Smoked meats and bbq

[Devilwin]

Try sunny side up egg on a burger. Along with pickled red onion and roasted red peppers and roasted jalapenos..Use beef burger if you do not have venison tenderloin.

[budwom]

Smoked two pork tenderloins on the grill last night...they lack the essential fats of ribs of course, but are tasty nonetheless...

[left_hook_lacey]

Smoked two pork tenderloins on the grill last night...they lack the essential fats of ribs of course, but are tasty nonetheless...

Always a favorite in my house. We usually serve on Hawaiian rolls with pickles and mustard.

[budwom]

bumping up the meat thread just because this is America, and meat is NOT a third page issue!

I was at Costco the other day during Geezer Hour, could not find any basic ribeyes (I love the way Costco cuts their steaks about 1.5 inches thick) but the butcher showed me their USDA Prime ribeyes...grilled them last night, I must say quite possibly the most flavorful steak ever. (I've had Prime meat before, sometimes it's great, sometimes not discernible from Choice)...anyway, I'll get them again...

[Channing]

I have had a problem the last two times I've cooked brisket. I get the BGE to temp (250 degrees or so) and put on a 7 - 10 lb brisket. The entire thing cooks in 2.5 - 3 hours. I even have an internal thermometer along with the dome thermometer to manage the temp, and neither is showing a spike in temperature. Now, I'm not sure I should be complaining, because the last brisket I cooked was pretty darn good (and somehow tender). But, I prefer the old fashioned way of 1 - 1.5 hours per pound. Any ideas as to what may be going wrong?

[OldPhiKap]

I have had a problem the last two times I've cooked brisket. I get the BGE to temp (250 degrees or so) and put on a 7 - 10 lb brisket. The entire thing cooks in 2.5 - 3 hours. I even have an internal thermometer along with the dome thermometer to manage the temp, and neither is showing a spike in temperature. Now, I'm not sure I should be complaining, because the last brisket I cooked was pretty darn good (and somehow tender). But, I prefer the old fashioned way of 1 - 1.5 hours per pound. Any ideas as to what may be going wrong?

Perhaps the laws of physics cease to exist on your grill top?

No idea how something that big could cook so quickly if your internal thermometer is also showing 250. I can't even get close to the stall by then. To what internal temperature are you cooking the brisket? And, is it a full packer cut or just a flat?

[budwom]

maybe a second thermometer in your grill could calibrate things? It does seem to cook awfully fast for that temp...

[Channing]

Last time was a 7 lb flat. Cook to 190.

I’m at a loss on cooking the brisket. As long as it tastes good, I guess.

[OldPhiKap]

Last time was a 7 lb flat. Cook to 190.

I’m at a loss on cooking the brisket. As long as it tastes good, I guess.

I’ve never cooked just the flat before, always do a packer cut. But it makes sense that a flat will be fairly quick.

I normally take a brisket up to an internal temp of somewhere in the 203-207 range.

The biggest concern (for me) with just a flat from the stores near me is that it is usually trimmed too close; need about 1/4 to 1/8 inch fat layer to shield the hot side. With a packer cut, by contrast, there is a lot of trimming but you can really shape the fat layers.

But agree — if it tastes great, it’s done well! That’s really the only thing that matters.

[CameronBornAndBred]

Closed out a wonderful Memorial Day weekend with some grill action today. (Leg quarters bathed in smoke)

ChickenSmoke.jpg

[devildeac]

Closed out a wonderful Memorial Day weekend with some grill action today. (Leg quarters bathed in smoke)

ChickenSmoke.jpg

extinguishflame.gif

[budwom]

leg quarters are a "best value" grilling option, even being pretty healthy...love those guys.

[Mtn.Devil.91.92.01.10.15]

Brand new Weber charcoal grill. Want to christen it with something special. I'm inclined towards perhaps a hanger steak. Other great ideas?

[budwom]

Brand new Weber charcoal grill. Want to christen it with something special. I'm inclined towards perhaps a hanger steak. Other great ideas?

new grill needs to have some fat deposited, so get something that drips like maybe sausages...chicken fat oozes nicely, too.

[Indoor66]

You should season the grate just like seasoning a cast iron frying pan.

[YmoBeThere]

You should season the grate just like seasoning a cast iron frying pan.

Lemon butter?

[budwom]

spousal unit and I planning a new concoction, meat loaf patties on the grill, made with ground chuck, pork sausage, onions, spices, etc. Anyone ever try this?

[CameronBornAndBred]

spousal unit and I planning a new concoction, meat loaf patties on the grill, made with ground chuck, pork sausage, onions, spices, etc. Anyone ever try this?

I've not done patties, but I've done a whole meat loaf on the grill before. It turned out delicious. In the summer I cook lots of things that would otherwise be done in the oven on the grill. Keeps the kitchen way cooler.
Other things I've "baked" on the grill. Lasagna, burritos, casseroles, pizzas, rolls, etc.

[OldPhiKap]

spousal unit and I planning a new concoction, meat loaf patties on the grill, made with ground chuck, pork sausage, onions, spices, etc. Anyone ever try this?

A smoking friend got one of those five-pound tubes of ground beef, rubbed it, then smoked it. He said it came out dry.

There should be plenty of fat/juice in there, so we speculated as to whether he should have maybe wrapped after getting smoke on it like ribs.

Good luck if you do it, let me know!

[devildeac]

I've not done patties, but I've done a whole meat loaf on the grill before. It turned out delicious. In the summer I cook lots of things that would otherwise be done in the oven on the grill. Keeps the kitchen way cooler.
Other things I've "baked" on the grill. Lasagna, burritos, casseroles, pizzas, rolls, ribs, burgers, assorted chicken parts, Costcos, shrimp, oysters, half a pig etc.

Refreshed your memory a bit .