Charcoal grill/smoker recommendations? | Page 16 | 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. texasmr2

    texasmr2 Two Time F1 World Champ
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    #376 texasmr2, Jan 18, 2013
    Crock Pots rule!!!!

    'Liquid Smoke' is highly condensed and should be used sparingly, just thought I would add that info.
     
  2. Nurburgringer

    Nurburgringer F1 World Champ

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    #377 Nurburgringer, Jan 19, 2013
    Last edited by a moderator: Sep 7, 2017
    10 hrs later, magic.
    After ladling off most of the fat (not a whole lot really) thickened the juices in a separate pot with some cornstarch, added ~1/2c of spicy korean BBQ sauce and mixed back in with meat that just about shredded itself it was so tender.
    It was a late dinner so just boiled up egg noodles, S&P&Butter, then dug in.
    Seriously, for <$10 there's enough food to feed 10 and the taste is out of the world delicious. Can't wait for leftovers it'll probably taste even better.
    Tater - I was careful with the LS, only adding about 6 healthy dashes or so. Didn't really taste it in the finished product (and didn't really miss it to be honest) so next time I'll use a bit more.
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  3. Nurburgringer

    Nurburgringer F1 World Champ

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    #378 Nurburgringer, Jan 19, 2013
    How'd that turkey turn out D?
     
  4. texasmr2

    texasmr2 Two Time F1 World Champ
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    #379 texasmr2, Jan 19, 2013
    ^^^^
    "Damn it Scotty transporters at 'Full Power' and beam me up two, STAT!!"
     
  5. nathandarby67

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    #380 nathandarby67, Feb 10, 2013
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    Rainy but warm day here, so figured it would be a nice day to sit under the porch, watch the rain, and BBQ some
    ribs. I have my Bayou Classic ceramic grill (green egg type deal) under one of our back porches, so it's a nice covered grilling area. This is my first time to attempt to BBQ with it, so we will see how it does at "low and slow" temperatures. It can sear a filet like nobody's business, but as y'all know ribs are a whole different ball game.

    Made up a nice rub just kind of off the cuff with the ingredients you see pictured. Got some hickory, apple, and a little mesquite wood. Ready to fire it up!

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  6. texasmr2

    texasmr2 Two Time F1 World Champ
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    #381 texasmr2, Feb 11, 2013
    So how did the ribs turn out?
     
  7. piratepress

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    #382 piratepress, Feb 11, 2013
    And the weather? I know there was some bad storms north of me and a tornado in Hattiesburg.
     
  8. nathandarby67

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    #383 nathandarby67, Feb 11, 2013
    The ribs turned out pretty good. As some of you have noted, we had a bit of a weather distraction that interfered with my cooking schedule. I was about 2 hours into smoking the ribs, and was just about to take them off to wrap in foil and return to the grill. That's about when the tornado sirens started going off, so I went inside to turn the local weather on the tv. That showed a large center of rotation headed directly for my neighborhood about 10 miles away. There were reports of tornado on the ground associated with that rotation signature. I figured 10-15 minutes before it was on us, so made the immediate decision to haul ass. My house is a very tall, wood frame house that sits exposed to the southwest on a hillside, and I don't like my odds in a direct hit. Within 60 seconds had the wife, 2 year old, and four dogs in the truck...."Let's go NOW!!". There was a completely clear area on radar about 4 miles north, so we went to that small town and waited it out.

    That is what turned out to be the F4 tornado that hit Hattiesburg. Luckily, it passed about 1 mile south of our house, so we had no damage. Not the case for a lot of the town. A storm shelter will be part of my garage project I am in the process of building.

    Back to the ribs, they stayed open on the grill about an hour longer than I would have liked, and I think I used a bit too much mesquite. The smoke flavor was a bit stronger than I like, and a bit on the dry side, but overall still quite tasty. Overall I was happy with the ceramic grill, it did a great job holding temperature.

    [ame]http://www.youtube.com/watch?v=hGLSSUHrOeE&feature=youtube_gdata_player[/ame]

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  9. texasmr2

    texasmr2 Two Time F1 World Champ
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    #384 texasmr2, Feb 12, 2013
    Nathan,
    Mesquite is very overpowering and should never be the main type of wood used but just as an add-on, less than 1/4, and I have also learned this from personal experience (burping Mesquite for 2 days = NASTY) and 80% of the shows I watch are food related. I was watching 'Pit Masters' a week or so ago and one of the masters also mentioned that about Mesquite.

    Smoking or barbq'ing is an experiment everytime. The rubs and spices are the easy part it is everything else that changes each and every time.
     
  10. Schatten

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    #385 Schatten, Feb 13, 2013
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    Since moving into my new house last fall, I have yet to obtain replacement parts for my grill. It's a big, off brand one, which have difficult to find replacement parts. So... I do what I can in the kitchen. While it isn't a grill or smoker, I'll give you another recommendation for cooking ribs.

