BBQ and Grilling megathread

[DownhillGoat]

Lol well mention it on any BBQ/smoking dedicated forum and there's all sorts of colourful words for sous-vide-que. I only call it cheating because it's basically foolproof, even if it takes longer.

Great thing about it is you can cook them and keep them on hand if you ever have an impromptu BBQ.

[Two Fivenagame]

Incognito - what didn't you like about your ribs?

[Two Fivenagame]

Originally Posted by DownhillGoat

I cheat with mine. Sous-vide at 62 °C for 48 hours. Chill then freeze for an hour. Then smoke. Say what you will but they're to die for.

Note: this is beef ribs. Not sure which you're doing.

All that for beef ribs?? LoL!!

Beef ribs are some of the easiest and most forgiving meats to smoke.

[GGG]

Originally Posted by Incogneto

I have honed my Oven-ready ribs for years, and I call them the 'best ribs in western Canada.', so the Smoker ribs have a high bar to go against.

I tried a 3-2-1 recipe.

Any Traeger owners want to help out with a good method?

What texture do you like your ribs? Are you wanting fall off the bone or something with more texture to it?

If you are a mushy rib person oven ribs sautéed in their own fat is an excellent way to do it. I find even 3-2-1 to be too tender for me so I don’t foul.

[DownhillGoat]

Originally Posted by Two Fivenagame

All that for beef ribs?? LoL!!

I don't overly care how easy they are. The texture alone is worth it to me. It's by far my preferred method.

And "all that"? It's about 10-15 minutes of active time, including the smoker.

[Aleks]

Originally Posted by Jimmy Stang

Semi-related to our thread: Does anyone know if propane cylinders expire at the beginning or the end of the month that they are marked?

Coincidentally, I have a cylinder that is marked April 2011, and they expire after 10 years. So... have I missed my chance for one last fill, or will I slip in just under the wire?

Never have another cylinder expire

https://www.amazon.ca/Hardness-Carbo...840056&sr=8-42

[DoubleK]

Originally Posted by Incogneto

I have honed my Oven-ready ribs for years, and I call them the 'best ribs in western Canada.', so the Smoker ribs have a high bar to go against.

I tried a 3-2-1 recipe.

Any Traeger owners want to help out with a good method?

I did a 3-2-1 on some pork side ribs and they sucked. Very dry and tough.

Will give it another try, but really messed something up.

[Reaper]

Does anyone have a good source for stainless steel rod bbq grills made to order? I'm replacing my crappy porcelain coated steel grates and want to go with stainless steel for better grill marks, more even cooking, etc.

[DionTheDman]

Originally Posted by Reaper

Does anyone have a good source for stainless steel rod bbq grills made to order? I'm replacing my crappy porcelain coated steel grates and want to go with stainless steel for better grill marks, more even cooking, etc.

I had a pizza steel made via this site a few years ago. I can't recall the exact vendor, but this should give you a good place to start:

https://www.metalsupermarkets.com/

[Wormius]

Originally Posted by Reaper

Does anyone have a good source for stainless steel rod bbq grills made to order? I'm replacing my crappy porcelain coated steel grates and want to go with stainless steel for better grill marks, more even cooking, etc.

That sounds like something BC Chris might have some experience with. I think he had a custom-made grill.

[DoubleF]

Originally Posted by Reaper

Does anyone have a good source for stainless steel rod bbq grills made to order? I'm replacing my crappy porcelain coated steel grates and want to go with stainless steel for better grill marks, more even cooking, etc.

I typed in replacement grates for my BBQ and I found a bunch on Amazon that fit my BBQ which had not been manufactured in quite a few years.

I went back to the porcelain grates on my nat gas bbq. I was hoping to do stainless steel with a kamado style, but then prices blew up.

[bc-chris]

Originally Posted by Wormius

That sounds like something BC Chris might have some experience with. I think he had a custom-made grill.

yup... custom made grill....


IMG_9099 by bc-chris, on Flickr


unfortunately, my buddy that hooked me up with this beauty passed away from cancer a few years ago

[CorsiHockeyLeague]

There's Alberta Barbecue, but they deal more with offset smokers I guess.

