Smoking and Grilling! - Page 11
You are Unregistered, please register to use all of the features of FirearmsTalk.com!    
Firearm & Gun Forum - FireArmsTalk.com > General Discussion Forums > The Club House >

Smoking and Grilling!


Reply
 
LinkBack Thread Tools Display Modes
Old 08-06-2013, 06:29 PM   #101
Feedback Score: 0 reviews
 
TexasGunner's Avatar
 
Join Date: Dec 2012
Location: Lubbock, TX
Posts: 1,467
Liked 1140 Times on 523 Posts
Likes Given: 86

Default

Here's a pork loin I did on the Pellet grill last Thursday. Finished with a raspberry chipolte glaze. I will be smoking a brisket on it this weekend.

Attachment 113088
__________________
"No free man shall ever be debarred the use of arms. The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government"

-- Thomas Jefferson, 1 Thomas Jefferson Papers, 334
TexasGunner is offline  
Axxe55 Likes This 
Reply With Quote
Old 08-06-2013, 07:14 PM   #102
Lifetime Supporting Member
FTF_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Join Date: Aug 2009
Posts: 1,288
Liked 698 Times on 485 Posts
Likes Given: 221

Default

Great pics and methods,,, I haven't smoked meat for a while since the neighbor lady thought the house was on fire. That was a hoot, she was not amused but the Peace Officer wanted to try some,, made her madder. It was a large elk roast, rubbed with salt, pepper, and a touch of nutmeg,, sounds weird but tasty. I used some hickory and crab apple chips, and in the water pan, I added some cranberry juice and a touch of olive oil, a suggestion of a fellow that smokes pheasants on a regular basis,, came out really nice after about 10 hours. The biggest concern for me with the old Brinkman smokers is keeping them from flaming up,, as stated before, a little spray bottle works very well. I like the old Weber grills, but my wife prefers propane,, you know who wins that one. Good cooking to all.
yazul42 is offline  
Axxe55 Likes This 
Reply With Quote
Old 08-06-2013, 07:54 PM   #103
disappointed & disgusted, But DETERMINED...
FTF_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DrFootball's Avatar
 
Join Date: Mar 2013
Location: Northern Arizona(Fmr. NYC & L.I.)
Posts: 8,039
Liked 3391 Times on 2293 Posts
Likes Given: 710

Default

Not a great Pic of my Grill,..a Char-Broil offset smoker. Cost me $209 last year, off from $299, list was $379,..now I see it In the Other "wally world" in Prescott for 168!!! well,..it works GReat as both a Regular Grill and an Offset.
My Brisket usually takes about 3.5-4.5 hrs... (usually about 6 lbs.)

My Marinade:
1 oz Worcestershire sauce, 2 ozs. Barbque sauce(Either Jack Daniels or Baby Rays, dep. on what "Flavor" i'm going for.
1 Tbsp Goulden's Brown Mustard, 1 1/4 cup of Kosher salt(extra if larger piece of meat), 1 tsp black pepper, 1 tsp Omaha Steaks steak seasoning.

Make sure you rub the "fat" side with Kosher salt,..this helps draw out excess fat and liquids during cooking.
after seasoning and fully coating marinade on Meat,..wrap in foil. make sure Grill is at least 200 degrees(or it will take 8hrs. to cook instead of 4 or 5!!!!)
Grill Prep: approx 3.5-4lbs of charcoal, with "seasoned" wood chips mixed in. Make sure heat is even and spread chips and lighter fluid(if needed) on entire flame area(where wood & bricks are burning)...I also add small bundles of Kitchen matches tied with strings and embedded within the charcoal & wood to "keep" it going. layer charcoal on bottom, wood chips(your choice of flavors) across the top. Check for "even" heat every 15-20 minutes....
You may want to also use a foil pan under the regular aluminum foil wrap(I use Renyolds wrap "wrappers", but sometimes the Heavy duty foil works better.....
I was a "propane" guy back east,..but My grill burnt down after 6 years on my deck..so we got the smoker when we bough this house...Propane dries out meat....i will never go back to one..
__________________
askdrfootball@gmail.com

"The difference between a successful person and others is not a lack of strength, not a lack of knowledge, but rather in a lack of will." Vince Lombardi

"No One, and I MEAN NO ONE Craps on me and Gets away with it!!! Those days are gone...

Last edited by DrFootball; 08-06-2013 at 07:57 PM.
DrFootball is offline  
Axxe55 Likes This 
Reply With Quote
Old 08-06-2013, 11:05 PM   #104
The Apocalypse Is Coming.....
Feedback Score: 0 reviews
 
Join Date: Aug 2011
Posts: 7
Liked 22397 Times on 12494 Posts
Likes Given: 53672

Default

Quote:
Originally Posted by Chris View Post
I was thinking of putting three, two lower on the lid a couple inches up from the bottom grate on the right and left and then one an inch or so up on the top grate center. What are your thoughts on that?
i think it sounds like a good plan. i use two on my lid, mounted on each end so i can monitor the difference in temperature from each side of my smoker. i can have as much as a 15-20 degree difference sometimes.

