The Grilling Thread... (Serious)

[scooterbrah]

been a while since i posted ITT but its finally grilling season here. got on Traeger crew a couple of weekends ago so just been learning how to work that thing

first thing on it was a brisket.







made some steaks and potatoes on it tonight

[NY Money Mike]

been a while since i posted ITT but its finally grilling season here. got on Traeger crew a couple of weekends ago so just been learning how to work that thing

first thing on it was a brisket.

made some steaks and potatoes on it tonight
]

^^ That looks great. I'm in the market for a new grill and looking into a Traeger

Want a grill and smoker combo. Seems like Traeger is a good choice? Do you like it?

Can you cook on it like a regular BBQ as well? Noob here

[riy1973]

Grilling is so much bigger in the US then in the UK (im in the uk if that wasnt clear lol ), any of you guys in the US care to recommend the best cuts of meat that you guys use?
Ive been reading this site it recommends different then what we use in the UK
So what do you find are the best cuts?

Im still new to grilling and finding the meat too dry? what am I doing wrong? or should i use more fatty cuts of meat so it doesn't dry out?

Thanks

[scooterbrah]

made chicken today. took about 3 hours on the traeger. was amazing

^^ That looks great. I'm in the market for a new grill and looking into a Traeger

Want a grill and smoker combo. Seems like Traeger is a good choice? Do you like it?

Can you cook on it like a regular BBQ as well? Noob here

i really like the traeger i have but its been a learning experience. brisket, ribs, a whole thanksgiving turkey, etc all great so far. i have yet to perfect steak on it though as it just doesn't get as hot as a traditional grill and i like some char/sear on mine while being cooked to med/rare. i bought some grill grates for it recently and that has helped. https://www.grillgrate.com/ they get hotter and leaves some sear marks

[blumpkin415]

First tri tip on new smoker over the weekend. Pulled at 125 internal and let rest, got overdone for my taste during the rest. Will pull at 115 next time. Despite being medium instead of medium rare it was absolutely delicious. For dinner the next night we chopped it and mixed with BBQ sauce on a bun with cheese for sandwiches

[blumpkin415]

i have yet to perfect steak on it though as it just doesn't get as hot as a traditional grill and i like some char/sear on mine while being cooked to med/rare. i bought some grill grates for it recently and that has helped. https://www.grillgrate.com/ they get hotter and leaves some sear marks

Pro tip. Do a reverse sear. smoke until internal temp is 115 for rare, 120 for medium rare...then pull from smoker and into a screaming hot cast iron skillet with preheated high smoke point oil (about 1 TBSP). Sear 30-45 seconds per side to crust the exterior.

Try it and thank me later

[blumpkin415]

Pork butt from yesterday. 12 hour smoke till 203 degree internal temp. crazy bark



I pull the bone before resting to see how the smoke penetration went, smoke ring for days




Crispy exterior and fat cap mixed perfectly with the tender and juicy interior

[blumpkin415]

Need to buy like 8 pork butts to get me through spring

Grocery store had pork butts on sale for $0.99 a lb so I grabbed 10.

Also had whole beef tenderloin on sale for $9.99 a lb so grabbed one of those as well. Going to go back for another one today.

[wasp9166]

i dunno man , meat that has been frozen tastes completely different to me

if it isn't bought that day i'm not eating it

[lightsarefallin]

Currently cutting. Definitely should not have entered this thread. Gonna have to go grill some steaks later.

[blumpkin415]

i dunno man , meat that has been frozen tastes completely different to me

if it isn't bought that day i'm not eating it

Suit yourself. I have a -20F deep freeze. Vacuum seal and flash freeze steaks, pull them out months later and thaw, cook and they taste the same as same day purchased steaks.

[Firefightn24]

Picked up a barrel to start my ugly drum smoker build. Will post more pics as it comes along. There's a barrel supply company about 10 miles from my house, so it's a new non-lined heavy gauge barrel.

[Firefightn24]

Mostly complete. I don't care about giving it a fancy paint job or anything.

