The BBQ & Grilling Thread

JasonCSU · 05-10-2016, 02:30 PM

Quote:

Originally Posted by MChat

For the money, those Traeger's appear to be constructed out of some thin sheet metal. I have a reverse flow smoker from Lang (well worth the cost, IMO) which is made from 1/4" plate steel. I had a standard, offset firebox, cheaper "Home Depot Special" for years and had to constantly adjust the vents to keep the temperature in range (was usually lucky to keep it between 200 and 250). With the Lang, once I get it warmed up and the temperature set, it pretty much stays the same temperature and all I need to keep doing is feed it wood/lump charcoal about every 30 minutes.

Wow, those Lang smokers do look like a step above, and that is good to know about the Traeger. Thanks for the info.

j_marinelli · 05-10-2016, 04:25 PM

Quote:

Originally Posted by upstatedoc

Question: how long did you smoke the brisket?

I did this one for 10 hours. Main thing for me was I wish I would of let the seasoning set in the night before. 1 hour just wasn't enough to penetrate the meat good

AW335TT · 05-31-2016, 01:47 PM

Pork belly has to be one of my favorite things.

DSB335d · 06-11-2016, 07:09 PM

This thread needs more meat!! I had a smoke box full of Apple wood chips under the grill grates where the water pan is sitting. A little over 4 hours at 250*ish.
Turned out pretty good, I haven't made them this way in a long time.

M3 Number 86 · 06-18-2016, 09:24 PM

Wish I can make this. BBQ lovers would love this. Crispy pata. Filipino crispy pork knuckle. Pulled pork with tendons and fat and crispy skin everywhere!

Alfisti · 06-20-2016, 11:04 AM

Some of you guys are burning the outside of your meats too much, study after study shows that fully charred meats are a full blown carcinogen. i am all for "good colour" but man.

Naz24 · 06-20-2016, 11:10 AM

Grilled this baby up Saturday night

FMLYSDN · 06-20-2016, 12:07 PM

Figure I will add a few. I currently use a Visions grill. Ceramic Komodo style. Recently bought a DigiQ so now I can cold smoke.

Some of the best things I have done is pastrami.

FMLYSDN · 06-20-2016, 12:12 PM

.......

M3 Number 86 · 06-20-2016, 12:18 PM

Quote:

Originally Posted by Alfisti

Some of you guys are burning the outside of your meats too much, study after study shows that fully charred meats are a full blown carcinogen. i am all for "good colour" but man.

get outta this thread

1MOREMOD · 06-20-2016, 12:24 PM

Quote:

Originally Posted by Alfisti

Some of you guys are burning the outside of your meats too much, study after study shows that fully charred meats are a full blown carcinogen. i am all for "good colour" but man.

Now my colon hurts

upstatedoc · 06-20-2016, 12:32 PM

Quote:

Originally Posted by 1MOREMOD

Quote:

Originally Posted by Alfisti

Some of you guys are burning the outside of your meats too much, study after study shows that fully charred meats are a full blown carcinogen. i am all for "good colour" but man.

Now my colon hurts

When's the last time you had it checked?

UncleWede · 06-20-2016, 03:45 PM

^ As long as he "lubricates" his probe, it's a medical thing

1MOREMOD · 06-20-2016, 06:48 PM

Quote:

Originally Posted by upstatedoc

When's the last time you had it checked?

Never! But I am old probably in order but was joking about eating charred meat.

M_Six · 06-20-2016, 11:00 PM

Quote:

Originally Posted by FMLYSDN

.......

You suck. You know how friggin' hungry I am now that I saw this? Bastage.

FMLYSDN · 06-20-2016, 11:05 PM

Quote:

Originally Posted by M_Six

Quote:

Originally Posted by FMLYSDN

.......

You suck. You know how friggin' hungry I am now that I saw this? Bastage.

I could always vacuum seal one and send it overnight.

Let me know

FMLYSDN · 06-21-2016, 02:00 PM

Just a few more....ribs, more pastrami and pork shoulder.

Andrewthefirst · 06-21-2016, 02:27 PM

Fantastic work FMLYSDN and great photos

FMLYSDN · 06-21-2016, 02:30 PM

Quote:

Originally Posted by Andrewthefirst

Fantastic work FMLYSDN and great photos

Thank you

TXSTYLE · 06-21-2016, 02:55 PM

Quote:

Originally Posted by Alfisti

Some of you guys are burning the outside of your meats too much, study after study shows that fully charred meats are a full blown carcinogen. i am all for "good colour" but man.

Yep. Actually there was a story just yesterday on local news about do NOT eat charred meats! If it happens, scrape it off. And lower the flames.
I have had my share in the past, but I don't want to be giving myself cancer.

*edit* Beef Burnt Ends.... Are beyond delicious!!!

fcman · 07-07-2016, 12:51 PM

Little Boston Butt action from Sunday for the 4th (although we did it on the 3rd)

j_marinelli · 07-23-2016, 05:34 AM

Gave this 10lb beauty a 10 minute rub down with some rub last night.

