Wasalmonslayer
Well-Known Member
Just noticed this thread where’s my brain been!I did a nice prime rib on the smoker here are a couple pics before and after.
Sure was tasty!!
Had left overs for over a week
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"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
Just noticed this thread where’s my brain been!I did a nice prime rib on the smoker here are a couple pics before and after.
Sure was tasty!!
Had left overs for over a week
RBHarter
West Central AR
Some how or other I bought a top sirloin roast instead of tri tips ......it was probably cheaper anyway .........
I rolled it in Montreal steakhouse and parsleyized garlic salt and 7:45 later it hit 155° core at 200-225 over chunk cherry wood in the brand new electric smoker/charcoal/gas pit boss we bought at half price last fall .
The smoker is supposed to vent through the grills unfortunately not hot enough to cook anything so a little fire in the charcoal tray finished out the squash and shrimp kabobs and baked potatoes .
I may never cook another roast any other way . The left overs may be even better than the first go .
I rolled it in Montreal steakhouse and parsleyized garlic salt and 7:45 later it hit 155° core at 200-225 over chunk cherry wood in the brand new electric smoker/charcoal/gas pit boss we bought at half price last fall .
The smoker is supposed to vent through the grills unfortunately not hot enough to cook anything so a little fire in the charcoal tray finished out the squash and shrimp kabobs and baked potatoes .
I may never cook another roast any other way . The left overs may be even better than the first go .
Attachments
CWLONGSHOT
Well-Known Member
Grilled Balsamic Garlic Chicken!
Corn on the cob Angel hair pasta.
Corn on the cob Angel hair pasta.
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smokeywolf
Well-Known Member
CW, that looks and sounds fabulous. I like a slight vinegar taste to my chicken and LOTS of garlic.
Wasalmonslayer
Well-Known Member
Got a recipe that looks amazing!!
CWLONGSHOT
Well-Known Member
Mix all in container and allow to marinade for at least a hour and over night is Better yet. I made this up this AM. So about 8 hrs. Was good flavor.
I "mopped" the mixture on the chicken as I turned it.
CW
CWLONGSHOT
Well-Known Member
My 1996 Grill a Weber Genesis Gas Grill is going STRONG!! I dont use the kettle often its mostly for family gatherings or special cook affairs. (ZERO REPLACEMENT FOR a good CHARCOAL GRILL!!)
Momma noticed the grates wasnt great and tried to buy a set @ HD then Lowes. They had none. Her search skills are weak and I caught her looking to buy new grill!! NO NO NO!!!
This has been a awesome grill for us! I bought it with my first house and moved it here to the second in 1998. He got new stainless burners about five or six years back. The cross over tubes rotted away! About the same time we replaced the bottom flare us steel and grates.
The burners and cross overs as well as triangle flare up steel looks OK. I found a few sets from orher makers and surged on a 50$ set of cast iron.
Yesterday they arrived and tonight I am seasoning them. They are nicely black now instead of that brown/grey color. Ready for grilling tomorrow!
What grills are you using. Have you experienced the Weber Gas Grill?
CW
Momma noticed the grates wasnt great and tried to buy a set @ HD then Lowes. They had none. Her search skills are weak and I caught her looking to buy new grill!! NO NO NO!!!
This has been a awesome grill for us! I bought it with my first house and moved it here to the second in 1998. He got new stainless burners about five or six years back. The cross over tubes rotted away! About the same time we replaced the bottom flare us steel and grates.
The burners and cross overs as well as triangle flare up steel looks OK. I found a few sets from orher makers and surged on a 50$ set of cast iron.
Yesterday they arrived and tonight I am seasoning them. They are nicely black now instead of that brown/grey color. Ready for grilling tomorrow!
What grills are you using. Have you experienced the Weber Gas Grill?
CW
L Ross
Well-Known Member
Just used my Louisiana Pellet Grill LG 700 to make baby back ribs today. We were very busy working on out door projects and being able to set it and forget it for 3 hours of smoking, 2 hours of cooking in foil, and a 1/2 hour of back on the grill sauced. They came out perfect. Ever since I bought this thing I wanted ribs and finally got around to it. For my upcoming cast bullet shoot in a couple of weeks I have a Yak brisket and a nubby buck hind quarter to try.
JonB
Halcyon member
I use a vintage "New Braunfels" Texas smoker/grill. I've posted this photo before.
Mostly, I cook with wood, and maybe Charcoal if I am in a hurry.
Now to my Weber Genesis story (unknown sub-model, vintage?)
The firebox of this New Braunfels grill, needed new fire grates.
I'm too cheap to buy any, besides there are lots of "free" grills listed in
my area all the time. So I stumble onto a add in FB marketplace for
free Weber Genesis grill with tank. Add says it works great, but legs rusted and busted.
Seemingly this is a common problem if you store them outside using
the weber cover...holds the condensation moisture after a rain or dewy morning, I think?
Anyway, I tell the lady I want it for the grates only, they were the cast iron
ones and looked like new in photo. But I reassure her that I will haul it all away,
and recycle the metal. I get it home, and yes the grates are awesome and Tank was half full.
I disassemble the thing to recycle it, and I was impressed how well built they are. I know
because years ago, I've had several cheap gas grills, they last 2 or 3 years then rot out.
