Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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I cook with a kamado, and I've learned to not do x.y,z at whatever time, but to go by feel and by the temp. So I spray when it looks dry, I wrap (with pink butchers paper) when it stalls. I've never cooked anything disastrous. I have also found that getting quality meat makes a significant difference
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Thinking about it the hard bit of bbq has nothing to do with meat/seasoning/cooking, it's building/maintaining a fire that gives a consistent(ish) temp and clean smoke
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@Jett129 oh man, that sounds like an invite I'll have to take up - thank you. If I do it I'll try and make it work to stick a roll of pink butcher paper in the suitcase, but as you know space and weight limits for suitcases is tricky in our game
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Texas as a starting point for me, but I quite often get experimental
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I like a mop (spray) mixture of apple cider vinegar and root beer. It's the ONLY place soda has entered my life in like the last 20 years or so…
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The spray don't spray is more a mental exercise in my opinion. Try doing one cut with spray and one cut without and see if it makes a difference on the same cook. The most important thing is the meat. If it has a lot of fat, it will stay moist.
Adding a bowl of water can help during long cooks because kettle bbq's tend to lose more air moisture because they have a higher airflow, on kamado's however I don't never bother.
When I give a basics course, I always say; keep it simple, stupid. Don't overdo because in the end, if it doesn't turn out the way you want it, you have no idea what you did wrong.
Learn to control you bbq temp, learn to season, and learn to let go and stop obsessing :).
If it turns out to dry, add water to the bbq. If it’s still dry, try wrapping. If its still try, maybe spray a little but I would never recommend it. Each time you open the lid to spray, you let all the moist air out and that has to build back up, using the same liquid you just added to the mix.
now about steak:
My perfect steak is a reverse sear. Seasoning is only fine kitchen salt to start, this helps create a bark. I start at 95 or so and let the steak sit indirect until I get the internal temp I want. It depends greatly on the type and cut of meat. usually, the more fat, the higher but I never go beyond 52°C :). Then I let it rest a long time (20min or more) in a thermal container, I don't ever do aluminum foil because it destroys the bark.
In the end I sear either over direct flame or in a skillet. I've used butter, oil, mayonnaise… the thing that works best is Wagyu beef fat
Also, people that inject steak with brine or applejuice or whatever, should be shot!
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now about steak:
My perfect steak is a reverse sear. Seasoning is only fine kitchen salt to start, this helps create a bark. I start at 95 or so and let the steak sit indirect until I get the internal temp I want. It depends greatly on the type and cut of meat. usually, the more fat, the higher but I never go beyond 52°C :). Then I let it rest a long time (20min or more) in a thermal container, I don't ever do aluminum foil because it destroys the bark.
In the end I sear either over direct flame or in a skillet. I've used butter, oil, mayonnaise… the thing that works best is Wagyu beef fat
Also, people that inject steak with brine or applejuice or whatever, should be shot!
@scarfmace I cook steak using exactly the same method
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Gorgeous, @seawolf Looks absolutely perfect. Great bark, smoke ring, and the meat looks moist. What did you do?
Thanks!
What he said,absolutely BBQ Porn. Info please. I’ve been spraying a 50/50 mixture of apple juice and water on long cooks,like brisket or pork butt.
Thank you so much!
I used the method from the Frankln's BBQ book https://amzn.to/3cMqRfh which is a hot sauce slather, salt and pepper, and during the last few hours, a spritz of apple cider vinegar that I diluted by half with water. Cooked low and slow at about 235 for 8 hours over a mix of lump charcoal and oak chunks.
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Thinking about it the hard bit of bbq has nothing to do with meat/seasoning/cooking, it's building/maintaining a fire that gives a consistent(ish) temp and clean smoke
This.
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Thanks @seawolf As a Mid-Southerner my focus with smoking has always been on pork (and to a lesser extent chicken, especially jerk over allspice wood, leaves, and berries), but I am eager to get into smoking beef.
I like the hot sauce slather and the idea of spritzing without any sugar involved.
A story about Aaron Franklin: some pitmaster friends of mine opened up a restaurant in Vancouver, WA (Portland suburb across the border) called The Smokin' Oak. They do Texas-style barbecue based on my friend Bryan's family recipes and have a craft cocktail program as well. In doing their research for the restaurant, they toured all the famous central TX pits. When they did Franklin, Aaron was on his way out but he greeted them warmly and told the pitmaster to tell them everything they needed to know. They incorporated some of Franklin's ideas into their smoker design, then added some additional hooks for smoking sausage links and shared that enhancement back with Aaron.
Then, some months later, they randomly ran into him at the airport and caught up with each other (maybe ATX, not sure).
I like how collegial Aaron was in helping them out. One day I would love to try his brisket but I'm not big on lines especially when there's not going to be a wait at numerous really good places within an hour of Austin (like Kreuz Market, where I went last time I was in the region).
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Little rack of ribs for dinner
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Red Snapper. Olive oil, salt, pepper and lemon. Corn was soaked in water for a few hours before going on the grill.
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I had some friend comming over last weekend and made a typical Turkish Chicken Durum on a spit.
5kg of chicken thighs slowly rotating, never had a more crisp bark and soft centre then this. I wish I took some pictures when it was done but as usual, I'm too bussy with cooking
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When they did Franklin, Aaron was on his way out but he greeted them warmly and told the pitmaster to tell them everything they needed to know.
I've heard nothing but good things about him. Why not share the knowledge? He's very well established now, and nothing will change that by sharing what he knows.
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Baby backs with a homemade barbecue sauce and Rendezvous rub. And some lettuces from the garden with a tomato water and garden spring onion vinaigrette, potato wedges, grilled corn, grilled pineapple.
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Thank you! It was great. Kamados take a lot of the challenge out of it. Just dial in the temp and use a timer. This was 3-2-1 (really 3-2-0.5-0.5 because I don't sauce until the final half hour) over Jealous Devil coal, pecan, apple, and cherry. Then I opened up the intake and daisy wheel to grill the corn and pineapple. I was impressed with how quickly the cooker went from low and slow to rippin' hot with only those adjustments.
As I move into brisket and double cook times, I'll be adding a Smobot, which is a robotically controlled kamado daisy wheel with meat and atmospheric temperature probes. You set target temperatures for meat and air and let her rip. I feel like this is the purest way to "cheat" on temperature management on kamados. Adding a fan as a cheat to such an efficient cooker, when all you need is for the daisy chain to continuously micro-adjust, is like tits on a bishop to me. And if you can't plug in whatever module you're using, a Smobot uses far less energy so should be fine with a USB battery.
