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  1. Count Porcula

    Decent Skirt Steak on Gas Grill?

    Two years ago, I splurged on a Napoleon Prestige 500 propane grill with a rotisserie and a side infrared grill. I thought I would be able to do burgers on it, and similar things. Hot dogs, sausages, and so on. I also thought it would be good for vegetables. After two years, the results are in...
  2. Count Porcula

    Heavy Winter Ale - Christmas Party in a Glass

    Weird things are happening here. I tried St. Bernardus Christmas ale, and I was not thrilled because it tasted funky. I let it sit in the fridge for nearly two years, and I tried it again. Much better. The rough edges were gone. I decided to make my own Christmas ale. I took a heavy wheat ale...
  3. Count Porcula

    Recommend Outdoor Propane Fryer?

    A long time ago, I saw the heavyset guy from Duck Dynasty fire up a deep fryer on his porch. I thought he was going a little over the top, but I am starting to see the genius of buying one of these things. Frying indoors is a giant pain, and it's so discouraging, I never do it. I bought a Tfal...
  4. Count Porcula

    How Long to Brine Chicken Breasts?

    I must confess this is not a smoking question, but I think the answer will be the same anyway. How long should skinless chicken breasts be brined before cooking? I mean just salt and water. I'm going to be browning them in white wine and butter and then baking them in a roux for around an hour.
  5. Count Porcula

    Smokin-It Air Hole and GE Profile Smokers

    First thing: would I be crazy to enlarge the bottom hole in my Smokin-It 2? Not only does the existing hole clog from above; it will also clog from crud sticking to the bottom of the box. I don't think a larger hole would make the box cooler, since hot air rises. Seems to me it would be simple...
  6. Count Porcula

    Dark Ribs with Smokin-It 2

    I have a Smokin-It 2, and it works fine, but I am concerned because my ribs are always so dark on the outside. I keep the ventilation holes open, so I know it gets air. I've been using chunks of dry oak in the 3-ounce range. Are all the other Smokin-It users getting similar results? I use a...
  7. Count Porcula

    What is the Purpose of Baby Backs? Also: Rub Question

    My local store put baby backs on sale, so I bought some. I always eat spare ribs, but I thought I would be open-minded as well as cheap this time. These things have no personality. They just do not have as much flavor, and the fat is lacking. They're smaller, dryer, and more expensive, so it's...
  8. Count Porcula

    Smokin-It Hidden Clog

    Thought I'd post this for other people who, like me, were slow to notice a problem with smoker vents. Crud accumulates in the bottom of smokers and can clog air vents. Everyone knows that. But today I was cleaning my Smokin-It, and I found a problem that was new to me. Crud accumulated UNDER...
  9. Count Porcula

    How Long can a Country Ham Age?

    I've been trying to get answers about this elsewhere, and I can't believe I didn't think to ask here. I'm from Eastern Kentucky. My grandmother and her brother used to cure hams. They were fantastic. In my opinion, pork was better and fattier back then, and my understanding is that her hams...
  10. Count Porcula

    Stopping Holes in Griddle for Frying?

    I want to get a griddle that fits my gas grill, but it comes with several holes that let fat run off. I'm not sure what genius thought that up. Obviously, you want that fat to stay with the meat. Has anyone here dealt with this problem? There must be something I could plug the holes with.
  11. Count Porcula

    Napoleon Griddle Accessory for Prestige 500?

    Has anyone here tried the cast iron griddle Napoleon makes for the Prestige 500? I have finally admitted to myself that grilling steaks ia a gigantic mistake. I now think I should have a griddle on one side and a grill grate on the other, for vegetables or sausages. I don't know if the griddle...
  12. Count Porcula

    Easy Pork Roast with Apricot/Sage Glaze

    People on this forum have been extremely helpful to me, so I would like to contribute a pork recipe. I just made it today on my new Napoleon Prestige grill. I used to use my Ronco rotisserie, but now that I have a gas rotisserie, I can do a way with a lot of the cleanup. This recipe is not just...
  13. Count Porcula

    Ceramic v. Steel Griddle?

    I sort of feel like I blew it by buying a Napoleon grill instead of a griddle. "Blew it" is not really right, because I now feel like I should have both a grill and a griddle. The Napoleon is great for many things, and it has a rotisserie, and a griddle can't do rotisserie stuff. Far as I know...
  14. Count Porcula

    Improving Flavor of Gas Burgers?

    What's a good way to get more flavor into gas-grilled burgers? I've been using my Napoleon grill's infrared burner, and while it's basically fine, the flavor could be better. Today I basted a burger with butter containing garlic, thyme, and tarragon, and it seemed like an improvement. Should...
  15. Count Porcula

    Good Cheap Grill Cover?

    Can anyone recommend a good cheap grill cover? I got a Napoleon Prestige 500, and there is no way I'm paying over $100 for a bag.
  16. Count Porcula

    Good Sturdy GAS Grill With High Heat?

    My grill is a $100 Pit Boss from Amazon. Great for the money, but not great. Now that my wife is moving in, I think I should get a real grill. I had a DCS a long time ago, and it seemed pretty tough. I would like something similar. Stainless that really is pretty stainless. Parts that don't rot...
  17. Count Porcula

    Better Food from Offset Smoker?

    I saw a guy claiming his old offset made better food than a Smokin-It. I used to use a home-built smoker with an external fire box, which is basically like an offset, only better. Now I have a Smokin-It. Far as I can tell, the food that comes out of the Smokin-It is as good or better. Is there...
  18. Count Porcula

    "Dry Brining" for Butts?

    Yesterday I was trying to find out if brining a butt was a good idea or not, and I came across a Serious Eats article on "dry brining." In case you haven't heard of this, it simply means salting meat and letting it rest before cooking. It's a silly term. Brining has to involve brine. The folks...
  19. Count Porcula

    Moldy Smoker

    How do the rest of you keep mold from growing in your smokers when they're not in use? I have a Smokin-It, and it seems like I have to clean mold out of it every time I want to use it. Should I start leaving the door open?
  20. Count Porcula

    How Many Hours of Smoke for 6-Pound Butt?

    I have six pounds of pork shoulder. The directions that came with my Smokin-it, which have always worked for other meats, say to give it 1-2 hours per pound, which is more than a little vague. It doesn't say how much of that time is smoke and how much is post-smoke baking. How much smoke time...
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