Grilling and smoking

[bachunt]

How many of y'all like to grill or smoke? Just got a BGE and am very excited to cook game meat with it. I've done chicken and veggies but trying to knock down a hog soon to do a pork shoulder!

Post any recipes you might have as well. Bonus pic of my egg:

 

[Antarctica]

Both - Have two 30 year old gas weber 1000's and an electric smoker. Had some smoked pork I had frozen last year for lunch today!!

 

[browning2480]

I smoke often and love it. I have a killer rub recipe and bean recipe if you want jt

 

[Antarctica]

I smoke often and love it. I have a killer rub recipe and bean recipe if you want jt

Post it!!

Did you do a lot before the BGE? I'm curious how people that used gas before like them. I don't think I'd ever change, gas is just oo convenient, still, I'm curious....

 

[browning2480]

I don’t use a BGE. I am lazy and have an electric one. I set it and go about doing what I need to do while it does the work lol.

 

[bachunt]

I've used gas for most of my life but was encouraged to switch to charcoal after cooking a leg of lamb on a friends PK grill. The smoke flavor and juicieness of meat is hard to beat. Poultry in particular is amazing on wood or charcoal imo.

However, temperature regulation and firing the grill up definitely takes some focus. Ideally I'd like to have both when I have more space. Been thinking about a flat top grill next...

 

[browning2480]

I don’t take credit for these as I stole them from the internet, but they are good

 

[Rob5589]

Been bbq for a long time, recently bought a Oklahoma Joe's Bronco smoker and getting into that.

Post up that bean recipe. Been looking at smoking some beans.

 

[bachunt]

Been bbq for a long time, recently bought a Oklahoma Joe's Bronco smoker and getting into that.

Look's like a solid smoker, especially for the price. Post some pics when you fire it up!

 

[Rob5589]

Look's like a solid smoker, especially for the price. Post some pics when you fire it up!

I did a lot of research before buying it. So far it is solid, holds a steady temp, and beefy. Weighs over 100 lbs. I'm just learning to smoke and maintain a steady temp for smoking times. An external thermometer is very helpful for me. I use this one from Amazon.

Amazon.com: Wireless Meat Thermometer, Yunbaoit Digital Remote Food Cooking Meat Thermometer for BBQ Grill Smoker Oven Kitchen,500 FT Range&Dual Probes: Industrial & Scientific

Buy Wireless Meat Thermometer, Yunbaoit Digital Remote Food Cooking Meat Thermometer for BBQ Grill Smoker Oven Kitchen, 500 FT Range&Dual Probes: Meat - Amazon.com ✓ FREE DELIVERY possible on eligible purchases

www.amazon.com

 

[KBC]

I have 2 Weber kettles. I just found a spacer for one that basically turns it into a bigger Smokey mountain. I’m gonna do something on it this weekend just haven’t decided what yet. I’ve had great results with just the kettle on brisket to ribs but the spacer will likely improve on it.

 

[Mighty Mouse]

Most of my dinners come off the grill or smoker. I usually cook something in my "mailbox mod" Masterbuilt electric smoker every weekend and grill 1-2 times on a propane Broil King during the week. This weekend I'll be smoking a bone-in pork shoulder to make pulled pork. Spare ribs and pork loin are also regularly on the menu. I often make a batch of homemade BBQ sauce using the recipe below from the excellent book Franklin Barbecue, simmer and stir to get good mixing of the ingredients:

 

[mmac]

To go with a rub on pork, cover with yellow mustard first. A chef taught it to me and if you get the two butts from Costco and try one with and one without, 10 out of 10 will prefer it with the mustard. Not sure why, but really makes a difference.

 

[Rob5589]

To go with a rub on pork, cover with yellow mustard first. A chef taught it to me and if you get the two butts from Costco and try one with and one without, 10 out of 10 will prefer it with the mustard. Not sure why, but really makes a difference.

I see that all the time.

 

[Whisky]

The best thing you can do as a BGE owner (or any charcoal grill) is get a good weed burner torch, hook it up to a 20lb LP tank, and leave it sitting next to your cooker. You can fire up coals for high heat grilling in no time.

Also, check out ceramicgrillstore.com for some very handy aftermarket BGE accessories.

 

[Mighty Mouse]

To go with a rub on pork, cover with yellow mustard first. A chef taught it to me and if you get the two butts from Costco and try one with and one without, 10 out of 10 will prefer it with the mustard. Not sure why, but really makes a difference.

I second the mustard recommendation. I coat all my pork with a layer of yellow mustard (over a dry rub consisting of kosher salt, black pepper, and chile powder) prior to smoking. The explanation I've heard is that the mustard gives the smoke something to stick to and helps form a flavorful "bark'" around the meat.

 

[Rob5589]

I second the mustard recommendation. I coat all my pork with a layer of yellow mustard (over a dry rub consisting of kosher salt, black pepper, and chile powder) prior to smoking. The explanation I've heard is that the mustard gives the smoke something to stick to and helps form a flavorful "bark'" around the meat.

So you put the mustard on top of the rub?

 

[Mighty Mouse]

So you put the mustard on top of the rub?

Yes. I usually apply the rub the night before to "dry brine" the meat then baste on the mustard right before it goes on the smoker.

 

[Where's Bruce?]

I work too hard for my game meat to entrust it to others to cook, when grilling ribeyes I am particularly picky. Brush with extra virgin olive oil & melted butter, sprinkled with Montréal seasoning and flash grilled at high heat for four minutes, removed from heat and wrapped in foil for 15 minutes, tossed back on the grill at 300 degrees for 10 more minutes to finish, let sit for five more minutes minimum so the juices can redistribute, then cut into 1” or 2" rib eye steaks.

Some like it medium...


\
I like it rare.

 

[Rock-o]

I grill and smoke a lot. Sometimes it sucks having the pool and being picky about food. Means I'm hosting and cooking.