Hooray! Hooray! The first of May!

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Outdoor cooking starts today!

Jaq (Jaq), Sunday, 1 May 2005 18:10 (thirteen years ago) Permalink

That is, if we get last year's grease scrubbed off the grill and locate the utensils....

Jaq (Jaq), Sunday, 1 May 2005 18:11 (thirteen years ago) Permalink

Grilled portobellos, grilled asparagus, grilled shiitakes and white mushrooms with rosemary and onion finished with a splash of balsamic, grilled Aidells chicken & apple sausages. And potato salad, not grilled. I'm stuffed.

Curious George (Bat Chain Puller) (Rock Hardy), Sunday, 1 May 2005 23:54 (thirteen years ago) Permalink

hurrah! We actually managed to cook two lamb chump chops on the gas barbie on saturday, while curing our brinkman smoker at the same time. It took me ages to clean the gas grill though, I don't think we can have cleaned it after the last time we used it, as it was all mouldy and disgusting.

Weather permitting (or maybe even if it rains) we're going to be trying out smoking brisket on saturday. I can't wait!

Vicky (Vicky), Monday, 2 May 2005 11:28 (thirteen years ago) Permalink

At some point this summer I'm getting my arse to a remote stretch of coast where there's no-one to see me scrumping really fresh shellfish, which will, of course, be cooked on the beach.

Matt (Matt), Wednesday, 4 May 2005 17:20 (thirteen years ago) Permalink

I have a large piece of brisket in the smoker now, unfortunately covered by my fishing umbrella as it keeps raining, but the temperature seems to be pretty stable. Last night I rubbed it in a bbq rub we picked up in dallas and I'm mopping it every half hour with a sauce of beer (some scottish ale and some san miguel, chillis, onion, pepper, garlic and some more of the rub) it smells bloody gorgeous so far.

I'm sticking some ribs in there too soon

Porkpie (porkpie), Saturday, 7 May 2005 13:30 (thirteen years ago) Permalink

That brisket sounds amazing. Sounds like your entire neighborhood should be salivating!

We finally got the gas grill scrubbed up yesterday late and grilled some fresh kielbasa today for lunch. The plan is to grill the asparagus we got at the farmer's market this morning for brunch tomorrow (I'm also going to try for a hollandaise, along with waffles, berry compote, and chiccarones. Probably some bacon too.)

Jaq (Jaq), Saturday, 7 May 2005 19:54 (thirteen years ago) Permalink

it was good, but not fal apart enough for my liking, next time I do it for 8 hours , not 6. The ribs that I did alongside it were great though, especially the ones that were lower in the bbq, next time the brisket gets done down there. Pictures to follow, I got a lovely smoke ring

Porkpie (porkpie), Saturday, 7 May 2005 23:50 (thirteen years ago) Permalink

ok, so pictures:
http://photos10.flickr.com/12896705_9e9019fdf8.jpg

that's the brisket cut, nicely across the grain, managed to get a good smoke ring too, the meat wasn't fall apart tenderthough, maybe cos it only got about 6 hours, possibly because it wasn't a very fatty cut.

http://photos11.flickr.com/12896707_1adcba9af6.jpg

How it looked on the plate, made the beans too, despite being soaked overnight and cooked for 4 hours, they were still a little hard, tasty though.

http://photos10.flickr.com/12896706_2152f85d7e.jpg

this is what it was cooked on

Porkpie (porkpie), Sunday, 8 May 2005 09:30 (thirteen years ago) Permalink

three weeks pass...
I've been eyeing the electic smokers at our Ranch & Home store. Do you have any recommendations?

Jaq (Jaq), Monday, 30 May 2005 23:59 (thirteen years ago) Permalink

Another fantastically successful barbecue on Friday evening. You really can't beat it!

PinXorchiXoR (Pinkpanther), Tuesday, 31 May 2005 09:59 (thirteen years ago) Permalink

lots of grilling articles in this issue of new york:
http://nymetro.com/nymag/toc/20050530/index.html

teeny (teeny), Tuesday, 31 May 2005 17:24 (thirteen years ago) Permalink

I'm pretty new to the whole bbq game myself (apart from grilling of course) but Brinkmann seem a reliable name (that's what mine is, but labelled up by bass pro shops), I have read articles saying that electric smokers don't give quite the same taste, but what they lack in charcoal they'll more than make up for with ease of control and temperature regulation.

We did a pork shoulder this weekend - 3 hours on the smoker and an hour wrapped in foil in the oven, very tender but not quite pull-apart tender - I need to make a few tweaks to our kit (drill holes in the fire tray for extra ventilation) so I can get a higher temperature. Tasted great though - pics to follow

Porkpie (porkpie), Tuesday, 31 May 2005 18:05 (thirteen years ago) Permalink

Legends of Texas Barbecue cook book by Robb Walsh has become our bible, closely followed by any of Steven Raichlen's barbecue/grill books.

