BBQ and Grilling megathread

[TheGrimm]

Bump.

I bit the bullet and picked up a wood pellet grill last month and WOW. It almost feels like I am cheating when I cook on it. No more fiddling with wood chips in tin foil or external smokers.. No more flare ups and a complete breeze to work with.

For those of you still on the fence, please do check out some of the wood pellet grills before you buy, I gave my gasser to my brother after I bought it, there is no going back.

There are lots of options around here, but some of the higher end units are hard to find in this city:

Ranked from cheapest to most expensive..
- Traegar
- Green Mountain Grills
- Mak Grills
- Fast Eddy Cookers
.. lots of others too.

[Canehdianman]

I just bought a Char-griller Akorn Kamado Kooker from Lowes for $243.60. They were selling for $350 all summer.



Set it up last night and did a quick seasoning run (I'll do another tonight).

But I thought I'd put this out there for anyone looking for a solid slow smoker. Fantastic deal!!!

I've also found a forum that talks about this smoker - http://kamadoguru.com/viewforum.php?f=22

I'm planning on making some ribs for my Dad's birthday tomorrow. If I remember, I'll post some pictures.

[Burninator]

I am going to grill (indirect with smoke) some wings this weekend and the recipe calls for whole wings. I am worried it might be hard for people to eat. Does it make a difference if I seperate them?

[Komskies]

I don't see why it would make a big difference in the way you cook them, unless you wanted them whole for presentation purposes, like in this photo:

[Komskies]

If I didn't already have plans to work on my garage this weekend I'd probably get the smoker out. The $1M question though, what meat to start the season with? Pork shoulder, brisket, or ease into it with some ribs?

[Slava]

Originally Posted by Komskies

If I didn't already have plans to work on my garage this weekend I'd probably get the smoker out. The $1M question though, what meat to start the season with? Pork shoulder, brisket, or ease into it with some ribs?

Brisket and do it overnight. Go hard to start the season out right and the best part is that by cooking it overnight you can still work on the garage!

[Komskies]

Originally Posted by Slava

Brisket and do it overnight. Go hard to start the season out right and the best part is that by cooking it overnight you can still work on the garage!

That's a good idea. I usually get up at an ungodly hour of the morning to start it, but a good brisket easily needs 12 hours +. Start it at midnight and you're still waiting till after noon to eat it.

[Slava]

Originally Posted by Komskies

That's a good idea. I usually get up at an ungodly hour of the morning to start it, but a good brisket easily needs 12 hours +. Start it at midnight and you're still waiting till after noon to eat it.

Last year when I did one I started it about 10-10:30. You can wrap it up and keep it in a cooler if it finishes early as well. I think that one I did at really low heat and it was done by about 1pm the next day. I maybe be biased....but it was delicious as well!

[Komskies]

Doing some homemade burgers tonight. 7 oz patties of ground chuck, double smoked bacon, cave aged gruyere, and homemade sourdough buns. Hoping the wind doesn't get too bad later this afternoon.

[Northendzone]

I made these bad boys over the weekend - fire made them good:

http://www.foodnetwork.com/recipes/g...ipe/index.html

[Canehdianman]

Made ribs on Sunday. They turned out great.

[Robbob]

Didn't want to start a new thread and figured my question could easily go in here. Anyways, just curious for those bbq gurus if there a particular website or book that you consider your grilling bible or source of inspiration. Thought this year I would try out a few rubs/sauces this season. Never tried a brisket and is definitely something I want to try this year.

[Northendzone]

The other day I bbq'd pizza, it was some kind of awesome.....I have now removed all pizza joints from my speed dial list

[Kjesse]

Originally Posted by Robbob

Didn't want to start a new thread and figured my question could easily go in here. Anyways, just curious for those bbq gurus if there a particular website or book that you consider your grilling bible or source of inspiration. Thought this year I would try out a few rubs/sauces this season. Never tried a brisket and is definitely something I want to try this year.

Old's Place: Old's Place

[trew]

Originally Posted by Robbob

Didn't want to start a new thread and figured my question could easily go in here. Anyways, just curious for those bbq gurus if there a particular website or book that you consider your grilling bible or source of inspiration. Thought this year I would try out a few rubs/sauces this season. Never tried a brisket and is definitely something I want to try this year.

I like Jamie Purviance's books from Weber. Good step-by-step instructions, and some great recipes. You can find "Real Grilling" at most big box hardware stores, and it's probably his best book. He also has a website: http://www.realgrilling.com/journal_about.html

I also like the http://bbq.about.com website for just general grilling information and reviews.

[Burninator]

Originally Posted by Robbob

Didn't want to start a new thread and figured my question could easily go in here. Anyways, just curious for those bbq gurus if there a particular website or book that you consider your grilling bible or source of inspiration. Thought this year I would try out a few rubs/sauces this season. Never tried a brisket and is definitely something I want to try this year.

Road Grill
Pretty solid book. Haven't made everything in the book, but almost everything I have has been good to great.

Grill Master
Another one I use quite a bit. Is a really nice looking book with large photos of the majority of the food. Wide variety as well. Plus well designed, second page in the book has the index to all the recipes. You shouldn't be able to publish your book if you don't do this.

[MRCboicgy]

My dad gave me some grilling sirloin steaks, they are about an inch thick, but they each have a string tied around the middle. Never had that before - what does that mean if i throw them on the BBQ tomorrow?

[blankall]

Originally Posted by MRCboicgy

My dad gave me some grilling sirloin steaks, they are about an inch thick, but they each have a string tied around the middle. Never had that before - what does that mean if i throw them on the BBQ tomorrow?

Usually string is used to hold together meat that would otherwise fall apart into mulitiple pieces. If the steaks are an inch thick, they could easily separate where the looser fat tissues are.

Edit: What I mean is with a thick piece of meat, the individual pieces of meat, that are joined together by strips of fat, will be so heavy they will rip apart from eachother during regular handing of the steak.

[MRCboicgy]

So I can cut the string before grilling?

[Robbob]

Originally Posted by MRCboicgy

So I can cut the string before grilling?

cut them after