Georgia Trail Riders Forum

OTHER INTERESTS => Grillin' & Chillin' => Topic started by: tcdawg on December 15, 2013, 09:57:06 AM

Title: Grillin' and Chillin'
Post by: tcdawg 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
(http://img.tapatalk.com/d/13/12/15/ha2y4aja.jpg)

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
(http://img.tapatalk.com/d/13/12/15/asevygub.jpg)

I'll post up an Egg pic this afternoon
Title: Re: Grillin' and Chillin'
Post by: Krawler00 on December 16, 2013, 10:15:49 AM
I've got some big deer backstraps I am going to marinating soon. MMMMMM....
Title: Re: Grillin' and Chillin'
Post by: Danny Kinder on December 16, 2013, 04:35:17 PM
Damn that looks good! You gotta move up here closer //letseat//
Title: Re: Grillin' and Chillin'
Post by: 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
(http://i42.photobucket.com/albums/e329/mellis123/BBQ/WP_20131222_002.jpg) (http://s42.photobucket.com/user/mellis123/media/BBQ/WP_20131222_002.jpg.html)
Title: Re:
Post by: Krawler00 on December 22, 2013, 12:52:03 PM
Mmmmmmmmmmmmm....

Off Grid Post
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 22, 2013, 03:24:23 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
(http://i42.photobucket.com/albums/e329/mellis123/BBQ/WP_20131222_002.jpg) (http://s42.photobucket.com/user/mellis123/media/BBQ/WP_20131222_002.jpg.html)

Nice!!
Title: Re: Grillin' and Chillin'
Post by: tcdawg 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.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 22, 2013, 03:30:52 PM
(http://img.tapatalk.com/d/13/12/23/setu3a3a.jpg)
Title: Re:
Post by: DOUG 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
Title: Re: Grillin' and Chillin'
Post by: jc79 on December 22, 2013, 06:45:28 PM
Looks great Tony!  Do you ever spatchcock a whole chicken on your Egg?
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 22, 2013, 07:49:29 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.
Title: Re:
Post by: DOUG on December 22, 2013, 09:03:23 PM
Beer can chicken on the egg is delicious.

Spatchcock?

Sent off camber
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 22, 2013, 09:15:49 PM

Spatchcock?


You cut the butt bone out and lay if flat.
Title: Re: Grillin' and Chillin'
Post by: jc79 on December 23, 2013, 04:18:10 PM

Spatchcock?


You cut the butt bone out and lay if flat.

Yep...  And as a direct cook.  I do have this, though, which raises the grid a couple inches above the felt line. Awesome accessory.

http://www.ceramicgrillstore.com/big-green-egg-large-adjustable-rig.html
Title: Re: Grillin' and Chillin'
Post by: jc79 on December 23, 2013, 04:21:04 PM
I bought a pork butt to do tomorrow for Christmas Eve dinner!  I did one a while back and didn't have the fat cap positioned right so it wasn't great.

Any tips?
Title: Re:
Post by: clark123456 on December 23, 2013, 05:22:29 PM
Jc, are you planning to smoke your butt?
Title: Re: Grillin' and Chillin'
Post by: jc79 on December 23, 2013, 06:43:01 PM
Planning 225 degrees low and slow.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 23, 2013, 06:58:10 PM
I bought a pork butt to do tomorrow for Christmas Eve dinner!  I did one a while back and didn't have the fat cap positioned right so it wasn't great.

Any tips?

Dry rub it tonight, wrap in Saran Wrap, refrigerate over night. Google some rubs and pick one that sounds good.
Let it sit out for 30 minutes before you put it on the smoker.
Fat side up
225 to 250, no hotter, 1.5 to 2 hours per pound.
Internal temp of 195, good to go
Title: Re: Re: Grillin' and Chillin'
Post by: clark123456 on December 23, 2013, 08:36:50 PM
Sometimes smoking meat for many hours can dry it out.  Consider smoking it for several hours and then wrapping it in aluminum and finish it in the oven until the internal temperature is reached.
Title: Grillin' and Chillin'
Post by: jc79 on December 24, 2013, 01:23:10 AM
Good stuff, Tony. Appreciate it!
Title: Re: Grillin' and Chillin'
Post by: jc79 on December 26, 2013, 12:31:04 PM
The pork butt turned out incredible yesterday!  Like any normal red-blooded American man, I only followed about half the advice I got...  //letseat//

I put the rub on the night before as Tony recommended.  But before that, I actually cut every bit of fat I could see off the meat... so no fat cap, period.

Got the Egg stabilized at 250, and filled the drip pan with red wine.  I tossed in 4-5 good size chunks of Apple wood.  It wound up taking 7.5 hours for a ~5 pound piece of meat.  Amazingly, the temperature of the Egg didn't move a degree the entire time!

Check out the smoke ring!   //SLAMIN//

(http://i1197.photobucket.com/albums/aa431/jaredc79/photo1.jpg)

(http://i1197.photobucket.com/albums/aa431/jaredc79/photo2.jpg)

(http://i1197.photobucket.com/albums/aa431/jaredc79/photo3.jpg)

(http://i1197.photobucket.com/albums/aa431/jaredc79/photo4.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 26, 2013, 03:47:37 PM
Man that looks good!  You are now a hero in your own home.
Title: Re: Re: Grillin' and Chillin'
Post by: Mortalis5509 on December 26, 2013, 04:43:16 PM
Food for 15, probably could have ran 30 through and had left overs.

(http://img.tapatalk.com/d/13/12/27/2usu4eqa.jpg)

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Title: Re: Re: Grillin' and Chillin'
Post by: DOUG on December 26, 2013, 06:23:35 PM
Fresh home fried shrimp, crab cakes, and pasta tonight.

(http://img.tapatalk.com/d/13/12/27/yma8u3ub.jpg)

Sent off camber
Title: Re:
Post by: Krawler00 on December 30, 2013, 06:54:49 PM
Tony, Hayden needs another deer to experiment on.

Off Grid Post
Title: Re:
Post by: cru9 on December 30, 2013, 07:27:18 PM
I have a new dehydrator that needs some deer meat in it
Title: Re:
Post by: Krawler00 on December 31, 2013, 02:03:50 PM
If I get one more, I will bring it and we can do some!

Off Grid Post
Title: Re:
Post by: clark123456 on December 31, 2013, 02:30:21 PM
Are you making jerky with it?
Title: Re: Grillin' and Chillin'
Post by: tcdawg on January 31, 2014, 11:02:40 AM
Superbowl is coming up.  Last few years we have gone to a party and brought Brisket...it's now a staple.

I'll be updating the Brisket cook on Saturday and Sunday.  Saturday the Brisket will get dry rubbed and wrapped to chill in the Fridge for 12 hours.  Sunday the Brisket will go on real early in the morning and smoke for about 12 hours.

Pics and rub recipe to come...
Title: Re:
Post by: DOUG on January 31, 2014, 11:04:56 AM
Egg? Smoking plate?

Sent off camber
Title: Re:
Post by: tcdawg on January 31, 2014, 11:08:43 AM
Egg? Smoking plate?

Sent off camber

Big Green Egg
Title: Re:
Post by: DOUG on January 31, 2014, 02:34:27 PM
I am listening master chef Tony.    My new egg awaits me at the lake.

Sent off camber
Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 09, 2014, 12:10:21 PM
If you don't like this sandwhich you are un damn american...

its a long video, but worth it

https://www.youtube.com/watch?v=5g8UXtSsVeQ
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 09, 2014, 12:14:06 PM
If you don't like this sandwhich you are un damn american...

its a long video, but worth it

https://www.youtube.com/watch?v=5g8UXtSsVeQ

Dang!

Those guys have some serious recipes.  Great narration.

Baby Back Ribs in Pineapple Whiskey Sauce
Title: Re: Grillin' and Chillin'
Post by: Michigunman on May 09, 2014, 12:26:25 PM
If you don't like this sandwhich you are un damn american...

its a long video, but worth it

https://www.youtube.com/watch?v=5g8UXtSsVeQ

Man, that's awesome.  Going to have to share this with a friend.
Title: Re: Grillin' and Chillin'
Post by: mrmike1964 on May 09, 2014, 02:06:20 PM
I'd could eat 1/2 of one!  //SLAMIN// //LIKEBUTTON//
Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 09, 2014, 02:19:48 PM
That would be awesome to have at Windrock.  I wish we had a camp cook for that trip...who would make those for dinner one night.
Title: Re:
Post by: cudruln on May 09, 2014, 09:14:29 PM
I think you just volunteered Clark.

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Title: Re: Re: Re:
Post by: clark123456 on May 09, 2014, 09:28:35 PM
I think you just volunteered Clark.

Sent from my GT-P7510 using Tapatalk

Hmm, if I'm broken down for a day waiting in parts, then I'll attempt to be camp cook that day.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 18, 2014, 08:28:32 PM
Cooked a 12 hour Brisket on the Egg last Sunday, freaking melt in your mouth.

This Sunday it will be pulled pork for about 10 that are coming over to the new house. Low and slow Boston Butt, 11 pounds that will smoke for anywhere between 16 to 22 hours.

Nice fresh Butt from the butcher
(http://img.tapatalk.com/d/14/07/19/mudajagu.jpg)

Rubbed down with my special dry rub
(http://img.tapatalk.com/d/14/07/19/vare4epe.jpg)

Wrapped to chill in the fridge until tomorrow evening
(http://img.tapatalk.com/d/14/07/19/dutegara.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on July 18, 2014, 08:39:26 PM
Mmmmmmmm!
Title: Re: Grillin' and Chillin'
Post by: Lhub36 on July 19, 2014, 10:43:31 AM
Whens supper!!!



Title: Re: Grillin' and Chillin'
Post by: DOUG on July 21, 2014, 08:48:00 PM
Not mine but looks tasty.  Gator eating a chicken wrapped in bacon style.


I(http://img.tapatalk.com/d/14/07/22/usa7ahu7.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 22, 2014, 08:05:55 AM
I forgot to post pics of the final product from this last weekend.  An 11.5 pound Boston Butt, was on the smoker for 22 hours!

(http://i68.photobucket.com/albums/i32/TChaap/535AA0C0-75F5-4C78-BF58-5C566DB9740A_zpsm2zpjh9q.jpg)

Also did some venison sausauge and a friend brought over a smoked Amberjack fishhead.  The throat and cheek meat is killer

(http://i68.photobucket.com/albums/i32/TChaap/17C18AA0-D0BF-4CE0-A662-BB0494EF79C8_zpsk42j6kzi.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 22, 2014, 09:01:57 AM
Tony I did 2 for 14 hours at 250.  They fell completely apart trying to get them off.  Yours doesn't look tied either.  What temp did you run?

Do you have the fan/temp management add on?  Adjustable Rig?

I bought the egg thermometer that has the inside temp and the meat probe with remote alarm.  It let me know at 3am that the temp was dropping, no idea why, but I had to get up and open it up a bit, and then it went up, had to reset.  The inside temp on it clipped to the grate above the plate setter shows a good bit higher than the dome thermometer on the egg.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 22, 2014, 09:07:50 AM
I'm not a fan if the fish head, everything else looks strong to quite strong.

Anyone cooked on one of these? A buddy of mine at work just got one and it sounds pretty sweet. I'm still sold on the egg.  http://www.louisiana-grills.com/  (http://www.louisiana-grills.com/)
Title: Re: Grillin' and Chillin'
Post by: jc79 on July 22, 2014, 09:19:18 AM

Do you have the fan/temp management add on?  Adjustable Rig?

I've got the Adjustable Rig on mine and it's great.

You can get the grate literally on top of the coals or to about 3" above the felt line (and in between). It's high enough to do some cooks direct that would have otherwise been indirect. So it gives you new options.


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 22, 2014, 09:26:58 AM
Tony I did 2 for 14 hours at 250.  They fell completely apart trying to get them off.  Yours doesn't look tied either.  What temp did you run?

For a pork shoulder or Boston Butt I try to keep the smoker temp at 225 and allow it to move between 220 and 240.  I want an internal temp on the Butt of 195.  I don't tie it up, never had one fall apart on me but they are extremely tender, very easy to pull apart.

Do you have the fan/temp management add on?  Adjustable Rig?

I don't have a temp management system, I like to do it myself.  I do have a dual probe thermoter that gives me my grill temp and internal meat temp. It has a wireless unit that comes in the house with me.

I bought the egg thermometer that has the inside temp and the meat probe with remote alarm.  It let me know at 3am that the temp was dropping, no idea why, but I had to get up and open it up a bit, and then it went up, had to reset.  The inside temp on it clipped to the grate above the plate setter shows a good bit higher than the dome thermometer on the egg.

What happens on a long smoke is that the mound of charcoal burns out to the outside and, even though you may have enough charcoal in there, it looses some of its heat and needs more air.  I had to do the same thing this weekend about 6am Sunday, added more charcoal as well.

Your dome thermometer should show a higher temp than your grill temp...heat rises.  You may have had your grill thermometer real close to the one of the openings on the placesetter where all the hot air is coming around the placesetter, up to the dome and then circulating. 

Have you ever calibrated your dome thermometer, if not google how to do it.  The BGE dome thermometers are not the greatest.
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 22, 2014, 09:48:26 AM
Thanks Tony. 
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 22, 2014, 10:15:02 AM

Do you have the fan/temp management add on?  Adjustable Rig?

I've got the Adjustable Rig on mine and it's great.

You can get the grate literally on top of the coals or to about 3" above the felt line (and in between). It's high enough to do some cooks direct that would have otherwise been indirect. So it gives you new options.


Sent from my iPhone using Tapatalk

I just ordered the adjustable rig with all the goodies.  I have been wanting it and forgot about it.  Thanks Jared for reminding me.
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 25, 2014, 12:49:57 PM
Here we go....

(http://img.tapatalk.com/d/14/07/26/zeje8e7e.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 26, 2014, 07:53:59 AM
20 hours.  Time to wrap and rest.

(http://img.tapatalk.com/d/14/07/26/ju9a4a9e.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on July 26, 2014, 07:59:38 AM
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 26, 2014, 08:27:05 AM
Nice work Doug!
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 26, 2014, 08:34:14 AM
Under blankets now.  They are mush.  Can't wait to pull them at noon.
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 29, 2014, 07:53:12 AM
I've got a large Prime Rib for the Egg this weekend.  Hope it comes out like this:

(http://www.primesteakhouses.com/gfx/mast-prime-rib.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on August 29, 2014, 10:45:47 AM
I've got a large Prime Rib for the Egg this weekend.  Hope it comes out like this:

(http://www.primesteakhouses.com/gfx/mast-prime-rib.jpg)

never cooked a prime rib.  Let me know how you do it and how it comes out.
Title: Re: Grillin' and Chillin'
Post by: Krawler00 on August 29, 2014, 11:51:26 AM
Geese... I wish I could afford to eat like you guys...
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 29, 2014, 03:12:08 PM
Some additions to the rub but like this

Rare in the center.

/>
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 29, 2014, 09:47:25 PM
Things went a little sideways tonight.  Unplanned but food was provided and I had help cooking.

Shrimp

(http://tapatalk.imageshack.com/v2/14/08/29/ac9a232788d8da9741d40b56fdd70e57.jpg)

Quail

(http://tapatalk.imageshack.com/v2/14/08/29/8357b9882eb48a109fb8c92c498ec93d.jpg)

Legs

(http://tapatalk.imageshack.com/v2/14/08/29/b16ee8c1b20fed8321a0f041c097f5c4.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 31, 2014, 01:27:43 PM
Preparing the meat for tomorrows cooking.

Let drip in fridge for 12 hours while covered with a towel.

(http://tapatalk.imageshack.com/v2/14/08/31/5a4a7b81eb43e4435d43b9fcda62bfd3.jpg)

Rubbed ends with butter and rest with olive oil.  Coated with custom rub.

(http://tapatalk.imageshack.com/v2/14/08/31/811b292e058a63f9adb3c178b2e01849.jpg)

Going in fridge til 7am, then sit out until room temp, then on to the egg.

Title: Re: Grillin' and Chillin'
Post by: Danny Kinder on August 31, 2014, 01:58:34 PM
What time should we show up?

Oh, also wanted to make sure you have enough food for the entire club ;)
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 31, 2014, 02:47:20 PM
We sold out of prime rib in advance for tomorrow.  Still have PB&J available.
Title: Re: Grillin' and Chillin'
Post by: jc79 on August 31, 2014, 07:52:42 PM

Still have PB&J available.

If it's going on the Egg I might still be interested! :-)


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Title: Re: Grillin' and Chillin'
Post by: DOUG on September 01, 2014, 12:02:23 AM
Cooked 3 racks of ribs on cousins egg tonight.  They didn't get fall of like I like them but were tasty. 

I prefer to cook them on my smoker and until you can't pick them up.

Some folks cut and boil them and then sauce them on the grill to get them crispy

Anybody have a great rib recipe
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 01, 2014, 09:37:47 AM

Cooked 3 racks of ribs on cousins egg tonight.  They didn't get fall of like I like them but were tasty. 

I prefer to cook them on my smoker and until you can't pick them up.

Some folks cut and boil them and then sauce them on the grill to get them crispy

Anybody have a great rib recipe

If you are cooking them until they fall apart they are way over cooked. All good if you like them that way though.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 01, 2014, 09:42:43 AM
Ribs

I'm a 3-2-1 guy

Smoker at 225 to 235

Dry rub the ribs

Ribs on the smoker for 3 hours
Foil the ribs and back on the smoker for 2 hours
Un-foil the ribs and put them back on the smoker for the last hour.

Works like a charm
Title: Re: Grillin' and Chillin'
Post by: DOUG on September 01, 2014, 11:25:31 AM
6 hours, wow.  We did 3 racks in 1.5 hours on the egg and were delicious but not as tender as I get them on my gas smoker.

Prime Rib is on the egg

(http://tapatalk.imageshack.com/v2/14/09/01/a82380774081b31590d78ab8c6d8208e.jpg)
Title: Grillin' and Chillin'
Post by: tcdawg on September 01, 2014, 11:43:36 AM
6 hours, wow.  We did 3 racks in 1.5 hours on the egg and were delicious but not as tender as I get them on my gas smoker.

Prime Rib is on the egg

(http://tapatalk.imageshack.com/v2/14/09/01/a82380774081b31590d78ab8c6d8208e.jpg)
m


If you cooked ribs in 1.5 hours you are cooking them too hot
Title: Re: Grillin' and Chillin'
Post by: DOUG on September 01, 2014, 12:03:54 PM
We were really hungry and forgot to cook lol
Title: Re: Grillin' and Chillin'
Post by: DOUG on September 01, 2014, 02:01:19 PM
OMG.  Will be doing this again. 

(http://tapatalk.imageshack.com/v2/14/09/01/df110867423a91a5b443be503ddf1a23.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 06, 2014, 09:02:29 AM
Smoking a Boston Butt for a Falcons/Saints party tomorrow!

 12 hours dry rubbed
(http://tapatalk.imageshack.com/v2/14/09/06/ba86405335a077db2cb75808321b7af9.jpg)

On at 225 for a nice slow, all day smoke. Saints fans won't deserve it

(http://tapatalk.imageshack.com/v2/14/09/06/d0b265039b4dc5dd4d81c21d8a489853.jpg)

Extra credit, in working on an outdoor kitchen just 15 feet from the smell of the Egg, brutal

(http://tapatalk.imageshack.com/v2/14/09/06/0a9cfead2f3a254f4da606a12034b861.jpg)
Title: Re: Grillin' and Chillin'
Post by: jc79 on September 06, 2014, 09:33:04 AM
Awesome!  First cook with the Adjustable Rig?


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 06, 2014, 02:18:31 PM

Awesome!  First cook with the Adjustable Rig?


Sent from my iPhone using Tapatalk

Yes it is
Title: Re: Grillin' and Chillin'
Post by: jc79 on September 06, 2014, 03:34:28 PM
Toss some red wine in the drip pan... Yum! 


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 06, 2014, 07:23:47 PM

Toss some red wine in the drip pan... Yum! 


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Great idea Boss
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 06, 2014, 07:25:19 PM
(http://tapatalk.imageshack.com/v2/14/09/06/b7ba7287b5aeaafe6f99de8432a5f049.jpg)

Makers Mark homemade sauce. I may share the recipe....
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 06, 2014, 07:29:07 PM

(http://tapatalk.imageshack.com/v2/14/09/06/b7ba7287b5aeaafe6f99de8432a5f049.jpg)

Makers Mark homemade sauce. I may share the recipe....

I make it a day ahead of time. After it cools down I put it in the blender and purée it then refrigerate over night. So good
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 08, 2014, 11:16:13 PM
Unbelievable....
Title: Re: Grillin' and Chillin'
Post by: cru9 on September 08, 2014, 11:19:27 PM
Unbelievable....
Yes it was very good!!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 18, 2014, 09:46:31 PM
Bought a used egg tonight...Yeah buddy
Title: Re: Grillin' and Chillin'
Post by: cru9 on September 18, 2014, 10:12:03 PM
Bought a used egg tonight...Yeah buddy
Nice! Just the egg or stand and all
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 18, 2014, 10:14:40 PM
(http://tapatalk.imageshack.com/v2/14/09/18/12d9666d49ece008fb3b46c0590fa1bd.jpg)
Title: Re: Grillin' and Chillin'
Post by: jc79 on September 18, 2014, 11:20:55 PM
Nice find!  Plans for the inaugural grill?


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Title: Re: Grillin' and Chillin'
Post by: cru9 on September 18, 2014, 11:50:59 PM
Sweet!
Title: Grillin' and Chillin'
Post by: tcdawg on September 19, 2014, 07:35:43 AM
(http://tapatalk.imageshack.com/v2/14/09/18/12d9666d49ece008fb3b46c0590fa1bd.jpg)

I see a rib rack down there...get to smokin some baby backs!!!

Nice pick up!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 19, 2014, 07:42:27 AM
So much learning to do
Title: Re: Grillin' and Chillin'
Post by: DOUG on September 19, 2014, 10:16:27 AM
You are going to love it.  I can't wait to do another prime rib.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 20, 2014, 08:38:24 PM

So much learning to do

You learned my friend!!!

Damn good ribs!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 21, 2014, 08:23:08 AM


So much learning to do

You learned my friend!!!

Damn good ribs!
Thanks man


[attachment deleted by admin - older than 465 days]
Title: Re: Grillin' and Chillin'
Post by: cru9 on September 21, 2014, 09:14:50 AM
Yes the look great and tasted awesome.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 21, 2014, 09:45:16 AM



So much learning to do

You learned my friend!!!

Damn good ribs!
Thanks man

BTW that sauce recipe is not to be shared w just anyone.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 21, 2014, 04:13:07 PM




So much learning to do

You learned my friend!!!

Damn good ribs!
Thanks man

BTW that sauce recipe is not to be shared w just anyone.
No worries
Title: Re: Grillin' and Chillin'
Post by: tcdawg on October 06, 2014, 08:07:20 AM
My latest project has come to fruition...new outdoor kitchen where the BBQ magic will happen.

(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/CB120080-9981-4C8B-AEA5-B82F150DE01F_zps9npbtrrv.jpg)

started with this:

(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/57413D98-1D57-488A-B6A1-1BE802531F15_zpsudqlavlu.jpg)

did this:

(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/8840A15B-211E-403D-9C7B-F2496DFFE6B3_zpslurcvsqj.jpg)

some of this:
(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/B7416331-14E8-46C1-AFCF-C1D5D7A6A4D6_zpswqxiuaih.jpg)

this was a long weekend:

(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/3E86C805-4807-42BE-9FF6-6F6535FB3CBA_zpshlqx23zm.jpg)

did the backsplash yesterday for the finishing touch.
(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/DEBE7693-8FB4-4F98-A67D-D4FC52A81E80_zpslclcque6.jpg)

and my Egg likes to watch GameDay...

(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/221FBD6B-0872-40CE-A75B-0034DF84B73F_zpslzmf15fu.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on October 06, 2014, 08:10:43 AM
Looks awesome!
Title: Re: Grillin' and Chillin'
Post by: DOUG on October 06, 2014, 08:15:03 AM
Nice job Tony!  Did you do everything?
Title: Re: Grillin' and Chillin'
Post by: tcdawg on October 06, 2014, 08:17:38 AM
Nice job Tony!  Did you do everything?

I did all the kitchen build.  I contracted the concrete and roof work.
Title: Re: Grillin' and Chillin'
Post by: jgerhard on October 06, 2014, 08:26:36 AM
Freaking awesome job here!
Title: Re: Grillin' and Chillin'
Post by: clark123456 on October 06, 2014, 10:56:32 AM
Very cool.
Title: Re: Grillin' and Chillin'
Post by: jgerhard on October 06, 2014, 10:56:59 AM
Party at Tony's?
Title: Re: Grillin' and Chillin'
Post by: kent10sne1 on October 06, 2014, 12:24:40 PM
im in 
Party at Tony's?

I'm in! 
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 06, 2014, 12:55:45 PM
Looks insane man! Nice work
Title: Re: Grillin' and Chillin'
Post by: jc79 on October 06, 2014, 01:39:42 PM
Really nice work!


Sent from my iPhone using Tapatalk
Title: Re: Grillin' and Chillin'
Post by: jd30005 on October 06, 2014, 05:26:56 PM
Great setup Tony.
Title: Re: Grillin' and Chillin'
Post by: Scott F. on October 06, 2014, 07:54:30 PM
 //BEER//

Looks killer!
Title: Grillin' and Chillin'
Post by: tcdawg on October 06, 2014, 09:29:17 PM
//BEER//

Looks killer!

