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Smoker report: modified my smoker to a run charcoal for grilling and cooked 100 + steaks for a large party. I have never grilled that quantity before, and all I could think was "I hope I don't screw up - they paid a lot of $$$ for this meat"
Came out OK - when I pulled out there were about 6 steaks left
Many thanks to all you guys on here for making me drool which finally pushed me to give this a shot for myself. I spent hours obsessing over Meathead's fantastic amazingribs.com site, and felt like it I might could make it work. With only a weber kettle, hover grill, and smokernator, it was time to smoke some butts. I must admit I got pretty cocky for my first smoke and committed to making pulled pork for a party of 40. Yikes, what am I getting myself in to? I got 25lbs of butts, and I had to rig the hell out of the weber to make it all fit, but success! The weber and smokernator did great, and I was able to keep 200-250 for a solid 13 hour run. Made it through the "stall" and got them up to 190. WOWOWOW. SO GOOD. I gotta do this more often!!!
I'm a fan -- of Meathead, and the Smokenator. I find it easier to keep the temp consistent on my 27" Weber than on my 22", though. I think it might be like keeping an aquarium that way -- the more volume you have to work with, the harder it is to screw things up!
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Originally Posted by fussychicken
Meathead is my neighbor and a very cool guy to drink beer with and shoot the shit over some BBQ. That boy knows his stuff!Quote:
Originally Posted by stevegoz
I'd heard he lived in the 60513 -- a buddy of mine bumped into him at Tischler's.Quote:
Originally Posted by unclebunk
Yeah, I've read that while some think the 22" Weber (what I have) works good, you have to spend a lot of time tending it. I wouldn't know as I've never done it any other way, but it didn't seem too bad to me. Early in the morning required more coals, but in the afternoon with the sun on the weber, I had a couple of nice long runs that lasted for 3-4 hours at a time.Quote:
I'm a fan -- of Meathead, and the Smokenator. I find it easier to keep the temp consistent on my 27" Weber than on my 22", though. I think it might be like keeping an aquarium that way -- the more volume you have to work with, the harder it is to screw things up!
If you see him anytime soon, tell him I said thanks!! While I am by no means an expert, his site helped me have a very successful first smoke.Quote:
Originally Posted by unclebunk
Three racks of baby back ribs going on the 27" Weber with Smokenator for what looks like it will end up being an indoor Q this afternoon. Five pounds of wings and 20 or so cheese-stuffed jalapenos will join in later.
Bit of a fail -- for $1.88/pound, I should've expected that these mutant ribs (one rack was the full length of my kettle, 27 inches) would pose some issues. I could not get the dang membranes off, so for the first time in years I smoked them with them on. Made for rough and chewy and fatty ribs. Blech. (In hindsight, I should've scored the thing to help render some of the fat, at least.)
Good thing the wings, poppers, pizzas and shrimp were good so my crowd foregave me....
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Originally Posted by stevegoz
Did your brining yesterday for two hours before grilling the thin cut Sam's Club porkchops. They cooked up quickly (about 4-5 minutes a side) and then we cut the bones away to make porkchop sandwiches with a bit of BBQ sauce and freshly-made coleslaw on top. Juicy and delicious, as you said. Everybody loved 'em!Quote:
Originally Posted by JB64
I am glad you had success with the chops and honored that you tried my technique. Brining works wonders with lean cuts of meat including boneless skinless chicken breasts. I get a lot of my ideas from the great guys on smokingmeatforums.com.Quote:
Originally Posted by unclebunk