    After seeing Gordon Ramsey's Ultimate Cookery Course - Episode 7 (Gordon Ramsay's Ultimate Cookery Course - 4oD - Channel 4 - if you are able to view Channel 4, you can watch the show, or proxy it to view), I said, "I wanna make that!" We thought we'd give it a shot. The recipe isn't online, but I typed it up while watching. Notes in parentheses.

    They came out fantastic, and the meat slid off the bones very easily. We did make some mistakes along the way. 1) crowding the meat, 2) using Szechuan peppers, and 3) too much soy sauce.

    If you want a ball park price on how much - estimate ~40 bucks total if you must buy everything. ~22 bucks on the ribs from Costco, 5.99 for the honey and everything else was 1-4 bucks/ea. Regarding total prep and cook time, it was under 2.5 hours.

    Pictures of the process and outcome.
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  11. texasmr2

    texasmr2 Two Time F1 World Champ
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    #386 texasmr2, Feb 13, 2013
    The last picture is total food porn!!

    Thats it I am moving in with you :D!!!!!!!!!!!!!

    Circa 2000 I was watching a cooking show and ribs were the subject. That shows premise was mainly about layering flavors of different barbq sauces so I tried it and was blown away by the results!

    When I use the oven I just wrap the peppered and salted slabs individualy and bake at 350 for a 2-3hrs. I then drop the oven temp to 200 and start layering the individual sauces every 30mins, HEAVEN!!!
     
  12. Nurburgringer

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    #387 Nurburgringer, May 4, 2013
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    Randy - don't know how I missed your post, but that looks and sounds awesome!
    Similar ingredients to how I did braised pork belly in a Lodge dutch oven a few weeks ago, will definitely keep this in mind for ribs when the indoor-only cooking season rolls around again.

    Today I made my semi-annual trip to Walmart to buy jugs of Mobil 1 for the BMW so swung through the meat section.... HELLO WHATS THIS?! Beef ribs! Haven't seen full racks of beef ribs for sale in Wisconsin, ever. And these are legit beautiful ones to boot.
    So picked up a 4lb rack, 2.5lbs of stunningly-marbled beef short ribs and 2.5lbs of plump country style pork ribs. Just rubbed down the rack with premixed Cowboy Rub (standard S&P&cayenne with a wild card of ground coffee), BSR simply with fresh cracked pepper and kosher salt, and the pork with Korean BBQ marinade powder (cane sugar, garlic, onion, paprika etc, fortified with extra thai pepper flakes).
    Can't wait to fire up the 2013 BBQ season tomorrow!
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  13. powerpig

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    #388 powerpig, May 5, 2013
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    I was asked this question in another thread and thought it would be more appropriate to answer here. I've used stock pics as my grills are covered with yellow pollen at the moment.

    I think I need help. ;)

    I just picked up the Lodge Hibachi. Cool little grill.

    I also have two Weber Performers, Weber Rancher, Weber Genesis Gold, one 22.5 Weber Smokey Mountain and two 18.5 Smokey Mountains. A little Weber Smokey Joe and three Weber Q's.

    A Big Green Egg, Viking Komado, Primo Oval Jr..

    Trager Pig, Texas, Lil Tex and XL

    A Char Griller Komado and a few others.
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  14. joker57676

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    #389 joker57676, May 5, 2013
    Last edited: May 5, 2013
    Man I'm sad I missed all this, however, I'm still a littl full from last night at David Burke's Primehouse. That was some good aged beef. I was thoroughly impressed with the whole meal, start to finish.

    Speaking of beef ribs, I've seen them semi regularly at the Sendik's in Franklin. I did them last year, they are pretty decent, but probably could have used a little more smoke time to be perfect. I'll do them again this year.

    How was everything?


    Mark
     
  15. Nurburgringer

    Nurburgringer F1 World Champ

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    #390 Nurburgringer, May 5, 2013
    LOL BBQers Anonymous is waiting for your call!
    I hope you at least get a Christmas card from Weber each year :)

    Those Traeger's look very sleek. What are the little buckets hanging from some of them?
    You had to know this question was coming... if you could keep only one which would it be and why?
     
  16. Nurburgringer

    Nurburgringer F1 World Champ

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    #391 Nurburgringer, May 5, 2013
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    Nailed two out of three!
    Put everything on at 11:30 (Pig was right, lump charcoal along with mesquite Kingsford and occasional chunked oak got the temp easily up to 250F on the hot side, 210F on the cool, plus the sun was blazing and ambient temp was quite warm), mopped with ginger ale a few times then wrapped it all at 2:30 for 2.5 hours then unwrapped and put Famous Dave's Devil's Spit sauce on the beef ribs and finished them while the corn pone baked over the coals.
    The beef ribs were spectacular. According to my wife better than any she's had in TX. Meaty, juicy, clean bite, excellent smoke flavor and delicious crust from the Cowboy Rub.
    CS Pork ribs couldn't be better IMO. Was tasting this from 2 hours on and all the way they were moist and firm with a really nice sweet bark.
    The beef short ribs were the only let down. The connective tissue didn't quite break totally down so they had more chew than they should have. Could have left them unwrapped longer, or put them on an hour earlier than the rest and probably would have been perfect. Still a great flavor, may try braising them a bit more to see if I can't get there (not that they'll be thrown away as they are....).
    The firebox turned out to be a near perfect 375F so baked the corn pone right over the coals for ~45 minutes. Black eyed peas cooking all day in the crockpot with a can of Rotel w/ habeneros were super.

