Official OS BBQ/Grilling Thread

[shugknight]

Re: Official OS BBQ/Grilling Thread

Thanks for the help Burns. I may go down that route, but last night I found something amazing..

A mod to my Weber Smokey Joe that turns it into a mini WSM!

All I really need is a 32QT Pot and it fights perfectly. I only use my Smokey Joe camping or on the go, so converting it into a smoker is perfect for me. What's even better is that it's only $20 for the pot. And about another $20-30 for the extra grates, thermometer, and screws/nuts required to make it.

If anyone is interested, I can take step by step pictures on how I did mine.



You can also customize it to the way you want it to look:



And yes, the thing holds temps great! Probably much better than the ECB I was planning on buying and definitely better then the grill I was using.

[Curahee]

Re: Official OS BBQ/Grilling Thread

Weber has a new book available on mobile.....

http://newrealgrilling.weber.com/

[shugknight]

Re: Official OS BBQ/Grilling Thread

Just finished the smoker last night..

I got pretty excited so at 11pm last night I decided I wanted to season it.

12:00 - I put in a chimney full of briquettes in the smoker. Lit 15 additional coals and put scattered them around.

12:30 - Temps reached exactly 225

1:00 - Temps went up to 240

2:00 - Temps looked to have peaked off at about 245-250

Unfortunately, Chicago's weather took a turn for the worst, so what was a mid 70 degree night, turned into a very windy upper 50's cold night.

3:00 - Temps went back down to 225-230

I was pretty tired after that so I called it a night(day). I woke up at 6:30 and checked on it and temps were at 170.

So I'd say I had a good cook time of 5-6 hours of 200-225 degrees. The wind and cold night I'm sure played a factor and if I didn't start it so late, I could have tinkered with the vents and adjust to ideal temps, but this was just a dry run to season the smoker and see how hot she burns. I may try using more lit ones to get the temp quicker to 225, and may start with more unlit charcoal to extend the fire by a few hours.

Pretty satisfied by the results. It was cheap and actually fun to do. I'll take some pics when I actually put food in this weekend for the Bears game.

[Mabster]

Re: Official OS BBQ/Grilling Thread

A successful diy job is always more gratifying then plopping a wad of cash down for something. Looks good and you'll dial it in after a couple uses I'm sure.

Edit: Tonight I'm doing buffalo wings on the grill. The way I do them the skin crisps up really really nice and I think they're better then out of a fryer.

My grammar is horrible using Tapatalk.

[VTPack919]

Re: Official OS BBQ/Grilling Thread

A successful diy job is always more gratifying then plopping a wad of cash down for something. Looks good and you'll dial it in after a couple uses I'm sure.

Edit: Tonight I'm doing buffalo wings on the grill. The way I do them the skin crisps up really really nice and I think they're better then out of a fryer.

My grammar is horrible using Tapatalk.

Is there a secret to crispy skin?

[Mabster]

Re: Official OS BBQ/Grilling Thread

Is there a secret to crispy skin?

I was never happy with their crispness compared to fried till I read about a technique: a light toss with baking powder, cayenne, and salt and then lay them out on a wire rack in the fridge for at least 8 hours. I do all day if I can and overnight doesn't hurt a bit. It dries them out to make super crispy skin on the grill.

40 minutes indirect heat then sauce them up.


My grammar is horrible using Tapatalk.

[shugknight]

Re: Official OS BBQ/Grilling Thread

Happy Monday Guys. I woke up this morning to a fine 51 degree morning. I'm glad I got a chance to BBQ all weekend long. I managed one more test run on the mini WSM I built. Things were looking great so I grabbed some bone in chicken breast and a 3lb butt at the store. I marinated with something called Roadside Chicken style that was made with vinegar and Worcestershire sauce, it was pretty good, imho. I never had good luck grilling or smoking chicken, so I'm still learning.

Patted dry and thrown in at 250 degrees with a couple apple wood chunks.


After about 90 minutes in the smoker... Closest to the camera had an IT of 160, so I pulled it. Rest took much longer to get to the temp.


It was very juicy and moist. The other 2 wouldn't come up in temp after another 45 min in the smoker, so I pulled them, wrapped them in foil, and put them in the oven to finish. Skin got nice and brown after that.

Another hour after the chicken was done, smoker was still a perfect 250, so I got the butt ready, and threw it in.

After 13 hours of smoking..

A successful diy job is always more gratifying then plopping a wad of cash down for something. Looks good and you'll dial it in after a couple uses I'm sure.

Edit: Tonight I'm doing buffalo wings on the grill. The way I do them the skin crisps up really really nice and I think they're better then out of a fryer.

My grammar is horrible using Tapatalk.

You don't know how satisfying it was to cook a couple meals for the family on this small little guy. Eventually I'll get a real WSM, but now, this little wonder will hone my skills before I move up the big leagues.

And when you do buffalo wings, do you brine the chicken wings? Sauce? Or just a spicy rub? Would love to smoke some wings (at very high heat). I was thinking of doing the roadside chicken with wings, and smoke them at a very high temperature to get the skin crispy (around 350 degrees)

[mgoblue]

Re: Official OS BBQ/Grilling Thread

looks good!

