The BBQ & Grilling Thread

[P1]

Originally Posted by floridaorange

Is a smoker really worth buying? I want to make amazing brisket and ribs at home... and if I do buy a smoker - do the electric ones work as well as the traditional kind?


Thank you

I started with a Weber Smoker, and functionality wise, it hit the mark. I made some really good brisket and ribs in it. But man, was it messy. I don't think many wives would be interested in dealing with it, and cleaning it after use made it something I didn't look forward to. So I sold it, and bought a Kamado Joe and I'm pissed I didn't do it sooner. Such a joy to use, and it's downright EASY. My father, who is someone who would traditionally never mess with BBQing, was so impressed that he actually bought one for himself.

The Kamado Joe very versatile. I've used it to make traditional meat, but also stews, pizzas, breakfast, etc.

Before:





After:

[floridaorange]

Convincing photos - drooling now - thanks!

[383vett]

What time is dinner?

[Efthreeoh]

Originally Posted by Torgus

Ugh I need a new gas grill for home. Do I buy another $500 homedepot special that lasts 10 years but I have to rebuild 1/2 way through? Or poney up and buy a weber?

My issue is I need the same cooking space. I just feel stupid paying over a grand for a grill...

Screw that Home Depot and Weber shit.

I mentioned this earlier in the tread. I replaced my 2004 Webber Summit with a Wilmington Grill Junior. After a few years the Weber needed new "flavor bars" and leave the food unattended, and a nice fire would start. Also, after a few years the ignitors on two of the burners would ignite until the grill was hot. Eventually the sheet steel rusted to pieces. POS in my opinion.

Wilmington Grilles are designed for the ocean-front environment at beach houses, so they don't rust. They are made completely of 304-grade stainless steel parts except for a few pieces like the plastic burner knobs and plastic wheels (10" tires are solid rubber - no POS casters). Body, frame, burner, fasteners, wheel axle and cotter pins all are stainless steel. Burners carry a lifetime warranty. The rest of the grill is warranted for 5 years. It's either welded at the seams, or induction spot welded (like a car body), or stainless steel fasteners are used for assembly.

$1,306 shipped from JES Restaurant Equipment. Cooking area was as large as my 5-burner POS Webber. Frickin' love the thing. I cook on the grill 12 months out of the year.

https://www.wilmingtongrill.com/prod...ior-gas-grill/

If you want an enclosed bottom and slightly larger cook area, the Deluxe is a $500 more:

https://www.wilmingtongrill.com/prod...uxe-gas-grill/

IMO these things are the E30 of BBQ grills. Simple and elegant, but built stout as shit.

[lsturbointeg]

BBQ TIME!

[TXSTYLE]

Originally Posted by lsturbointeg

BBQ TIME!

Fffffffffffffffffffffffffffffffffffffffffck!!!!!! Want now!

[Torgus]

Originally Posted by lsturbointeg

BBQ TIME!

Recipe?

[UncleWede]

Gonna need a bigger grill!

[lsturbointeg]

Originally Posted by TXSTYLE

Fffffffffffffffffffffffffffffffffffffffffck!!!!!! Want now!

If you were close I'd invite you over bro! They're freakin delicious!!

Originally Posted by Torgus

Recipe?

I ask the wife and she said Venmo her $20 lol

[Torgus]

Recipe damnit! Also, I have the same black metal wooden tongs. They are great.

[lsturbointeg]

Originally Posted by Torgus

Recipe damnit! Also, I have the same black metal wooden tongs. They are great.

Lol I will get it for you in a bit

[lsturbointeg]

ok here's the recipe for anyone interested!

garlic
soy sauce
vinegar
white sugar
calamansi
beef

be sure to soak the bbq sticks in water for a good day so they don't burn on the grill

[Alfisti]

Originally Posted by MPOWER5266

Smoked some pigsicles this weekend. Went with a sweeter rub for the wife's ribs, and spicy for mine. Did a honey bbq rub on hers and put a little apple juice in the foil when I wrapped. Mine had a mix of Mango habanero and honey sriracha rubs, and I added a little Tiger sauce when I wrapped it.

Untitled by Nick Wood, on Flickr

Untitled by Nick Wood, on Flickr

God damn, what's your process here, walk me through it.

[MPOWER5266]

Originally Posted by Alfisti

God damn, what's your process here, walk me through it.

Put your rub of choice on the ribs and cook them low and slow for about 3 hours, I used apple wood chunks in with the coal on my BGE. Then wrap with a little bit of liquid in the foil, (for my wifes ribs I used apple juice, and for mine I used tiger sauce) and cook for another 2 hours. At that point you can unwrap them, brush some sauce on and cook them for a little while longer to glaze them, but on this batch they were falling apart and the temp was right so I just brushed sauce on while they rested on the cutting board.

[Hawkeye]

Starting the smoke... will be good for dinner.

[lsturbointeg]

[1MOREMOD]

Nice

[TXSTYLE]

Originally Posted by lsturbointeg

YUM!

[UncleWede]

Wife made a mean salsa and decided to soak one tri-tip in it before grilling

Can you tell which one slipped out of my hands and fell on the ground for 2.3675489 seconds?? :

And then I cut a few nopales

[Masterplan]

Anyone have any issues with their Weber Genesis getting up to a good temp? I really struggle to get it up to 250C/482F. Just doesn’t seem good enough when trying to sear burgers and steaks.

[Alfisti]

YEah that is not hot enough. On a warmish day (say 20 celcius) I can get my summit to nudge 600F.

[RickFLM4]

Originally Posted by Masterplan

Anyone have any issues with their Weber Genesis getting up to a good temp? I really struggle to get it up to 250C/482F. Just doesn’t seem good enough when trying to sear burgers and steaks.

When was the last time you cleaned it thoroughly, including burners, flavorizer bars, internals, etc.?