2023 Grilling Season Thread

[bird_dog0347]

I also like to make "Bacon Bombs", a couple of examples below including essentially a Cuban Sandwich with no bread but a bacon weave instead.

 

[bird_dog0347]

I also like to dry age my own steaks and even made my own Pastrami from scratch.

 

[Morgan]

I just decommissioned my 11 year old Kamado Joe this spring. I used the simple metal frame that came with it for the entire time. If I were to do more of a built-in, I'd make sure I had room for all the heat deflectors, pizza stones, torch gloves, and all the different height racks/grates you end up with. You'll accumulate all kinds of gadgets and doo-dads. I used the storage under my Weber gas grill to store all that. This stuff will be sooty or greasy. So it needs to be a surface that you don't mind patina on or is easily cleaned (stainless steel).

I'd also want a surface that I can set down a hot grate. For example, searing a steak, then finishing it at a lower temp. I'd pull the lower grate out, with steak on, then fumble around adding a higher grate. It wasn't always graceful. Having a surface that could take the weight and heat would be useful. You could also use this to set the electric lighter on when you're done with it. I most commonly used my Weber grill to hold hot things. This worked. As long as I wasn't cooking something else on the Weber. Then, again, it was a bit of fumbling around with hot shit. Not ideal and I certainly took some battle damage.

Lastly, a cordless leaf blower really accelerates your start up times. And makes for a cool fire tornado once you close the top. lol. For start up, I'd get the coals lit using an electric lighter (most consistent and reliable method I used), then pull lighter out, and with top of grill still open, put the leaf blower pointed at the bottom vent. You can't go gonzo here because you'll blow hot cinders everywhere (ask me how I know). But once you get a good flame going (most of charcoal white) and close the top, let that blower rip. Very fast heat up. I'd do this in the winter most often to get the grill heated quicker. Yes, kind of abusive and probably why my junk only lasted 11 years. But fun to do.

I use a blow dryer- drives quick a start-up but with less excitement.

Be careful when you open the lid (or even the lower vent) if both vents have been closed, especially with hot coals. The resulting backdraft/ flare up can be invigorating.

 

[03cobra#694]

That’s awesome hahah! I used to work at publix as an assistant produce manager. I left, I just went back actually. Gonna move on up again.

What store and dept? I'm going to come in and hassle you.

 

[BOOGIE MAN]

I also like to dry age my own steaks and even made my own Pastrami from scratch.

You use umai bags or have a dry fridge?

 

[Corbic]

I gonna have me a smoker one of these days dammit!!!

We cousin and i did a whole hog on our trailer smoker for a wedding saturday...turned out awesome. We have been doin it for prolly 30years in the summer for people

This was a 125lb hog ,(dressed) after about 3hrs at 300f...apple woof and hickory wood with natural charcoal. We started at 6am for a 5pm service (175-180 internal temp after about 8hrs)...let her rest for an hr and cut her up...mmm good

Funny story a lot the party was black and from philly...two young lads walked up and asked for cracklin and the jowls...i was like yeah man we usually hide the cheek meat and inner loin for ourselves lol...i gave him some and they about shit...the one goes ( those white country boys arent ****in pig rookies) lol as they walked away...they came back 3 more times lol

Surprised no one asked if that was a dog.lol

 

[bird_dog0347]

You use umai bags or have a dry fridge?

I use the Umai bags, but keep it in my garage fridge, haven't done one in a while so I need to get another subprimal to throw in there.

 

[junkyard08]

Master built 800 gravity fed stick burner and a homemade cold smoker for colder months. Got the smoker pre tranny fluid.

Sent from my SM-S918U1 using Tapatalk

How do you like the gravity fed? I've been contemplating adding one to the arsenal

 

[LS WUT]

What store and dept? I'm going to come in and hassle you.

Produce again, and longboat key.

 

[Socal Mach]

How do you like the gravity fed? I've been contemplating adding one to the arsenal

Overall I like it. The searing is different than over a direct fire so it takes a little getting used to. There are little hot spots so you have to learn where they are. Re-lighting is sometimes a pain in the ass so I try to only put what fuel in that I need at the time.

It holds Temps pretty close. I like not having to go out every 20 minutes on long cooks. Reverse searing on it is really nice (150-700) temp range. I can put 4 smaller butts on an 800. It's a jack of all trades just not a master. I'd but it again.

 

[BOOGIE MAN]

I use the Umai bags, but keep it in my garage fridge, haven't done one in a while so I need to get another subprimal to throw in there.

I used those for the first dryaged I ever did

One bag for a full ribeye loin 45 days

Cut it in half and then aged the other half for another 45 days

Those umai bags work great but I am considering buying one of those mini fridges that circulates the air to dry age the meat. I'll edit this post with a link soon

 

[rotor_powerd]

Knocked out a brisket on my offset the other day for a pool party. Not my best but not my worst. It all got eaten so I guess people liked it

 

[03cobra#694]

Knocked out a brisket on my offset the other day for a pool party. Not my best but not my worst. It all got eaten so I guess people liked it

View attachment 1799050View attachment 1799051

Brisket is a art. My kid is doing his at a higher temp, less time. It was really good. I want to say, 6 hours vs the 15. He works at the FD, so the guys are always playing.

 

[rotor_powerd]

Most of the KCBS competitors are doing brisket hot and fast nowadays too. I’ve done a few that way and they come out good, just depends on timing and preference

 

[96_slow4.6]

Here’s a bit of my stuff, brisket, ribs, pork butt, chicken (breast and bone in) I’m a charcoal and wood guy, I like the challenges and connection of keeping the temp where it’s supposed to be. Not really into these “set it and forget it” pellet grill types.

 

[JPKII]

I use a blow dryer- drives quick a start-up but with less excitement.

Be careful when you open the lid (or even the lower vent) if both vents have been closed, especially with hot coals. The resulting backdraft/ flare up can be invigorating.

For sure. Good tip. Much knuckle and eyebrow hair have been lost due to this. lol. Scares the shit of me too. lol

 

[Double"O"]

I use the Umai bags, but keep it in my garage fridge, haven't done one in a while so I need to get another subprimal to throw in there.

I gotta do the same...its almost time to get some started for early fall grillin lol

 

[Double"O"]

Any good/easy Blackstone recipes?

I like this dudes channel


And true north cafe

 

[98 svt]

I like this dudes channel


And true north cafe

Thanks! I'll give them a watch

 

[03cobra#694]

Any good/easy Blackstone recipes?

I was looking at those, but the wife says I don't need one. Honestly, not sure how much I'd use it, and I'd need to start buying propane again. My oldest has one and loves it.