NFT: The pre-July 4th cooking thread

and are doing the traditional hot dog, hamburger, etc. The final menu is a work in progress but will include some appetizers on the grill, sliced kielbasa, shrimp, etc.

do some ribs/brisket/butts on the smoker but this year changing it up: CRAWFISH BOIL.

Got the suckers sent live from the bayou, lacrawfish.com FFR.

from the Gulf. When I was in Florida we used to do it from time to time, just can't beat the flavor of never frozen shrimp compared to the farmed flash frozen stuff you normally get.

I'm going to do some fishing as well, but with the luck I've had lately and this being my first time out this season, I'm counting on beef for dinner.

Probably going to do burgers and shrimp skewers.

And a whole beef brisket to smoke with a few whole chickens. I like to do a lot when I get the Smoker going. Hot dogs hamburgers for the kids. Bought some nice rib eyes and rope sausage for the grill.

a brisket, frying up wings, and standard grill food.

I'd love to hear some people's tips on smoking a brisket.

it came out great last time, but I know everyone has their own spin on it.

I use a WSM.

Water in the pan or a brick? I used water last time
Mop/spritz? or no? I've read it has no effect
any great rub recipes? I have one, but would love others
Mustard before rub? I did it for the pork shoulder, maybe for the brisket too
Wrap it and put in a cooler at the end? I did not do this last time

what flavor is wood? I used hickory last time

In comment 13014026 pjcas18 said:

Quote:

a brisket, frying up wings, and standard grill food. I'd love to hear some people's tips on smoking a brisket. it came out great last time, but I know everyone has their own spin on it. I use a WSM. Water in the pan or a brick? I used water last time Mop/spritz? or no? I've read it has no effect any great rub recipes? I have one, but would love others Mustard before rub? I did it for the pork shoulder, maybe for the brisket too Wrap it and put in a cooler at the end? I did not do this last time what flavor is wood? I used hickory last time

what flavor of wood

has Kobe ribeye in stock. I was thinking of grabbing a couple of them, but at about $100 a pound, I'm thinking twice.

In comment 13014009 Giantophile said:

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do some ribs/brisket/butts on the smoker but this year changing it up: CRAWFISH BOIL. Got the suckers sent live from the bayou, lacrawfish.com FFR.

I was a guest at one in Mobile, AL a couple of weeks ago. They did 5 huge batches. Same recipe each time but they didn't change the boil. They just added to it. That last batch was strictly for the professionals. Talk about hot!

Everything a variation of a hot dog or sausage. Andouille/shrimp on a toothpick with Remoulade dip, sausage mix in puff pastry, dirty water dogs with kraut and homemade Sabrett onion sauce, Nacho dogs with guac, beer/cheese brats, and sausage with broccoli rabe pesto over pasta.

Marinate for a day in Sticky Fingers BBQ sauce, then grill for a couple minutes on each side at about 600°.

it can take the stronger flavor imparted, and it's traditional for the Texas style for brisket.

I tend to foil mine toward the end - not something the purists would approve of, but it's tough to nail down brisket exactly because there's a fairly large variation in the fat content from one pack to another, so you're either real good at getting it just right or you use a bit of foil to help you out.

marinated short ribs, brisket, pork belly, etc.

In comment 13014066 jcn56 said:

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it can take the stronger flavor imparted, and it's traditional for the Texas style for brisket. I tend to foil mine toward the end - not something the purists would approve of, but it's tough to nail down brisket exactly because there's a fairly large variation in the fat content from one pack to another, so you're either real good at getting it just right or you use a bit of foil to help you out.

So you wrap it in foil and leave it on the smoker?

do you baste it or spritz it at all before sealing the foil?

about how long in the foil?

I have mesquite, I can use that too, but I only have mesquite chunks, I read chunks are better, but not to use a lot.

with a nice mojo, naturally black beans and rice with some nice fried plantains.... That's for the fourth, the 3rd my pops is making Paella with all the works including some nice 6 oz lobsters.
another 5 lbs added to the frame...

In comment 13014112 David in LA said:

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marinated short ribs, brisket, pork belly, etc.

You motherf'er...man, I miss LA Korean food.

wrap in foil. Smoke reaches maximum penetration in 2-3 hours, so after that all you need is heat.

In comment 13014129 RC02XX said:

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In comment 13014112 David in LA said: Quote: marinated short ribs, brisket, pork belly, etc. You motherf'er...man, I miss LA Korean food.

You're missing out Ronnie :-)

In comment 13014118 pjcas18 said:

Quote:

In comment 13014066 jcn56 said: Quote: it can take the stronger flavor imparted, and it's traditional for the Texas style for brisket. I tend to foil mine toward the end - not something the purists would approve of, but it's tough to nail down brisket exactly because there's a fairly large variation in the fat content from one pack to another, so you're either real good at getting it just right or you use a bit of foil to help you out. So you wrap it in foil and leave it on the smoker? do you baste it or spritz it at all before sealing the foil? about how long in the foil? I have mesquite, I can use that too, but I only have mesquite chunks, I read chunks are better, but not to use a lot.

