Official OS BBQ/Grilling Thread

[fishepa]

re: Official OS BBQ/Grilling Thread

Do you have any issues maintaining temp if you use charcoal for a 4+ hour smoke? That's my biggest issue with those long cooking times.

What kind of grill/smoker are you using? I have a Weber Performer and also the Weber Smoker Mountain Cooker (smoker) and I don't have any issues. With the Performer you have to add charcoal periodically but not with the smoker.

[Curahee]

re: Official OS BBQ/Grilling Thread

Do you have any issues maintaining temp if you use charcoal for a 4+ hour smoke? That's my biggest issue with those long cooking times.

No because I have stoking doors where I can open them up to see the fire and adjust by adding more charcoal/wood or dousing with a bit of water.

This is my grill.

Spoiler

It takes some practice but patience is the key. Like I said with the food, leave it alone. Dont mess with it unless the heat is off. If its off by 10 or 15*, let it be. Using the vents should help you control the heat without messing with the actual fire.

[jmik58]

re: Official OS BBQ/Grilling Thread

Alright Curahee....

Give me your best brisket recipe (on the grill or conventional).

Does this make you the Martha Stewart of OS?

[Curahee]

re: Official OS BBQ/Grilling Thread

Alright Curahee....

Give me your best brisket recipe (on the grill or conventional).

Does this make you the Martha Stewart of OS?

I will defer to Bobby Flay on this one.
He does some of the best BBQ, Smoking & Grilling.
I usually use his brisket recipe and add my own flair to it.

IMO, this is his best....

Spoiler

Ingredients

1/2 cup ancho chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows

Directions

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.

Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.

Dark Beer Mop:

1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

He never says what "dark beer" to use, but I dont know how you can use any other than Guinness.

http://www.foodnetwork.com/videos/sm...ket/51816.html

[Redacted01]

re: Official OS BBQ/Grilling Thread

Hmmm.......looks like Chef Matt got some competition on OS now. Chef fight. Fight fight fight fight !!!! I recommend you two do a cook off and we all eat the food.

Iron Chef OS

[Holic]

re: Official OS BBQ/Grilling Thread

What kind of grill/smoker are you using? I have a Weber Performer and also the Weber Smoker Mountain Cooker (smoker) and I don't have any issues. With the Performer you have to add charcoal periodically but not with the smoker.

I constantly get 12-16 hours of 225/235 degrees on my Weber Smokey Mountain. With my old setup, I was constantly up checking on overnight cooks. With the WSM, I'm able to sleep to 7-8 with peace of mind. Will be upgrading my grill to a Weber when the time comes.

[SuperBowlNachos]

re: Official OS BBQ/Grilling Thread

Great timing on the thread as me and my buddies decided to have a cookout on Saturday. We have always been to lazy to cook whenever we gather. Watching Hells Kitchen the last 3 years has slowly built up motivation to learn how to make more then just hamburgers.

[Holic]

re: Official OS BBQ/Grilling Thread

No because I have stoking doors where I can open them up to see the fire and adjust by adding more charcoal/wood or dousing with a bit of water.

This is my grill.

Spoiler

It takes some practice but patience is the key. Like I said with the food, leave it alone. Dont mess with it unless the heat is off. If its off by 10 or 15*, let it be. Using the vents should help you control the heat without messing with the actual fire.

Have the same brand grill for my grilling. Handles are slightly different though. Paid full retail for it at Sam's, only to find them discount in a few months later for near $100. Even at full price, it has been well worth the money.

[Curahee]

re: Official OS BBQ/Grilling Thread

Great timing on the thread as me and my buddies decided to have a cookout on Saturday. We have always been to lazy to cook whenever we gather. Watching Hells Kitchen the last 3 years has slowly built up motivation to learn how to make more then just hamburgers.

Be sure to share some pics with us!

Have the same brand grill for my grilling. Handles are slightly different though. Paid full retail for it at Sam's, only to find them discount in a few months later for near $100. Even at full price, it has been well worth the money.

Thats where I got mine. I got it for Father's Day. Its great for grilling and for smoking!

Pain in the butt to put together though!

[Holic]

re: Official OS BBQ/Grilling Thread

Thats where I got mine. I got it for Father's Day. Its great for grilling and for smoking!

Pain in the butt to put together though!

Got mine around July 4th back in 2010. I knew the manager, was able to get the floor model. lol

[Holic]

re: Official OS BBQ/Grilling Thread

Thought I'd share a few things that I use for grilling/smoking. These are only for charcoal users, so if you're electric/propane then these aren't for you.

Weber Chimney starter. Why use it? Nobody likes the taste of lighter fluid, so why not? Will save a ton of money in the long run if you decide to use newspaper in it.



I used newspaper for years but did grow tired of the cleanup of the ashed over paper. So for a couple bucks, I picked up these.



Lastly, I'm a big fan of natural lump charcoal for grilling purposes. For smoking in my Weber Smokey Mountain, I find Kingsford Briquettes to give me a much longer burn time that is more consistent than lump which burnes hotter/faster. Locally I find that the Publix All Natural lump is the best around and the price is very reasonable at $5-$6 per 10lb bag.

[Curahee]

re: Official OS BBQ/Grilling Thread

#1, I never use lighter fluid. Lighter fluid is Satan's ugly toothless sister!
I have 4 Weber chimneys just like in your picture.

#2, I do use newspaper, but since I live in Chicago, one Sunday Tribune can last me a few months.

#3, I use cheap knockoff charcoal to get the fire started, Kingsford Briquettes to keep it going and sometimes I add wood charcoal for flavor.

[Holic]

re: Official OS BBQ/Grilling Thread

#1, I never use lighter fluid. Lighter fluid is Satan's ugly toothless sister!
I have 4 Weber chimneys just like in your picture.

#2, I do use newspaper, but since I live in Chicago, one Sunday Tribune can last me a few months.

#3, I use cheap knockoff charcoal to get the fire started, Kingsford Briquettes to keep it going and sometimes I add wood charcoal for flavor.

Regarding the newspaper, that's another problem. I stockpiled enough paper to last me 50 years probably. Wife was always complaining about it. The cubes last a long while and burn completely up leaving no mess. I think Lowe's has them for $1.99 or $2.99. I bought several packs my last trip 2 years ago lol.

As for wood, I stick to mainly chunks. Hickory, pecan and cherry are some of my favorites.

[Curahee]

re: Official OS BBQ/Grilling Thread

The cubes last a long while and burn completely up leaving no mess. I think Lowe's has them for $1.99 or $2.99.

I'll have to check those out. Im assuming HD has them too?

[Holic]

re: Official OS BBQ/Grilling Thread

I'll have to check those out. Im assuming HD has them too?

Never checked there actually. I should really shop there more since Arthur Blank started Home Depot.