I'm cooking next weekend and plan to bring some over to the parents!
Title: Re: Grillin' and Chillin'
Post by: Scott F. on October 07, 2014, 11:39:34 PM
 //letseat//  mmmm....food!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on October 15, 2014, 10:20:16 AM
Custom Egg Handle, the final touch

(http://i68.photobucket.com/albums/i32/TChaap/Outdoor%20Kitchen/70A2F837-2AF4-4BFB-878D-603A13200528_zpsvbr3s1mb.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on October 15, 2014, 11:16:56 AM
Nice!
Title: Re: Grillin' and Chillin'
Post by: Scott F. on October 15, 2014, 09:57:48 PM
 //bling//   It's all about the details huh...
Title: Re: Grillin' and Chillin'
Post by: tcdawg on October 15, 2014, 10:20:05 PM

//bling//   It's all about the details huh...

Pretty much so, yep
Title: Re: Grillin' and Chillin'
Post by: Danny Kinder on October 16, 2014, 06:43:17 PM
Sweet!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 26, 2014, 07:44:47 PM
Got some good use out of the egg this weekend.

Pork tenderloins are great for the rides, but it's a different ballgame on the egg(http://tapatalk.imageshack.com/v2/14/10/26/b3ca6d674d56f701dbab28a0fb79fb6a.jpg)(http://tapatalk.imageshack.com/v2/14/10/26/50fc5f41062e85d786802ec3fec90c3e.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on October 26, 2014, 07:57:21 PM
Yum!!
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 17, 2014, 06:20:08 AM
Football Saturday included another prime.  Small one this time.

(http://tapatalk.imageshack.com/v2/14/11/17/c94d47967f6e0d1c867ce1f657f178aa.jpg)

(http://tapatalk.imageshack.com/v2/14/11/17/563bcfaec87e59a32ac0900510bf5c93.jpg)

(http://tapatalk.imageshack.com/v2/14/11/17/6fec683ba2cb475ce5e80b651b306572.jpg)

(http://tapatalk.imageshack.com/v2/14/11/17/e853d61c26cb70a183979a6bb60abc16.jpg)

(http://tapatalk.imageshack.com/v2/14/11/17/bc0b786cfc9435bf61ab7b6ab80e14f9.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 27, 2014, 06:35:39 AM
Thanksgiving Turducken is on the Egg.

(http://tapatalk.imageshack.com/v2/14/11/27/2627e3c6db594dadfa8153c286f1f9c2.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 27, 2014, 09:14:59 AM
I want to try turducken, sometime, but truth be known, I really only care about the duck portion of it!   

That looks awesome!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 27, 2014, 11:13:40 AM
(http://tapatalk.imageshack.com/v2/14/11/27/994fc4c9185edb653ef9041f6a67e093.jpg)

On at 5:30, came off at 11. 300 degrees pit temp and cook until the internal temp is 165
Title: Re: Grillin' and Chillin'
Post by: detailwax on November 27, 2014, 11:18:13 AM
Got to love an EGG
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 27, 2014, 12:00:31 PM
I am sadly away from my egg this thanksgiving and must eat dry oven cooked turkey.

Looks good Tony!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 27, 2014, 01:56:37 PM
(http://tapatalk.imageshack.com/v2/14/11/27/644281ef242f2ead66a0900dddd20b20.jpg)

Turkey #2
Title: Re: Grillin' and Chillin'
Post by: kvom on November 27, 2014, 02:08:46 PM
Valerie has a leg of lamb in the oven.  I'm not a turkey lover myself.
Title: Re: Grillin' and Chillin'
Post by: jc79 on November 27, 2014, 02:36:27 PM
At a friend's place until we head west... We spatchcocked a turkey on his Egg.  Frozen chunks of herb butter shoved under the skin!

(http://tapatalk.imageshack.com/v2/14/11/27/077239b64a5e685500e589a0f8a1d54b.jpg)


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 27, 2014, 04:36:07 PM

At a friend's place until we head west... We spatchcocked a turkey on his Egg.  Frozen chunks of herb butter shoved under the skin!

(http://tapatalk.imageshack.com/v2/14/11/27/077239b64a5e685500e589a0f8a1d54b.jpg)


Sent from my iPhone using Tapatalk

Damn nice right there. I'm going to steal that frozen herb butter idea.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 27, 2014, 04:37:43 PM
The turducken all sliced up
(http://tapatalk.imageshack.com/v2/14/11/27/2fe6e3f7171e29d253554bf86b3c43a7.jpg)
Title: Re: Grillin' and Chillin'
Post by: jc79 on November 27, 2014, 05:03:31 PM
That's crazy!


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Title: Re: Grillin' and Chillin'
Post by: DOUG on November 27, 2014, 06:02:12 PM
Which duck do you buy?
Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 27, 2014, 06:58:54 PM

Which duck do you buy?

Full size Turducken from Cajun Meat Company in Marietta. They make them fresh, very good.

They also have a turducken breast but I have never tried it.
Title: Re: Grillin' and Chillin'
Post by: DOUG on December 19, 2014, 08:51:35 PM
A great employee gifted me some fresh butcher shop aged ribeyes today... straight to the grill tonight.

(http://tapatalk.imageshack.com/v2/14/12/19/16e128255f7c3942e24b6e622466ddb8.jpg)

(http://tapatalk.imageshack.com/v2/14/12/19/4d3c6f24c2a3d9118e151e8d94dfa2a3.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 19, 2014, 10:05:10 PM
^^^Dougie does love his steaks
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 19, 2014, 10:27:52 PM
Yum yum!

- Torg

Title: Re: Grillin' and Chillin'
Post by: DOUG on December 31, 2014, 07:30:35 PM
Just rubbed and coated and wrapped up a ribeye loin for prime rib tomorrow on a new to me medium Green Egg.  Somebody needed a new large so I delivered it and set it up and picked up their old one. 

Needed some maintenance, new felt, grid, plate setter, cap, and adjust nest stand and tighten everything, but now she is almost like new. 

Also used a gift card and cash received for Christmas to pick up a Weber ep-330.  I've had 3 grills at the lake over the last 10 years, but one weber at home, so I've been hoping to upgrade to one at the lake at some point.  They last a long time.

I hope I'm set for many years to come with a Green Egg and a Weber at home and same at lake plus a 3 rack gas smoker.
Title: Re: Grillin' and Chillin'
Post by: cru9 on December 31, 2014, 07:34:54 PM
(http://tapatalk.imageshack.com/v2/14/12/31/a3fbabfbe8ff6401d7a4febbf0dfb117.jpg)

Bacon wrapped Shrimp!
Title: Re: Grillin' and Chillin'
Post by: DOUG on December 31, 2014, 07:59:18 PM
I also picked up a LooftLighter to light the egg in 90 seconds. Anyone else have one?
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 31, 2014, 08:50:57 PM
I also picked up a LooftLighter to light the egg in 90 seconds. Anyone else have one?

Does the LoofLighter just warm the charcoal or does it actually ignite it? 

Have you ever tried a MAP gas torch?  I don't know if it would impart a funky taste...I think it burns clean so I would be surprised if it did.
Title: Re: Grillin' and Chillin'
Post by: DOUG on December 31, 2014, 08:53:56 PM
Red hot coals in 90 seconds in an area about 6x6".  Can then blow the heat around and light a big area in 30 more seconds. 
Title: Re: Grillin' and Chillin'
Post by: DOUG on December 31, 2014, 08:54:51 PM
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 31, 2014, 08:58:50 PM
That's freaking awesome!

- Torg

Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 31, 2014, 09:27:19 PM



Have you ever tried a MAP gas torch?  I don't know if it would impart a funky taste...I think it burns clean so I would be surprised if it did.

I use a MAP torch, works like a charm. It does not impart any taste.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 31, 2014, 09:28:32 PM

(http://tapatalk.imageshack.com/v2/14/12/31/a3fbabfbe8ff6401d7a4febbf0dfb117.jpg)

Bacon wrapped Shrimp!

These were killer!
Title: Re: Grillin' and Chillin'
Post by: jc79 on December 31, 2014, 10:07:06 PM




Have you ever tried a MAP gas torch?  I don't know if it would impart a funky taste...I think it burns clean so I would be surprised if it did.

I use a MAP torch, works like a charm. It does not impart any taste.

Consider me old school. :-). But I put a wadded piece of newspaper at the bottom of the charcoal. Then light and shove 2-3 more into the bottom vent.  I like not needing any gadgets to light my egg!


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Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 31, 2014, 10:16:20 PM




Have you ever tried a MAP gas torch?  I don't know if it would impart a funky taste...I think it burns clean so I would be surprised if it did.

I use a MAP torch, works like a charm. It does not impart any taste.

Consider me old school. :-). But I put a wadded piece of newspaper at the bottom of the charcoal. Then light and shove 2-3 more into the bottom vent.  I like not needing any gadgets to light my egg!


Sent from my iPhone using Tapatalk

Put some veggie oil on that paper and it will burn a bit longer and I have never experienced any unwanted flavors as a result.
Title: Re: Grillin' and Chillin'
Post by: jc79 on December 31, 2014, 11:00:50 PM
Nice tip there, Clark!
Title: Re: Grillin' and Chillin'
Post by: DOUG on January 01, 2015, 11:57:10 AM
More preparation.... mouth is watering

(http://tapatalk.imageshack.com/v2/15/01/01/c06df864207629ea6f2a1bde61b3dbea.jpg)

Title: Re: Grillin' and Chillin'
Post by: DOUG on January 01, 2015, 05:49:12 PM
Done. Amazing flavor, tender, juicy. I am liking the EGG Life lol.

(http://tapatalk.imageshack.com/v2/15/01/01/d8510039f6fcded2ca9349605e385325.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on January 01, 2015, 10:22:35 PM

Done. Amazing flavor, tender, juicy. I am liking the EGG Life lol.

(http://tapatalk.imageshack.com/v2/15/01/01/d8510039f6fcded2ca9349605e385325.jpg)

Egg Life FTW!
Title: Re: Grillin' and Chillin'
Post by: jc79 on January 02, 2015, 06:18:41 PM
(http://tapatalk.imageshack.com/v2/15/01/02/c13c6b92bc65d6b513872de2f522e742.jpg)


Sent from my iPhone using Tapatalk
Title: Re: Grillin' and Chillin'
Post by: tcdawg on January 02, 2015, 06:21:43 PM

(http://tapatalk.imageshack.com/v2/15/01/02/c13c6b92bc65d6b513872de2f522e742.jpg)


Sent from my iPhone using Tapatalk

Beautiful! 
Title: Re: Grillin' and Chillin'
Post by: jc79 on January 02, 2015, 06:34:57 PM
We put some cubed steak, onions and celery in a Dutch oven a few days ago and cooked them down on the Egg. Then my wife made an awesome "cowboy" steak chili with it!

Chicken and sweet potatoes tonight. Not as fancy as Doug's unfortunately! :-)


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Title: Re: Grillin' and Chillin'
Post by: cru9 on January 02, 2015, 06:37:04 PM
Looking good. How is it cooking in the snow?
Title: Re: Grillin' and Chillin'
Post by: DOUG on January 02, 2015, 06:41:50 PM
Gorgeous!
Title: Re: Grillin' and Chillin'
Post by: jc79 on January 02, 2015, 06:43:52 PM
Weather here is really awesome. The low humidity really does make the temps feel less extreme (hot and cold). It was 30 degrees here earlier. But the sun was out and I had on jeans and a long sleeve t shirt.  Low 20's is fleece weather.


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Title: Re: Grillin' and Chillin'
Post by: DOUG on January 05, 2015, 12:27:12 PM
Anyone seen or using this APP?

http://www.thepitpal.com/ (http://www.thepitpal.com/)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on January 05, 2015, 06:18:35 PM

Anyone seen or using this APP?

http://www.thepitpal.com/ (http://www.thepitpal.com/)

That's a new one on me.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on January 10, 2015, 05:33:55 PM
Brisket!!!!!

(http://tapatalk.imageshack.com/v2/15/01/10/fc0ad54d055346a3a1763809166906d0.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on January 10, 2015, 05:47:20 PM
Just told linda this morning to pick one up.   How long and temp u do?
Title: Grillin' and Chillin'
Post by: tcdawg on January 10, 2015, 07:54:11 PM
Just told linda this morning to pick one up.   How long and temp u do?

225 degrees for about 2.25 hours per pound. You want your internal temp to be at least 190 to 195. Fat side up

(http://tapatalk.imageshack.com/v2/15/01/10/3db99c7f9c8188b9ee59341336cefd5e.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on January 10, 2015, 08:04:32 PM
I have to have this for the lake and going out on the water all day:

https://www.bbqguru.com/StoreNav?CategoryId=1&ProductId=35
Title: Re: Grillin' and Chillin'
Post by: DOUG on January 24, 2015, 05:10:37 PM
Butt is on the egg

(http://tapatalk.imageshack.com/v2/15/01/24/29756f6b651e40d4dc4aaf3f5b417ab7.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on February 01, 2015, 01:04:23 PM
Prime Rib today before the game.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 01, 2015, 01:38:03 PM
Brisket

(http://tapatalk.imageshack.com/v2/15/02/01/05fae784e3158f2bb7b7810c685056ca.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on February 01, 2015, 02:12:54 PM
(http://tapatalk.imageshack.com/v2/15/02/01/d301a59b08b4c6021790e8146348646a.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on February 01, 2015, 02:38:23 PM
Ribs have been in for a few hours. Here is the before pic(http://tapatalk.imageshack.com/v2/15/02/01/1712b417c43b174a55748f65c43c5231.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on February 01, 2015, 02:42:01 PM
Yummy!
Title: Re: Grillin' and Chillin'
Post by: jc79 on February 01, 2015, 03:01:09 PM
I've got a couple of small pork butts on the egg. I'll post a pic once I open it up. But @BigPrince is going to win this contest....


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Title: Grillin' and Chillin'
Post by: Raisinhead on February 01, 2015, 03:11:25 PM
I've got a couple of small pork butts on the egg. I'll post a pic once I open it up. But @BigPrince is going to win this contest....


Sent from my iPhone using Tapatalk

Yup, very nice
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 01, 2015, 03:32:46 PM

Pig grillin time! 60lbs of delicous.

(https://dl.dropboxusercontent.com/s/tsl3xn7uf5j7gwv/Photo%20Feb%2001%2C%202%2055%2031%20PM.jpg?dl=0)

Info in that box dude!!
Title: Re: Grillin' and Chillin'
Post by: jc79 on February 01, 2015, 04:36:30 PM
I have meat envy since seeing Don's setup...

(http://tapatalk.imageshack.com/v2/15/02/01/28a601ebd21a59beece789373ce5ef2c.jpg)


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Title: Re: Grillin' and Chillin'
Post by: DOUG on February 01, 2015, 06:29:38 PM
Meat envy lol.  Looks good.   

I was so ready I forgot to take a photo until well after dinner.   The prime rib was melt in your mouth.   Left overs will be just as good for the fam as I head west.   @jc79  and @Metro  headed your way tomorrow before ca koh.

(http://tapatalk.imageshack.com/v2/15/02/01/85cf446e79e9e8a1cf3280ac4b312edb.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on February 01, 2015, 08:01:52 PM
(http://tapatalk.imageshack.com/v2/15/02/01/e8ee24fef2ff3a11852e169688a12b43.jpg)

Came out pretty damn good
Title: Re: Grillin' and Chillin'
Post by: jc79 on February 01, 2015, 08:32:51 PM
Looks like a good day for meat, guys!

Little tip I was shown recently... When shredding pork or chicken, put the meat into a Kitchen Aid with the paddle attachment and it turns out awesome. Way better than using two forks, etc.

(http://tapatalk.imageshack.com/v2/15/02/01/938a59a92dc128dfe9fb254669f1a8ed.jpg)


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Title: Re: Grillin' and Chillin'
Post by: DOUG on February 01, 2015, 09:09:39 PM
That's cool. Do you cook it to 195 and let it rest? 
Title: Re: Grillin' and Chillin'
Post by: jc79 on February 01, 2015, 10:14:32 PM
That's cool. Do you cook it to 195 and let it rest? 

Yep.  I didn't have time to let it rest more than about 20 minutes tonight.  It was very hot still when I shredded it.  I cut it up into fist size chunks before doing this.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 01, 2015, 10:57:38 PM

Looks like a good day for meat, guys!

Little tip I was shown recently... When shredding pork or chicken, put the meat into a Kitchen Aid with the paddle attachment and it turns out awesome. Way better than using two forks, etc.

(http://tapatalk.imageshack.com/v2/15/02/01/938a59a92dc128dfe9fb254669f1a8ed.jpg)


Sent from my iPhone using Tapatalk

I'll give that a try. Pretty cool
Title: Re: Grillin' and Chillin'
Post by: tcdawg on March 22, 2015, 11:01:30 AM
It's spring, get your cook on!!!

Ribs today

(http://tapatalk.imageshack.com/v2/15/03/22/2a100ef43257590e34c7f62148fb0587.jpg)

(http://tapatalk.imageshack.com/v2/15/03/22/307c640cb91ac886f97bbb904b68c731.jpg)

Pork Candy rub on half and a proprietary TCdawg rub on the other half.  5 hours or so to glory.
Title: Re: Grillin' and Chillin'
Post by: DOUG on April 10, 2015, 06:40:17 PM
1st butt under the new roof over the back porch at the lake. 

(http://images.tapatalk-cdn.com/15/04/10/bca089bcaaadd4d8a74ae11efdd33e07.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 10, 2015, 07:43:25 PM

1st butt under the new roof over the back porch at the lake. 

(http://images.tapatalk-cdn.com/15/04/10/bca089bcaaadd4d8a74ae11efdd33e07.jpg)

Covered porch cooking is the best!!!

Raining out, porch don't care!!!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 17, 2015, 09:28:39 PM
Stuffed pork chops. Damn they were good.

(http://images.tapatalk-cdn.com/15/04/17/57d29bb625c2506a6b5cf59c084778da.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 17, 2015, 09:34:17 PM
Nice.  What'd you stuff in there?


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Title: Re: Grillin' and Chillin'
Post by: DOUG on April 17, 2015, 10:05:59 PM
No bacon wrap? Lol
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 18, 2015, 04:06:50 PM

Nice.  What'd you stuff in there?


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An herb, butter, bread crumb mix. Super tasty
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 18, 2015, 04:07:31 PM

No bacon wrap? Lol

I didn't have any bacon, I was a little ticked off about that.
Title: Re: Grillin' and Chillin'
Post by: jc79 on April 18, 2015, 04:37:29 PM


No bacon wrap? Lol

I didn't have any bacon, I was a little ticked off about that.

Did you also not have car keys, $3 and directions to the store?? //LMAO//


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Title: Re: Grillin' and Chillin'
Post by: cru9 on April 18, 2015, 04:39:08 PM
Jacqie bought me a gift today
(http://images.tapatalk-cdn.com/15/04/18/d97d297b98af2566668118833c9916e1.jpg)
(http://images.tapatalk-cdn.com/15/04/18/131bd721049d7aab88ff6f71cb6dc1e4.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on April 18, 2015, 05:08:24 PM


No bacon wrap? Lol

I didn't have any bacon, I was a little ticked off about that.

Did you also not have car keys, $3 and directions to the store?? //LMAO//


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Been awhile since you bought bacon?
Title: Re: Grillin' and Chillin'
Post by: DOUG on April 18, 2015, 05:08:55 PM
Jacqie bought me a gift today
(http://images.tapatalk-cdn.com/15/04/18/d97d297b98af2566668118833c9916e1.jpg)
(http://images.tapatalk-cdn.com/15/04/18/131bd721049d7aab88ff6f71cb6dc1e4.jpg)
Good stuff
Title: Re: Grillin' and Chillin'
Post by: cru9 on April 18, 2015, 05:10:39 PM
Very excited to finally get a grill back in the household. It's been almost a year. Getting ready to grill here in a few minutes
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 18, 2015, 06:47:46 PM



No bacon wrap? Lol

I didn't have any bacon, I was a little ticked off about that.

Did you also not have car keys, $3 and directions to the store?? //LMAO//


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I had all that...just didn't the gumption to make it happen
Title: Grillin' and Chillin'
Post by: tcdawg on April 18, 2015, 06:48:40 PM
Very excited to finally get a grill back in the household. It's been almost a year. Getting ready to grill here in a few minutes

Pics or GTFO

Edit: pics of meat. No veggies or tofu
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 18, 2015, 07:10:13 PM

Jacqie bought me a gift today
(http://images.tapatalk-cdn.com/15/04/18/d97d297b98af2566668118833c9916e1.jpg)
(http://images.tapatalk-cdn.com/15/04/18/131bd721049d7aab88ff6f71cb6dc1e4.jpg)
Nice dude!  That's my kind of gift. (Other than beer or Jeep parts)


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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 20, 2015, 06:04:51 PM
Some burgers on the grill

(http://images.tapatalk-cdn.com/15/04/20/e5189e5a588139d74e7dc1c13cc1090d.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Jeepster1407 on April 20, 2015, 09:30:18 PM
Haha it took me a sec to realize you weren't cooking up some beef doughnuts.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 20, 2015, 10:09:19 PM
Haha it took me a sec to realize you weren't cooking up some beef doughnuts.
Yeah I was wondering why the cheese all melted through...
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 21, 2015, 07:39:03 AM

Some burgers on the grill

(http://images.tapatalk-cdn.com/15/04/20/e5189e5a588139d74e7dc1c13cc1090d.jpg)


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That's a damn good IPA right there to go along w your meat donuts!
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 21, 2015, 07:57:28 AM

That's a damn good IPA right there to go along w your meat donuts!
Agreed.  It's amazing how the bitterness of the hops paired perfectly with the sweetness of the meat donuts


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 26, 2015, 11:57:19 AM
Sat night was Cheese stuffed burgers, a special hamburger/sausage mix. Soo tasty

(http://images.tapatalk-cdn.com/15/04/26/761bf9f50277faa13239e055d4180fe9.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 26, 2015, 02:05:48 PM
Hell yeah!


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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 26, 2015, 10:46:53 PM
A friend of mine apparently made burgers to fit inside hot dog buns.  Ummm...
(http://images.tapatalk-cdn.com/15/04/26/95cf8ff2143cf89c9f7414f205f06728.jpg)


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 27, 2015, 09:15:59 AM

A friend of mine apparently made burgers to fit inside hot dog buns.  Ummm...
(http://images.tapatalk-cdn.com/15/04/26/95cf8ff2143cf89c9f7414f205f06728.jpg)


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That's wrong
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 27, 2015, 01:31:11 PM

Last night was the neighborhood Sunday funday (after cleaning the jeep)
(2) 5lb briskets from SaltLick outside Austin, TX.  Delish.

(https://dl.dropboxusercontent.com/s/5pzjyuzcyne3qny/photo%20apr%2026%2C%206%2043%2057%20pm.jpg?dl=0)

Did they send you those pre-cooked?
Title: Re: Grillin' and Chillin'
Post by: DOUG on April 27, 2015, 02:31:21 PM
Turdburgers!
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 27, 2015, 10:05:42 PM
That brisket looks tasty.
Title: Re: Grillin' and Chillin'
Post by: jc79 on April 28, 2015, 01:31:16 PM

I picked them up in the airport on my way back from Austin so yes I cheated :). I heard they will ship overnight.

So you carried two fully cooked briskets onto the plane?  Nicely done!


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 28, 2015, 07:09:24 PM


I picked them up in the airport on my way back from Austin so yes I cheated :). I heard they will ship overnight.

So you carried two fully cooked briskets onto the plane?  Nicely done!


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You damn sure don't check those bad boys and trust the airlines with them that's for sure!
Title: Grillin' and Chillin'
Post by: Raisinhead on April 28, 2015, 09:43:28 PM
I may have to check out Eagle Creek bags. Any one in particular?

For the sake of staying on topic, last night I made a killer tenderloin stuffed with cream cheese and prosciutto but forgot to snap pics.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on April 28, 2015, 10:07:54 PM
Definitely going with a 4wheel for my next one. My travelpro has 4 years on it and has a busted handle.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 29, 2015, 10:25:14 AM

I may have to check out Eagle Creek bags. Any one in particular?

For the sake of staying on topic, last night I made a killer tenderloin stuffed with cream cheese and prosciutto but forgot to snap pics.

(http://images.tapatalk-cdn.com/15/04/29/fccd83e0387635897ec53fdb6c05f201.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 29, 2015, 08:58:52 PM
Whipped up a little tangy BBQ sauce for the Gatr picnic on Saturday. Home made goodness!!

(http://images.tapatalk-cdn.com/15/04/29/77aff21a30d26fece032b72afba88a62.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 29, 2015, 10:19:50 PM
Nice Tony.  That looks good.  Wish I was going this weekend so I could put this on my meat.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 29, 2015, 10:20:33 PM
Wait no.  Not my meat.  I mean your meat.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 29, 2015, 10:21:27 PM
Dammit.  That didn't sound good either.  Forget I said that too.  I wish I was going to try your sauce.
Title: Re: Grillin' and Chillin'
Post by: jc79 on April 30, 2015, 12:15:45 AM

Dammit.  That didn't sound good either.  Forget I said that too.  I wish I was going to try your sauce.

