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Author Topic: Grillin' and Chillin'  (Read 225098 times)

Offline tcdawg

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Grillin' and Chillin'
« on: December 15, 2013, 09:57:06 AM »
What do you cook?  Do you grill or smoke? Lets post up our weekend creations.

If you have an outdoor kitchen let's see that too!

I'll start:
This Sunday I wanted to smoke a chicken.  I love them in my Big Green  Egg.

Friday night, mix up a brine and let the bird soak for 24 hours


Saturday night I pull it out of the brine and let it sit uncovered in the fridge overnight.

This morning I do a home made dry rub. It sits for about 4 or 5 hours in the fridge and then it will go on the Egg


I'll post up an Egg pic this afternoon
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Offline Krawler00

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Re: Grillin' and Chillin'
« Reply #1 on: December 16, 2013, 10:15:49 AM »
I've got some big deer backstraps I am going to marinating soon. MMMMMM....
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Offline Danny Kinder

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Re: Grillin' and Chillin'
« Reply #2 on: December 16, 2013, 04:35:17 PM »
Damn that looks good! You gotta move up here closer //letseat//
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Danny Kinder
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Offline hb_hound

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Re: Grillin' and Chillin'
« Reply #3 on: December 22, 2013, 12:49:34 PM »
Yesterday I started at 10am with 20-30 lbs of deer meat on the UDS.  Then at 3:00 I put 28lbs of brisket on the big smoker and finished off the evening with a 6lb prime rib for dinner.
The brisket finished this morning around around 9:00
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Offline Krawler00

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Re:
« Reply #4 on: December 22, 2013, 12:52:03 PM »
Mmmmmmmmmmmmm....

Off Grid Post
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Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #5 on: December 22, 2013, 03:24:23 PM »
Quote from: hb_hound on December 22, 2013, 12:49:34 PM
Yesterday I started at 10am with 20-30 lbs of deer meat on the UDS.  Then at 3:00 I put 28lbs of brisket on the big smoker and finished off the evening with a 6lb prime rib for dinner.
The brisket finished this morning around around 9:00


Nice!!
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Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #6 on: December 22, 2013, 03:27:29 PM »
I have ribs on the smoker today.

Dry rubbed yesterday, refrigerated over night.

2-2-1 method. 2 hours on the smoker, 2 hours wrapped in foil, last hour back on the smoker to crisp up a little. About 250 degrees.
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Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #7 on: December 22, 2013, 03:30:52 PM »
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Offline DOUG

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Re:
« Reply #8 on: December 22, 2013, 04:20:03 PM »
Just had a couple of flanks that were well marinated and cross sliced. Yum.

Sent off camber
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Offline jc79

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Re: Grillin' and Chillin'
« Reply #9 on: December 22, 2013, 06:45:28 PM »
Looks great Tony!  Do you ever spatchcock a whole chicken on your Egg?
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Offline tcdawg

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Re: Grillin' and Chillin'
« Reply #10 on: December 22, 2013, 07:49:29 PM »
Quote from: jc79 on December 22, 2013, 06:45:28 PM
Looks great Tony!  Do you ever spatchcock a whole chicken on your Egg?

I do. Cuts cook time down quite a bit. Super good.
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Offline DOUG

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Re:
« Reply #11 on: December 22, 2013, 09:03:23 PM »
Beer can chicken on the egg is delicious.

Spatchcock?

Sent off camber
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