Official cookout, grilling, smoking and BBQ thread - Page 2

pmannings#1fan · 04-29-2012, 05:05 PM

Quote:

Originally Posted by archiebunkerjr

Mid-Michigan. I developed my interest in smoking because there are no bbq joints in Michigan. If I want good bbq, I have to make it myself.

Ah ok I was thinking Georgia with all that pork shoulder butt pictured lol. Nobody does bbq like the South!

Ooosh · 04-29-2012, 05:09 PM

I had part of this the other day

Tyler · 04-29-2012, 05:12 PM

This thread inspired me.

Benny Blanco · 04-30-2012, 03:57 AM

Quote:

Originally Posted by archiebunkerjr

hi guys. I had to show off some pics in this thread. I got a big ass smoker that i cook up some great bbq. I had to use some redneck ingenuity in some of the first pics i posted. I had to smoke 80 pounds of pork butt that day for a graduation party and the forecast called for rain. Rigging up those dryer ducts to my smokestacks worked like a charm.

i usually cook ribs and pork butts on my smoker but i do the occasional chicken, brisket and beef clod. It's a lot of prep work but nothing is better than well prepared bbq. In one of the pics, you can see i whip up an injection solution that i inject into my pork butts. I learned about the injection at a bbq class and my pork butts went from good to out of the world ever since.

i could go on and on but i have to get going. I hope this thread can get some legs. I will try to get back on to it from time to time to bs about bbq.

now that's a great batch of flesh!!!!!!!

GoClips! · 04-30-2012, 04:15 AM

Dang, I'm a gas-grill guy, but you guys might be convincing me to at least get a cheap lil' charcoal grill. I'm a huge fan of BBQing my own corn and, being on the coast in CA, Shrimp, Lobster tails, and Salmon are great cooking! I've gotten pretty decent with the Black Tiger Shrimp

chipmaster · 04-30-2012, 09:23 AM

Quote:

Originally Posted by mmbtvs

I thought it was nationally but honestly I'm not sure.

+1

Best stuff evar

TheHeel · 05-04-2012, 07:41 PM

It's the weekend - what are YOU cooking on your grill/smoker?

mmbtvs · 05-04-2012, 08:51 PM

It's cinco de mayo, so strip steak tacos, and chicken for empanadas.

TheHeel · 06-18-2012, 07:42 AM

Made a few burgers, hot dogs and sausages yesterday - nothing big time. I did wrap my burger in BACON prior to cooking. <Homer Simpson> MMMMMMMMM baconnnnn....

Attachment 90751

SethMurphy · 06-18-2012, 09:54 AM

Quote:

Originally Posted by TheHeel

Made a few burgers, hot dogs and sausages yesterday - nothing big time. I did wrap my burger in BACON prior to cooking. <Homer Simpson> MMMMMMMMM baconnnnn....

Attachment 90751

I see you don't make your own burgers... the premade are ok, but I love actually mixing the burger, spices and such together to make my own burgers

love this thread, great stuff

TheHeel · 06-18-2012, 09:59 AM

Quote:

Originally Posted by SethMurphy

I see you don't make your own burgers... the premade are ok, but I love actually mixing the burger, spices and such together to make my own burgers

love this thread, great stuff

I like switching it up. Bubba Burgers are grea if you dont he the chop meat.

XL5 · 06-18-2012, 10:09 AM

Grilled up some of some of the famous Paulina Meat Market's lamb gyro brauts yesterday. OMFG.

tajikey · 06-18-2012, 10:10 AM

Quote:

Originally Posted by SethMurphy

I see you don't make your own burgers... the premade are ok, but I love actually mixing the burger, spices and such together to make my own burgers

love this thread, great stuff

You can always take it one step further. I'll buy chuck roast, tri-tip, pork loin and bacon, grind it up with my kitchenaid food grinder attachment, and grill away. NOTHING beats truly fresh charcoal-grilled burgers. Dang, it's only 8:09a here, and I'm already craving a burger.

TheHeel · 06-18-2012, 10:13 AM

Quote:

Originally Posted by tajikey

You can always take it one step further. I'll buy chuck roast, tri-tip, pork loin and bacon, grind it up with my kitchenaid food grinder attachment, and grill away. NOTHING beats truly fresh charcoal-grilled burgers. Dang, it's only 8:09a here, and I'm already craving a burger.

Now THAT sounds great!

