BBQ and Grilling megathread

[wpgflamesfan]

So after finnish up the last of my exams I decided it was time to finally get back to barbecuing, regardless of the weather. I was in the mood for some pulled pork so I headed down to the local butcher shop to pick up a nice butt roast. After not liking the small boneless cuts that were on display I asked for a larger, bone-in cut and was presented with this 9 pound beauty:



So the next thing I did was prepare a brine, to inject into the meat. It consisted of Apple Juice, Water, Worcestershire, Salt & Sugar.




Next I covered the whole roast in yellow mustard.



Last but not least I gave the whole roast a nice coat of a rub whose ingredients will remain a secret.



The roast is now sitting in a plastic bag in my fridge and will be there till early tomorrow morning. Tomorrow it'll get around 14 hours in the smoker, be pulled apart, placed on a bun, topped with bbq sauce and home made coleslaw, and ready to eat.

[COGENT]

^^^ *slow clap*


I know everyone will say home made burgers are the best and perhaps someone can provide me with a good recipe. However until then, what are the best burgers to buy in your opinion?

[Pinner]

Well the problem with buying burgers is they are pretty small... M&M meats have some a little bigger.

Sometimes just straight beef burger nothing else is pretty darn good.

I have fond memories of buying burgers from Master Meats at 40th ave & Center st. but that was 25 years ago, I just checked and the place is still there. A butcher shop should sell some nice burgers. Something that will fit a soft kaiser bun.


If this place is anything like it used to be, go there people, Prime rib burgers...

Major Selection, wow !

Other Hamburger Patties


Pork, Turkey, Ostrich, Wild Boar, Buffalo, Elk, Lamb

http://www.mastermeats.com/index.php...&id=2&Itemid=2


Nice butt WPG (when was the last time you heard that)

[Komskies]

That pork looks phenomenal. Thanks for the documentation. You'll have to update us with how it turns out.

[Pinner]

I'm too far away Komskies, your going to have to try out Master Meats and give us a review... I'm about 10hrs away.

[Barnes]

Originally Posted by COGENT

^^^ *slow clap*


I know everyone will say home made burgers are the best and perhaps someone can provide me with a good recipe. However until then, what are the best burgers to buy in your opinion?

I make them like this:

1 pkg Lean ground beef, 1 egg, 1 tbs of Dijon mustard, 1/4 cup of onion bullseye bbq sauce, 5 or 6 shakes of Worcestershire (sp?) sauce, add bread crumbs until it's not so goopy.

The real trick is this, ball up the beef and start to form a patty. Once you got it to the size you want, start to pinch the edges like you're making a pizza crust. At the center of the patty, poke your finger about half way through. These two things will keep your home made pattys from shriveling up like hamburger nuggets on the grill.

Put them in the freezer and go start your grill. I found getting them really cold helps to keep the together a bit.

On the grill, you can use the dent made by your finger to tell when to flip. Once the dent is filled with juice, flip 'em.

[fleuryisgod]

Just wondering if anyone has tried making their own smoker. I found these plans and they seem very simple and I think it would be kinda neat to just make my own rather then buy one. Also I live in a condo and well if I make it out of a trash can I can pretend it is just a trash can instead of a smoker if anyone asks. As a side note my patio is 20' by 10' so I have room to spare and will be making a base for it so it does not actually contact the floor of my patio.

http://cruftbox.com/cruft/docs/elecsmoker.html

[Tyler]

Originally Posted by COGENT

^^^ *slow clap*


I know everyone will say home made burgers are the best and perhaps someone can provide me with a good recipe. However until then, what are the best burgers to buy in your opinion?

My absolute FAVOURITE burgers are the Kirkland Signature frozen burgers you get at Costco (in the fridges section).

[Pinner]

Originally Posted by fleuryisgod

Just wondering if anyone has tried making their own smoker.

Old fridges used to be the norm, but then you wonder how healthy is it to heat things up and cook food in them when they weren't designed to do that. ?

A galvanized can could gas off some things like lead, zinc etc.

