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Using a smoker… plus grilling and cooking

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Offline  Re: Using a smoker… plus grilling and cooking
Posted: September 01, 2019, 6:09 PM Post
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I got a Kamado Joe from Costco. It included a cover and a box of firestarters and since I went with the floor demo so he also threw in a wok and a bag of charcoal. I'm firing it up immediately in the morning for brisket tomorrow night. I know there is a learning curve to using these things and brisket may not be the best choice to start, but bad brisket is still good brisket.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: September 02, 2019, 9:46 AM Post
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As long as you've got a wireless thermometer you shouldn't have any problems adjusting temperatures even if it's new.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: September 03, 2019, 8:18 AM Post
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Baldkin said:
I've become addicted to Sous Vide cooking.

Next step: More meal prep.


We just got a Sous Vide Cooker as a wedding gift. Any recipe recommendations?

"Dustin Pedroia doesn't have the strength or bat speed to hit major-league pitching consistently, and he has no power......He probably has a future as a backup infielder if he can stop rolling over to third base and shortstop." Keith Law, 2006


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: September 03, 2019, 8:53 AM Post
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homer said:
Baldkin said:
I've become addicted to Sous Vide cooking.

Next step: More meal prep.


We just got a Sous Vide Cooker as a wedding gift. Any recipe recommendations?


Tons!

I love doing a big pork loin in sections with whatever rub I choose then slicing and cooking chops at high heat to get a good sear on them.

This chicken shawarma recipe is amazing: https://www.youtube.com/watch?v=IXbysNDfNXM (and you don't even need skewers)

167 for three hours.

Ingredients:
10 Chicken Thighs
7 Cloves of Garlic
1 red onion peeled and ready to be processed
1/2 cup Parsley
1/2 cup Olive Oil
1/2 cup lime Juice
2 tsp Chili Flakes
1 tbsp Turmeric Powder
1 tsp Cinnamon Powder
1 tbsp Smoked Paprika
1/2 tbsp White Pepper
2 tbsp Salt


Chicken thighs (with any seasoning) for 3 hours at 167 are divine.

Pork Carnitas tacos:
https://www.seriouseats.com/recipes/201 ... ecipe.html

I did 165 for 18 hours. Was amazing.

Finished it with a large skillet, cooking to order for the people that were there.

If you want an amazing little snack, char siu pork belly is incredible.

About 2" wide strips, get some Lee Kum Kee Char Siu sauce, slather it on before hand. 175 for 6 to 8 hours, then slice into bite sized pieces and finish on the grill.

Image

"I wasted so much time in my life hating Juventus or A.C. Milan that I should have spent hating the Cardinals." ~kalle8

Twitter: @MKEHiker
Website: http://www.mkehiker.com


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: September 03, 2019, 9:48 AM Post
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Thank you! We don't do a lot of red meat but that shawarma looks awesome.

"Dustin Pedroia doesn't have the strength or bat speed to hit major-league pitching consistently, and he has no power......He probably has a future as a backup infielder if he can stop rolling over to third base and shortstop." Keith Law, 2006


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: September 03, 2019, 12:46 PM Post
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homer said:
Thank you! We don't do a lot of red meat but that shawarma looks awesome.


Serious Eats and Sous Vide Everything have a ton of recipes out there.

Also, be sure you put hot pads beneath whatever vessel you use to sous vide, the extended heat can cause problems on some countertops/tables [smile]

"I wasted so much time in my life hating Juventus or A.C. Milan that I should have spent hating the Cardinals." ~kalle8

Twitter: @MKEHiker
Website: http://www.mkehiker.com


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: October 25, 2019, 7:14 PM Post
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If any of you are in the Madison area, I need a butcher. Costco is fine but does not have everything. I'm wanting to smoke beef ribs but I can't find bone-in at any grocery store or at Costco.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: March 11, 2020, 10:39 AM Post
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Bumping this topic with warmer temps.

