Official 2022 BBQ, Smoking, Grilling, Baking and Beer thread

[DAB942]

Ribs anyone. 275 degrees for 2 hours uncovered, 30 mins wrapped at 275 degrees, and finish uncovered for 30 mins at 275 degrees

Delish -- I was going to throw something on the smoker -- didn't get home in time.

 

[Leebo]

 

[Brentr]

View attachment 391789

Nice you will enjoy your griddle. I find that I don't use as much propane compared to the big gas grill. Most times I turn only 2 burners.

 

[jark87]

Ribs anyone. 275 degrees for 2 hours uncovered, 30 mins wrapped at 275 degrees, and finish uncovered for 30 mins at 275 degrees

3 hour baby backs - that’s what I’m talking about! I’ve never understood the 3-2-1 method. For me, that’s way-too-long.

 

[DAB942]

3 hour baby backs - that’s what I’m talking about! I’ve never understood the 3-2-1 method. For me, that’s way-too-long.

I've done them several ways. Last time I did 3-2-1, they were good. Not sure it was worth the time.

 

[Matt F 1]

What's a little snow to stop a nice Rib Eye on the SnS.
Over night dry brine, hot coals, sear, rest and yum yum....

 

[jark87]

After a weekend celebrating our youngest son’s wedding, we sent our daughter and son-in-law off with a steak dinner - prime filets and a great kale cole slaw. I’m not a kale fan, but this stuff is great! My wife found the recipe after trying a similar chick-fil-a version.

I slow cooked the steaks on the Kamado and then used the sear burner on my gasser to finish them off. They were superb!

 

[Brentr]

Very nice looking

 

[YippeeSkippy]

YUMMY!

 

[Brentr]

Happy Sunday

 

[Katodude]

What a wonderful brunch addition

 

[DAB942]

Just did babybacks in the smoker, yesterday. I tried the Myron Mixon marinade -- orange juice, ginger ale, soy sauce, salt, and ranch dressing seasoning -- for a few hours. -- although, I did see a video of him say warchestershire sauce, instead of soy.

Rubbed them (really patted them), in the smoker for 2 hours @ 275 -- foiled with apple juice for an hour. Glazed and back in for a few minutes. They were pretty darn good. Personally, i thought they were a little salty -- but, noone else did.

I did have a little bit of a temp issue due the pellet's firebox. I didn't use a secondary thermometer to watch the temp -- which I always do. I don't know when in the 2 hour window I had the problem -- when I went out there, it was at 253 -- so not a huge issue. I fixed the problem and got the temp back up.

I'm going to try it this way, again.

I also watched a video where he was cooking at brisket at 300 for 4-5 hours. I yelled "WHAT?!?!" I'm going to try it on a small brisket and see how it turns out. Sure beats 18 hours.

 

[jark87]

I also watched a video where he was cooking at brisket at 300 for 4-5 hours.

I’m in this camp, too. I used to cook brisket at 225° and now cook in the 275°-300° range. I actually think it’s better when cooked at the higher temp.

 

[DAB942]

I’m in this camp, too. I used to cook brisket at 225° and now cook in the 275°-300° range. I actually think it’s better when cooked at the higher temp.

And to save an entire day of babysitting? I'm in. I read he cooks chicken and pork at 275 and beef at 300.

 

[DanF]

Don’t forget lots of butter. I tried the recommended herb butter bath and it was delicious.

Care to share an herb butter recipe? I reverse sear using my pellet smoker (Traeger) A LOT now and love that method, especially on steaks and tri tip.

 

[DAB942]

Care to share an herb butter recipe? I reverse sear using my pellet smoker (Traeger) A LOT now and love that method, especially on steaks and tri tip.

I've used rosemary alone or with chives for the butter. soften butter -- chop the herbs fine -- mash with a fork -- I slap on saran wrap - roll it up and twist the ends to make is a butter sausage and throw in the fridge. I like to use unsalted butter, so I can control the salt when I prep and cook. However, if I plan to use the butter on bread, i'll salt it.

 

[jark87]

Care to share an herb butter recipe?

This is what I use when resting my steaks in a butter bath while I get the grill up to searing temp:

1/2 lb unsalted butter (yeah - it’s a lot, but it’s really just so that the steaks get a good soak. You can adjust.)
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 cloves garlic, peeled and smashed

I melt the butter in a foil pan with all of the herbs while slow cooking the steaks, but be sure not to scorch it. If I have room on the grill, I’ll put the pan on with the steaks so that the butter gets a little smoke flavor. I cook the steaks low and indirect, so I really don’t have to worry about scorching the butter.

Once steaks reach your desired temp, place them in the pan and use the sprigs to baste them. Make sure they are coated in butter. It usually takes me about 10 minutes to get my fire roaring hot for a sear, so that’s how long I keep them in the butter. The sizzle you get when searing a butter drenched steak is a cool side effect, so if you can serve immediately off the grill, you’ll impress your guests.

 

[DanF]

Thanks @DAB942 and @jark87 !

I melt the butter in a foil pan with all of the herbs while slow cooking the steaks, but be sure not to scorch it. If I have room on the grill, I’ll put the pan on with the steaks so that the butter gets a little smoke flavor. I cook the steaks low and indirect, so I really don’t have to worry about scorching the butter.

I smoke my steaks at about 190-200F so I don't think I would have a scorching issue either. I pull them at about 105F internal temp.

The sizzle you get when searing a butter drenched steak is a cool side effect, so if you can serve immediately off the grill, you’ll impress your guests.

Sounds great, but doesn't the butter burn when placed on the hot grill grates?

 

[brimorga]

This is what I use when resting my steaks in a butter bath while I get the grill up to searing temp:

1/2 lb unsalted butter (yeah - it’s a lot, but it’s really just so that the steaks get a good soak. You can adjust.)
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 cloves garlic, peeled and smashed

I melt the butter in a foil pan with all of the herbs while slow cooking the steaks, but be sure not to scorch it. If I have room on the grill, I’ll put the pan on with the steaks so that the butter gets a little smoke flavor. I cook the steaks low and indirect, so I really don’t have to worry about scorching the butter.

Once steaks reach your desired temp, place them in the pan and use the sprigs to baste them. Make sure they are coated in butter. It usually takes me about 10 minutes to get my fire roaring hot for a sear, so that’s how long I keep them in the butter. The sizzle you get when searing a butter drenched steak is a cool side effect, so if you can serve immediately off the grill, you’ll impress your guests.

One of the best things I've ever done is have both a rosemary and a thyme plant in small pots. I use them so much and they've basically been bulletproof in terms of surviving my (lack of) gardening skills. I do live in a very mild climate which helps tremendously however.

 

[brimorga]

Thanks @DAB942 and @jark87 !

I smoke my steaks at about 190-200F so I don't think I would have a scorching issue either. I pull them at about 105F internal temp.

Sounds great, but doesn't the butter burn when placed on the hot grill grates?

I'm lazy, I put it in a coffee mug and throw it in the microwave and brush it on with a basting brush.