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Charcoal grill/smoker recommendations?

Discussion in 'Drink, Smoke, and Fine Dining' started by Nurburgringer, Apr 20, 2011.

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  1. Nurburgringer

    Nurburgringer F1 World Champ

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    #151 Nurburgringer, Jan 18, 2012
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    LOL +1

    I assume you also found the sausage grinder on CL, or you brought yours along so the movers wouldn't damage it right? :)

    Found this photo of PP as a child:
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  2. joker57676

    joker57676 Two Time F1 World Champ

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    #152 joker57676, Jan 18, 2012
    Speaking of sausage, I do need to dust off my grinder. Anyone have any recipes that work well for smoked sausage. Right now, I only make Italian at home and am not sure how the flavors of smoke would meld with the Italian sausage flavors.

    Mark
     
  3. Nurburgringer

    Nurburgringer F1 World Champ

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    #153 Nurburgringer, Jan 18, 2012
    Missed your post - linguica is one of my favs, now you've got me thinking about it I may try to find some for my wife's birthday party on Saturday.
    How did you serve it, simply plated or on a crusty roll? I can still taste the linguica sandwiches I scarfed down in Lisbon...

    I have too much to do on Sat to fire up the smoker :( (plus it will likely be in the teens so would need to stoke the firebox every 20 minutes) but will be making some of her favs: shrimp and grits (with home made bacon provided by a VERY good friend), greens, corn pone, chicken livers in a brandy creme sauce with toast or maybe rumaki, baked cauliflower, pork roll with various dips as an app, and now maybe mini-linguica sandwiches if I can find suitable bread (Daddy's fav :))
    Getting the strawberry&banana layered birthday cake from the same mexican baker who did our wedding cake, served with choice of 3 flavors of Kopp's custard I picked up today: Tirimisu, Caramel with cashews, and burgundy cherry.

    We're off to Sanford restaurant in about an hour for her 'private' birthday dinner. Should be an epic meal.
     
  4. darth550

    darth550 Six Time F1 World Champ
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    #154 darth550, Jan 18, 2012
    We do it rodizio style, sliced as an appetizer. I like to try new mustards with it.
     
  5. powerpig

    powerpig F1 World Champ

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    #155 powerpig, Jan 18, 2012
    Thanks for the Kudos Mr Litigator. Try this recipe with a medium to coarse grind.


    5 pounds boston butt
    2 pounds lean beef
    1 bottle cold beer
    2 tablespoons fresh ground black pepper
    2 tablespoons crushed red pepper
    2 tablespoons Hungarian paprika
    1 tablespoon cayenne pepper
    1 tablespoon minced fresh garlic
    1 tablespoon granulated garlic
    2 teaspoons ground corriander
    1 teaspoon kosher salt
    1 teaspoon ground bay leaves
    1 teaspoon whole anise seeds
    1 teaspoon whole mustard seeds
    1 teaspoon sugar
    2 teaspoons ground thyme
    6 teaspoons Mortons Tender Quick
    1 teaspoon MSG

    Stuff in pork casings and smoke or grill.
     
  6. joker57676

    joker57676 Two Time F1 World Champ

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    #156 joker57676, Jan 18, 2012
    Thank you, I'll definitely be trying this out.


    Mark
     
  7. Nurburgringer

    Nurburgringer F1 World Champ

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    #157 Nurburgringer, Jan 18, 2012
  8. joker57676

    joker57676 Two Time F1 World Champ

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    #158 joker57676, Jan 19, 2012
    Actually, I have the vast majority of the spices. I may need to pick up one or two though. I work across the street from the Public Market. If I need anything, I'll be going there just because it's very close. I don't think I'll be able to try the recipe for a while knowing my schedule, but I will report back when I do get some made.


