pink butcher paper

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.

Forgot pics.

Picaña

First stab at it.  Turned out great.

 

 

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.  

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.  

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).  

^^^ Back at it...

 

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

 

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

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.

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?  

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.

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

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

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

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.

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

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?

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.

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?

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.  

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.

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!

Well, not today, this weekend, picanha and a tomahawk wannabe, in my Dad´s grill, 20 cm away from the charcoal, a "la parrila".

Meanwhile ...

Retired Swiss engineer brings you the 150-200 Sausages / Hour Grillrad 600

 

Via: 

https://www.theregister.co.uk/2018/05/23/swiss_sausage_sizzler_hits_200_bangers_per_hour/

https://www.lematin.ch/suisse/roi-grillade-c/story/11936201

https://www.grillrad.com/

Google translate is your friend

And the Grillrad 850!

"Performance: Up to 600 bratwursts per hour."

https://www.grillrad.com/grillradgasgrill

 

 

Edited May 23, 20188 yr by Grahame

Pfft. Scroll to the bottom of this list.

https://amazingribs.com/ratings-reviews-and-buying-guides/2018-amazingribscom-pitmaster-awards-luxury-grills-smokers

[emoji857]