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Any Time is Grillin Time

ocnbrze said:
well i'm contemplating it. the 1050 is the first generation. it is their updated version of the 560 from what i have been reading on it. so far the complaints i have seen is the meat probe that comes included and some have seen the temp gauge on the control panel not be very accurate. some have shown anywhere from a few degrees to as far as 50 degrees off! so i might wait and see if they have one out for 2021 that is a tad more accurate. but i'm sure the warranty will cover that.

it is such a cool and unique idea that i very much like. i like the fact that i can smoke at low temps and then jump to a sear at high temps all in one cook.
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It is a cool idea.. for sure! I would like to know if the charcoal quits burning when the unit is shut off. I'm guess there is still some burn on but without the air, they should go out fairly quickly. Fuel being gravity fed, the only thing regulating the heat is the forced air. I wouldn't want to be the first guy to own one but it sure is a great idea.

My current smoker tops out at 550°. It will sear meat at that temp but it's not great. The biggest problem with such a high temp in a pellet smoker is it best be a clean. Do a smoke or two then turn the temp up to 550° and the grease build up catches on fire. It's not that much grease but it hasn't had enough heat to be burned off as it dripped off the meat. A small accumulation and it ignites. The gravity fed charcoal grill will get that grease build up while smoking as well. However, it looks to be designed well enough to handle a grease fire.

I've thought about this long and hard. I'm not disciplined to keeping my smoker spotless. I've found though it will do sear type temps it is not the vehicle to do low and then high temps. I'm either going to buy a charcoaler or a gas grill.
I miss those high temp cooks and look forward to a slow smoked steak on the smoker then flash seared on another cooker. It might not be the way for everyone, but I'm convinced that the direction I'm going.
 
what super cool with this grill is that with the bottom ash bucket, you can put any type of wood you want to smoke with in there. the idea is that as the charcoal turns to ash and falls, the ash will burn the wood and thus creating smoke. i really like this idea.

and yes when you turn the fan off, you might get a little residual heat burning the coals, but it seems to stop fairly quickly from what i can see on a bunch of youtube reviews of the grill.
 
I did some youtube on the gravity grill. I must say that I'm impressed. My concerns is getting my meat charcoal infused instead of hickory or apple infused. Clean up looks like a real bear too. But, it looks like the real deal to me. I wish I knew someone that has one to get a real opinion.

Tonight I'm smoking some salmon. I plan to glaze the fillet cuts with a mixture of honey and soy sauce and sprinkle with coarse pepper. I'm smoking some asparagus spears to go with the fish. A 350° smoker should see my target temp of 140° reached in about thirty minutes +. The asparagus should finish about the same time.
 
ocnbrze said:
I'm thinking that the masterbuilt 1050 will be my xmas present to myself. Maybe see what they do for Black Friday.

And I do not think I ever had smoked asparagus before..... interesting idea.
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I'm excited for you. It is a good looking cooker!!
I love to cook fresh asparagus on the smoker. I'm sure there are many ways to cook it but I have two methods I like.

1. I will snap off the big ends at the joint, wash, touch of garlic salt, coarse pepper, and foil up the spears in roll with a big chunk of butter. Turning the roll a few times it takes about an hour a 225° for tender buttery spears.

2. Snap and wash as above, moisten with avocado oil, season with coarse salt and pepper and Parmesan cheese. I put the spears in a fry basket and grill for 25 minutes or so at 350°.

Number one is buttery steamed and the second is a bit crunchy. I like both really well.
 
olbriar said:
I'm excited for you. It is a good looking cooker!!
I love to cook fresh asparagus on the smoker. I'm sure there are many ways to cook it but I have two methods I like.

1. I will snap off the big ends at the joint, wash, touch of garlic salt, coarse pepper, and foil up the spears in roll with a big chunk of butter. Turning the roll a few times it takes about an hour a 225° for tender buttery spears.

2. Snap and wash as above, moisten with avocado oil, season with coarse salt and pepper and Parmesan cheese. I put the spears in a fry basket and grill for 25 minutes or so at 350°.

Number one is buttery steamed and the second is a bit crunchy. I like both really well.
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hmmmmm, for me i like to s&p and toss them on the grill. sometimes i like to cheat and use italian dressing as a marinade. toss them on the grill and baste them with more dressing as they grill.

i would like to try some smoked asparagus at some point.

the only thing is if i do end up getting it, i need to figure out what to do with my grill now. i currently have the Char-Broil Kamander. it is a much cheaper knock off of the the green egg. it is a pretty good grill. it is not designed very well for long cooks however which is why i am leaning towards the MasterBuild 1050. those briskets i saw them keep on those masterbuid youtube videos look so damn good!!!!!!
 
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I'm in the same boat. I have a five burnner Jenn-Air that it done. Between rebuilding numerous times and then trying to convert it to a charcoal burner... it's destined for the dump. I don't have patio enough for it sitting out there if I get another cooker.
 
so i like to make things from scratch. i never like to buy store bought glazes or rubs. just curious if anybody does the same or not? if you buy rubs which one do you like? if you make your own.....care to share your recipe?

mine is kind of basic:
brown sugar, cumin, paprika, smoked paprika, nutmeg, cinnamon, clove, allspice, onion and garlic powder, and of course s&p. amounts will just depend on how you like it. i never measure. i just add to what i think will taste good.
 
