BBQ and Grilling megathread

[CroFlames]

Originally Posted by photon

Thanks, I'll mention it to him I keep telling him to get a Broil King instead of a box store special.

I bought a 4-burner natural gas Weber a few years ago at Home Depot that was on crazy clearance. I think it was late-ish season, so just pop into the stores from time to time and you likely find something.

[Barnes]

I have an older Baron 440 and love it. 4 burner is overkill for our family most of the time but it's a must for indirect grilling. Doing a flat iron steak tonight. Sear both sides on the left on high and move to the right on low. Rest, slice, and cover with chimichurri. Cant wait for dinner.

I went without it for a long time as I snapped one of the burner valves in -30 this winter trying to sear a ham I smoked for Christmas on my WSM Cooker. Super easy to get parts and fix.

[darockwilder]

Originally Posted by CroFlames

I bought a 4-burner natural gas Weber a few years ago at Home Depot that was on crazy clearance. I think it was late-ish season, so just pop into the stores from time to time and you likely find something.

I had the same luck myself, but it was like 10 years ago now. The BBQ is still going strong. It was a 4 burner Summit with a side burner.

[Northendzone]

Going to smoke up a ham this weekend. I dropped it in some brine I made with apple juice and some spices; however, I then read today that you don’t need to brine a pre-cooked ham.

Oh well, since when did salt make meat taste worse. Will likely hit the ham with a honey brown sugar glaze as it rests.

Think I will add in some smoked honey glazed carrots and some kind of baked potato

[Fuzz]

So when I was unloading my new Q last week, the side shelf fell off and hit the ground. Cracked a bit of the plastic trim. I went back today to see if I could just order the plastic trim, and they gave me a whole new shelf! So score one for BBQ Galore service. Would recommend.

[Hockeyguy15]

Originally Posted by Northendzone

Going to smoke up a ham this weekend. I dropped it in some brine I made with apple juice and some spices; however, I then read today that you don’t need to brine a pre-cooked ham.

Oh well, since when did salt make meat taste worse. Will likely hit the ham with a honey brown sugar glaze as it rests.

Think I will add in some smoked honey glazed carrots and some kind of baked potato

I have a mustard and reisling mix that I put on my ham. Delicious.

[Wormius]

My wife gave away my thermometer to somebody who needed it more than me, but I still want one.. plus my oven probe one from IKEA finally bit the dust.

Anyone familiar with this? I have never heard of this brand, and it pretty much only place that has them is BBQ Galore.

https://barbecuesgalore.ca/products/...al-thermometer

[Northendzone]

so on the weekend i smoked a pre-cooked ham and it was likely my best smoking effort to date. i brinded the ham in a mix of apple juice, brown sugar and some various BBQ seasonings after two days i was stunned as the ham seemed to have absorbed about a liter of juice.

before putting it in the smoker, i lathered yellow mustard on it, then hit is with some pork rub. smoked it for about 4 hours until it got to 160'ish, then let it rest for an hour. as it was resting i hit it with a honey brown sugar glaze........i hwas stunned as after we ate and relxed for a bit, it was cutting it up and the center of the ham was still very warm and it had to have been off the smker for about 2.5h

my social media feed was being slammed by ads for the meater wireless bluetooth thermometer, and i was having issues with my thermometer, and reader, i wound up searching amazon and went with a $70 no name unit, that i will test on the enxt smoke

[Barnes]

Originally Posted by Northendzone

Going to smoke up a ham this weekend. I dropped it in some brine I made with apple juice and some spices; however, I then read today that you don’t need to brine a pre-cooked ham.

Oh well, since when did salt make meat taste worse. Will likely hit the ham with a honey brown sugar glaze as it rests.

Think I will add in some smoked honey glazed carrots and some kind of baked potato

I have done this at Christmas this year and twice since with the apricot glaze. One of the best tasting things to ever come off my smoker/grill.

https://amazingribs.com/tested-recip...ed-ham-recipe/

Pre cooked hams are usually already wet brined. Just throw the glaze packet out or give it a rinse. Glad to hear the 2nd brining didn't affect the taste.

