Re: Swill Q Thread

[WhiteBoyHatcher]

Electric? In that case I have no idea.

A statement like this makes you ineligible for membership on this board.

If I were a snob, I might opine that owning an electric smoker should make you ineligible for membership on this board. But I'm not. So I will let Pantry say it.

J/K au....I know charcoal/stick burners don't work for everyone.

[aualum06]

A statement like this makes you ineligible for membership on this board.

If I were a snob, I might opine that owning an electric smoker should make you ineligible for membership on this board. But I'm not. So I will let Pantry say it.

J/K au....I know charcoal/stick burners don't work for everyone.

Meh it was a Christmas gift and I'm still learning to use it. My next grill will be a charcoal when I can afford it I hope

[The Pantry]

Electric? In that case I have no idea.

A statement like this makes you ineligible for membership on this board.

I disagree. Have no idea how electric smokers work, either.

They have water pans?

[Izzo Court]

I started this 12lb brisket at 10PM Friday night and finally pulled it after the probe went in like butter and read 198 degrees at 1PM Saturday. I let it rest 2 hours in a cooler while I whipped up spicy corn and smoked mac and cheese. I injected with butter prior to throwing it on the smoker, then again before I wrapped it. I marinated it in Italian dressing for 18 hours, but I don't think it really did much.

[NigelUno]

I started this 12lb brisket at 10PM Friday night and finally pulled it after the probe went in like butter and read 198 degrees at 1PM Saturday. I let it rest 2 hours in a cooler while I whipped up spicy corn and smoked mac and cheese. I injected with butter prior to throwing it on the smoker, then again before I wrapped it. I marinated it in Italian dressing for 18 hours, but I don't think it really did much.

Did you make S'mores?

[CheesySpartan]

I started this 12lb brisket at 10PM Friday night and finally pulled it after the probe went in like butter and read 198 degrees at 1PM Saturday. I let it rest 2 hours in a cooler while I whipped up spicy corn and smoked mac and cheese. I injected with butter prior to throwing it on the smoker, then again before I wrapped it. I marinated it in Italian dressing for 18 hours, but I don't think it really did much.

Gotta marinate a hunk of meat like that for at least 36 hours (up to 48) to get a good flavor penetration. I always go with a combo of red wine, worcestershire, chopped onion, garlic, salt, pepper and liquid smoke. I grill it so if smoking you probably don't need the liquid smoke.

[CheesySpartan]

Doing a bone-in leg of lamb for Easter Sunday.  7-8 lbs.  Going to do it Sous Vide to 120 and then throw it on a 600 degree grill for a few minutes a side to give it a nice crisp.  Then let it rest and come up to 130-135.  I am rubbing it with paste of garlic, oregano, olive oil, lemon, salt and pepper.  I've done 6-7 legs either on the grill or oven but never Sous Vide.  Every other meat i've done that way has been excellent.  Should be interesting.

[WhiteBoyHatcher]

I'm trying really hard to not be a snob.

As a general rule, you do not need to marinate a brisket. Or inject it. I would certainly not inject it with butter. If you have a trimmed flat maybe you might try to marinate or perhaps inject with some beef bullion. Not a packer though.

[Guest]

I'm trying really hard to not be a snob.

As a general rule, you do not need to marinate a brisket. Or inject it. I would certainly not inject it with butter. If you have a trimmed flat maybe you might try to marinate or perhaps inject with some beef bullion. Not a packer though.

Offering sound advice based on experience is not being a snob.

[Guest]

WBH?

I doubt you've used one of these.....but based on reading and looking at it, your opinion on it for a home smoker???

Dyna Glo

[WhiteBoyHatcher]

Eh. My opinion is I'd spend the extra $125 and get a WSM. I'm sure you could make decent Q on it but it's not going to hold temps worth a shit and you're going to be babysitting it and re loading it often. This gets old fast, especially on overnight cooks. And there will be some of those the way you host family.