Fixing to fire up the smoker and get her in there!

05-31-2016, 01:47 PM	#421
AW335TT Major 616 Rep 1,420 Posts Drives: a car Join Date: Feb 2007 Location: North Hollywood, CA iTrader: (0)	Pork belly has to be one of my favorite things. Attached Images __________________
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06-11-2016, 07:09 PM	#422
DSB335d Captain 1322 Rep 700 Posts Drives: '11 335d DSB/oyster&black/navi Join Date: Dec 2011 Location: West palm beach iTrader: (0)	This thread needs more meat!! I had a smoke box full of Apple wood chips under the grill grates where the water pan is sitting. A little over 4 hours at 250*ish. Turned out pretty good, I haven't made them this way in a long time. Attached Images
	Appreciate 5 Quote

06-18-2016, 09:24 PM	#423
M3 Number 86 Major General 3221 Rep 6,218 Posts Drives: black m3 Join Date: Mar 2015 Location: pasadena iTrader: (1)	Wish I can make this. BBQ lovers would love this. Crispy pata. Filipino crispy pork knuckle. Pulled pork with tendons and fat and crispy skin everywhere! Attached Images __________________ dadmobile IG: @M3number86 youtube: track vids
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06-20-2016, 11:04 AM	#424
Alfisti Brigadier General 6499 Rep 3,030 Posts Drives: 2008 Saab 9-3 Combi Join Date: Nov 2014 Location: Toronto, Canada iTrader: (0)	Some of you guys are burning the outside of your meats too much, study after study shows that fully charred meats are a full blown carcinogen. i am all for "good colour" but man.
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06-20-2016, 11:10 AM	#425
Naz24 Lieutenant Colonel 1628 Rep 1,727 Posts Drives: W205 AMG C63 / E70 X5M Join Date: Mar 2014 Location: North/Central NJ iTrader: (1)	Grilled this baby up Saturday night Attached Images __________________ 2017 C63 2012 X5M SOLD: 2015 M3; 2007 X3 M Sport; 2014 X3 M Sport 35i; 2004 X5 4.4i; 1994 325i
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06-20-2016, 12:07 PM	#426
FMLYSDN Major 1182 Rep 1,485 Posts Drives: 2011 Frozen Grey E90 M3 Join Date: Mar 2013 Location: Edmonton iTrader: (1) Garage List 2011 BMW E90 M3 Ind ... [10.00]	Figure I will add a few. I currently use a Visions grill. Ceramic Komodo style. Recently bought a DigiQ so now I can cold smoke. Some of the best things I have done is pastrami. Attached Images __________________ MODE CARBON \| BLOG \| FROZEN GREY E90 M3
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06-20-2016, 12:12 PM	#427
FMLYSDN Major 1182 Rep 1,485 Posts Drives: 2011 Frozen Grey E90 M3 Join Date: Mar 2013 Location: Edmonton iTrader: (1) Garage List 2011 BMW E90 M3 Ind ... [10.00]	....... Attached Images __________________ MODE CARBON \| BLOG \| FROZEN GREY E90 M3
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06-20-2016, 03:45 PM	#431
UncleWede Long Time Admirer, First Time Owner 17977 Rep 9,377 Posts Drives: G01 X3 M40i Dark Graphite Join Date: Jun 2005 Location: Oxnard, CA iTrader: (0)	^ As long as he "lubricates" his probe, it's a medical thing
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06-21-2016, 02:00 PM	#435
FMLYSDN Major 1182 Rep 1,485 Posts Drives: 2011 Frozen Grey E90 M3 Join Date: Mar 2013 Location: Edmonton iTrader: (1) Garage List 2011 BMW E90 M3 Ind ... [10.00]	Just a few more....ribs, more pastrami and pork shoulder. Attached Images __________________ MODE CARBON \| BLOG \| FROZEN GREY E90 M3
	Appreciate 3 Quote

06-21-2016, 02:27 PM	#436
Andrewthefirst Major 1219 Rep 1,319 Posts Drives: M140i Join Date: Dec 2014 Location: UK iTrader: (0)	Fantastic work FMLYSDN and great photos
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07-07-2016, 12:51 PM	#439
fcman Captain 670 Rep 985 Posts Drives: 2023 G87 Join Date: Mar 2014 Location: Atlanta, GA iTrader: (0)	Little Boston Butt action from Sunday for the 4th (although we did it on the 3rd)
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07-23-2016, 05:34 AM	#440
j_marinelli Private First Class 508 Rep 145 Posts Drives: 2015 Mustang GT Join Date: Aug 2012 Location: Spring Branch, TX. iTrader: (2)	Gave this 10lb beauty a 10 minute rub down with some rub last night. Fixing to fire up the smoker and get her in there!
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