Grilling/BBQ Thread
- Thread starter Wildin
- Start date
We still cookin baby!
Cold smoked steaks baby! Lemme show ya'll how its done!
here's what little amount of charcoal you need to cold smoke for 1-1.5 hrs
heres my set up before adding the coal
here is the set up with the coal
here is the cold smoking station set up
here it is with the steaks
here it is on the grill
here is the smoke process which is about 1-1.5 hrs
Cold smoked steaks baby! Lemme show ya'll how its done!
here's what little amount of charcoal you need to cold smoke for 1-1.5 hrs
here is the smoke process which is about 1-1.5 hrs
Theabbot
#DemBootymeats
Nice! Those Webbers do a good job of maintaining heat.We still cookin baby!
Cold smoked steaks baby! Lemme show ya'll how its done!
here's what little amount of charcoal you need to cold smoke for 1-1.5 hrs
heres my set up before adding the coal
here is the set up with the coal
here is the cold smoking station set up
here it is with the steaks
here it is on the grill
here is the smoke process which is about 1-1.5 hrs
The mushrooms and onions as they cook
This is one side of the cold smoked steaks looks like. They are bronzed and browned but completely cold to the touch, uncooked. All flavor
Here is the other side of the cold smoked steaks after and hour and a half
the finished product of the mushrooms and onions ready to go on to some hot steaks no homo
here are the finished steaks, medium rare
You know what time it is
the finished product of the mushrooms and onions ready to go on to some hot steaks no homo
here are the finished steaks, medium rare
You know what time it is
heat maintenance is a learned skill. A tire rim and can hold heat, the question is does a person know how to maintain the heat to successfully cook off of?
Theabbot
#DemBootymeats
I understand what you are implying but I disagree. Not all grill designs are created equal. I guarantee that you could not keep that small amount of coal running for 1.5 hours in some cheapo $20 grill. The steel and construction are vital to heat maintenance. Otherwise you would spend the whole time feeding it more and more coal to maintain temps. All the 'learned skill' in the world can't help you battle heat loss in a sub par grill breh.
its mainly about air flow, too much and you will burn hot and fast, you manage the air flow, you can cook low and slow.
I only used that small amount to smoke, i cooked up half a chimney to cook.
I will say that construction does matter for precision especially when smoking and regulating temps. cheap smokers will have bad seals and smoke will leak from the sides and seals rather than the smoke stack.
you just gotta know what your cooking with and how to cook with it. different grills, cook differently. even the same types of smokers will cook differently.
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Theabbot
#DemBootymeats
You are right about that. I can dump two chimney fulls of lump into my smoker and it will maintain desired temps for 12+ hours. It is made of heavy duty steel. Seals are okay (you can see a little smoke leaking from some areas), but it is rock solid with the temp game.
God damn, thats crazy. I havent done that long of a cook yet. I got 9hrs at 220-225 off of 1 chimney full.
Starting the year off right.
Rack of Lamb.
This was a meal that never really popped until it hit the plate. The herb pesto really compliments the lamb well. I dont know why people like mint jelly, mint jelly is a negative association with lamb for me. Anyway here we go. Definitely let the lamb marinate in lemon juice, olive oil and rosemary.
Rack of Lamb.
This was a meal that never really popped until it hit the plate. The herb pesto really compliments the lamb well. I dont know why people like mint jelly, mint jelly is a negative association with lamb for me. Anyway here we go. Definitely let the lamb marinate in lemon juice, olive oil and rosemary.
Uncle Kendrick
I'm just bout that action
That looks good presentation on point 
it was im getting some lamb chops next saturdayDamn that looks delicious