I've got a Weber kettle that I use almost exclusively for smoking and a Weber gas grill for my grilling. I'm happy with them, but my kettle is junk (bent, rusting, etc) and screaming to be replaced. I've got kids that are involved in everything, which makes it difficult to babysit a kettle all day for smoking, so I've really been thinking about a pellet grill to replace the kettle. I'm aware of the downsides of them and the pros. Wondering if anyone here has a pellet that they either love or hate or somewhere in between?


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: March 15, 2020, 10:37 PM Post
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I switched to a pellet grill from a charcoal smoker last year. In all fairness nothing beats the taste of charcoal, but I got tired of babysitting the thing so often, especially on long cooks. The pellet grill is just plain simple and I use it all the time.

I have the Rec-Tec 340, which is their smallest model at a 15"x20" grate size. Good for two people but I would definitely get a bigger one with family. It's one of the higher-end brands and has a lot of stainless steel in it so it *should* last a long time. I've never seen the temperature be off by more than three degrees, but you will get 20+ degree swings with cheaper models. But the Pit Boss seems to get good reviews as a cheaper model. Weber just started making a pellet grill if you're big on that brand, but I haven't heard reviews on it yet. Traeger used to be the top brand but now they're made in China. Yoder is the Cadillac brand with super-thick metal and a price tag that more than matches its reputation.

Like everything, "get what you pay for" tends to apply. Temperature swings of 30 degrees that last upward of 30 minutes seems to be a thing with cheaper models, as well as things breaking more often (typically not terribly difficult to fix yourself) and thinner metal which not only doesn't last as long but makes it harder to hold in heat.

Assuming you're in Wisconsin, lots of folks get themselves a heat-resistant blanket to put over the grill, and you'd have no real problems using it in the winter.

Many come with wi-fi now, though I already have a wi-fi thermometer and that's enough. All I'm losing out on is the ability to change temperature and turn the thing off and on remotely.

My Rec-Tec gets to about 650 degrees, so I do everything from pizza to pork shoulder on it. I only recently discovered that frozen pizza on a pellet grill is awesome. Attempts at baking with it have been mixed.

Smoke quantity is another thing that tends to improve with the price of the thing. I know a lot of folks who use a pellet tube in addition to their grill. But without it, mine still gets the smoke ring and smoke flavor and all that.

Overall the pellets aren't any more expensive than charcoal. And if you do mostly low-temp cooks, probably just slightly cheaper than charcoal.

Overall I love it and it's super easy. Now and again I'll even run the thing when I'm at work.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: March 17, 2020, 7:13 AM Post
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Rec-Tec is one of the brands I'd been looking at. The Weber Smokefire is really appealing since it's a true grill and will get up to 600 degrees, but the launch has been pretty rocky. It's been getting savaged on youtube, but I'm finding others are more enthusiastic about the product. I'm tempted to wait for the Smokefire 2.0 whenever that launches.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: March 21, 2020, 8:51 AM Post
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I just read the description of the Smokefire and if you mean "true grill" as in it'll get to 600 degrees, basically every pellet grills/smokers will do that.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: April 07, 2020, 12:29 PM Post
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Location: bush Alaska
Last night I fired up the Weber kettle and did up a dozen chicken thighs, it was glorious. My clothes smell like it today, I smell like summer. I love it, just what I needed.

I figured I’d share my tried and true chicken recipe so here goes: chicken, Lawry’s. Keep it simple, let your craft shine through.

I like a mixture of charcoal briquettes and wood lump charcoal for grilling chicken. Semi-direct heat for nice crispy skin, and then move to indirect heat for doneness and smoky flavor. Thighs are the best pieces of the chicken bar none.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: April 12, 2020, 8:10 PM Post
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I cooked a brisket this weekend using this method:

https://www.seriouseats.com/recipes/201 ... ecipe.html

I cooked it sous vide at 155 for 25 hours then put it in the refrigerator overnight. Today, I smoked it at 225 over oak for 2 hours. It was possibly the best thing I have ever cooked in my life.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: April 14, 2020, 7:31 AM Post
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NeedMoreFans said:
I cooked a brisket this weekend using this method:

https://www.seriouseats.com/recipes/201 ... ecipe.html

I cooked it sous vide at 155 for 25 hours then put it in the refrigerator overnight. Today, I smoked it at 225 over oak for 2 hours. It was possibly the best thing I have ever cooked in my life.


