Liberal Forum

I'll kick this off by admitting that when it comes to grilling and smoking meat, I'm a novice. Until a little more recently, all I ever grilled on was a Weber gas grill and simple charcoal grills. With a Weber, I got pretty good at knowing the grill and being able to cook hamburgers and steaks close to rare, medium and well.

Well, I moved and no more Weber grill.  T he house came with an outdoor kitchen with a built in Green Egg and a Memphis Grill pellet smoker.  Neither of which I had any clue how to use.  I have discovered that the Memphis grill is really easy to use and it smokes rather well.  I'm still experimenting with different wood pellets.  What makes it easy is the temperature probe that tells you when the meat is perfectly cooked.  What I miss about it, or what I am still trying to figure out, is how to get good "crust" on the meat, and caramelize BBQ sauce.

I've tried the Green Egg several times.  First couple of times were disasters - I won't even go into it.  Finally, I'm figuring out how to use a temperature probe with it, but it's freaking hot and I hate opening the thing.  Someone told me about a remote meat thermometer which I think I'm going to get.  

So, any tips, secrets, or other crap anyone wants to share is certainly welcome.

I’m excellent at grilling. I just ordered a Pit Boss Memphis which is a 4 in one. I’ll be learning how to smoke as well.

Staplophobia » 25 Jun 2022, 6:15 pm » wrote: ↑

25 Jun 2022, 6:15 pm

The bone pulled clean out and it took 2 forks to make it "pulled".

That's just freaking beautiful!
 

Huey » 25 Jun 2022, 5:47 pm » wrote: ↑

25 Jun 2022, 5:47 pm

I’m excellent at grilling. I just ordered a Pit Boss Memphis which is a 4 in one. I’ll be learning how to smoke as well.

We've always grilled a lot.  I got real good with a Weber.  But, the Weber doesn't smoke meats.   Now, the Memphis Grill has made me look like I really know what I'm doing.  Have gotten great smoke rings on the meat.  And, the meat stays moist and tender.  Now, I just have to work on that crust. 
 

I'm going to be grilling up some bacon-wrapped filet mignons this weekend. Maybe I'll put a NY strip on for myself - it has a bit more flavor. I'm going to do this in my pellet grill. The difficult for me is to get it cooked medium to medium rare, even with a meat thermometer. Anyone have any tips?

Skans » 01 Jul 2022, 8:25 am » wrote: ↑

01 Jul 2022, 8:25 am

I'm going to be grilling up some bacon-wrapped filet mignons this weekend. Maybe I'll put a NY strip on for myself - it has a bit more flavor. I'm going to do this in my pellet grill. The difficult for me is to get it cooked medium to medium rare, even with a meat thermometer. Anyone have any tips?

well. My old man was a chef. He taught me. To poke it with your finger. It should be very springy.. like spring back.. sponge-ee
Nothing worse then buying a nice expensive steak and over cooking it. Yuk.  
that probably wont help you tho. If you've never done it.
 

sootedupCyndi » 01 Jul 2022, 8:32 am » wrote: ↑

01 Jul 2022, 8:32 am

well. My old man was a chef. He taught me. To poke it with your finger. It should be very springy.. like spring back.. sponge-ee
Nothing worse then buying a nice expensive steak and over cooking it. Yuk.  
that probably wont help you tho. If you've never done it.

That's the thing  - I've cooked Filets and Strip Sirloins hundreds of times. 60% of the time, I get it right.  But, 40% of the time, one or two end up under cooked or over cooked.  If they are under cooked, you cut into it and lose all of the juices - dries out when you put it back on the grill. And, just one minute can cause it to over cook.  I have one meat thermometer so the one with the thermometer in it will be perfect.  But, the other 7 - just hoping and praying, I suppose.
 

Skans » 01 Jul 2022, 8:37 am » wrote: ↑

01 Jul 2022, 8:37 am

That's the thing  - I've cooked Filets and Strip Sirloins hundreds of times. 60% of the time, I get it right.  But, 40% of the time, one or two end up under cooked or over cooked.  If they are under cooked, you cut into it and lose all of the juices - dries out when you put it back on the grill. And, just one minute can cause it to over cook.  I have one meat thermometer so the one with the thermometer in it will be perfect.  But, the other 7 - just hoping and praying, I suppose.

Right. I know. If you cut into it.. yes.
Wouldn't you rather have it under cooked then over cooked and dry tho? sponge-ee poke
I have a problem with deer meet and liver. It doesn't take much to make a piece of shoe leather out of that either.
I'm not a very good cook. In general. very below average.

sootedupCyndi » 01 Jul 2022, 8:42 am » wrote: ↑

01 Jul 2022, 8:42 am

Right. I know. If you cut into it.. yes.
Wouldn't you rather have it under cooked then over cooked and dry tho? sponge-ee poke
I have a problem with deer meet and liver. It doesn't take much to make a piece of shoe leather out of that either.
I'm not a very good cook. In general. very below average.

No, I don't like under-cooked meat.  I like my steak medium, but even medium well would be ok with me.  But, most of the others want theirs medium to medium-rare.  That's what I'm having difficulty with - keeping it medium rare and juicy, but not raw.

Where I don't mind slightly over-cooked meat, I DO NOT like bad cuts of meat that are naturally tough, which haven't been properly aged or marinated. 
 

Skans » 25 Jun 2022, 3:15 pm » wrote: ↑

25 Jun 2022, 3:15 pm

I'll kick this off by admitting that when it comes to grilling and smoking meat, I'm a novice. Until a little more recently, all I ever grilled on was a Weber gas grill and simple charcoal grills. With a Weber, I got pretty good at knowing the grill and being able to cook hamburgers and steaks close to rare, medium and well.

Well, I moved and no more Weber grill.  T he house came with an outdoor kitchen with a built in Green Egg and a Memphis Grill pellet smoker.  Neither of which I had any clue how to use.  I have discovered that the Memphis grill is really easy to use and it smokes rather well.  I'm still experimenting with different wood pellets.  What makes it easy is the temperature probe that tells you when the meat is perfectly cooked.  What I miss about it, or what I am still trying to figure out, is how to get good "crust" on the meat, and caramelize BBQ sauce.

I've tried the Green Egg several times.  First couple of times were disasters - I won't even go into it.  Finally, I'm figuring out how to use a temperature probe with it, but it's freaking hot and I hate opening the thing.  Someone told me about a remote meat thermometer which I think I'm going to get.  

So, any tips, secrets, or other crap anyone wants to share is certainly welcome.

Simple. Leave any cut out two hours before grilling. Lets the meat relax. Salt and pepper - coarse and heavy, Nothing else.

And none of this medium well ****. Steak is red - old guy cock is grey. 

Don't serve old guy cock for dinner. 

As to the smoker, the longer you take to hit temp, the better the flavor. Always secure your rub with a primer coat of mustard.

And never smoke skunk. Leaves a funky odor. 

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