Post Oak is the traditional wood for Texas brisket, not mesquite.

Ordered it last week 99¢/lb. 50-60 lb hopefully. Always feel that size get better flavor than the 80-100lb range. I'll pick it up thawed Fri night and get it rubbed down, injected, and iced.

1 part salt, 1/2 part fresh ground pepper, 1/4 part garlic powder, 1/4 part oregano for rub. I also make small slits around the good areas and stick whole cloves of garlic in. Then I strain the spices out of a bottle of mojo so the juice goes through the needle, and inject all the plump spots. Cover in a large plastic bag and bury under a mountain of ice in a big cooler and cook Sunday. Makes for a fun day of cooking!

In comment 13014026 pjcas18 said:

Quote:

a brisket, frying up wings, and standard grill food. I'd love to hear some people's tips on smoking a brisket. it came out great last time, but I know everyone has their own spin on it. I use a WSM. Water in the pan or a brick? I used water last time Mop/spritz? or no? I've read it has no effect any great rub recipes? I have one, but would love others Mustard before rub? I did it for the pork shoulder, maybe for the brisket too Wrap it and put in a cooler at the end? I did not do this last time what flavor is wood? I used hickory last time

I have a WSM also... definitely wrap and cooler at the end... that is a must and makes a big difference. For wood, I like a blend of mesquite and apple. Pecan wood is good also.

We bring my world famous guacamole dip, home made chips and carefully selected wine.

In comment 13014603 BigBlue in Keys said:

Quote:

Ordered it last week 99¢/lb. 50-60 lb hopefully. Always feel that size get better flavor than the 80-100lb range. I'll pick it up thawed Fri night and get it rubbed down, injected, and iced. 1 part salt, 1/2 part fresh ground pepper, 1/4 part garlic powder, 1/4 part oregano for rub. I also make small slits around the good areas and stick whole cloves of garlic in. Then I strain the spices out of a bottle of mojo so the juice goes through the needle, and inject all the plump spots. Cover in a large plastic bag and bury under a mountain of ice in a big cooler and cook Sunday. Makes for a fun day of cooking!

Not going to brine it?

And is moist being with all the ice. But no, not swimming in brine. I had tried that once and it was very salt with not much other flavor. The skin keeps all that melted fat juices in perfectly so long as you don't really overcook it. Chinese box plus good thermometer comes out moist and juicy every time.

There is still enough time, you can probably squeeze 3-4 raccoons in the box :)

I might try some wings on there as well - Ginger Sriracha sauce.

Tonight I'm making Chilean sea bass, garlic kale, and fingerlings

Smoked tenderloin and Kielbasa on the pellet smoker, finish the tenderloin by cutting them into 1" thick steaks and a quick sear.
Tarragon Potato/egg salad w/ bacon
Stuffed bacon wrapped Jalapenos
My wife's famous Strawberry/Rhubarb Cobbler.

In comment 13014823 BigBlue in Keys said:

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There is still enough time, you can probably squeeze 3-4 raccoons in the box :)

I finally evicted those SOB's with, of all things - an expensive, internet purchased concentrated solution of boar raccoon urine.

Of course, the boat smells like raccoon piss and shit, but one disaster at a time... I'm cleaning it up this weekend and then going after the fish like they kicked my dog.

In comment 13014817 BigBlue in Keys said:

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And is moist being with all the ice. But no, not swimming in brine. I had tried that once and it was very salt with not much other flavor. The skin keeps all that melted fat juices in perfectly so long as you don't really overcook it. Chinese box plus good thermometer comes out moist and juicy every time.

I didn't care for the brine in the caja china either - seemed a little too salty and interfered a bit with the skin crisping up. I think the box retains moisture well, so adding any extra just messes up with the crispy, smoky goodness.

Marinade for brisket with or without a dry rub.

Having said that I also like Pappy's Rib Roast spice blend very much. You can add it to the marinade but be careful or just eliminate the soy sauce because Pappy's is already well salted.

In comment 13015084 jcn56 said:

Quote:

In comment 13014817 BigBlue in Keys said: Quote: And is moist being with all the ice. But no, not swimming in brine. I had tried that once and it was very salt with not much other flavor. The skin keeps all that melted fat juices in perfectly so long as you don't really overcook it. Chinese box plus good thermometer comes out moist and juicy every time. I didn't care for the brine in the caja china either - seemed a little too salty and interfered a bit with the skin crisping up. I think the box retains moisture well, so adding any extra just messes up with the crispy, smoky goodness.

Been looking at those boxes but I don't do whole pigs, have you guys ever tried anything else in them?

etc. Although TBH, my preference is whole animal (lamb or pig).