We made a roast Saturday in the crock pot (slow cooker) that was pretty good with gravy and mashed potatoes.

My wife is pregnant, so aside from nitrate free hot dogs and hamburgers nothing else sounds good for protein...limits the grilling lol.

Hopefully soon she'll be more back to normal so we can eat regular food again.

[Mabster]

Re: Official OS BBQ/Grilling Thread

Damn shug, breaking that baby in fast. I'm due to breakout the smoker again and now you've got me itching. Tonight is teriyaki chicken thighs though.

Wings, I don't brine since it'd go against getting the skin crispy and crispy skin is the key for me. No rub other then the baking powder/cayenne combo I mentioned earlier and it's so light I wouldn't call it a rub.

Sauce is key. Old classic standby is equal parts Franks and butter. Can't go wrong there. I've got a personal sauce I'm still dialing in that that adds a bit of Tabasco, brown sugar, and cider vinegar. Those three things ad heat, sweet, and depth.

Smoking wings and then buffalo-ing sounds awesome.

[shugknight]

Re: Official OS BBQ/Grilling Thread

Damn shug, breaking that baby in fast. I'm due to breakout the smoker again and now you've got me itching. Tonight is teriyaki chicken thighs though.

Wings, I don't brine since it'd go against getting the skin crispy and crispy skin is the key for me. No rub other then the baking powder/cayenne combo I mentioned earlier and it's so light I wouldn't call it a rub.

Sauce is key. Old classic standby is equal parts Franks and butter. Can't go wrong there. I've got a personal sauce I'm still dialing in that that adds a bit of Tabasco, brown sugar, and cider vinegar. Those three things ad heat, sweet, and depth.

Smoking wings and then buffalo-ing sounds awesome.

Yeah I couldn't wait so I had to test it over the weekend, and I think it performed well. Tonight, I'm going to try smoking wings, so I'll update on how it goes. This is the reciepe I plan on cooking, no sauce needed

http://www.smokingmeatforums.com/t/1...-buffalo-style

Basically inject the wings with a combo of Creole Butter and Franks Red hot. Then sprinkle on some Creole seasoning for extra flavor. Then off in the smoker they go.

[Curahee]

Re: Official OS BBQ/Grilling Thread

Over the weekend, I took the kids to a Farm Stand and let them pick out whatever they wanted. We got some squash, zucchini, red potatoes, sweet potatoes, peppers, onions, corn, garlic and a hug watermelon.

We had quite a feast on the grill the last couple of days and still have more to come.

If youre into hot sauce at all, you gotta give this a try....

Horseradish Oyster Sauce

It is so freaking good! It not too spicy and not too vinegary but it has a great flavor. I marinated some chicken breasts in it and even added it to hamburger meat before throwing it on the grill.

Outstanding!

[Curahee]

Re: Official OS BBQ/Grilling Thread

Get free shipping on all weber.com accessory orders now through Monday!

[Redacted01]

Re: Official OS BBQ/Grilling Thread

So now that I have a house, I finally can get a grill. I'll be getting it from Lowe's because I have a bunch of crap I can use right now. 10% off, $80 gift card, and then no interest on 6 months. I'd like to stay low budget (under $200 before discounts) but if you guys can recommend something I'd get a lot of use of and would last me a while, I'd consider higher.

I'm considering gas out of convenience. I'd like to be able to come home from work, pull out the grill, hook up the gas and let it warm up. I change out of work clothes, prep the food, and I'm good to go. But I'd probably keep the grill in the garage as I don't really have a yard. Area is safe enough to keep the tank next to the garage, but still, a bit of a hassle to do that.

So then there is charcoal. I lose the convenience of just hooking up the gas and letting it go. There are plenty of benefits too though, but when it is 20 degrees in winter, am I really going to want to stand out in the driveway prepping charcoal and waiting for it to warm up?

I think I've noticed most of you prefer charcoal, but I've used gas since my parents got a nice gas grill about 10-15 years ago. What kind of prep time are you looking at for grilling burgers or steaks with charcoal? If it is no more than the 10-15 minutes it takes for gas, still sounds good to me.

Is there a good place to go to look up grills, otherwise, you guys could give me an idea of what to look for. I'd trust user opinions over Lowes, Amazon, etc... reviews. I will usually only be grilling for 1-2, at most 4, so I don't need some large grill. Again, under $200 would be nice, but if something is really great, I'd definitely consider it. I'm not sure what all I might be doing aside from putting stuff on the grill.

[Gotmadskillzson]

Re: Official OS BBQ/Grilling Thread

Charcoal only takes 15 minutes to turn grey....Dump it into my Brinksman and 3 minutes later I'm up to 400 degrees. I prefer Home Depot simply because I get a military discount. But you can't go wrong with Lowes or Menards. Paid around $170 for my grill, pretty big.

It is best to go to the stores in person. A lot of times they have way more grills in stores then they have own their online website.

[Mabster]

Re: Official OS BBQ/Grilling Thread

Charcoal only takes 5 minutes to turn grey....Dump it into my Brinksman and 3 minutes later I'm up to 400 degrees.

You're cooking in 8 minutes? What kind of charcoal do you use? I've never seen charcoal ready in less then 20 minutes.