Not sure the sauce comment is any better. //LMAO//


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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on April 30, 2015, 08:06:26 AM


Dammit.  That didn't sound good either.  Forget I said that too.  I wish I was going to try your sauce.

Not sure the sauce comment is any better. //LMAO//


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oops yeah I see what you mean...gross


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Title: Re: Grillin' and Chillin'
Post by: DOUG on May 02, 2015, 05:49:21 PM
Prime Rib on the egg....again

(http://images.tapatalk-cdn.com/15/05/02/f7c51f5622155ee22a5b91d075f59910.jpg)

(http://images.tapatalk-cdn.com/15/05/02/fddd78d6ea79637e25ed67f8fda3e247.jpg)

(http://images.tapatalk-cdn.com/15/05/02/ec3f7153208c964f16f11232b73f022b.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on May 03, 2015, 01:33:25 PM
Good day for the lake.  What's inside the koozie??


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Title: Re: Grillin' and Chillin'
Post by: DOUG on May 03, 2015, 03:15:33 PM
Soft drink.  I don't have an adult beverage until all driving for the day is done, road or lake.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 06, 2015, 09:29:19 AM
Tacos Saco de Cerdo

Pulled pork tacos for taco Tuesday/cinco de mayo

Pork shoulder smoked for 20 hours in the egg. Mixed up a little citrus cilantro sauce. Soooo good

(http://images.tapatalk-cdn.com/15/05/06/93b11aea490cc7ecbb480d5e9d6a89bf.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 06, 2015, 09:33:52 AM
Did you do the lime zest sour cream?
Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 07, 2015, 07:39:55 AM

Did you do the lime zest sour cream?

Totally forgot about that recipe. That stuff was so good. I'll make that on the next Taco Tuesday. 
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on May 07, 2015, 11:23:09 AM
Tacos Saco de Cerdo

Pulled pork tacos for taco Tuesday/cinco de mayo

Pork shoulder smoked for 20 hours in the egg. Mixed up a little citrus cilantro sauce. Soooo good

(http://images.tapatalk-cdn.com/15/05/06/93b11aea490cc7ecbb480d5e9d6a89bf.jpg)
Damn everything about that picture looks good.  I love me some tacos.  I'm assuming the beer and margaritas were off to the side...

What size BGE do you have?
Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 07, 2015, 12:31:55 PM
Tacos Saco de Cerdo

Pulled pork tacos for taco Tuesday/cinco de mayo

Pork shoulder smoked for 20 hours in the egg. Mixed up a little citrus cilantro sauce. Soooo good

(http://images.tapatalk-cdn.com/15/05/06/93b11aea490cc7ecbb480d5e9d6a89bf.jpg)
Damn everything about that picture looks good.  I love me some tacos.  I'm assuming the beer and margaritas were off to the side...

What size BGE do you have?

Large BGE

Yes, the pitcher of margaritas was out of the picture.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on May 07, 2015, 12:51:38 PM
Nice.  I have a medium and wishing I had gone bigger.


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Title: Re: Grillin' and Chillin'
Post by: DOUG on May 10, 2015, 01:16:23 PM
Drunk or Beer chicken on the BGE

(http://images.tapatalk-cdn.com/15/05/10/83f97d2798f66279f046cfee2a292786.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 10, 2015, 01:17:50 PM
Nice.  I have a medium and wishing I had gone bigger.


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I have a large at the lake and a medium at home and I wish I had an extra large both places.  Cousin has an extra large next door at the lake and it's the bomb. Never too small.
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 10, 2015, 02:19:08 PM
Sauced

(http://images.tapatalk-cdn.com/15/05/10/0e675aff5fdbc6f7ac0dba0146179c5f.jpg)

(http://images.tapatalk-cdn.com/15/05/10/1961caae8b5f9d31becfeda671141b94.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 10, 2015, 02:23:08 PM
Mother's Day Ribs

(http://images.tapatalk-cdn.com/15/05/10/327438aaf96870099e00d4a62b2b2447.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on May 10, 2015, 08:06:41 PM
Nice!


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Title: Re: Grillin' and Chillin'
Post by: DOUG on May 16, 2015, 08:59:03 PM
Teriyaki marinated chicken onion mushroom green pepper tomato kabobs on the Weber while frying some fresh french fries on the side burner to go with. 

(http://images.tapatalk-cdn.com/15/05/16/95e1b1999fe46945c2a3d7dd780d0ce0.jpg)

(http://images.tapatalk-cdn.com/15/05/16/479735bab0698f12facb7fa2dca61bd8.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 17, 2015, 12:27:50 AM
On the weber?  Lazy!! Haha
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 17, 2015, 07:48:12 AM
Heck no the Weber has its place.  Sear burner and incredible temperature control.
Title: Grillin' and Chillin'
Post by: jc79 on June 05, 2015, 09:03:14 PM
Quesadillas... They're awesome on the egg!

(http://images.tapatalk-cdn.com/15/06/05/64b0b1db1cf2cf7691af24a960b531fb.jpg)

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 05, 2015, 09:05:58 PM

Quesadillas... They're awesome on the egg!

(http://images.tapatalk-cdn.com/15/06/05/64b0b1db1cf2cf7691af24a960b531fb.jpg)

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Nice! Never thought of that, I'll be making those within the week.

That's all my new dog eats, she's Mexican

(http://images.tapatalk-cdn.com/15/06/05/24d53fc42a12dfa35cd58ca32a2e2547.jpg)
Title: Grillin' and Chillin'
Post by: jc79 on June 05, 2015, 09:50:35 PM
Cute dog!

We put the peppers, onions and sliced jalepeno in a Logde pan on the Egg before making the quesadillas.


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 05, 2015, 11:22:25 PM
Taco Tuesday!! 
Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 06, 2015, 07:36:42 AM

Taco Tuesday!!

That's what I was thinking
Title: Re: Grillin' and Chillin'
Post by: DOUG on June 06, 2015, 04:54:56 PM
Ribeyes medium rare seared on the egg, fresh squash out of our lake garden,  and roasted potatoes.  Stuffed!

(http://images.tapatalk-cdn.com/15/06/06/f11dd280dbefb9dd9dd90c71f74e49ca.jpg)

(http://images.tapatalk-cdn.com/15/06/06/f56196cd236d1a7690b10b68604289b0.jpg)



What's left lol


(http://images.tapatalk-cdn.com/15/06/06/f755bde2ce89088318e6ba6f181872ec.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 07, 2015, 11:35:13 PM
(http://images.tapatalk-cdn.com/15/06/07/d1363d660a21a48f0f56e5f4dd235b13.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on June 08, 2015, 06:31:16 AM
That's a shame
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 08, 2015, 08:00:51 AM
The kids at my house that like theirs well done get cheaper cuts...or hot dogs
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 14, 2015, 09:31:34 PM
Cooked my best batch of ribs yet.  Falling off the bone, 3-2-1 method.  Sprayed occasionally with half apple cider vinegar/half water.

(http://images.tapatalk-cdn.com/15/06/14/39baa1324eecf5ea7e39b9b369b5e3e1.jpg)(http://images.tapatalk-cdn.com/15/06/14/04555261e5267803980c2ab42b4a3ba4.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 15, 2015, 11:19:25 AM

Cooked my best batch of ribs yet.  Falling off the bone, 3-2-1 method.  Sprayed occasionally with half apple cider vinegar/half water.

(http://images.tapatalk-cdn.com/15/06/14/39baa1324eecf5ea7e39b9b369b5e3e1.jpg)(http://images.tapatalk-cdn.com/15/06/14/04555261e5267803980c2ab42b4a3ba4.jpg)

Those look damn good!
Title: Re: Grillin' and Chillin'
Post by: cru9 on June 15, 2015, 06:30:49 PM
Looks Awesome Jay!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 15, 2015, 06:33:06 PM
They were really good!!
Title: Re: Grillin' and Chillin'
Post by: jd30005 on June 15, 2015, 06:35:50 PM
Cooked my best batch of ribs yet.  Falling off the bone, 3-2-1 method.  Sprayed occasionally with half apple cider vinegar/half water.

(http://images.tapatalk-cdn.com/15/06/14/39baa1324eecf5ea7e39b9b369b5e3e1.jpg)(http://images.tapatalk-cdn.com/15/06/14/04555261e5267803980c2ab42b4a3ba4.jpg)

When do you make them next and what time should we be there?  ;-)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 15, 2015, 06:37:19 PM

Cooked my best batch of ribs yet.  Falling off the bone, 3-2-1 method.  Sprayed occasionally with half apple cider vinegar/half water.

(http://images.tapatalk-cdn.com/15/06/14/39baa1324eecf5ea7e39b9b369b5e3e1.jpg)(http://images.tapatalk-cdn.com/15/06/14/04555261e5267803980c2ab42b4a3ba4.jpg)

When do you make them next and what time should we be there?  ;-)

Once I can get my patio poured and can't host a decent get together!!  Then nobody can complain about the egg I won at CFR!!
Title: Re: Grillin' and Chillin'
Post by: cru9 on June 15, 2015, 07:21:03 PM

Cooked my best batch of ribs yet.  Falling off the bone, 3-2-1 method.  Sprayed occasionally with half apple cider vinegar/half water.

(http://images.tapatalk-cdn.com/15/06/14/39baa1324eecf5ea7e39b9b369b5e3e1.jpg)(http://images.tapatalk-cdn.com/15/06/14/04555261e5267803980c2ab42b4a3ba4.jpg)

When do you make them next and what time should we be there?  ;-)

Once I can get my patio poured and can't host a decent get together!!  Then nobody can complain about the egg I won at CFR!!
Bingo!!!
Title: Re: Grillin' and Chillin'
Post by: DOUG on June 15, 2015, 07:22:12 PM
Samples?
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on June 21, 2015, 03:56:03 PM
A little pizza on the egg

(http://images.tapatalk-cdn.com/15/06/21/307873de8080fe0b0de5d93a08c30aea.jpg)

(http://images.tapatalk-cdn.com/15/06/21/8a6b6b6ff797a5f864254e9dbd97695c.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Michigunman on June 21, 2015, 03:59:57 PM
Oh, that pizza......and everything else.  I really gotta stop looking at this thread when I'm hungry.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 21, 2015, 04:20:57 PM

A little pizza on the egg

(http://images.tapatalk-cdn.com/15/06/21/307873de8080fe0b0de5d93a08c30aea.jpg)

(http://images.tapatalk-cdn.com/15/06/21/8a6b6b6ff797a5f864254e9dbd97695c.jpg)


Sent from my iPhone using Tapatalk

Very nice!

Title: Re: Grillin' and Chillin'
Post by: cru9 on June 21, 2015, 05:31:49 PM
Pizza looks awesome
Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 21, 2015, 05:32:31 PM
Lots of peeps coming over tonight so I have been cooking it up.

14 hour Butt.
(http://images.tapatalk-cdn.com/15/06/21/146e0617649181551de4b0e3162a2b72.jpg)

(http://images.tapatalk-cdn.com/15/06/21/57996bf223930bcdce604bbfd73e0ea2.jpg)

And I brined a chicken overnight and just pulled it off the egg.

(http://images.tapatalk-cdn.com/15/06/21/d455f320c0698e0a969aa065b3300e76.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on June 21, 2015, 05:33:46 PM
Damn! Mouth is watering.
Title: Re: Grillin' and Chillin'
Post by: DOUG on June 21, 2015, 06:31:54 PM
Looks great Tony, where's the bacon?    //no//

I need the adjustable rack, what brand is that?

We cook our chickins standing up with a beer in them... that one looks tasty!

WE have a lot of cookin ahead for the 4th week.. ribs, 3 butts, and a prime rib.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 21, 2015, 06:40:28 PM

Looks great Tony, where's the bacon?    //no//

I need the adjustable rack, what brand is that?


Jared needs to chime in w the name on that adjustable rack. He turned me on to it and I forget the brand...but it's super nice. Love it.

Title: Re: Grillin' and Chillin'
Post by: DOUG on June 21, 2015, 07:14:53 PM
Is this yours? @tcdawg

http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226 (http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226)

This would be handy:

http://ceramicgrillworks.com/product/large-2-tier-adjustable-swing-rack-system/ (http://ceramicgrillworks.com/product/large-2-tier-adjustable-swing-rack-system/)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 21, 2015, 08:26:50 PM
Pork butt after 23 hours, strong success(http://images.tapatalk-cdn.com/15/06/21/5917971f4232da30b65178c3afbc8b21.jpg)(http://images.tapatalk-cdn.com/15/06/21/bca04b440ed25195b7e501d20aa69596.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on June 21, 2015, 08:32:48 PM
Damn!
Title: Re: Grillin' and Chillin'
Post by: jc79 on June 21, 2015, 09:38:18 PM


Looks great Tony, where's the bacon?    //no//

I need the adjustable rack, what brand is that?


Jared needs to chime in w the name on that adjustable rack. He turned me on to it and I forget the brand...but it's super nice. Love it.

The Adjustable Rig. Lots of options for racks, pizza stones, etc. definitely get the Spider rack. It positions a small grate right above the coals for super hot searing.   


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 21, 2015, 09:43:12 PM

Is this yours? @tcdawg

http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226 (http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226)



Yes, that's the one. Your google skills are on point as usual.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on June 21, 2015, 11:03:14 PM
Damn!  I love pig butts and I cannot lie!


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Title: Re: Grillin' and Chillin'
Post by: jc79 on June 28, 2015, 07:21:47 PM
My wife has gotten pretty damn good using the Egg in just a few weeks. Today she says two things that made me just smile. First "I think we're gonna need another Egg, one just isn't enough."  And then "I'm going to put some bacon on the Egg."

(http://images.tapatalk-cdn.com/15/06/28/9dc32023a3c1ff7cb9221466c819eb30.jpg)

(http://images.tapatalk-cdn.com/15/06/28/cec86d7b9cf65d026b31bbf65b726c1a.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 28, 2015, 07:25:24 PM
^^^ that's awesome!  Both parts
Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 28, 2015, 07:30:35 PM

My wife has gotten pretty damn good using the Egg in just a few weeks. Today she says two things that made me just smile. First "I think we're gonna need another Egg, one just isn't enough."  And then "I'm going to put some bacon on the Egg."

(http://images.tapatalk-cdn.com/15/06/28/9dc32023a3c1ff7cb9221466c819eb30.jpg)

(http://images.tapatalk-cdn.com/15/06/28/cec86d7b9cf65d026b31bbf65b726c1a.jpg)


Sent from my iPhone using Tapatalk

She sure does know how to speak to a man. Keeper.

I know a guy who has two Eggs. He doesn't even use the second one. True story
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 28, 2015, 08:42:32 PM


I know a guy who has two Eggs. He doesn't even use the second one. True story

What an idiot!  I bet his wife tries to sell it every time he is traveling.
Title: Re: Grillin' and Chillin'
Post by: cru9 on June 28, 2015, 08:59:04 PM
I think he should donate it back to one of the organizers from the cool charity he one it at.
Title: Re: Grillin' and Chillin'
Post by: ranier1315 on June 29, 2015, 05:23:51 PM
Smoked yard bird. It's what's for dinner. First real meal on my acorn smoker (some of us can't win an "extra" green egg so we make do.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 29, 2015, 06:39:09 PM

Smoked yard bird. It's what's for dinner. First real meal on my acorn smoker (some of us can't win an "extra" green egg so we make do.

Smoking is smoking!
Title: Re: Grillin' and Chillin'
Post by: ranier1315 on June 29, 2015, 06:46:02 PM
Pretty Happy! Some of the most tender chicken I've ever had. The real fun is learning how to maintain the temp. I thought I had her settled down and the next thing I know she was at 400. The meat thermometer was the best investment ever made. It allowed me to know when the bird was done without opening the lid all the time to check.  I tried posting pics but tapatalk didn't like me today.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 29, 2015, 07:19:11 PM
It's Monday, must be time for bacon

(http://images.tapatalk-cdn.com/15/06/29/a9c6fe96993c2dbd1736b596f450933e.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on July 03, 2015, 09:03:35 PM

It's Monday, must be time for bacon

(http://images.tapatalk-cdn.com/15/06/29/a9c6fe96993c2dbd1736b596f450933e.jpg)
never done that on the Egg.  I need to try that! 


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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on July 03, 2015, 09:04:13 PM
Someone's butt is about to get smoked.  (http://images.tapatalk-cdn.com/15/07/03/ffeed91e834cfce78a687005da80ded4.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 03, 2015, 09:06:38 PM

Someone's butt is about to get smoked.  (http://images.tapatalk-cdn.com/15/07/03/ffeed91e834cfce78a687005da80ded4.jpg)


Sent from my iPhone using Tapatalk

I've got one on now too
(http://images.tapatalk-cdn.com/15/07/03/4e3c4254fea136ed3dcaa0ca5e608b51.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 03, 2015, 09:09:27 PM
Many of you guys met my cousin, Chase, at Harlan last year. This is his work in progress...(http://images.tapatalk-cdn.com/15/07/03/713be204999f9efeb8f9537b193a3b9d.jpg)(http://images.tapatalk-cdn.com/15/07/03/165b75997478cdf0c63c15f91dd915f0.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 03, 2015, 09:23:58 PM

Many of you guys met my cousin, Chase, at Harlan last year. This is his work in progress...(http://images.tapatalk-cdn.com/15/07/03/713be204999f9efeb8f9537b193a3b9d.jpg)(http://images.tapatalk-cdn.com/15/07/03/165b75997478cdf0c63c15f91dd915f0.jpg)

Damn nice right there!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 03, 2015, 09:24:30 PM


Someone's butt is about to get smoked.  (http://images.tapatalk-cdn.com/15/07/03/ffeed91e834cfce78a687005da80ded4.jpg)


Sent from my iPhone using Tapatalk

I've got one on now too
(http://images.tapatalk-cdn.com/15/07/03/4e3c4254fea136ed3dcaa0ca5e608b51.jpg)

I'll join in on the Butts

(http://images.tapatalk-cdn.com/15/07/03/ea4e5263db2358f724ce76c3867c32c5.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on July 03, 2015, 09:27:27 PM
I love lookin at butts


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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on July 03, 2015, 09:31:26 PM

Many of you guys met my cousin, Chase, at Harlan last year. This is his work in progress...(http://images.tapatalk-cdn.com/15/07/03/713be204999f9efeb8f9537b193a3b9d.jpg)(http://images.tapatalk-cdn.com/15/07/03/165b75997478cdf0c63c15f91dd915f0.jpg)
looks awesome


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Title: Re: Grillin' and Chillin'
Post by: DOUG on July 04, 2015, 08:24:07 AM
Rubbed and marinated MONSTER butts are on the egg.  9 racks of ribs on the extra large.

(http://images.tapatalk-cdn.com/15/07/04/2506a9e108a4d9626792769509d40523.jpg)

(http://images.tapatalk-cdn.com/15/07/04/71b7962694eef07e555794bae8344b2b.jpg)

(http://images.tapatalk-cdn.com/15/07/04/c28a35df22e79bb4f4fcdc5be8b90dcc.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on July 04, 2015, 10:01:11 AM
Words you don't hear that often.  This morning my wife says "man, your butt smells good..."


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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on July 04, 2015, 10:01:42 AM

Rubbed and marinated MONSTER butts are on the egg.  9 racks of ribs on the extra large.

(http://images.tapatalk-cdn.com/15/07/04/2506a9e108a4d9626792769509d40523.jpg)

(http://images.tapatalk-cdn.com/15/07/04/71b7962694eef07e555794bae8344b2b.jpg)

(http://images.tapatalk-cdn.com/15/07/04/c28a35df22e79bb4f4fcdc5be8b90dcc.jpg)
marinated?  Nice.  What did you marinate them in?


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Title: Re: Grillin' and Chillin'
Post by: DOUG on July 04, 2015, 10:12:16 AM
Rub marination.  Start with yellow mustard.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 04, 2015, 08:17:09 PM
(http://images.tapatalk-cdn.com/15/07/04/e1afbb4f0de8f7a97d046cb276ed1817.jpg)(http://images.tapatalk-cdn.com/15/07/04/c3b1f5c6f652753d3be113edbe0b2b25.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on July 05, 2015, 12:27:39 AM

(http://images.tapatalk-cdn.com/15/07/04/e1afbb4f0de8f7a97d046cb276ed1817.jpg)(http://images.tapatalk-cdn.com/15/07/04/c3b1f5c6f652753d3be113edbe0b2b25.jpg)
nice.  You eat all that?


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 05, 2015, 09:33:28 AM
Mine was killer. Two sauces as well. Makers Mark bourbon sauce and a Memphis style vinegar sauce

(http://images.tapatalk-cdn.com/15/07/05/e82455c9fed50fd2628320ee0fc0ca41.jpg)

(http://images.tapatalk-cdn.com/15/07/05/a25fcdab84acd158199d5d5f9a467661.jpg)

(http://images.tapatalk-cdn.com/15/07/05/b78d35217df4d89f82e7b938ac1c24a1.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 09, 2015, 09:05:41 PM
This is going to happen this weekend

http://diply.com/country-living/beer-bacon-burger-grill-bbq-cooking-recipe-yummy/151624
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 10, 2015, 08:08:37 AM
This is going to happen this weekend

http://diply.com/country-living/beer-bacon-burger-grill-bbq-cooking-recipe-yummy/151624 (http://diply.com/country-living/beer-bacon-burger-grill-bbq-cooking-recipe-yummy/151624)


Title: Re: Grillin' and Chillin'
Post by: DOUG on July 10, 2015, 10:24:28 PM
18#s of yum

(http://images.tapatalk-cdn.com/15/07/10/c1bd3b44e1e9e18c25b1bf94f4bc8b92.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 11, 2015, 08:11:17 AM

18#s of yum

(http://images.tapatalk-cdn.com/15/07/10/c1bd3b44e1e9e18c25b1bf94f4bc8b92.jpg)

What is that?
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 11, 2015, 08:28:32 AM
Whole Ribeye
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 11, 2015, 09:48:13 AM

Whole Ribeye

Very cool. I have never bought bought a full one like that. Do you carve it for steaks?
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 11, 2015, 10:57:10 AM
When Kroger has them at $6.99 # we always grab a few. 

Fresh cut steaks marinated and seared for medium rare served straight from the grill are awesome.

I've done them many ways.

Cut all in 3/4" and 1" steaks and freeze with a tight wrap

Cooked then whole for Prime Rib

Cut them in thirds for small family sized Prime Ribs

This time I cut 4 - 1" steaks about 16 oz each off for us and divided the remainder into 2 Prime Rib cuts about 7#s each.  Cooking one of those today.  It's rubbed with olive oil, coated with Montreals, wrapped and in fridge, coming out soon to return to room temperature. 
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 11, 2015, 01:24:37 PM
Meat prices are back down a lot now.  Like gas, it's slow coming down. 

Just got finished with 2 bushels of corn that came out of the field yesterday. This is about halfway. Sweet like candy.  If you've never had it fresh like this, your missing out.  Lots of quarts going in the freezer.  Did 3 crates of peaches last weekend.

(http://images.tapatalk-cdn.com/15/07/11/134e68ca87fe80d3cb4402cf4ef37aa8.jpg)
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on July 11, 2015, 02:08:32 PM
A couple years ago there was a dought which affected corn and grass. Those cattle are now coming to market as its about 2 years to market.
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 11, 2015, 05:50:02 PM
Bout to go on the egg

(http://images.tapatalk-cdn.com/15/07/11/f4de310ba43158ed2f607a392dd9d2ad.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on July 11, 2015, 08:56:18 PM
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 12, 2015, 11:46:06 AM
More pics of the progress of my cousins home made grill(http://images.tapatalk-cdn.com/15/07/12/8ea7f22f8b4c7b8c72f1db568f0dc7c5.jpg)(http://images.tapatalk-cdn.com/15/07/12/55f56a6871b22b9f0b080e265e90deb4.jpg)(http://images.tapatalk-cdn.com/15/07/12/58e2e25969999ce43bf7913460996de6.jpg)(http://images.tapatalk-cdn.com/15/07/12/a5008bb5559bcf62a992cf9ee261eb87.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on July 12, 2015, 02:14:38 PM
Love some grilled chicken on the egg

(http://images.tapatalk-cdn.com/15/07/12/ff317a3478fd8472d0c7e3083696059b.jpg)
(http://images.tapatalk-cdn.com/15/07/12/f4da4e733179104e0a6c191a518c3ea4.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 12, 2015, 05:01:59 PM
^^^looks awesome!!
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 18, 2015, 10:36:42 PM
So yesterday we pulled out one of the thirds of the whole ribeye we froze a week ago and let it thaw all day.  In the fridge over night.

This morning I cut it into 1"+ steaks and put on adolfs, lawrys, Worcestershire, and a little bit of better than bullion.   

Covered in fridge for 4 hours then out to close to room temp before grilling at 7pm. 

Weber on high, sear 3 minutes, flip and lower to medium and cook 5 minutes, flip and cook 2.  Medium rare juicy tender flavorful. 

These steaks were huge!  6 of us only ate half of the meat.  Sliced steak sandwiches on toasted buns w horsey tomorrow. 

Served with horsey dill sauce, fresh creme corn, Vidalia onion casserole, steamed carrots, mashed sour cream potatoes, and followed with peach cobbler and breyers vanilla. 

(http://images.tapatalk-cdn.com/15/07/18/67c06c97898dbe94f3aed69c62e4996a.jpg)

(http://images.tapatalk-cdn.com/15/07/18/36aeee1c87914ab35601abf985f566ef.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on July 18, 2015, 10:51:55 PM
I'm doing grilled salmon tomorrow.  Kell marinated it in a citrus and Asian mixture tonight.  She is doing couscous and some roasted tomatoes with feta.  I don't know the full recipe...she's the master of that stuff.  First time grilling in about a year.

