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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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    And how did it turn out? Uncooked hams are rare around these parts. I never thought about smoking a smoked ham. Can't hurt.

    My pork steaks turned out great. It's a good thing since I have to eat the other steak tomorrow night. :)
     

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  2. Unforgiven

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    It was delicious, though I probably should have cooked on the regular way as a control. I could have just had a really good ham and simply didn't screw it up. :p
     
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  3. dontpanicbobby

    dontpanicbobby 100% That Guy
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    @Unforgiven
    That's cooked pork? Where's the crackling?
     
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  4. olbriar

    olbriar  
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    Now this is a cookout!

    [​IMG]

    I got to cook on a very similar grill once. It was part of a rented facility where we were having our annual awards banquet for a junior wrestling club. It grilled up 200 burgers and 200 hot dogs in short order.
     
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  5. dontpanicbobby

    dontpanicbobby 100% That Guy
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    That looks like grilling on a palace gate. How big is that and is there a woodlot behind that yard? Maximum Grill!
     
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  6. olbriar

    olbriar  
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    I have no idea the size. I grabbed the pic from the net. The one I grilled on was three feet by five feet, just taking a guess. It was built very similar with a crank wheel at one end to raise and lower the grate. I remember that it was too wide to reach across but was built to walk around. It looks like the pictured one is sitting in someone's back yard. That's a lot of grill for a back yard. There is some sort of huge fryer or boiler in the background. I just can't imagine having that setup and that much cooking going on in someone's yard. Besides the cost of all that food, where do the eaters dine? The one I cooked on was on the patio that was attached to a big banquet hall designed to accommodate large rows of dinning tables. The place was located in the country with a small lake / large pond and lots of wooded surroundings. We utilized the facility two years running and then it was sold to the girl scouts.
     
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  7. dontpanicbobby

    dontpanicbobby 100% That Guy
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    3x5 sounds about right for my Uncle's late 70's Cement Block Grill. Great food!
    So much fuel though...
     
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  8. olbriar

    olbriar  
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    True that! That much grill surface is only practical if you have the need to cook a lot of food in a short span of time. A small fire would get lost in that box.

    I once attended a cookout / party that likely had 50+ adults attending. The host was grilling K-bobs. He had prepared his bobs beforehand but he was cooking them on a standard size grill.
    We ate in waves :) By the time everyone had eaten one, a line was forming for a second bob. It was a fun night but the cook and dinner took too long. He could have put a larger grill or multiple grills to a good use. Size works both ways.
     
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  9. olbriar

    olbriar  
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    I just put some rub on a brisket point and letting it rest in the fridge over night. I'll smoke it up during the football games tomorrow. I've got all day so I plan on smoking it at 225° and wrapping it when it reaches an internal temp of 160°. My target temp for my point is 195°. I'll place it in a hot box and let it relax in it's juices for a couple of hours before carving.
     
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  10. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    i just put together a marinade for my beef short ribs. debating to either cook it late tonight or wait til morning to cook them. they are thin cut so the marinade should not take long to take.

    here is what i used: i blended in"
    1. 1x asian pear (if you can't find one, any good pear would work)
    2. soy sauce
    3. half an onion
    4.3x clove of garlic
    5. brown sugar
    6. sambal (which is a chili sauce, you can substitute any hot sauce here)
    7. juice of a lemon

    just gonna charcoal grill it, no smoke
     
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  11. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    ok who's up for some late night grilling?????????

    just lit the coals, got some friends coming over, gonna drink some beers, eat some bbq short ribs and enjoy an almost summer like night in LA!!!!!!!!!!!!!!!!
     
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  12. olbriar

    olbriar  
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    Have fun and enjoy. The only thing better than grilling something is sharing your efforts.
     
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  13. dontpanicbobby

    dontpanicbobby 100% That Guy
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    @olbriar Do you realize there is a Grilling Guide/Cookbook imbedded in this thread?
    YOU! Should write it.
    You've already coined the title so...
     
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  14. olbriar

    olbriar  
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    There really is some great information in this thread. I'm just one of the many contributors.
    I've fanned back through the pages often to see how @Unforgiven cooked this or that, to mention one great source. It's been a fun thread, especially if you have a passion for grilling, smoking, or cooking out.
     
