BBQing Reefers - What's on your grill/smoker?

[jayala12]

Breakfast drink

And u are using the lumber jack pellets correct ?

 

[Reef-junky]

Done

 

[Reef-junky]

And u are using the lumber jack pellets correct ?

Yep

I didn’t empty the bottom of the hopper though so it may take a few cooks to get into them.

 

[Reef-junky]

Nice middle

 

[Reef-junky]

I like the different flavor of the Brazilian steak rub. It has a little sweetness and spicy to it.

 

[Reef-junky]

Made some homemade garlic bread as well

 

[Hydrored]

Ribs with a couple pieces of pit masters treats

 

[Hydrored]

Ribs with a couple pieces of pit masters treats

 

[homer1475]

Forced air pellet burners are never oxygen starved so they will burn very clean. They will add a smoke flavor that matches the wood.
Some people have come to enjoy a more acrid smoke flavor that comes from running a slightly oxygen starved fire. This is that campfire smell when a fire is just lit or after it was put out. This used to be considered a sign of a pit master who couldn't manage his fire properly but now some people associate it with good BBQ.
For people who like this style of BBQ, a pellet grill is generally a bad choice. You can get a bit of the flavor with a pellet packed smoke tube placed right on the edge of the grill above the infeed since that is a low airflow area.

I can 100% tell what wood a BBQed piece of meat is smoked on. I think this is the one reason I don't care for the electric smoker. You get that "burnt" wood taste, not the smokey wood flavor.

 

[Reef-junky]

Today’s breakfast

 

[Reef-junky]

Almost done

 

[Reef-junky]

Done

 

[homer1475]

Lets see got 2 racks of St. Louis style ribs for dinner, but up first is an 8lb pork belly for brown sugar and maple bacon.

Smokers going to be running all day today!

 

[themcnertney]

S’mores

 

[themcnertney]

Picked up some stuff tonight.

 

[Chefman76]

Some delicious looking meat snacks on this thread! Chefman approves!!!

 

[SPR1968]

So inspire me guys.... how do you cook your steaks on the grill especially ’rump’ which I’m having tonight ?

Just about 1 inch thick

 

[DonTavo27]

What is that some kind a meat club thing?

It’s a company that sells quality meet,
Including wagyu/angus cross bred beef and really good pork. It’s worth a try IMO especially if you’re into grilling/smoking. Shipping cost is also reasonable.

I've done their tri-tips and love them! Would be interested to see how you like the brisket. I just did a local Montana "wagyu" brisket. They say 85-90% "wagyu" genetics. I thought the flat was phenomenal but as the point is inherently fatty I think the fatty wagyu made it a little bit unappealing. Curious if you get the same result

I was tempted on the tri tip my self, the brisket however was great, and at 14+ pounds you can go wrong. I did end up trimming off about 2 pounds of Fat! Which was bit much, I saved it,
Figured I could make something down the road with it.
I think I ended up eating about a pound and a half in one sit down lol. It was about a 10 hour cook on my wsm, 1 hour rest. I cut the flat off and grilled it on a propane grill for my family, and smoked the point for my self. The only thing I regret was not adding a little Beef Broth when I wrapped it after the crust set, but It was still fork tender. I also got a 3 pound flank, wagyu ground beef, and franks. It was my first time ordering from them, and I don’t regret it.

 

[K7BMG]

I can't believe that folks use FLAVORLESS INCINERATION DEVICES.
IE gas ran ranges.
LoL. Sorry dont want to offend but.....

The flavor is found in lumpwood and a ceramic cooker.
My two fan based requests over and over.
Turkey and Pulled pork

 

[homer1475]

Last nights dinner.

Homemade potato salad(yes with the homemade bacon), grilled asparagus, and St. Louis style ribs.