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Any Time is Grillin Time

Discussion in 'Food and Beverage' started by olbriar, May 28, 2012.

  1. olbriar

    olbriar  
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    Are you going to smoke your corned brisket this weekend? I bought one from the store. It will slow cook in a crock pot with some cabbage Sunday. I'm anxious to see how yours turns out and how you are cooking it.
     

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  2. Unforgiven

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    Yep, I have to get a bead on what time dinner is expected and back up ten hours from there, maybe a bit more so I can FTC it for an hour or two. It's been in brine since last weekend. I had to bust the ice on top to turn it a couple times (it's in my spare fridge in my shed due to the size of the brine tote) but the meat hasn't frozen.
     
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  3. Unforgiven

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    I got the brisket up to 160, bagged it up, another 3-4 hours until it reached 205, then I'll FTC until its time to serve.
     
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  4. olbriar

    olbriar  
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    I bet it's going to be something special. My wife has my store bought simmering in the crock. I sure would like to try smoking one. Sounds like a pretty traditional beef smoke I might be able to handle. :) Enjoy your efforts.. sounds wonderful!
     
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  5. Unforgiven

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    Yeah, nothing special. And of course, it wouldn't be smoking if I didn't get a curveball. This briskit was a little thinner, and so finished in about 7 1/2 hours instead of 8-10. Added another layer of Foil so I wouldn't get the towels filthy, double wrapped it with Towels, put it in the Cooler, and stuffed the rest of the airspace with more towels. Should keep it hot for up to 5 hours without it drying out.
     
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  6. olbriar

    olbriar  
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    Shorter than anticipated is so superior to running long. :) I'm a huge advocate to resting meat in a hot box. I don't mind at all it resting for hours. The juices relocate and the meat relaxes when resting.

    I scored the best hot box for resting meats a year or so ago. It's a dense styrofoam shipping container for insulin. My buddies wife is dependent and he graced me with one of her shipping containers. I still wrap my cook in a towel to avoid melting the container but it works great for a hot box. When I do multiple cuts and remove just one to consume, I have to remove the future meals before refrigeration. They are still way too hot to hold six to eight hours after resting in the hot box.

    Enjoy your brisket.
     
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  7. Unforgiven

    Unforgiven ...eschew obfuscation...
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    Yep, thats the FTC premise. :) And a must for smoking.
     
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  8. dontpanicbobby

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    I thought this was a grilling thread. Do you smoke before you grill?
    You know what i mean...
     
  9. olbriar

    olbriar  
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    Sometimes grilling and sometimes smoking. There are times when I like to do both to whatever I'm cooking. Cooking outside is the key. No matter what your choice of cooking. Many a fine meal can be prepared with some hot coals and a dutch oven. I've never tried a turkey fryer as such but my grandfather made an outdoor fryer for me back in the seventies. He cut both end of a five gallon metal paint bucket (yes, they were once metal) He fastened three legs to it so it stood off of the ground far enough for a propane torch to be placed in the bucket. One leg extended above the paint can which was bent into a hook over the bucket so a cast kettle could be hung from it. Add oil to the kettle and I had one heck of a fish fryer.

    That is outdoor cooking and it fits perfectly into this thread. Campfire cooking fits. You name it. If it's cooked outside, this is a great place to discuss it.
     
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  10. olbriar

    olbriar  
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    I smoked something new to me yesterday. Boneless beef short ribs the package was labeled. I smoked them low and slow with just salt and pepper and apple juice and vinegar spritz. I wrapped them when they reached 135° and took them to 195° before calling them done. They turned out great but were so tender you almost needed a spoon to eat them lol.

    Tonight I'm smoking/grilling ribeye cap steak again. It's not a cheap cut but it is to die for tasty and tender. It's become a weekend favorite.
     
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  11. dontpanicbobby

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    You pickled them?
     
  12. olbriar

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    I'm smoking a pork butt today. The last time I purchased one they were on sale buy one get one free. It was time to get the free one out of the freezer and on the smoker. It's a huge butt so I'll likely freeze half of the finished cook for pork burritos or something similar in the future.
     
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  13. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    On so last year I bought a Char-broil Kamander. It's kind of like those ceramic green egg bbq, except it's much cheaper and is not ceramic. It works great for everything but slow cooking and smoking. It's has a drip pan that you fill with liquid. Problem is that it is in the middle and you have to remove it off you each to add more fuel to the fire. Which means you have to remove the food, remove the grill, remove the pan (try not to spill the liquid if there is any), and then add the wood or charcoal, add the drip pan, add the grill, and final pot the food back on to cook. Pain in my ass!!!!!!!!

    It's great for grilling things like steak, vegetable, chicken and seafood. But things like pork butt, ribs, or even pork shoulder.

    So I've been thinking on getting a separate smoker. Costco had a nice electric one for $349. You just plug it on add your wood and smoke away. I'm still shopping around though. Hopefully I can find one that's cheaper.
     
