In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. jtakeman

    jtakeman Moderator

    Joined:
    Oct 4, 2013
    Messages:
    11,720
    Likes Received:
    52,635
    Location:
    NW CT foothills
    Tried smoking some burgers tonight. Smoked for 30 minutes and seared at 400ºF until med/rare. Juicy and tasty!!

    IMG_0121.JPG IMG_0122.JPG
     
    Need2Saw, Dpopps, Sean and 12 others like this.
  2. Smokinpiney

    Smokinpiney

    Joined:
    Oct 4, 2013
    Messages:
    3,753
    Likes Received:
    20,080
    Location:
    "South" Jersey
    Thanks Rope. I'll give it a shot one of these days. Thankfully I've got a bunch of deer breakfast sausage that i can try.
     
  3. Horkn

    Horkn

    Joined:
    Dec 17, 2014
    Messages:
    26,985
    Likes Received:
    150,600
    Location:
    SE Wisconsin
    Grilled up 2 nice porterhouse steaks after I cleaned up the grill this afternoon. They were delicious.
     
    Sean, Chaz, gbreda and 8 others like this.
  4. fuelrod

    fuelrod

    Joined:
    Oct 4, 2014
    Messages:
    3,340
    Likes Received:
    19,191
    Location:
    Western Maine
    I do a batch of burgers every week or so for lunches. I'll put them on directly on the fire grates then close the lid on the ceramic. It's not a heavy smoke but just enough. The microwave does a good re heating them later by placing a burger on a plate with a little water and cover with a bowl. After reheating a slice of cheese will melt with the bowl put back on without the m/w in a minute. Pretty good 4-5 minute substitute for really cooking.
     
    Sean, Chaz, gbreda and 7 others like this.
  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    Last nite 50/50 sausage, beef with colby jack in the middle,half slice bacon,killer hogs 20200523_165058.jpg
     
    Dpopps, Sean, eatonpcat and 7 others like this.
  6. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    20200523_174004.jpg that did not leak out...i had afew chunks left and tried to balance them on top...lol
     
    Dpopps, Sean, eatonpcat and 9 others like this.
  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    10,779
    Likes Received:
    55,026
    Location:
    Taconic Range
    Today pastrami in the vertical LSG with cherry @250° 20200524_104157.jpg
     
    Dpopps, eatonpcat, Chaz and 11 others like this.
  8. Smokinpiney

    Smokinpiney

    Joined:
    Oct 4, 2013
    Messages:
    3,753
    Likes Received:
    20,080
    Location:
    "South" Jersey
    Threw a butt on the smoker around 3am this morning. It's currently stalled at 176°. That's higher than the normal stall temp i get of around 150-160° but it should start rising after a bit. Gonna throw some chicken thighs on when i pull the butt off to rest.
     
    Need2Saw, Chaz, Thor and 9 others like this.
  9. gbreda

    gbreda

    Joined:
    Oct 17, 2013
    Messages:
    7,430
    Likes Received:
    36,786
    Location:
    NH
    Got a strami finsihing up at the moment.

    Dis a larger point cut abut a month ago. This one is a smaller flat cut.

    The point cut was fantastic, cooking the flat cut at lower temps (around 200) as the last flat cut I did came out dry and a bit tough.

    Will see how this one comes out.
     
    Chaz, Chazsbetterhalf, Thor and 7 others like this.
  10. gbreda

    gbreda

    Joined:
    Oct 17, 2013
    Messages:
    7,430
    Likes Received:
    36,786
    Location:
    NH
    Same here on a ceramic. I find that just grilling at about 300 deg on the grates gives just enough smoke flavor.

    Ive tried smoking low temp and then searing, but just plain grilling over lump does the job just as well and quicker. If I want a bit more smoke, just throw some small wood chips on the coals when cooking.
     
  11. gbreda

    gbreda

    Joined:
    Oct 17, 2013
    Messages:
    7,430
    Likes Received:
    36,786
    Location:
    NH
    Not much better than a smoked cheese burger that hasnt been fried or gassed :drool: :yes:
     
  12. Smokinpiney

    Smokinpiney

    Joined:
    Oct 4, 2013
    Messages:
    3,753
    Likes Received:
    20,080
    Location:
    "South" Jersey
    Ohh yaaaaa :drool: :beerbbq:. Gettin up at 3am is always worth it when they turn out like this. Bout 12hrs smoke and 1hr rest.

    20200524_154154.jpg

    Chicken thighs turned out pretty good too. The mrs pulled the skin off that ya see in the right lol

    20200524_180726.jpg
     
    Dpopps, Sean, eatonpcat and 12 others like this.
  13. T.Jeff Veal

    T.Jeff Veal

    Joined:
    Oct 8, 2015
    Messages:
    22,291
    Likes Received:
    134,664
    Location:
    Country life, Ga
    Looks great
     
  14. T.Jeff Veal

    T.Jeff Veal

    Joined:
    Oct 8, 2015
    Messages:
    22,291
    Likes Received:
    134,664
    Location:
    Country life, Ga
    We smoked 6 lbs of wings and had the pastor and his MIL over for supper. 0524201732a.jpg 0524201841.jpg Turned out quite tasty.
     
    Need2Saw, Dpopps, Sean and 12 others like this.
  15. Smokinpiney

    Smokinpiney

    Joined:
    Oct 4, 2013
    Messages:
    3,753
    Likes Received:
    20,080
    Location:
    "South" Jersey
  16. T.Jeff Veal

    T.Jeff Veal

    Joined:
    Oct 8, 2015
    Messages:
    22,291
    Likes Received:
    134,664
    Location:
    Country life, Ga
    I know, had to cook about 1 1/2 hrs. All the whole chickens look like they are kin to Dolly Parton...:eek::eek:
     
  17. Smokinpiney

    Smokinpiney

    Joined:
    Oct 4, 2013
    Messages:
    3,753
    Likes Received:
    20,080
    Location:
    "South" Jersey
  18. cnice_37

    cnice_37

    Joined:
    Oct 4, 2013
    Messages:
    3,205
    Likes Received:
    14,192
    Location:
    SE Mass
    Smoked a butt as well, forgot to take pics before it got plated. Kids got extra treat to watch TV during dinner.

    IMG_20200524_190055864.jpg
     
    Dpopps, Sean, fuelrod and 10 others like this.
  19. gbreda

    gbreda

    Joined:
    Oct 17, 2013
    Messages:
    7,430
    Likes Received:
    36,786
    Location:
    NH
    Flat cut came out OK but still not as good as the point cut-maybe due to more fat in the point cut?.

    Strami is one area I am not sure about judging cook temp and time by the size and cut. In an attempt to not dry it out, I may be under cooking it and not rendering the small amount of marble?

    SKEETER McCLUSKEY , or others who do these quite a bit. Suggestions? How do you know when they are done without drying them out?

    1-IMG_20200524_194831198.jpg
     
    Dpopps, Sean, eatonpcat and 7 others like this.
  20. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    6,503
    Likes Received:
    41,179
    Location:
    New Hampshire
    7D297952-72D2-40DA-81C7-724CF5251C49.jpeg Got a hunk of bone in pork belly going on shortly.