What are you grilling today?

But... that's the 'art' behind it, you've got to (through trial and error) cook then sear to your desired temp!!!!

Not easy, but when it comes out right

 

Which is why I said to pull the steaks just before it reaches your desired internal temp.

 

A pissing match over reverse sear…smh

 

Eh...not from my end.
I know how it works....

 

Not at all if you pull the steaks at the right time.
While I have screwed up some perfectly good steaks once you get it down it's easy.
Why do I feel like I already responded to this post?
If I have just ignore this one.

 

Chicken and Pork chops. .

 

Smoked these beautiful pork ribs yesterday. Glazed with my homemade BBQ sauce for the final few minutes to caramelize at high temp.


Had to have a good side with them, so I also made these buttery, cheesy potatoes.

 

those potatoes

 

Smoked cream cheese, first time trying this it’s delicious!

 

Just cleaned my smoker this week, had it up to 850. Always amazes me how all the ceramics look following the clean.

 

Wait...not trying to be an ass but smoking needs to be done with an offset smoker and temps are kept to 220 at most.
While you can get a close facsimile with other grills to get the real deal you really need an offset.
I have a Kamado and it cooks like nothing I've ever had!!!
Wouldnt part with it for anything!!
But again..to get true BBQ you really need an offset.

 

Bullshit, sorry, thats the dumbest thing I heard in a while.

 

What?
My post?
I was on a BBQ cook off team for 6 years and did pretty well.
Every single competitor used some form of offset smoker.
They just work better than anything else out there.
I mean ya you can get close to the offset performance but nothing can replace it as far as real BBQ goes.
It's also easier to use since it's built specifically for that purpose.

 

Toot your own horn, dont hear anyone else doing it for you.

 

Who's cooking on a Traeger?

 

Not knocking the Kamado.
I have one and love it. It's one of those "there's a tool for every job" things.
If I'm going to grill a Steak it's going on the Kamado.
If I'm BBQing a Brisket it's going in the Offset.
The biggest drawback for the Kamado is that little door. You're not going to fit a log through it which you need to make BBQ.
And while you can block some of the heat using the clay plates it doesn't like to cook really low like an offset,you'd be constantly feeding it small sticks which dont make for a good bed of coals.
You can hold 220 in an offset for an extended amount of time easily since your fire box is big enough to get a good bed of coals going and it's easy to feed the fire. Not to mention the Offset has a shitload of ways to maintain proper temps.
And to get that Clear Blue Smoke you need to have a big enough bed of coals to get your logs burning quickly so they dont smolder and put out that white billowing smoke which will ruin a BBQ.
I even go as far as having a side fire going to pre burn my logs to eliminate the possibility of the billowing white smoke even when I'm using the Offset.
I went out and bought one of the MAK pellet poopers hoping it would take care of itself so I could get some sleep.
And those Damn things are Very expensive!!! While it did allow me to get some sleep the BBQ it produced was kinda crappy.
It would do some things well and others not so much. Haven't fired it up in a couple years.
As far as tooting my own horn goes?
I dont consider giving advice about something I've done competitively "tooting my own horn".
Just passing on my experiences with various methods of making BBQ.
If you dont want to read it dont read it.
I get that you dont know me so you have no idea if I know what I'm talking about and thats fine.
I'm prone to doing the same.
Anyway...Happy Smoking however you want to do it.

 

It’s your approach, coming across as if you are the end all on all things bbq. You mention 220, when I am smoking jerky in my smoker I hold temp all day at 160, like most others can in their Kamados, I dont see that as anything special.

 

Not me, but I constantly eyeball them when I see one anywhere. Wouldnt mind if a Traeger happened to land on my deck, lol.

A local bbq supply here has Yoder Pellet smokers in stock, those things are beautiful and built like a tank.

 

When I woke up this morning I put a big Corned Beef on the stove. 3 and 1/4 hours later it was done. Cooled it a bit then into the refrigerator. Drained a jar of SauerKraut and got things ready. After a couple hours in the fridge cut into slices.
Dark Rye Pumpernickel
Swiss cheese
Sauerkraut- Libby's Crispy
Corned Beef
Thousand Island

Grill on the BlackStone
Made 8, that way all four of us had an extra for later! HA!!

 

Niiiice!!!
One of my Favorite Sandwiches!!!

 

Honestly, never had one, but looks good. My wife will eat them, but never seen one look that good.

 

Daughter turns 34 this coming week and she wanted me to cook my Ruebens. I had her help. I must admit they are dang good and awful filling. I put a lot of everything on them, it's a meal for sure. I used to be able to eat two but not no more.

 

What kind of seasoning do you use?
I use the Hi Mountain Stuff.
It comes out out GREAT!!! Tastes exactly how Beef Jerky should taste.
With Price of Jerky,which is insane,it really pays to make it yourself no doubt.
I'd take it to work and had people trying to buy it off me!!

You can find it on Amazon.

 

I actually make my own marinade, really happy with it. Last batch I bought a jerky slicer so I get consistent cuts, worth the $50. Ill post up the recipe after dinner.

 

Interesting.
Cant say I've ever tried to make my own.
So it's a liquid?

 

1/4cup Kikkoman Soy Sauce (Low Sodium)
2 TBSP Worcestershire Sauce
2 TBSP Brown Sugar
2 TSP Salt
1 TSP Black Pepper
1 TSP Meat Tenderizer
1 TSP Garlic Powder
1 TSP Onion Powder
1 TSP Smoked Paprika

If doing in a dehydrater you can add 2 TBSP of Hickory Liquid Smoke. I’ve done this and it was pretty good. i also add curing salt per the package. For 2 lbs of meat I double the marinade. Soak for 48 hrs. in a ziplock bag bag, flipping the bag each morning and night. When I remove jerky from marinade to put in dehydrator or smoker I just shake off the excess marinade but it will still have some on it. Usually takes 5 hrs to finish at 160F.

 

I bought a meat slicer.
Having the Butcher at the local grocery store cut it wasn't cutting it....no pun intended.
They for some reason couldn't cut it consistently.
After a bit of research I learned the best way to cut thin consistent pieces was to freeze it slightly.
Not rock hard but just enough to make it firm.
Made all the difference!!!
While it pretty much collects dust unless I'm making jerky it was well worth the price!!!

 

I also freeze it enough to cut it easier. I use eye of round but thought about trying other lean cuts. I hope to make jerky later this week.