Charcoal grill/smoker recommendations? | Page 13 | FerrariChat

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 Lifetime Rossa

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    darth550, Sep 6, 2012
    #301
  2. Jdubbya

    Jdubbya The $10 Trillion Man Silver Subscribed

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    That looks kinda good. :)
     
    Jdubbya, Sep 6, 2012
    #302
  3. darth550

    darth550 Six Time F1 World Champ Lifetime Rossa

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

    vincent355 F1 Veteran Rossa Subscribed

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

    GuyIncognito Nine Time F1 World Champ Silver Subscribed

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

    darth550 Six Time F1 World Champ Lifetime Rossa

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

    Nurburgringer F1 World Champ

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

    joker57676 Two Time F1 World Champ

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



    Mark
     
    joker57676, Sep 7, 2012
    #308
  9. texasmr2

    texasmr2 Two Time F1 World Champ BANNED

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    +1K !!!!!!!!!!
     
    texasmr2, Sep 7, 2012
    #309
  10. Jimi900

    Jimi900 Formula Junior

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    Jimi900, Sep 7, 2012
    #310
  11. darth550

    darth550 Six Time F1 World Champ Lifetime Rossa

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

    darth550 Six Time F1 World Champ Lifetime Rossa

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    I did that because I ran out of apple juice/ACV spritzing mix.

    They got all nice and sticky though. :D
     
    darth550, Sep 7, 2012
    #312
  13. vincent355

    vincent355 F1 Veteran Rossa Subscribed

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

    Nurburgringer F1 World Champ

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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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    Nurburgringer, Sep 9, 2012
    #314
  15. Nurburgringer

    Nurburgringer F1 World Champ

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    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?
     
    Nurburgringer, Sep 9, 2012
    #315
  16. texasmr2

    texasmr2 Two Time F1 World Champ BANNED

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    Last pic = num num!!!

    That would be my last meal request on D/R.
     
    texasmr2, Sep 9, 2012
    #316
  17. powerpig

    powerpig F1 World Champ

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    powerpig, Sep 9, 2012
    #317
  18. texasmr2

    texasmr2 Two Time F1 World Champ BANNED

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    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.
     
    texasmr2, Sep 9, 2012
    #318
  19. powerpig

    powerpig F1 World Champ

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    powerpig, Sep 9, 2012
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  20. texasmr2

    texasmr2 Two Time F1 World Champ BANNED

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    I luv you man!!!!
     
    texasmr2, Sep 9, 2012
    #320
  21. Nurburgringer

    Nurburgringer F1 World Champ

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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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    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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    Nurburgringer, Sep 9, 2012
    #322
  23. darth550

    darth550 Six Time F1 World Champ Lifetime Rossa

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    PLEASE tell me that's smoked cowboy cornbread in the cast iron pan?

    OMFG!!!!!! :D :D :D
     
    darth550, Sep 10, 2012
    #323
  24. Nurburgringer

    Nurburgringer F1 World Champ

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    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.
     
    Last edited: Sep 10, 2012
    Nurburgringer, Sep 10, 2012
    #324
  25. texasmr2

    texasmr2 Two Time F1 World Champ BANNED

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    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
     
    texasmr2, Sep 10, 2012
    #325
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