Whats on the Grill or Smoker?

[ElevatorGuy]

Ok....got the chicken today. Made the brine and cut the chicken for spatchcock cooking. Got it in the fridge now to soak overnight. Also got some fresh corn on the cob. Can't wait to try this cooking method tomorrow.

It works for turkey too. Pro tip, use pruning shears to cut the turkey backbone out. Kitchen shears are fine for chicken but no match for turkey bones.

 

[GCJenks204]

So I’m contemplating doing steaks on the wood fire this weekend. Does wood type matter as much for wood fire cooking as it does for enclosed smoking?

 

[srb08]

Spatchcock is my preferred method of cooking Chicken on the grill. Cooks evenly throughout.
You'll love it.

 

[srb08]

So I’m contemplating doing steaks on the wood fire this weekend. Does wood type matter as much for wood fire cooking as it does for enclosed smoking?

View attachment 291519

We cooked over a lot of birch when we did fly in fishing trips in Northern Ontario.
I think that any good quality hard wood would be alright.

 

[Deets066]

Briefly describe your overnight cook procedures: temp., time, etc.

I had smoker at about 275, once temp is dialed in good then proceed with your night as normal. No special procedures, just a probe. When it hits 195 it’s ready.
Takes longer to smoke if you don’t wrap it in foil.

 

[GCJenks204]

First time I’ve done steaks over the wood fire. Won’t be the last.

 

[ElevatorGuy]

Brisket and Mac and cheese. I prefer the flat, momma likes the burn ends.

 

[ElevatorGuy]

Pub burgers, burgers stuffed with bacon and 2 types of cheese, edge rolled in black pepper. Bacon, asparagus and toasted buns!

 

[ElevatorGuy]

The wings were rubbed with habanero death dust, That stuff is no joke! The steak and ribs were incredible as well!

 

[amberg]

Pub burgers, burgers stuffed with bacon and 2 types of cheese, edge rolled in black pepper. Bacon, asparagus and toasted buns!View attachment 292054View attachment 292055

Since I love asparagus this is a winner to me!

 

[cus_deluxe]

smoked a cornt beef today
still coolin down, but seems pretty jiggly so i bet its tender enough

 

[Hinerman]

smoked a cornt beef today
still coolin down, but seems pretty jiggly so i bet its tender enough
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Do you do anything special to the corned beef before smoking it? Or just prepare it like a normal brisket?

 

[cus_deluxe]

Do you do anything special to the corned beef before smoking it? Or just prepare it like a normal brisket?

all the stuff i saw said you should soak it for a few hours, changing to fresh water a few times to try to draw any excess salt out. then i did 275 uncovered for 3 hours, 250 for three hours in a pan with water/pan covered tight in foil. basically comes out as pastrami, makes great sammiches. i was happy how it came out

 

[srb08]

all the stuff i saw said you should soak it for a few hours, changing to fresh water a few times to try to draw any excess salt out. then i did 275 uncovered for 3 hours, 250 for three hours in a pan with water/pan covered tight in foil. basically comes out as pastrami, makes great sammiches. i was happy how it came out

I use pretty much the same process. Smoke uncovered at 250* until the internal temp is 165*, then steam in a sealed pan at 200* until the internal temp is 190*. It takes some time but is worth the wait.

 

[cus_deluxe]

I use pretty much the same process. Smoke uncovered at 250* until the internal temp is 165*, then steam in a sealed pan at 200* until the internal temp is 190*. It takes some time but is worth the wait.

wish i had a slicer!

 

[srb08]

wish i had a slicer!

They are handy.
I got that one about 15 yrs ago, when a restaurant supply was closing.

 

[ElevatorGuy]

Smoked a chuck roast today!

 

[huskihl]

 

[ElevatorGuy]

View attachment 297180

That’s a feast!

 

[srb08]

Couple of fillets