***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Was going to post once done

 

Didn’t get to it yesterday so picked up some corned Beefs and short ribs to fire up in a bit. I’m excite

 

Have you done corned beef short ribs? Saw them in my research

 

Nope. These normal short ribs (on sale for almost nothing) were just sitting next to the corned beef last night when I went to the store. But I am now intrigued af

 

I’ve never done a brisket before. I’ve lived in the simple world of pork for my entire 12 month bbq career.

I got a brisket yesterday that was packed on 3/17. The sell by date is 3/24. Amazing ribs mentions that brisket is best smoked 30-45 days after the pack date as long as it is vacuum sealed. I’d prefer to just keep it in the fridge for a few weeks until I’m ready to smoke it as opposed to freezing then thawing. Is that ok to do?

 

Costco always has a sell by date like 3 days later than when I buy it. Didn't know it was better to age a bit.

 

Assuming it's cryovac'd just keep it in the coldest part of the fridge. You will have some gray meat and fat to trim off but it will be fine

 

I've never heard the let it wait thing. I'd just cook it

 

Ribs turned put great. Solid 1st run

 

Soak 1lb pinto beans

Roast/grill/smoke 2 large japs, 1 red onion, 1 head garlic. Dice onion and japs (leave seeds in you you like the heat) and mince garlic (how ever much you prefer)

Char 1/2lb ribeye or fatty chuck and then cube into 1/2" pieces. Like give a really good black and blue to that bitch.

Grill 4oz bacon and then crumble

Add all to pot and substitute beef stock for water to cook the beens.

When almost done, add 1/2 bunch chopped cilantro, s&p to taste and a dash of white vinegar.

Serve with fresh minced cilantro and a white crumbly mexican style cheese (I prefer cotija)

 

I let one sit in my fridge for 35 days once. Didn't notice a difference in final product.

 

That’s what amazingribs says. I don’t want to smoke this brisket until mid-April. I think I’ll keep it in the fridge and see what happens.

 

Trying a new local joint today called Piggie's, absolutely fantastic mustard greens and really damn good tips. I fucking love bbq.

laxjoe Beeds07 It's just north of Auten in Country Bake shop. Highly recommended.

 

What does Amazingbrisket say?

 

That def sounds absurd.

 

I've heard of it. Definitely need to try it

 

Posted traditional in the Irish Toasts thread yesterday, here is the smoked version.

 

The smoked corned beef revolution makes me so happy.

 

I think I am going to do one if each every year. The traditional still has it's place I'm but I did enjoy the smoked.

 

Can I get a link to the recipe?

 

buy uncooked corned beef brisket from store (I like Grobbels)- remove from package- rub if desired- smoke at like 225 until it hits ~200- slice against grain as thin as you can- enjoy.

 

I did the Stubb's version that Arkadin linked on the bottom of the last page.

At 165 I put it in a foil pan with water until it was done.

 

I didn't bother with potatoes, carrots, and cabbage today. I had plenty left over from yesterday that I fried up for some hash as a side.

 

what made you go with Yoder over others like Green Mountain or Traeger?

After lots of debate with this route vs. BGE style, I think I want the dual/ease of use Grill/smoker. Just moved and likely leaving the old grill at the other house as it's a bitch to move and likely needs replacing in a year or 2 anyways. So want to to take the opportunity to just upgrade. As such, I want something that can grill and smoke now. Hadn't thought about Yoder, was comparing Green Mountain and Traeger mainly

 

Yoder's are much nicer than the cheaper traegers and green mountains. Also more expensive

 

Also, bges also grill and smoke, as do some pellet style grills. Plenty of them do both

 

what about the Rec Tec?

 

It is also nicer than a traeger or green mountain

 

i know BGE's do both, that's why I was closer to that route, but it seems like it takes more prep time initially to get the charcoal going and such. If I need to grill for dinner the wife could turn on a Yoder and get it warm for me to come home and grill. No way would she be able to do a BGE

 

GMG are made in China, I believe. Yoders are heavier gauge steel. Pretty sure Yoder has a 10yr warranty.

Really like the multi variable baffle the Yoder has vs other pellet smokers. You can move it across the smoking chamber to create two different temps on each side....So can do chicken at 325 and pork on the cooler side at 275. Supposed to be about a 50* difference. Haven't tested.

Also like the 2 piece diffuser so I can get direct fire access for grilling and clean it much quicker.

Your wife would see be able to get it started, but it heats up pretty quick on its own

 

Just after a few runs over the weekend, but I think you'd probably save some money on charcoal vs buying pellets.

 

I’ve done all my grilling and smoking on a Kettle for the last 12+ months. I’m itching to upgrade but don’t really have the funds at the moment.

 

You bought a brisket to smoke on a Weber kettle? That’s bravery right there

 

Get an akorn. Will be $250-300. Mine lasted 3-4 years. I'm getting a primo / egg next.

 

I'm in year 3 of the Akorn and will get a BGE when I move. Have been tempted to add an offset to the mix, maybe this summer for next fall.

 

Yea. It was great for the first 2.5 years. Then mine started getting leaks. Then rust and everything that comes with rust due to a cheap cover.

 

Why you moving again?

 

Not for another 2-3 years, BGE is a permanent home thing where I'll have it built into the outdoor, covered kitchen.

 

Who's done pork belly burnt ends? How'd they turn out?

 

I have and they were great

 

just moved into new house. the Smokey Mountain is about to bite the dust after like 10 years. So trying to decide XL v L BGE. Also what about Charbroil Akorn? Any mid range options ? $1200 for an XL is kinda ridiculous. I'm also not sure if I need something that big. I never cook 2 packers at one time. Can you comfortably cook a packer or 3 racks of ribs on a L?

 

A large is fine

 

Yeah you’re good with a large.

 

Three racks is not comfortable on a large. I wish I had an XL.

 

If you split them and use a roasting/rib rack it's more than fine

Or just buy the second tier for it

 

The akorn is a fantastic intro to kamodo cooking. Its so cheap that you could really buy a new one every 3 or so years. Only reason I'm not buying a new one is bc i want something with more cook space.