Quote:
Originally Posted by winds-of-change View Post
Here is a picture of our brisket. It turned out pretty well for a first attempt. We ate it with fresh, local corn on the cob.

Smoking and Grilling! - The Club House
turned out great for the first one! congrats on your first brisket!
Axxe55 is offline  
 
Reply With Quote
Old 08-07-2013, 07:34 PM   #105
Feedback Score: 0 reviews
 
beaglesam's Avatar
 
Join Date: Aug 2010
Location: Southwest Ohio
Posts: 2,027
Liked 712 Times on 495 Posts
Likes Given: 1127

Default

Does anyone have one of these. If so what do you think, online reviews are pretty good.

Smoking and Grilling! - The Club House

akorn kamado kooker
beaglesam is offline  
 
Reply With Quote
Old 08-15-2013, 03:51 PM   #106
The Balota's
FTF_ADMIN.png
Feedback Score: 0 reviews
 
winds-of-change's Avatar
 
Join Date: Aug 2010
Location: Glenpool, Oklahoma
Posts: 27,312
Liked 10307 Times on 6159 Posts
Likes Given: 14972

Default

I'm in the mood to cook something on the grill tonight. Comments, suggestions, ideas?
__________________
Honor Student: School of Hard Knocks
To the world you may be one person, but to one person you may be the world.
Quando Omni Flunkus Moritatus
winds-of-change is offline  
 
Reply With Quote
Old 08-15-2013, 05:07 PM   #107
Feedback Score: 0 reviews
 
Swervin's Avatar
 
Join Date: May 2012
Posts: 373
Liked 123 Times on 75 Posts

Default

Quote:
Originally Posted by winds-of-change View Post
I'm in the mood to cook something on the grill tonight. Comments, suggestions, ideas?
Hogwings..... good stuff.
Swervin is offline  
 
Reply With Quote
Old 08-15-2013, 05:14 PM   #108
The Balota's
FTF_ADMIN.png
Feedback Score: 0 reviews
 
winds-of-change's Avatar
 
Join Date: Aug 2010
Location: Glenpool, Oklahoma
Posts: 27,312
Liked 10307 Times on 6159 Posts
Likes Given: 14972

Default

Quote:
Originally Posted by Swervin View Post
Hogwings..... good stuff.
hmmm......good idea.
__________________
Honor Student: School of Hard Knocks
To the world you may be one person, but to one person you may be the world.
Quando Omni Flunkus Moritatus
winds-of-change is offline  
 
Reply With Quote
Old 09-02-2013, 03:46 PM   #109
Feedback Score: 0 reviews
 
kytowboater's Avatar
 
Join Date: Feb 2012
Location: Everywhere
Posts: 7,170
Liked 2528 Times on 1568 Posts
Likes Given: 53

Default

Anyone have a good marinade or rub for steak?
__________________
Oh dern....


Revelation 19:11

And I saw heaven opened, and behold a white horse; and he that sat upon him was called Faithful and True, and in righteousness he doth judge and make war.
kytowboater is offline  
 
Reply With Quote
Old 09-02-2013, 03:54 PM   #110
The Apocalypse Is Coming.....
Feedback Score: 0 reviews
 
Join Date: Aug 2011
Posts: 7
Liked 22397 Times on 12494 Posts
Likes Given: 53672

Default

Quote:
Originally Posted by kytowboater View Post
Anyone have a good marinade or rub for steak?
for grilling? if so, yes i do. personally, i like simple with a steak. start with a good cut of steak, of good quality. i use course sea salt and cracked pepper and some garlic pepper seasoning. let them sit like this before cooking for about an hour or so, then lightly spray the steak with vegatable oil right before cooking on both sides, then grille to perfection. i like the outside singed and the inside lightly pink, as in medium/rare, but no blood.

a good steak is one that when eaten doesn't need sauces or anything on it as the flavor can stand on it's own.
Axxe55 is offline  
 
Reply With Quote
Reply

Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Firearms Forum Replies Last Post
The Benghazi Smoking Gun Found alsaqr Politics, Religion and Controversy 24 05-14-2013 07:03 PM
Quit smoking? StainlessSteel215 The Club House 64 02-27-2013 02:23 AM
Grilling While Armed silverado113 The Club House 35 07-27-2012 05:12 PM
The perfect 4th of July grilling of pork chops opaww The Club House 1 07-04-2011 11:54 PM
Smoking gun finally found? crowbar Politics, Religion and Controversy 4 05-01-2009 03:24 PM