Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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These are well on their way to becoming Beef Rib/Poor Man’s Burnt Ends. When they reach an internal temp of about 190,take off let rest,then cut meat from bones,cut that meat into cubes,put into a pan with butter,honey,BBQ sauce and brown sugar. Mix up then put back on the smoker for 1 hour. Stay tuned.
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My propane grill died and the cost for parts was almost as much as a new grill. I had already fixed it last year. So I grabbed a Weber kettle and some accessories.
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Pulled pork, homemade fixins: mustard and ketchup based sauces, baked beans, slaw, German potato salad.
The butt fell apart coming off the cooker.
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For those of you who like to make yakitori, what is your grill of choice? I've heard good things about this one: https://www.korin.com/KON-109-35-46
Any strong opinions on the matter?
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Mine is effectively this one (though, I got mine in Japan).
Cant fault it:
https://binchogrill.com/products/yakitori-kushiyaki-charcoal-griller-gr610s
Can be seen in this pic….
https://www.ironheart.co.uk/forum/index.php?topic=12720.msg615328#msg615328
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@Giles Ah, my friend has that exact grill! He loves it.
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Brussels in the cast iron. Chicken 1/4’s over the fire.
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More of the same. Butt and fixins. This time, I did an overnight cook well into the afternoon and didn’t open the cooker once the whole time. No spritz, no water pan, just low at 225F and slow and trusting the kamado to retain moisture. Absolutely the way forward. I’ve gotten great results with other approaches, but why bother when this is maybe a little better and nothing to do but sleep, watch F1, and drink beer until the meat reaches temp?
Made slaw, collards, and beans. I normally would make both ketchup and mustard sauces, but just did mustard this time, following a recipe to a T which I don’t normally do. But it’s that good: https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipe/
Here it is on its way to 203F
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Looks incredible @mclaincausey! How was the Remus?
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Thanks @Clint_D !
I really enjoyed it. A guest gifted it. I’d never heard of it. Lots of the expected vanilla on the nose, but my first sip recalled a Speyside single malt and then the bourbon characteristics settled in.
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I think kamados (like the Big Green Egg) are the best if you don't mind the hassle of charcoal and the associated preparation and being patient enough / having the time to get the temp dialed in (sometimes you just want to use a gas grill to sear off something quickly). I think the best kamado, though, is the Primo Oval, because instead of being circular like traditional kamados, the Oval gives you several advantages while retaining what makes kamados so great. First, you can fit more ribs and other long items like salmon filets on there without needing a rib rack or to upsize your cooker; in general, there's more capacity because of a more efficient layout. Second, and most importantly, you can configure multiple temperature zones zones. So, I can be slow-roasting something in one area and searing something in another. This is not possible in a traditional kamado. Beyond that, the way that Primo designed the grill grates (reversible–can have your meat close to the fire or farther from the fire depending on how they are flipped) and associated accessories (like heat deflectors that can be applied to either or both sides of the grills, a firebox divider to keep the heat on one side, etc) afford you a ton of different configurations to do all kinds of different things concurrently on the cooker rather than tasking it with one thing at a time. They do make a gas version as well. I have the Large charcoal and it is the best cooker I have ever used. The XL would give you the capacity for a very large party.
The biggest disadvantage is that they are not cheap, and you need a few accessories to get the most out of it: deflector plate racks and deflector plates (these allow you to isolate the heat from the meat to do low and slow), a firebox divider can be helpful if you want to keep the heat on one side (I have not actually used mine yet, but it does help with zone cooking). Finally, extender grates both boost your grill capacity and afford you more temperature zones. There are also other things I don't have like griddles and I think now a rotisserie.
I think it's the best cooker on the planet because of its extreme flexibility.
Finally, the Smobot is recommended (for ANY kamado-style cooker) if you are doing things like shoulders or briskets that go overnight. This brilliant device replaces your daisy wheel with an actuated daisy wheel. It has a pit and two meat temperature probes, so you basically set it and forget it. There is an app for your phone and a website you can use to monitor the cook. It will alert you when the pit reaches your desired temperature (or strays from it by a configured number of degrees) and when each of the probed meats reaches a desired temperature. It takes advantage of what makes kamados great: their extreme efficiency and ability to maintain steady temperatures for long periods. Placing a fan on a kamado as all other temperature management systems do to me is sacrilege. And it is not as practical, because it is harder to run something like that that runs continuously off a USB battery if there is not an outlet handy. Smobot just makes little micro-adjustments to the daisy wheel the same way you learn to do manually with a kamado to maintain temp, and can keep temperatures for literal days depending on the size kamado you have.
They're built like brick shithouses and such a simple design it will outlast us all.
Finally, if it matters, they are made in America.
It only took me a year but I pulled the trigger today on the Primo 200 Junior based on your recommendation. Bought the dealer's floor model and cypress cart and saved a few hundred. Got the deflector plates and holder things. That's it on accessories so far but I'm sure come spring I'll be ready to start doing all sorts of things with it. I went in thinking I was going to buy the Large but the Junior is not tiny at all will still fit a small Turkey.
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To celebrate out last motorbike trip only meaty stuff was gonna do. So on Sunday we put a lamb (minus hind legs) a-la-cruz (literally, crucified…) which takes about 6 hours to cook to perfection.
And last night we wrapped up with a traditional barbecue along with some corn chips, bread and pickled onions.
The journey is the objective.
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My jaw has dropped. That's amazing.
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@motojobobo Outerworldly. This is perfection!
