OT: So what was on your grill/smoker for the 4th?

[18IsTheMan]

Steak and shrimp here. Usually just get the NY Strip, but the Delmonico at our local meat shop looked better this time around, so went with those. I usually cook over indirect heat until they get to temp and then sear, but didn't have time for that. Cut each steak into thirds and marinated for a couple of hours. Marinade has a lot of oil, so when you drop them on the grill, it makes a nice big flame that put some good char on it. I'm not usually too good at eyeballing without a thermometer, but these turned out a good medium.

I'd like to get into smoking, but I just don't have time to tend to a smoker all day. If there was something you could more or less set and forget, I'd give that a look.

 

[Harvard Gamecock]

2 Slabs of Ribs on the smoker.
3-2-1 method. Get your temp right at 225-250, and you can walk away.

 

[18IsTheMan]

2 Slabs of Ribs on the smoker.
3-2-1 method. Get your temp right at 225-250, and you can walk away.

What kind of smoker you use?

 

[will110]

Smashburgers on the blackstone.

 

[Sweetwatergolf]

What kind of smoker you use?

Weber Smokey Mountain

 

[Harvard Gamecock]

What kind of smoker you use?

Big Green Egg

 

[18IsTheMan]

Smashburgers on the blackstone.

I'd love a Blackstone, but don't have anywhere good to keep it. It'd have to sit out on our deck. First job back in the 90s was in a meat and 3 restaurant and all the cooking was done on a flat top griddle. So great to cook on.

 

[18IsTheMan]

Big Green Egg

Definitely too much coin for a beginner like I would be

 

[will110]

I'd love a Blackstone, but don't have anywhere good to keep it. It'd have to sit out on our deck. First job back in the 90s was in a meat and 3 restaurant and all the cooking was done on a flat top griddle. So great to cook on.

I've got mine in the carport. They do make covers for them, so being on the deck wouldn't be a deal breaker I don't think.

 

[18IsTheMan]

I've got mine in the carport. They do make covers for them, so being on the deck wouldn't be a deal breaker I don't think.

I have pondered it for sure.

 

[Deleted11512]

I'd love a Blackstone, but don't have anywhere good to keep it. It'd have to sit out on our deck. First job back in the 90s was in a meat and 3 restaurant and all the cooking was done on a flat top griddle. So great to cook on.

Get one with a lid and get a cover. That's what I do. It's outside in the elements. No issues whatsoever. I probably do burgers 99% of the time on the blackstone. Always cook breakfast on it. So much better than having to clean grease splatter off your stovetop and counters.

 

[18IsTheMan]

Get one with a lid and get a cover. That's what I do. It's outside in the elements. No issues whatsoever. I probably do burgers 99% of the time on the blackstone. Always cook breakfast on it. So much better than having to clean grease splatter off your stovetop and counters.

I'd love to be able to throw some bacon, eggs and pancakes all down at the same time. Just like slinging hash back in my restaurant days.

How does the Blackstone cover work out out for you? I go through covers on my gas grill fairly frequently. They just dry out and eventually tear and let water in, etc. Even though I've kept it covered 100% of the time, it's still got some rust and wear on it from the elements.

 

[Stratcat22]

Ribs on the smoker for round one and wings & sausages for round two. Then two days of food coma.

 

[Deleted11512]

I'd love to be able to throw some bacon, eggs and pancakes all down at the same time. Just like slinging hash back in my restaurant days.

How does the Blackstone cover work out out for you? I go through covers on my gas grill fairly frequently. They just dry out and eventually tear and let water in, etc. Even though I've kept it covered 100% of the time, it's still got some rust and wear on it from the elements.

The one I have is about 1.5 years old, still in great shape, no moisture underneath after a good rain. The cover I had before this one was 2 years old, and it got a couple of rips in it. It was a grey pro series cover. It seemed to dry out pretty quickly and that's when it got some rips. Even though it was outside of the warranty window, they gave me a discount for a new one. So I just got a regular 36 inch BS cover with UV protection. It's held up much better than the last one. So I'd say just plan on spending $30 every 2-3 years on a fresh cover. As long as you use it regularly you'll have no issues.

