BBQ/Smoking Meat

[97BlackAckCL]

I've got a CyberQ temp controller (one of the older ones) that I paid way too much for but my wife had a lapse in judgement and didn't argue when I bought it. It works really well. Controls the fan based on grate temp and will give internal temps on 3 meats at once. Also has WiFi so I don't have to go outside as much when it's real hot out lol.

My WSM doesn't have a probe port so I run the probes through the lid vent. I made a stand with a hook to hold the lid and controller so I don't have to take out any probes. I really want to get a hinge from Unknown BBQ.

I like the stand, I ordered a hinge, but haven't broken out the drill to install it just yet, also bought a set of handles that will need drilled and installed.

 

[Jernik]

I think they also have a grommet for running probe wires through, but again, you have to drill holes. On mine, I just run them through the door - there is a little gap in the upper corner just big enough to fit 2 wires through (I flip my door upside down to cut down on the leak at top of the door). To be fair, the 18.5 door appears to be designed differently than the big ones.

 

[akoda]

I thought all new ones came with the grommet?? I took a grinder to my older ones and made a notch to run cables

You all know about this site?

Virtualweberbullet.com



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[yinger]

Mine's the generation before they started putting the probe grommet in.

 

[97BlackAckCL]

Mine's the generation before they started putting the probe grommet in.

https://www.amazon.com/Neiko-10194A...qid=1534442866&sr=8-4&keywords=step+drill+bit

https://www.amazon.com/Weber-Replac...&keywords=weber+smokey+mountain+probe+grommet

 

[TK-422]

8/18/18 Baby back ribs

We had a block party tonight.

After 12 hours of marinating in a dry rub I put them in the smoker with pecan chips.​

3 1/2 hours later they were foiled with brown sugar, butter and chipotle pepper.

1 hour later back on the grill brushed with Hawaiian BBQ sauce, apple juice and lime juice.

At 6 1/2 hours I put them on the pit with Red Oak chips to finish them off.

I have never gotten so many good compliments on my food.

 

[ElectroBoy]

8/18/18 Baby back ribs

I have never gotten so many good compliments on my food.

WOW!!!
I gotta fire up my WSM today!

 

[hiflyer767]

Love this thread!! :nicethread:

First brisket came out perfectly (it was for my in laws too, so the pressure was on). Im used to doing pork, but this was awesome.

Apple, whiskey, brown sugar flavored (plus the rest of the usual stuff). Smoked over Texas hickory cut down 2 blocks from the house in a side box smoker (the old fashioned way). A lot of work, but well worth it.

THAT'S a DAMN good looking brisket.
I just made MY first brisket last month using my WEBER Kettle over Lump Hardwood Charcoal and soaked Cherry Wood Blocks...

Mine ALSO stalled for a long time...I ended up adding a few more lumps of hardwood charcoal and a large chunk of soaked cherry wood...closed the vents to 1/8" 2:15AM and went to bed...and at 7:30AM, it had finished cooking and was PERFECT with scrambled eggs and sauteed onions...

Not pictured with the ingredients was the freshly coarse ground black pepper...


Total cook time for this 12# beast was 18 hours....I'd started late...12PM...But finished in time for a PHENOMENAL breakfast....

 

[R3dR0cket]

"Puttin' on the foil"

7lb pork butt, apple juice, brown sugar, and rum (plus some extras)

 

[thennen]

Simple

My family's favorite thing that I grill is steak. I'm very simple about it - I don't do any rubs or marinades, just salt. Here's my basic process - probably several of you do it this way, too.

First, I set my steaks out to get room temp (favorite is ribeye - kids like sirloin because it has less fat). Especially important if it has a bone (t-bone, Porterhouse), because the meat near the bone will be much less done if cold. Setting them out for an hour or more doesn't hurt anything.

