2018 Gratuitous Grilling/Griddlin/BBQ/etc. Thread

[thunderchicken]

Ribs are done!

Pic of the dirty grll.

That's an awesome grill grate

 

[phylodog]

Reverse seared ribeye, baked sweet potatoes with brown sugar/cinnamon/cayenne butter and corn on the cob for dinner this evening.

 

[MontereyC6]

That's an awesome grill grate

Thanks! Here's a picture of it before it's maiden voyage. I also have a riser for it done in the American flag.

 

[LockStocksAndBarrel]

My first try at my new smoker. Had a hard time controlling the heat. 7.5 lb chicken. 2 lb pork tenderloin. Tastes good.

 

[Vigilant]

^^^^^What you did there, I can’t see it, but it sure is a lot of reading!



Wow, now the pics are there?

 

[yeahbaby]

Got 4 slabs of ribs and chicken thighs for Memorial Day cookout with the family.

 

[Fargo]

Smoked and smoked/steamed the 6 corned beefs today. Sliced one of each hot but got a point and a flat so not a fair comparison (the smoked point won the blind test, but no surprise there)

Chilled the other four and I'm going to run them through the deli slicer tonight. I have a (pictured) smoked point and a smoked steamed point that I will redo the blind test with.

 

[Fargo]

Sliced them up today and did an informal blind taste test with the wife, some kids, and HoosierKav who was stopping by to pick up some stuff. Hoosierkav found the smoke point and the steamed flat to be the top two. Smoked point was me and the wife's favorite, but the children preferred steamed point.

I crispedthe outside of the steamed ones under the broiler, but the big factor for me was that the crust and smoke penetration on the smoked only ones was much better.

At the end of the day, I think it is going to come down to a matter of personal preference. Both were tender and juicy and tasted like pastrami should. I broke out the Berkel.

 

[Fargo]

 

[Fargo]

 

[Hoosierkav]

^ It was a nice bonus to the visit

FWIW, it is always great to eat something that stands on its own flavor... and these did just fine.

 

[Vigilant]

Put down 45lbs of butts on the Traeger and BGE today, 14 hour’s later, the Traeger butts are pulled and in pans, the BGE butts are stalled at 186*!

 

[phylodog]

Put down 45lbs of butts on the Traeger and BGE today, 14 hour’s later, the Traeger butts are pulled and in pans, the BGE butts are stalled at 186*!

Water pan in the Traeger?

 

[Vigilant]

Water pan in the Traeger?

No water pan. The three on the Traeger were a bit smaller than the two on the Egg. But sheesh man the stall lasted until 2 A.M. so about a four and a half hour long stall. NOT fun.

 

[Fargo]

Reubens.

 

[phylodog]

No water pan. The three on the Traeger were a bit smaller than the two on the Egg. But sheesh man the stall lasted until 2 A.M. so about a four and a half hour long stall. NOT fun.

I've not used a Traeger but in looking them over it would seem to provide a drier heat than the moisture retaining characteristics of the BGE (maybe?). Just wondering if that may have had anything to do with it.

 

[phylodog]

Reubens.

Those don't look like they sucked

 

[phylodog]

Decided to try another brisket. I put it on at 6pm and it was done this morning at 7:30. I cooked it at 215* and wrapped it in foil at 145*. The strange thing is that there was no stall whatsoever, just a slow steady increase in temp since putting it on. it's wrapped in foil then a towel and sitting in a cooler till dinner time. It wasn't very flexible raw, hopefully it'll be good.

 

[Mark-DuCo]

My BBQ team (Team 30 Pack) had our first backyard BBQ contest of the year at the Ferdinand Heimatfest.

I did the ribs and chicken for this contest. We ended up with a 2nd place in chicken, 1st in ribs, 4th in pulled pork, 2nd in brisket, and first overall.

 

[Fargo]

Nice work!