The BBQ & Grilling Thread

[TXSTYLE]

Originally Posted by KenB925

Looks great!

Any review on the professional grill cleaning?

Glad you asked. So in my area, I contacted 3 different ones abd received 3 different prices.
I decided to go with the least expensive which was $150. Overall I am pleased with the results and my Grill and extra top grates especially, were pretty caked. He used a combination of Steam, Scoring Pads, Solvents and plenty of elbow grease! It is a messy job without question!
I have some pics I'll upload...

[polychromatic]

Originally Posted by TXSTYLE

Glad you asked. So in my area, I contacted 3 different ones abd received 3 different prices.
I decided to go with the least expensive which was $150. Overall I am pleased with the results and my Grill and extra top grates especially, were pretty caked. He used a combination of Steam, Scoring Pads, Solvents and plenty of elbow grease! It is a messy job without question!
I have some pics I'll upload...

Originally Posted by KenB925

Looks great!

Any review on the professional grill cleaning?

I need to do this for a pellet grill I’m about to sell. I would think that whatever you would use to degrease an engine bay would work, which is what it looks like he used. Did he pick up the grill or did he do it at your house (yuk)?

[P1]

Originally Posted by polychromatic

I need to do this for a pellet grill I’m about to sell. I would think that whatever you would use to degrease an engine bay would work, which is what it looks like he used. Did he pick up the grill or did he do it at your house (yuk)?

You’re making food in these pieces of equipment. Engine bay degreaser?

[TheWatchGuy]

Originally Posted by P1et

You’re making food in these pieces of equipment. Engine bay degreaser?

heat it up and cook out the fumes before you cook on it. same thing they recommend you do with a new grill before using.

youll be fine.

[TXSTYLE]

Originally Posted by polychromatic

I need to do this for a pellet grill I’m about to sell. I would think that whatever you would use to degrease an engine bay would work, which is what it looks like he used. Did he pick up the grill or did he do it at your house (yuk)?

He had plastic that covered the yard and a table he brought.

[polychromatic]

Originally Posted by TheWatchGuy

heat it up and cook out the fumes before you cook on it. same thing they recommend you do with a new grill before using.

youll be fine.

Sure, if it’s water soluble, it will wash off, if it’s solvent based it will flash off. After all Easy-Off is just aerosolized lye, and perfectly fine for oven use.

[TheWatchGuy]

did some smoking over the weekend.

corned beef and brisket

[KenB925]

Looks great!

[MPOWER5266]

Smoked a butt Sunday. Since I didn't have a set time it needed to be done I cooked it at like 215-230 for almost 16 hours.

Untitled by Nick Wood, on Flickr

[robertm]

I bought an offset smoker after years of using BGE. First cook this weekend. It's a bit of a learning curve but fun new toy for sure. Ribs turned out absolutely fantastic.

[dreamingat30fps]

Not really BBQ I guess, although I do make it in the smoker, but made some badass jerkey the other day. For some reason the meat I usually get was extra thin this time around and towards the end I accidentally left the heat on too high and fell asleep. Anyways ended up coming out way better, only wish I had made more.

[TXSTYLE]

Originally Posted by robertm

I bought an offset smoker after years of using BGE. First cook this weekend. It's a bit of a learning curve but fun new toy for sure. Ribs turned out absolutely fantastic.

Looks like a nice setup you have there. I had a Off Set Smoker years ago which was my first Smoker. I never could get it to cook correctly. Ended up giving it away. Now I own a Electric Smoker and that thing ROCKS! I've Smoked countless Ribs, Chicken and a whole Turkey.
Good luck to you...

[pennsiveguy]

Originally Posted by TheWatchGuy

did some smoking over the weekend.

corned beef and brisket

They both look fantastic. Great photos, too. Good job!

[Da808dad]

Here's how we BBQ in the middle of the ocean at the sandbar here in Hawaii.

[KenB925]

you win

[UncleWede]

Originally Posted by dreamingat30fps

Not really BBQ I guess, although I do make it in the smoker, but made some badass jerkey the other day. For some reason the meat I usually get was extra thin this time around and towards the end I accidentally left the heat on too high and fell asleep. Anyways ended up coming out way better, only wish I had made more.

What cuts? I ran my first attempt thru the smoker on Saturday. I found some sort of almost round cut at the local store, then found a recipe from Masterbuilt (my electric smoker) that had apple cider as the main ingredient.