I have a 22" Weber charcoal kettle grill. I cover the bottom with coals, light, and wait about 10 minutes for them to get really hot and about 75% white. I put the steaks on and heavily salt with coarse Kosher salt, then put the lid on with the vent fully open. For a 1" thick cut, I flip after 3-4 minutes depending on desired done-ness, salt again, lid on, then remove 3-4 minutes later. Let them rest maybe 4-5 minutes.

Like I said, not complex, but my family likes them better than anywhere else, and in fact, so do I. Plus, it's fast - 20 minutes from lighting the grill to ready to eat.

 

[Michael-Dallas]

Someone say ribeye?

This was a 2.5lb tomahawk that took 1.5hrs to cook using reverse sear method. Seasoned with salt, pepper, and garlic powder. During resting and before searing, I brushed a liberal amount of clarified butter on it.

 

[97BlackAckCL]

So last night I spatchCOCKED my chickens, rinsed them and put them in the brine. I think by opening up the cavities it will allow the brine to penetrate deeper into the meat

Cooked them last night, love the new hinge. Had to get used to it, but it's so nice to pop the lid up and not have to hold it while taking pictures or moving the meat around. The new thermometer is awesome, although I may upgrade to the bigger one so I can see it from inside easier. Was aiming for 250 and nailed it

45 mins in

I like it when my chickens scissor

Night time smoking

And the finished product, this thing was so damn juicy the second I broke the dark meat off juice literally started pouring out of the meat. Definitely recommend cutting the backbones out the night before if you're brining. It really helps get the brine into the meat better

 

[SCZFZJ]

Yum! Any of you guys try rub from Texas BBQ Rub? They are my go-to for awesome premixed rubs.

 

[yinger]

Made these over the weekend. Tried the Kings Hawaiian BBQ sauce and it was surprisingly really good. Also tried agave instead of honey when I wrapped and I thought it turned out a ton better.

 

[00Sebby]

Hot legs Tuesday night. And a Coors Light. :thumb:

 

[cfranck1]

Hot legs Tuesday night. And a Coors Light. :thumb:

That doesn't look like Coors Light bottle!! How did you like the Focal Banger??
End up going to VT for that or did someone bring it back for you?!

 

[00Sebby]

That doesn't look like Coors Light bottle!! How did you like the Focal Banger??

End up going to VT for that or did someone bring it back for you?!

I love Focal Banger... maybe better than Heady. But both are top favorites in my IPA/DIPA experience.

A friend of mine lives here in East Tennessee but works a lot in New England. He drove his van up there, went to the breweries and brought back about $3K of Alchemist, Trillium, Treehouse, Lawson’s, Other Half, etc. I got 1/10 of that to stock my fridge and then some.

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[cfranck1]

I love Focal Banger... maybe better than Heady. But both are top favorites in my IPA/DIPA experience.

A friend of mine lives here in East Tennessee but works a lot in New England. He drove his van up there, went to the breweries and brought back about $3K of Alchemist, Trillium, Treehouse, Lawson’s, Other Half, etc. I got 1/10 of that to stock my fridge and then some.

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Now you two are my type of friends!! arty:
Try some IPA/DIPA 14th Star Tribute and Valor are my favorite.
I live about 4 hours from Alchemist and don't have any in my fridge!! :sad:
Road Trip is in the works!!

 

[alawson]

We went camping over the weekend with some friends and I made what I'm calling a "Hillbilly Smoker." I made this smoker out of broken cinder blocks, split wood, and the two metal pans I used to pull the pork in. Smoked two 6 pound pork shoulders for 8 hours. It wasn't a perfect science, but it turned out awesome.

Kept temps between 225 and 275 90% of the time, and finished with an internal temp of 203.

:hungry::cheers:

 

[00Sebby]

Now you two are my type of friends!! arty:

Try some IPA/DIPA 14th Star Tribute and Valor are my favorite.

I live about 4 hours from Alchemist and don't have any in my fridge!! :sad:

Road Trip is in the works!!

I will look for it during my travels. In the meantime...

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