Food & Drink

Grilling / barbeque / smoking (recipes, tricks, advice, stories)

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Deal Addict
Oct 8, 2005
1116 posts
251 upvotes
Toronto

Grilling / barbeque / smoking (recipes, tricks, advice, stories)

A few of us managed to score a decent deal on a smoker recently at Costco, so we're all now trying to figure out how best to master the new grill.

I hope this thread can become a place where we can share recipes, tips, successes, and failures.

To help get the ball rolling I'll start with what I've learned so far from owning the Napoleon Apollo 3-in-1 (similar to the Weber Smokey Mountain) for just over a week now.
  • I pretty much need to cook with water in the pan if I want low-and-slow. Without water, the temps exceed 250F which is a bit too high for that kind of cooking.
  • I put in about 8 cups of water (enough to give about 1/2" of water in the pan). This helps bring the temps down to 200F to 225F, perfect for slow cooking.
  • In the afternoon sun on a hot day, the sun adds about 25F to my cooking temp (I experimented by measuring how hot an empty grill got from being covered in shade to open sun).
  • The Napoleon has a lot of gaps in doors and where the different "rings" stack. This means for slow cookings, I close all the bottom vents and there's still enough oxygen leaking in to fuel the charcoal.
  • I start my fires following the "Minion Method" using a small amount (about 12 chunks of medium lump charcoal). Using more than that causes the grill to get too hot to start (learned this by ruining 2 pork shoulders on my first cook-out).
Tonight I did pork loin which turned out great, but my rub was too salty (goes well with potatoes and rice though).

What are you all cooking this week?
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Sep 25, 2006
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Whitby
These are Atomic Buffalo Turds (ABTs for short). I make them every now and then. These were smoked at 250°F for an hour and bumped up to 275°F for about 15 minutes to crisp up.

[IMG]http://img.photobucket.com/albums/v308/ ... f3ie47.jpg[/IMG]

This is my recipe and technique taken from my blog.
Deal Addict
Oct 8, 2005
1116 posts
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Toronto
Wow. Those look delicious! The ABT is the kind of thing the people on Reddit will go crazy for (bacon, cheese, AND jalepenos!). Thanks for giving me something new to try.

Here's the pork loin I made tonight. The rub was fresh rosemary from the garden (1/2 cup), garlic (12 cloves), salt (2 tbs), pepper (2tbs), and olive oil (2tbs) blended together as a paste.

Butterfly 5 lb. pork loin and rub into the "pocket".
Use string and tie up the loin so it resembles original shape.
Then rub remaining surface.
Chill for 2-4 hours then bring up to room temp.
Cook low indirect heat until internal temp 160F (I take it off earlier so it doesn't get dry).
Let stand for 10 minutes.
Slice and serve.

I originally did the rub with too much salt. I had started with different portions in mind and adjusted half-way through making the rub. My fault. Tenderloin turned out great otherwise.

Image
Image
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Oct 26, 2002
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Its a learning process... a fun one!! We love our smoker and cook on it all summer long.

This weekend is hubby's birthday so we are having friends over... appy's wil be my version of the ABT's, I like to use the small red/yellow/orange sweet peppers instead of jalepeno's.. and the star of the night will be back ribs :) I make my own rub and sauce.

Also have some bone in rib steaks from Costco that we are going to enjoy ourselves Friday night.. best steak to smoke slow, with a quick sear on the bbq at the end to get a good char on the outside.

[IMG][IMG]http://i1373.photobucket.com/albums/ag3 ... z6pmwx.jpg[/IMG][/IMG]

[IMG][IMG]http://i1373.photobucket.com/albums/ag3 ... r16fd3.jpg[/IMG][/IMG]

[IMG]http://i1373.photobucket.com/albums/ag3 ... 09zi3s.jpg[/IMG]
That's my 2cents worth
Deal Expert
Aug 22, 2006
31271 posts
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I miss smoking... luckily I have a solution for it now: Campground!
Deal Guru
May 23, 2003
10229 posts
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GTA
There are probably some mods/changes you can do to your smoker with gaskets to help reduce the "leaks". Have you tried googling/searching?