The only beef I've done sous vide is a chuck roast, and it came out incredible.

Mostly followed this recipe: https://skillet.lifehacker.com/how-to-m ... 1824215335

Chicken thighs and pork loin are my go-to's for meal prep. So easy and re-heat so easily.

"I wasted so much time in my life hating Juventus or A.C. Milan that I should have spent hating the Cardinals." ~kalle8

Twitter: @MKEHiker
Website: http://www.mkehiker.com


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: April 14, 2020, 11:44 AM Post
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NeedMoreFans said:
If any of you are in the Madison area, I need a butcher. Costco is fine but does not have everything. I'm wanting to smoke beef ribs but I can't find bone-in at any grocery store or at Costco.

My sister and brother-in-law always used to go to Ken's Meats & Deli on Monona Drive.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: April 14, 2020, 11:51 AM Post
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Baldkin said:
NeedMoreFans said:
I cooked a brisket this weekend using this method:

https://www.seriouseats.com/recipes/201 ... ecipe.html

I cooked it sous vide at 155 for 25 hours then put it in the refrigerator overnight. Today, I smoked it at 225 over oak for 2 hours. It was possibly the best thing I have ever cooked in my life.


The only beef I've done sous vide is a chuck roast, and it came out incredible.

Mostly followed this recipe: https://skillet.lifehacker.com/how-to-m ... 1824215335

Chicken thighs and pork loin are my go-to's for meal prep. So easy and re-heat so easily.


I did a NY Strip in the Sous Vide and then finished it in the cast iron pan. Key is to slather each side with mayo before you sear. Turned out great.

"Dustin Pedroia doesn't have the strength or bat speed to hit major-league pitching consistently, and he has no power......He probably has a future as a backup infielder if he can stop rolling over to third base and shortstop." Keith Law, 2006


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: April 14, 2020, 3:34 PM Post
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I'm always so upset at how my beef roasts turn out, even on the smoker. I want 135 internal, but the connective tissue doesn't start breaking down until about 185. So if you've got a cheaper cut without the fat, you either get an overcooked roast or it's tough as Ray Nitschke. Just did three pastrami bottom round roasts and they're kinda terrible. Sous vide really sounds like the way to go to hold it at tissue-melting level but not get hotter, but it's hard to justify one for just beef.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: April 14, 2020, 5:50 PM Post
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So cooking then warming up on the grill. ugh

Fan is short for fanatic.
I blame Wang.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: May 21, 2020, 10:18 AM Post
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GAME05 said:
I'm always so upset at how my beef roasts turn out, even on the smoker. I want 135 internal, but the connective tissue doesn't start breaking down until about 185. So if you've got a cheaper cut without the fat, you either get an overcooked roast or it's tough as Ray Nitschke. Just did three pastrami bottom round roasts and they're kinda terrible. Sous vide really sounds like the way to go to hold it at tissue-melting level but not get hotter, but it's hard to justify one for just beef.

I don't know about sous vide for a beef roast, but I use chuck roast to make shredded beef via the slow cooker. Add in a little beef stock and season with garlic salt and onion salt and comes out of the slow cooker nice and tender, shreds easily with two forks.

Speaking of which, yesterday I heated up some leftover shredded chuck roast, put it on toasted & buttered marble rye bread and melted some horseradish cheddar cheese on top. It was fabulous.


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Offline  Re: Using a smoker… plus grilling and cooking
Posted: May 21, 2020, 3:58 PM Post
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Instant Pot is definitely the way to go for shredded meats. I've heard you can get good pastrami in the Instant Pot also but I haven't tried yet.


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