Vicky (Vicky), Tuesday, 31 May 2005 19:49 (thirteen years ago) Permalink

Aw man I wish I didnt live in an apartment sometimes! I mean I have a balcony, but I'm sure my immediate neigbours wont want hibachi smoke or whatever flooding all over their drying clothes ;P

Besides, its now winter here. Poo :(

Trayce (trayce), Wednesday, 1 June 2005 09:03 (thirteen years ago) Permalink

Gives a whole new meaning to Wendy O Williams' admonition "Show me your meat"!

Orbit (Orbit), Friday, 3 June 2005 03:00 (thirteen years ago) Permalink

ten months pass...
Who needs to wait until May to grill? REVIVE!

It's time to whip out the Weber and get my smoke on. I'm going to start with some Vaguely Vietnamese Baby Backs -- I don't have a bucher in Switzerland yet, but I do at the place in Austria, and he's always psyched to learn new (to him) cuts.

Also Porkpie, some advice a year later -- you don't want to smoke hotter -- your briskit would have been better if you'd left it in another hour or so. Briskit is a lean cut, and an absolute bastard to get right.

Colin Meeder (Mert), Wednesday, 5 April 2006 16:57 (twelve years ago) Permalink

We keep postponing, because it keeps raining! This year I'm going to try turning the grill into a hot smoker. Either that or finally splurge on that cold/hot electric smoker I've been lusting after. I'm trying to rationalize the electric one by offering to smoke the salmon catch for Columbia river fishermen, though I should probably practice before potentially ruining some poor guy's hard-earned catch.

Jaq (Jaq), Wednesday, 5 April 2006 17:05 (twelve years ago) Permalink

If you're splurging, get a horizontal barrel smoker/barbeque pit. I'm still happy with the big Weber, but as word of my BBQ skillz gets out, I'm starting to think of making/having one of these made -- the ones I've seen for sale in Europe are way overpriced and not well made.

Actually, speaking of Europe, does anyone know a website where various (American) cuts of meat are pictured and explained? What Austrians call "spare ribs", for example, are mini riblets, and I fear explaining briskit without pictures.

Colin Meeder (Mert), Thursday, 6 April 2006 07:25 (twelve years ago) Permalink

try the alton Brown website - I'm sure he has a diagram

Porkpie (porkpie), Thursday, 6 April 2006 09:39 (twelve years ago) Permalink

Nope, just ads for himself and his knives.

Colin Meeder (Mert), Thursday, 6 April 2006 12:26 (twelve years ago) Permalink

Here's one for Pork: http://www.askthemeatman.com/hog_cuts_interactive_chart.htm

Here's one for Beef hindquarter cuts: http://www.askthemeatman.com/hind_qt_cuts.htm

And for Beef forequarter cuts: http://www.askthemeatman.com/front_qt_cuts.htm

Jaq (Jaq), Thursday, 6 April 2006 13:29 (twelve years ago) Permalink

YES! Thanks!

Colin Meeder (Mert), Thursday, 6 April 2006 13:50 (twelve years ago) Permalink

one month passes...
anyone have any tips on how to get woodchips to smoke while using a propane grill? I've tried the weber-reccommended method of soaking mesquite chips and then wrapping them in tinfoil with some puncture holes to release the smoke, but they barely make any smoke... should i ignore the protocol and skip the soaking?

also, anybody have any good veggie ideas for the grill? my standbys are corn still the husk, soaked for an hour or so in cold water, and asparagus or eggplant marinated in a little oil and garlic + kosher salt... nice and easy but getting a little dull.

Fritz Wollner (Fritz), Sunday, 4 June 2006 16:37 (twelve years ago) Permalink

When I had a gas grill, I cooked on the left half, and put a pan with soaked chips on the lowest shelf on the right half. Experiment with flame settings and how long they have to be on the grill before they start smoking...

If you like mushrooms, grilled portobello caps with a brush of olive oil + salt & pepper are great.

The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Sunday, 4 June 2006 17:03 (twelve years ago) Permalink

What I'm trying is a small cast iron pan (like, a little bigger than an ashtray). In theory, it will sit on the grate, on the hotter side of the grill, filled with damp mesquite or apple or something sawdust, smoking away - while on the cooler side of the grill the meat will sit.

I think beets, rutabagas, and parsnips would grill up nicely, though they would take longer than asparagus.

Jaq (Jaq), Monday, 5 June 2006 02:39 (twelve years ago) Permalink

Soaked wood smokes more, so don't skip the soaking. You could skip the tin foil pouch and just put the soaked wood chips straight on the burner -- the foil pouch is more for the sake of neatness than anything else. It's also possible that the cooking temperature you want to use is too low to get smoke happening -- in that case, preheat it as hot as it will go, get the pouch smoking, and then lower to your desired cooking temperature.

Green beans work nicely -- you need to build little rafts with bamboo skewers to keep 'em from falling in, but the results are good. Peppers are a standby at our house -- get them nice and burned on each side, skin them, make a yummy salad. Tomatoes are nice as well -- slice them in half, put the cut side on the grill first, then flip them and season the open side with oil and garlic (and parmesan, maybe).

I did my first beer-can chicken of the year on Saturday -- it's the closest thing to fool-proof that I know in grilling. Rub bird, shove half-filled beercan up bird, place in smokey barbeque for an hour and a half. Gorgeous. We've got a good supply of plum wood, which is nice -- heavier smoke flavor than most fruit trees, but lighter than hickory.