[InglewoodFan]

Just took my grill apart - grills, tray, bars - cleaned them right back to metal and put it all back together. Ready for spring with a sparkling clean grill.

[malcolmk14]

Originally Posted by Incogneto

I have honed my Oven-ready ribs for years, and I call them the 'best ribs in western Canada.', so the Smoker ribs have a high bar to go against.

I tried a 3-2-1 recipe.

Any Traeger owners want to help out with a good method?

I brine my back ribs for 24 hours.

This is the brine I used last time but you can really use any brine.

https://www.foodnetwork.ca/recipe/po...s-brine/15900/

Set the Traeger to 225 degrees and rub your ribs in this: https://cattleboyz.com/wp-content/up...in_grillin.png

Put the ribs on for 2.5 hours

I make a little concoction of roughly equal parts white wine, peach juice, and maple syrup - I'd say for two racks of ribs you want just under 1 cup.

Wrap the ribs in tinfoil (make sure they're well-wrapped) with the liquid and cook at 225 for about 1.5 hours

Remove the ribs from the tinfoil, slather your sauce on, and do another 45 minutes or so.

So instead of 3-2-1 it's more like 2.5 - 1.5 - .75

Originally Posted by DoubleK

I did a 3-2-1 on some pork side ribs and they sucked. Very dry and tough.

Will give it another try, but really messed something up.

Side ribs are just not very good.

[I-Hate-Hulse]

Originally Posted by Reaper

Does anyone have a good source for stainless steel rod bbq grills made to order? I'm replacing my crappy porcelain coated steel grates and want to go with stainless steel for better grill marks, more even cooking, etc.

Just bring your model number to BBQ Galore (assuming it's something from a reasonably major brand and not a $79 special from Superstore) and they'll kit you out for anything you need replaced.

I replaced the disintegrating grates on a Broil King with stainless grates from BBQ Genius (which is just OMC's parts brand) and after a good clean it was like a new grill.

[Mass_nerder]

I'm looking to buy my first good-ish quality BBQ (something that's going to survive more than a few years). I don't have a huge deck so I'm looking for something a little more compact, and I'm trying not to spend more than $700
I'm looking at either the Weber Spirit e2-15, or the Napoleon rogue 365.
Weber generally seems to be recognized as a "better" brand, but the Napoleon has cast iron grill instead of porcelain-coated cast iron (which is better from what I've read).
Any "professional" opinions?

[InglewoodFan]

Originally Posted by Mass_nerder

I'm looking to buy my first good-ish quality BBQ (something that's going to survive more than a few years). I don't have a huge deck so I'm looking for something a little more compact, and I'm trying not to spend more than $700
I'm looking at either the Weber Spirit e2-15, or the Napoleon rogue 365.
Weber generally seems to be recognized as a "better" brand, but the Napoleon has cast iron grill instead of porcelain-coated cast iron (which is better from what I've read).
Any "professional" opinions?

My kid sells barbecues, his advice is often Napoleon over Weber as they are Canadian. Even though the Rogue series is made in China, it has a higher BTU value than the Weber (32000 vs 26500) so it gives you better performance in colder weather. As far as reliability goes, they are a wash - both will give you a long life if you look after them. I've never had porcelain coated grills, but my previous BroilKing had cast grills and I ended up replacing after 5 years or so. Not a big cost, but I think I could have done a better job of maintaining them.

[bagofpucks]

At that price range I would definitely consider the broil king offerings as well.

[Reaper]

Originally Posted by I-Hate-Hulse

Just bring your model number to BBQ Galore (assuming it's something from a reasonably major brand and not a $79 special from Superstore) and they'll kit you out for anything you need replaced.

I replaced the disintegrating grates on a Broil King with stainless grates from BBQ Genius (which is just OMC's parts brand) and after a good clean it was like a new grill.

It is actually a ten-ish year old Presidents' Choice Natural Gas BBQ from the only year Loblaws decided to brand them that way. It's not a $79 model (it was a $500 model) and I've had lots of use out of it. From what I understand they were rebranded Napoleon grills. I think I'm able to find grills simply by measurement though.