[The Pantry]

Doing a bone-in leg of lamb for Easter Sunday.  7-8 lbs.  Going to do it Sous Vide to 120 and then throw it on a 600 degree grill for a few minutes a side to give it a nice crisp.  Then let it rest and come up to 130-135.  I am rubbing it with paste of garlic, oregano, olive oil, lemon, salt and pepper.  I've done 6-7 legs either on the grill or oven but never Sous Vide.  Every other meat i've done that way has been excellent.  Should be interesting.

No experience with sous vide but will throw in my 2 cents. Done leg of lamb on the rotisserie and in the smoker but never a bone-in. The bones are deep and will likely take on very little heat from both the sous vide and grill. Just my opinion but going for 130-135, I would de-bone it first.

Leg of lamb is the most frustrating piece of meat I've tried to de-bone. The bone/joint seems to go in all directions. Gave up years ago and no longer hesitate to ask the meat counter butcher to do it. Ask for the bones...they make excellent stock.

Jaheab hasn't been here in awhile. He had an excellent recipe for stuffed leg of lamb that I smoked a couple times.

[Izzo Court]

I'm trying really hard to not be a snob.

As a general rule, you do not need to marinate a brisket. Or inject it.

I completely agree. This is the first one I marinated and it didn't add any noticeable flavor. So many people swear by injecting, and I haven't noticed much of a difference in texture or flavor with that either. I figure there is just so much collagen breaking down it keeps it moist. If anything, injecting probably adds an extra hour to the cook because it gives it more moisture to "sweat" and prolong the stall.

[DWags]

Eh. My opinion is I'd spend the extra $125 and get a WSM. I'm sure you could make decent Q on it but it's not going to hold temps worth a shit and you're going to be babysitting it and re loading it often. This gets old fast, especially on overnight cooks. And there will be some of those the way you host family.

Why wouldn't you have to baby sit a WSM?

[Izzo Court]

Eh. My opinion is I'd spend the extra $125 and get a WSM. I'm sure you could make decent Q on it but it's not going to hold temps worth a shit and you're going to be babysitting it and re loading it often. This gets old fast, especially on overnight cooks. And there will be some of those the way you host family.

He might want to look at a Chargriller Akorn for $288.
It's a Kamado type grill made out of steel. I had one for two years before the bottom rusted out. It would have lasted a lot longer if I simply removed the ash tray and stored it in the garage after each cook. They are light, easy to move, and you can smoke, grill, or sear on them.

https://www.walmart.com/ip/40267083?wmlspartner=wlpa&adid=22222222227029853077&wl0=&wl1=g&wl2=c&wl3=49755579872&wl4=pla-101323049552&wl5=9051817&wl6=&wl7=1019264&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=40267083&wl13=&veh=sem

[The Pantry]

Jaheab hasn't been here in awhile.  He had an excellent recipe for stuffed leg of lamb that I smoked a couple times.  

Couldn't find the actual recipe but found pics of one I stuffed.  All the stuffing ingredients in the first few.

[WhiteBoyHatcher]

Eh. My opinion is I'd spend the extra $125 and get a WSM. I'm sure you could make decent Q on it but it's not going to hold temps worth a shit and you're going to be babysitting it and re loading it often. This gets old fast, especially on overnight cooks. And there will be some of those the way you host family.

Why wouldn't you have to baby sit a WSM?

You can probably go back in this thread and find 20 posts of me pimping the WSM but I'll do it once more. It is the easiest, best, most efficient, cost effective smoking pit on the market that consistently produces high quality BBQ. An 18.5 will run you $300 or less brand new and you can often find used ones in great shape on CL.

If you learn how to set up your fire properly (google 'WSM minion method') you can easily run one for 12-14 hours at 225-250 without having to adjust a vent or reload charcoal. You figure out where you need your vents to be after a few cooks, and it's practically set it and forget it.

