Welcome to the North American Subaru Impreza Owners Club Thursday July 24, 2014
Home Forums WikiNASIOC Products Store Modifications Upgrade Garage
NASIOC
Here you can view your subscribed threads, work with private messages and edit your profile and preferences Home Registration is free! Visit the NASIOC Store NASIOC Rules Search Find other members Frequently Asked Questions Calendar Archive NASIOC Upgrade Garage Logout
Go Back   NASIOC > NASIOC Miscellaneous > Off-Topic

Welcome to NASIOC - The world's largest online community for Subaru enthusiasts!
Welcome to the NASIOC.com Subaru forum.

You are currently viewing our forum as a guest, which gives you limited access to view most discussions and access our other features. By joining our community, free of charge, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is free, fast and simple, so please join our community today!

If you have any problems with the registration process or your account login, please contact us.
* Registered users of the site do not see these ads.
Reply
 
Thread Tools Display Modes
Old 05-16-2013, 01:35 PM   #201
whiskey
Scooby Newbie
 
Member#: 125418
Join Date: Sep 2006
Chapter/Region: NWIC
Default

Quote:
Originally Posted by ZMANNH25rs View Post
This also comes with a smoker attachment for the charcoal side, I didn't get it yet...still debating on it and need to do some more research into how people feel about the smoker attachment.

That's the style smoker I had. It's great but it takes a lot of babysitting to keep the temp right...I guess smoker with coal in general takes a lot of babysitting. If the attachment's cheap and you don't want another contraption to deal with that would be a pretty cool deal.
* Registered users of the site do not see these ads.
whiskey is offline   Reply With Quote
Old 05-16-2013, 01:51 PM   #202
ChesterWRX
*** Banned ***
 
Member#: 328794
Join Date: Aug 2012
Chapter/Region: NESIC
Location: N. Shore, MA
Vehicle:
2012 WRX Premium
Ice Silver Metal

Default

Quote:
Originally Posted by chapstien View Post
I don't know if I would get much use out of a oven.
Quote:
Originally Posted by tbert View Post
I always finish in the oven
a lot of the famous chefs have indoor grilling / indoor BBQ recipies...

Emeril, Guy Fierie, Bobby Flay... hell, before i bought a house, i would sear with a cast iron skillet and finish off in the oven on broil. a LOT.

weather is nice now so i'll use the grill.
ChesterWRX is offline   Reply With Quote
Old 05-16-2013, 02:14 PM   #203
speedblind
Scooby Specialist
 
Member#: 42202
Join Date: Aug 2003
Chapter/Region: BAIC
Default

Quote:
Originally Posted by whiskey View Post
That's the style smoker I had. It's great but it takes a lot of babysitting to keep the temp right...I guess smoker with coal in general takes a lot of babysitting. If the attachment's cheap and you don't want another contraption to deal with that would be a pretty cool deal.
If you're going to be doing a lot of smoking, I'd invest in a bag of lump hardwood charcoal. Burns way hotter and longer than briquets. I used regular ol' briquets the first couple of times and it started to get expensive.

I use a webber bullet smoker (forget the name), and it's pretty easy to keep stable. It's a nice compromise between the automated pellet smokers and the bare-bones models that require more supervision.
speedblind is offline   Reply With Quote
Old 05-16-2013, 02:22 PM   #204
bcblues
Scooby Specialist
 
Member#: 17256
Join Date: Apr 2002
Chapter/Region: MWSOC
Location: America's Outback
Vehicle:
04 STi
Blue w/ custom bug splat

Default

I agree: lump charcoal is cheaper to use than briquettes (since you can easily extinguish the charcoal and reuse your next cooking session) and it is ready to cook sooner (mostly since you have to let briquettes turn grey all over or they impart bad taste to the food). I can see absolutely no reason to use briquettes.
bcblues is offline   Reply With Quote
Old 05-16-2013, 08:37 PM   #205
Indocti Discant
Scooby Specialist
 
Member#: 138000
Join Date: Jan 2007
Chapter/Region: BAIC
Location: et ament meminisse periti
Vehicle:
L Bo Hope you meet
the spirit in the sky

Default

Quote:
Originally Posted by ZMANNH25rs View Post
What brand do you use ? Amazon has lots of choices for Natural Lump Charcoal.

http://www.amazon.com/s/?ie=UTF8&key...l_5eoh272obb_b
I just get whatever is available at grocery stores.... but back in NJ the in-laws used cowboy (which has poor reviews due to small size and dust, that I never found to be an issue). Most recently I just bought some 6lb mesquite one. .

