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As I spend the afternoon setting up a new grill and smoker, it occurs to me this is the first real big cooking equipment I purchased since leaving the culinary profession to enter ministry. Yes, I finally retired the rusted out 12 inch rectangular tabletop size charcoal grill, it dawned on me, I have recipes and ideas to share, and I am sure you all do too. Tis the season, any one care to offer anything up?
To start the ball rolling I offer this big tip: never trust the attached thermometer, use an instant read meat thermometer. The one that comes with the grill will always need calibrating and usually isn't measuring correctly anyway. My brother learned this the hard way one night when he ended up making his own charcoal briquette.
-------------------- God's peace be with you A salaam a lakum Shalom Chevarim
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OK--here's my tip: never shuck corn before cooking it. Throw it right on the grill; turn when outer leaves are dark. When fourth side dark, remove and let cool about 30 seconds. When ya shuck it? corn silk comes right off, much than easier than when uncooked. Now it's ready for dressing up, and ya don't need those squirrely little pinny-bob thingees to hold it...
[ July 22, 2006, 17:02: Message edited by: T e x ]
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Good tip Tex as tomorrow is grilling corn and brisket. Monday is Rib eye! Ya got it right on the pokey corney, corn ear holding things.
this is my basic rub which I vary for chicken, beef and pork:
2 c. golden brown sugar 1/4 c. sweet paprika 2 tbsp chili powders (New Mexico, Ancho and Chipotle) 1/2 tsp cayenne 1/2 c. salt 2 tsp black pepper 1 tbsp minced garlic 1 tbsp minced onion
-------------------- God's peace be with you A salaam a lakum Shalom Chevarim
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Is this actually a grilling thread? Oh my, this is my kind of thread! What should we talk about? Steaks, ribs, burgers, chicken, fish? Name your favorite, I've grilled it, even pizza. That didn't work out too well though.
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The secret to grilling pizza is HOT grill, lots of oil and THIN crust you all talk about whatever type of grillin' you like. What's your favorite thing to grill? Might be a good start.
-------------------- God's peace be with you A salaam a lakum Shalom Chevarim
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Here in Wisconsin we get at best 4 good grilling months where you can actually sit outside comfortably and sip a few while you're cooking. That's probably why I love it so much. During the summer we cook out at least three days a week.
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I got a nice, high-dollar Weber given to me, but needs some parts...nothing major. otoh, I already got cords of wood, including good cooking wood such as varieties of oak and pecan. Plus, mesquite easy to get. Used to do a twice-yearly cabrito roast, using mesquite and a rotisserie
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Hate to admit it but I use gas. I use a wood chip smoker box quite often although I've never tried pecan wood, never even seen it around here. Maybe an exchange Tex? Usually use hickory or mesquite.
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awesome, Tex! I have a source for applewood when I do chicken or pork. For beef I prefer mesquite. Never tried pecan or oak. I use a combination of charcoal and wood. I use viridis lavender or rosemary for chicken skewers. My brother just switched from gas. He never liked it.
-------------------- God's peace be with you A salaam a lakum Shalom Chevarim
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Up, very cool. Gas can work with smoker box, my friends do it. I just switched because I am focusing on brisket and rib roast for February if the weather allows. I may try a contest next year that is local.
-------------------- God's peace be with you A salaam a lakum Shalom Chevarim
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My wife makes brisket in the oven and I've never been too impressed with it. I think it was bdgee that posted how to cook it in a smoker, I think it takes about 20 hours. Gonna have to try that someday.
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Just did that tonight Up. I Followed Bdgee's instructions on smoking brisquet and it came out perfect.
Now somebody asked wood, charcoal, or gas. I think it depends on the food: Chicken - wood burgers - charcoal steak - charcoal but I do throw a chunk of hickory in once in a while, don't overdue the wood though. Pork - wood hotdog - charcoal
Now I've got aquestion for you charcoalers - how come I have so much trouble keeping my fire going, unless I use the throw in bag. Loose briquets I can't seem to get from the beginning stage to the ashed over stage without the fire going out three or 4 times.