 

[Blues man]

Hot Dogs.
They were fantastic

 

[Uscg1984]

Didn't grill anything this year, but did enjoy some venison tacos at the house.

 

[ScWildthing61]

Nothing, too damn hot out to be standing by flames fooling with a grill!

 

[Big JC]

Pork butt (actually half of a butt) on the recteq smoker. 225 degrees until internal temp is 205, usually takes about 7 hours for a four pound butt.

 

[Harvard Gamecock]

Pork butt (actually half of a butt) on the recteq smoker. 225 degrees until internal temp is 205, usually takes about 7 hours for a four pound butt.

I've done a couple of pork butts in my day, 7 hours on the smoker, then wrapped in foil, and put in a cooler overnight.
And then one day I bought 3 lbs, cooked and pulled for less than 15 dollars per pound.
I decided then and there my smoking pork butt days were over.

 

[Big JC]

I've done a couple of pork butts in my day, 7 hours on the smoker, then wrapped in foil, and put in a cooler overnight.
And then one day I bought 3 lbs, cooked and pulled for less than 15 dollars per pound.
I decided then and there my smoking pork butt days were over.

I don't mess with the wrapping and putting in a cooler. I cook mine uncovered, pull them when internal temp gets to 205, let them rest for an hour or so on the counter (unwrapped), pull them apart and pull out the big fat globs that are left and then chop into small pieces. I have had many people tell me it is the best BBQ they have had.

I think some people make cooking BBQ into a much bigger production than it needs to be. My recteq changed my outdoor cooking life. It is so easy to do great outdoor cooking I almost feel guilty about it.

 

[Backscrather]

Thread is useless without pics.

 

[SC95]

Steak and shrimp here. Usually just get the NY Strip, but the Delmonico at our local meat shop looked better this time around, so went with those. I usually cook over indirect heat until they get to temp and then sear, but didn't have time for that. Cut each steak into thirds and marinated for a couple of hours. Marinade has a lot of oil, so when you drop them on the grill, it makes a nice big flame that put some good char on it. I'm not usually too good at eyeballing without a thermometer, but these turned out a good medium.

I'd like to get into smoking, but I just don't have time to tend to a smoker all day. If there was something you could more or less set and forget, I'd give that a look.

I have an egg and like it a lot, but a good pellet smoker is "set it and forget it." Put the meat on and go to bed.

 

[Big JC]

I have an egg and like it a lot, but a good pellet smoker is "set it and forget it." Put the meat on and go to bed.

I have a neighbor who was a true egg disciple. He was deep into the egg and spent a fortune on accessories and cooked some great stuff on it. He got a pellet grill and I don't think he has used the egg 5 times in the past three years.

The egg is better for grilling a steak, but not by much.

 

[The Reel Ess]

Burgers. I've been on a strict diet/exercise regimen for some time. So that was glorious.

 

[ToddFlanders]

Anyone here reverse-seared a steak? I've heard it's the way to go for a perfect steak. I just don't eat red meat that often, so when I have a nice cut of beef I don't like to experiment.

 

[18IsTheMan]

Anyone here reverse-seared a steak? I've heard it's the way to go for a perfect steak. I just don't eat red meat that often, so when I have a nice cut of beef I don't like to experiment.

That's how I've been doing it recently. I use half the burners on the grill to get up to around 600 or so and then I put the steaks on the other half and heat them up over indirect heat to about 135 internal. Then I do a sear in a cast iron with butter. Main thing is to have the cast iron HOT, so you can sear each side in a minute or less so you don't end up cooking the inside. The ones I've done that way have turned out quite well. If I can do it, literally anyone can. I just have my steaks probed when they are on the grill so I pull them off when they're about 5 or so degrees shy of medium

I also like to sous vide. Main benefit of that is that it's impossible to overcook. Whatever done-ness you like, it'll turn out textbook every single time. Only downside is that it's time consuming, but once the steaks are going, you can walk away. You could cook it for 18 hours and it won't overcook.

Disclaimer: I'm a grilling amateur.