Charcoal grill/smoker recommendations? | Page 14 | 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. Nurburgringer

    Nurburgringer F1 World Champ

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    #326 Nurburgringer, Sep 10, 2012
    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 :)
     
  2. darth550

    darth550 Six Time F1 World Champ
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    #327 darth550, Sep 10, 2012
    Like moistening up the cowboy cornbread by subbing out some of the butter for pulled pork renderings?

    How friggin' awesome would that be?
     
  3. joker57676

    joker57676 Two Time F1 World Champ

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    #328 joker57676, Sep 10, 2012
    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
     
  4. Nurburgringer

    Nurburgringer F1 World Champ

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    #329 Nurburgringer, Sep 10, 2012
    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.
     
  5. joker57676

    joker57676 Two Time F1 World Champ

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    #330 joker57676, Sep 10, 2012
    Nope, I've never liked cornbread. I don't know what it is, there's just something I don't like about it.


    Mark
     
  6. Nurburgringer

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    #331 Nurburgringer, Sep 10, 2012
    it is kinda grainy, and crunchy if you've got chicharrón
    I've got to try smoked polenta, and maybe grits.
     
  7. darth550

    darth550 Six Time F1 World Champ
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    #332 darth550, Sep 12, 2012
  8. powerpig

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    #333 powerpig, Sep 12, 2012
  9. Jimi900

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    #334 Jimi900, Sep 22, 2012
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    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.
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  10. wax

    wax Five Time F1 World Champ
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    #335 wax, Sep 22, 2012
    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."
     
  11. darth550

    darth550 Six Time F1 World Champ
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    #336 darth550, Sep 22, 2012
    Cavender's FTW!
     
  12. Nurburgringer

    Nurburgringer F1 World Champ

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    #337 Nurburgringer, Sep 25, 2012
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    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.
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  13. joker57676

    joker57676 Two Time F1 World Champ

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    #338 joker57676, Oct 14, 2012
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  14. joker57676

    joker57676 Two Time F1 World Champ

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    #339 joker57676, Oct 14, 2012
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  15. darth550

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    #340 darth550, Oct 14, 2012
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  16. joker57676

    joker57676 Two Time F1 World Champ

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    #341 joker57676, Oct 14, 2012
    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
     
  17. darth550

    darth550 Six Time F1 World Champ
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    #342 darth550, Oct 14, 2012
    That was 3 hours at ~220....
     
  18. Nurburgringer

    Nurburgringer F1 World Champ

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    #343 Nurburgringer, Oct 15, 2012
    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
     
  19. joker57676

    joker57676 Two Time F1 World Champ

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    #344 joker57676, Oct 27, 2012
    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
     
  20. texasmr2

    texasmr2 Two Time F1 World Champ
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    #345 texasmr2, Oct 27, 2012
    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.
     
  21. texasmr2

    texasmr2 Two Time F1 World Champ
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    #346 texasmr2, Oct 27, 2012
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  22. joker57676

    joker57676 Two Time F1 World Champ

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    #347 joker57676, Oct 27, 2012
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    It's 44 degrees here today, but this makes up for it.


    Mark
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  23. Wolfgang5150

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    #348 Wolfgang5150, Oct 27, 2012
    OMG. How long , and at what temp?
     
  24. texasmr2

    texasmr2 Two Time F1 World Champ
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    #349 texasmr2, Oct 27, 2012
    Mark now I have a legitimate excuse for licking my computer screen (other than 'those certain video's)!!

    Word!
     
  25. joker57676

    joker57676 Two Time F1 World Champ

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    #350 joker57676, Oct 27, 2012
    Last edited: Oct 27, 2012
    Smoker was at about 285 for roughly three hours. I cooked it to an internal temp of 115 degrees. Came out great.

    Hahahahahahahaha!



    Mark
     
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