Charcoal grill/smoker recommendations? | Page 14 | FerrariChat

Charcoal grill/smoker recommendations?

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

This site may earn a commission from merchant affiliate links, including eBay, Amazon, Skimlinks, and others.

Page 14 of 51
  1. Nurburgringer

    Nurburgringer F1 World Champ

    Joined:
    Jan 3, 2009
    Messages:
    11,184
    Location:
    Texass
    thanks, those are similar but with cornmeal/eggs/soda instead of CB mix. I like the recipe above, very quick to throw together and always comes out great.
    Still thinking about how to get smoke into it, while still getting hot enough. Could smoke the corn first for an hour or two, or put the whole thing in the gas-grill side at 400, but use a wood-chip box to smoke it up.
    The boys always get a little bite of everything we make, after we finish. That was their "we're patient now, but you better come through with the yum-yums at some point" look :)
     
    Nurburgringer, Sep 10, 2012
    #326
  2. darth550

    darth550 Six Time F1 World Champ Lifetime Rossa

    Joined:
    Jul 14, 2003
    Messages:
    61,144
    Location:
    In front of you
    Full Name:
    BCHC
    Like moistening up the cowboy cornbread by subbing out some of the butter for pulled pork renderings?

    How friggin' awesome would that be?
     
    darth550, Sep 10, 2012
    #327
  3. joker57676

    joker57676 Two Time F1 World Champ

    Joined:
    Apr 12, 2005
    Messages:
    23,767
    Location:
    Sin City
    Full Name:
    Deplorie McDeplorableface
    The only cornbread I've ever had that I truly liked was at a BBQ joint in Griffin, GA. It has cracklin's in the bread. Damn it was good.


    Mark
     
    joker57676, Sep 10, 2012
    #328
  4. Nurburgringer

    Nurburgringer F1 World Champ

    Joined:
    Jan 3, 2009
    Messages:
    11,184
    Location:
    Texass
    Absolutely, can think of a lot of animal fats that would work. Just not margarine :p
    If ever out of bacon we've also dipped into the bacon-fat jar we keep in the fridge, that gets topped off whenever we fry up a batch.

    mmmmm I bet!
    But really, you don't enjoy any of the boxed mixes made at home?
    Cornbread was the one food I really missed when living in Germany. Would come back from my trips to the US with at least 1/2 doz packs in my suitcase :)
    I'll happily eat leftover CB crumbled up with a little milk over it for breakfast.
     
    Nurburgringer, Sep 10, 2012
    #329
  5. joker57676

    joker57676 Two Time F1 World Champ

    Joined:
    Apr 12, 2005
    Messages:
    23,767
    Location:
    Sin City
    Full Name:
    Deplorie McDeplorableface
    Nope, I've never liked cornbread. I don't know what it is, there's just something I don't like about it.


    Mark
     
    joker57676, Sep 10, 2012
    #330
  6. Nurburgringer

    Nurburgringer F1 World Champ

    Joined:
    Jan 3, 2009
    Messages:
    11,184
    Location:
    Texass
    it is kinda grainy, and crunchy if you've got chicharrón
    I've got to try smoked polenta, and maybe grits.
     
    Nurburgringer, Sep 10, 2012
    #331
  7. darth550

    darth550 Six Time F1 World Champ Lifetime Rossa

    Joined:
    Jul 14, 2003
    Messages:
    61,144
    Location:
    In front of you
    Full Name:
    BCHC
    darth550, Sep 12, 2012
    #332
  8. powerpig

    powerpig F1 World Champ

    Joined:
    Oct 12, 2008
    Messages:
    11,078
    Location:
    Huntsville, AL
    Full Name:
    Kevin
    powerpig, Sep 12, 2012
    #333
  9. Jimi900

    Jimi900 Formula Junior

    Joined:
    Jul 8, 2004
    Messages:
    528
    Location:
    Tulsa, OK
    This is what I use for my rub. In the jar to the right is a 50/50 mix of salt and pepper. In the white jar to the right is brown sugar. The stuff in the pan of the bottom of the smoker is apply juice with brown sugar in it. I use apply wood to smoke with, so I get a nice sweet flavor mixed in there.