[CheesySpartan]

Jaheab hasn't been here in awhile.  He had an excellent recipe for stuffed leg of lamb that I smoked a couple times.  

Couldn't find the actual recipe but found pics of one I stuffed.  All the stuffing ingredients in the first few.

Looks great

[Watch Out Pylon!]

I now want some breakfast lamb.

[DWags]

I'm trying this. I'll put it together tomorrow, probably start smoking it at 4:00.

Anyone have a suggestion other than apple?

This looks good. I'm afraid I won't be very good at cutting it down to roll size

[WhiteBoyHatcher]

I've done a hundred of those. If you want something smaller use a tenderloin. Sausage, Jalapenos, cheese if you like. I've done one stuffed with white castle stuffing.

[DWags]

I've done a hundred of those. If you want something smaller use a tenderloin. Sausage, Jalapenos, cheese if you like. I've done one stuffed with white castle stuffing.

Will the Jalapenos be overpowering? I plan on giving it to my Mom and pops inlaw. they're cool, but old. That sound's great to me.

What's white castle stuffing?

[WhiteBoyHatcher]

Use green peppers if you don't want the heat. I've used hot ground sausage, bread crumbs, red onions and jalapenos in one for personal use and it was great.

White castle stuffing - pretty famous, surprised you've never heard of it. Essentially just rip some sliders up, mix with some salt, pepper and chopped celery if you desire. I have added ground sausage to my mix in the past.

Here's a recipe from their site actually - https://www.whitecastle.com/food/recipes/recipes/white-castle-turkey-stuffing

[WhiteBoyHatcher]

Some pics from the WC one I did.

[Guest]

Some pics from the WC one I did.

That looks damned good.

[The Pantry]

craigslist ad:

BBQ Smoker, Redneck Executive Smoker/Grill, This is an executive file cabinet that I turned into a smoker. 1st - 4 drawers have cooking grates and bottom drawer holds the movable cooking rack with the ash pan below. It has 2 shelves that fold down when not in use for easy storage. Shelves also have sauce/beer holder pans on each side. There is a lower air inlet for temp control on each side of pit. Pit is on wheels for easy transport. Possible local delivery
$750.--call

[WhiteBoyHatcher]

Aren't file cabinets usually galvanized?

[The Pantry]

Aren't file cabinets usually galvanized?

The sheet metal exterior definitely is not...probably just 1010-1020 mild steel. Not sure what the drawer sliders are made of or what the coating is but doubt it's a zinc galvanizing process.

Get what you're saying though. Would not hold up in use. Cabinet would have to be stripped and coated with heat resistant paint to give it a chance at longevity. I like the snake setup in the charcoal drawer.

[The Pantry]

[Guest]

Barbecue spot Fitzgerald's named Michigan's best small-town bar by Thrillist

Thrillist, a food and entertainment website, has named the best small-town bar in every state. In Michigan, the honor went to a U.P. spot heralded for its barbecue: Fitzgerald's Restaurant.

Fitzgerald's is located in Eagle River, a town with a population of 71, according to the 2010 census. Eagle River is near the top of the Keweenaw Peninsula — about as far north as you can get in Michigan.

"Fitz serves up great BBQ to go along with the requisite whitefish, but despite its designation as a restaurant, it might also be the best place to drink with a view of a Great Lake period,“ said Thrillist.

Fitzgerald’s more than 100 beers — the owner has an enthusiasm for craft beer — pair quite nicely with a view of Lake Superior. It also has lots of whiskey, with its more than 90 offerings backed by “a staff loaded with knowledge about each,” Thrillist said.

The restaurant's website says Fitzgerald's southern-style barbecue, including brisket, ribs and pork shoulder, is smoked daily in a wood-fired smoker.

[TheReal_LWS]

Anyone have a Blackstone Grill? Considering picking one up. I think being able to make breakfast on it would be sweet.

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