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  15. Unforgiven

    Unforgiven ...eschew obfuscation...
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    Like all things its a give and take, and in this thread I feel I've unfairly taken more than I've given, especially going back to @olbriar chatting up the pellet grills. Thankfully that's the spirit of BBQ, pals helping pals.
     
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  16. olbriar

    olbriar  
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    I opened my mouth a few months back at my go to shop for mower parts and repair and had them put my name down if the new Green Mountain Prime smokers ever went on sale. With me being a frequent customer and they a Green Mountain dealer they called today. They went on sale today and for the next two weeks. They only had two like I wanted so I went by there on my way home from work and bought a new smoker. I bought the Green Mountain Prime Jim Bowie. It's the larger of the smokers they make and comes with WiFi. It is a bit of an upgrade from the Jim Bowie I have on the patio. It comes with a view window for pellet monitoring as well as a window in the hood. High temp is 550° instead of 500°. It has a low temp setting of 100° for keeping stuff warm or doing cold smokes. It has an external rod that allows adjustment of the heat diffuser and an external port to accept a shop vac to clean ashes from the fire pot without removing the grate, drip ramp, and heat diffuser. It comes with a storage shelf below the unit and a work table forward of the cooking surface as well as the standard side table. Bottle opener, two meat probes, adjustable grill tool rack, and other little perks that I suspect will be okay... nothing to get excited about. The forward work table, higher max heat, cold smoke, external adjustment on the heat diffuser, and the burn pot vac port are the upgrades I'm excited about. I was able to sell my used smoker today to a guy I work around so with the $150 off sale price and quickly getting my money back out of the used smoker today made me a pretty happy guy. I'll put the super clean on the old and deliver it tomorrow. I'll get the new smoker fired up with a burn in tomorrow afternoon. I'll be smoking something Sunday.
    [​IMG]
     
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  17. olbriar

    olbriar  
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    My clean up and delivery of my old GM smoker went as planned today. My son came over and helped with the loading and unloading of the old and then helped with the build of the new smoker. It would have been a fun day but it was a bit chilly and pretty windy. We still had fun, don't get me wrong. Everything went together as it should with the new smoker, no surprises or problems. It fired right up and came up to it's start temp of 150° faster than the one I sold. We then ran it up to 350° and let it hold that temp for 30 minutes which was the suggested burn in temp / time. With plenty of time and beers we ran it up to 550° and let it hold that temp for another half hour. While it was on I connected to the WiFi and played some with that. I did not connect it to my local network yet. I'll likely do that tomorrow and give it a try while I'm out mowing across town. I see the WiFi feature an asset but I've lived without it for years. To monitor and have the ability to adjust my cook while I'm away will be nice but certainly not a must. I'll be smoking flank steaks for the maiden cook.

    My take on the smoker....

    Pros: I think it's a hell of a lot of smoker and a real bargain at the current sale price.
    The build is solid and putting it together was a snap
    It's fast to get to temp and holds that temp even on a cold windy day
    The out front table will be a great surface for maneuvering cooks in and out of the smoker.
    The fire pot vac port will have to be a real asset though I've not used it yet.
    The pellet hopper is larger than my older Jim Bowie and holds 18 lbs.
    The lower shelf between the legs adds stability to the cooker and makes good use of otherwise wasted space.

    Cons: My top whine is the smoker is a 12v dc system instead of the 110v ac system I'm accustomed to.
    It has an external converter which is connected to a standard ac outlet and then plugs into the smoker.
    It came with a connector to directly connect to a vehicle's 12v system. The sales point is so the unit can be mobile for picnics, tailgating, camping, etc. I think they were off the mark with their thinking. Few people are going to lug a 200+ lb cooker around. The 12v converter creates a problem being out in the elements and requires additional protection. I zip tied the converter to the grill underneath the hopper. With the cover on the grill it should be protected. It's still far from ideal setup and the 12v system is just an ignorant idea IMO.

    Meh: The bottle opener, windows, and adjustable utensil rack are gimmicky. They look good and might be employed at times but nothing that I need.

    I'm certain I'll have more to add after a few cooks. So far I'm very happy with my purchase.
     

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