In comment 13014065 Go Terps said:

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Marinate for a day in Sticky Fingers BBQ sauce, then grill for a couple minutes on each side at about 600°.

Skirt steaks for me, too, but without any marinade or sauce. I like 'em with just a little season salt and pepper.

Smoker? Chicken leg quarters with a spice rub that's mostly granulated garlic and onion.

Montana unless you plan to cook 8 turkeys, or 20 chickens at one time the box would be a waste. It is basically a giant convection oven. I have my own but the party rental place by me rents them. So if you did want one for a very occasional use, look to rent one.

In comment 13015308 BigBlue in Keys said:

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Montana unless you plan to cook 8 turkeys, or 20 chickens at one time the box would be a waste. It is basically a giant convection oven. I have my own but the party rental place by me rents them. So if you did want one for a very occasional use, look to rent one.

Need to look into that since the wife shot the idea of a 4th different outdoor cooking vessel down..lol

In comment 13015588 montanagiant said:

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Need to look into that since the wife shot the idea of a 4th different outdoor cooking vessel down..lol

This sounds familiar.

In comment 13015053 mattlawson said:

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I might try some wings on there as well - Ginger Sriracha sauce. Tonight I'm making Chilean sea bass, garlic kale, and fingerlings

wings on the smoker are money. just be careful, they cook very fast. even with low temps (like 250 or less).

In comment 13014676 allstarjim said:

Quote:

In comment 13014026 pjcas18 said: Quote: a brisket, frying up wings, and standard grill food. I'd love to hear some people's tips on smoking a brisket. it came out great last time, but I know everyone has their own spin on it. I use a WSM. Water in the pan or a brick? I used water last time Mop/spritz? or no? I've read it has no effect any great rub recipes? I have one, but would love others Mustard before rub? I did it for the pork shoulder, maybe for the brisket too Wrap it and put in a cooler at the end? I did not do this last time what flavor is wood? I used hickory last time I have a WSM also... definitely wrap and cooler at the end... that is a must and makes a big difference. For wood, I like a blend of mesquite and apple. Pecan wood is good also.

I only tried brisket once and it came out very dry. I did the foil (plus used and old towel)/cooler thing. I can't remember if I wrapped it in foil or not while it was cooking...I did use a spritz (1/2 apple juice and 1/2 h2o) not sure if it helps, but I do think it helps for ribs...I want to try it agian though. I was in Austin last summer and the brisket I had there was unreal. I just hated the fact that it took forever and it didn't turn out as good as I hoped. I have no issues with ribs, butts or birds.

In comment 13015758 PeterinAtlanta said:

Quote:

In comment 13015588 montanagiant said: Quote: Need to look into that since the wife shot the idea of a 4th different outdoor cooking vessel down..lol This sounds familiar.

Yeah it was not even open for more then a 1 min conversation. "Nope, you have plenty of BBQ toys"

1. Jumbo Joe for tailgates/travel
2. Performer charcoal
3. 18" WSM
4. Summit Grill Center
5. Camp Chef 3xpedition w/Griddle

Me: Weber just came ou...
Her: You don't need another grill
Me: I know. I was just telling you about it.
Her: Yeah, that's how it starts.

In comment 13016364 PeterinAtlanta said:

Quote:

1. Jumbo Joe for tailgates/travel 2. Performer charcoal 3. 18" WSM 4. Summit Grill Center 5. Camp Chef 3xpedition w/Griddle Me: Weber just came ou... Her: You don't need another grill Me: I know. I was just telling you about it. Her: Yeah, that's how it starts.

LOL

In comment 13016105 26.2 said:

Quote:

In comment 13015053 mattlawson said: Quote: I might try some wings on there as well - Ginger Sriracha sauce. Tonight I'm making Chilean sea bass, garlic kale, and fingerlings wings on the smoker are money. just be careful, they cook very fast. even with low temps (like 250 or less).

they can also come out leathery. May need to finish in deep fryer or at high heat.

In comment 13016404 Bill in UT said:

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In comment 13016105 26.2 said: Quote: In comment 13015053 mattlawson said: Quote: I might try some wings on there as well - Ginger Sriracha sauce. Tonight I'm making Chilean sea bass, garlic kale, and fingerlings wings on the smoker are money. just be careful, they cook very fast. even with low temps (like 250 or less). they can also come out leathery. May need to finish in deep fryer or at high heat.

mine came out great, and crispy, but they didn't cook fast though, I had them on with other things and at 225 - 250 took a couple hours. I had a dry rub on them and on the rack above I had some candied bacon where I drizzled maple syrup, some brown sugar and some cayenne pepper on the bacon for hour, flipped it and added more to the other side, the bacon "rub" carmelized and slowly dripped down on the wings, they were incredible. didn't even need sauce, though I did add some.