- Torg

Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 19, 2015, 12:40:22 AM
I did another butt for family this weekend. Camping in MS, 23 people. Cooked a 9 pounder, homemade bbq sauce, potato roll sandwiches and hash brown casserole. Polished it all of successfully!!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 19, 2015, 07:08:00 AM

I'm doing grilled salmon tomorrow.  Kell marinated it in a citrus and Asian mixture tonight.  She is doing couscous and some roasted tomatoes with feta.  I don't know the full recipe...she's the master of that stuff.  First time grilling in about a year.

- Torg

Don't over cook the salmon. That marinade sounds good. See if she can give you the recipe for posting
Title: Re: Grillin' and Chillin'
Post by: clark123456 on July 19, 2015, 01:11:19 PM
Ok, the salmon was damn awesome!  You can get similar at long horns, which was Kell's inspiration. 

Couscous, asparagus, feta, and balsamic roasted grape tomatoes make up the side dish.  The asparagus was streamed in the microwave.  She made a marinade of orange juice, dried jalapenos, and an island sauce (not Asian, bought at the store).  The salmon marinated for 24ish hours of in the fridge.

Kell made a very sweet glaze of orange juice, island sauce (think soy/teriyaki), and sugar, but it was not needed...over powering.  The salmon was grilled to about medium-well for the thick pieces and well for the thin pieces.  I got the grill to about 600° before turning down the temp to medium so it would sear.

This will stay in our "do again" list since it was awesome.

It wasn't until after I was enjoying it that she told me it was healthy.  :)

- Torg

Title: Re: Grillin' and Chillin'
Post by: DOUG on July 24, 2015, 11:03:59 PM
Burgs and Dogs with guests

(http://images.tapatalk-cdn.com/15/07/24/f581901f00e07627a358613473a360c0.jpg)

(http://images.tapatalk-cdn.com/15/07/24/67c78b0b2bfce9cd2477813d8c99f81f.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 26, 2015, 08:36:44 PM
Grilled chicken, marinaded in lemon and olive oil, stuffed with goat cheese and prosciutto ham. Will be topped with lemon butter and mushrooms (http://images.tapatalk-cdn.com/15/07/26/c5a21d05fdb1e64db18d2eacbcf58073.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on July 26, 2015, 08:41:05 PM
^ yummy!  I wish I planned ahead like that...tonight will not be something from the grill.

- Torg

Title: Re: Grillin' and Chillin'
Post by: DOUG on July 26, 2015, 09:15:15 PM
We had friends from auburn all weekend.  Another butt Saturday, 4-cheese Mac and cheese from a thick cheesy rue Linda made was unreal.  Better than the grilled cheese from jeep beach.  Crispy oven potatoes with olive oil and onion soup mix, salad, stuffed Italian shells.  I'm fattening up for the winter. 

(http://images.tapatalk-cdn.com/15/07/26/f8772ee337ff737a45f009af78fcdc86.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on August 09, 2015, 05:35:14 PM
Saw this on 75 today.  Dude just threw a rack of ribs on the grill.  Now that's what I call grillin' and chillin'...

(http://images.tapatalk-cdn.com/15/08/09/66dc10294e3f0a5be48313e5f492717c.jpg)


Sent from my iPhone using Tapatalk
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 11, 2015, 05:47:59 PM
One advantage of business travel.

@tcdawg

(http://images.tapatalk-cdn.com/15/08/11/b37f2bf3e9ce1e069e7ec7029a0b5305.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on August 11, 2015, 07:25:09 PM

One advantage of business travel.

@tcdawg

(http://images.tapatalk-cdn.com/15/08/11/b37f2bf3e9ce1e069e7ec7029a0b5305.jpg)

You know what Taylor Swift said...

Why you gotta be so mean

Love the in and out
Title: Re: Grillin' and Chillin'
Post by: tcdawg on August 11, 2015, 07:35:11 PM
GaTR Harlan crew will be eating this Thursday night!

(http://images.tapatalk-cdn.com/15/08/11/cab73fa4fe051dbcfa658bac6cba7dd4.jpg)
Title: Grillin' and Chillin'
Post by: Raisinhead on August 11, 2015, 07:41:01 PM
Always a good time!! ^^^^
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 11, 2015, 07:50:33 PM

One advantage of business travel.

@tcdawg

(http://images.tapatalk-cdn.com/15/08/11/b37f2bf3e9ce1e069e7ec7029a0b5305.jpg)

You know what Taylor Swift said...

Why you gotta be so mean

Love the in and out
How do you even know that song?

Animal Style FTW
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on August 23, 2015, 10:32:00 AM
I bought a large geen egg last weekend when the local Ace had a demo. Got a great deal on a package set up.

Stand is in progress. Main structure is 2x4. On the right hand side of the stand will be a draw and cabinet for storage. The top and sides will be covered in ceader planks that will be sanded, stained, and sealed.

(http://i709.photobucket.com/albums/ww93/Tripp5509/20150816_142908.jpg) (http://s709.photobucket.com/user/Tripp5509/media/20150816_142908.jpg.html)

I was waiting on the stand to be built before use but its not done. Pulled a turkey out of the freezer I had because I wanted to use my new toy.

(http://i709.photobucket.com/albums/ww93/Tripp5509/20150823_095643.jpg) (http://s709.photobucket.com/user/Tripp5509/media/20150823_095643.jpg.html)
Title: Re: Grillin' and Chillin'
Post by: cru9 on August 23, 2015, 10:38:57 AM
Nice
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on August 23, 2015, 10:40:06 AM
Sweet!  Keep the temp low on the first few cooks.
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on August 23, 2015, 12:19:15 PM
Sweet!  Keep the temp low on the first few cooks.
Yea, been reading some. They under 300 degrees. Also found this accessory from the ceramic store about this deal that sits down in it to help sear steaks.

http://shop.ceramicgrillstore.com/pswoo2/
Title: Re: Grillin' and Chillin'
Post by: tcdawg on August 23, 2015, 02:30:20 PM

Sweet!  Keep the temp low on the first few cooks.
Yea, been reading some. They under 300 degrees. Also found this accessory from the ceramic store about this deal that sits down in it to help sear steaks.

http://shop.ceramicgrillstore.com/pswoo2/

Cool little piece right there
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on August 23, 2015, 06:19:53 PM
I am a fan of the loof lighter too.

Picked these up off amazon for shredding meat. (http://images.tapatalk-cdn.com/15/08/23/d973bd6e5a5a3bd9101db3d5790306e1.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 23, 2015, 07:43:37 PM
I have the green egg version of those and use them to move meat and shread, pull, etc.

(http://images.tapatalk-cdn.com/15/08/23/67f70c9259346c6d8335c83d179310bf.jpg)

(http://images.tapatalk-cdn.com/15/08/23/0056adc26644d924f0db6e87cd5ac78c.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on August 23, 2015, 07:44:09 PM

I have the green egg version of those and use them to move meat and shread, pull, etc.

Are they awesome?  Just got mine today.
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 23, 2015, 07:46:21 PM
Add photos to previous post.  They are probably the most used tool I have other than the damper stick
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 23, 2015, 07:47:36 PM
Turn them over and they slide under anything on the egg
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on August 23, 2015, 10:08:38 PM
I am a fan of the loof lighter too.

Picked these up off amazon for shredding meat. (http://images.tapatalk-cdn.com/15/08/23/d973bd6e5a5a3bd9101db3d5790306e1.jpg)
I got the looflighter 50% off when I got my egg.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on August 23, 2015, 10:09:37 PM

I got the looflighter 50% off when I got my egg.

Sweet!
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on August 23, 2015, 10:33:29 PM
baby back ribs tonight on our el cheapo stand up smoker. I cant afford that ceramic hoopla..

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/NCM_1976.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/NCM_1976.jpg.html)

they were horrible. not really. they were the shit.

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/NCM_1977.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/NCM_1977.jpg.html)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on August 24, 2015, 10:31:25 AM
baby back ribs tonight on our el cheapo stand up smoker. I cant afford that ceramic hoopla..

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/NCM_1976.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/NCM_1976.jpg.html)

they were horrible. not really. they were the shit.

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/NCM_1977.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/NCM_1977.jpg.html)

It's not the cooker....it's the cook!!  All about the technique.  I your ribs were good, you got the technique down!
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 29, 2015, 07:22:24 PM
BBQ Chicken, lots of chicken.



(http://images.tapatalk-cdn.com/15/08/29/d241d434598bc180767f72a85c51b3f9.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 29, 2015, 08:18:35 PM
Yum

(http://images.tapatalk-cdn.com/15/08/29/a6b07883ae227702f1536f8bae8577eb.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on August 29, 2015, 09:18:04 PM
^ like!

- Torg

Title: Re: Grillin' and Chillin'
Post by: DOUG on September 01, 2015, 07:07:30 PM
OMG

Title: Re: Grillin' and Chillin'
Post by: clark123456 on September 01, 2015, 07:49:41 PM
OMG

/>
I know what we're having Saturday night!

Jk

- Torg

Title: Re: Grillin' and Chillin'
Post by: Michigunman on September 01, 2015, 07:51:08 PM
How does that yolk stay liquid with all that cooking?
Title: Re: Grillin' and Chillin'
Post by: clark123456 on September 01, 2015, 07:57:13 PM
How does that yolk stay liquid with all that cooking?

That is what concerned me about cooking it...you want the sausage cooked, but not the egg...I would screw that up for sure!

- Torg

Title: Re: Grillin' and Chillin'
Post by: BeerIAm on September 01, 2015, 09:42:54 PM
Cooked this Bac-O Burger from Heywood's yesterday.  Was pretty good for a bacon meat burger!  Also had some chedderwurst as well.  I will get more...

(http://images.tapatalk-cdn.com/15/09/01/9fe8b60ddc259c41dbf0f7a0c7a6e3b8.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 06, 2015, 10:52:04 AM
Tried a new grilling technique last night, turned out pretty incredible.

Reverse seared filet mignon. (Look up reverse searing if you haven't already). Kosher salt, fresh pepper, brushed with bacon grease during searing.  Cooked to 134 degrees. My favorite part of reverse searing is that majority of the cut is cooked medium rare. As opposed to a small portion of the center. It's also easier to hit that target temp (http://images.tapatalk-cdn.com/15/09/06/02846515eb660d8acc3916f907673bf7.jpg)(http://images.tapatalk-cdn.com/15/09/06/810a9a72661b94340e14e80e578b566c.jpg)

Added bonus:

Reused the bacon and bacon grease this morning. (http://images.tapatalk-cdn.com/15/09/06/3f6565e738447bfe9df02d4f7e21a9e0.jpg)(http://images.tapatalk-cdn.com/15/09/06/c49ed36896dd3769ee3681cd9e8bdc55.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on September 06, 2015, 11:12:24 AM
Looks delicious!

That's how I do prime rib sometimes.  Yum.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 06, 2015, 12:43:09 PM

Tried a new grilling technique last night, turned out pretty incredible.

Reverse seared filet mignon. (Look up reverse searing if you haven't already). Kosher salt, fresh pepper, brushed with bacon grease during searing.  Cooked to 134 degrees. My favorite part of reverse searing is that majority of the cut is cooked medium rare. As opposed to a small portion of the center. It's also easier to hit that target temp (http://images.tapatalk-cdn.com/15/09/06/02846515eb660d8acc3916f907673bf7.jpg)(http://images.tapatalk-cdn.com/15/09/06/810a9a72661b94340e14e80e578b566c.jpg)

Added bonus:

Reused the bacon and bacon grease this morning. (http://images.tapatalk-cdn.com/15/09/06/3f6565e738447bfe9df02d4f7e21a9e0.jpg)(http://images.tapatalk-cdn.com/15/09/06/c49ed36896dd3769ee3681cd9e8bdc55.jpg)

Epic
Title: Re: Grillin' and Chillin'
Post by: jc79 on September 06, 2015, 12:54:53 PM

Quote from: tcdawg link=topic=11875.msg248215#msg248215

Epic
[/quote

Yep. Reusing the bacon grease was a nice touch.


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Title: Re: Grillin' and Chillin'
Post by: DOUG on September 06, 2015, 05:58:19 PM
Turkey and pork loin on the egg at the lake

(http://images.tapatalk-cdn.com/15/09/06/39350c519287ccb37a3478b0e84e274c.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on September 06, 2015, 06:03:02 PM
Turkey and pork loin on the egg at the lake

(http://images.tapatalk-cdn.com/15/09/06/39350c519287ccb37a3478b0e84e274c.jpg)
which one is the turkey?

- Torg

Title: Re: Grillin' and Chillin'
Post by: Big Dave on September 06, 2015, 07:03:41 PM
Looks more like you are boiling the turkey and pork.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 06, 2015, 07:06:43 PM
Porking the turkey?
Title: Re: Grillin' and Chillin'
Post by: DOUG on September 13, 2015, 03:23:50 PM
Super deal on claws
https://www.groupon.com/deals/gg-trend-matters-meat-shredding-claws
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 13, 2015, 06:17:55 PM
I cooked absolutely nothing this weekend...I feel a little empty inside.
Title: Re: Grillin' and Chillin'
Post by: jc79 on September 13, 2015, 07:57:51 PM
(http://images.tapatalk-cdn.com/15/09/13/a6ca567a9e3351f21115e08cb83ac4e3.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 13, 2015, 08:53:34 PM
I haven't cooked fish on the egg yet, any pro tips?
Title: Re: Grillin' and Chillin'
Post by: jc79 on September 13, 2015, 09:53:38 PM
This was just salt and pepper, 400* with the grate about at the height of the felt. Cooked to 145* internal temp. A glaze went on at 125*.

I've had limited success with fish directly on the grates but on the (soaked) cedar plank it turns out really good. 


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 13, 2015, 10:02:18 PM
Nice!  I'll need to try it soon
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 14, 2015, 09:44:46 AM
This was just salt and pepper, 400* with the grate about at the height of the felt. Cooked to 145* internal temp. A glaze went on at 125*.

I've had limited success with fish directly on the grates but on the (soaked) cedar plank it turns out really good. 


Sent from my iPhone using Tapatalk

"soaked" plank is the operative word.  First time I used planks I didn't know to soak them...big fire
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on September 14, 2015, 12:18:49 PM
This was just salt and pepper, 400* with the grate about at the height of the felt. Cooked to 145* internal temp. A glaze went on at 125*.

I've had limited success with fish directly on the grates but on the (soaked) cedar plank it turns out really good. 


Sent from my iPhone using Tapatalk

"soaked" plank is the operative word.  First time I used planks I didn't know to soak them...big fire

bad Drunk Tony
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 14, 2015, 12:37:57 PM

This was just salt and pepper, 400* with the grate about at the height of the felt. Cooked to 145* internal temp. A glaze went on at 125*.

I've had limited success with fish directly on the grates but on the (soaked) cedar plank it turns out really good. 


Sent from my iPhone using Tapatalk

"soaked" plank is the operative word.  First time I used planks I didn't know to soak them...big fire

bad Drunk Tony

Hahaha
Title: Grillin' and Chillin'
Post by: tcdawg on September 14, 2015, 09:23:51 PM

This was just salt and pepper, 400* with the grate about at the height of the felt. Cooked to 145* internal temp. A glaze went on at 125*.

I've had limited success with fish directly on the grates but on the (soaked) cedar plank it turns out really good. 


Sent from my iPhone using Tapatalk

"soaked" plank is the operative word.  First time I used planks I didn't know to soak them...big fire

bad Drunk Tony

Hahaha

True. Drunk Tony can be a plank burner and a cooler stealer
Title: Grillin' and Chillin'
Post by: tcdawg on September 19, 2015, 06:17:56 PM
4 racks of Baby Backs

Dry rubbed yesterday. Brown sugar glazed for the last hour.

(http://images.tapatalk-cdn.com/15/09/19/2e1960e2e6b08e7ceb08e4dceb4b22c9.jpg)

Fat Kid Mac and Cheese

(http://images.tapatalk-cdn.com/15/09/19/75b6b91a6f401a0421b4ab876ebe5165.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 19, 2015, 06:18:37 PM
Bring leftovers here
Title: Re: Grillin' and Chillin'
Post by: cru9 on September 19, 2015, 06:51:30 PM
Looks awesome
Title: Re: Grillin' and Chillin'
Post by: DOUG on September 19, 2015, 07:10:27 PM
Leftovers lol

Looks awesome Tony, that was my plan at the lake until Linda got sick.  I'm doing my best as nurse.  Chicken tortilla soup to open things up.  I think i can smell those ribs.
Title: Grillin' and Chillin'
Post by: tcdawg on September 19, 2015, 09:42:29 PM
They were darn good. Maybe a touch tastier when we are hanging Half a Hundred on Spurrier. 

(http://images.tapatalk-cdn.com/15/09/19/0c04d4fad8b31f07ed7cd09e3fc508ba.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 19, 2015, 10:47:32 PM
Good grill night for us too. Same steaks I made the other night, reverse sear, bacon grease, 135 degrees. Homemade bernaise. I always forget to take good pics. (http://images.tapatalk-cdn.com/15/09/19/d4bce9ef34752915cd4f716214884d9f.jpg)

Also, got some really cool stainless steel oyster shells. Charbroiled oysters and shrimp. Garlic, butter, shaved parmesan, and bread crumbs. Damn good meal. (http://images.tapatalk-cdn.com/15/09/19/0eb271e121c35decba2edae494c826b0.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 19, 2015, 10:58:48 PM
^^^ I want some of those. I'll be ordering.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 19, 2015, 11:02:09 PM

^^^ I want some of those. I'll be ordering.
http://sosshells.com/
Title: Re: Grillin' and Chillin'
Post by: tcdawg on October 25, 2015, 08:53:13 AM
Smoked, thick cut pepper bacon, breakfast will be good today!!!!

(http://images.tapatalk-cdn.com/15/10/25/48212783a3a134c5180c134a872c2055.jpg)
Title: Re: Grillin' and Chillin'
Post by: jc79 on October 25, 2015, 11:08:49 AM
Yes, please!


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Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on October 26, 2015, 10:52:42 AM
Talked Beth into getting up at daylight Sat morning to go fishin with me.. kept the 4 best ones cooked em up that night, mmmm mm good


(http://i1096.photobucket.com/albums/g324/shiftmx47/LJ/IMG_20151024_191158847.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/LJ/IMG_20151024_191158847.jpg.html)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on October 26, 2015, 10:53:48 AM
Talked Beth into getting up at daylight Sat morning to go fishin with me.. kept the 4 best ones cooked em up that night, mmmm mm good


(http://i1096.photobucket.com/albums/g324/shiftmx47/LJ/IMG_20151024_191158847.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/LJ/IMG_20151024_191158847.jpg.html)

gooooood stuff right there
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on October 28, 2015, 08:37:28 AM
Those are some nice sized fish!

@tcdawg - I still gotta try that bacon on the grill thing.  In the morning, I'm usually not that pumped to go fire up the grill.  Might have to start with BLTs for lunch or something.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on November 09, 2015, 08:52:59 PM
A little chedderwurst on the grill tonight.  Need to try the jalapeño cheddar ones next.

(http://images.tapatalk-cdn.com/15/11/09/e45d7aa32d8d63dd95586562d4fbdf5d.jpg)


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Title: Grillin' and Chillin'
Post by: tcdawg on November 22, 2015, 11:41:54 AM
Amazon Sunday delivery is awesome.

New "pit" gloves showed up today.

(http://images.tapatalk-cdn.com/15/11/22/69ab9ae73b345ea3f2d6ff412e18cc85.jpg)

(http://images.tapatalk-cdn.com/15/11/22/aa7cae216584ea4f47d2444ce4b202bb.jpg)

Never had these type before but have wanted them forever.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 22, 2015, 08:09:42 PM
I bought a new, eh hem, "smoker" today.  It isn't a BGE, so haters can start hatin'.

It's an electric smoker I got at Sam's Club.  I was looking at the same brand (Masterbuilt) at Cabela's that had a model that was really cheap; it didn't have the features I wanted, so I started looking at the much more expensive option when a lady came up and started looking at it from the side.  I told her I would move if she wanted to look at it closer and she stated she already owned one.  So, I started quizzing her about cleaning it, quality of product, etc and she praised it, but admitted the favor is not as strong as her wood smokers.  She did she paid less at Sam's Club, so I googled it and sure with it was cheaper and in stock. 

She said she judged competitions...a real smoke nut.    She started showing pictures of stuff she had smoked in it:  eggs, Mac and cheese, beef ribs, chicken, pork shoulder, pork butt, etc.  Her husband said you can use pecan shells instead of pecan wood, so I'll give that a shot once I get some shells.

I'm going to buy the attachment for cold smoking so I can do cheeses.

So, bottom line is I have a smoker that is for the lazy person.  It will be a lot easier than my offset smoker, which is just a pain in but to use.

Wish me luck!

- Torg

Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 22, 2015, 08:10:36 PM
Oh yeah, it has Bluetooth so I can control it from my phone.

- Torg

Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 22, 2015, 08:16:30 PM
^^^no hating from me. That's awesome man.  Intrigued by smoked Mac and cheese.
Title: Grillin' and Chillin'
Post by: tcdawg on November 22, 2015, 08:18:39 PM
I bought a new, eh hem, "smoker" today.  It isn't a BGE, so haters can start hatin'.

It's an electric smoker I got at Sam's Club.  I was looking at the same brand (Masterbuilt) at Cabela's that had a model that was really cheap; it didn't have the features I wanted, so I started looking at the much more expensive option when a lady came up and started looking at it from the side.  I told her I would move if she wanted to look at it closer and she stated she already owned one.  So, I started quizzing her about cleaning it, quality of product, etc and she praised it, but admitted the favor is not as strong as her wood smokers.  She did she paid less at Sam's Club, so I googled it and sure with it was cheaper and in stock. 

She said she judged competitions...a real smoke nut.    She started showing pictures of stuff she had smoked in it:  eggs, Mac and cheese, beef ribs, chicken, pork shoulder, pork butt, etc.  Her husband said you can use pecan shells instead of pecan wood, so I'll give that a shot once I get some shells.

I'm going to buy the attachment for cold smoking so I can do cheeses.

So, bottom line is I have a smoker that is for the lazy person.  It will be a lot easier than my offset smoker, which is just a pain in but to use.

Wish me luck!

- Torg

Pictures dammit. Sounds killer.

X2 in that smoked Mac and cheese.

Btw
Haters hate. Eaters say, "hell yes"
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 22, 2015, 08:22:43 PM
Oh yeah, it has Bluetooth so I can control it from my phone.

- Torg
no Wifi do you can adjust from the pub?

No hate here, I have a gas one too and it makes some great food.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 22, 2015, 08:23:08 PM
Here's the link from Sam's.  I'm away from it ATM, so no pictures of my particular smoker.

http://www.samsclub.com/sams/masterbuilt-smoker/prod15560335.ip?navAction=

- Torg
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 22, 2015, 08:23:54 PM
Oh yeah, it has Bluetooth so I can control it from my phone.

- Torg
no Wifi do you can adjust from the pub?

No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well

- Torg

Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on November 22, 2015, 09:47:56 PM
Oh yeah, it has Bluetooth so I can control it from my phone.

- Torg
no Wifi do you can adjust from the pub?

No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well

- Torg



you guys and your bluetooth smokers and trips to Moab.. gahhhh
Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 22, 2015, 09:56:23 PM

Oh yeah, it has Bluetooth so I can control it from my phone.

- Torg
no Wifi do you can adjust from the pub?

No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well

- Torg



you guys and your bluetooth smokers and trips to Moab.. gahhhh

Wait until we Bluetooth cook whilst in Moab
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on November 22, 2015, 10:00:20 PM

Oh yeah, it has Bluetooth so I can control it from my phone.

- Torg
no Wifi do you can adjust from the pub?

No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well

- Torg



you guys and your bluetooth smokers and trips to Moab.. gahhhh

Wait until we Bluetooth cook whilst in Moab

jus .. damn
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 22, 2015, 10:02:42 PM

Oh yeah, it has Bluetooth so I can control it from my phone.

- Torg
no Wifi do you can adjust from the pub?

No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well

- Torg



you guys and your bluetooth smokers and trips to Moab.. gahhhh

Wait until we Bluetooth cook whilst in Moab

jus .. damn
your LJ would be great in Moab...get there so you can enjoy playing with Bluetooth smoking in Moab.  The smoker may make the trip...will you?

- Torg

Title: Re: Grillin' and Chillin'
Post by: BeerIAm on November 22, 2015, 11:02:45 PM

Here's the link from Sam's.  I'm away from it ATM, so no pictures of my particular smoker.

http://www.samsclub.com/sams/masterbuilt-smoker/prod15560335.ip?navAction=

- Torg
nice man.  Will be interested to hear how you like this.


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Title: Re: Grillin' and Chillin'
Post by: DOUG on November 22, 2015, 11:08:10 PM

Oh yeah, it has Bluetooth so I can control it from my phone.

- Torg
no Wifi do you can adjust from the pub?

No hate here, I have a gas one too and it makes some great food.
in a bit let down that it was Bluetooth instead of Wi-Fi...oh well

- Torg



you guys and your bluetooth smokers and trips to Moab.. gahhhh

Wait until we Bluetooth cook whilst in Moab
Yes! Smoker will make next trip.  Will be ready when we come off the trail unless Don has food for every night. 

