Official cookout, grilling, smoking and BBQ thread

[TheHeel]

My old $150 grill finally crapped out last August. It lasted a solid 6 years of 2x-3x/weekly use so it was time. This time around, I wanted to buy a really nice grill that will last a long time.

After researching primarily Weber, I stumbled upon Canadian-based Napoleon grills at my local propane/grill store back in September. Due to world events, manufacturing and materials have been backlogged until this week! Luckily, I was able to buy one of the two they had available.

From what I have read and watched on YouTube, this thing is a beast. The two features that really stuck out to me was the rotisserie component and the side infrared burner. The infrared burner is marketed to sear a steak like a restaurant. Another quality I was looking for was stainless steel grates. The cast iron grates tend to rust quickly even though I am on top of cleaning and seasoning them.

Since I bought my Big Green Egg at the store as well as other things throughout the years, they gave me free assembly and delivery. I also purchase the rotisserie basket and currently looking at rotisserie kebob stakes. Grill set to arrive on Tuesday. I will review next weekend.

https://www.napoleon.com/en/us/grill...-p500rsibpss-3

[hairysasquatch]

Originally Posted by TheHeel

My old $150 grill finally crapped out last August. It lasted a solid 6 years of 2x-3x/weekly use so it was time. This time around, I wanted to buy a really nice grill that will last a long time.

After researching primarily Weber, I stumbled upon Canadian-based Napoleon grills at my local propane/grill store back in September. Due to world events, manufacturing and materials have been backlogged until this week! Luckily, I was able to buy one of the two they had available.

From what I have read and watched on YouTube, this thing is a beast. The two features that really stuck out to me was the rotisserie component and the side infrared burner. The infrared burner is marketed to sear a steak like a restaurant. Another quality I was looking for was stainless steel grates. The cast iron grates tend to rust quickly even though I am on top of cleaning and seasoning them.

Since I bought my Big Green Egg at the store as well as other things throughout the years, they gave me free assembly and delivery. I also purchase the rotisserie basket and currently looking at rotisserie kebob stakes. Grill set to arrive on Tuesday. I will review next weekend.

https://www.napoleon.com/en/us/grill...-p500rsibpss-3

She's a beaut, Clark!

[TheHeel]

Originally Posted by hairysasquatch

She's a beaut, Clark!

Thanks!

Arrives tomorrow. Planning on making sausage, peppers, and onions.

[iluvfish2]

Sadly this can only be found at Roberts Kitchen

Girlfriend is up north for her annual fishing the trout opener..so I'm left home alone to my own creations.

Couple of green peppers that needed to be used up. Extra onion and garlic since I'm home alone and the dogs won't complain....thawed up and venison backstraps..Add can of fungus (man wish I could find some morels)...slice thin, hit the cast iron. Add black pepper, my smoked pepper powder some Kansas city spices...add to a grilled butterflied hunk of bread also found in fridge...top with munester and remember there's supposed to be left overs for tomorrow's lunch

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[TheHeel]

Originally Posted by iluvfish2

Sadly this can only be found at Roberts Kitchen

Girlfriend is up north for her annual fishing the trout opener..so I'm left home alone to my own creations.

Couple of green peppers that needed to be used up. Extra onion and garlic since I'm home alone and the dogs won't complain....thawed up and venison backstraps..Add can of fungus (man wish I could find some morels)...slice thin, hit the cast iron. Add black pepper, my smoked pepper powder some Kansas city spices...add to a grilled butterflied hunk of bread also found in fridge...top with munester and remember there's supposed to be left overs for tomorrow's lunch

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Looks awesome.

[mattglet]

Originally Posted by iluvfish2

Sadly this can only be found at Roberts Kitchen

Girlfriend is up north for her annual fishing the trout opener..so I'm left home alone to my own creations.

Couple of green peppers that needed to be used up. Extra onion and garlic since I'm home alone and the dogs won't complain....thawed up and venison backstraps..Add can of fungus (man wish I could find some morels)...slice thin, hit the cast iron. Add black pepper, my smoked pepper powder some Kansas city spices...add to a grilled butterflied hunk of bread also found in fridge...top with munester and remember there's supposed to be left overs for tomorrow's lunch

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Muenster - the most underrated cheese.

[TheHeel]

Keeping it simple this evening - 80/20 burgers on the gas grill.

Thinking if making baby back ribs on the Egg this weekend.

[Earlsnake07]

Originally Posted by TheHeel

My old $150 grill finally crapped out last August. It lasted a solid 6 years of 2x-3x/weekly use so it was time. This time around, I wanted to buy a really nice grill that will last a long time.

After researching primarily Weber, I stumbled upon Canadian-based Napoleon grills at my local propane/grill store back in September. Due to world events, manufacturing and materials have been backlogged until this week! Luckily, I was able to buy one of the two they had available.

From what I have read and watched on YouTube, this thing is a beast. The two features that really stuck out to me was the rotisserie component and the side infrared burner. The infrared burner is marketed to sear a steak like a restaurant. Another quality I was looking for was stainless steel grates. The cast iron grates tend to rust quickly even though I am on top of cleaning and seasoning them.

Since I bought my Big Green Egg at the store as well as other things throughout the years, they gave me free assembly and delivery. I also purchase the rotisserie basket and currently looking at rotisserie kebob stakes. Grill set to arrive on Tuesday. I will review next weekend.

https://www.napoleon.com/en/us/grill...-p500rsibpss-3

Purchased this model about 4-5 years ago (this pic is the more updated version of the one I have). EXCELLENT - and I mean EXCELLENT grill. Assuming it has the same spec's as the old version the grill box is thick enough you can put charcoal in it also (a mess to clean up, but its a nice feature). Also the burner tubes are probably the best in the business - again not cheap material.

