Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread

[Brentr]

I got a Blackstone last week for $44 to add to my smoker and Weber grill rotation. I made chicken w fried rice as the 1st meal and it was delicious ... and super easy. Smoking brisket today View attachment 161313View attachment 161314View attachment 161315

Very nice

 

[Brentr]

Brisket on the recteq. What can I say but simply delicious

 

[Brentr]

Breakfast this morning

 

[thomasandanita]

Brisket on the recteq. What can I say but simply delicious

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That looks perfect

 

[Brentr]

Nothing fancy brisket and eggs for Sunday breakfast

 

[jimim]

Another magical day yesterday. Fried fish tonight! 45 perch and crappie. But wait the exciting part 10 lbs plus finished fillets! Typical sized perch and crappie at 45 fish will give u maybe 5 lbs on a great day. My monsters gave out 10 lbs plus.

this will never happen again probably. We threw back at least 100 plus bluegills ontop of what we took.

 

[Apsuhead]

I love cooking on my new Blackstone! Shrimp & vegetables last night and chicken fajitas tonight

 

[Brentr]

I love cooking on my new Blackstone! Shrimp & vegetables last night and chicken fajitas tonight View attachment 162492View attachment 162493

Very nice

 

[Brentr]

Roast beef on the recteq grill

 

[thomasandanita]

I love my Uruguayan BBQ (parrilla). Right next to the pool. Wood burning BBQ. So delicious. I buy the wood by the 1/2 ton.

Most houses here have them built with the house. Even some posh apartments on multi-story buildings have them on balconies!

that is awesome, i do not know how i missed this post before. great way to cook outdoors.

 

[Gladius Nova]

Bought wife a smoker last week. First attempt at some ribs...not so good but edible. Any tricks of the trade with these electric smokers?

 

[mjlinss]

Bought wife a smoker last week. First attempt at some ribs...not so good but edible. Any tricks of the trade with these electric smokers?
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I never wrap my ribs as I don't like them fall off the bone. Electric smokers are going to be a pretty dry heat, I'd try spritzing with a mix of apple cider and apple cider vinegar once every 45 minutes or so. And possibly put a water pan on the bottom rack?

 

[Gladius Nova]

I never wrap my ribs as I don't like them fall off the bone. Electric smokers are going to be a pretty dry heat, I'd try spritzing with a mix of apple cider and apple cider vinegar once every 45 minutes or so. And possibly put a water pan on the bottom rack?

Yep, we did all that. Only wrapped ribs for last 2 hours of a 6 hour smoke. Mopped every hour. Re-filled wood chips every hour. Wife filled pan with apple juice.

 

[Brentr]

Yep, we did all that. Only wrapped ribs for last 2 hours of a 6 hour smoke. Mopped every hour. Re-filled wood chips every hour. Wife filled pan with apple juice.

I had a masterbuilt for a couple of years and it was a lot of trial and error. It cooked fantastic ribs, brisket, turkey breast and pork shoulders. First I would check the temp with a reliable thermometer. I used a dual thermometer by Thermoworks. I found out that my smoker was off by 20 degrees. Since then I recently upgraded to a Recteq grill and very pleased with it

 

[Gladius Nova]

I had a masterbuilt for a couple of years and it was a lot of trial and error. I

That's exactly what I told her and to accept the first time won't be "perfect"....lol

 

[cwescapexlt4x4]

Did a grilled Chicken Parm for the first time the other night.... very tasty!

 

[red-beard]

My latest addition: The Meater 4 block. These are Bluetooth/Wifi Temp Probe. I bought a single a few month ago and it works well. The 4 probe has WiFi in the block which then connects to the probes. You control the whole thing from your phone, which can be anywhere in the world. The probes recharge in the block.

 

[salty87]

That's exactly what I told her and to accept the first time won't be "perfect"....lol

How did the ribs disappoint?...too dry?...not smoky?...not tender?

There are definitely some tricks to using them.

 

[Brentr]

My latest addition: The Meater 4 block. These are Bluetooth/Wifi Temp Probe. I bought a single a few month ago and it works well. The 4 probe has WiFi in the block which then connects to the probes. You control the whole thing from your phone, which can be anywhere in the world. The probes recharge in the block.

That looks cool. I will have to look into this

 

[red-beard]

The beauty of the design is with the single probe you get both the internal temp of the meat and the smoker temp. I tested three at the same time last week.

I like to "smoke" steaks. You smoke them around 225-275F until they a rare/medium rare. You then heat a skillet in the kitchen to give the sear. Smokey, tender and a good sear. Takes about 35-45 minutes depending on the thickness of the steaks. I would love to have two smokers setup so I could do the final sear with charcoal. Home Depot sells a table-top kamado for $279, which I have my eye on for a sale...

On "smoking day", I usually do 2 or three things in sucession. The smoker is already setup, so I might as well keep going. And then we freeze 90% so we have weeks of quick meals. I made 7 smoked chicken breasts last Sunday. We will finish eating those today.

BTW, on boneless skinless breasts, Cherry > Apple.