[smoking] Sea dn Cyber mofo's!

[longhorn341]

Originally Posted by syf350

Any reason to brine a pork butt?

I never have. They have enough fat content to not dry out.

[MrPeabody]

Originally Posted by syf350

Any reason to brine a pork butt?

Try injecting it with orange juice. I sometimes do that and use taco seasoning as a rub, then put it in the slow cooker. No need to brine it.

[Sea Six]

I believe with our ceramic grills, there is no need to brine, baste, add a water pan or a beer up anything's butt as you grill it.

[syf350]

Doing some wings. Have done them before but can't find where you guys told me how.

Checking out the other place it looks like about an hour at about 300 indirect? Sound right?

[Cybercowboy]

That works fine. Indirect and make sure you catch the fat in foil, don't want that soaking in the ceramic. I'm making wild salmon tonight, with bacon wrapped asparagus.

[syf350]

Originally Posted by Cybercowboy

That works fine. Indirect and make sure you catch the fat in foil, don't want that soaking in the ceramic. I'm making wild salmon tonight, with bacon wrapped asparagus.

Thanks.

did some halibut and sea trout last night, but cheated and used a gas grill

We're going to do the wings and a couple pizzas. It looks like the pizza needs to be on the stone on the extended racks. I only have one rack, so I'm thinking of just putting in the d plates full and doing on the regular grill feet down with stone. About 450 till done. Doable?

[Cybercowboy]

Originally Posted by syf350

Thanks.

did some halibut and sea trout last night, but cheated and used a gas grill

We're going to do the wings and a couple pizzas. It looks like the pizza needs to be on the stone on the extended racks. I only have one rack, so I'm thinking of just putting in the d plates full and doing on the regular grill feet down with stone. About 450 till done. Doable?

Yeah, should work.

[syf350]

Originally Posted by Cybercowboy

Yeah, should work.

[Sea Six]

Boston-Smokin - YouTube

[syf350]

First flip, sauce on.

[syf350]

Originally Posted by Sea Six

Video Link: http://www.youtube.com/watch?v=5GzMx9CnhVk

[syf350]

Well I failed. Wings were undercooked. Pizza was a little to Smokey for my taste. The technique of the pizza was spot on. They cooked perfectly.

Live and learn I guess.

[MrPeabody]

Originally Posted by syf350

Well I failed. Wings were undercooked. Pizza was a little to Smokey for my taste. The technique of the pizza was spot on. They cooked perfectly.

Live and learn I guess.

Cooking is all about trial and error sometimes. The motto at my house has always been "We're gonna eat it anyway."

[Cybercowboy]

Originally Posted by syf350

Well I failed. Wings were undercooked. Pizza was a little to Smokey for my taste. The technique of the pizza was spot on. They cooked perfectly.

Live and learn I guess.

Dude, you cook to temp not time. No reason to under cook.

And yeah, I don't put any smoking wood on the coals when doing pizza or bread. If you didn't and the smoke flavor was from the charcoal itself, I imagine you had some stray wood mixed in.

[syf350]

Originally Posted by Cybercowboy

Dude, you cook to temp not time. No reason to under cook.

And yeah, I don't put any smoking wood on the coals when doing pizza or bread. If you didn't and the smoke flavor was from the charcoal itself, I imagine you had some stray wood mixed in.

Yeah I just screwed up. Tried to rush it.

[syf350]

here's some pics for the hell of it

chicken looked damn good, just didnt leave them long enough



pepperoni and jalapeno before





and after



pepperoni, sausage, Canadian bacon, bacon before






After




and the step son tossing the dough

[Cybercowboy]

Pro tip on the pizza:

Everybody puts too much toppings on them. For grill pizzas less is more. Thin crust, very light on the toppings. The goal is to have them done in 5-7 minutes, at around 500 degrees.

[syf350]

Did steaks again today. Damn that Finney dude us a genius.

Forgot to get before pics, hut here's an after

[Sea Six]

Too many leftovers.

[syf350]