What's on the grill or smoker?

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

  1. jtakeman

    jtakeman Moderator

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    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
     
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  2. Smokinpiney

    Smokinpiney

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    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

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    Grilled up 2 nice porterhouse steaks after I cleaned up the grill this afternoon. They were delicious.
     
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  4. fuelrod

    fuelrod

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    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.
     
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  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Last nite 50/50 sausage, beef with colby jack in the middle,half slice bacon,killer hogs 20200523_165058.jpg
     
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  6. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    20200523_174004.jpg that did not leak out...i had afew chunks left and tried to balance them on top...lol
     
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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Today pastrami in the vertical LSG with cherry @250° 20200524_104157.jpg
     
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  8. Smokinpiney

    Smokinpiney

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    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.
     
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  9. gbreda

    gbreda

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    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.
     
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  10. gbreda

    gbreda

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    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

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    Not much better than a smoked cheese burger that hasnt been fried or gassed :drool: :yes:
     
  12. Smokinpiney

    Smokinpiney

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    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
     
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  13. T.Jeff Veal

    T.Jeff Veal

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    Looks great
     
  14. T.Jeff Veal

    T.Jeff Veal

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    We smoked 6 lbs of wings and had the pastor and his MIL over for supper. 0524201732a.jpg 0524201841.jpg Turned out quite tasty.
     
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  15. Smokinpiney

    Smokinpiney

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  16. T.Jeff Veal

    T.Jeff Veal

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    I know, had to cook about 1 1/2 hrs. All the whole chickens look like they are kin to Dolly Parton...:eek::eek:
     
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  17. Smokinpiney

    Smokinpiney

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  18. cnice_37

    cnice_37

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    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
     
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  19. gbreda

    gbreda

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    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
     
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  20. Warner

    Warner

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    7D297952-72D2-40DA-81C7-724CF5251C49.jpeg Got a hunk of bone in pork belly going on shortly.
     
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