    I do a 6 hour smoke at 215 when I do ribs. I do 3 hours in smoke, and then 2 hours in foil, meat side down with butter and a little brown sugar in there. Then I do 1 hour out of the foil, about 30 minutes out I do some sauce, and then again 15 minutes out. I usually only sauce half of my ribs becuase I actually perfer no sauce.
    Image Unavailable, Please Login
     
    Last edited by a moderator: Sep 7, 2017
    Jimi900, Sep 22, 2012
    #334
  10. wax

    wax Five Time F1 World Champ Lifetime Rossa

    Joined:
    Jul 20, 2003
    Messages:
    52,415
    Location:
    SFPD
    Full Name:
    Dirty Harry
    Note how calm everyone is while a mutant skunk in such close proximity. Amazing!

    Given that bread crumbs on bottom tray will produce smoked effect, Son uses Panko and drippings for that very reason.

    Your "Toaster Oven" must be large to accommodate that pan of CornPorn, so I gather the pullout tray offers enough room for you to put - Wood Chips that aren't quite finished - or - sawdust soaked in apple-juice, dried - then put in container around size of a Mason Jar Lid, albeit one without paint, silkscreen or the like - Perhaps a "foil tray".

    Last, but certainly not least, even if you don't pray; "Bless the hands that prepared this meal."
     
    wax, Sep 22, 2012
    #335
  11. darth550

    darth550 Six Time F1 World Champ Lifetime Rossa

    Joined:
    Jul 14, 2003
    Messages:
    61,144
    Location:
    In front of you
    Full Name:
    BCHC
    Cavender's FTW!
     
    darth550, Sep 22, 2012
    #336
  12. Nurburgringer

    Nurburgringer F1 World Champ

    Joined:
    Jan 3, 2009
    Messages:
    11,184
    Location:
    Texass
    Good stuff Jimi, thanks!
    I picked up a couple 10lb bags of white oak chunks at Bass Pro Shop last week, may try mixing it up with a fruit wood also.

    You been hittin the moonshine Wax? :)
    Yeah the "toaster oven" is a big mama jamma, and not really sealed at all so most of the smoke would just pour out.
    It's this one, we use it at least 5 times per week. Short of a deep fryer full of duck fat nothing makes tater tots better:
    http://www.amazon.com/gp/product/B0002HDWNS/ref=oh_details_o02_s00_i00

    We grilled up some nice beef short ribs last weekend, marinaded in a spicy Korean BBQ sauce. Side of home made lo-mein and boudin balls we had forgotten were in the freezer from our last trip to TX. Effin great dinner.
    Image Unavailable, Please Login
    Image Unavailable, Please Login
     
    Last edited by a moderator: Sep 7, 2017
    Nurburgringer, Sep 25, 2012
    #337
  13. joker57676

    joker57676 Two Time F1 World Champ

    Joined:
    Apr 12, 2005
    Messages:
    23,767
    Location:
    Sin City
    Full Name:
    Deplorie McDeplorableface
    Last edited by a moderator: Sep 7, 2017
    joker57676, Oct 14, 2012
    #338
  14. joker57676

    joker57676 Two Time F1 World Champ

    Joined:
    Apr 12, 2005
    Messages:
    23,767
    Location:
    Sin City
    Full Name:
    Deplorie McDeplorableface
    Last edited by a moderator: Sep 7, 2017
    joker57676, Oct 14, 2012
    #339
  15. darth550

    darth550 Six Time F1 World Champ Lifetime Rossa

    Joined:
    Jul 14, 2003
    Messages:
    61,144
    Location:
    In front of you
    Full Name:
    BCHC
    Last edited by a moderator: Sep 7, 2017
    darth550, Oct 14, 2012
    #340
  16. joker57676

    joker57676 Two Time F1 World Champ

    Joined:
    Apr 12, 2005
    Messages:
    23,767
    Location:
    Sin City
    Full Name:
    Deplorie McDeplorableface
    That all looks awesome. I never think to put sausage in the smoker, but I'll have to remember to give it a try next time.


