BBQ and Grilling megathread

[bagofpucks]

I have the exact same model and have been really happy with it. It is very well built and I’ve had absolutely zero complaints.

[Jay's Beagle]

Originally Posted by bizaro86

I'd be very interested in the recipe you used for the Turkey Burgers!

https://www.delish.com/cooking/recip...burger-recipe/

I used that recipe as my base and then added in a fresh jalapeno, cream cheese, bacon and shredded cheddar. I eyeballed these ingredients as it was left overs from the breakfast meal prep I was doing.

They turned out perfect!

[HockeyIlliterate]

Does anyone have any experience with the slow ‘n sear for a kettle grill?

Trying to decide whether it is worth getting (general consensus on the internet is “yes”) and whether to get the original or the deluxe version (internet comments are pretty much split on that question).

Any thoughts or advice?

[Maritime Q-Scout]

I just pulled the trigger on a Weber Spirit II.

I gave a good hard look at how much burner space I use, and what I need and opted for the E-210.

I like the ability to wheel it around (bring it jna ND out of the shed) that it's iGrill compatible (an easy gift idea), and of course it's a Weber.

I'm also going to keep my eye on Facebook Marketplace and Kijiji for a Weber Kettle BBQ. I'd be nice to have a charcoal option to play with.

[MoneyGuy]

Smoking a pork loin this afternoon. My wife says it’s too cold and rainy but still doing it.

[keratosis]

Was going to do ribs but today feels more like a meatloaf and mashed potato on the charcoal kinda day.

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[CorsiHockeyLeague]

Originally Posted by Maritime Q-Scout

I like the ability to wheel it around (bring it jna ND out of the shed) that it's iGrill compatible (an easy gift idea), and of course it's a Weber.

[Two Fivenagame]

Originally Posted by MoneyGuy

Smoking a pork loin this afternoon. My wife says it’s too cold and rainy but still doing it.

I really enjoy smoked pork loin but you have to be careful! They can be tricky because certain cuts can be lean - dry.

I usually inject mine to increase moisture and flavor.

[Two Fivenagame]

Originally Posted by keratosis

Was going to do ribs but today feels more like a meatloaf and mashed potato on the charcoal kinda day.

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Smoked meatloaf is so, so underrated.

[MoneyGuy]

Originally Posted by Two Fivenagame

I really enjoy smoked pork loin but you have to be careful! They can be tricky because certain cuts can be lean - dry.

I usually inject mine to increase moisture and flavor.

I think the secret is longer at low temperature.

[PaperBagger'14]

Originally Posted by Two Fivenagame

I really enjoy smoked pork loin but you have to be careful! They can be tricky because certain cuts can be lean - dry.

I usually inject mine to increase moisture and flavor.

On lean roasts ill usually inject with melted butter or even leftover bacon grease if we had some for breakfast. Coffee would be a fun one to try too

[Two Fivenagame]

Anyone else enjoy making their own bbq mop sauces and glazes?

The best sauce imo comes from whatever is left in the pantry and the fridge.

Sweat some onions in garlic and butter. Add a few tablespoons of your rub and then it's time for the random goodness - your kid's fruit juice, some apple sauce, maybe some soy sauce, gochujang? Hell yeah!! Got some leftover whiskey your buddy left? That goes in. That weird mustard your wife bought goes in. Get the juice from that last orange or lemon or both..

Time for some sweetness - some of that real maple syrup will do nicely.

It's amazing how good home made bbq sauce can be.

[DownhillGoat]

Originally Posted by Two Fivenagame

maybe some soy sauce

Maybe? Soy sauce goes into everything.

[chedder]

Trying some Korean bbq cross cut ribs this evening. The marinade smells good.

[Incogneto]

Originally Posted by I_H8_Crawford

For the experts, this is the grill I am looking at - anything else I should consider??

Online reviews all seem to point to this one as the best value at this pricepoint.

https://www.napoleon.com/en/ca/barbe...b-p500rsibnk-3

Bought one last year. Love it.

Bought a Traeger this year. Love it too.

[DownhillGoat]

Anyone using a Broil King pellet smoker? Looking at upgrading my Traeger next year and was thinking the heavy-insulated Traeger - but I like the Broil King brand.

[Incogneto]

Did up some pork belly burnt ends this weekend on the smoker. 275 for 2 1/2 hrs. Spicy rub, sweet sauce.

Really really damn good!!!






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[DoubleK]

We're those cooked through in 2.5 hours?

I smoke my pork belly slices for longer than that, granted it's at 225F.

[Incogneto]

Originally Posted by DoubleK

We're those cooked through in 2.5 hours?

I smoke my pork belly slices for longer than that, granted it's at 225F.

Cooked perfect.

I did about 2:15, sauced them, and another 30ish....so just under 3 hrs.

[Makarov]

Originally Posted by HockeyIlliterate

Does anyone have any experience with the slow ‘n sear for a kettle grill?

Trying to decide whether it is worth getting (general consensus on the internet is “yes”) and whether to get the original or the deluxe version (internet comments are pretty much split on that question).

Any thoughts or advice?

I have the original version (didn't know there was a deluxe version) but I unequivocally recommend it. Opens up so many options (including turning your kettle into a serviceable little smoker). I definitely recommend getting a good quality air thermometer and meat thermometer as well.