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Yep it does sadly...brisket flats cook much faster but less tender. Whole brisket cooks unevenly unless you trim it to even depth. Then it takes around 11 hours. The key is to use a meat thermometer and make sure your thinkest part reaches 180 degrees
-------------------- God's peace be with you A salaam a lakum Shalom Chevarim
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what's gotten popular here--since I was a kid--are these big, mobile rigs on trailers. You can grill, smoke, warm, etc...dozen briskets, pounds of sausages, 6-8 chickens, etc etc. You know, pull up in the morning or ealy afternoon and feed a whole crowd of folks that evening...
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"Loose briquets I can't seem to get from the beginning stage to the ashed over stage without the fire going out three or 4 times."
you might try one of those starter dealies, basically a cylinder...
I usually build a real fire, ie, wood kindling, which in turn fires the charcoals... If I cheat with lighter fluid? I douse hell from it, then wait a little over a minute to fire it...
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quote:Originally posted by Griffon: Yep it does sadly...brisket flats cook much faster but less tender. Whole brisket cooks unevenly unless you trim it to even depth. Then it takes around 11 hours. The key is to use a meat thermometer and make sure your thinkest part reaches 180 degrees
course..this is the way that you like to do it...
but is it the only way?
hey preacherman...doesnt it get a little boring when you think to have the answer to EVERYTHING?????
i think glassy had it right.. pretentious,condesending,and patronizing... the big three
wow..such an ego...you would give MY brother a run for his money..and thats sayin alot
BUT??..most religious folks are that way..
so i can feel a little sympathy... you are what you are..
try to step it down a notch tho..you're a mite over the top..
quote:Originally posted by Up: Hate to admit it but I use gas. I use a wood chip smoker box quite often although I've never tried pecan wood, never even seen it around here. Maybe an exchange Tex? Usually use hickory or mesquite.
the way to do an exchange would be through personals in the paper, not shipping with a paid carrier...
find somebody going "that way" anyway, then send some wood along with em.
-------------------- Nashoba Holba Chepulechi Adventures in microcapitalism...
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quote:Originally posted by Griffon: Yep it does sadly...brisket flats cook much faster but less tender. Whole brisket cooks unevenly unless you trim it to even depth. Then it takes around 11 hours. The key is to use a meat thermometer and make sure your thinkest part reaches 180 degrees
lol, I *think* I've got a meat thermometer...somewhere.
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Jordon- I Think Glassman could use the same advice, and ironically be described in the same fashion you described my brother. But than most democrats are that way.
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"hey preacherman...doesnt it get a little boring when you think to have the answer to EVERYTHING?????
i think glassy had it right.. pretentious,condesending,and patronizing... the big three"
Well, Jordan, as a former chef, I started this thread because I enjoy talking about cooking. If you know anything about cooking, no one has the answer to everything. Including me. We each have our own successes and failures.
That you take me as pretentious, condescending and patronizing is regretable but it serves to demonstrate that you do not know me. Why do you feel that way? Because I choose to interact with people on many different topics? Do you know the tone with which I type? Do you read the many times that I speak in hyperbole or jest? Do you read the times when I say this is just what I think?
Or is it simply that I don't agree with you on issues of religion and politics? I mean I seem to recall the minute I came out as a Christian you said my opinions had no respect in your eyes. I find it rather convenient that you make such a statement and read the names I am called, when I have never refered to anyone with profanity. Look at that conversation, you are refering to.
As to my comments on brisket: there are many ways to grill it, many ways to smoke it, I suggest one technique that guarantees it will not have the consistency of rubber or leather and will not have to have the flavor boiled out of it to be tender.
Blessings to you,
-------------------- God's peace be with you A salaam a lakum Shalom Chevarim
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"lol, I *think* I've got a meat thermometer...somewhere."
I bet you have much more experience with it Tex. As I am always trying new theories and recipes, I stick with a thermometer. Plug it in and it tells me when to try it.
So how do you tell when a brisket is done?
-------------------- God's peace be with you A salaam a lakum Shalom Chevarim
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quote:Originally posted by Griffon: "lol, I *think* I've got a meat thermometer...somewhere."
I bet you have much more experience with it Tex. As I am always trying new theories and recipes, I stick with a thermometer. Plug it in and it tells me when to try it.
So how do you tell when a brisket is done?
seriously?
lol, slice off a hunk and eat it...
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you all talk about whatever type of grillin' you like. What's your favorite thing to grill? Might be a good start.
