Charcoal grill/smoker recommendations? | Page 13 | FerrariChat
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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. darth550

    darth550 Six Time F1 World Champ
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    #301 darth550, Sep 6, 2012
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  2. Jdubbya

    Jdubbya The $10 Trillion Man
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    #302 Jdubbya, Sep 6, 2012
    That looks kinda good. :)
     
  3. darth550

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    #303 darth550, Sep 6, 2012
    yeah, it was alright... :):)
     
  4. vincent355

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    #304 vincent355, Sep 7, 2012
    Dayum!
     
  5. GuyIncognito

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    #305 GuyIncognito, Sep 7, 2012
    I have a feeling Ryalex is going to win your bet :)
     
  6. darth550

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    #306 darth550, Sep 7, 2012
    No carbs :)
     
  7. Nurburgringer

    Nurburgringer F1 World Champ

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    #307 Nurburgringer, Sep 7, 2012
    oh man, gorgeous!
    How long for the ribs, and veggies?
    Temp?
     
  8. joker57676

    joker57676 Two Time F1 World Champ

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    #308 joker57676, Sep 7, 2012
    Nice, but what's all the colorful nonsense above the meat? I don't think I've ever seen that stuff before. :)



    Mark
     
  9. texasmr2

    texasmr2 Two Time F1 World Champ
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    #309 texasmr2, Sep 7, 2012
    +1K !!!!!!!!!!
     
  10. Jimi900

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    #310 Jimi900, Sep 7, 2012
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  11. darth550

    darth550 Six Time F1 World Champ
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    #311 darth550, Sep 7, 2012
    6 hours at 225 with the middle 2 foil wrapped. The veggies were in for the last 4 as well as the sausages.
     
  12. darth550

    darth550 Six Time F1 World Champ
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    #312 darth550, Sep 7, 2012
    I did that because I ran out of apple juice/ACV spritzing mix.

    They got all nice and sticky though. :D
     
  13. vincent355

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    #313 vincent355, Sep 7, 2012
    just fired up the bge for a little tri tip action
     
  14. Nurburgringer

    Nurburgringer F1 World Champ

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    #314 Nurburgringer, Sep 9, 2012
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    and? Pics pls :)

    End of summer smoke out today.
    3lbs St. Louis Ribs, 3 lbs chicken legs, 2lb turkey leg, 1lb hot italian sausage (forgot to buy linguisa, and thought they were brats in the freezer, so why not), 1/2 doz stuffed clams (frozen, pre-packaged, but pretty darned good), and a 1.5lb lake trout caught by our friends yesterday and brined overnight.
    Rubbed the ribs with a standard, sweet Memphis spice mix and the poultry with a TX "Cowboy" rub.
    Started with the ribs at 11:30, added the turkey leg at 12:30, chicken and sausage at 1:30, clams at 2:30, trout at 3:30. Going to lightly sauce and wrap the ribs in 20 minutes, then everything should be ready at 5PM.
    Bit windy and 70F today so laid an old towel over the smoker to keep temps above 200. Trout is on the lower level on the left side where it's around 175.
    Sides: greek style green beans, jalapeno/cheese corn pone, slaw.
    Desert: strawberry (bisquick) shortcake with fresh whipped cream.
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  15. Nurburgringer

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    #315 Nurburgringer, Sep 9, 2012
    Those look great! Tons of ribs!
    Does the rub have a lot a black pepper?
    What's in the pan at the bottom of the smoker?
     
  16. texasmr2

    texasmr2 Two Time F1 World Champ
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    #316 texasmr2, Sep 9, 2012
    Last pic = num num!!!

    That would be my last meal request on D/R.
     
  17. powerpig

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    #317 powerpig, Sep 9, 2012
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  18. texasmr2

    texasmr2 Two Time F1 World Champ
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    #318 texasmr2, Sep 9, 2012
    Now now now any cook worth their huevos will have all at their disposal. We have three 3 grills such as yours in different sizes and/or configurations, a real smoker with firebox aswell as a gas charbroiler.

    Those wraps look good (always a great choice). Back in the mid to late '80's I made it a Sunday ritual to put something on the grill and damn if pork chops did not turnout to be my favorite.
     
  19. powerpig

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    #319 powerpig, Sep 9, 2012
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  20. texasmr2

    texasmr2 Two Time F1 World Champ
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    #320 texasmr2, Sep 9, 2012
    I luv you man!!!!
     
  21. Nurburgringer

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    #321 Nurburgringer, Sep 9, 2012
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    *let us bow down and kneel, in worship, before the PowerPig*

    That's pretty much the same that they use in the kitchen of the Weber restaurant!
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  22. Nurburgringer

    Nurburgringer F1 World Champ

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    #322 Nurburgringer, Sep 9, 2012
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    Super yummy treats from the Smoke Hollow today.
    Ribs were very good, though they were pre-trimmed and I totally forgot to remove the silver skin. Diners didn't mind, they liked the "crunchiness" of it. Meh, I prefer without.
    The huge, ultra moist turkey leg and hot italian sausage were the big surprises though. Juicy, snappy, smoky, spicy and fennelly. Oh yeah.
    Trout was late to arrive so wasn't finished until after we'd already put away desert, but it looks phenomenal and will be enjoying trout and cream cheese on english muffins for breakfast this week.
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  23. darth550

    darth550 Six Time F1 World Champ
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    #323 darth550, Sep 10, 2012
    PLEASE tell me that's smoked cowboy cornbread in the cast iron pan?

    OMFG!!!!!! :D :D :D
     
  24. Nurburgringer

    Nurburgringer F1 World Champ

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    #324 Nurburgringer, Sep 10, 2012
    Last edited: Sep 10, 2012
    What's "Cowboy Cornbread"? Do tell!

    My aunt always called it Corn Pone, her recipe:
    1 can of creamed corn
    1 can of reg kernels, drained
    melted stick butter (little less if using bacon&fat)
    8oz sour cream
    pack of cornbread mix
    S&P, whatever spices beckon
    optional extras: bacon, cheese, chives, jalapenos, mushrooms etc
    Pour mixture in a heated cast iron skillet (sizzle) and bake at 375-400 for 40 minutes or until set and golden brown on top and crunchy edges.

    We usually use our toaster oven, FIL's ancient cast iron pan fits perfectly and the smoker just isn't hot enough to brown the top. Smoke flavor would be awesome though - maybe start it in the smoker, finish under the broiler?

    This time my wife made it with salt pork, Mexican cheese mix and jalapenos from our garden.
    We always have a couple cans of corn, various cornbread (nothing wrong with Jiffy) and usually sour cream so we can mix up a batch whenever the craving hits. Once you've had corn pone the craving WILL hit quite often.
     
  25. texasmr2

    texasmr2 Two Time F1 World Champ
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    #325 texasmr2, Sep 10, 2012
    I'm think I will try that out this weekend as I'm a sucker for cast iron cornbread and any kind of corn casserole.

    Your dogs looks are priceless, "That some ***** made 'corn pone' again and I bet we don't get any, AGAIN!!"

    Cowboy cornbread, choose the version that sounds best to you.
    http://www.cooks.com/rec/search/0,1-0,cowboy_cornbread,FF.html
     
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