Summertime...Barbeques, Grills & Smokers!

I did my first Chuck Roast on the smoker Sunday. This one was a pain and just did not want to get to pulling stage. I ended up slicing it and had some fantastic sammiches. Here it is at the beginning and right at 160F just before it reached the stall stage.

 

Dale, how long on this cook? I know beef can be different from pork, but the pulled pork I usually take to an internal temp of 190-195°F—where all the collagen and hard fats render and it pulls apart readily after a foil-wrap and hours rest. Beef brisket, which I suppose is comparable in overall fat/lean ratio to that chuck, takes a good long time to get to the tender-pull stage.

Tender pull or not, that roast still looks tasty!

 

Wow, what a great thread on a subject that I enjoy. I'm not an expert griller but I am working on it!

I agree with using charcoal exclusively but I have some work to do to become proficient. As an example, I absolutely love a nice charcoal grilled ribeye steak. However, I am having better luck with searing them over a hot gas grill for one minute each side then transferring to a charcoal grill to cook to not more than medium rare. I just can't seem to get it right for the initial searing over charcoal which mean it will dry out the meat if I am not carefull.

 

I rarely do beef other than steaks, but that is hot and fast. This one (4lbs) took about 8 hours. It took 3.5 hours to get to 160F. I then foiled it with some broth and onions and brought it to 190F. I have read that beef can be ready anywhere from 195-210 and it will be ready when it's ready. Once it hit 210F and still wasn't pulling, I took it out, sliced it thin and added it back to a foil pan without the top on it. I added more wood to the fire and cooked it for another hour until the liquid cooked down. It was very tasty and tender, but just did not want to pull. I was hoping to use this as my first step towards a brisket. I made some sandwiches on Onion rolls, with some roasted green chilies and sharp provolone. Served with some potato salad and grilled pineapple.

 

Charcoal briquettes for long smokes; but HARDWOOD lump charcoal for searing steaks. It burns much hotter which is ideal for searing rib eyes.
With the gas grill, I've had the best success on the steaks by swapping out the stainless racks in the Weber Genesis for those made of cast iron. The cast iron is ideal for sear-marking and quick grilling. Unlike the stainless, however, the cast iron grills do require a good seasoning to avoid food sticking.

 

I have always injected no matter what, Evan the tenderloin then brine it for 2 weeks. I have noticed in America they seem to brine for shorter times than my wife's family did in Poland.have you dry cured your bacon yet? I really want to try this technique it seams to take less time,it takes about 15 days the way we make it now. The product is very good however it seems with the moisture with wet curing it takes longer for the meat to form the pecillie ( please pardon my spelling ).

 

Well... It took 4 times for me to figure out the whole pizza thing. They aren't of the prettiest shape, but they were very tasty. Sausage, Mushroom, Onion, and fresh Garlic. Yum. Done on the kamado 450F for 8 to 10 minutes.

 

Tasty-lookin' pizzas, Dale! Can you make me one with anchovies?

 

You betcha. I do like anchovies, but this was just a fun way to use up some stuff I had in the refrigerator.

 

Chinese glazed pork tenderloin on the grill, awesome!

 

Smells like Texas! Very nice.

 

Looks tasty.

 

Two more pizzas last night. The mushroom and fresh garlic was my first one that was almost round. The other is a white pie with fresh garlic, spinach, tomato, and ricotta. Both were tasty...

 

Roast Chicken, Yellow Squash, and Bacon Wrapped Tots...
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Okay, okay. Twist my arm. I'll try the bacon-wrapped tots…………..

 

I drank the kool-aid and bought a Big Green Egg. cooks everything from a seared rare steak to slow smoked pork butt and ribs.

 

I just got The Kamado Smoker & Grill Cookbook and found it tucked in there at the end of the book. They are surprisingly good.

Aside from the bacon and tots, I mixed some brown sugar with my all purpose rub. Half the bacon, wrap the tot and secure with a tooth pick. sprinkle some spice mixture and cook indirect at 350F for about an hour. I flipped them a couple times during the cook. It says you can do 20-25 minutes at 450F. The bacon does shrink and smush the tot. I will make them again they were sweet, salty, and crunchy and pretty darn tasty.

 

Nice set up.

 

Thanks. Here's some pulled pork I did the other day.

 

I've been ignoring the WSM too long so opted to do some baby-backs today. Apple wood.
I've just finished making the molasses/bourbon bbq sauce for them. Soon it will meet this happy group currently still in the smoker…..