And the contribution to the grill part of the thread:

Smoked this all this past weekend (BBQ fatty's were the best - google them if you don't know what they are)

20220430_180217 by Bryan Ronk, on Flickr

20220430_180213 by Bryan Ronk, on Flickr

20220430_180208 by Bryan Ronk, on Flickr

20220430_180327 by Bryan Ronk, on Flickr

[marl1220]

Bought a smoker over the winter and today was my first attempt at baby back ribs. I didn't want to get too fancy on my first try so I kinda went generic all the way around. I used a basic pork rub. I smoked it for about 2 1/2 hrs at 250f. I then wrapped the ribs in foil with brown sugar, honey, and butter and went for around another hr. Last, I covered the ribs with a "Kansas City" style sauce and cooked another 25 minutes. Unfortunately I didn't take any picks but they turned out pretty good. They weren't "fall off the bone" good but ...... I think I'd go a little lighter on the honey (if not delete it all together) next time and perhaps use a different rub. Overall, not a bad first attempt.

[LVDan]

Sounds like a winner for a first pass. I like my ribs to be pull off the bone tender(per bite) but not fall off the bone(entire rib pulls off). It’s a fine line lol.
I did some pre seasoned st Louis cut spareribs last weekend that while the flavor was just ok, the doneness was spot on. When coupled with a cold beer that’s all it takes to make me happy sometimes.



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[hairysasquatch]

Originally Posted by marl1220

Bought a smoker over the winter and today was my first attempt at baby back ribs. I didn't want to get too fancy on my first try so I kinda went generic all the way around. I used a basic pork rub. I smoked it for about 2 1/2 hrs at 250f. I then wrapped the ribs in foil with brown sugar, honey, and butter and went for around another hr. Last, I covered the ribs with a "Kansas City" style sauce and cooked another 25 minutes. Unfortunately I didn't take any picks but they turned out pretty good. They weren't "fall off the bone" good but ...... I think I'd go a little lighter on the honey (if not delete it all together) next time and perhaps use a different rub. Overall, not a bad first attempt.

Hey let me know next time and I'll come over and listen to loud music and eat some ribs with ya!

[preakness]

Steak kabobs with veggies today

[JosieD]

Waiting for a replacement burner set for my grill. Should be here this week.

[LVDan]

Originally Posted by preakness

Steak kabobs with veggies today

Sounds good, we’re overdue for some basic kabobs, maybe tomorrow night.
Ever since I started basting w/ ghetto ital dressing the boys are more into the veggies, which is nice. In addition to the standard peppers and onions I’ve started adding zucchini and eggplant too.


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[TheHeel]

Apologies for the poor photo; had to get it down to meet BO’s storage requirement.

Ribs

[MSU Bulldogs]

My first time ever smoking boneless, skinless turkey breast.

[babyfaceposey]

Originally Posted by MSU Bulldogs

My first time ever smoking boneless, skinless turkey breast.

Looks good. I do this for lunch meat.

[MSU Bulldogs]

Originally Posted by babyfaceposey

Looks good. I do this for lunch meat.

It was very good. I am going to cook it more often going forward.

[majestik101]

Fourth of July BBQ price is up 17% or $10 one year after the White House celebrated the 16-cent discount...

https://www.fb.org/newsroom/cost-of-...ed-to-year-ago

[IndyKMB]

Got a Weber Smokey Mountain Smoker for Father's Day, and am ready to break it in with TWO holiday weekend efforts.

Tomorrow -- Top Sirloin Roast for the Family (breaking it in)
Monday -- 8-pound Pork Shoulder for a neighbors gathering

Any solid recs for charcoal and/or wood?

[babyfaceposey]

Still haven't decide what to smoke on the 4th. Any ideas? I smoke a brisket once a month.

[Bassman2014]

Originally Posted by IndyKMB

Got a Weber Smokey Mountain Smoker for Father's Day, and am ready to break it in with TWO holiday weekend efforts.

Tomorrow -- Top Sirloin Roast for the Family (breaking it in)
Monday -- 8-pound Pork Shoulder for a neighbors gathering

Any solid recs for charcoal and/or wood?

You won't be disappointed, I picked up the 22 inch model last summer and it's been great. Once you figure out the charcoal/wood and vent settings it's basically set it and forget it.

I use a mix of kingsford professional and kamodo hardwood charcoal and some chunks of either hickory, cherry or apple wood.

Good luck on your weekend cooks!!

[LVDan]

Keeping it simple today to focus on drinking and playing in the pool with the kids:

A rack of spareribs(trimmed to St Louis)
All beef natural casing dogs from the meat market
Maybe a few beef short ribs

What’s on the menu?
America- F- yeah.


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[babyfaceposey]

Burgera and shotgun shells. Was hoping for sunny weather to swim, but rain is on the menu.

[Bassman2014]

Originally Posted by LVDan

Keeping it simple today to focus on drinking and playing in the pool with the kids:

A rack of spareribs(trimmed to St Louis)
All beef natural casing dogs from the meat market
Maybe a few beef short ribs

What’s on the menu?
America- F- yeah.


Sent from my iPhone using Tapatalk

Can't go wrong with some St. Louis ribs!!

Threw a few pork butts on the smoker a few hours ago for some pulled piggy..