Also..why would I sear a steak on top of a chimney? I havent dont temp readings but I cant imagine it being that different given the size of my grill (tiny portable one with the grill 3-4 inches at most from the coals). Plus the alton method you put the chimney on TOP of the steak.... gotta have a giant ass chimney for that one.
Indocti Discant is offline   Reply With Quote
Old 05-16-2013, 08:41 PM   #206
speedblind
Scooby Specialist
 
Member#: 42202
Join Date: Aug 2003
Chapter/Region: BAIC
Default

I bought the Kebroak stuff from Amazon. Works great, but shipping must have been rough because the bag is ~1/3 dust or super fine pieces. I'll go with a local store next time to minimize that.
speedblind is offline   Reply With Quote
Old 05-16-2013, 08:42 PM   #207
Indocti Discant
Scooby Specialist
 
Member#: 138000
Join Date: Jan 2007
Chapter/Region: BAIC
Location: et ament meminisse periti
Vehicle:
L Bo Hope you meet
the spirit in the sky

Default

dust / small pieces is always going to be an issue with charcoal. It is brittle after all.
Indocti Discant is offline   Reply With Quote
Old 05-16-2013, 08:42 PM   #208
bobturismo
Scooby Specialist
 
Member#: 42145
Join Date: Aug 2003
Location: cruizin' down the street in my
Vehicle:
6-4 jockin da bish-
es and slappin the hoes.

Default

Quote:
Originally Posted by tbert View Post
I always finish in the oven
That's disgusting I hope you clean it really good before using it to cook!





I grilled some French fries to cook them really quickly, I was helping a friend that wasnt good at preparing dinner and he didnt even touch the fries until the burgers were done. Lol

Kids actually loved them! Did lose a few to the bottom of the grill though lol

Last edited by bobturismo; 05-16-2013 at 08:47 PM.
bobturismo is offline   Reply With Quote
Old 05-16-2013, 08:44 PM   #209
Indocti Discant
Scooby Specialist
 
Member#: 138000
Join Date: Jan 2007
Chapter/Region: BAIC
Location: et ament meminisse periti
Vehicle:
L Bo Hope you meet
the spirit in the sky

Default

Quote:
Originally Posted by bobturismo View Post
That's disgusting I hope you clean it really good before using it to cook!



i donno if you clean it, you'll never get a bun.
Indocti Discant is offline   Reply With Quote
Old 05-16-2013, 08:53 PM   #210
bobturismo
Scooby Specialist
 
Member#: 42145
Join Date: Aug 2003
Location: cruizin' down the street in my
Vehicle:
6-4 jockin da bish-
es and slappin the hoes.

Default

Quote:
Originally Posted by Indocti Discant View Post
i donno if you clean it, you'll never get a bun.
Is that what it is? The oven gives you a nice burn that gets you hot enough to finish all over the inside of the oven?
bobturismo is offline   Reply With Quote
Old 05-16-2013, 08:58 PM   #211
bcblues
Scooby Specialist
 
Member#: 17256
Join Date: Apr 2002
Chapter/Region: MWSOC
Location: America's Outback
Vehicle:
04 STi
Blue w/ custom bug splat

Default

Some of the really cheap lump charcoal smells like coal (not charcoal - think lignite coal). I have noticed that this tends to be more "out of the bag" than "in the grill", but it puts me off to save $2 when cooking $100 of meat.

Royal Oak seems to be consistent quality, with the red bag being smaller pieces than the green bag (doesn't make a difference to me).

I really have no problem paying for "the dust", as long as the rest of the bag is good. I really don't see a way around having dust in the bag unless you buy from the Amish and can carefully bring it home.
bcblues is offline   Reply With Quote
Old 05-16-2013, 09:09 PM   #212
Turbo II Rotor
Scooby Newbie
 
Member#: 339032
Join Date: Nov 2012
Location: Aurora, CO
Default

Made some burgers after work today. Start with wood found around the yard and burn till embers.