We will let him make the group meal plan, but I also want meals at my favorites
Pasta Jays
Moab brewery,
Maybe a breakfast at Moab Diner
And I have to try a burger at Milts.
Dang good stuff.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 22, 2015, 11:34:51 PM
I really enjoyed NOT going out to dinner each night.  I haven't locked down my travel path, but I'm strongly considering going through st Louis and grabbing those pizzas. 

- Torg

Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 22, 2015, 11:51:55 PM
Pre-seasoning it:

(https://farm6.staticflickr.com/5728/22859739819_63fcf077ec_z.jpg) (https://flic.kr/p/AQ39ea)2015-11-22_08-36-06 (https://flic.kr/p/AQ39ea) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr

(https://farm6.staticflickr.com/5650/22838034497_a39e36ea4e_z.jpg) (https://flic.kr/p/AN7TZt)2015-11-22_08-47-26 (https://flic.kr/p/AN7TZt) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr

Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 23, 2015, 09:04:35 AM
Pre-seasoning it:

(https://farm6.staticflickr.com/5728/22859739819_63fcf077ec_z.jpg) (https://flic.kr/p/AQ39ea)2015-11-22_08-36-06 (https://flic.kr/p/AQ39ea) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr

(https://farm6.staticflickr.com/5650/22838034497_a39e36ea4e_z.jpg) (https://flic.kr/p/AN7TZt)2015-11-22_08-47-26 (https://flic.kr/p/AN7TZt) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr



wow...a lot of room in that bad boy.  Very nice.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 23, 2015, 09:55:49 AM
Pre-seasoning it:

(https://farm6.staticflickr.com/5728/22859739819_63fcf077ec_z.jpg) (https://flic.kr/p/AQ39ea)2015-11-22_08-36-06 (https://flic.kr/p/AQ39ea) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr

(https://farm6.staticflickr.com/5650/22838034497_a39e36ea4e_z.jpg) (https://flic.kr/p/AN7TZt)2015-11-22_08-47-26 (https://flic.kr/p/AN7TZt) by Clark GATR (https://www.flickr.com/photos/117076458@N08/), on Flickr



wow...a lot of room in that bad boy.  Very nice.
ya...a butt goes on tomorrow, sometime.

- Torg

Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 24, 2015, 10:52:19 AM
Amazon Sunday delivery is awesome.

New "pit" gloves showed up today.

(http://images.tapatalk-cdn.com/15/11/22/69ab9ae73b345ea3f2d6ff412e18cc85.jpg)

(http://images.tapatalk-cdn.com/15/11/22/aa7cae216584ea4f47d2444ce4b202bb.jpg)

Never had these type before but have wanted them forever.

I just ordered a set...I found out really quickly that I need some gloves.

- Torg

Title: Re: Grillin' and Chillin'
Post by: DOUG on November 24, 2015, 11:17:45 AM
A must have for the smokers.  The only thing I hate about mine is that they are ORANGE lol
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 24, 2015, 11:18:41 AM

A must have for the smokers.  The only thing I hate about mine is that they are ORANGE lol

I bet I have the same ones!  Easy to find though.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 24, 2015, 03:02:54 PM
Do you guys wet mop your meat?  If so, how often?

- Torg

Title: Re: Grillin' and Chillin'
Post by: DOUG on November 24, 2015, 05:25:40 PM
Do you guys wet mop your meat?  If so, how often?

- Torg
Depends on my final product. 

Dry ribs or butts I do not, I believe that smoked meat should be dry rubbed on the outside but don't misinterpret that as dry meat at all.  It falls apart juicy! 

I cook half time in the smoke for flavor and then wrap in foil for the 2nd  half. 

Wife does request bbq sauce on some items near the end...

I never inject either and hate liquid smoke
Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 24, 2015, 09:30:17 PM

Do you guys wet mop your meat?  If so, how often?

- Torg

I do not. High maintenance.

Most that wet mop use the offset wood smokers that are a somewhat dry heat and the wet mop helps.
Title: Grillin' and Chillin'
Post by: tcdawg on November 24, 2015, 10:06:11 PM
5 day turkey marinade, it's in the bucket.  It will get fried. Yes, it wrecked my beer fridge. Better be good damn good.

(http://images.tapatalk-cdn.com/15/11/24/2890960e644dc76e0f1167ef39d39233.jpg)

Dry rubbed brisket. It will get smoked.

(http://images.tapatalk-cdn.com/15/11/24/dc827be3bd76f1e3ca3dff513ce95762.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 26, 2015, 12:42:34 PM
Smoking cheddar and gouda today:

(https://farm6.staticflickr.com/5740/23245257571_eb2cab782f.jpg)

- Torg

Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 26, 2015, 12:45:29 PM
^^very cool
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 26, 2015, 12:51:37 PM
I did smoked salmon last night to make a dip (chunky) for today...it was modeled after J Alexander's dip...and is awesome!  Next up...smoked Mac and cheese...Kell is over this current obsession.

- Torg

Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 26, 2015, 06:22:01 PM

Smoking cheddar and gouda today:

(https://farm6.staticflickr.com/5740/23245257571_eb2cab782f.jpg)

- Torg

How did this cheese come out?

Was it what you call "cold" smoked?  I have never tried it
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 26, 2015, 06:29:45 PM

Smoking cheddar and gouda today:

(https://farm6.staticflickr.com/5740/23245257571_eb2cab782f.jpg)

- Torg

How did this cheese come out?

Was it what you call "cold" smoked?  I have never tried it
it smells strong, so hopefully it is awesome.  An "expert" stated it should be left to mellow for one to three weeks, but for tonight I'm just leaving it in a Ziploc bag, slightly open.  I may eat some tomorrow, and vacuum seal the rest in small portions.

Yep, cold smoked with Apple wood chips.  Even with the coolness of today I had to add a tray of ice.

This FAQ seems pretty solid:  http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view

- Torg

Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 26, 2015, 07:14:03 PM
I've heard that I can connect eggs with a pipe to do smoked cheese. I'm interested in hearing more about it and doing some research eventually.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 26, 2015, 07:16:18 PM
The smoked Mac and cheese was just, good.  The layer of cheeses on top got some smoke, but the rest was just Mac and cheese.   I won't be doing that again, but maybe for oven based I would use smoked cheese in it.

- Torg

Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 26, 2015, 07:19:32 PM
I've heard that I can connect eggs with a pipe to do smoked cheese. I'm interested in hearing more about it and doing some research eventually.
my smoker has an attachment to generate the smoke without adding too much heat.

 There are plenty of forum posts of people who made their own smoke chamber and connect the regular smoker to the smoke chamber with ducting.

- Torg

Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 26, 2015, 07:22:24 PM

The smoked Mac and cheese was just, good.  The layer of cheeses on top got some smoke, but the rest was just Mac and cheese.   I won't be doing that again, but maybe for oven based I would use smoked cheese in it.

- Torg

I was hoping you'd be more excited about the smoked Mac and cheese. Dang.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 26, 2015, 07:40:53 PM

The smoked Mac and cheese was just, good.  The layer of cheeses on top got some smoke, but the rest was just Mac and cheese.   I won't be doing that again, but maybe for oven based I would use smoked cheese in it.

- Torg

I was hoping you'd be more excited about the smoked Mac and cheese. Dang.
yep, me too...completely let down.

- Torg

Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 28, 2015, 07:41:52 PM
The smoked cheese...another let down.  The cheddar didn't take hardly any of the smoke...next time I'll get mild cheddar.  The gouda did much better.  I hope both age well, since the first tasting was way too soon, according to the experts on the interweb.

- Torg

Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 28, 2015, 08:15:50 PM

The smoked cheese...another let down.  The cheddar didn't take hardly any of the smoke...next time I'll get mild cheddar.  The gouda did much better.  I hope both age well, since the first tasting was way too soon, according to the experts on the interweb.

- Torg

Bring some to Black Moose. I would love to try some
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 28, 2015, 08:24:04 PM

The smoked cheese...another let down.  The cheddar didn't take hardly any of the smoke...next time I'll get mild cheddar.  The gouda did much better.  I hope both age well, since the first tasting was way too soon, according to the experts on the interweb.

- Torg

Bring some to Black Moose. I would love to try some
copy, captain

- Torg

Title: Re: Grillin' and Chillin'
Post by: DOUG on December 01, 2015, 08:31:48 AM
http://www.ilovegrillingmeat.com/3-2-1-method-for-smoking-ribs-secrets/ (http://www.ilovegrillingmeat.com/3-2-1-method-for-smoking-ribs-secrets/)
Title: Grillin' and Chillin'
Post by: Raisinhead on December 01, 2015, 08:46:29 AM
http://www.ilovegrillingmeat.com/3-2-1-method-for-smoking-ribs-secrets/ (http://www.ilovegrillingmeat.com/3-2-1-method-for-smoking-ribs-secrets/)

Good article. I usually do 321, nice nuggets of info to try out

Edit:  And now I am strongly craving ribs. Thanks
Title: Grillin' and Chillin'
Post by: gint2 on December 01, 2015, 09:48:38 PM
So just over a month ago (10/25) I got a new to me Kamado Joe Classic. So far I have done a couple of butts, a several pork loins, and a turkey.  One thing for sure, I am learning a ton about this smoking life.

All this time I have seen this thread and never read it. In the past few days I have "binge read" it.

There is a ton of info within this thread, I would like to go back and capture the highlights. Maybe someday... I have been following another forum Kamado Guru which has many subforms that are grill brand specific (BGE, KJ, Vision, etc...)  They also have a thread about cold smoking cheese. You can use a little webber type smokey joe for the smoke generator and use dryer duct to feed it into your lower vent of your egg. but at that, it still gets too hot and needs ice water inside to cool off.

One thing for sure, I'm looking forward to doing a 321 rack of ribs.  Also, @tcdawg, what temp to you smoke your butt's at to run them for 23-24 hours? I'm thinking 195-200 to keep them on there that long.

(http://images.tapatalk-cdn.com/15/12/01/391239b99cd3357cbb3b2dd7385a95fc.jpg)(http://images.tapatalk-cdn.com/15/12/01/a7a5e61dfcf67c992f9bcfb23f19d9d8.jpg)(http://images.tapatalk-cdn.com/15/12/01/a7b5ce5f1d94df79d3c639db4cba20d1.jpg)(http://images.tapatalk-cdn.com/15/12/01/4320bdfe94f18a52ccd7fa4e866808f8.jpg)

Edit: added pics
Title: Re: Grillin' and Chillin'
Post by: DOUG on December 01, 2015, 10:46:29 PM
Nice! Welcome komando Kevin
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 01, 2015, 11:09:44 PM
Nice work Kevin.  Looking good.  I usually do my butts at as close to 225 as I can keep it until the internal meat temp is ~190.  I it averages about 1h45m per pound of butt that way (so I'm guessing @tcdawg likes big butts).  Then once its done I wrap it in foil, then a towel and put it in a cooler for a couple hours.  Got that process of a BGE forum and it's never failed me.  The cool thing is though there's lots of ways to do it.  You just have to find the one that you like best.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 01, 2015, 11:15:24 PM
Kevin, that is pretty awesome!

- Torg

Title: Re: Grillin' and Chillin'
Post by: gint2 on December 01, 2015, 11:17:43 PM
Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 01, 2015, 11:19:24 PM
Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?
now it is.  Ask Tim about nicknames sticking around.  Hell, ask Carl, he knows all about it, too.

- Torg

Title: Re: Grillin' and Chillin'
Post by: gint2 on December 01, 2015, 11:22:47 PM
Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?
now it is.  Ask Tim about nicknames sticking around.  Hell, ask Carl, he knows all about it, too.

- Torg



Ok, Rainman can handle that... just be sure to remember my name in an emergency because I probably won't respond to you yelling some other besides AJ or Rainman.
Title: Re: Grillin' and Chillin'
Post by: gint2 on December 01, 2015, 11:28:04 PM
Here is a turkey I did this past weekend.  It was tasty but a bit dry and today I realized why it was dry.  I cooked to 140 instead of 120 before I covered it... Rookie mistake but it's all in fun. 
(http://images.tapatalk-cdn.com/15/12/01/55422f54d65e6625786d77d5f9238535.jpg)(http://images.tapatalk-cdn.com/15/12/01/2b91f466ebcee89d57cb81bc21a0953a.jpg)


Sent from my iPhone 6 using Tapatalk
Title: Re: Grillin' and Chillin'
Post by: ranier1315 on December 02, 2015, 08:26:34 AM
When you did your turkey did you brine it first? Brining is the key to juicyness. Your finish temps weren't too much in my opinion.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 02, 2015, 08:30:51 AM

Nice work Kevin.  Looking good.  I usually do my butts at as close to 225 as I can keep it until the internal meat temp is ~190.  I it averages about 1h45m per pound of butt that way (so I'm guessing @tcdawg likes big butts).  Then once its done I wrap it in foil, then a towel and put it in a cooler for a couple hours.  Got that process of a BGE forum and it's never failed me.  The cool thing is though there's lots of ways to do it.  You just have to find the one that you like best.

I usually cook my butts for about 20hrs. Usually 9lbs or so.

Trim overly thick or hard fat
Dry rub night before
225 temp indirect
Be patient through the stall (hardest damn part) and don't look. (If you're looking you aren't cooking)
I shoot for 197ish for internal temp
Foil wrap in cooler with towels to fill dead space. 30 min+

Make sure someone watched you pull the bone with two fingers for bragging rights :)

Also, another pro tip that I developed. I had to drive 4 hrs with a cooked butt. I threw the towels in the dryer first, placed in grizzly, still hot when I got there.

Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 02, 2015, 08:38:36 AM
Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?
Sorry dude.  I assumed your name was Kevin based on Doug's post!  LOL!  I will just have to go with that from now on as that's how I'll remember you.


Be patient through the stall (hardest damn part) and don't look. (If you're looking you aren't cooking)

Jay - what is the stall?
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 02, 2015, 08:48:17 AM
Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?
Sorry dude.  I assumed your name was Kevin based on Doug's post!  LOL!  I will just have to go with that from now on as that's how I'll remember you.


Be patient through the stall (hardest damn part) and don't look. (If you're looking you aren't cooking)

Jay - what is the stall?

The internal temp steadily rises, then it just stops rising for hours.  The meat is sweating, steam leaves the meat.

Article to follow. My favorite bbq site

http://amazingribs.com/tips_and_technique/the_stall.html (http://amazingribs.com/tips_and_technique/the_stall.html)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 02, 2015, 10:48:40 AM
So just over a month ago (10/25) I got a new to me Kamado Joe Classic. So far I have done a couple of butts, a several pork loins, and a turkey.  One thing for sure, I am learning a ton about this smoking life.

All this time I have seen this thread and never read it. In the past few days I have "binge read" it.

There is a ton of info within this thread, I would like to go back and capture the highlights. Maybe someday... I have been following another forum Kamado Guru which has many subforms that are grill brand specific (BGE, KJ, Vision, etc...)  They also have a thread about cold smoking cheese. You can use a little webber type smokey joe for the smoke generator and use dryer duct to feed it into your lower vent of your egg. but at that, it still gets too hot and needs ice water inside to cool off.

One thing for sure, I'm looking forward to doing a 321 rack of ribs.  Also, @tcdawg, what temp to you smoke your butt's at to run them for 23-24 hours? I'm thinking 195-200 to keep them on there that long.

(http://images.tapatalk-cdn.com/15/12/01/391239b99cd3357cbb3b2dd7385a95fc.jpg)(http://images.tapatalk-cdn.com/15/12/01/a7a5e61dfcf67c992f9bcfb23f19d9d8.jpg)(http://images.tapatalk-cdn.com/15/12/01/a7b5ce5f1d94df79d3c639db4cba20d1.jpg)(http://images.tapatalk-cdn.com/15/12/01/4320bdfe94f18a52ccd7fa4e866808f8.jpg)

Edit: added pics

I smoke my butts and brisket at 225

I don't personally smoke below 200

Jay gave you a good link, go there and learn up.  Good stuff

And he gave you some good advice...If you are looking, you aren't cooking!!!!  Keep the lid closed and trust in the smoke :)
Title: Re: Grillin' and Chillin'
Post by: DOUG on December 02, 2015, 12:11:21 PM
Amazon Prime special

http://www.amazon.com/dp/B00HLPXL80/ref=gbps_img_s-3_4782_32e2061d?smid=AXVL1WPM1NVAK&pf_rd_p=2292984782&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1463B38EW10DC19M6SW2 (http://www.amazon.com/dp/B00HLPXL80/ref=gbps_img_s-3_4782_32e2061d?smid=AXVL1WPM1NVAK&pf_rd_p=2292984782&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1463B38EW10DC19M6SW2)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 02, 2015, 01:49:20 PM
Amazon Prime special

http://www.amazon.com/dp/B00HLPXL80/ref=gbps_img_s-3_4782_32e2061d?smid=AXVL1WPM1NVAK&pf_rd_p=2292984782&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1463B38EW10DC19M6SW2 (http://www.amazon.com/dp/B00HLPXL80/ref=gbps_img_s-3_4782_32e2061d?smid=AXVL1WPM1NVAK&pf_rd_p=2292984782&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1463B38EW10DC19M6SW2)
I have those!
Title: Re: Grillin' and Chillin'
Post by: BigMike on December 02, 2015, 02:04:24 PM
I use a gas Charbroil grill that needs to be replaced next year.  I grill that basics and that's it.  I still don't know how to cook something to a particular temperature but I guess good.  I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time.  I am never able to press down on the meat to figure out if it is rare, mr, m, etc.

My wife hates smoked meat and even meat grilled on a Green Egg.  I'd like to get better at grilling and get an Egg type grill.  I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.

Where do I start Yoda?
Title: Re: Grillin' and Chillin'
Post by: gint2 on December 02, 2015, 02:26:07 PM
When you did your turkey did you brine it first? Brining is the key to juicyness. Your finish temps weren't too much in my opinion.

No brine. I was "experimenting" with a wine based injection marinade recipe that I got form someone. He said he never brined a bird and never needs to... I will try again but with a brine. The only temp issue I had was I ran the temp on the bird uncovered to 140 instead of 120. I should have covered it at 120. The final temp of 170 was correct so maybe that is where I failed on that one.

Nice! Welcome komando Kevin

Kevin?? Is that my grilling code name?
Sorry dude.  I assumed your name was Kevin based on Doug's post!  LOL!  I will just have to go with that from now on as that's how I'll remember you. 

Hey, just being remembered is pretty cool in my book.

@tcdawg
I try to never lift the lid. I use a remote internal thermometer just so I don't open it. The butts I have done have been pretty good and fairly easy.
smoke at 230
put on grill for 3 hrs and forget.
after 3 hrs put in a pan with apple juice, cover with foil and cook until internal of 205.
That's usually another 3-4 hours.
Then uncover, brush with sauce if wanted and snuff the fire. let it sit for 1 hour.
Pull from grill and pull it before it gets too cold.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 02, 2015, 02:28:55 PM
I use a gas Charbroil grill that needs to be replaced next year.  I grill that basics and that's it.  I still don't know how to cook something to a particular temperature but I guess good.  I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time.  I am never able to press down on the meat to figure out if it is rare, mr, m, etc.

My wife hates smoked meat and even meat grilled on a Green Egg.  I'd like to get better at grilling and get an Egg type grill.  I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.

Where do I start Yoda?

Meet me at Jay's, bring beer....you will learn much
Title: Re: Grillin' and Chillin'
Post by: DOUG on December 02, 2015, 02:44:15 PM
Autocorrect Kevin!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 02, 2015, 02:57:48 PM

I use a gas Charbroil grill that needs to be replaced next year.  I grill that basics and that's it.  I still don't know how to cook something to a particular temperature but I guess good.  I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time.  I am never able to press down on the meat to figure out if it is rare, mr, m, etc.

My wife hates smoked meat and even meat grilled on a Green Egg.  I'd like to get better at grilling and get an Egg type grill.  I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.

Where do I start Yoda?

Meet me at Jay's, bring beer....you will learn much

Let's do it.

Also, make this. (http://images.tapatalk-cdn.com/15/12/02/7809e3bd546a4d8b7008f669211158f6.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 02, 2015, 03:15:50 PM
I use a gas Charbroil grill that needs to be replaced next year.  I grill that basics and that's it.  I still don't know how to cook something to a particular temperature but I guess good.  I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time.  I am never able to press down on the meat to figure out if it is rare, mr, m, etc.

My wife hates smoked meat and even meat grilled on a Green Egg.  I'd like to get better at grilling and get an Egg type grill.  I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.

Where do I start Yoda?

I saw a Pit Boss Kamado 22", with what appears to be a bunch of accessories (stand, wings, etc) for $649.99 the other day.

- Torg

Title: Re: Grillin' and Chillin'
Post by: BigMike on December 02, 2015, 03:19:26 PM
I use a gas Charbroil grill that needs to be replaced next year.  I grill that basics and that's it.  I still don't know how to cook something to a particular temperature but I guess good.  I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time.  I am never able to press down on the meat to figure out if it is rare, mr, m, etc.

My wife hates smoked meat and even meat grilled on a Green Egg.  I'd like to get better at grilling and get an Egg type grill.  I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.

Where do I start Yoda?

I saw a Pit Boss Kamado 22", with what appears to be a bunch of accessories (stand, wings, etc) for $649.99 the other day.

- Torg



http://www.cabelas.com/product/Pit-Boss-Kamado-Ceramic-Charcoal-Grill/2192385.uts (http://www.cabelas.com/product/Pit-Boss-Kamado-Ceramic-Charcoal-Grill/2192385.uts)

How do they compare to the others?
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 02, 2015, 03:19:40 PM
Also, you can cook on these ceramic grills without the smoke taste.  There are a few factors that affect that.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 02, 2015, 03:21:47 PM
I use a gas Charbroil grill that needs to be replaced next year.  I grill that basics and that's it.  I still don't know how to cook something to a particular temperature but I guess good.  I have a basic formula in my head of Temp, Time, Thickness and get close 90% of the time.  I am never able to press down on the meat to figure out if it is rare, mr, m, etc.

My wife hates smoked meat and even meat grilled on a Green Egg.  I'd like to get better at grilling and get an Egg type grill.  I'd have to figure out how to grill without the smokey taste, but I also want to learn how to smoke meat as well (she doesn't have to eat it) for parties and such.

Where do I start Yoda?

I saw a Pit Boss Kamado 22", with what appears to be a bunch of accessories (stand, wings, etc) for $649.99 the other day.

- Torg



http://www.cabelas.com/product/Pit-Boss-Kamado-Ceramic-Charcoal-Grill/2192385.uts (http://www.cabelas.com/product/Pit-Boss-Kamado-Ceramic-Charcoal-Grill/2192385.uts)

How do they compare to the others?


now they are just as good as any of them

Years ago they were not as good, the ceramic was very thin, they were also much less expensive.  But all the new ones I have seen look real good and my friends that have them love them and they are not as cheaply priced as they used to be either.
Title: Re: Grillin' and Chillin'
Post by: BigMike on December 02, 2015, 03:37:02 PM
Okay, I'll load the Jeep up with beer.  Say when
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 02, 2015, 03:51:05 PM
Okay, I'll load the Jeep up with beer.  Say when
Did someone say beer?
Title: Re: Grillin' and Chillin'
Post by: jc79 on December 02, 2015, 03:57:35 PM
AJ (Kevin?)... Run, don't walk, from the guy that said he never needs to brine a bird. We even brine boneless chicken breasts for 20 minutes. Makes a difference. On a whole bird it's a no brainer.


Sent from my iPhone using Tapatalk
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 02, 2015, 04:01:23 PM

Okay, I'll load the Jeep up with beer.  Say when

Ribs appetizer, steaks entree,  bacon wrapped jalapeño poppers to be healthy with veggies.
Title: Re: Grillin' and Chillin'
Post by: jc79 on December 02, 2015, 06:32:46 PM
Did someone say Kevin?
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 02, 2015, 07:05:35 PM

AJ (Kevin?)... Run, don't walk, from the guy that said he never needs to brine a bird. We even brine boneless chicken breasts for 20 minutes. Makes a difference. On a whole bird it's a no brainer.


Sent from my iPhone using Tapatalk

Agree

Brines make a big difference in chicken and turkey
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 02, 2015, 07:06:40 PM

Did someone say Kevin?

Kevin Bacon


He's always just 6 degrees away
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 02, 2015, 07:10:08 PM
Did someone say AJ?
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on December 02, 2015, 10:40:00 PM

bacon wrapped jalapeño poppers to be healthy with veggies.


you jackin my poppers ace?
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 02, 2015, 10:40:45 PM


bacon wrapped jalapeño poppers to be healthy with veggies.


you jackin my poppers ace?

Come cook them
Title: Re: Grillin' and Chillin'
Post by: gint2 on December 02, 2015, 10:41:12 PM
Did someone say AJ?
No he said Kevin.

ok, so when is the smoking 101 class and who's place is it being held at? Do I need to load up my Kamado?

Hey... I have an idea. Lets do it at my house this weekend... you can also help me move all my furniture back into the house!
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on December 02, 2015, 10:43:45 PM




bacon wrapped jalapeño poppers to be healthy with veggies.


you jackin my poppers ace?

Come cook them


id have to load that half broke coleman pos gas grill junker to do em.. n im tired.. and half lit.. sorry
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 02, 2015, 11:13:09 PM





bacon wrapped jalapeño poppers to be healthy with veggies.


you jackin my poppers ace?

