Grillroteca

[Hanley]

the texture is from their pre-seasoning process, and it should become totally smooth as it gets more seasoned.

Yeah....Blackstone's lack of preseasoning was acutally a selling point for me over the Camp Chef. There's no way a factory applied seasoning is going to be nearly as good as my OCD seasoning.

[Manveer]

Followed another video from John Setzler. Another good result.

[Hanley]

Followed another video from John Setzler. Another good result.

Your grill game really seems like it's getting dialed-in.

[Manveer]

Followed another video from John Setzler. Another good result.

Your grill game really seems like it's getting dialed-in.

Thanks. I'm having fun learning (and eating).

[Root]

Followed another video from John Setzler. Another good result.

Your grill game really seems like it's getting dialed-in.

Thanks. I'm having fun learning (and eating).

I nominate short ribs for your next cook.

[Hanley]

I nominate short ribs for your next cook.

Oohh...yes.


I've used the griddle every day since I got it. Here's a not very glamorous meal. But everything is so easy on the griddle...

[Manveer]

I need to get a temp probe for the grill... which leads me to want to just get a temp controller.

I got the Flame Boss 200 for my brother and he likes it. The 300 and 400 don't have displays, which I find annoying. The 500 has a display, but it's $350...a lot more than the 200 cost.

I hear some people use something called Fireboard as well. Anybody have experience with these?

[Manveer]

I’m making tandoori chicken using leg quarters today. I’ve done it before where I basically reverse seared and it turned out well. I was thinking of smoking and then searing this time.

My plan is to smoke at 275F dome temp with some apple wood chunks until internal reaches about 150F. Raise to 400F dome temp, then grill over direct heat to about 170-175F internal.

Sound reasonable? I’m also grilling naan after.

[Hanley]

My plan is to smoke at 275F dome temp

I found hotter and faster to work better with chicken. You can probably bump to 350ish. Though that's in the context of a kettle.

[Manveer]

My plan is to smoke at 275F dome temp

I found hotter and faster to work better with chicken. You can probably bump to 350ish. Though that's in the context of a kettle.

Hmm. That’s closer to what I’ve done in the past. 325 indirect (no wood chunks), then direct heat to finish. That’s what Meathead recommends.

Kamado Joe dude (John Setzler) recommends smoking at 275. In one video he smokes til it’s done. In another he finishes over direct heat after smoking at 275.

[Manveer]

I fucked it up. Came back to check about 50 mins in and I was already over target internal temp. It was ok and people seemed to like it/didn’t complain at least. I made two more leg quarters separately and watched the temp more carefully. They came out pretty tasty.

[iamsmu]

I'm going to try a chuck pseudo brisket tomorrow. It's salt brining now. We'll see.

[Hanley]

I'm going to try a chuck pseudo brisket tomorrow. It's salt brining now. We'll see.

OMG....I'm doing the same thing. Got a 5# chuck at Costco.

You using a kettle? What's the plan?

[iamsmu]

I'm going to try a chuck pseudo brisket tomorrow. It's salt brining now. We'll see.

OMG....I'm doing the same thing. Got a 5# chuck at Costco.

You using a kettle? What's the plan?

5# Chuck roast weirdnesses. I couldn't get a Chuck steak. Smoke at 250 until 170, wrap and cook until 205, then in the faux cambro for 1 to 3 hours. Rest out of wrap for 45? Minutes?

This worked out before. I worry about the bark though. And the meat is uneven. That might be a virtue. I can mess up some parts. . .

Starting roughly at 9 am to eat at 9 PM.

[Root]

I'm going to try a chuck pseudo brisket tomorrow. It's salt brining now. We'll see.

OMG....I'm doing the same thing. Got a 5# chuck at Costco.

You using a kettle? What's the plan?

5# Chuck roast weirdnesses. I couldn't get a Chuck steak. Smoke at 250 until 170, wrap and cook until 205, then in the faux cambro for 1 to 3 hours. Rest out of wrap for 45? Minutes?

This worked out before. I worry about the bark though. And the meat is uneven. That might be a virtue. I can mess up some parts. . .

Starting roughly at 9 am to eat at 9 PM.

Tie up the roast to make it a more uniform shape. Will also keep it together as it cooks.

[Root]

My plan is to smoke at 275F dome temp

I found hotter and faster to work better with chicken. You can probably bump to 350ish. Though that's in the context of a kettle.

Hmm. That’s closer to what I’ve done in the past. 325 indirect (no wood chunks), then direct heat to finish. That’s what Meathead recommends.

Kamado Joe dude (John Setzler) recommends smoking at 275. In one video he smokes til it’s done. In another he finishes over direct heat after smoking at 275.

I do all my chicken over direct heat, but farther above the coals. Dome temp of 400 or so. You have to be careful during the skin-down phase, but it turns out great.

[iamsmu]

Tie up the roast to make it a more uniform shape. Will also keep it together as it cooks.

Good idea, but it came in a 8" circle. That would never cook. I'm going to try to position it overlapping a bit to make it seem more even. There is a thick section that I considered butterflying, but I'm going to leave it. It's less than 4", more like 3".

[iamsmu]

My meat stalled at 152 and has dropped to 148 over the course of a couple hours. I'm going to move to the Texas crutch soon.

https://amazingribs.com/more-technique- ... l-bane-all

[omaniphil]

My meat stalled at 152 and has dropped to 148 over the course of a couple hours. I'm going to move to the Texas crutch soon.

https://amazingribs.com/more-technique- ... l-bane-all

I've never not panicked at least once doing a brisket or pork shoulder when the stall continued on until 2-3 hours before I had guests coming over for dinner. I end up crutching at least 2/3 of the time. I need to start these earlier. Or get a pair of brass balls that I evidently don't have.

[iamsmu]

My meat stalled at 152 and has dropped to 148 over the course of a couple hours. I'm going to move to the Texas crutch soon.

https://amazingribs.com/more-technique- ... l-bane-all

I've never not panicked at least once doing a brisket or pork shoulder when the stall continued on until 2-3 hours before I had guests coming over for dinner. I end up crutching at least 2/3 of the time. I need to start these earlier. Or get a pair of brass balls that I evidently don't have.

I feel ya. Especially since I messed up dinner a couple times recently, so bad that we were left with no real food.

I was stalled for 3 hours. Went into the crutch for a while and moved to the oven at 250 after an hour. My fire was waning and I wanted a nap. It went from 157 to 203 in 90 minutes. Good thing too since a huge storm rolled in.

It sat in the cooler for 2:45 and went down to 145. Looks good. Just got some juice for sauce. But it's now sitting at food hazard temps. Whatever. We'll eat it in a hour.

I need a better cooler. Yeti?