I highly recommend doing a pulled pork if you haven't already. Pretty easy to do. I did a huge one last week and it turned out great. Sealed most of it in individual portion sizes using a vacuum sealer for future sandwiches.

I smoked a brisket over night last night, pulled this morning and wrapped in tin foil and put in a coooler. I will be eating a portion for lunch today and the rest will be vacuum sealed.

BTW, definitely check out the big BBQ photos thread in this forum too. - post-pics-your-bbqd-food-thread-865595/

A lot of tips in there as well.
Deal Guru
May 23, 2003
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GTA
Keelie wrote:
This weekend is hubby's birthday so we are having friends over... appy's wil be my version of the ABT's, I like to use the small red/yellow/orange sweet peppers instead of jalepeno's.. and the star of the night will be back ribs :) I make my own rub and sauce.
Your ribs look great!
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May 19, 2008
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so hungry now looking at the ribs. Great job!
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Oct 26, 2002
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YLSF wrote: Your ribs look great!
Thanks! Wish I could share!!
That's my 2cents worth
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Jul 7, 2004
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What's the best way to do a ribeye? My gf likes hers well done. Ever smoke it low? Or use the One touch on direct?
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baz5 wrote: What's the best way to do a ribeye? My gf likes hers well done. Ever smoke it low? Or use the One touch on direct?
They are quite good cooked through in the smoker. I like mine medium well. I cook them at 225-250 for 2 hours and then a quick sear on the bbq to char the outside. These are the ones from Costco so they are quite thick, also bone in so they need a bit longer than one without.

[IMG][IMG]http://i1373.photobucket.com/albums/ag3 ... ac9fef.jpg[/IMG][/IMG]

[IMG]http://i1373.photobucket.com/albums/ag3 ... f6fbef.jpg[/IMG]
That's my 2cents worth
Deal Addict
Oct 25, 2002
1163 posts
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Toronto
When I'm doing a smoke of six hours or less I like to use the snake method of setting up the charcoal on my wsm. So things like ribs, pork loin or chicken. I only use minion method on the longer smokes.

http://bbqlikeitshot.com/snake-method-indirect-smoking/

This allows me to use the charcoal more efficiently. I also never use water in the pan. This allows for the bark to form quicker.
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Jul 7, 2004
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Keelie wrote: They are quite good cooked through in the smoker. I like mine medium well. I cook them at 225-250 for 2 hours and then a quick sear on the bbq to char the outside. These are the ones from Costco so they are quite thick, also bone in so they need a bit longer than one without.
Did you add a wood? Looks good!
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Sep 18, 2009
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I learned a way to grill whole tenderloins (we did beef,but a large pork tenderloin would do) in a Weber kettle from my stepfather in law, who I didn't like much.

He emptied a 10 lb bag of briquets into the Weber and let them get red hot. (Using lump charcoal would never occur to him.)

He seasoned 3 whole beef tenderloins and seared them on all sides for about 2 - 3 minutes. The goal was a good brown crust.

With all three loins on the red hot grill, and a flame starting from the coals, he clapped on the lid and closed all the vents.

He walked over to the patio bar and made a pitcher full of Martinis.

Meantime, there was a lot a smoke, steam and conflagration under the lid. I thought the tenderloin was surely ruined.

Instead, it was perfectly done, medium rare after 9 - 10 minutes. We sliced it into 1.5" rounds and served to a delighted, besotted crowd.

(The coals were completely extinguished from a lack of oxygen.)
...



Packard
Ask the man who owns one!
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Oct 26, 2002
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baz5 wrote: Did you add a wood? Looks good!
Yes, I used hickory, sometimes I add a bit of cherry with it.
That's my 2cents worth
Deal Addict
Oct 8, 2005
1116 posts
251 upvotes
Toronto
YLSF wrote: There are probably some mods/changes you can do to your smoker with gaskets to help reduce the "leaks". Have you tried googling/searching?