[GreenTeaFrapp]

Originally Posted by fleuryisgod

Just wondering if anyone has tried making their own smoker. I found these plans and they seem very simple and I think it would be kinda neat to just make my own rather then buy one. Also I live in a condo and well if I make it out of a trash can I can pretend it is just a trash can instead of a smoker if anyone asks. As a side note my patio is 20' by 10' so I have room to spare and will be making a base for it so it does not actually contact the floor of my patio.

http://cruftbox.com/cruft/docs/elecsmoker.html

The issue would be creating something that can manage airflow so that you can control the temperature.

[Pinner]

Originally Posted by GreenTeaFrapp

The issue would be creating something that can manage airflow so that you can control the temperature.

No, creating a couple vents would be easy, keeping the lead/zinc out of your dinner would be the issue...

[Northendzone]

ped up some ribs on the weekend with a brown sugar rub, and then as they were resting, I threw on a honey/brown sugar glase.

i think they were my best ribs ever.......

somwhere above someone asked about burgers - bearspaw burgers from m&m and top notch eating.

[wpgflamesfan]

Pulled Pork Update:

So after heading out to watch the Canadiens/Caps game with some buddies from school and having a bit too much to drink, I somehow managed to muster up the strength to get up at 6:00am and get this baby started. I was really surprised at how well the roast held the brine as there was almost no liquid in the bag after the roast was removed. Anyway, after getting the smoker heated up and letting the meat come to room temperature I put the roast inside.



I'll probably give it about 5 hours of smoke, then shut the smoke generator off and just let the heat do the work.

[Komskies]

Originally Posted by wpgflamesfan

Pulled Pork Update:

So after heading out to watch the Canadiens/Caps game with some buddies from school and having a bit too much to drink, I somehow managed to muster up the strength to get up at 6:00am and get this baby started. I was really surprised at how well the roast held the brine as there was almost no liquid in the bag after the roast was removed. Anyway, after getting the smoker heated up and letting the meat come to room temperature I put the roast inside.



I'll probably give it about 5 hours of smoke, then shut the smoke generator off and just let the heat do the work.

Sweet unit you have there. What flavor of wood are you using for the smoke?

[wpgflamesfan]

Originally Posted by Komskies

Sweet unit you have there. What flavor of wood are you using for the smoke?

Apple for the most part. I had to throw in a bit of Cherry cause it was all I had left.

[Burninator]

Weber's website has pretty good grilling tips and grilling guides. Very handy if you are unsure how long to keep something on the grill for and at what temperature.

http://www.weber.com/grillout/GrillingTips.aspx

[wpgflamesfan]

Pulled Pork Final Update:

So while the smoker was doing its magic I whipped up some home made coleslaw with a nice buttermilk dressing.



I then headed off the University to go get one of my finals remarked. Upon returning home I was surprised to see that the internal temperature was just a few degrees shy of what I was looking for. I was sure this was gonna take a bit longer but I decided to pull it out anyway to make sure I didn't over cook it. This is what came out.



So not wanting all the juice to flow out, I employed the legendary FTC resting technique (Foil,Towel,Cooler)



After just over an hour in the cooler it was time to get pulling. 20 minutes and a few burnt fingers later I was left with this glorious sight.



I toasted up the buns, got the sauce and slaw out of the fridge and assembled what was the best pulled pork sandwich I've made to date.

[malcolmk14]

I respect you.

[Kjesse]

Awesome wpgflamesfan! FTC FTW.

I also have a Bradley and will try to remember to take photos of my next baby back ribs and post here. I have yet to try a pork butt but your pictures inspire me that I could do it!

Question: Have you ever tried Iceman's rub?

2nd Question: How much brine for a 9 lb roast?

[gordo67]

I tried a brisket for the first time the other day, not ever having smoked brisket before I wasn't sure how it turned out So I threw the brisket on the smoker at 200 degrees and let er cook for around 16 hours unil the IT got up to 190 degrees. Took it out and used the FTC method for 2-3 hours. Sliced it up and MEH, it was tender cooked perfect but lacked the taste I was expecting. SO the next day I cut up some left over brisket and throw it in a croak pot with some onion soup mix, water, mustard and BBQ sauce. Let it slow cook for 4-5 hours and had the best beef on the bun ever. Not sure I will try another brisket in the near future, but will experiment with my rubs.

The meat stalled for about 4 hours, meaning the temperature stalled at 160 degrees and never moved up or down. Pretty weird to watch the temerature just hover there, I knew this was going to happen (read about it, never saw it) I checked my thermometer a few times