    Mark
     
    joker57676, Oct 14, 2012
    #341
  17. darth550

    darth550 Six Time F1 World Champ Lifetime Rossa

    Joined:
    Jul 14, 2003
    Messages:
    61,144
    Location:
    In front of you
    Full Name:
    BCHC
    That was 3 hours at ~220....
     
    darth550, Oct 14, 2012
    #342
  18. Nurburgringer

    Nurburgringer F1 World Champ

    Joined:
    Jan 3, 2009
    Messages:
    11,184
    Location:
    Texass
    Yum. Everything looks great.
    It's been too long since my smoker's been fired up, but I did enjoy (in a gluttonous, not too concerned it wasn't "real" BBQ kind of way) a rack of baby back ribs at TGIF overlooking the field at Miller Park on Saturday :p
     
    Nurburgringer, Oct 15, 2012
    #343
  19. joker57676

    joker57676 Two Time F1 World Champ

    Joined:
    Apr 12, 2005
    Messages:
    23,767
    Location:
    Sin City
    Full Name:
    Deplorie McDeplorableface
    Smoker fired up with a rib roast in it this time. I've heard really good things about cooking a rib roast in a smoker at a high temp so I thought I'd give it a shot. It's only been in 10ish minutes and the smell is unreal.


    Mark
     
    joker57676, Oct 27, 2012
    #344
  20. texasmr2

    texasmr2 Two Time F1 World Champ BANNED

    Joined:
    Oct 22, 2007
    Messages:
    22,232
    Location:
    Houston
    Full Name:
    Gregg
    I have also heard they are very good grilled/smoked what have you. Post some pics if you remember and your impressions.

    A beautiful 70 degree's and not a cloud in the sky so we are barbqing today aswell. We are putting the chicken and sausage on one of those round grills but the ribs are truelly being smoked. I'll try to remember to post some pics aswell.
     
    texasmr2, Oct 27, 2012
    #345
  21. texasmr2

    texasmr2 Two Time F1 World Champ BANNED

    Joined:
    Oct 22, 2007
    Messages:
    22,232
    Location:
    Houston
    Full Name:
    Gregg
    Last edited by a moderator: Sep 7, 2017
    texasmr2, Oct 27, 2012
    #346
  22. joker57676

    joker57676 Two Time F1 World Champ

    Joined:
    Apr 12, 2005
    Messages:
    23,767
    Location:
    Sin City
    Full Name:
    Deplorie McDeplorableface
    It's 44 degrees here today, but this makes up for it.


    Mark
    Image Unavailable, Please Login
    Image Unavailable, Please Login
    Image Unavailable, Please Login
    Image Unavailable, Please Login
     
    Last edited by a moderator: Sep 7, 2017
    joker57676, Oct 27, 2012
    #347
  23. Wolfgang5150

    Wolfgang5150 F1 Rookie

    Joined:
    Oct 31, 2003
    Messages:
    4,706
    OMG. How long , and at what temp?
     
    Wolfgang5150, Oct 27, 2012
    #348
  24. texasmr2

    texasmr2 Two Time F1 World Champ BANNED

    Joined:
    Oct 22, 2007
    Messages:
    22,232
    Location:
    Houston
    Full Name:
    Gregg
    Mark now I have a legitimate excuse for licking my computer screen (other than 'those certain video's)!!

    Word!
     
    texasmr2, Oct 27, 2012
    #349
  25. joker57676

    joker57676 Two Time F1 World Champ

    Joined:
    Apr 12, 2005
    Messages:
    23,767
    Location:
    Sin City
    Full Name:
    Deplorie McDeplorableface
    Smoker was at about 285 for roughly three hours. I cooked it to an internal temp of 115 degrees. Came out great.

    Hahahahahahahaha!



    Mark
     
    Last edited: Oct 27, 2012
    joker57676, Oct 27, 2012
    #350
Page 14 of 51

Share This Page