Orangejello727 · 06-18-2012, 10:28 AM

Quote:

Originally Posted by tajikey

You can always take it one step further. I'll buy chuck roast, tri-tip, pork loin and bacon, grind it up with my kitchenaid food grinder attachment, and grill away. NOTHING beats truly fresh charcoal-grilled burgers. Dang, it's only 8:09a here, and I'm already craving a burger.

I do the same. My recipe this week was

80/20 Ground chuck
Top sirloin steak ground
Greek souvlaki seasoned pork
Greek oregano

Love this mix!! made some baseball patties and cooked them to medium. Used my Big green egg!!

chipmaster · 06-18-2012, 10:29 AM

Quote:

Originally Posted by tajikey

You can always take it one step further. I'll buy chuck roast, tri-tip, pork loin and bacon, grind it up with my kitchenaid food grinder attachment, and grill away. NOTHING beats truly fresh charcoal-grilled burgers. Dang, it's only 8:09a here, and I'm already craving a burger.

You had me at Tri-tip.........

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Does the kitchen aid grinder attachment work well? I bought it for my wife's mixer a few years back, and have never used it.

tajikey · 06-18-2012, 11:32 AM

Quote:

Originally Posted by chipmaster

You had me at Tri-tip.........

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Does the kitchen aid grinder attachment work well? I bought it for my wife's mixer a few years back, and have never used it.

The grinder is probably the best kitchen purchase I've ever made, and quite possibly the best attachment for the device. You have to cut whatever you're going to throw in there into strips, but man, I have ZERO complaints to this point, and I've been using it for a couple years.

You can also grind veggies, fruit, bread, etc, to mix into anything you want. The veggie part is awesome if you want to add garlic, onions, peppers, mushrooms or whatever else to your patties. I make a pretty mean meatloaf because of the grinder, and that includes throwing a couple bread slices through the machine to crumb.

SethMurphy · 06-18-2012, 11:36 AM

ok, soliciting advice here

gas-griller, and if i want to do some beef ribs (kosher only for me, no pork) what's the best way, i do have a temperature gauge on my grill so i can monitor that, but what kind of temp, what location, how long

i have never ventured into ribs because it's such an artform to do well

jlzinck · 06-18-2012, 11:56 AM

Quote:

Originally Posted by SethMurphy

ok, soliciting advice here

gas-griller, and if i want to do some beef ribs (kosher only for me, no pork) what's the best way, i do have a temperature gauge on my grill so i can monitor that, but what kind of temp, what location, how long

i have never ventured into ribs because it's such an artform to do well

Cover ribs with favorite rub. In the fridge for at least 2 hours (I do overnight).

When ready to cook. Put all your burners on high for 15 minutes to heat the grill.

Turn off 1 side of the grill. Tuen the other side down to med-low and place the ribs on the side of the grill that is off.

Close the cover and in about 3 hours you are good to go!!

These are for pork baby-back ribs so use them as a guide!

SethMurphy · 06-18-2012, 12:18 PM

Quote:

Originally Posted by jlzinck

Cover ribs with favorite rub. In the fridge for at least 2 hours (I do overnight).

When ready to cook. Put all your burners on high for 15 minutes to heat the grill.

Turn off 1 side of the grill. Tuen the other side down to med-low and place the ribs on the side of the grill that is off.

Close the cover and in about 3 hours you are good to go!!

These are for pork baby-back ribs so use them as a guide!

appreciate the help, the break down on how to lay the grill is helpful for sure

jlzinck · 06-18-2012, 12:21 PM

Quote:

Originally Posted by SethMurphy

appreciate the help, the break down on how to lay the grill is helpful for sure

Ya. Indirect heat is the way to go. Use a meat thermometer after about 2 hours to see what the temp is.

tajikey · 06-18-2012, 12:30 PM

Quote:

Originally Posted by jlzinck

Ya. Indirect heat is the way to go. Use a meat thermometer after about 2 hours to see what the temp is.

I use indirect for EVERYTHING, and I have a charcoal grill

We've been q'in our Thanksgiving bird for as long as I can remember on our standard Weber issue. Charcoal on both sides of the grill, leave the middle empty, prep the bird, put it in the middle, and allow the heat to circulate the bird, not cook directly from underneath.

Ah man, now I want turkey, and the nap to follow.

thebear29 · 06-18-2012, 02:29 PM

For Father's Day, did a 7 lb. beef tenderlion. Covered it with vegetable oil, then black pepper, kosher salt, onion powder and garlic powder. Let it set overnight. Brought it to room temp. Smoked it in the smoker for an hour and 25 mins, using mesquite chips. Finished it on the grill for 10 mins on each side. Next time I'm going to have to use a milder wood chip, otherwise I was proud of my first shot at a tenderlion. Just a lot of money to throw away if I screwed it up!!