Come cook them


id have to load that half broke coleman pos gas grill junker to do em.. n im tired.. and half lit.. sorry

Not doing them tonight man!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 06, 2015, 06:21:35 PM
This thread needs to move over.

I tried something different, and damn it was good.   Pork tenderloin stuffed with boudin and cream cheese, wrapped in bacon. (http://images.tapatalk-cdn.com/15/12/06/c6f949632ac87bc643a62035f90150d0.jpg)(http://images.tapatalk-cdn.com/15/12/06/f189cf5f242e80445c2debfc6d2747f9.jpg)(http://images.tapatalk-cdn.com/15/12/06/1325fadab2cd53b81b9ee11cf5b2e6d3.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on December 06, 2015, 07:06:01 PM
Looks awesome Jay
Title: Re: Grillin' and Chillin'
Post by: gint2 on December 06, 2015, 09:08:38 PM
That's look great Jay!


Sent from my iPhone 6 using Tapatalk
Title: Grillin' and Chillin'
Post by: tcdawg on December 07, 2015, 09:48:05 AM
Waiting to start start a walking food tour at Chelsea Market, NYC.

Food heaven!!!!

(http://images.tapatalk-cdn.com/15/12/07/ea483cb3dbca20c82883c65813a5cfe8.jpg)

(http://images.tapatalk-cdn.com/15/12/07/ee6f6e1eff9296d91ca5defafd852e8d.jpg)
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on December 07, 2015, 10:50:51 AM
Waiting to start start a walking good tour at Chelsea Market, NYC.

Food heaven!!!!

(http://images.tapatalk-cdn.com/15/12/07/ea483cb3dbca20c82883c65813a5cfe8.jpg)

(http://images.tapatalk-cdn.com/15/12/07/ee6f6e1eff9296d91ca5defafd852e8d.jpg)

i cant even say most of that..
Title: Re: Grillin' and Chillin'
Post by: gint2 on December 07, 2015, 06:34:46 PM
Well yesterday I did a butt so I would have quick meals throughout the week.  10.5 hours. This thing is great. 

(http://images.tapatalk-cdn.com/15/12/07/c51016cf16c2f6b592be6b5e4f51230a.jpg)(http://images.tapatalk-cdn.com/15/12/07/62d7e5901cfe0410e716d9f604ccae5c.jpg)(http://images.tapatalk-cdn.com/15/12/07/d1431fb988943b4b0050bda691af54e4.jpg)(http://images.tapatalk-cdn.com/15/12/07/c1ce50ccc2cf0ddfea02f69db2b34a64.jpg)(http://images.tapatalk-cdn.com/15/12/07/91200fcd7dfcfe242741c279495e1336.jpg)(http://images.tapatalk-cdn.com/15/12/07/9c2e6e94cc70dc941a48dca97201e232.jpg)


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Title: Re: Grillin' and Chillin'
Post by: gint2 on December 08, 2015, 10:07:49 PM
Anyone ever use this? I was told it's really good in a brisket. 
(http://images.tapatalk-cdn.com/15/12/08/a0b2292b391758546a3e4ff131f4be6d.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 08, 2015, 10:10:46 PM

Anyone ever use this? I was told it's really good in a brisket. 
(http://images.tapatalk-cdn.com/15/12/08/a0b2292b391758546a3e4ff131f4be6d.jpg)


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I have, but not in a brisket. Only in fried turkeys.
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on December 17, 2015, 08:41:24 AM
this happened last night.. The beer is Lagunitas Maximus dbl IPA, steaks are Lamb.. mmm mmmmm

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20151216_194816260.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20151216_194816260.jpg.html)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 17, 2015, 09:07:12 AM
this happened last night.. The beer is Lagunitas Maximus dbl IPA, steaks are Lamb.. mmm mmmmm

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20151216_194816260.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20151216_194816260.jpg.html)

Damn that looks good.  I like lamb and almost never make it, I should change that.

Had a few of the Maximus on Sunday, super good IPA.  Lagunitas never lets me down.
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on December 17, 2015, 09:13:58 AM
this happened last night.. The beer is Lagunitas Maximus dbl IPA, steaks are Lamb.. mmm mmmmm

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20151216_194816260.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20151216_194816260.jpg.html)

Damn that looks good.  I like lamb and almost never make it, I should change that.

Had a few of the Maximus on Sunday, super good IPA.  Lagunitas never lets me down.

Beth got me on the lamb.. giggity.. The Lagunitas is right, for the money i dont think it can be beat
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 17, 2015, 09:41:24 AM

this happened last night.. The beer is Lagunitas Maximus dbl IPA, steaks are Lamb.. mmm mmmmm

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20151216_194816260.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20151216_194816260.jpg.html)

Looks like a damn good meal.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 27, 2015, 09:58:21 AM
Amazon Sunday delivery is awesome.

New "pit" gloves showed up today.

(http://images.tapatalk-cdn.com/15/11/22/69ab9ae73b345ea3f2d6ff412e18cc85.jpg)

(http://images.tapatalk-cdn.com/15/11/22/aa7cae216584ea4f47d2444ce4b202bb.jpg)

Never had these type before but have wanted them forever.
Tony, are those the textured gloves?

EDIT: @tcdawg shouldn't this thread be in the grillin and chillin section?

- Torg
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 27, 2015, 10:18:24 AM
For your background viewing pleasure - Salt Licks Christmas Y'all log

http://youtu.be/X2geFLebfPk (http://youtu.be/X2geFLebfPk)
that looks like how Justin would do it @jeeptrk

- Torg

Title: Re: Grillin' and Chillin'
Post by: BigMike on December 27, 2015, 01:02:36 PM
I stopped by Roswell Hardware yesterday to get some tie-wraps.  Like most Saturdays, they had 2 or 3 BGE's going and someone grilling.  One of the items was wings.  Had 2 different rubs and some hot sauce.  Might be the best wings I've ever had!  I almost bought a BGE on the spot!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 27, 2015, 07:08:29 PM

Amazon Sunday delivery is awesome.

New "pit" gloves showed up today.

(http://images.tapatalk-cdn.com/15/11/22/69ab9ae73b345ea3f2d6ff412e18cc85.jpg)

(http://images.tapatalk-cdn.com/15/11/22/aa7cae216584ea4f47d2444ce4b202bb.jpg)

Never had these type before but have wanted them forever.
Tony, are those the textured gloves?

EDIT: @tcdawg shouldn't this thread be in the grillin and chillin section?

- Torg

They are lightly textured.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 27, 2015, 07:54:27 PM
I got some grill mats for Christmas and decided to try them out on another pork tenderloin. Same one as last time with boudin and cream cheese.

First thoughts, super non stick. Made it really easy to flip. Also didn't lose any cream cheese. It'll be awesome for bacon or fish and several others I'm sure. It's safe up to 500 degrees. (http://images.tapatalk-cdn.com/15/12/27/a5b25c264db520d80e56ea2402b066bd.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 27, 2015, 08:11:11 PM

I got some grill mats for Christmas and decided to try them out on another pork tenderloin. Same one as last time with boudin and cream cheese.

First thoughts, super non stick. Made it really easy to flip. Also didn't lose any cream cheese. It'll be awesome for bacon or fish and several others I'm sure. It's safe up to 500 degrees. (http://images.tapatalk-cdn.com/15/12/27/a5b25c264db520d80e56ea2402b066bd.jpg)

And it crisps everything up real good?
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 27, 2015, 08:14:14 PM


I got some grill mats for Christmas and decided to try them out on another pork tenderloin. Same one as last time with boudin and cream cheese.

First thoughts, super non stick. Made it really easy to flip. Also didn't lose any cream cheese. It'll be awesome for bacon or fish and several others I'm sure. It's safe up to 500 degrees. (http://images.tapatalk-cdn.com/15/12/27/a5b25c264db520d80e56ea2402b066bd.jpg)

And it crisps everything up real good?

It actually crisped the bacon better than directly in the grill. Very evenly. And I kept the temp around 275-300
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 27, 2015, 08:36:05 PM

I got some grill mats for Christmas and decided to try them out on another pork tenderloin. Same one as last time with boudin and cream cheese.

First thoughts, super non stick. Made it really easy to flip. Also didn't lose any cream cheese. It'll be awesome for bacon or fish and several others I'm sure. It's safe up to 500 degrees. (http://images.tapatalk-cdn.com/15/12/27/a5b25c264db520d80e56ea2402b066bd.jpg)
never seen one of those before.   Is there a limit to the number of times you can use?  Or as long as you don't melt them, you're good?


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 27, 2015, 08:37:42 PM

never seen one of those before.   Is there a limit to the number of times you can use?  Or as long as you don't melt them, you're good?


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I am not sure, but they aren't very expensive.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 27, 2015, 08:42:48 PM


never seen one of those before.   Is there a limit to the number of times you can use?  Or as long as you don't melt them, you're good?


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I am not sure, but they aren't very expensive.
cool.  Gonna have to get some.  Been meaning to try some bacon on the egg.


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Title: Grillin' and Chillin'
Post by: tcdawg on December 27, 2015, 09:50:07 PM


never seen one of those before.   Is there a limit to the number of times you can use?  Or as long as you don't melt them, you're good?


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I am not sure, but they aren't very expensive.
cool.  Gonna have to get some.  Been meaning to try some bacon on the egg.


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I cook bacon on the Egg all the time. Do it indirect, for about 45 minutes. Smoked bacon is awesome.

And no grease splatter to clean up
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 27, 2015, 09:52:13 PM



never seen one of those before.   Is there a limit to the number of times you can use?  Or as long as you don't melt them, you're good?


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I am not sure, but they aren't very expensive.
cool.  Gonna have to get some.  Been meaning to try some bacon on the egg.


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I cook bacon on the Egg all the time. Do it indirect, for about 45 minutes. Smoked bacon is awesome.

And no grease splatter to clean up
awesome.  Need to try it.  Just never that motivated in the morning.


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Title: Re: Grillin' and Chillin'
Post by: gint2 on December 31, 2015, 12:35:01 AM
Well I've been offline for a bit but I did 2 butts for Christmas. 16.5 hrs at 225. 

I started at 12:30 am.
(http://images.tapatalk-cdn.com/15/12/30/6cc65570a05f12d26888ec9b698d9d21.jpg)

2:00. I was getting concerned, dinner wasn't far off and temp was 170
(http://images.tapatalk-cdn.com/15/12/30/bfa2040810172b0ce1afbeddc60b1551.jpg)

2:20 I buckled and wrapped them
(http://images.tapatalk-cdn.com/15/12/30/1dbae5157097d0a304509bc0554ba878.jpg)

4:30, Done!
(http://images.tapatalk-cdn.com/15/12/30/7cc72a9e8024b35f88837ef75ae4e2f0.jpg)

I let them sit for about an hour and they pulled so easily with my new Bear Claws.
(http://images.tapatalk-cdn.com/15/12/30/b1ff465722997ebce06cd31dc7e0b9d5.jpg)

 I also got some pit gloves and an iGrill 2. 

Oh I'm loving this new "hobby", lol. 





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Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 31, 2015, 05:37:04 AM
I've read many posts where people stopped gambling on the meat being done in time by doing the smoking the day before, wrapping it in aluminum foil, and putting the meat in a faux Cambro.  Then when it is time for the meal, the meat is still warm and the cook has zero worries about it being done.  This will soften the bark, so that is one trade-off.

- Torg

Title: Re: Grillin' and Chillin'
Post by: DOUG on December 31, 2015, 07:16:22 AM
Looks awesome!

Clarke, it's never as good the next day as it is fresh but is still good.

Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves.  No char.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 31, 2015, 07:49:26 AM
Looks awesome!

Clarke, it's never as good the next day as it is fresh but is still good.

Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves.  No char.
understood, but eating lunch at 5 pm isn't as good as eating it at noon, either.

I like the char...awesome goodness.

- Torg

Title: Re: Grillin' and Chillin'
Post by: gint2 on December 31, 2015, 09:55:15 AM

Looks awesome!

Clarke, it's never as good the next day as it is fresh but is still good.

Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves.  No char.

No, the bark stayed and didn't soften too much.  Once I hit temp, I uncover and snuff the fire and let them rest open. It dries the bark out again. 

The TX Crunch (foil wrapping) is very commonly used in competition cooking because it speeds up the cooking, retains moisture and holds flavor.  Your meat will only collect smoke for the first 2-3 hours.  After that, it's just cooking. 


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Title: Re: Grillin' and Chillin'
Post by: DOUG on December 31, 2015, 09:59:15 AM
Looks awesome!

Clarke, it's never as good the next day as it is fresh but is still good.

Did you lose any to the char? I cook butts 4 hours in the smoke and 4 hours wrapped, rest an hour or more in a cooler, can't pick then up, they almost shred themselves.  No char.
understood, but eating lunch at 5 pm isn't as good as eating it at noon, either.

I like the char...awesome goodness.

- Torg
Clark I mean the thick hard as a rock dried over cooked char. We through nothing away, it's all good. I love the edible seasoned smoked edges.  Place in Dawsonville calls it a Brownie.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 31, 2015, 10:11:38 PM
Trying something new.

Guinness Braised Boston Butt. On the Egg at 230 degrees for an overnight smoke.

 (http://images.tapatalk-cdn.com/15/12/31/8ae67f1b826008253608b319b07194ed.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 31, 2015, 10:25:03 PM
Hmm...let us know

- Torg

Title: Re: Grillin' and Chillin'
Post by: gint2 on December 31, 2015, 11:49:56 PM
That sounds tasty. 


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Title: Grillin' and Chillin'
Post by: tcdawg on January 01, 2016, 06:53:36 PM
Trying something new.

Guinness Braised Boston Butt. On the Egg at 230 degrees for an overnight smoke.

 (http://images.tapatalk-cdn.com/15/12/31/8ae67f1b826008253608b319b07194ed.jpg)

The Guinness Braised Boston Butt was a solid cook. Came out real good. Took forever though, 20 hours. After 18 hours the internal temp was still at 188, so I took it out of the pan, wrapped it and put it back on the smoker for an hour to get the temp up to 203. I wrapped it and let it sit in the smoker for another hour, got to 205. Not sure if the "braising" which means siting a liquid, was slowing it down or not.

There was a distinct Guinness smell but not much of a Guinness flavor just very light and a good smokey tender pork flavor. It was very tender when pulled but no more or less from the way I regularly do it...maybe a touch more juicy.

This was an experiment that I give a B+. I was hoping for something knock down amazing with the braising and it wasn't there.

(http://images.tapatalk-cdn.com/16/01/01/839c8b81aecbeecd65ac6a3edf83289a.jpg)

(http://images.tapatalk-cdn.com/16/01/01/bb16bcd1005abcc9281302330c357d77.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on January 01, 2016, 07:01:43 PM
Looks good
Title: Re: Grillin' and Chillin'
Post by: clark123456 on January 01, 2016, 07:17:31 PM
Oh, I'm so freaking hungry...looks awesome

- Torg

Title: Re: Grillin' and Chillin'
Post by: gint2 on January 02, 2016, 12:00:56 AM
B*, but would you do it this way again?


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on January 02, 2016, 12:36:58 PM

B*, but would you do it this way again?


Sent from my iPhone 6 using Tapatalk

Heck yea
Title: Re: Grillin' and Chillin'
Post by: DOUG on January 16, 2016, 03:50:38 PM
Gorgeous day at the lake

Lake food

(http://uploads.tapatalk-cdn.com/20160116/3ef4d6a154f5880c6c2e80a75c0b1e8b.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on January 16, 2016, 09:39:27 PM
Tried out a tri tip tonight along with some filets. Pretty solid(http://uploads.tapatalk-cdn.com/20160117/a59a07642ce7aaa4fb7f15f069d909dc.jpg)
Title: Re: Grillin' and Chillin'
Post by: Trailabite on January 17, 2016, 12:48:42 AM
Tri tip is some good stuff

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Title: Re: Grillin' and Chillin'
Post by: DOUG on January 21, 2016, 10:22:20 AM
Resourceful

(http://uploads.tapatalk-cdn.com/20160121/ee92dd9480ae61812f7f612993bf0893.jpg)
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on January 21, 2016, 10:43:19 AM
Resourceful

(http://uploads.tapatalk-cdn.com/20160121/ee92dd9480ae61812f7f612993bf0893.jpg)

im not sure i could convince the wife to eat or drink off/out of that lol
Title: Re: Grillin' and Chillin'
Post by: jd30005 on January 21, 2016, 12:30:23 PM

Resourceful

(http://uploads.tapatalk-cdn.com/20160121/ee92dd9480ae61812f7f612993bf0893.jpg)

im not sure i could convince the wife to eat or drink off/out of that lol
Hell, I can't convince myself to eat or drink off/out of that thing.  #germaphobe
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on January 21, 2016, 01:46:17 PM
Yeah, but it would be like second nature to put the coals out.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on January 21, 2016, 05:07:24 PM
That's what I call grillin n chillin!


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Title: Re: Grillin' and Chillin'
Post by: ranier1315 on January 23, 2016, 01:35:56 PM
Thought you guys would like this video. It's posted on the FB page but I thought I would bring it here. The folks up in Harland KY still do things the old fashioned way. Makes me want a simpler life......

https://www.facebook.com/110855885595230/videos/1184445461569595/ (https://www.facebook.com/110855885595230/videos/1184445461569595/)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on January 23, 2016, 04:17:15 PM

Thought you guys would like this video. It's posted on the FB page but I thought I would bring it here. The folks up in Harland KY still do things the old fashioned way. Makes me want a simpler life......

https://www.facebook.com/110855885595230/videos/1184445461569595/ (https://www.facebook.com/110855885595230/videos/1184445461569595/)

Really enjoyed that video.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on January 23, 2016, 06:17:26 PM
About to pull some pork.  Fire in the egg went out twice last night.  Damn it was cold!

(http://uploads.tapatalk-cdn.com/20160123/4565cf1acb90834528a2784084d966bf.jpg)(http://uploads.tapatalk-cdn.com/20160123/f124c7e76b80acebaf4bc5563e4b5146.jpg)


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on January 23, 2016, 07:30:32 PM
^^^^ nice!
Title: Re: Grillin' and Chillin'
Post by: clark123456 on January 23, 2016, 10:01:49 PM
I smoked a couple of chickens this morning (no pictures..it was chicken) and now I have two Boston butts underway...I'll check on them in the morning.

The chicken was very juicy, but not very smoke filled.  I think I'll do the next one without skin to see if I can get more smoke in the meat.

- Torg

Title: Grillin' and Chillin'
Post by: tcdawg on February 06, 2016, 05:42:38 PM
14 pound brisket on the egg for a Super Bowl party. Long smoke for this big boy!!! Looking at 24 hours

(http://uploads.tapatalk-cdn.com/20160206/60fa1386f7156695af741ed3f502fab8.jpg)

6 hours in

(http://uploads.tapatalk-cdn.com/20160206/10fd1c43e6d289487015c4c48af3244a.jpg)

10 hours

(http://uploads.tapatalk-cdn.com/20160207/e7dd47433b09ac1cd1d00c27bb9b4d5d.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on February 06, 2016, 07:48:29 PM
That brisket looks hacked up...mine are usually pretty unscathed.  Did you do something special with that one? Is it just my old, bad eyes?

- Torg

Title: Re: Grillin' and Chillin'
Post by: clark123456 on February 06, 2016, 07:48:44 PM
Oh, and I'll see you at 4 pm

- Torg

Title: Re: Grillin' and Chillin'
Post by: Raisinhead on February 06, 2016, 07:56:29 PM
Looks solid Tony!

I'm trying fish on the egg for the first time. Cobia with garlic rub, salt, pepper, lime juice. (http://uploads.tapatalk-cdn.com/20160207/27291c26d771cfbf5bab732823c0046e.jpg)
Title: Re: Grillin' and Chillin'
Post by: cru9 on February 06, 2016, 08:16:14 PM
Brisket looks awesome Tony

Sorry Jay I don't like fish but am curious what you say after you eat it for the first time on the egg
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on February 06, 2016, 08:40:15 PM
Looks solid Tony!

I'm trying fish on the egg for the first time. Cobia with garlic rub, salt, pepper, lime juice. (http://uploads.tapatalk-cdn.com/20160207/27291c26d771cfbf5bab732823c0046e.jpg)
Fish is good on the egg. For salmon I would do indirect for about a mid to mid well. Salmon and tuna are better if not we'll do e through out
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on February 06, 2016, 09:52:07 PM
It turned out pretty damn good tonight. Wife is tough to please with fish and loved it.

(http://uploads.tapatalk-cdn.com/20160207/e654b33a6a6713e99875bfd44f283c5e.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 06, 2016, 10:24:23 PM

It turned out pretty damn good tonight. Wife is tough to please with fish and loved it.

(http://uploads.tapatalk-cdn.com/20160207/e654b33a6a6713e99875bfd44f283c5e.jpg)

Looks like it came out awesome. Perfect color
Title: Grillin' and Chillin'
Post by: tcdawg on February 07, 2016, 08:19:30 AM
20 hours and counting

(http://uploads.tapatalk-cdn.com/20160207/712dbf4d43014ada30f11a7d9093c9b3.jpg)

And 21 hours took it to 195. Wrapped in foil, towels and sitting in a cooler resting for game time!

(http://uploads.tapatalk-cdn.com/20160207/62ebd7bc0e8f9d717615611b751142ba.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on February 07, 2016, 09:45:56 AM
Tony, whole packer, or a flat?

- Torg

Title: Re: Grillin' and Chillin'
Post by: BeerIAm on February 07, 2016, 10:10:07 AM
Nice!
Title: Re: Grillin' and Chillin'
Post by: jd30005 on February 07, 2016, 10:14:56 AM
20 hours and counting

(http://uploads.tapatalk-cdn.com/20160207/712dbf4d43014ada30f11a7d9093c9b3.jpg)

And 21 hours took it to 195. Wrapped in foil, towels and sitting in a cooler resting for game time!

(http://uploads.tapatalk-cdn.com/20160207/62ebd7bc0e8f9d717615611b751142ba.jpg)
Mmmmm... what time should I be there? 
Title: Re: Grillin' and Chillin'
Post by: jc79 on February 07, 2016, 11:31:17 AM
Can't wait to see the inside of that thing.  Awesome bark on the outside for sure!


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on February 07, 2016, 12:20:31 PM
What else is everyone cooking today?  I've got baby backs that just went on a few minutes ago. Also doing some meatballs wrapped in bacon(http://uploads.tapatalk-cdn.com/20160207/d23cab3a0668f860510db4185e997752.jpg)
Title: Grillin' and Chillin'
Post by: jc79 on February 07, 2016, 12:23:29 PM
Planning some steaks for later tonight after the kids go to bed.

Meatballs going on the Egg?


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Title: Re: Grillin' and Chillin'
Post by: cru9 on February 07, 2016, 12:36:54 PM
Getting a sack of Krystal's for the game
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on February 07, 2016, 01:00:43 PM

Planning some steaks for later tonight after the kids go to bed.

Meatballs going on the Egg?


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Won't have room with the ribs, so we are doing oven.

Second egg will be in action within the next few months once patio project is under way.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 07, 2016, 01:19:02 PM

Tony, whole packer, or a flat?

- Torg

Whole packer
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on February 07, 2016, 02:16:49 PM
Boston butt been on since 4:45 am or so. Suppose to be somewhere by 5pm. Hope it plays nice and is done.
Title: Re: Grillin' and Chillin'
Post by: gint2 on February 07, 2016, 02:20:00 PM
@tcdawg that brisket looks awesome! I just picked one up from Costco I need to practice with.

Did you inject it or rub only?

Temp for cook, typical low & slow, 225?
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 07, 2016, 03:41:22 PM

@tcdawg that brisket looks awesome! I just picked one up from Costco I need to practice with.

Did you inject it or rub only?

Temp for cook, typical low & slow, 225?

Rub only

I really have not played around w injections.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on February 07, 2016, 03:53:57 PM

@tcdawg that brisket looks awesome! I just picked one up from Costco I need to practice with.

Did you inject it or rub only?

Temp for cook, typical low & slow, 225?

Rub only

I really have not played around w injections.

I'd like for us to do a side by side comparison of brisket at some event so I can understand if mine is crap compared to yours.  I see no reason to inject mine, or do more rub than salt and pepper, but it could be that I just don't know any better.  I go to 203* internal temp.

I'll be in Austin later this month and I'm going to track down a Franklin's bbq joint to try their brisket.

- Torg

Title: Re: Grillin' and Chillin'
Post by: DOUG on February 07, 2016, 04:41:07 PM
Smoked wings and ribs today
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on February 07, 2016, 06:43:06 PM
Ribs done. I did 321 and used that article that @doug posted a while back. During the 2 wrapped hours I coated them (3/4 slabs) with butter and brown sugar.

On the meatballs, I wrapped in bacon and coated with a brown sugar/chili powder then baked them. Damn good!!(http://uploads.tapatalk-cdn.com/20160207/8d9f010881dc91733ee355f63484f5cb.jpg)(http://uploads.tapatalk-cdn.com/20160207/d4a9a4b949217f698c85c7468c05f262.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on February 07, 2016, 06:44:00 PM
(http://uploads.tapatalk-cdn.com/20160207/3081f7af15e622e9e1922e432466441f.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on February 07, 2016, 07:31:15 PM
Nice Jay!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 07, 2016, 07:33:56 PM

Smoked wings and ribs today

Y no pics.

