Discussion in 'Tilted Food' started by Borla, Aug 3, 2011.
Put it on about 10pm last night. Opened the lid for the first time a few mins ago.
Ribs, rib tips, and a small pork shoulder in the back.
We got a grill for Christmas. w00t! I'm looking forward to pineapple, peaches, corn, kebabs, eggplant, asparagus, zucchini, portobellos...yum. And, ooh, you can grill cheese! (not the sandwich. Although now I want to try actually grilling a grilled cheese. Hmmm.)
Eden will handle the chicken, ribs, burgers, et cetera. I'm sure there will be pictures.
I'm trying to figure out how to store it when we aren't using it. I haven't actually seen it yet, but I imagine it's probably too big to keep in our "utility room" (used to be a back porch, they walled it up for some reason.) Our shed...is less than ideal. Old and rickety, and therefore lots of stray/wild animals hang out in there. Plus, spiders. We can't just put it up against the wall, because our psycho neighbor will probably steal it. I suppose we could chain it down somehow. Hmm.
16lb Wagyu beef brisket for a dinner party tomorrow.
I just got a smoker as a gift from my neighbor, I am looking forward to using it, not sure how to so I will do some research today.
Fire away if you have thoughts or questions @Popeye , I'd be more than happy to help where I can.
2/3 of what I know I learned online, the rest was practice.
It will be the same for me I'm sure, this is one lesson that I will enjoy learning
Borla is a good source.
A couple of basic questions for you @POPEYE .
What kind of smoker is it? Wood fire, pellet, gas, electric?
Even better if you can post a pic?
IMO, the easiest and most forgiving cut of meat to smoke is usually a pork shoulder. Something around 5-6lbs is big enough to smoke but not so huge that it takes a full day, or you need to have a huge party to consume it before it goes to waste. So if you want to do a test run or two with the new smoker, start by grabbing a shoulder. If you want help with a rub or how to prep, you can easily Google 'smoking a pork shoulder' or ' pork shoulder rub' or various other combinations to get great info. I've also posted a few rub recipes, and I'd be more than happy to dig some up if you like.
I will take a pic and attempt to post it. I believe its a grill master barrel smoker, the thermometer is missing and I think I should wire brush and burn the inside before starting. get back to Ya
An offset barrel? Similar in style to this?
This question is related to grilling--Can anybody recommend a good brand & model hibachi?
I'm wanting a small standard? size one that's just about right for cooking for two. Something I could check out in person would be great, but buying on-line would be OK.
I used to have a cast iron one that we used very often over many years, but it eventually rusted & fell apart. IIRC correctly it was just a cheap one I bought at K-Mart, or some similar store. The replacement ones I tried sucked. A couple of cast iron ones were brittle, they'd crack if you looked at them the wrong way. The sheet metal (?) one was flimsy and didn't hold up very well.
Did some tenderloins on the smoker, with a couple chunks of pecan wood. Also heated up some shrimp on skewers as well. I don't eat shrimp, but the steaks were good. Definitely imparted a smoky flavor to the meat.
Are you talking about an indoor/electric one? Or a small outdoor one?
Have you ever tried the reverse sear method with steaks?
Oops. Outdoor hibachi.
But now I can add something else I forgot to mention. I like the fact that I can use 'two' different amounts of coals and adjust the grates so that I can cook steaks to two different levels of doneness at the same time (have I ever mentioned that my wife insists on having her steak well-done?).
I got this one, or something that looks just like it, on Amazon a few years ago. It's a casting, and has held up well and the grates can sit at two different levels, and it doesn't take a lot of charcoal. It does rust, because I uh... leave it out on the patio. Oiling it would probably help with that.
Marsh Allen 30052AMZ Kay Home Product's Cast Iron Hibachi Charcoal Grill, 10 by 18-Inch
Thanks! I'll check that out.......just as soon as the Amazon page loads. Oh, there it is......five minutes later. And another few minutes to see & zoom on the different images (I just love my computer ).
I like the outside raised edges to stop things from rolling off the "cooking grids."
that is it exactly, I did wire brush and burn it out. I smoked a pork butt ( which is actually shoulder ) and a beef roast. The wood was hickory and it burned fast. however the meat was cooked through and the flavor was great. we decided on a rub as a starter. some kind of brown sugar and bourbon. enjoyed it. This style of smoker also allows me to grill without buying other equipment. although we have a Weber grill
Just back from a pal's house where we had some outstanding smoked pork butt.
We've had it there before and I know he's a master but what really impressed me today is it was 15F outside when he started this morning and it still came out perfect.
The man knows his stuff!
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