BBQ and Grilling megathread

[keratosis]

Originally Posted by Delgar

So, Picanha? I've wanted to try that, am not sure I'd do it properly.



https://en.wikipedia.org/wiki/Picanha

I've done it with and without the fat cap. Both turned out well. Just rub it with olive oil and salt and let it sit in the fridge for an hour or 2. Personally, I trim the fat cap a bit.

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[Canada 02]

Do you leave your gas grill outside for the winter, or do you need to store it inside. Wondering if cold winters might affect burners or gas lines

[Hockeyguy15]

Originally Posted by Canada 02

Do you leave your gas grill outside for the winter, or do you need to store it inside. Wondering if cold winters might affect burners or gas lines

You don't use it all winter?

[Doctorfever]

Originally Posted by Canada 02

Do you leave your gas grill outside for the winter, or do you need to store it inside. Wondering if cold winters might affect burners or gas lines

No matter what season, try to protect your grill from moisture as much as you can. Use a bbq cover if you have one, or try and place it in a sheltered spot, maybe under the overhang of your roof. I don’t think you really need to worry about the cold, probably more just the snow and frost (moisture). I have found they last longer if you can keep them out of the elements.

[sa226]

If your grates are cast iron its worth covering them with oil to prevent rust as well.

[DoubleF]

Originally Posted by sa226

If your grates are cast iron its worth covering them with oil to prevent rust as well.

Grilling regularly to avoid rust is a great tip!

[guzzy]

I have said it here before, for winter use of grill or smoker, go to Princess Auto and spend $20 on a welding blanket. Use it when you are pre-heating your grill in the winter. It will be at max temp within minutes when covered. I take it off and put it away once i put food on it. I have one for my smoker and one for my grill. I don't recommend using the same for both. The smoke stains the blanket and any moisture can transfer to your grill. It is a pain in the ass to scrub off.

[Scorch]

My Third time Barbecuing Ribs on my Big Green Egg (thanks CupofJoe!!)

Used the 2-2-1 method and had to cut my rack into 2 as it was too long to fit flat on the grill.

Started with yellow Mustard and spice rub. 2 hrs later, Made a foil wrap and Put in some brown sugar, apple juice and agave syrup drizzle. 2 hrs later, grilled it bare again for another hour with a layer of barbecue sauce.

Here’s the result (it’s plated in a foil in the pic but it came straight from the grill)

[PaperBagger'14]

Looks real tender from all the fat that rendered off the bone! Good job!

[Fuzz]

If anyone is looking for stocking stuffers or whatever, this light is great:

https://www.amazon.ca/gp/product/B0784CY7RC

Wraps around the handle, and points straight at the grill. You have to hit the button to turn it on, but you can hit it with your thumb as you open the lid. I don't have good lighting nearby, and it beats the headlamp.

[Northendzone]

Today, marks the one year anniversary of my purchasing a smoker.

Took my first shot at a salmon fillet and it turned out pretty good.

Hit it with some salt and brown sugar for a dry brine for about 4 hours. Then drizzled some honey on it pre and post cook, let it rest for 10m. I think it will be in the rotation this year.

Below is a graphic picture


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[mrkajz44]

So my wife bought a pork picnic shoulder by accident and I decided I'd try to cook it on the BBQ as a fun little Saturday project. We want to use it sliced, not pulled, as part of a ham and scalloped potatoes meal. I've never done a pork shoulder before, so a few questions:

1) The wrapping says it takes ~50 minutes per kg to cook - is that accurate? The total size is 2.5 kg, so planning 3 hours for just the cooking time is reasonable?
2) The wrapping says to bring it to 160F - is that accurate? Seems a bit high maybe?
3) Would a basic glaze be a good idea? Any other suggestions?

Thanks all! Most of what I could find online talked about cooking it in the oven, so I figured I could just modify that for the BBQ, but didn't want to waste a full afternoon if that was wrong.

[PaperBagger'14]

Pork internal temp is ideally at 145f, so if it's a fair sized roast I would probably bbq until about 140f and let the internal temp of the meat continue to cook it until 145-150. Cooking until 160 would put it in the 165-170f range and at that point you'd be better off getting it to 200f for pulled pork. That's just my opinion.

Also consider a 24h dry brine of the pork prior to bbqing.

[CroFlames]

Ok so I pulled the trigger on a pellet smoker (Pit Boss).

So far I like the build and I did an initial burn and I’m ready to bbq.

One of my favorite things is pulled pork. On my old kettle charcoal, I would do the water in a pan under the meat trick. I would get fantastic bark, the distinct reddish smoke ring and the meat wasn’t dried out.

How does one do this on the pellet and achieve similar results?

Thanks pit masters

[bizaro86]

Originally Posted by CroFlames

Ok so I pulled the trigger on a pellet smoker (Pit Boss).

So far I like the build and I did an initial burn and I’m ready to bbq.

One of my favorite things is pulled pork. On my old kettle charcoal, I would do the water in a pan under the meat trick. I would get fantastic bark, the distinct reddish smoke ring and the meat wasn’t dried out.

How does one do this on the pellet and achieve similar results?

Thanks pit masters

Prepare meat the same way, same rub, etc. Place on grill. Set smoker to 225F. Smoke until finished (I usually go to ~200F). I did this overnight Saturday into Sunday on my Traeger - I had a 9 lb pork shoulder and it took about 12 hours, so I put it on before bed and ate it for lunch. Thick bark from the rub, deep red smoke ring, soft moist meat inside.

You probably want to go fat side down (as the heat comes from below) for a pellet smoker, although opinions vary on that.

[CroFlames]

Originally Posted by bizaro86

Prepare meat the same way, same rub, etc. Place on grill. Set smoker to 225F. Smoke until finished (I usually go to ~200F). I did this overnight Saturday into Sunday on my Traeger - I had a 9 lb pork shoulder and it took about 12 hours, so I put it on before bed and ate it for lunch. Thick bark from the rub, deep red smoke ring, soft moist meat inside.

You probably want to go fat side down (as the heat comes from below) for a pellet smoker, although opinions vary on that.

That's kinda what I planned to do, but then got worried the meat would get dry because it didn't have the water pan. Will try this soon!

[bc-chris]

i'm excited for the first rib smoke of the year this weekend!!!


the incoming pork-coma on mother's day will be fantastic!

[bizaro86]

Originally Posted by CroFlames

That's kinda what I planned to do, but then got worried the meat would get dry because it didn't have the water pan. Will try this soon!

A water pan is definitely optional for a pellet smoker. Most of the benefits of a traditional smoker (even heating, drip pan, better temp control) are engineered directly into a pellet smoker so the water pan doesn't help with those. You can put a foil pan of water inside to increase the humidity of the air inside the smoker if you want, that'll add the ability for the smoke to absorb into the meat and keep it moist but does slow the process a bit. Sometimes I do and sometimes I don't, it doesn't seem to make that much difference, although YMMV.

See: https://grillsimply.com/water-pan-in-pellet-smoker/

[bizaro86]

Originally Posted by bc-chris

i'm excited for the first rib smoke of the year this weekend!!!


the incoming pork-coma on mother's day will be fantastic!

Safeway has pork back ribs on at $3.99/lb right now.

[bc-chris]

Originally Posted by bizaro86

Safeway has pork back ribs on at $3.99/lb right now.

thanks!! i already have mine.... just thinking about this weekend makes me start salivating! ha! ha!