We so sad
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 07, 2016, 07:34:49 PM
Brisket was insane

(http://uploads.tapatalk-cdn.com/20160208/a47616bfc9981b80883f31a853000780.jpg)

A few slices

(http://uploads.tapatalk-cdn.com/20160208/5cb503ad96f4e2b678f6007669aaf285.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 07, 2016, 07:35:31 PM

Ribs done. I did 321 and used that article that @doug posted a while back. During the 2 wrapped hours I coated them (3/4 slabs) with butter and brown sugar.

On the meatballs, I wrapped in bacon and coated with a brown sugar/chili powder then baked them. Damn good!!(http://uploads.tapatalk-cdn.com/20160207/8d9f010881dc91733ee355f63484f5cb.jpg)(http://uploads.tapatalk-cdn.com/20160207/d4a9a4b949217f698c85c7468c05f262.jpg)

BBQ God
Title: Grillin' and Chillin'
Post by: jc79 on February 07, 2016, 07:36:45 PM
Wow!  Nicely done guys.

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Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on February 07, 2016, 07:56:18 PM
Boston butt took around 14 hours for 7 pounds.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on February 14, 2016, 10:02:20 PM
A little flank steak today that went perfect in some tacos

(http://uploads.tapatalk-cdn.com/20160215/ca5a004d82e8842b4e1b1eb508cfd0ff.jpg)

Title: Re: Grillin' and Chillin'
Post by: gint2 on February 16, 2016, 06:06:36 AM
Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.

(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)


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Title: Re: Grillin' and Chillin'
Post by: clark123456 on February 16, 2016, 06:58:29 AM
Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.

(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)


Sent from my iPhone 6 using Tapatalk

Nice ring!  What didn't you like about it?

I go to internal temp of 203.

I wouldn't inject. 

What was in your rub?

Did it rest after the cambro?

- Torg

Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 16, 2016, 08:14:55 AM
Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.

(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)


Sent from my iPhone 6 using Tapatalk

The smaller the brisket the harder it will be to make it awesome.  Yours looks real nice though.

Another comment on brisket, the grade of the meat makes a big difference based on my experience.  I did high grade brisket two weekends ago and it came out amazing.  I won't go back to average grade brisket.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on February 16, 2016, 08:26:46 AM
Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.

(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)


Sent from my iPhone 6 using Tapatalk

The smaller the brisket the harder it will be to make it awesome.  Yours looks real nice though.

Another comment on brisket, the grade of the meat makes a big difference based on my experience.  I did high grade brisket two weekends ago and it came out amazing.  I won't go back to average grade brisket.
high grade was Prime OR Choice?

- Torg

Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 16, 2016, 08:28:53 AM
Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.

(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)


Sent from my iPhone 6 using Tapatalk

The smaller the brisket the harder it will be to make it awesome.  Yours looks real nice though.

Another comment on brisket, the grade of the meat makes a big difference based on my experience.  I did high grade brisket two weekends ago and it came out amazing.  I won't go back to average grade brisket.
high grade was Prime OR Choice?

- Torg



Prime
Title: Re: Grillin' and Chillin'
Post by: clark123456 on February 16, 2016, 09:04:40 AM
Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.

(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)


Sent from my iPhone 6 using Tapatalk

The smaller the brisket the harder it will be to make it awesome.  Yours looks real nice though.

Another comment on brisket, the grade of the meat makes a big difference based on my experience.  I did high grade brisket two weekends ago and it came out amazing.  I won't go back to average grade brisket.
high grade was Prime OR Choice?

- Torg



Prime

OOOHHH!!!! 

Where did you get it and how much did you pay per pound?  Was it a packer, flat, or point?
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 16, 2016, 09:33:20 AM



Prime


OOOHHH!!!! 

Where did you get it and how much did you pay per pound?  Was it a packer, flat, or point?

Full packer, if you can fit one of them on your grill it is the best way to go. 

I stopped in to a new place that has only been open for a few months. http://www.mitchsmeats.com/ (http://www.mitchsmeats.com/)

$7.99/pound I think. May have been $8.99/pound.  Worth it IMO

They also had Wagyu grade but I wasn't up for the $14/pound investment
Title: Re: Grillin' and Chillin'
Post by: gint2 on February 16, 2016, 02:26:53 PM

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.

(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)


Sent from my iPhone 6 using Tapatalk

Nice ring!  What didn't you like about it?

I go to internal temp of 203.

I wouldn't inject. 

What was in your rub?

Did it rest after the cambro?

- Torg

The flavor was amazing! The only thing I would have done different is not wrap it. It did not have any bark which I would have liked. This was a Costco USDA Choice, it started out as a 5 pounder my wife used half in a recipe and I smoked the other half, it was trim of all fat.

Are used a homemade butt rub. After the Canbro it went in the fridge.


Sent from my iPhone 6 using Tapatalk
Title: Re: Grillin' and Chillin'
Post by: clark123456 on February 16, 2016, 03:50:20 PM

Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.

(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)


Sent from my iPhone 6 using Tapatalk

Nice ring!  What didn't you like about it?

I go to internal temp of 203.

I wouldn't inject. 

What was in your rub?

Did it rest after the cambro?

- Torg

The flavor was amazing! The only thing I would have done different is not wrap it. It did not have any bark which I would have liked. This was a Costco USDA Choice, it started out as a 5 pounder my wife used half in a recipe and I smoked the other half, it was trim of all fat.

Are used a homemade butt rub. After the Canbro it went in the fridge.


Sent from my iPhone 6 using Tapatalk
Next time, try using salt and pepper for your rub...let the smoke and meat shine!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 16, 2016, 09:17:02 PM


Tried a little brisket (just under 2lb)  the other day.  Not bad, I just need to change up a couple things. 

Smoked at 230
Injected and rubbed
Wrapped at 140
Pulled at 207 (meant to pull at 197)
Cambro with blanket for a couple hours.

(http://uploads.tapatalk-cdn.com/20160216/8d9b267c827133843b172f3cd5751ab1.jpg)


Sent from my iPhone 6 using Tapatalk

Nice ring!  What didn't you like about it?

I go to internal temp of 203.

I wouldn't inject. 

What was in your rub?

Did it rest after the cambro?

- Torg

The flavor was amazing! The only thing I would have done different is not wrap it. It did not have any bark which I would have liked. This was a Costco USDA Choice, it started out as a 5 pounder my wife used half in a recipe and I smoked the other half, it was trim of all fat.

Are used a homemade butt rub. After the Canbro it went in the fridge.


Sent from my iPhone 6 using Tapatalk

Don't trim all the fat AJ. Leave 1/8 inch of the smooth soft fat.

Trim ALL the fat that feels real hard. That stuff will not soften up.
Title: Re: Grillin' and Chillin'
Post by: gint2 on February 16, 2016, 10:09:38 PM
Thanks for the tips. 


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Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on February 24, 2016, 10:58:49 AM
Bacon wrapped chicken with more bacon, onions, & chopped garlic smoked for an hr @ 325f

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_184716669_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_184716669_1.jpg.html)


the spread.. Bell's Hopslam double IPA 10%. killer. a lil taste of whiskey to wash it down

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_185915011_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_185915011_1.jpg.html)

Title: Re: Grillin' and Chillin'
Post by: tcdawg on February 24, 2016, 01:30:03 PM
Bacon wrapped chicken with more bacon, onions, & chopped garlic smoked for an hr @ 325f

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_184716669_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_184716669_1.jpg.html)


the spread.. Bell's Hopslam double IPA 10%. killer. a lil taste of whiskey to wash it down

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_185915011_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_185915011_1.jpg.html)
where the hell did you get the HopSlam????

chicken looks killer


Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on February 24, 2016, 04:49:52 PM
Bacon wrapped chicken with more bacon, onions, & chopped garlic smoked for an hr @ 325f

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_184716669_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_184716669_1.jpg.html)


the spread.. Bell's Hopslam double IPA 10%. killer. a lil taste of whiskey to wash it down

(http://i1096.photobucket.com/albums/g324/shiftmx47/Mobile%20Uploads/IMG_20160221_185915011_1.jpg) (http://s1096.photobucket.com/user/shiftmx47/media/Mobile%20Uploads/IMG_20160221_185915011_1.jpg.html)

where the hell did you get the HopSlam????

chicken looks killer




thanks @tcdawg the chicken is in Myron Mixon's smokin cookbook, and id suggest finding it if yall dont have it, he is a grand champion several years running in pretty much every bbq category ..

and the Hopslam.. I stubled upon it in all of its majesty at the liquor store on the hill in Ellijay on the way to Morris. Had to keep Clark and Wes outta my cooler, was afraid they would see it and itd be gone lol
Title: Re: Grillin' and Chillin'
Post by: jc79 on March 12, 2016, 10:11:15 PM
Threw these on the "Spider" grate of the BGE which is right above the coals for 4 minutes each side. Then finished them on the top grate. Pulled them at 125 degrees.

(http://images.tapatalk-cdn.com/16/03/12/68dce1f42105f16f8a400f0080397437.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on March 12, 2016, 10:29:08 PM

Threw these on the "Spider" grate of the BGE which is right above the coals for 4 minutes each side. Then finished them on the top grate. Pulled them at 125 degrees.

(http://images.tapatalk-cdn.com/16/03/12/68dce1f42105f16f8a400f0080397437.jpg)


Sent from my iPhone using Tapatalk

Looks solid. Have you tried reversing process with reverse sear?  It's tough to beat.
Title: Re: Grillin' and Chillin'
Post by: jc79 on March 12, 2016, 10:30:47 PM
I haven't. What's your temp and timing?


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Title: Grillin' and Chillin'
Post by: Raisinhead on March 12, 2016, 10:34:58 PM
I haven't. What's your temp and timing?


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It's life changing. Here is one I just did last weekend. I'll edit this with the article I use. Kosher salt 2hrs before cook, indirect heat 225 for about 10-20 min until 105-110 internal temp. Direct heat, full blast 600+, flip every minute or so, pepper, brush with goodness (bacon grease, clarified butter, etc) on every flip, crushed black pepper on a turn or two. Pull it at 130 for med rare.


(http://uploads.tapatalk-cdn.com/20160313/434fe49e8ef46c54ced31f830c4f9f77.jpg)


Here is the article

http://fabweb.org/2015/10/28/how-to-grill-better-than-steakhouse-steaks-an-ultimate-guide/
Title: Re: Grillin' and Chillin'
Post by: tcdawg on March 13, 2016, 10:10:56 AM

I haven't. What's your temp and timing?


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It's life changing. Here is one I just did last weekend. I'll edit this with the article I use. Kosher salt 2hrs before cook, indirect heat 225 for about 10-20 min until 105-110 internal temp. Direct heat, full blast 600+, flip every minute or so, pepper, brush with goodness (bacon grease, clarified butter, etc) on every flip, crushed black pepper on a turn or two. Pull it at 130 for med rare.


(http://uploads.tapatalk-cdn.com/20160313/434fe49e8ef46c54ced31f830c4f9f77.jpg)


Here is the article

http://fabweb.org/2015/10/28/how-to-grill-better-than-steakhouse-steaks-an-ultimate-guide/

Here on the east coast that technique is widely known as the JayWay. I'm a big fan. Takes a little more work but man the steaks come out amazing.
Title: Re: Grillin' and Chillin'
Post by: jc79 on March 13, 2016, 10:44:34 AM
Ok I will give this a shot next time.


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Title: Grillin' and Chillin'
Post by: tcdawg on April 16, 2016, 08:28:41 PM
Sugars BBQ in Chattanooga.

(http://uploads.tapatalk-cdn.com/20160417/d704395c762988d3ebc0d47e01684da0.jpg)

I have driven by it 100 times, many of you have too. Never stopped but have always wanted to do so.

Had a meeting in Nashville all day on Friday and Sat morning. Decided to stop and grab take out home this afternoon as I drove by. Suppose to be awesome.

Very disappointed. I am literally depressed right now. 

We got ribs, chicken, Mac and cheese, and okra.

Cindy said the chicken was good. Ok happy there. She was not impressed w the Mac and cheese. I tried it and agreed, very average.

The ribs were just OK. They were very smokey, too smokey really. No real flavor on the rub/bark and they were over cooked. They were "fall off the bone" which means over cooked. I grade them a B-

The okra was not fried. It was whole boiled or grilled okra. I didn't enjoy it at all. I'll bet the menu told me that when I ordered but didn't notice.

Overall.  Not pleased; however, I would go back and try again while eating there. The take out and re-heat could have been part of it.
Title: Re: Grillin' and Chillin'
Post by: gint2 on April 17, 2016, 02:53:32 PM
I stopped there once, at the original location, the one in front of the crack head hotel.  I sat there and pondered it and decided to leave.  When I can't smell it and there is no smoke rolling I have my doubts.  Glad to have your review as I pass it constantly and always wonder still.   

Did you go to the one downtown or right off I24?

One thing I noticed is ever since I started smoking with the KJ places I once likes are not even on the list to go back to.  Colleen & I like my smoking so much more.   


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 17, 2016, 03:43:29 PM
AJ
I stopped at the one right off 24.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 17, 2016, 08:55:40 PM
AJ
I stopped at the one right off 24.

Did you see the goats? lol


I saw no goats
Title: Grillin' and Chillin'
Post by: Raisinhead on April 23, 2016, 07:49:24 PM
(http://uploads.tapatalk-cdn.com/20160423/451686b0320b224eb0a9f9001c6fcc6f.jpg)

Picked up a few things from here last night during my visit to Austin.  Damn, it was good.

4lbs extra moist brisket
1lb spicy chopped
1 link sausage
1 link Jalapeño sausage
Corn

Rudys rub - to take home
Title: Re: Grillin' and Chillin'
Post by: clark123456 on April 23, 2016, 09:29:50 PM
(http://uploads.tapatalk-cdn.com/20160423/451686b0320b224eb0a9f9001c6fcc6f.jpg)(http://uploads.tapatalk-cdn.com/20160423/451686b0320b224eb0a9f9001c6fcc6f.jpg)

Picked up a few things from here last night during my visit to Austin.  Damn, it was good.

4lbs extra moist brisket
1lb spicy chopped
1 link sausage
1 link Jalapeño sausage
Corn

Rudys rub - to take home
The best brisket you've ever had?

Sent from my XT1254 using Tapatalk

Title: Re: Grillin' and Chillin'
Post by: Raisinhead on April 23, 2016, 09:37:46 PM
I didn't want to say the best I've ever had, but it may have been. I want to learn how to make it that well.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on April 24, 2016, 02:24:38 AM
Yep, if it wasn't the hands down best you've you ever had, then either you've had some killer brisket OR you should try another place in Austin.  I can recommend Franklin's, but Salt Lick is on my to do next time I'm there.

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 24, 2016, 09:38:40 PM
Happy anniversary to my wife and I...4/24

Made some insane filets tonight along w asparagus and sweet potato chips.

Steaks were cooked the JayWay, some call it the reverse sear....so damn good

(http://uploads.tapatalk-cdn.com/20160425/7fc265aca6d4a525f6fe7d87359395a9.jpg)
Title: Re: Grillin' and Chillin'
Post by: jgerhard on April 25, 2016, 02:45:38 PM
 //letseat//

Congratulations on the anniversary!
Title: Re: Grillin' and Chillin'
Post by: kent10sne1 on April 25, 2016, 02:46:20 PM
Very nice Tony, great job on the steaks, look perfect.  nice and red in the middle. 
Title: Re: Grillin' and Chillin'
Post by: jc79 on April 25, 2016, 04:55:13 PM
That looks awesome!  I've got to try that method soon.

Oh, and congrats!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on April 25, 2016, 09:31:42 PM
That looks awesome!  I've got to try that method soon.

Oh, and congrats!

It seems a little high maintenance and cumbersome when you read the technique but after a few times doing it you get the hang of it and it's real easy.

Last night was the first time I tried searing w a cast iron skillet. Super cool. I like it much enter the. Searing on the grill grates.
Title: Re: Grillin' and Chillin'
Post by: cru9 on April 26, 2016, 12:38:43 PM
(http://uploads.tapatalk-cdn.com/20160426/75ffba814878d9f3515cf9e28bd95223.jpg)


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Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 07, 2016, 11:59:49 PM
Utter brisket fail today.  More like jerky than brisket.  I wasn't fully involved, just set it, forget it, and do Moab prep...and it shows.  Oh well, cut off the bark, soak it is sauce...and do better next time.

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 08, 2016, 10:09:49 AM
Utter brisket fail today.  More like jerky than brisket.  I wasn't fully involved, just set it, forget it, and do Moab prep...and it shows.  Oh well, cut off the bark, soak it is sauce...and do better next time.

Sent from my XT1254 using Tapatalk

What happened exactly?  Too hot, too long? Poor cut of meat?
Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 08, 2016, 10:12:28 AM
9 pound Butt, nice slow overnight cook.  12 hours so far. Should be done in another 3 or so, 4 max.

(http://uploads.tapatalk-cdn.com/20160508/191668f21fe577953398819653ff8d34.jpg)
Title: Re: Grillin' and Chillin'
Post by: Jeepster1407 on May 08, 2016, 11:04:08 AM
9 pound Butt, nice slow overnight cook.  12 hours so far. Should be done in another 3 or so, 4 max.


Overnight? Wow I don't follow this thread since I've yet to buy a smoker but do these BGE's maintain a steady temperature for long periods at a time?
Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 08, 2016, 11:04:30 AM
Utter brisket fail today.  More like jerky than brisket.  I wasn't fully involved, just set it, forget it, and do Moab prep...and it shows.  Oh well, cut off the bark, soak it is sauce...and do better next time.

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What happened exactly?  Too hot, too long? Poor cut of meat?
I think two things: 1) I had the upper vent opened too much.  I usually run it almost closed, but this time I left it about halfway open, so too much moisture escaped.

2)  too hot for too long, relatively speaking.  I usually let it cook for the first twelve hours at 205, then I bump it for higher temp at the end.  Well I ran it the most of the time at 225, so it rose quickly and I left it on too long.  I did drop it back down to let it HOLD, which I think compounded the problem with number 1.

I won't make those mistakes again.

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Title: Re: Grillin' and Chillin'
Post by: DOUG on May 08, 2016, 11:14:53 AM
9 pound Butt, nice slow overnight cook.  12 hours so far. Should be done in another 3 or so, 4 max.


Overnight? Wow I don't follow this thread since I've yet to buy a smoker but do these BGE's maintain a steady temperature for long periods at a time?
Yes, but better when you have the temp control accessory
Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 08, 2016, 01:24:24 PM
9 pound Butt, nice slow overnight cook.  12 hours so far. Should be done in another 3 or so, 4 max.


Overnight? Wow I don't follow this thread since I've yet to buy a smoker but do these BGE's maintain a steady temperature for long periods at a time?

They can.

I use a temperature control unit to ensure a steady cook temp
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 08, 2016, 01:29:01 PM
Per the wife's request, 3 racks of baby back ribs. Put them on at 1, will have them ready by 7. Planning to do 3-2-1 method. Apple juice and water in drip pan, spritzing with apple cider vinegar a little later. Also, I pulled the outer membrane and am trying 3 different rubs. Tony's rub, southern links, and Rudy's.


(http://uploads.tapatalk-cdn.com/20160508/c71868e2cf405c01d02befec50da4a21.jpg)(http://uploads.tapatalk-cdn.com/20160508/a09bbf4b8b99c546b1d3056e398c358a.jpg)


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 08, 2016, 02:48:53 PM
Per the wife's request, 3 racks of baby back ribs. Put them on at 1, will have them ready by 7. Planning to do 3-2-1 method. Apple juice and water in drip pan, spritzing with apple cider vinegar a little later. Also, I pulled the outer membrane and am trying 3 different rubs. Tony's rub, southern links, and Rudy's.


(http://uploads.tapatalk-cdn.com/20160508/c71868e2cf405c01d02befec50da4a21.jpg)(http://uploads.tapatalk-cdn.com/20160508/a09bbf4b8b99c546b1d3056e398c358a.jpg)


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I hope you can keep track of them better than me. Every time I try to do different rubs or flavors to test against each otherI always end up mixing them up. 
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 08, 2016, 08:21:22 PM
I was able to keep them separate. I just made sure to keep them in alphabetical order by rubs. They were a success. Wife was happy, that was the goal today. The rubs were all noticeable different, but all very good. The rudys was a little spicy, but we like that. Tony's is always good. (http://uploads.tapatalk-cdn.com/20160509/d6f8086e110084db11fc682f354f955b.jpg)


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Title: Grillin' and Chillin'
Post by: tcdawg on May 08, 2016, 09:10:11 PM
I was able to keep them separate. I just made sure to keep them in alphabetical order by rubs. They were a success. Wife was happy, that was the goal today. The rubs were all noticeable different, but all very good. The rudys was a little spicy, but we like that. Tony's is always good. (http://uploads.tapatalk-cdn.com/20160509/d6f8086e110084db11fc682f354f955b.jpg)


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Tony's FTW.


I know that guy. He's a dick

But his rubs are killer.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 08, 2016, 09:18:33 PM
Gotcha before the edit. May want to get those killer runs checked out(http://uploads.tapatalk-cdn.com/20160509/58eee83f45b34d6ac130b88b1e4f5d08.jpg)


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Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 08, 2016, 09:20:53 PM
I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different.  I'll bring some Jergens.

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 08, 2016, 09:28:43 PM
I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different.  I'll bring some Jergens.

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F jergens


Bring a brisket
Title: Re: Grillin' and Chillin'
Post by: jc79 on May 08, 2016, 09:41:11 PM

I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different.  I'll bring some Jergens.

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F jergens


Bring a brisket

Sounds like he'll just mess up the brisket. Stick with the Jergens.


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Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 08, 2016, 09:56:06 PM

I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different.  I'll bring some Jergens.

Sent from my XT1254 using Tapatalk


F jergens


Bring a brisket

Sounds like he'll just mess up the brisket. Stick with the Jergens.


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Out of bounds

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Title: Re: Grillin' and Chillin'
Post by: ranier1315 on May 09, 2016, 05:33:16 PM
I've camped with Tony before, and never experienced his rubs, but maybe Moab will be different.  I'll bring some Jergens.

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F jergens


Bring a brisket

He prefers chapstick!
Title: Grillin' and Chillin'
Post by: jc79 on May 09, 2016, 10:54:05 PM
Finally did a reverse sear on some filets tonight. Damn! 

Set the Egg to 275, grate was just at the felt line. Maybe 18 minutes, flipped twice. Pulled them at 115 internal temp.

Opened the vents, got to 600. Put them on the Spider grate with is basically in the coals. 60 seconds each side, in the flames. 127 internal temp.

These things were awesome!

(http://uploads.tapatalk-cdn.com/20160509/42ddab062b03318565a3d923b5f525ab.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 09, 2016, 10:56:13 PM
Finally did a reverse sear on some filets tonight. Damn! 

Set the Egg to 275, grate was just at the felt line. Maybe 18 minutes, flipped twice. Pulled them at 115 internal temp.

Opened the vents, got to 600. Put them on the Spider grate with is basically in the coals. 60 seconds each side. 127 internal temp.

These things were awesome!

(http://uploads.tapatalk-cdn.com/20160509/42ddab062b03318565a3d923b5f525ab.jpg)


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Heck yeah man!  Been trying to spread the word that these things are life changing.
Title: Re: Grillin' and Chillin'
Post by: jc79 on May 09, 2016, 10:57:50 PM
I'm sold. Is the first part similar temp/time that you do yours?


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 09, 2016, 10:59:56 PM
I'm sold. Is the first part similar temp/time that you do yours?


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I usually do 225 indirect until about 105-110 internal. One flip

What did you brush them with during the sear?
Title: Re: Grillin' and Chillin'
Post by: jc79 on May 09, 2016, 11:01:38 PM
Melted butter with pepper and garlic.


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 09, 2016, 11:04:43 PM
Melted butter with pepper and garlic.


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Solid
Title: Re: Grillin' and Chillin'
Post by: Blue J on May 10, 2016, 08:46:58 AM
are those aged and grass fed too? my mouth is watering...
Title: Re: Grillin' and Chillin'
Post by: jc79 on May 10, 2016, 10:06:13 AM

are those aged and grass fed too? my mouth is watering...

Nothing too special on the meat. Got them at the normal grocery store...


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 10, 2016, 10:30:51 AM
I think we need a tutorial done in Moab?? :)


I'm down, but it would be tough without plenty of grill space.

Anyone ever try Sous vide?  I've heard good things. Basically get it close, then sear to finish it off.

https://en.m.wikipedia.org/wiki/Sous-vide
Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 10, 2016, 11:38:20 AM
I think we need a tutorial done in Moab?? :)


I'm down, but it would be tough without plenty of grill space.

Anyone ever try Sous vide?  I've heard good things. Basically get it close, then sear to finish it off.

https://en.m.wikipedia.org/wiki/Sous-vide
I have a friend who is dedicated to the sous vide.  He cooks in it all of the time.

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 10, 2016, 12:45:27 PM
Sounds like a good way to get botulism?

They say no
Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 10, 2016, 01:05:42 PM
Sounds like a good way to get botulism?
He's only gotten deathly I'll twice in three years.

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Title: Re: Grillin' and Chillin'
Post by: DOUG on June 23, 2016, 03:55:32 AM
(http://uploads.tapatalk-cdn.com/20160623/eaebafa87135c9bc94a14de60e4a2337.jpg)
Title: Re: Grillin and Chillin
Post by: tcdawg on July 02, 2016, 02:23:25 PM
A Big Egg full of AMERICA!!!