SethMurphy · 06-18-2012, 03:15 PM

Quote:

Originally Posted by jlzinck

Ya. Indirect heat is the way to go. Use a meat thermometer after about 2 hours to see what the temp is.

what kind of meat temp on ribs are you looking for (i actually just got a nice meat thermometer and one of those marinade injector's for father's day)

tajikey · 06-18-2012, 03:20 PM

Quote:

Originally Posted by SethMurphy

what kind of meat temp on ribs are you looking for (i actually just got a nice meat thermometer and one of those marinade injector's for father's day)

How to tell when ribs are ready

04-30-2012, 04:15 AM	#30
GoClips! Member Join Date: Jun 2009 Location: Portland, OR (formerly CA) Posts: 4,535 GoClips	Dang, I'm a gas-grill guy, but you guys might be convincing me to at least get a cheap lil' charcoal grill. I'm a huge fan of BBQing my own corn and, being on the coast in CA, Shrimp, Lobster tails, and Salmon are great cooking! I've gotten pretty decent with the Black Tiger Shrimp __________________ LOOKING FOR: Rare DEANDRE JORDAN, BLAKE GRIFFIN Patch/Autos, Chris Kaman, Al Thornton, 08-09 Topps Hardwood Sketches, and 08-09 UD Black on-patch autos #/15. PM me if you have any! WINNER of Blowout Survivor Season 2

05-04-2012, 07:41 PM	#32
TheHeel Member Join Date: Feb 2011 Posts: 15,329	It's the weekend - what are YOU cooking on your grill/smoker? __________________ 48,230, 52,879, 40,400, 4,780 Pending Deals:

05-04-2012, 08:51 PM	#33
mmbtvs unregistered Join Date: Oct 2007 Posts: 3,488	It's cinco de mayo, so strip steak tacos, and chicken for empanadas. __________________ -"Close your eyes and remember this. It won't be back again, it's almost gone. Even times that don't seem like much will be your only crutch when you're alone. Time moves slow when you're seventeen and then it picks up steam at twenty-one."

06-18-2012, 07:42 AM	#34
TheHeel Member Join Date: Feb 2011 Posts: 15,329	Made a few burgers, hot dogs and sausages yesterday - nothing big time. I did wrap my burger in BACON prior to cooking. <Homer Simpson> MMMMMMMMM baconnnnn.... Attachment 90751 __________________ 48,230, 52,879, 40,400, 4,780 Pending Deals: Last edited by TheHeel; 07-28-2014 at 05:29 PM.

06-18-2012, 10:09 AM	#37
XL5 Member Join Date: Sep 2010 Location: Chicago Posts: 6,683 xl5	Grilled up some of some of the famous Paulina Meat Market's lamb gyro brauts yesterday. OMFG. __________________ XL5: Home of the "smarty pants" comments. Want: 2010 Allen & Ginter N43 relics of Pujols, Markakis, Howard. Want: Konerko high-end, looking for any Konerko 2012 Topps Series 1 & Topps Chrome 1/1s

04-29-2012, 05:09 PM	#27
Ooosh Member Join Date: Oct 2011 Posts: 5,333	I had part of this the other day

04-29-2012, 05:12 PM	#28
Tyler Banned Join Date: Jun 2010 Posts: 9,053	This thread inspired me.

06-18-2012, 11:36 AM	#43
SethMurphy Member Join Date: May 2010 Location: Centerville/Erie, PA Posts: 19,417 smurf_8 sethmurphy	ok, soliciting advice here gas-griller, and if i want to do some beef ribs (kosher only for me, no pork) what's the best way, i do have a temperature gauge on my grill so i can monitor that, but what kind of temp, what location, how long i have never ventured into ribs because it's such an artform to do well __________________ Twitter - @seth_murphy8 PCs - Ryan Callahan, Reggie Lewis, Funko Pops (a little), a few other things that catch my eye

06-18-2012, 02:29 PM	#48
thebear29 Member Join Date: Feb 2008 Location: Elm Street Posts: 1,659	For Father's Day, did a 7 lb. beef tenderlion. Covered it with vegetable oil, then black pepper, kosher salt, onion powder and garlic powder. Let it set overnight. Brought it to room temp. Smoked it in the smoker for an hour and 25 mins, using mesquite chips. Finished it on the grill for 10 mins on each side. Next time I'm going to have to use a milder wood chip, otherwise I was proud of my first shot at a tenderlion. Just a lot of money to throw away if I screwed it up!!