BBQing Reefers - What's on your grill/smoker?

[gcarroll]

AH! So the Flat will cook at the same rate as the point! Next project, tying up my brisket.

Never seen anyone tie a brisket. Most just place the point side closest to the heat source. That will get you a more even cook. But honestly, you can separate the point and the flat prior to cooking. There is no rule that states they have to be cooked together.

 

[Opus]

Anyone have any good meat recipes for Instant Pot they would like to share? I got one a couple of months ago and still haven't used it.

 

[gcarroll]

Here's one Anyone ever do flank steak or london broil ? One of my cook books refers L/B as brisket?

London broil is typically Top Round and comes from the rear section of the cow. It can however be substituted with other cuts as true London Broil is a cooking method rather than a cut of beef.
Flank steak is from the belly. Think bacon without the fat around it. I have done Flank and if done right it is really tender.

 

[Eastlake]

Here's one Anyone ever do flank steak or london broil ? One of my cook books refers L/B as brisket?

I've done it once and it came out okay. It might be one of those situations where you may be better off doing a reverse sear type of situation where you rub it with some olive oil, put your seasonings on it, then sear it in a screaming hot cast iron skillet to get that nice crust then finish it in the smoker to give it that nice, wood of preference, flavor.

 

[gcarroll]

I've done it once and it came out okay. It might be one of those situations where you may be better off doing a reverse sear type of situation where you rub it with some olive oil, put your seasonings on it, then sear it in a screaming hot cast iron skillet to get that nice crust then finish it in the smoker to give it that nice, wood of preference, flavor.

I'm pretty sure reverse sear the exact opposite. Where you sear at the end?

 

[Eastlake]

Doh! You're 100% correct. Traditional sear, what i mentioned. Reverse sear, cook at a gentle heat until desired internal temp then screaming hot skillet.

 

[Brew12]

Doh! You're 100% correct. Traditional sear, what i mentioned. Reverse sear, cook at a gentle heat until desired internal temp then screaming hot skillet.

I much prefer the reverse sear on my steaks, but I've never thought about doing it in a smoker before. It is on the menu for this weekend now. I normally do it in a Sous Vide or just the oven and then hit it hard on the grill or in a skillet.

 

[gcarroll]

I need to get me one of those Sous Vide thingimabobbers.

 

[Brew12]

I need to get me one of those Sous Vide thingimabobbers.

They are nice to have. Absolutely critical to get the steak as dry as possible if you use one. Otherwise it gets a bit of a boiled taste to it. The nice thing is you can control how far cooked a steak is with amazing control. Perfect doneness every time with no effort.

 

[mcarroll]

Here's one Anyone ever do flank steak or london broil ? One of my cook books refers L/B as brisket?

Dunno if it's still in print, but I highly recommend Weber's grilling book. "Weber's WAY TO GRILL"

AWESOME meat cookbook.

 

[siggy]

They are nice to have. Absolutely critical to get the steak as dry as possible if you use one. Otherwise it gets a bit of a boiled taste to it. The nice thing is you can control how far cooked a steak is with amazing control. Perfect doneness every time with no effort.

No effort! I have a hard time just saying it........Not sure if a man should brag about owning something like that!

 

[mcarroll]

AWESOME meat cookbook.

 

[Brew12]

No effort! I have a hard time just saying it........Not sure if a man should brag about owning something like that!

I have confidence that I get to keep my man card if a Sous vide can turn out this.

 

[siggy]

I have confidence that I get to keep my man card if a Sous vide can turn out this.