Colin Meeder (Mert), Thursday, 8 June 2006 12:45 (twelve years ago) Permalink

When Katrina blew down our hickory tree, I called a dozen different barbecue places asking them if they wanted the wood -- nobody was interested. It wound up as landfill for some property being developed. :-((((

The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Thursday, 8 June 2006 12:56 (twelve years ago) Permalink

Did you keep a branch or two for yourself? We can get lots of fruit wood (apple, cherry, etc) up here and I used to snag mesquite when I was living in AZ.

Jaq (Jaq), Thursday, 8 June 2006 14:16 (twelve years ago) Permalink

We kept two 18" slabs from down near ground level. Diameter, probably 3' or so. (They're too big for me to pick up by myself.) Judy had some vague notions about using them in a craft or landscape project, but I may appropriate them for the grill.

The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Thursday, 8 June 2006 14:43 (twelve years ago) Permalink

That was a big ole tree then! And years worth of smoke from that much wood!

Jaq (Jaq), Thursday, 8 June 2006 17:13 (twelve years ago) Permalink

Yeah, the more I think about it, I'll bogart at least one of those logs. I need to borrow my dad's maul and wedges.

The Jazz Guide to Penguins on Compact Disc (Rock Hardy), Thursday, 8 June 2006 17:29 (twelve years ago) Permalink

Heh - just start surreptitiously grinding down the perimeter - 1 grill's worth at a time... :)

Jaq (Jaq), Thursday, 8 June 2006 18:14 (twelve years ago) Permalink

I'm trying my Rube Goldberg gas grill smoker conversion today and it appears to be working superbly. One 6" square cast iron pan, filled initially with dry hickory shavings, set on the hot side of the grill (which has 2 independent burners) while the meat (pork country ribs) is on the rack above the cool side of the grill. I've got a foil pan on the grill under the meat, so the fat doesn't drip down where it shouldn't.

I started the hot side of the grill on high for about 10 minutes, with the smoker pan on it, until things started smelling of smoking hickory goodness. Then, I turned the heat down and put the meat and drip pan in place, and used a wad of foil to block the hot-side lid vent. After 20 minutes, I added some damp shavings to the smoker pan, just to keep things going. I figure I'll check every 20-30 minutes for a few hours. It's smelling pretty amazing at the moment.

Jaq (Jaq), Friday, 16 June 2006 21:04 (twelve years ago) Permalink

The Grill Experiment:

http://static.flickr.com/59/170936092_b96f2857a8.jpg

Jaq (Jaq), Tuesday, 20 June 2006 01:42 (twelve years ago) Permalink

Looks good. How'd it taste?

Colin Meeder (Mert), Tuesday, 20 June 2006 06:14 (twelve years ago) Permalink

did it work? Looks great.

Fritz Wollner (Fritz), Tuesday, 20 June 2006 11:40 (twelve years ago) Permalink

It worked great. The flavor was amazing and the meat was that perfect combination of tender/crispy. Here's some on the plate:

http://static.flickr.com/63/170936098_f8a3e884d8.jpg

Jaq (Jaq), Tuesday, 20 June 2006 13:24 (twelve years ago) Permalink

Today I commenced smoking 2 8lb. briskets-- while also making ~ 6 lbs. of beef jerky -- brisket 2 each on electric smoker 10 hours-- followed by 2- 21/2 hrs tented in oven with 2 cups water and sauce-- fall apart
Jerky-- bottem round roast~ 6-8 lbs--sliced 1/4 " thick slices - then cross cut into 1"1/2 strips --soak in teryaki overnight -- or use salt & pepper rub( KC Masterpiece BBQ rub is a good start) Put on Brinkman horizontal--(wood fired) use water pan near firebox--~ 4-5 hrs--Am eventually making 6 briskets -- 4 racks ribs and 8 lbs jerky for the 4th--Ribs and brisket over 2 days --vacumed seal for 2 days and finished of in oven YEE-HA
TEX

stephen rall, Friday, 30 June 2006 02:02 (twelve years ago) Permalink

Where exactly are you? Because we are all heading over.

Jaq (Jaq), Friday, 30 June 2006 03:25 (twelve years ago) Permalink

five years pass...

I never wait 'til May anyway, but did less winter bbqing this year than usual (nothing after Christmas, when I did my smoked bacon and egg bagel sammiches) because of health and master's thesis issues. But beautiful weather today, and it was time, so: had a bunch of char (freshwater fish similar to trout but a little finer in flavor and bigger as well) and stuffed them with chopped up bacon that I had fried with the Scarborough Fair herbs (in a 3-3-1-1 ratio), some Old Bay and butter; coated them with the herby butter and bacon grease mixture, and smoked them with a mixture of oak and plum wood at 250F for a little over a half hour (basting with the herb buttergrease once at the halfway point). Oh man. Ohmanohmanohman. Will do this again, especially as I erred on the side of caution and took the fish off maybe 5 minutes too early (better than 5 minutes too late!)

Three Word Username, Sunday, 25 March 2012 19:17 (six years ago) Permalink


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