I did some kabob's yesterday. Really a variety. Steak in Italian dressing, chicken thigh meat in Italian dressing, chick thigh meat in Jamaican Jerk, and shrimp in Jamaican Jerk. Paired that with my mother's pasta salad (you know, the one she'll share the recipe with anyone but it never taste's like hers) and had a good F COVID family cookout with my parents and my sister. 7lbs of meat for 7 people (plus onions, peppers, and tomatoes) seems like a good ratio, right? :P

Anyway, pic of the meat getting in for marinade. Oh, and PS, I love Jamaican Jerk.
upload_2020-6-15_19-28-0.png
 
That looks and sounds good! I'm especially hungry for some shrimp.
I cooked out some ribeyes at the river last weekend and grilled some burgers at home Sunday night. My neighbor wants me to smoke a full packer for his family. I've been looking but so far I've not seen a good looking brisket at the store. Factor in that if I'm going to smoke one... I want to smoke one for me at the same time. Shopping for two with the meat situation such as it is bites. I need to run to Costco or some place that deals in a larger volume than my local market. It's not a pressing cook but it sounds good and I'd like to get the cook done in a timely fashion for the neighbor.
 
I was at BJ's (like a Costco) and they were getting back to normal at the meat counter. Still expensive, but stocked anyway. They had briskett's in at $4.99 lb. I was tempted, but resisted the urge.
 
Unforgiven said:
I was at BJ's (like a Costco) and they were getting back to normal at the meat counter. Still expensive, but stocked anyway. They had briskett's in at $4.99 lb. I was tempted, but resisted the urge.
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My local market had their briskets at $4.99 as well. No bargain but certainly doable. They had three sorry looking briskets the other day and they were still there today. Evidently I'm not alone in my assessment of them.
 
ocnbrze said:
so i like to make things from scratch. i never like to buy store bought glazes or rubs. just curious if anybody does the same or not? if you buy rubs which one do you like? if you make your own.....care to share your recipe?

mine is kind of basic:
brown sugar, cumin, paprika, smoked paprika, nutmeg, cinnamon, clove, allspice, onion and garlic powder, and of course s&p. amounts will just depend on how you like it. i never measure. i just add to what i think will taste good.
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I started out with a basic rub recipe I tweak some every time I mix up more.
1C brown sugar
3tbs sweet paprika
1tbs coarse salt
1tbs garlic
t ts thyme
2ts onion powder
1ts cayenne
2ts coarse black pepper
2ts oregano
1/2ts mustard powder
1/2ts chili powder

My favorite pre-made rub comes from The Spice Guy Co. and it's called Midnight Toker. He has a lot of rubs to offer and they all are good.... interesting. https://www.thespiceguyco.com/collections/spice-blends-for-sale
 
olbriar said:
I started out with a basic rub recipe I tweak some every time I mix up more.
1C brown sugar
3tbs sweet paprika
1tbs coarse salt
1tbs garlic
t ts thyme
2ts onion powder
1ts cayenne
2ts coarse black pepper
2ts oregano
1/2ts mustard powder
1/2ts chili powder

My favorite pre-made rub comes from The Spice Guy Co. and it's called Midnight Toker. He has a lot of rubs to offer and they all are good.... interesting. https://www.thespiceguyco.com/collections/spice-blends-for-sale
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never thought of using mustard powder. i do not think i have that in my spice rack. i thought i have almost every spice out there. gonna have to pick that up and experiment with it.
 
ocnbrze said:
never thought of using mustard powder. i do not think i have that in my spice rack. i thought i have almost every spice out there. gonna have to pick that up and experiment with it.
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I was either graced that rub mix in this thread years ago or found it on the net. I add or subtract from it and don't adhere to the amounts exactly. I mix up a big batch at a time and keep it in a pitcher thing I found that has a snap on lid and a snap open pour spout. I have found that before I use it up the brown sugar wants to clump. I've taken to using some granulated sugar and less brown sugar for just that reason.

A guy down the street made a living at selling smoked meats. He learned the craft from his uncle that sold commercially as well. He used his uncle's "secret" family rub and I never could get him to tell me what was in it.
It had such a nice hot sweet and woody taste that made his pork something special. The rub I posted above is an average at best rub. His rub is the stuff I always try to match. He's moved on and whatever was in it that made it so good will never be known.
 
olbriar said:
I was either graced that rub mix in this thread years ago or found it on the net. I add or subtract from it and don't adhere to the amounts exactly. I mix up a big batch at a time and keep it in a pitcher thing I found that has a snap on lid and a snap open pour spout. I have found that before I use it up the brown sugar wants to clump. I've taken to using some granulated sugar and less brown sugar for just that reason.
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I think I shared something like that in this thread, but I got it from somewhere else. Like you, I add or subtract and keep a big batch. :p
 
ocnbrze said:
never thought of using mustard powder. i do not think i have that in my spice rack. i thought i have almost every spice out there. gonna have to pick that up and experiment with it.
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Mustard is such an staple in smoking. I use it in all my rubs. I also squirt yellow mustard on many of my meats to help the dry rub stick.
 
One of my daughters is visiting from Ca. That prompted me to smoke out some flank steaks no matter the cost. I went to the store to buy them and I almost came home with hot dogs. :) $13 a pound is about twice what I normally pay for flat irons but oh well. Here is a pic of the cook in progress....
Flank Steak.jpg

I hope that everyone enjoyed Father's Day... I had a great time!
 
Sauced ribs are a mess but each unto their own. I prefer them just like lunatic made his so that they are easy to handle. I like them dripping in sauce though. Love good coleslaw with ribs!

Tonight I'm having beef and noodles. I'll dice up the left over flank stead for beef for the dish. I have to get my money's worth out of my inflated expenditure. :)
 
My favorite BB rib has been rubbed and then glazed until the glaze has just set... tacky but not sticky. Spare ribs I like just rubbed. They are juicy enough that they need no glaze to make me happy.
That's the fun part of doing your own smoking / baking of ribs. You get to fix them just the way you like em and everyone else has to deal with it. :)
 
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