Ya I get it "Perfectionist" Just seen a utube. 2.5 hours to cook 1.5" strip steak then he still messed up the stove to Rev-sear . Just pan sear and place in oven for a few. Prime Rib lovers would like this......Just put it away before the company arrives

 

[siggy]

@mcarroll Yep I have a couple of webber books, Best grill on the market IMO I got tired of buying those charbroils every 2-3 years and got the webber in 1994 it was 500 and hurt, My brother is a very proud owner of that grill and Im rebuilding my fancy 5 YO JennAir:mad: but it does have lifetime warranty

 

[Opus]

@mcarroll Yep I have a couple of webber books, Best grill on the market IMO I got tired of buying those charbroils every 2-3 years and got the webber in 1994 it was 500 and hurt, My brother is a very proud owner of that grill and Im rebuilding my fancy 5 YO JennAir:mad: but it does have lifetime warranty

My charbroil lasted about 10 years. I did replace it with a weber but only because it was on clearance. Not sure weber is all it used to be. I've read they are now made in China and don't last near as long but are still backed up with a good warranty.

 

[mcarroll]

My charbroil lasted about 10 years. I did replace it with a weber but only because it was on clearance. Not sure weber is all it used to be. I've read they are now made in China and don't last near as long but are still backed up with a good warranty.

As far as I once knew, they have some made in China, but I think it's something like just the little Smokey Joe or accessories, not the kettles or big models.

I'll go with the undisputed leader in Fair and Accurate grill information on this:

Weber grills have been made in the United States since 1952, when George Stephenbuilt his kettle grill from a buoy at Weber Brothers Metal Works in Mount Prospect, Ill. All but one of latest models are still manufactured in Palatine, Ill. ... Still, as of 2011, 98 percent of Weber's workforce was located in the U.S.Jul 6, 2012
Ten Surprising Products Still Made in America | Fox Business

https://www.foxbusiness.com/features/ten-surprising-products-still-made-in-america

That was fun, but there's this floating around the 'webs too:

"Weber-Stephen was family owned since it was founded in 1952 by George Stephen. At the end of 2010 the Stephen family sold a majority stake to Chicago investment group BDT Capital Partners. In 2012, Weber settled a class action suit out of court regarding their use of the phrase, "Made in USA". Weber previously qualified the "Made in USA" statement by specifying their products are assembled in the USA with some components that are sourced globally. Here is an excerpt from Weber's statement "Weber believes that because all Weber grills and the disputed accessories are designed and engineered in the USA, and all grills save for one line [Spirit]* are manufactured and assembled in the USA using component parts primarily made in the USA, it did nothing wrong and therefore has valid defenses to plaintiff's claims. The court has not held a trial or ruled in favor of either party on any disputed issues. Weber and the plaintiff have agreed to settle the matter to avoid the costs of continued litigation." As a result of this suit, Weber can no longer claim to be made in America."

Things change, but we believe Weber's commitment to quality and innovation has not.

A quote within a quote....none of those words are mine.

Sounds to me like we can thank the lawyers that Weber now seems to make no claims whatsofever about where grills are made...at least not on the website that I can see.

The plaintiff and defendant and the court decided the matter didn't need settling. What?? ;Cyclops ;Hilarious

Some of the best grills out there, especially the kettles, so I'm just happy they're still making them and still employing our red white and blue citizens.

 

[Opus]

I just know my grates on my weber (2 yrs old) are rusting and that never happened on my charbroil. It sits in the same spot under my covered patio as the charbroil.

Overall I do like the weber grill better. It can get a lot hotter than the charbroil and it looks like the burners are holding up. That is what always went out on the charbroil but they were cheap to replace.

 

[siggy]

Some of the best grills out there, especially the kettles, so I'm just happy they're still making them and still employing our red white and blue citizens.

yes!

My charbroil lasted about 10 years.

You bought a good one, I confess! I was buying the lowest grade, using it several times a week even during the winter. I raised my kids on fresh venison and their is no better way to cook it. BTW do you have the cast iron grates? that is what I miss the most!
EDIT: I did'ent mean to offend, Charbroil have come a long way sense the early 90's and have a very competitive grill.....I am always looking at grills ....not so much the thingamabobbers

 

[Brew12]

And when you cook one, be sure to share the love. We all like a nice ribeye.

I thought about posting this under the tank emergency thread, but figured this might be more appropriate.

I'll be smoking a ribeye tomorrow and need to know.... only salt on the smoker, add pepper after the grill, right?