Gratuitous Grillin' Thread 2015

[Clay]

so how exactly did you cook the steak?

want a good sear? take out the cooking grate and throw it right on the coals. YUMMY!

 

[chezuki]

so how exactly did you cook the steak?

want a good sear? take out the cooking grate and throw it right on the coals. YUMMY!

This! I sear skirt steak for tacos directly on the coals. Don't try this with brickettes though.

 

[Clay]

yeah you've gotta use lump charcoal!!

 

[phylodog]

so how exactly did you cook the steak?

Indirect 250* heat until they hit 115* then pulled them and let them rest under foil while I get the BGE up to 650* or so. One minute per side to sear em, dropped a bit of butter on top when I pulled them again and let them rest ten minutes before we ate.

 

[Clay]

excellent! thanks!!

 

[phylodog]

Tried the 2-2-1 method on some babyback ribs today. 2 hours of smoke followed by two hours in foil then another hour in the BGE out of foil. They got a little too tender and were breaking up when I tried to pull them off of the egg but the flavor was good and there were no complaints at the table. Everyone is laying around in a food coma now lol.

 

[SMiller]

phylodog keep the pics coming, I enjoy this thread, I just spent a week in Texas eating BBQ everyday and even stopped in Kansas City and had their finest, I would post some pica but assume they don't go here as I didn't smoke the meat.

 

[femurphy77]

phylodog keep the pics coming, I enjoy this thread, I just spent a week in Texas eating BBQ everyday and even stopped in Kansas City and had their finest, I would post some pica but assume they don't go here as I didn't smoke the meat.

BBQ porn is always good!!! Post it and make us jealous!!

 

[w_ADAM_d88]

Those ribs look awesome and make me hungry for some. I usually use 1-2-1 as my method for baby backs and they're usually fall of the bone tender. What temp did you smoke them at?

 

[phylodog]

I set the egg at 235*

 

[Kirk Freeman]

Not a big pig eater, but p-dog just implanted thoughts of changing.

That's a home run, sir.

 

[Fargo]

Did some reverse sear chops on the weber, seasoned with salt, pepper, fresh thyme and rosemary. Here they are about to come off.

 

[phylodog]

Looks excellent!

 

[femurphy77]

I haven't had time to break out the smoker yet this summer for the record, you guys are all *******s!!!

 

[Joe G]

Hi. My name is Joe, and I'm a smoker.

It started out as a curiosity, but after the first puff I knew I was in for life.

It only takes one time to get hooked.

 

[Joe G]

My father-in-law said I could have the first one for free.

I didn't take it right away, but it was calling my name. I finally took it the other week.

Even then, I didn't fire it up until today. Bad move.

I know this will be an expensive habit.

 

[Joe G]

My downfall!

 

[Joe G]

A little dirty inside and out, but cleaned up nice and works like it should.

Should be a good first smoker for me to learn on.

 

[Joe G]

Got 2 racks of baby back ribs and a rack of spare ribs on sale.

 

[Joe G]

Cleaned them up Saturday night in preparation of Sunday's smoke.

Pulled the membrane off the backside, cleaned up the excess fat, then cut them in half. 2 reasons for this - fit in the smoker better, and enabled me to test a few different rubs and cooking styles.