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

Two tenderloins and four pit snacks?

 

Little chillin and grillin

 

Smoked some jerky for the first time. Would want to make a few tweaks but will likely do again.

 

burgers, wings, ribs, and brisket on the menu for the next 4 days. should be a decent US Open week

 

Love being able to throw some thighs on the smoker after work and be ready for dinner, such a quick and amazing meal.

 

Going to smoke some salmon for the first time tomorrow, any best practices or things not to do?

 

not my best, but still delicious. needed a better trim plus I was hungry and didn't let it rest as long as I should

Spoiler

 

Who give's a fuck, if flavor is there then you did a good job.

 

Just put a meatloaf on the grill

 

There’s been way worse briskets cooked in this thread, it’s why you don’t usually see after photos from bigred77

 

When you get pooling like that, tip it so it runs off once an hour.

 

yeah I was planning to follow the Serious Eats idea, brine with salt and sugar, rinse and let dry in the fridge for several hours, then smoke around 225.
Using a WSM

 

yes I would like to report a murder

 

No pics but goddamn that was good as fuck. https://www.traeger.com/recipes/not...C6RLIs_kdDXMQDLeeeVo9vGin8O8Eiq1rv2__AWDipOGo

Never had a pellet grill meatloaf but will again.

 

Did the pellet grill meatloaf taste different from the offset smoker/ceramic smoker meatloaf?

 

This was my 1st meatloaf off of any kind of grill.

Normally just throw that bitch in the oven or whatever.

But it was juicy as fuck and had a fucking smoke ring all around the entire meatloaf.

 

What did you do differently in terms of cook time and temp compared to your former oven method?

 

Super smoked it for almost 4 hours is probably the biggest difference. Threw in some sage.

 

Four hours for a meatloaf is a choice.

 

It was a good one

 

The only thing that matters is that you and yours ate well and they appreciated your cook. Salud!

 

If I’m reading it right it sounds like the biggest difference was using the smoker instead of the oven.

 

I agree. I do 3-1 then grill to caramelize a bit and sometimes sauce at that time. 2 hours wrapped they seem loose and boiled to me.

 

late to the party. But I’ll offer a Weber alternative. Their performer uses charcoal but has a propane starter so it’s quick to get up and going.

I had one for 15 years and loved it. I never use burners at the grill myself

https://www.weber.com/US/en/fire-sale/15501001.htmlWeber 22” Performer Deluxe | Charcoal Grill | Weber Grills

 

I'm adding an outdoor kitchen to my house. I plan on having in the area for my blackstone and regular grill installed with plenty of work space. Storage underneath with a mini-fridge. Smoker will be off to the side. Working on the design currently.

Anyone have an outdoor kitchen and if so, anything you would do differently if you could do it again or wish you added something else?

 

Mom's b-day was yesterday and Father's Day tomorrow, so we're splitting the difference and doing a couple racks of baby backs today. .

 

Doing some tri tip jerky and smoked chicken for Father’s Day. Couple micky ultras to help me cook

 

One sauced, one dry, both delicious

 

Finished bird

 

Smoked salmon is gud.
That is all.
Happy early Father's Day to all you gents!

 

Guys, I'm gunna say this not to offend pellet guys. As I am a pellet guy too, but am also a big offset guy

Wrapping ribs on a pellet smoker is 100% unnecessary

The whole concept of wrapping ribs came from the offset world where nothing but wood is burning
It is done because after about 4 hours of heavy smoke in an offset the pork will have absorbed too much smoke and have a flavor of creasote.
You wrap them to be able to put them back in the heat to finish cooking but limit the smoke they are absorbing
The "3-2-1" method was developed to combat that creasote problem

 

I'm making ribs on the weber kettle today. This is only the second time I've tried. The first I didn't get them done enough, too chewy. Hoping for a better attempt this time.

 

Do you have a temp probe on the grate? The temp gauge on the lid has read 75-100 degrees higher than my grate temp.

 

I do! Will be using that for sure today.

 

Any recs on a good boning and carving knives?

 

Like a brisket knife?

 

Not really sure. Will be doing a brisket this week. But also looking at doing a prime rib, tri tip and chuck roast.

 

www.amazon.com/dp/B0015ZW86I?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1

 

If you want something inexpensive I was very happy with this for the price

https://a.co/d/1cvukY2

 

My brisket knife and then the knife set my wife got me for Christmas

All off Amazon. Relatively inexpensive

 

I have the butcher knife. Seems pretty good for the price. Boning knife I just got a $50ish one off amazon with good reviews.

 

Well, definitely better than last time by a large margin. Grill ran a little hot at times and they ended up a tad overcooked. If I hadn’t made them myself I probably wouldn’t have known that though. They tasted great and the family and I are stuffed.

 

Wing night