BBQ and Outdoor Cooking Thread
I know a ton of people love em!
Edsland
Active member
1st turkey ive ever cooked on a grill, it was my Acorn kamado. I injected it with some chicken stock before and 1/2 way through, turned out nice and juicy. 
Should be getting one of these guys for Christmas. Excited to try it. I know people have said it doesn't have a good grease drainange but I think you should be able to do long cooks. I do long cooks in the weber kettle so I think this would be fine too.So you are saying I should get it?
Do you think grill grates are worth it?
Camjr
Active member
I've got a Weber gas grill I'll use for quick things during the week, but I really like using my smoker cabinet or simply grilling over my fire pit in the back yard. Pic1 is bacon burnt ends on the smoker, Pic2 is a ham, ribs, and pork shoulders on the smoker, and Pic3 is prime strips and lobster tails over the fire pit.
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RatFink
Carnivore
God I love fire pit cooking!
If I get one of these it will just be for short hot cooks.
I think the grill grates are worth getting on a regular pellet smoker. My traeger goes to 450 and they get to 550 to 575.
2 sticks off Kerry gold, 3 stems of my rosemary plant stripped and minced. Heated and rested twice, strained, then injected into bird.
The flavor was amazing, first time injecting a turkey, before frying. 10/10 will do again.
The flavor was amazing, first time injecting a turkey, before frying. 10/10 will do again.
jsavoie88
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Injecting before frying a turkey is a must. I also recommend liberally seasoning the outside of the bird.
Similar to you, my buddy makes a homemade Cajun injection.
Me...I just stick with Tony’s because it’s so easy.
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I tend to inject for frying & brine for smoking. But of course, rules are always made to be broken! Ha!
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Yes. I do it using my sous vide. It comes through perfect like butter.
Ooh that sounds good! I don’t have a sous vide, but hoping it’ll turn out with a smoker. What temp do you bring it to? I was planning on medium rare
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129. I like rare- medium rare. Sous Vide allows for that precision.
Yoda, is that you?!
Nicegy525
Well-known member
Depends on your cook temp. I would anticipate 10-12 hours at 275. I always plan to be done cooking an hour or so ahead of time. I can let it sit wrapped in a cooler for an hour to rest and it will still be piping hot. That also gives me a hour long cushion in case it takes longer than anticipated
Just pulled mine out today. First time not wrapping. Worked it through the stall and mopped every hour or so.
Came out great. Probably best one to date.
Boone
Well-known member
I found one of my favorite recipes on a BBQ forum years ago. This is on my menu tonight. Highly recommend. You can thank me later.
Pepper Stout Beef Sandwiches
4lb - Chuck Roast
2 - Big Bell Peppers sliced
1 - Big Red Onion sliced
3 - Big Jalapenos Sliced seed and all
6 - Garlic Cloves mince
1/4 - cup Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper
Heavily season Chuck roast with salt and pepper and cook on a grill or smoker indirect in the 245º-260º range. You can add smoke wood if you prefer, I did not. Cook until the internal temperature reaches 165º.
While the roast is cooking, add the remaining ingredients in 13 x 9 or similar aluminum pan or oven safe pan.
Once the roast hits 165º, place into pan directly on top of vegetable mixture and cover tightly with foil. Cook roast in smoker or oven at 350º for 2.5-3hrs or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly and continue to cook until the liquid reduces by half.
Serve meat on hard rolls with your choice of cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone, swiss, etc., would work perfectly fine. Horseradish would be another good condiment.
Step 1 - couple of chuck roasts coated with Gulden’s mustard and Meat Church Holy Cow.
Step 2 - sliced jalapeños, bell peppers, red onions, and garlic.
Step 3 - Placed 165 degree roasts on vegetable mix and added beer and Worcestershire sauce. Fouled and into the oven at 350 for a few hours.
Step 4 - Shredded beef and toss. Ready for sandwiches.
Pepper Stout Beef Sandwiches
4lb - Chuck Roast
2 - Big Bell Peppers sliced
1 - Big Red Onion sliced
3 - Big Jalapenos Sliced seed and all
6 - Garlic Cloves mince
1/4 - cup Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper
Heavily season Chuck roast with salt and pepper and cook on a grill or smoker indirect in the 245º-260º range. You can add smoke wood if you prefer, I did not. Cook until the internal temperature reaches 165º.
While the roast is cooking, add the remaining ingredients in 13 x 9 or similar aluminum pan or oven safe pan.
Once the roast hits 165º, place into pan directly on top of vegetable mixture and cover tightly with foil. Cook roast in smoker or oven at 350º for 2.5-3hrs or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly and continue to cook until the liquid reduces by half.
Serve meat on hard rolls with your choice of cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone, swiss, etc., would work perfectly fine. Horseradish would be another good condiment.
Step 1 - couple of chuck roasts coated with Gulden’s mustard and Meat Church Holy Cow.
Step 2 - sliced jalapeños, bell peppers, red onions, and garlic.
Step 3 - Placed 165 degree roasts on vegetable mix and added beer and Worcestershire sauce. Fouled and into the oven at 350 for a few hours.
Step 4 - Shredded beef and toss. Ready for sandwiches.
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Boone
Well-known member
Updated with pics
Nothing beats reverse seared filets on the Recteq 680
Smoked at 200° until the hit 125° internal, S&P is the choice for me
90 seconds a side on the flat side of the grill grates ... perfect medium rare
Damn
Smoked at 200° until the hit 125° internal, S&P is the choice for me
90 seconds a side on the flat side of the grill grates ... perfect medium rare
Damn
That pulled pork butt I did last week was awesome. Need to think of something to do this week. Gonna do the Meat Church chili sometime soon here.