[A-GAME]

Mostly complete. I don't care about giving it a fancy paint job or anything.

[/img]

That's awesome, fuk a paint job.

[Firefightn24]

Just had it going for 3 hours after a spray down with pam. Have to figure out the adjustments but had it hanging between 235-255 which is fine for not knowing what I'm doing yet.

[StoliFun]

Grilled some boneless skinless chicken thighs and a store brand smoked sausage.

Just had it going for 3 hours after a spray down with pam. Have to figure out the adjustments but had it hanging between 235-255 which is fine for not knowing what I'm doing yet.

Awesome!

[blumpkin415]

Smoked a USDA Choice tenderloin Chateaubriand roast Saturday. Trimmed by hand. Salted and let sit for a few hours in the fridge, then rubbed and wrapped to set up overnight in the fridge.

Smoked at 250F using black cherry wood logs until 115F internal temp, then right onto a screaming hot cast iron for 30 seconds per side to crust the exterior.

Served with Au Jus and hot local horseradish.

Knocking back a few beers waiting for the initial fire to settle down, enjoying a spring day in the sun




End result. Didn't need a steak knife once sliced and plated, was cutting it with a fork.

[blumpkin415]

Pork butt went on the smoker at 0445. 8lb butt so should be around a 12 hour cook. Will update thread with progress pics and finished product.





0640 now. Cracked first beer at 0545

[StoliFun]

Chicken thighs.

[Firefightn24]

Chicken thighs.

[img]htt.co]

Just about my favorite thing to grill these days. Prices are cheap and always juicy.

[MBisonSon]

**** man Stoli does it how it's supposed to be done

[StoliFun]

Bumping this thread if only for the subscribers.

**** man Stoli does it how it's supposed to be done

Thanks, I try. I need to try my uncle's technique where he puts a briquette basket on either side of the grill and roasts the thighs in the middle.

Just about my favorite thing to grill these days. Prices are cheap and always juicy.

Have you tried boning them out and grinding them for burgers? They are stellar.

[Firefightn24]

Have you tried boning them out and grinding them for burgers? They are stellar.

wat?

[rgnx]

Smoked a USDA Choice tenderloin Chateaubriand roast Saturday. Trimmed by hand. Salted and let sit for a few hours in the fridge, then rubbed and wrapped to set up overnight in the fridge.

Fuuuarrk. You know what you doing m8.

[StoliFun]

wat?

Ground chicken thighs make excellent burgers, though obviously not of the medium rare variety.


I cut up a chicken and grilled it. The charcoal baskets were great for this. I roasted the dark meat in indirect heat for 35-40 min and the coals in the baskets were still plenty hot ti sear the skins.

[StoliFun]

I bought a ten pack of bone in thighs for $0.88/lb a few weeks ago. I roasted six and ate them. I deboned the last four and froze them for later. For dinner I defrosted them and made kabobs to go with some Italian sausage:

[StoliFun]

Did a mixed grill the other day to use up small amounts of leftovers and such. Chicken thighs, thick little lamb tbones, and some smoked sausage.

[StoliFun]

It was a cheap tbone kind of day.

[Harry362]

Should I buy a Pit Barrel Smoker or Weber Smokey Mountain?

Mostly make Ribs but want to be able to grill too

[StoliFun]

Should I buy a Pit Barrel Smoker or Weber Smokey Mountain?

Mostly make Ribs but want to be able to grill too

Bump. I can't speak to either. I have a Weber kettle and a small masterbuilt vertical.



Also, I just spent ten minutes trying to figure out if my meat probe thermometer on my masterbuilt was malfunctioning or if my knockoff handheld instant read thermometer had kicked the bucket.

Pro tip: When you're several beers into your first brisket cook since the apocalypse went down last year, try not to fumble around in the dark with your instant read thermometer and accidentally switch it to celsius. You'll get confused when your smoker says it's 160 something but your instant read says 70.

Anyways, wrapped the brisket in butcher paper. It's my brother's concern now.