Set your grill over coals to warm up.



Add wet plum chips from cut down tree in front yard.





Toss on burgers. Sprinkle with montreal steak seasoning.



Flip, add cheese and serve. Tasted delicious.

Turbo II Rotor is offline   Reply With Quote
Old 05-16-2013, 09:22 PM   #213
Indocti Discant
Scooby Specialist
 
Member#: 138000
Join Date: Jan 2007
Chapter/Region: BAIC
Location: et ament meminisse periti
Vehicle:
L Bo Hope you meet
the spirit in the sky

Default

ooh wood fires. now that's high temp.
Indocti Discant is offline   Reply With Quote
Old 05-16-2013, 09:24 PM   #214
Lightwysh
Scooby Newbie
 
Member#: 324799
Join Date: Jun 2012
Chapter/Region: RMIC
Location: Lakewood, CO
Default

Quote:
Originally Posted by Indocti Discant View Post
I just get whatever is available at grocery stores.... but back in NJ the in-laws used cowboy (which has poor reviews due to small size and dust, that I never found to be an issue). Most recently I just bought some 6lb mesquite one. .

Also..why would I sear a steak on top of a chimney? I havent dont temp readings but I cant imagine it being that different given the size of my grill (tiny portable one with the grill 3-4 inches at most from the coals). Plus the alton method you put the chimney on TOP of the steak.... gotta have a giant ass chimney for that one.
The airflow of the chimney creates a super hot cooking temp. When you dump the coals onto your grill you are reducing that air flow and lowering the temp of the coals. That's why its faster to start coals in a chimney.
Lightwysh is offline   Reply With Quote
Old 05-16-2013, 09:28 PM   #215
ChesterWRX
*** Banned ***
 
Member#: 328794
Join Date: Aug 2012
Chapter/Region: NESIC
Location: N. Shore, MA
Vehicle:
2012 WRX Premium
Ice Silver Metal

Default

ChesterWRX is offline   Reply With Quote
Old 05-16-2013, 10:04 PM   #216
bcblues
Scooby Specialist
 
Member#: 17256
Join Date: Apr 2002
Chapter/Region: MWSOC
Location: America's Outback
Vehicle:
04 STi
Blue w/ custom bug splat

Default

So....




Much......




Goodness........
bcblues is offline   Reply With Quote
Old 05-16-2013, 10:50 PM   #217
chulooz
Scooby Newbie
 
Member#: 159438
Join Date: Sep 2007
Chapter/Region: NESIC
Location: south CT
Vehicle:
99 GC8
Black

Default

Steaks on unlit briquettes, roasting peppers skin side up, and kraft singles on burgers... not good eats.
chulooz is offline   Reply With Quote
Old 05-17-2013, 08:31 PM   #218
lag
Scooby Newbie
 
Member#: 34631
Join Date: Mar 2003
Chapter/Region: MAIC
Location: do you know what it is
Vehicle:
to live in fear

Default

Getting ready to leave work a buddy ask what I'm cooking tonight. Couldn't decide between just some hot dogs or brats. Then he said



And then I was



So good.

Also tried corn again, was good but the corn kernels were too small. I'll have to remember that next time selecting corn.
lag is offline   Reply With Quote
Old 05-17-2013, 08:37 PM   #219
I_H8_1.8
Scooby Newbie
 
Member#: 12733
Join Date: Nov 2001
Chapter/Region: MWSOC
Location: Metro Detroit
Vehicle:
'95 L AWD EJ22T,
'02 Forester S

Default

Quote:
Originally Posted by lag View Post
Getting ready to leave work a buddy ask what I'm cooking tonight. Couldn't decide between just some hot dogs or brats. Then he said



And then I was



So good.

