Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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Doing a decent size cook for my parent's Anniversary Party tomorrow, so a good excuse to use the big boy.
Fresh on, earlier this afternoon:
The last check, about 7 hours in:
Cooker just cruising along:
Ribs and turkey will probably go on later tonight, so it's gonna be a long one. But I love it, so no complaints.
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Are you sure the barbie is big enough @Brodie
You could dispose of a body in that fucker!
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@Bridger Haha...indeed, it's a big one. It's got some serious capacity. I've thrown a lot at her, but haven't really come close to maxing her out yet.
I miiiiiight be able to squeeze a whole hog on there (a very small one), and I'd love to try it...but haven't got around to it yet. Someday.
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@Brodie, are we still talking about your barbie?
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@Brodie In 2011, we had a pot-luck at my house, and I provided the BBQ. This was a 75 pound hog on my Lang 48. By the time it was done, night had fallen, and I brought a lamp down from the house so I could see what I was serving to our guests. It was the best party we ever had and I remember having such a great time. We only got through about half of the hog, but that meant lots of leftovers for me.
I don't know how big your smoker is, but I wanted to share this with you to give you an idea of size and scale of a 48" long smoker with a 75 poung hog inside. Based on the pictures you shared, I can't see you having any issue getting a hog in there.
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@seawolf That is awesome! Sounds like so much fun...I really hope to do that some time. Although, I'm not sure I have enough friends to even make a dent in a whole hog : )
My Shirley is 50" x 24", so sounds like it wouldn't be a problem. Now my wheels are spinning.
Thanks for sharing!
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I am pretty new to grilling. My wife got me this kettle charcoal grill for my birthday today! So we’re cooking up some local Texas pasture raised NY Strips. My coworker turned me on to a local meat market that has a great selection and good prices.
Kyle, TX
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@Danimal506 there’s so much you can do with a kettle grill.
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@seawolf Yea I figured it’s a good place to start
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@Danimal506 congrats and welcome to the world of charcoal! If you need some help, here's a link to a YouTube video that helped me understand how to get my grill going. It's a lot of fun once you get the hang of it. Patience when getting your coals started is key!
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@catdad1 Thank you, I will check this out
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I used some basic kingsford charcoal and then added some hickory wood chips. And used this seasoning which I’ve never tried. Took me a couple try’s with the chimney to get a good high temperature. But overall, I think it came out pretty good! I give major credit to the quality of meat from Bon Ton Meat Market.
I’ll work on grill marks another day.Featured are my 741-IND denim double front shorts.
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Looks great.
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Looks good! As far as grill marks go, they look good but what’s even better IMO is a solid crust on the meat. For that it’s best to use an extremely hot surface like cast iron at 700 degrees Fahrenheit or close, because you want maximum contact since it’s the most efficient conductor of heat—after all that’s why grill marks are where the contact with the grill is. If you use a skillet you can baste with butter, rosemary, and garlic to get a very flavorful crust. You need grill gloves so you can tilt the super hot pan to collect the melted butter to spoon over the meat.
Here is a filet from last week I butter basted after bringing up to 110 degrees Fahrenheit internal temperature on low heat, like 220 degrees Fahrenheit, then rested under an aluminum foil tent for 10 minutes while heating a pan as described about and butter basting. This is known as a reverse sear method. Best for thicker steaks. For thinner, skip the low temp period and directly sear and baste as above will get you the same crust with whatever internal temperature you achieve. I did this on a grill—nothing wrong with using a cast iron skillet on there.
I don’t have an interior picture but it was medium rare with very little temperature gradient (meaning like gray overcooked meat near the surface). It was crust to pink, which for me is ideal.
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@mclaincausey it’s all about the crust. And don’t be shy with the kosher salt! I don’t use a skillet when I’m using the grill, but I’m able to achieve a really nice crust on my kamado with little effort.
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Yeah you definitely don’t have to use a skillet or a griddle to get a crust, but it conducts heat better than air and I’ve personally found better, more consistent results and less work using surfaces than air to sear. And the physics certainly makes sense.
To get similar results in terms of minimal temperature gradient and not overcooking the meat while having uninterrupted crust on the surface with a grill, I’ve found I have to move the meat constantly so that the grill grate itself can do contact searing uninterrupted across the surface. At that point I realized I was just compensating for the comparatively weak thermal conductivity of air versus the grates, so why not just make it easy and use a surface?
Same reason I prefer griddled to grilled burgers! Well that and it’s hard to smash ground beef on a grate.
What I love about seasoned cast iron in particular is that it has a very smooth surface (again, maximizing the transfer of heat to the surface of the meat is my goal) and it is hydrophobic / nonstick. So my steak will go on there having been dry brined a couple of days with nothing on it but salt. If I’m doing reverse sear, after the rest the surface gets patted down. Very dry meat surface hits a very hot polymerized surface. You can leave each side completely undisturbed for a bit while the initial crust is formed, then optionally add fat and baste.
That said, I still love certain meats like pork and chicken with grill marks and do the quarter turn thing on those. Most steaks (pretty much anything but flank and skirt) are not among those meats for me anymore because I want every square millimeter to have a tasty crust and feel I’ve found an easy and reliable way to get that results I want: medium rare everywhere but the crust.
Think it, be it.
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@mclaincausey you’re 100% right about all of that, and physics certainly backs up your opinions. I just can’t be arsed to deal with a pan on the grill when I’m already running around dealing with the rest of the meal. I would prefer to use a cast iron pan on the stove for steaks, but we don’t have good ventilation in our kitchen, so cooking outside is the best option. It feels like an extra added step to haul a pan outside, but maybe I should just suck it up because it’s a far superior cooking method.
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