    Took long enough this year but so great to cook and eat outside again!
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  17. powerpig

    powerpig F1 World Champ

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    #392 powerpig, May 6, 2013
    The buckets are to catch the grease runoff.

    If I had to go to one, it would be the Big Green Egg. By far the most versatile.
     
  18. Nurburgringer

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    #393 Nurburgringer, Jun 10, 2013
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    Have to show off pics from a true east-TX BBQ feast prepared and served up by my FIL last Friday.
    He wishes that he had 24" piping to make the smoker instead of 18" but nobody would argue with the results. Fire starts with briquettes and from there on nothing but white oak. No thermometers, no timers, just experience.
    Pork ribs, deer sausage and boudin were done on the smoker while the beef ribs, beans, bacon wrapped jalapenos, corn, rolls and cherry cobbler in the inside oven. Fried okra in veg oil and a cast iron pan. Pickled cukes and carrots from his garden and very tasty store bought potato salad to round it all out.
    The beans came from a can with only tomato sauce, then spiced up with dark Karo syrup, brown sugar, spices and bacon. Some of the best I've ever had.
    Both beef and pork ribs just melted in the mouth. Mine are damned good but these humbled me.
    Unbelievable meal... from an old-school BBQ master.
    Next time he's going to make me squirrel and/or wild hog. Can't wait!
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  19. Wolfgang5150

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    #394 Wolfgang5150, Jun 10, 2013
    Amazing! How long to cook?
     
  20. darth550

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    #395 darth550, Jun 10, 2013
    Uncle!!!!!!!!!
     
  21. nathandarby67

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    #396 nathandarby67, Jun 10, 2013
    Very interesting grill. Never seen a three-level design like that. Is there a big difference in the temperature between the second and third levels?
     
  22. texasmr2

    texasmr2 Two Time F1 World Champ
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    #397 texasmr2, Jun 10, 2013
    It is neat but I think it is overkill, taste the meat not the smoke.
     
  23. Nurburgringer

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    #398 Nurburgringer, Jun 11, 2013
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    Pork ribs ~5 hours, half bare then half wrapped. No sauce only a generic spice rub.
    Boudin and deer sausage about 1.5 hrs. Great smoke flavor and the casings were still nice and snappy.
    (Boneless) beef ribs in dark Karo-based sauce I think 2 or 3 hours, have to ask him the oven temp because they were phenomenal.
    He likes to start and finish early. We all sat down at 6PM to eat but except for the Boudin, okra and rolls everything was done by 4. Sitting on the table for a couple hours didn't change anything but the temp (which, being TX in June, meant nothing got "cold") all the meat was to-die-for tender.

    Reminded me of a multi-chambered water pipe :D
    He thinks there's a difference in temps, how much is anyone's guess. With ambient close to 100, the sun beating down and the amount of wood he put in there I suspect the main section was well over 300 but no way of knowing. He runs the whole time with the firebox damper and smokestack flap wide open.
    I was wishing for a couple probe thermometers, non-contact laser thermometer, barometric pressure gauge etc to go all scientific on it but he would have laughed me out of there :)

    He's my daddy (in law)!

    That's what the inside oven is for ;)

    Here's the man himself, Bobby H.
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  24. texasmr2

    texasmr2 Two Time F1 World Champ
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    #399 texasmr2, Jun 11, 2013
    Lol good one! I am curious though if there are any advantages to having two fire boxes? I am curious about a difference, if any, if one type of wood was used in one box and another type in the other?

    Funny thing is just this morning I mentioned that we should smoke a brisket or pork shoulder on our smoker. Mom's b-day is at the end of the month and we have friends coming over to spend the weekend with us and barbq. I want to get that down as I have learned how to smoke ribs, CRAP now I want some Q!!

    Love that pic!!
     
  25. Nurburgringer

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    #400 Nurburgringer, Jun 11, 2013
    ah now I understand your question, thought you were in the wrong thread for a second there!
    There's only one firebox on the far left, the other two chambers are for food.
    I've mixed and matched various woods during the same smoke, tough for me to tell the difference to be honest.
    Not gonna argue with the taste that came outta that one with oak. Absolutely great smoky flavor with no bitterness or other distracting notes.
    White oak isn't all that common up here, have to buy it in bags for $$$. He just cuts down a tree in the backyard.
     
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