Grillroteca

[Manveer]

I bought this a couple of months ago pre-apocalypse because it was a “lightning deal” and I wanted to grind my own meat eventually:

Wife asked me to make burgers this weekend. @Hanley, what’s your go-to blend?

[Manveer]

Wife asked me to make burgers this weekend. @Hanley, what’s your go-to blend?

Thanks for nothing, @Hanley

I ended up getting 1.5 lbs of chuck and .5 lbs of short rib and just blending it together. Made smash burgers, which turned out OK, except they were falling apart on the flat top because I probably didn't compress them enough before putting them on.

Made chili with the leftover meat. It was great. Grinding fresh isn't that difficult, just takes some extra prep time and cleaning.

[Hanley]

Thanks for nothing, Hanley

Ah, shit, sorry.

I honestly forget what I used to use. Now it's whatever is cheap and looks tasty.

[Mahendra]

Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

[Root]

Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

The thickness of the cut you're cooking matters a lot. If it's 2.54 cm thick or less, you should be going by feel. If it's a thicker cut, you might want to pull it off at 120 to allow for carryover cooking. The thicker the cut, the more carryover you'll get.

I'm confused by "using iron skillets to grill over a gas stove". Are you grilling or cooking in cast iron on a stove?

[Manveer]

Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

$100 for a Thermapen vs $34 for a Thermopop. Why bother with a Thermapen? I use a $13 instant read thermometer (Thermopro TP03) that works fine - accurate, reads in a few seconds.

[Root]

Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

$100 for a Thermapen vs $34 for a Thermopop. Why bother with a Thermapen? I use a $13 instant read thermometer (Thermopro TP03) that works fine - accurate, reads in a few seconds.

The speed of the Thermapen allows you to find the exact "center" (lowest temp) of whatever it is you're cooking. You can slide that probe in and out and watch the temp change in real time without any waiting at all, not even a "few" seconds. If those other thermometers can do that, bless.

[Manveer]

Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

$100 for a Thermapen vs $34 for a Thermopop. Why bother with a Thermapen? I use a $13 instant read thermometer (Thermopro TP03) that works fine - accurate, reads in a few seconds.

The speed of the Thermapen allows you to find the exact "center" (lowest temp) of whatever it is you're cooking. You can slide that probe in and out and watch the temp change in real time without any waiting at all, not even a "few" seconds. If those other thermometers can do that, bless.

Yeah, mine does that.

[Root]

Anyway, I did a Chuck Roast last weekend on my 20" kettle. The temp held pretty regularly at 230°±10 with little fussing for ~7 hrs using the snake method. It was a little guy, about 3lbs, and I pulled it at 197°. It turned out great - it makes a world of difference NOT to wrap this cut.

Dude, that looks incredible.

[Root]

Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

$100 for a Thermapen vs $34 for a Thermopop. Why bother with a Thermapen? I use a $13 instant read thermometer (Thermopro TP03) that works fine - accurate, reads in a few seconds.

The speed of the Thermapen allows you to find the exact "center" (lowest temp) of whatever it is you're cooking. You can slide that probe in and out and watch the temp change in real time without any waiting at all, not even a "few" seconds. If those other thermometers can do that, bless.

Yeah, mine does that.

Then bless. My parents have always had like 5 cheap thermometers that all take like 10 seconds to read, and probably not accurately. Cooking at their house drove me nuts until I got them a good one.

[Manveer]

My brother bought me a Thermopop. Lost it in a move. I bought the other one hoping it would hold me over until I found the Thermopop. That was more than a year ago.

[Mahendra]

Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

The thickness of the cut you're cooking matters a lot. If it's 2.54 cm thick or less, you should be going by feel. If it's a thicker cut, you might want to pull it off at 120 to allow for carryover cooking. The thicker the cut, the more carryover you'll get.

I'm confused by "using iron skillets to grill over a gas stove". Are you grilling or cooking in cast iron on a stove?

Thanks for the feedback. To clarify, I'm cooking in a cast iron on a stove. Sorry for the confusion.

The cuts of meat that I'm grilling are all 2.54 CM / 1" thick or less. One thing I haven't considered was taking it off at 120 and allow carry over cooking.

[Root]

The cuts of meat that I'm grilling are all 2.54 CM / 1" thick or less. One thing I haven't considered was taking it off at 120 and allow carry over cooking.

Thinner cuts won't have a whole lot of carry over cooking, but will go from rare to medium pretty fast, like in 60 seconds over a hot fire or a hot pan. It's just something you have to get a feel for.

[Mahendra]

The cuts of meat that I'm grilling are all 2.54 CM / 1" thick or less. One thing I haven't considered was taking it off at 120 and allow carry over cooking.

Thinner cuts won't have a whole lot of carry over cooking, but will go from rare to medium pretty fast, like in 60 seconds over a hot fire or a hot pan. It's just something you have to get a feel for.

I figured as much. Will keep practicing. Thanks again

[alek]

Smoked some spare ribs today. Only my second smoke. No sauce; rub was garlic powder, pepper, salt, chili powder, paprika.

I have an okay offset smoker; started with charcoal and tried to use oak for remainder. Went pretty well. I plan to do this a lot more often this year.



Edit: title won’t edit...

[Root]

Cooked dinner over the backyard fire pit last night. The things closest to the camera are ramps (wild leeks) that we harvested just hours before. Probably - nay, definitely - my favorite non-meat food (unless we're counting beer as a food?)

[alek]

Smoked a couple chickens today. Delish!!

[Root]

What's everyone grilling this weekend? I'm about to take some St Louis ribs off the grill. Been cooking at something like 300 and they're done after about 4 hours. Got some sweet potatoes on there too. I rub them with oil and vegeta seasoning and roast them until they're like warm butter inside. So good.

[Manveer]

Probably going the lazy route and grilling pre-marinated carne asada and chicken from the butcher this weekend.

Made burgers last weekend, ground fresh. Tried to make them as smashburgers, but I think the patties were too heavy for that (1/3 lb). Undercooked them. Fail.

Butcher did have A5 wagyu surprisingly, so I snagged some. That turned out well at least.

[Allentown]

Hot dogs and chicken sausage on Memorial day. Eh.
Was craving BBQ chicken yesterday, but lack of planning meant I just had one pack of frozen chicken thighs and one pack of frozen chicken breast.
Threw both packs in the sous vide at 150 for two hours before going on the grill. Probably needed warmer/longer in the sous vide because after a char then almost 20min on the grill (lid temp said 600) was only 157 in the middle.
Ended up turning out tasty, just took way longer than I expected.