Also tried corn again, was good but the corn kernels were too small. I'll have to remember that next time selecting corn.
I did that last weekend. Tonight, I've got a beer can chicken going using lump charcoal instead of my usual briquets. This is also the first time using just the main grill to cook indirectly instead of using the SFB (side firebox, aka smoker attachment) for the heat source. I'll post a pic or two of my setup in a bit.
I_H8_1.8 is offline   Reply With Quote
Old 05-17-2013, 08:39 PM   #220
Elky
Scooby Newbie
 
Member#: 303906
Join Date: Dec 2011
Chapter/Region: NESIC
Location: Porter Square, Slumerville
Vehicle:
2011 WRX Sedan
Spark Silver Metalic

Default

Yum





:drunk:

Edit: corn is best grilled in the just after soaking , rotate 4 times until husk has blackened. If you need seasoning you need better corn or you're doing it wrong.
Elky is offline   Reply With Quote
Old 05-17-2013, 08:48 PM   #221
lag
Scooby Newbie
 
Member#: 34631
Join Date: Mar 2003
Chapter/Region: MAIC
Location: do you know what it is
Vehicle:
to live in fear

Default

^^ interesting...

I dipped mine in water and put salt and pepper on them and some butter on the foil I wrapped them in. I'll try in the husk w/ the other ones I have.
lag is offline   Reply With Quote
Old 05-17-2013, 08:56 PM   #222
I_H8_1.8
Scooby Newbie
 
Member#: 12733
Join Date: Nov 2001
Chapter/Region: MWSOC
Location: Metro Detroit
Vehicle:
'95 L AWD EJ22T,
'02 Forester S

Default

Quote:
Originally Posted by Elky View Post
Yum

[pics]

:drunk:

Edit: corn is best grilled in the just after soaking , rotate 4 times until husk has blackened. If you need seasoning you need better corn or you're doing it wrong.
Nice before and after pics! I'll try corn in the husk one of these days.

Here is my setup, all charcoal:



Here is my 5 lb. beer can chicken after about an hour and a half:


The "sticks" at the bottom are my charcoal pokers/movers.
I_H8_1.8 is offline   Reply With Quote
Old 05-17-2013, 09:08 PM   #223
Elky
Scooby Newbie
 
Member#: 303906
Join Date: Dec 2011
Chapter/Region: NESIC
Location: Porter Square, Slumerville
Vehicle:
2011 WRX Sedan
Spark Silver Metalic

Default

Quote:
Originally Posted by lag View Post
^^ interesting...

I dipped mine in water and put salt and pepper on them and some butter on the foil I wrapped them in. I'll try in the husk w/ the other ones I have.
It's my favorite way to cook corn, mainly I think, because I grew up in an area with a lot of farm fresh corn and I just love that sweet kernel popping flavor. I know a lot of people like to use corn as an excuse to move butter or salt and pepper to their mouths, but **** that.
Elky is offline   Reply With Quote
Old 05-17-2013, 09:11 PM   #224
Elky
Scooby Newbie
 
Member#: 303906
Join Date: Dec 2011
Chapter/Region: NESIC
Location: Porter Square, Slumerville
Vehicle:
2011 WRX Sedan
Spark Silver Metalic

Default

Quote:
Originally Posted by I_H8_1.8 View Post
Nice before and after pics! I'll try corn in the husk one of these days.

Here is my setup, all charcoal:


Here is my 5 lb. beer can chicken after about an hour and a half:


The "sticks" at the bottom are my charcoal pokers/movers.
Yum, I'm planning on making a smoker this weekend. Otherwise im stuck with our cheap gas grill for now. Looking for the thread now, I know it's out there.
Elky is offline   Reply With Quote
Old 05-17-2013, 09:16 PM   #225
I_H8_1.8
Scooby Newbie
 
Member#: 12733
Join Date: Nov 2001
Chapter/Region: MWSOC
Location: Metro Detroit
Vehicle:
'95 L AWD EJ22T,
'02 Forester S

Default

Quote:
Originally Posted by Elky View Post
Yum, I'm planning on making a smoker this weekend. Otherwise im stuck with our cheap gas grill for now. Looking for the thread now, I know it's out there.
I think that thread was started by markman, and was titled "should I make this ghetto smoker?" or something similar...
I_H8_1.8 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -4. The time now is 11:34 AM.


Powered by vBulletin® Version 3.7.0
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Powered by Searchlight © 2014 Axivo Inc.
Copyright ©1999 - 2014, North American Subaru Impreza Owners Club, Inc.