I highly recommend doing a pulled pork if you haven't already. Pretty easy to do. I did a huge one last week and it turned out great. Sealed most of it in individual portion sizes using a vacuum sealer for future sandwiches.

I smoked a brisket over night last night, pulled this morning and wrapped in tin foil and put in a coooler. I will be eating a portion for lunch today and the rest will be vacuum sealed.

BTW, definitely check out the big BBQ photos thread in this forum too. - post-pics-your-bbqd-food-thread-865595/

A lot of tips in there as well.
Thanks! Right now the leaks aren't a huge deal - not like I'm cooking for competitions or anything. :) I think they make gaskets for the Weber Smokey Mountain, but not for the Napoleon. I just need to find out what the source material is and get a sheet of that.

@ Keelie - Those ribs look great! Beautiful smoke ring on those. Did you add any wood to the fire?

@ jayt90 - if that were me, I would have a hard time fighting the urge to check on those tenderloins. lol But I know better than to touch another man's grill without permission. :D

This Labour Day weekend I have a lot of grilling ahead of me.

Saturday - 2 whole chickens. I'm going to brine them first overnight, then rub, stuff, and smoke on cans. 320F about 2-3 hours.
Sunday - Sirloin tip roast. Simple rub. Low and slow @ 220F for a medium-rare.

I'll take some pics.

Those of you grilling this weekend, take pics of your prep and results. This food porn is awesome. :)
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Aug 30, 2011
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Ayumix wrote: [*] The Napoleon has a lot of gaps in doors and where the different "rings" stack. This means for slow cookings, I close all the bottom vents and there's still enough oxygen leaking in to fuel the charcoal.
The more you cook the more the less air leaks you'll have. Smoke some fatties and get a good nice patina of grease on the inside. Your apollo will be air tight. I have the weber WSM, kettle, and even built my own UDS. They all need a good season and then you'll find yourself drinking more lager than actual bbqing!

[IMG]http://i.imgur.com/hOVo3iol.jpg[/IMG]
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Oct 26, 2002
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Ayumix wrote: @ Keelie - Those ribs look great! Beautiful smoke ring on those. Did you add any wood to the fire?
I have a propane cabinet smoker, and yes I added wood... for pork ribs I use apple and mesquite, about 80% apple. Those were cooked at 250-275 for 4 hours. 2 hours with smoke, and sauced for the last hour. I like to mix my sauce with some beer to thin it out a bit, I hate thick sticky sauce.

Rib steaks tonight, I'll try to remember to snap some pics ;)
That's my 2cents worth
Deal Addict
Oct 8, 2005
1116 posts
251 upvotes
Toronto
popcorneater wrote: The more you cook the more the less air leaks you'll have. Smoke some fatties and get a good nice patina of grease on the inside. Your apollo will be air tight. I have the weber WSM, kettle, and even built my own UDS. They all need a good season and then you'll find yourself drinking more lager than actual bbqing!

[IMG]http://i.imgur.com/hOVo3iol.jpg[/IMG]
Nice looking ribs. You use different seasoning on both? One looks more red than the other. I have a pack of bacon I need to use up. I'll be tossing that onto the grill tomorrow before throwing on the chicken.
Keelie wrote: I have a propane cabinet smoker, and yes I added wood... for pork ribs I use apple and mesquite, about 80% apple. Those were cooked at 250-275 for 4 hours. 2 hours with smoke, and sauced for the last hour. I like to mix my sauce with some beer to thin it out a bit, I hate thick sticky sauce.

Rib steaks tonight, I'll try to remember to snap some pics ;)
Where do you get your wood? I've just been buying the bags from the box stores when they're on sale. I'd prefer finding a better source especially if it means a bigger bag or better price.

Yeah! Rib steaks!! Not going to lie - rib steaks have ruined all other steaks for me. Now I only buy rib steak for myself and maybe my closest friends. Everyone else gets served sirloin. :D

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