It's Grilling Time! The Official Stangnet Grill/Smoke Thread

[Olivethefet]

Well nothing much to report on the ribs. The smoker worked fine. I'm just not that great at cooking ribs. I honestly put very little effort into the cook so I got meh ribs as a result. First cook on new equipment so no big deal. I like the little cooker. I was at Lowe's checking the cook temp. Not bad.

 

[Noobz347]

So the pecan brioche has a real nice flavor, but it’s dense like a desert bread. Looks like the regular brioche is the winner for my May Day party.

I got the beef ribs braising right now, geez the house smells good!

Btw, I use this stuff for me beef broth now days. It’s so much better flavored than the stuff in the boxes.

I use this stuff too. It is good but you will discover that is not a replacement for everything that needs beef bullion. It's sweet.

After a while, you'll get used to the new flavor and taste a lot more of the sweet.

Oh, and I'm not shocked about the bread. The third baked loaf from the top looks amazing. Like the last one you made looked amazing.

Maybe now you're trying to cross planes of existence.

 

[Noobz347]

This will be my next major endeavor. Maybe this coming weekend. I'll have to see what the weather will be like.



I do not own an electric rotisseri. I'll have to pick one up somewhere. I'll be doing this over lumb hardwood charcoal and some oak hardwood. Probably, open top.

 

[Ryuk]

Well nothing much to report on the ribs. The smoker worked fine. I'm just not that great at cooking ribs. I honestly put very little effort into the cook so I got meh ribs as a result. First cook on new equipment so no big deal. I like the little cooker. I was at Lowe's checking the cook temp. Not bad.

What wood did you use? What rub? What was your time and temp?

 

[Davedacarpainter]

This will be my next major endeavor. Maybe this coming weekend. I'll have to see what the weather will be like.



I do not own an electric rotisseri. I'll have to pick one up somewhere. I'll be doing this over lumb hardwood charcoal and some oak hardwood. Probably, open top.

I’ve always wanted a rotisserie, let me know how yours works out.

 

[Olivethefet]

@Ryuk I used the wood pellets pictured in the post where I introduced the new smoker. It's mixture of hardwoods. It's supposed to be a good all around wood pellet. The rub I used is a recipe that Guga from Guga Food on YouTube uses. I cooked it at 250 for approximately 5 hours. The internal temp got to 192. I usually will cook something like this for an extended period while basting periodically. This time I got busy and it got to just hangout in the smoker for the whole cook. I didn't wrap it or anything. Im pretty sure I could have done a lot better job if I had payed a little more attention to it. I welcome any and all feedback though.

 

[Ryuk]

@Ryuk I used the wood pellets pictured in the post where I introduced the new smoker. It's mixture of hardwoods. It's supposed to be a good all around wood pellet. The rub I used is a recipe that Guga from Guga Food on YouTube uses. I cooked it at 250 for approximately 5 hours. The internal temp got to 192. I usually will cook something like this for an extended period while basting periodically. This time I got busy and it got to just hangout in the smoker for the whole cook. I didn't wrap it or anything. Im pretty sure I could have done a lot better job if I had payed a little more attention to it. I welcome any and all feedback though.

I usually do 275 for 5 hours but that's not far off enough to make a huge difference. What was the issue? If it was too tough, then the temp might be the cause. I usually take beef to around 203.

 

[Noobz347]

This is the goal:

 

[Noobz347]

@Ryuk I used the wood pellets pictured in the post where I introduced the new smoker. It's mixture of hardwoods. It's supposed to be a good all around wood pellet. The rub I used is a recipe that Guga from Guga Food on YouTube uses. I cooked it at 250 for approximately 5 hours. The internal temp got to 192. I usually will cook something like this for an extended period while basting periodically. This time I got busy and it got to just hangout in the smoker for the whole cook. I didn't wrap it or anything. Im pretty sure I could have done a lot better job if I had payed a little more attention to it. I welcome any and all feedback though.

I went back and looked at your new grill again. You may run into issues I've run into with thin-wall grills (I cook on these nearly exclusively). The problem is temperature swings any time you try cooking low and slow. One of the things I do to help with this is add heat mass. I add more metal to the grill Interior. Carbon steel works well, is cheap, and doesn't off-gas. It's like adding a little more weight to the fly-wheel.

 

[Olivethefet]

One of the things I do to help with this is add heat mass.

If I understand it correctly from the person I bought this grill from they make a heat blanket for these grills. I might look into that at some point. This particular grill tracks the temp and gives you a nice little graph to look at. The temp appeared to stay fairly consistent, but that is what the probe was seeing. The actual swings could have been greater than it showed. I do want to add a seal around the lid. One of the issues with the grill, caused by shipping damage, is that the lid doesn't seal as well as it could.

@Ryuk I over seasoned the meat to start with. It came out tough and dry. It had good color, but that was about it. I'll do a Boston Butt on it in the near future. I can cook those consistently well on my old barrel smoker. If I can't do that on this grill than I'll have a problem.

