What are you Grilling now?

Dusty Chalk · November 7, 2017

Now everyone can be a fairy! Alright, maybe it takes a little more skill than that, but someone who already has that skill can be elevated to fairy status.

*Aimless1* · November 13, 2017

Forgot pics.

Picaña

First stab at it. Turned out great.

*VPI* · January 6, 2018

Going to try to do a brisket in the cold this weekend. I think I might go for a slightly faster cook than normal of 6-7 hours, half in the fancy brisket fairy paper. It will probably suck but it is a last minute gathering of the Polish people so they probably don't know real BBQ anyway.

n_maher · January 6, 2018

Just try to keep the smoker out of the wind and things should be mostly ok. The trouble will be if you're following fairy protocol and misting it every hour you're going to lose a lot of heat. I might just try the set in and forget it and only open up the smoker to wrap it up. I was thinking of doing ribs but there's just no way I'm attempting that given the air temps and snow removal that'd be required.

n_maher · March 11, 2018

In between blizzards I decided to see how winter smoking would work. I think I found the secret to good brisket in my smoker, an early start. Got up at 2am/3am(adjusted) to start things off, let it ride for 3hrs. Starting the misting process at 6am, put it in the wrap around 9am when it hit 160, took till after 2pm to hit 205, let it sit there for almost an hour and then removed it to the cooler to rest for 2hrs before dinner. It was far and away the best I've done from a "falling apart" perspective. Flavor was also very good. Perhaps it was just leaving it alone to start with, or the fact that I cut the 6lb point in two prior to cooking, or just the randomness of life. Regardless, I have a happy belly.

This in one of the two chunks, about 2-1/2 lbs (it was 3" think).

n_maher · April 14, 2018

^^^ Back at it...

*Voltron* · April 14, 2018

https://www.google.com/amp/s/www.sfchronicle.com/recipes/amp/Repertoire-recipe-Harissa-and-Honey-Chicken-12813045.php

Dusty Chalk · April 14, 2018

Harissa is so delicious. I've only ever used the premade stuff -- thanks for the recipe.

*guzziguy* · April 14, 2018

Looks great!

Thanks for the recipe. I've recently wanted to make some Moroccan dishes and bought cumin and other spices in preparation. This looks like a great dish to start on.

*shellylh* · May 14, 2018

It's summer time and I have a house so it's time to invest in a grill. My girlfriend is Korean and likes to grill ribs a lot so that is a priority. Would also like to be able to smoke brisket/ribs and sear a steak. Traeger or MAK?

*Hopstretch* · May 14, 2018

MAK or Memphis.

Call me if you want to discuss — easier than typing everything out. I’ve had a Memphis for about a year now and have figured it out pretty well. From what I hear MAK is just as good — they’re more industrial-looking where the Memphis is more yuppie/designer. Question of taste.

*shellylh* · May 14, 2018

Thanks! The Memphis May be out of my price range. I’ll look into the MAK.

*Nebby* · May 14, 2018

Also curious as what's a good grill to get, though Memphis is definitely out of my price range.

*swt61* · May 15, 2018

For an all-around good grill at a reasonable price, I like...

https://www.amazon.com/Weber-61010001-Genesis-Liquid-Propane/dp/B01IF1GV4E/ref=sr_1_1_sspa?ie=UTF8&qid=1526344131&sr=8-1-spons&keywords=Weber+Genesis+II+E-310&psc=1

*morphsci* · May 15, 2018

I love my Weber Genesis, but I would spring for the s-310. About $100 more but the top is stainless so easier maintenance there and the grilling grates are more durable and also easier to maintain. I actually have the previous incarnation but there is not a whole lot of difference between mine and the newest model.

*luvdunhill* · May 16, 2018

I am a big fan of Napoleon. Agree on getting as much stainless steel as you can - holds up so much better.

*shellylh* · May 21, 2018

Ok, I think I am going to get a gas grill for now and separate smoker later. We have a natural gas outlet in the backyard which is nice.

Going to stick with stainless steel. Will look at, at least the S-310. I am going to check this place out tomorrow since they are highly recommended.

http://www.texasstarfoods.com/gas-grills.html

They seem to only have the higher end Webers. They also have Saber and Napoleon? Anyone know anything about those?

*MexicanDragon* · May 21, 2018

https://thewirecutter.com/reviews/best-gas-grill/

These are on the lower-middle version of what you're looking at, I think, but they seem to be well thought of. Pretty sure along with Jim, multiple people here have Spirits or Genesiseses.

S-310 seems like a fantastic choice. My house came with an older Weber gas grill and a charcoal grill as well, but were not for those, I'd probably be actively looking for a Weber X-310.

*shellylh* · May 21, 2018

They don't have the S-310 at the place where I am buying so I'll probably get a Napoleon or Saber.

Any recommendations there?

*shellylh* · May 21, 2018

The thing that seems useful about the Napoleon or Saber is the fact that they have infrared burners which should be able to make a better seal.

*luvdunhill* · May 21, 2018

The thing that seems useful about the Napoleon or Saber is the fact that they have infrared burners which should be able to make a better seal.

I love the infrared burner and actually do use the rotisserie attachment. I am stuck in work hell but can give you my model info and more details later tonite.

*shellylh* · May 21, 2018

1 hour ago, luvdunhill said:

I love the infrared burner and actually do use the rotisserie attachment. I am stuck in work hell but can give you my model info and more details later tonite.

Thanks! The infrared burner seems really cool!