The burners and gas controls on this 20 yr old Genesis looked well designed and in excellent shape,
I wish I would have kept them, but they got recycled with the rest of the metal...I regret that.
If I ever decided I need a gas grill, I would surely search for one of these older USA made Weber Genesis grills.
I recently noticed, there is a guy in a Mpls suburb that sells "cleaned up" older Weber's for
a pretty fair price, sometimes he has installed new burners or flavorizer bars.
So there you go,
CW, since you asked, I figured I'd tell the story.
PS, added photo of weber cast iron grate, cut to fit.
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smokeywolf
Well-Known Member
If you're craving smoked meat, nothing beats an offset stick burner. Red or Post Oak for beef, Hickory or Pecan wood for pork or fowl. Sometimes Cherry for fowl.
Jon, the fact that you've got wood heating up on top of the firebox shows you've been doing this a while.
Offsets have a bit of a learning curve, but even the less expensive offsets ($400+/-) can produce mouth-watering results with minimal modification and some experience with fire control. Offsets are my preferred smokers, but my current conditions don't allow for that format.
When I bought the Kamado Joe, I chose that one because all the metal on the BBQ itself is stainless; quite hefty stainless grates.
Although you can get wonderful flavor with propane fired grills once the insides have been liberally coated with burned-on meat & fat juices, I'll put up with the mess of wood and charcoal ash for the smoked flavor.
An experiment was performed a year or so ago, whereby they fitted a ceramic Kamado type grill with a pellet burner setup. It didn't work out well because the Kamado retains heat so well and is so efficient it doesn't burn through enough pellets to impart much smoke flavor to the meat by the time the meat reaches desired done temperature.
Jon, the fact that you've got wood heating up on top of the firebox shows you've been doing this a while.
Offsets have a bit of a learning curve, but even the less expensive offsets ($400+/-) can produce mouth-watering results with minimal modification and some experience with fire control. Offsets are my preferred smokers, but my current conditions don't allow for that format.
When I bought the Kamado Joe, I chose that one because all the metal on the BBQ itself is stainless; quite hefty stainless grates.
Although you can get wonderful flavor with propane fired grills once the insides have been liberally coated with burned-on meat & fat juices, I'll put up with the mess of wood and charcoal ash for the smoked flavor.
An experiment was performed a year or so ago, whereby they fitted a ceramic Kamado type grill with a pellet burner setup. It didn't work out well because the Kamado retains heat so well and is so efficient it doesn't burn through enough pellets to impart much smoke flavor to the meat by the time the meat reaches desired done temperature.
CWLONGSHOT
Well-Known Member
Just chopped three big red taters, dirty style, with SPG and minced garlic some drizzled EVOO and of coarse some frozen butter chunks. All wrapped tight in thick foil with dbl thick bottom.
Corn cobs are soaking in salt water and two strip steaks, marinating in my mix of teriyaki, olive oil, Worcestershire & soy sauce, since this am.
Yum is fixin ta visit here a lil later.
Ooh yea rain stopped couple hours back and humidity and 85° rolled in...
CW
Corn cobs are soaking in salt water and two strip steaks, marinating in my mix of teriyaki, olive oil, Worcestershire & soy sauce, since this am.
Yum is fixin ta visit here a lil later.
Ooh yea rain stopped couple hours back and humidity and 85° rolled in...
CW
Hot Dog tonite, she said. Dog has been out on the patio as the duct cleaners are in the house! Safely, dog is back in the cool. Took us a while to vacuum the house from all the mess they left. Said I got mice in the attic - go get some poison. She says pay 12K$ to get the old insulation out. Nope, not going to happen.
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JWFilips
Well-Known Member
Well tonight I made "Firehouse" chicken! It is supposed to be an up state NY creation!
It is very heavy on the Vinegar based marinade! I like tart rather than sweet! Chicken thighs were marinate 6 hours in the recipe. The last step of grilling is to get a nice char on the outside! This chicken was excellent! Added some seasoned white oak wood to the grill during cooking!
Any one interested I can post a link to the recipe or Post it here!
It was tender and juicy with the right amount of smoke and char!
It is very heavy on the Vinegar based marinade! I like tart rather than sweet! Chicken thighs were marinate 6 hours in the recipe. The last step of grilling is to get a nice char on the outside! This chicken was excellent! Added some seasoned white oak wood to the grill during cooking!
Any one interested I can post a link to the recipe or Post it here!
It was tender and juicy with the right amount of smoke and char!
CWLONGSHOT
Well-Known Member
Fish Fry tonight Fresh Porgy in beer batter Bisquick & Special "dudu". Very very good stuff. Fed five hungry folks with left over & uncooked fish for another day.
My friends autistic boy who wouldnt eat fish to live another minute, loves uncle Bri's beer battered fish!! His parents was beside them selves when he was eating it some years back!!
CW
My friends autistic boy who wouldnt eat fish to live another minute, loves uncle Bri's beer battered fish!! His parents was beside them selves when he was eating it some years back!!
CW
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smokeywolf
Well-Known Member
Grilled marinated chicken thighs and tritip last night.
Mom says, "YUM!"
Mom says, "YUM!"