Smokers, grills, and BBQs. What are you cooking?

**phatty** · 09-03-2020, 12:04 AM

Originally Posted by ::: :::

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Maybe a hair under done
But still delicious

Must be same grocer. We did the same thing for my son's birthday yesterday. 1hr on the smoker with finish on the grill. Was amazing.

**oftpiste** · 09-03-2020, 08:57 AM

Geez 6$? Send me some please?

**::: :::** · 09-03-2020, 09:02 AM

Originally Posted by oftpiste

Geez 6$? Send me some please?

I was in the store purely for greens & fruit & I couldn’t pass it up
I doubt there’s any still there today

[Meats seemed to be in stock overall yesterday, but the cleaning products aisle was decimated. This was 6p, so commute time. Every visit is a bit of a lottery...I haven’t been able to get pine nuts the last few visits]

**Dantheman** · 09-03-2020, 10:37 AM

If I came across that deal I would have bought them out. Strong work.

**oftpiste** · 09-04-2020, 10:09 AM

What grocer?

Originally Posted by phatty

Must be same grocer. We did the same thing for my son's birthday yesterday. 1hr on the smoker with finish on the grill. Was amazing.

**::: :::** · 09-04-2020, 10:45 AM

Fred Meyer/Kroger

**oftpiste** · 09-04-2020, 11:10 AM

was there a few days ago. no such luck.

**::: :::** · 09-04-2020, 11:52 AM

Originally Posted by oftpiste

was there a few days ago. no such luck.

even city wide, the various FM's don't carry the same stuff
chi chi neighborhoods vs the reg folks get different densities of the fancy cheese/fancy meat/fish/wine zones

**phatty** · 09-04-2020, 10:10 PM

Originally Posted by ::: :::

even city wide, the various FM's don't carry the same stuff
chi chi neighborhoods vs the reg folks get different densities of the fancy cheese/fancy meat/fish/wine zones

Yeah, it was QFC in Issaquah, WA for me. I wish we had bought more.

**oftpiste** · 09-05-2020, 09:11 AM

No such luck in funky ol' Ballard!

**Beaver** · 09-05-2020, 12:32 PM

I have a brisket cut from my neighbor's cow.

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I'm going to have a go at cooking it on my bbq tomorrow. I figure rub some stuff on it an hour of smoke from chips wrapped in foil then many hours at a low heat.

Any prep tips or good spice rub suggestions?

**hatchgreenchile** · 09-05-2020, 12:45 PM

Trim the fat deposits down to ~1/4" thickness and cut a corner off, across the grain, for future reference.
For rub - pat down with Worcestershire, then a standard Salt, Pepper, Onion & Garlic powder mix. I go with that or a Hardcore Carnivore black imitation.
203 is my standard pull temp, but it's never that easy. The giveaway is when the probe goes through the meat like a hot knife through butter, or when a slap causes the entire thing to jiggle.
Rest for 1-2 hours in a cooler and enjoy.

**schuss** · 09-05-2020, 03:33 PM

Standard dalmatian (50/50 salt/pepper) works fine. Use liberal amounts. Above mix is also good.
Run high smoke for as long as you can to get well developed ring and bark. 225-250 is where you want to be. Should be 1-1.5 hours per pound or so.

**undertow2** · 09-05-2020, 06:18 PM

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Home made Stromboli on the Egg...!

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**m2711c** · 09-05-2020, 07:13 PM

sliced photo?

**XavierD** · 09-05-2020, 07:25 PM

Question for those of you who have/had them, are pellet grills worth it? Costs, cleaning, etc?

**Lone Star** · 09-05-2020, 07:59 PM

Originally Posted by ::: :::

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Will you marry me?

**snowaddict91** · 09-05-2020, 08:35 PM

Haven't opened this thread in a while. Been busy with prepping to move and travel and haven't done much cooking lately. God damn, I need to get back to it!

**::: :::** · 09-05-2020, 08:57 PM

Originally Posted by Lone Star

Will you marry me?

Someone already put a ring on it

**::: :::** · 09-05-2020, 08:58 PM

Originally Posted by Undertow

Home made Stromboli on the Egg...!

That looks tasty — did you do the dough too?

**AK47bp** · 09-05-2020, 11:33 PM

Originally Posted by XavierD

Question for those of you who have/had them, are pellet grills worth it? Costs, cleaning, etc?

I got a Traeger from my neighbor for free luckily, it’s pretty old. If you can find a used Traeger replacement parts are easy to come by if needed.

I like the taste of real wood more than pellets but the pellets are super easy and the grills self feed the pellets. So you just fill it and leave it alone.

I just shop vac out the ash from the burner pot and scrape the drippings tray for maintenance. Pretty easy. Keep it covered when not in use.

You should get one if you like meat.

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**UTpowder** · 09-05-2020, 11:55 PM

Did reverse sear ribeyes on mine tonight. They were wonderful. We also like to do pizza on ours. I have the Camp Chef. No shop vac as they have a slide on the burner that you can drop the ash out the bottom. I got also got the high heat side burner for doing quick sears.
They are a local company so I was able to get a good deal.

**schuss** · 09-06-2020, 05:00 AM

I've only had my Grilla a month or two, but it's been great. Costs more to run than propane/charcoal. Taste is 90% of hardwood lump/pieces, but 10%of the effort. Nice to just set and forget. Cleaning is also pretty straightforward.

**undertow2** · 09-06-2020, 05:26 AM

Originally Posted by ::: :::

That looks tasty — did you do the dough too?

Thanks gents... This now is on the list of my top 5 cooks on the Egg... As soon as I put the second one on the first one as already gone and never got a chance to get a cut shot...

And AC I use to make my own dough and to me the amount of work was not worth it... I am lazy so now I just buy the dough from my favorite local pizza place...

And for those interested here is the recipe I used...:

https://www.instagram.com/p/CDXfbVYj...d=zm6jgnb03pzv

Today will be doing a 7lb pork butt...

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