The barrel smoker runs at around 225. It has not temp control and is about as thick as a tin can. You know the kind I'm talking about. They have been making that style smoker for decades.

 

[Olivethefet]

I've never cooked anything rotisserie style. That standing rib roast looks amazing though. I hope it works out for you! Out of all the grills I have at the house the only one that I could try that on would be the old Char-Griller. The new ones that they sell are not made as well as the one I have, but I still believe that for a cheap grill they are one of the best options on the market.

 

[Davedacarpainter]

So i bought a Made In carbon steel roasting pan. After this coming weekends brisket and bread ordeal with the family I’m going to get into roasting chicken. My old pan is some cheap worthless one I bought twenty or so years ago and is oval, you cook a turkey in that one and that’s it.

The carbon steel gets seasoned similar to cast iron. This piece weighs right at seven pounds. I can’t wait to try it out. I can brown meat in it and throw it into the oven or grill afterwards. I’ll let you know what I think starting the following weekend.

Very initial review is I love it. Nice weight and really looks like a bitchin’ roasting pan.

I’m looking into buying a dutch oven next. I’m favoring a Staub over Le Crueset at the moment. They cost a little over $400 for nine quart versions, so I’ll do a little studying on this one before purchase. Any opinions out there?

 

[Noobz347]

So i bought a Made In carbon steel roasting pan. After this coming weekends brisket and bread ordeal with the family I’m going to get into roasting chicken. My old pan is some cheap worthless one I bought twenty or so years ago and is oval, you cook a turkey in that one and that’s it.

The carbon steel gets seasoned similar to cast iron. This piece weighs right at seven pounds. I can’t wait to try it out. I can brown meat in it and throw it into the oven or grill afterwards. I’ll let you know what I think starting the following weekend.

Very initial review is I love it. Nice weight and really looks like a bitchin’ roasting pan.

I’m looking into buying a dutch oven next. I’m favoring a Staub over Le Crueset at the moment. They cost a little over $400 for nine quart versions, so I’ll do a little studying on this one before purchase. Any opinions out there?

My only opinion on the dutch oven would be to stick with the cast over carbon steel and be sure to get one with a charcoal ridge on the top (non-negotiable for me when I buy them).

For a first dutch oven, I recommend getting one with smooth bottom. You can pick up a trivet for cheap if you want to use it over coals. Otherwise, the smooth bottom works best on grills and in ovens.

 

[Noobz347]

Oh... I also like trivets for some damned reason. I even like the word, "trivet".




That ^^^ is also a kickass grill. That's is my kind of outdoor cooking.

 

[Ronin38]

Oh... I also like trivets for some damned reason. I even like the word, "trivet".


That ^^^ is also a kickass grill. That's is my kind of outdoor cooking.

^ THAT is cool! errr... Hot!

 

[Davedacarpainter]

Well, my brother’s birthday brisket weekend is here.

I just got started by getting the dough going for the brioche bread. Once it’s made and goes into the fridge, the brisket comes out and gets trimmed.

Then it sits for an hour or so to warm up, seasoned and on the smoker for the long haul.

I’m excited that it’s finally going now.

I’ll post pictures once I trim the brisket. About two hours from now.

 

[Noobz347]

Bone-in Prime Rib Roast is set for Mother's Day.

I just finished ordering the rotisserie for my kettle grill (along with some other replacement parts).

 

[7991LXnSHO]

Leave it to me to bring it back to basics ...burgers and dogs on the grill tonight. I'm leaving work here in about 15 minutes (if I make it that long), heading home, and then get the burgers made up and throw 'em on the grill. Might use some of that Todd's Dirt again in 'em.

Hm, may have to make a pit stop on the way...could use some beer...

On Weds evening, my son was tagged to grill supper on his own. The burgers were not completely blackened on the outside and were more pink inside than I prefer, but nobody died and they were more edible than at a car show. So it was a good start.

 

[Davedacarpainter]

So, the first batch after needing, it came out as perfect as I know, just beautiful dough.

Have you been proofing for two hours, or are you just glad to see me?

After deflating the dough, into the fridge it goes. That means my baby finally comes out for it’s reveal. Everyone! It’s a wagyu cow brisket! It’s secretly what I was hoping for…..

Time to do some trimming.

I love the emoji since it’s me anyhow, lol. Thanks @Noobz347 .

 

[Davedacarpainter]

I don’t know if this is needed advice for y’all, but trim the fat off of the brisket as soon as you pull it out of the fridge. Much easier that way.

So, I trimmed right at five pounds of fat from this big boy. Leaves me with 15 + glorious pounds of brisket! Got to let it warm up for a little bit longer.

I went and bought an extra large pan today just for this brisket. The gold one is my normal large pan.

Five wonderful pounds of wagyu fat to render down this Sunday into a really bitchin’ beef tallow.

Seasoned with salt and pepper and my nifty new MEATER thermometer in the point.

Btw, a snap shot of the MEATER app. Pretty cool. Ambient temp and meat temp.

It’ll be in the smoker in just a bit.