    Mark
     
  9. joker57676

    joker57676 Two Time F1 World Champ

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    #159 joker57676, Jan 23, 2012
    I know this isn't a what did you eat thread, but I wanted to post this. I was in Griffin, GA this last weekend and had some awesome BBQ at http://southernpitbbq.com/. Pork, beef, ribs, chicken, cornbread, and brunswick stew were are excellent. I was sad to see they do not bottle their sauce or spices. I would have bought a truck load of both.


    Mark
     
  10. Nurburgringer

    Nurburgringer F1 World Champ

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    #160 Nurburgringer, Jan 23, 2012
    eh it's turned into a "what did you eat", "what hotel did you BBQ at", "What's the best scrap metal to build a BBQ" thread so have at it! :)

    Sounds real good. At Sendik's over the weekend there was a dude giving out free samples of Two Fat Guys BBQ sauce from IL, on meatballs.
    Tried them all and came home with a jar of the "Lava" sauce. Good stuff!!
    http://www.ilovetwofatguys.com/


    Ah I miss riding my scooter to the PM for saturday shopping trips. If I worked within walking distance would go to lunch at St. Paul's seafood at least once/week.
    The main Spice House on Old World 3rd is WAY better though. When I walk in there it's like the kids going into Willy Wonka's chocolate factory.
     
  11. joker57676

    joker57676 Two Time F1 World Champ

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    #161 joker57676, Jan 23, 2012
    Maybe I'll have to try the one on 3rd then...it'd give me a good reason to stop by the Beer Hall while I was over there too!

    St. Paul's is great for lunch. The fish fry is pretty good, but nothing beats the $12.95 (or whatever it is) whole lobster lunch.

    Mark
     
  12. Nurburgringer

    Nurburgringer F1 World Champ

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    #162 Nurburgringer, Jan 24, 2012
    Lots of stops you can make while on 3rd: Usinger's factory store (only local place I know to buy Weisswurst, but only in 5lb packs so always have some in the freezer), the Cheese Mart for 5yr old cheddar, the Asian market about a block north, and as you said no trip to 3rd is complete without a beer and a brat (or Kassler Ripchen, or knockwurst) at the Hofbrauhaus!

    If you're lucky the Brewhous Polka Kings will be playing there (also at Lakefront brewery for their Friday Fish Fry).
    We wanted to have them play on the Edelweiss river boat for our rehearsal beer&brat cruise but they were on the road :(

    BTW - a bit old but I hadn't seen this issue of Smoke Signals magazine:
    http://www.smokesignalsmagazine.com/SSM/issue7/index
     
  13. joker57676

    joker57676 Two Time F1 World Champ

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    #163 joker57676, Jan 25, 2012
    Very good article, thank you for posting it. I found it very interesting how Myron does his brisket so i ended up ordering Myron's book last night after reading the article.

    And yes, Old World Third has a lot of neat places. When I cannot get brats/etc from Maplewood (the butcher I linked to earlier) Usinger's is my go to place. I made the mistake of going in there on senior discounty day (I think it was a Wednesday afternoon) and it took my about an hour to get my order. Usinger's is really a good, stand up place.

    Mark
     
  14. Nurburgringer

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    #164 Nurburgringer, Feb 25, 2012
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  15. powerpig

    powerpig F1 World Champ

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    #165 powerpig, Feb 25, 2012
    Lookin good. Planning to setup the "Grill Farm" this weekend. Will post pics when complete.
     
  16. darth550

    darth550 Six Time F1 World Champ
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    #166 darth550, Feb 25, 2012
    looks PERFECT!!!
     
  17. speedy_sam

    speedy_sam F1 Veteran

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    #167 speedy_sam, Mar 10, 2012
    I have a Charbroil gas grill that I bought in 2006. The damn thing is a piece of crap and is falling apart. Never will I buy a Charbroil product again. When this dies, I am thinking of buying a Weber Genesis mid range product. Good product? Any of you have it?

    In the meantime, I contemplating buying a propane smoker to handle the ribs and brisket duties. My budget is in the $100-300 range. Any recommendations?

    I don't want the hassle of charcoal/wood - although a gas/wood dual fuel option is also OK.
     