[Northendzone]

i too was glad it turned out, as we had people over and i have to admit i tossed the ham in the brine without doing any research. i guess i got lucky, but i also can't help but think that in most cases tossing meat in a tub of liquid with seasoning i really never a bad idea.

my wife was a little annoyed when i slathered the emat in mustard (as she hates plain old yellow mustard), but she said she really enjoyed the ham.

[DoubleF]

Originally Posted by Northendzone

i too was glad it turned out, as we had people over and i have to admit i tossed the ham in the brine without doing any research. i guess i got lucky, but i also can't help but think that in most cases tossing meat in a tub of liquid with seasoning i really never a bad idea.

my wife was a little annoyed when i slathered the emat in mustard (as she hates plain old yellow mustard), but she said she really enjoyed the ham.

You brined a ham only to put yellow mustard instead of a deli/brown mustard on it?

[Northendzone]

meh, i am pedestrian like that. Besides, given the only job of the mustard is to serve as a binding agent, going with fancy boy mustard seems like a waste.

save that stuff for your sammies made with avocado toast, arugula and meats and cheeses made by artisans with names that are difficult to spell and pronounce

[undercoverbrother]

Originally Posted by Northendzone

meh, i am pedestrian like that. Besides, given the only job of the mustard is to serve as a binding agent, going with fancy boy mustard seems like a waste.

save that stuff for your sammies made with avocado toast, arugula and meats and cheeses made by artisans with names that are difficult to spell and pronounce

I think it's sannies, as in sandwich, not sammie as in samdwich.

or have I got it all wrong?

[calgarygeologist]

Originally Posted by undercoverbrother

I think it's sannies, as in sandwich, not sammie as in samdwich.

or have I got it all wrong?

Sammie is the term for sandwich

[Fuzz]

Originally Posted by undercoverbrother

I think it's sannies, as in sandwich, not sammie as in samdwich.

or have I got it all wrong?

You've got it wrong, becuase it is derived from sammich. As in "damn I'm hungry! I'm gonna go make me some sammiches."

[keratosis]

Originally Posted by undercoverbrother

I think it's sannies, as in sandwich, not sammie as in samdwich.



or have I got it all wrong?

I think sannies are those adult incontinence undies.

Sent from my Pixel 6 using Tapatalk

[undercoverbrother]

Originally Posted by calgarygeologist

Sammie is the term for sandwich

Originally Posted by Fuzz

You've got it wrong, becuase it is derived from sammich. As in "damn I'm hungry! I'm gonna go make me some sammiches."

I'm not gonna lie this is news to me.

My 85 year old English mum has been calling them sannies as long as I can remember.

odd.

[TorqueDog]

Originally Posted by undercoverbrother

I'm not gonna lie this is news to me.

My 85 year old English mum has been calling them sannies as long as I can remember.

odd.

Ask her if she can make you a chip butty.

[DoubleF]

Originally Posted by Northendzone

meh, i am pedestrian like that. Besides, given the only job of the mustard is to serve as a binding agent, going with fancy boy mustard seems like a waste.

save that stuff for your sammies made with avocado toast, arugula and meats and cheeses made by artisans with names that are difficult to spell and pronounce

Says the guy who brined a ham.

I'm just bugging you. It just depends on your tastes. Yellow mustard is sour. Deli or brown mustard isn't too much more expensive than yellow mustard, but it's spicier with a bit more depth in flavor. It goes great on hot dogs too.

On a side note about sandwiches... smoked grilled cheese on the BBQ... so simple, so awesome. Easy to add small things to it and elevate it (my buddy liked adding cold cuts to his grilled cheese).

Buying those frozen Naan and heating it up on a charcoal BBQ with a honey slather is also really tasty too.

[undercoverbrother]

Originally Posted by TorqueDog

Ask her if she can make you a chip butty.

I've had tonne of them in my day.

In fact when she used to make home made fish and chips, she would always make extra fish for a fish butty