Firstly, apple cider is just WAY too strong a flavor. Second, I didn't think leaving a bit of fat on the edges would be an issue, but while the meat was nicely solid, the fat was still all white and jiggly. That is the dog's favorite bit. Just too far from bacon fat for my tastes. "But between the two of them, they licked the platter clean!"

This morning I dropped some thin flank steak into a mixture of Sweet Baby, beer, water, and chile pepper and just a touch of plain white vinegar. When I get home it's going in the smoker at 180 for about 5 hours.

[TXSTYLE]

Sounds like a winner Unc! Post up after done...

[dreamingat30fps]

Originally Posted by UncleWede

What cuts? I ran my first attempt thru the smoker on Saturday. I found some sort of almost round cut at the local store, then found a recipe from Masterbuilt (my electric smoker) that had apple cider as the main ingredient.

Firstly, apple cider is just WAY too strong a flavor. Second, I didn't think leaving a bit of fat on the edges would be an issue, but while the meat was nicely solid, the fat was still all white and jiggly. That is the dog's favorite bit. Just too far from bacon fat for my tastes. "But between the two of them, they licked the platter clean!"

This morning I dropped some thin flank steak into a mixture of Sweet Baby, beer, water, and chile pepper and just a touch of plain white vinegar. When I get home it's going in the smoker at 180 for about 5 hours.

They sell this pack of what they call "sizzle steak" at walmart. I'm guessing its like some top round sliced thin. Key is to get it as thin as possible. This last batch came out extra good because the steak was thinner than normal. I may pound it out some next time if it's not super thin.

For the marinade I use like 3 part pineapple juice (stole this looking at ingredients in one of my favorite jerkies) to 1 part soy sauce. Since the steak is very thin I only marinade a couple hours maybe like 2-3 hours.

Put them on a rack the cover with black pepper. I cook them in the smoker (but don't use smoke, becomes overwhelming since they are so thin) at around 150 for however it long it takes, usually several hours. This time around after maybe an hour or 2 I ended up falling asleep and temp rose to like 250 for maybe an hour or less. Personally I love how they came out, made them extra crispy, but did not burn. So will probably try that on purpose next time.

As for the fat... this cut is pretty lean, but does have minor fat on the edges. The fat will not preserve well so right after it's done I will usually just cut the fatty edges off and eat those right away. On mine the fat is usually cooked and super tasty, maybe yours was too thick?

[TXSTYLE]

New York Strips for Dinner last Night...




And before you mention it... YES! My family and I prefer Medium Rare. I don't fuck with bloody or undercooked meats. And YES! It was still tender and flavorful AF!

[Da808dad]

Originally Posted by dreamingat30fps

They sell this pack of what they call "sizzle steak" at walmart. I'm guessing its like some top round sliced thin. Key is to get it as thin as possible. This last batch came out extra good because the steak was thinner than normal. I may pound it out some next time if it's not super thin.

For the marinade I use like 3 part pineapple juice (stole this looking at ingredients in one of my favorite jerkies) to 1 part soy sauce. Since the steak is very thin I only marinade a couple hours maybe like 2-3 hours.

Put them on a rack the cover with black pepper. I cook them in the smoker (but don't use smoke, becomes overwhelming since they are so thin) at around 150 for however it long it takes, usually several hours. This time around after maybe an hour or 2 I ended up falling asleep and temp rose to like 250 for maybe an hour or less. Personally I love how they came out, made them extra crispy, but did not burn. So will probably try that on purpose next time.

As for the fat... this cut is pretty lean, but does have minor fat on the edges. The fat will not preserve well so right after it's done I will usually just cut the fatty edges off and eat those right away. On mine the fat is usually cooked and super tasty, maybe yours was too thick?

Everybody here in Hawaii is making their own of this with their own flavors and marinades. People are opening stores and businesses here just making and selling this. It's basically dehydrated beef jerky. We call it Jerky Chips here in Hawaii.

[dreamingat30fps]

Originally Posted by Da808dad

Everybody here in Hawaii is making their own of this with their own flavors and marinades. People are opening stores and businesses here just making and selling this. It's basically dehydrated beef jerky. We call it Jerky Chips here in Hawaii.

Interesting, been to tons of jerky stores, but never seen jerky chips before. Sounds good though!

[UncleWede]

Last time I split the meat lengthwise about 3 x per cut. This time I just pulled at the natural fat break and put larger slices on the rack. Still so thin that it wants to droop thru the racks. Been in for about 1.5 hours. I put the second half of the Negra Modelo in the water pan

Wind is blowing pretty good here tonight so I put the temp at 190. Seems to almost hover there