  18. powerpig

    powerpig F1 World Champ

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    #168 powerpig, Mar 10, 2012
    Yea, if you don't want charcoal or wood, just cook in the oven. Just kidding. Take a look at the Masterbuilt Electric Smokers. You do have to add wood chips, but they work well.
     
  19. Nativetroy

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    #169 Nativetroy, Mar 11, 2012
    I've actually done butts in the oven when I was short in time. Stuck them in the night before at 200 and cooked 12 hours. Removed them, pulled them, and smoked the meat for about an hour stirring it and adding some of the drippings back. Wasn't true smoked pork but it was good and I didn't have as much hassle.
     
  20. joker57676

    joker57676 Two Time F1 World Champ

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    #170 joker57676, Mar 17, 2012
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  21. Nurburgringer

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    #171 Nurburgringer, Mar 17, 2012
    Gorgeous!
    We need details.... wood? temp? time?
    Last night I mixed up a simple spread with 1/2lb of Rushing Waters hickory smoked salmon from Pick and Save. Some finely chopped onion and celery, mayo and pinch of cayenne made a very tasty spread for crackers. Love to do this with smoked whitefish or trout as well.
    Smoked salmon is definitely in my top 5 favorite foods.

    My first smoke out of the year will be in two weeks when the brother's family drives up from Cincinnati. Supposedly my 11 yr old nephew loves ribs, so we'll just have to teach him how they're made, the right way.
     
  22. joker57676

    joker57676 Two Time F1 World Champ

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    #172 joker57676, Mar 17, 2012
    I cured the salmon for about 24 hours with a mix of one cup salt and half a cup each of sugar and brown sugar, and some black pepper. After 24 hrs I washed off the cure and let it rest for three hours or so.

    I then smoked it at about 200 degrees until it was 160 in the thickest part of the filet; it was about a 3 hour smoke. For the wood I used cherry for a more subtle flavor.

    After it reached temp, I let it rest for a bit then lightly dust the filet with cayenne pepper (just enough for flavor but not spicy). It came out pretty decent. The thinner tail end was a little salty but the thicker end was awesome.

    Mark
     
  23. Need4Spd

    Need4Spd F1 Veteran

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    #173 Need4Spd, Mar 17, 2012
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    Low tech works wonders. Get the Big Green Egg. http://www.biggreenegg.com/
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  24. Nurburgringer

    Nurburgringer F1 World Champ

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    #174 Nurburgringer, Mar 23, 2012
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    Brother and his family are driving up from Mason OH tomorrow for a visit so time to kick off the 2012 Smoke Season!

    I've got to take a photo of the Asian Market's meat counter next time. They had mounds of pork ribs, belly, cutlets etc to chose from. I'm like a kid in some kind of store in there....
    Selected two 3lb racks of pork ribs and 3 lbs of really nice "beef chuck ribs", also a couple pounds of chicken wings to grill up yakitori style since his boys like wings.
    Rubbed 1/2 the beef with a HOT thai pepper/garlic/ginger/mirin marinade for me and Mrs. N., the other half with a simple S&P rub for my brother's less spice-tolerant buds.
    The pork ribs all got a basic, sweet Memphis rub kicked up 1/2 a notch with thai pepper flakes (shhhhhhhhh....).

    The smoker will probably only be ~60% filled, but they're leaving Monday and I have a business trip Wednesday to won't be able to eat a full load.

    While I trimmed the meat and wrestled with the silver skin for about 15 minutes our little buddy sprawled right over my toes, keeping them nice and toasty.

    Lighting the fire tomorrow at 8AM, got a few new tricks up my sleeve for this year.
    I feel like a pitcher on the night before opening day. :)
    Let's get it on!

    BTW Mark - thanks for the details. Will be smoking salmon this year for sure!
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  25. powerpig

    powerpig F1 World Champ

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    #175 powerpig, Mar 24, 2012
    Is that Larry the Cable Guy in your kitchen?
     
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