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  14. olbriar

    olbriar  
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    I'm a huge proponent of the pellet grills. Traeger and Green Mountain make great smokers for not a huge investment. They use natural wood species pressed into pellets for fuel and electricity to feed the burn pot at whatever rate it need to maintain your desired cooking temp.
    I doubt you can find one in your target price range but if I were buying again, I'd save up the difference and enjoy the benefit. The ease of smoking meats without trying to maintain your desired cooking temp is just so easy. Even I can achieve quality cooks from one.

    I'm unfamiliar with the smoker you are interested in. I'm not at all trying to dog your choice.
    If you purchase that smoker or something similar, please share your opinion and success stories.
     
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  15. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    Yeah I also have been eyeing Treager as well. They're just so damn expensive. Maybe I will save up and wait to get one cuz they do look nice.
     
  16. olbriar

    olbriar  
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    I started with a Traeger and then Green Mountain. My Traeger now smokes goodies at my cabin. It's as old as this thread. I replaced the burn pot and the motherboard through the years but it's proved to be a great smoker. The Green Mountain is into it's second year here at the house. It is better at holding a given temp and is more conservative on pellet usage. I can't yet speak of it's longevity. And, I'm comparing a ten year old product to a two year old product. I have no idea the improvements Traeger has implemented through the years. You would absolutely love either I'm certain. Smoked meats are wonderful! The ease of smoking with a pellet grill is wonderful as well. No matter what you ultimately purchase, a grill is not a smoker.
    Good luck in landing one of your choice. And do share how much you enjoy it. :)
     
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  17. Unforgiven

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    @ocnbrze, for $350 you are real close to a good pellet grill. As the technology has matured there are many brands that are nearly as good as Traeger (some probably as good or better, but it is always hard to argue with the first, plus they just came out with a whole updated line) for much less money.

    The new Traegers do more, but at over $1500 what's the point. If it is made of good thick steel, and the auger, pellet bin, and burn box are solid you will probably do fine. I started with an electric for about 1/3 of the price you are looking at, and it was OK, but the pellet smokers are the way to go.
     
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  18. Unforgiven

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    Oh, and this isn't grilling, but cooking related. I'm making pot roast in a dutch oven, and I'm learning how much we have screwed up cooking with things like crock pots and (thread tie in coming) gas grills to make things quick and easy.

    I must have tried a dozen different methods to make pot roast that wasn't dried out and tough. Cooking it in a dutch oven it comes out perfect. Going back to cooking methods my grandparents used (dutch ovens, pressure cookers, wood fired grills, etc.) my food recipes are easier and taste way better. You just have to give it the time to cook, which is the antithesis of our society nowadays.
     
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  19. ocnbrze

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    yeah well talking about giving time to cook. We just bought a Ninja Foodi its like all in one unit. it is a pressure cooker and an air fryer. it can bake and broil things as well. Some of the features i rather do it conventionally, but the pressure cooker and air fyer functions work well. i can make a roast in under 30mins that is moist and very tender. when i make ribs, i first pressure cook it for 15min then i can either throw it on the grill and glaze it or in the oven. since we got the ninja, i have not touched our crockpot.

    i have a le creuset dutch oven that is well over 10yrs, but it just recently cracked. i want a new one, but they are soooooo damn expensive.

    of course if i get a smoker then i will most likely cook it low and slow rather then using the ninja.
     
  20. olbriar

    olbriar  
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    A dutch oven is a boy scout's best friend. :) Oh how I remember many a fine meal from one. Just drag out a few coals from the fire, sit the oven on them, a few coals on top an viola!

    Before I put a range in my cabin, a dutch oven was pressed into service often. They even make a disposable liner insert for them these days making kp a breeze. :)
    Our ancestors had a lot of things figured out that we haven't improved on.
     
  21. olbriar

    olbriar  
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    My buddy just bought one of those. I've yet to see him since the purchase. I bet he's enjoying it as well. I love pressure cooking. I've never tried air frying but I'm game. :)
     
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  22. ocnbrze

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    i was looking to get this at Costco:
    [​IMG]

    edit: uggggggg!!!!!!!!!!!!!! i don't feeling photo editing. not sure how it rotated the photo like that.

    it is a lousiana pellet smoker. it looks pretty sweet.....and not a bad price.
     
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  23. olbriar

    olbriar  
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    I was just at Costco this morning and was going to give that smoker a close look. I completely spaced it off. You could certainly smoke a lot of goodies on there at once. I wonder how consistent the temp is at the different rack levels? I would also question how efficient it is smoking that much space? It does look like a nice smoker but I'd sure want to know more about it.

    My trip to Costco finally paid off @Unforgiven. I scored two racks of prime beef short ribs today. They came wrapped two racks per package and I chose the best looking package of the three available. I know what I'll be smoking Sunday. :)
     
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  24. Unforgiven

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    It's about time. I still have a rack of four in my freezer, but I'm committed to a couple of Easter hams this weekend.
     
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  25. olbriar

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    My son has been working 7 days a week and will continue doing so for at least another month. My youngest might come for dinner but the last I heard she is doing dinner with her boyfriend's family. That leaves me and the wife to do whatever we want. :) I'll miss seeing my family but I'll enjoy my ribs. :)
     
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