Happy Independence Day Weekend

(http://uploads.tapatalk-cdn.com/20160702/8ca6a88b26d2de20587bd94def87a87c.jpg)
Title: Re: Re: Grillin and Chillin
Post by: tjsahara00 on July 02, 2016, 03:48:27 PM
 //salute//
Title: Re: Re: Grillin and Chillin
Post by: DOUG on July 02, 2016, 04:40:48 PM
Last post Feb 19 2014, nice resurrection
Title: Re: Re: Grillin and Chillin
Post by: Raisinhead on July 02, 2016, 05:42:46 PM
Where is the other thread?


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Title: Re: Re: Grillin and Chillin
Post by: tcdawg on July 02, 2016, 07:05:15 PM
Where is the other thread?


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Not sure

I thought this was the other one but it's the older one.
Title: Re: Grillin' and Chillin'
Post by: tjsahara00 on July 02, 2016, 10:46:26 PM
I fixed it....
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 14, 2016, 09:02:59 PM
Awesome ideas
Deep fried corn
Bacon wrapped corn
More
https://www.pinterest.com/pin/36169603234771802/sent/?sender=352406877000172947&invite_code=b827aa64a857ca5ddd87a3444ec72480
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 23, 2016, 08:56:28 PM
Fresh fried buttermilk panko shrimp on the side burner on the grill.  These are the last ones lol, always forget to snap a shot. Last ones always get a heavier breading sand cook a little longer.  First ones steer beautiful. 

Salmon cuz brought to me that he caught n of vancouver bc last week, in the oven.  Yum yum.  So clean and pure. 

Strong horsey cocktail and maykcho sauce.

(http://uploads.tapatalk-cdn.com/20160724/f020635c9cad6f71d3824ff00877170b.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 06, 2016, 08:58:08 PM
Reverse sear ribeyes tonight. Smoked low on the egg to 115 then a few flips on hot ass wide open. I flipped a few times to many for rare but you wouldn't know it eating them.

(http://uploads.tapatalk-cdn.com/20160807/0619501f7ddc2b90db83746c27f861be.jpg)

(http://uploads.tapatalk-cdn.com/20160807/8b3dc3a7b6eb55c6310c58610fb52be4.jpg)

(http://uploads.tapatalk-cdn.com/20160807/9c8e3155fdd2cccd368d8d088d980964.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on August 07, 2016, 08:40:10 AM
Reverse sear ribeyes tonight. Smoked low on the egg to 115 then a few flips on hot ass wide open. I flipped a few times to many for rare but you wouldn't know it eating them.

(http://uploads.tapatalk-cdn.com/20160807/0619501f7ddc2b90db83746c27f861be.jpg)

(http://uploads.tapatalk-cdn.com/20160807/8b3dc3a7b6eb55c6310c58610fb52be4.jpg)

(http://uploads.tapatalk-cdn.com/20160807/9c8e3155fdd2cccd368d8d088d980964.jpg)


When you use that technique, even when you cook them to medium well or well...they still come out awesome.
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 07, 2016, 09:23:56 AM
Going to do strips at home tonight.
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 27, 2016, 09:12:32 PM
Butts.  Mostest incrediblist.

(http://uploads.tapatalk-cdn.com/20160828/5009baf7a7a5a1dd57b12267eefe06e2.jpg)

(http://uploads.tapatalk-cdn.com/20160828/451af1d44c02e250039331eb6618fd23.jpg)
Title: Grillin' and Chillin'
Post by: tcdawg on August 27, 2016, 10:17:36 PM
(http://uploads.tapatalk-cdn.com/20160828/5911cf554b8ec1d6885aceb679248275.jpg)

(http://uploads.tapatalk-cdn.com/20160828/1222ad8779913fe737a64f0f59702993.jpg)
(http://uploads.tapatalk-cdn.com/20160828/4db51cab18d2b3df0349fe7cd8cb732d.jpg)

Jay, Wes, Justin and Clark...

20hr pulled pork Philly cheesesteaks and fried Barbacoa wontons
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on August 28, 2016, 02:09:10 PM
We won popular vote main dish, best side, and best dessert!  Damn good food
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on August 29, 2016, 08:41:01 PM
(http://uploads.tapatalk-cdn.com/20160828/5911cf554b8ec1d6885aceb679248275.jpg)

(http://uploads.tapatalk-cdn.com/20160828/1222ad8779913fe737a64f0f59702993.jpg)
(http://uploads.tapatalk-cdn.com/20160828/4db51cab18d2b3df0349fe7cd8cb732d.jpg)

Jay, Wes, Justin and Clark...

20hr pulled pork Philly cheesesteaks and fried Barbacoa wontons
That all sounds and looks amazing
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 20, 2016, 09:32:44 PM
After a brisket fail a few weeks ago, caused by me not managing time, I decided to do another brisket.  This time I paid attention to time and temp much more closely, plus I used a whole packer from Sam's...and the result was awesome!

(http://uploads.tapatalk-cdn.com/20161121/90c188680a684d56bcf0b644c66d7478.jpg)

(http://uploads.tapatalk-cdn.com/20161121/15fe540b27491f3a93352875ee604592.jpg)

(http://uploads.tapatalk-cdn.com/20161121/3918815e480e60f12efd2eb5e2c46d97.jpg)

Title: Re: Grillin' and Chillin'
Post by: Big Dave on November 20, 2016, 10:04:58 PM
Looks to be worth every cent.
Title: Grillin' and Chillin'
Post by: tcdawg on November 21, 2016, 10:11:15 AM
Nice price on that brisket. $2.48/pound is great
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 21, 2016, 12:26:16 PM
Looks good, I've never done one so keep the info coming

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Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 21, 2016, 12:53:55 PM
Looks good, I've never done one so keep the info coming

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I was telling John via text...this is as close to Franklin's in Austin as I've ever made;  The difference is that they do it day-in and day-out, where I've done 2 truly great ones in 15 attempts.  Both of those great ones were with whole packers...the only two times I used whole packers that I can remember.  Both were also 'Choice' cuts.

A couple of weeks ago I was in a discussion with one guy who smokes a good bit, and another who likes to talk like he's an expert.  The 'expert' said, if you're smoking just a brisket flat, you're wasting your time, to which the other guy agreed;  I didn't argue, but I was thinking, "nah, I've had some of my flats turn out pretty good."  However, after some reflection, there is no way I could put up any of the flats I've done against a whole packer...it just isn't the same.  The dude who smokes a bunch said he gets Prime cuts of whole packers at Costco in Denver ( @jc79  )...we can only get flat choice in my Costco :(

Also, keep in mind that the awesome brisket from Harlan was a whole packer, too.  A whole packer is a commitment to meat, so be prepared to either have a big group, or eat it for a week!  This time the side of beef was so big I had to cut it in half or it wouldn't fit in my smoker, which concerned me a bit due to how it would turn out after such a bastardization, but it worked out fine.  The smaller portion took roughly 10 hours, while the larger section took 13 hours.  I went to 200+ (less than 210), on both...targeting 203F, but my manual thermometer only goes to 200, so it's a guess after that.  I did faux cambro each section for about 1.5 hours after the cook was done.

I cooked the point and the flat as a solid piece, and in fact, I still have not separated them.  At Franklin's, they will separate the point from the flat after it has been smoked (right before they serve it to you).  IIRC, the brisket at Harlan was separated ahead of the smoking activity, but I could be recalling that incorrectly. @tcdawg @Jeepson33s

Wes said that he has tried to serve brisket to groups at his house, and they just don't understand it, so he has stopped that practice and now only does the pork.  He felt it was a waste of money to buy brisket for pork folks :)  I agree, especially if they are going to coat it in BBQ sauce...good brisket should not need much, if any, sauce.  I prefer it without the sauce, unless it was like my last flat where i had to put sauce on it or else i couldn't eat it...so dry and boring.
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 21, 2016, 03:26:33 PM
Looks good, I've never done one so keep the info coming

Sent from my Pixel XL using Tapatalk



I was telling John via text...this is as close to Franklin's in Austin as I've ever made;  The difference is that they do it day-in and day-out, where I've done 2 truly great ones in 15 attempts.  Both of those great ones were with whole packers...the only two times I used whole packers that I can remember.  Both were also 'Choice' cuts.

A couple of weeks ago I was in a discussion with one guy who smokes a good bit, and another who likes to talk like he's an expert.  The 'expert' said, if you're smoking just a brisket flat, you're wasting your time, to which the other guy agreed;  I didn't argue, but I was thinking, "nah, I've had some of my flats turn out pretty good."  However, after some reflection, there is no way I could put up any of the flats I've done against a whole packer...it just isn't the same.  The dude who smokes a bunch said he gets Prime cuts of whole packers at Costco in Denver ( @jc79  )...we can only get flat choice in my Costco :(

Also, keep in mind that the awesome brisket from Harlan was a whole packer, too.  A whole packer is a commitment to meat, so be prepared to either have a big group, or eat it for a week!  This time the side of beef was so big I had to cut it in half or it wouldn't fit in my smoker, which concerned me a bit due to how it would turn out after such a bastardization, but it worked out fine.  The smaller portion took roughly 10 hours, while the larger section took 13 hours.  I went to 200+ (less than 210), on both...targeting 203F, but my manual thermometer only goes to 200, so it's a guess after that.  I did faux cambro each section for about 1.5 hours after the cook was done.

I cooked the point and the flat as a solid piece, and in fact, I still have not separated them.  At Franklin's, they will separate the point from the flat after it has been smoked (right before they serve it to you).  IIRC, the brisket at Harlan was separated ahead of the smoking activity, but I could be recalling that incorrectly. @tcdawg @Jeepson33s

Wes said that he has tried to serve brisket to groups at his house, and they just don't understand it, so he has stopped that practice and now only does the pork.  He felt it was a waste of money to buy brisket for pork folks :)  I agree, especially if they are going to coat it in BBQ sauce...good brisket should not need much, if any, sauce.  I prefer it without the sauce, unless it was like my last flat where i had to put sauce on it or else i couldn't eat it...so dry and boring.
Thank you!

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 21, 2016, 06:46:21 PM
Yes, we separated the point from the flat at Harlan


However, I usually do not. I cook it uncut(but well trimmed) and the separate after it's done.
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 24, 2016, 08:43:44 AM
Turkey in the brine all night
Salt kosher
Brown sugar
Rosemary
Thyme
Naval orange rind
Garlic cloves and powder
Onion
Lemon
Sage
Potato
Olive oil
Black pepper

Will go on the egg about noon






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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 24, 2016, 10:23:38 AM
Turkey in the brine all night
Salt kosher
Brown sugar
Rosemary
Thyme
Naval orange rind
Garlic cloves and powder
Onion
Lemon
Sage
Potato
Olive oil
Black pepper

Will go on the egg about noon






Sent from my Pixel XL using Tapatalk

We are cooking the same recipe
Title: Grillin' and Chillin'
Post by: jc79 on November 24, 2016, 11:23:16 AM
That brine sounds awesome. Doug, what's the final plan for the cook?


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Title: Re: Grillin' and Chillin'
Post by: DOUG on November 24, 2016, 11:36:53 AM
That brine sounds awesome. Doug, what's the final plan for the cook?


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Egg 350, hickory chips,

Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

Using double pan to catch droppings for gravy without scorching but it's tough on a medium egg to fit everything.

Cook to 165.

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 24, 2016, 11:45:20 AM

Using double pan to catch droppings for gravy without scorching but it's tough on a medium egg to fit everything.

Cook to 165.

Sent from my Pixel XL using Tapatalk

I rolled up foil and made a little stand to keep the pan off the placesetter
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 24, 2016, 11:49:39 AM
This is interesting

One.
20 to 30 minutes before you put it in the Egg (or oven), take a one gallon zip lock bag full of ice cubes and lay it over the breasts for the 20 to 30 minutes. What this does is lower the breast temps sufficiently that over the course of the roasting, the breast and thighs will be done at the same time. Over the years (and I’ve been doing the Thanksgiving turkey now for over 30 years), I’ve tried every trick in the book (paper bags, breast side down, terry cloth towels over the breast, etc.) and the ice bag absolutely works. I’ve been doing this now for about 20 years, and I’ve consistently had perfectly done, moist breasts finished right along with well cooked thighs. If you don’t do anything else, try this. Remove the bag of ice just before putting it in the Egg.

Two.
Last steps prior to putting the bird in the Egg (or oven), take your Mad Max Turkey Seasoning and butter paste and liberally apply it all over the bird. You can work some under the skin if you want to, but it's not necessary.
Then, open a bottle of white wine (most any good white will do), and pour half the bottle all over the bird and in the cavity. DON’T drink the rest of the bottle, you will need it for the gravy.


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 24, 2016, 11:51:11 AM
I did Mad Max last week for the work turkey. Doing rathbun's today. I only iced them for about 15 minutes on this one. Messed up and didn't do it on the MM turkey.
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 24, 2016, 11:54:26 AM
http://www.nakedwhiz.com/madmaxturkey2/madmaxturkey2.htm

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 24, 2016, 12:14:11 PM
Black Gold AKA, Brisket

(http://uploads.tapatalk-cdn.com/20161124/60f6d4a5ef7cb852bbd9d15b33e78a33.jpg)
Title: Re: Grillin' and Chillin'
Post by: jd30005 on November 24, 2016, 01:00:10 PM
I have a brisket working now and will be frying a turkey.
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 24, 2016, 01:21:02 PM
I've got to try a brisket

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 24, 2016, 02:27:11 PM
That brisket looks incredible!

Here is my turkey a few minutes before I took it off. (http://uploads.tapatalk-cdn.com/20161124/872a7b5c25595ed4262c88c86daa45de.jpg)
Title: Re: Grillin' and Chillin'
Post by: jc79 on November 24, 2016, 02:33:43 PM

That brisket looks incredible!

Here is my turkey a few minutes before I took it off. (http://uploads.tapatalk-cdn.com/20161124/872a7b5c25595ed4262c88c86daa45de.jpg)

That looks great...!


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Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 24, 2016, 05:35:18 PM
I've got to try a brisket

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That brisket done by Wes at Harlan was about as good as you'll get this side of Texas. 
Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 24, 2016, 05:35:39 PM
Brisket

(http://uploads.tapatalk-cdn.com/20161124/3a1fb8b39b3a780223df36e8d1eefbaf.jpg)


Fried Turkey

(http://uploads.tapatalk-cdn.com/20161124/229c6c952dcf395818817d8fa2ff3c11.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 24, 2016, 05:36:02 PM
I've got to try a brisket

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That brisket done by Wes at Harlan was about as good as you'll get this side of Texas.

Agreed, that was memorable brisket
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 24, 2016, 05:52:19 PM
Best turkey I've ever had at home. So tender and juicy. Linda and the girls were amazed again lol.

(http://uploads.tapatalk-cdn.com/20161124/fb33adbc4b7aa9fdb8789cc71fe9870a.jpg)

(http://uploads.tapatalk-cdn.com/20161124/873ec04d3af761b6e6024390ac4fb9e3.jpg)

(http://uploads.tapatalk-cdn.com/20161124/a6a6d143dbcf081725ddcd1e13896713.jpg)

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Title: Re: Grillin' and Chillin'
Post by: jd30005 on November 24, 2016, 06:25:01 PM
Fried turkey and brisket.
(http://uploads.tapatalk-cdn.com/20161124/02cced73a49691b2b3259e1217d5673a.jpg)
Title: Re: Grillin' and Chillin'
Post by: Jeepster1407 on November 24, 2016, 06:53:24 PM



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Title: Grillin' and Chillin'
Post by: Raisinhead on November 24, 2016, 07:21:24 PM
I am thankful for and love my mother but I am very jealous right now...

(http://uploads.tapatalk-cdn.com/20161124/98fa28d7478adae52107e89beeb62e02.jpg)


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That's rough man!  Sorry I couldn't get the rousch creek trip set up
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 26, 2016, 06:01:10 PM
Hickory smoked Mac and Cheese with bacon on the egg. Came out awesome!(http://uploads.tapatalk-cdn.com/20161126/815a4f2989c971a137bacb8f93020c30.jpg)(http://uploads.tapatalk-cdn.com/20161126/2141876ccfff27f7a5c66fbba7f6e8d2.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 26, 2016, 07:41:25 PM
Hickory smoked Mac and Cheese with bacon on the egg. Came out awesome!(http://uploads.tapatalk-cdn.com/20161126/815a4f2989c971a137bacb8f93020c30.jpg)(http://uploads.tapatalk-cdn.com/20161126/2141876ccfff27f7a5c66fbba7f6e8d2.jpg)


#sonofabitchthatlooksgood
Title: Re: Grillin' and Chillin'
Post by: cru9 on November 26, 2016, 08:00:24 PM
That looks Awesome!


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Title: Re: Grillin' and Chillin'
Post by: jc79 on November 26, 2016, 08:34:34 PM

Hickory smoked Mac and Cheese with bacon on the egg. Came out awesome!(http://uploads.tapatalk-cdn.com/20161126/815a4f2989c971a137bacb8f93020c30.jpg)(http://uploads.tapatalk-cdn.com/20161126/2141876ccfff27f7a5c66fbba7f6e8d2.jpg)

So much want.


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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on November 26, 2016, 11:50:27 PM
Best turkey I've ever had at home. So tender and juicy. Linda and the girls were amazed again lol.

(http://uploads.tapatalk-cdn.com/20161124/fb33adbc4b7aa9fdb8789cc71fe9870a.jpg)

(http://uploads.tapatalk-cdn.com/20161124/873ec04d3af761b6e6024390ac4fb9e3.jpg)

(http://uploads.tapatalk-cdn.com/20161124/a6a6d143dbcf081725ddcd1e13896713.jpg)

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Nice Doug.  Glad it worked out and you didn't burn the leg bones like I did!
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 03, 2016, 08:04:37 PM
Saw these at WalMart tonight.  Never seen it before.  What does one do with them???

(http://uploads.tapatalk-cdn.com/20161204/8d26372bf78cd9dc2fb6c15e0af59fbd.jpg)
Title: Re: Grillin' and Chillin'
Post by: jd30005 on December 03, 2016, 08:10:26 PM
Saw these at WalMart tonight.  Never seen it before.  What does one do with them???

(http://uploads.tapatalk-cdn.com/20161204/8d26372bf78cd9dc2fb6c15e0af59fbd.jpg)

I don't want to know.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on December 03, 2016, 08:12:24 PM
I'm eating and that there is disgusting.

I cooked something that beat us in a cooking comp.

Half chorizo, half beef burger
Pimento cheese
BGE smoked pulled pork

(http://uploads.tapatalk-cdn.com/20161204/54bba03ef72ca4f195fe3723792682d4.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 03, 2016, 08:13:58 PM
I'm eating and that there is disgusting.

I cooked something that beat us in a cooking comp.

Half chorizo, half beef burger
Pimento cheese
BGE smoked pulled pork

(http://uploads.tapatalk-cdn.com/20161204/54bba03ef72ca4f195fe3723792682d4.jpg)
That looks good!
Title: Re: Grillin' and Chillin'
Post by: DOUG on December 03, 2016, 08:20:44 PM
Fried chicken feet are always on the breakfast buffett in china

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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 03, 2016, 08:22:17 PM
Fried chicken feet are always on the breakfast buffett in china

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Have you tried them?
Title: Re: Grillin' and Chillin'
Post by: jd30005 on December 03, 2016, 08:22:26 PM
Fried chicken feet are always on the breakfast buffett in china

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Another reason not to go to China.
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on December 03, 2016, 10:12:16 PM
Saw these at WalMart tonight.  Never seen it before.  What does one do with them???

(http://uploads.tapatalk-cdn.com/20161204/8d26372bf78cd9dc2fb6c15e0af59fbd.jpg)
Those are considered grade A. Looks like the cut is a little long. The cutting blade needs adjusting because a lot of the little bones at the end are broken and the picker water may have been a little high.

Rubber fingers and hot water help to remove the yellow skin that are on the feet and the outer toe nail. The hotter the water the easier it is to get all the skin off but at the same time it really softens the feet which then could be abused by the picker fingers.

Grade A because they are nice and pink without ammonia burns.

Now you a pretty good understanding of chicken feet, not that most care...lol. I know because I supervised in poultry for 5 years in a lot of different areas.

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Title: Re: Grillin' and Chillin'
Post by: DOUG on December 03, 2016, 10:35:06 PM
Fried chicken feet are always on the breakfast buffett in china

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Another reason not to go to China.
Man you gotta see the bund in Shanghai and the riverfront in Hong Kong

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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on December 03, 2016, 11:39:59 PM
Saw these at WalMart tonight.  Never seen it before.  What does one do with them???

(http://uploads.tapatalk-cdn.com/20161204/8d26372bf78cd9dc2fb6c15e0af59fbd.jpg)
Those are considered grade A. Looks like the cut is a little long. The cutting blade needs adjusting because a lot of the little bones at the end are broken and the picker water may have been a little high.

Rubber fingers and hot water help to remove the yellow skin that are on the feet and the outer toe nail. The hotter the water the easier it is to get all the skin off but at the same time it really softens the feet which then could be abused by the picker fingers.

Grade A because they are nice and pink without ammonia burns.

Now you a pretty good understanding of chicken feet, not that most care...lol. I know because I supervised in poultry for 5 years in a lot of different areas.

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Thanks?  Lol
Title: Re: Grillin' and Chillin'
Post by: jc79 on December 04, 2016, 12:16:23 PM
You need to cook those on Jay's BGE.


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Title: Re: Grillin' and Chillin'
Post by: DOUG on December 04, 2016, 01:31:04 PM
Yum
(http://uploads.tapatalk-cdn.com/20161204/0fb7e7f1ce68a228acea0332575ef402.jpg)

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Title: Re: Grillin' and Chillin'
Post by: tjsahara00 on December 13, 2016, 03:55:38 AM
Each year instead of buying gifts for my guys
I make spicy meatballs....made them last night
 
11 lbs lean hamburger meat
3 large white onions
40 Habanero's
Worcestershire sauce
Ketchup
light brown sugar
salt & pepper


(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/001_zpskgjnoutw.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/001_zpskgjnoutw.jpg.html)

(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/004_zpshht8jbtq.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/004_zpshht8jbtq.jpg.html)

(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/003_zpszfse1fmg.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/003_zpszfse1fmg.jpg.html)

(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/006_zpscwteu20v.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/006_zpscwteu20v.jpg.html)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on December 13, 2016, 04:34:00 AM
Each year instead of buying gifts for my guys
I make spicy meatballs....made them last night
 
11 lbs lean hamburger meat
3 large white onions
40 Habanero's
Worcestershire sauce
Ketchup
light brown sugar
salt & pepper


(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/001_zpskgjnoutw.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/001_zpskgjnoutw.jpg.html)

(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/004_zpshht8jbtq.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/004_zpshht8jbtq.jpg.html)

(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/003_zpszfse1fmg.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/003_zpszfse1fmg.jpg.html)

(http://i898.photobucket.com/albums/ac182/tjsahara00/misc/006_zpscwteu20v.jpg) (http://s898.photobucket.com/user/tjsahara00/media/misc/006_zpscwteu20v.jpg.html)
Kevin, you're one spicy meatball! 

BTW, there are a few urban dictionary definitions.
Title: Re: Grillin' and Chillin'
Post by: DOUG on December 13, 2016, 05:37:27 AM
Breakfast! Lol

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on December 13, 2016, 07:28:26 AM
I see those meatballs on a wheeling trip in our future!!!!  //BEER//
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on January 08, 2017, 02:30:32 PM
Perfect weather for some chili! Trying over the top chili(http://uploads.tapatalk-cdn.com/20170108/547ad3bf4ee344c2818a6be7f6054dd2.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on January 08, 2017, 02:41:14 PM
Perfect weather for some chili! Trying over the top chili(http://uploads.tapatalk-cdn.com/20170108/547ad3bf4ee344c2818a6be7f6054dd2.jpg)
Nifty with the bacon!
Title: Re: Grillin' and Chillin'
Post by: Anvilsam on January 08, 2017, 05:49:21 PM
Perfect weather for some chili! Trying over the top chili(http://uploads.tapatalk-cdn.com/20170108/547ad3bf4ee344c2818a6be7f6054dd2.jpg)
Looks excellent jay


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on January 08, 2017, 07:59:43 PM
It was really good! (http://uploads.tapatalk-cdn.com/20170109/28993ebfb11674fb57574b786163b506.jpg)(http://uploads.tapatalk-cdn.com/20170109/c6f050f9f18e69d680fceb5072fb63ee.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on January 08, 2017, 08:10:16 PM
What is the bacon wrapped around/laid over?
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on January 08, 2017, 08:17:08 PM
What is the bacon wrapped around/laid over?

Ground beef, ground deer, chopped pork (leftover from yesterday 14hr cook)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on January 08, 2017, 09:35:21 PM
What is the bacon wrapped around/laid over?

Ground beef, ground deer, chopped pork (leftover from yesterday 14hr cook)
Funny I didn't even see that in the 1st pic.  All I saw was bacon.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on January 22, 2017, 08:57:57 AM
We tried something new yesterday and it was a success!! Similar idea to the stuffed pork I bring on some of our wheeling trips



Pork tenderloin stuffed with pesto, cream cheese, spinach, and roasted tomatoes. Seasoned with s&p and cayenne pepper, rubbed with olive oil and wrapped in bacon.

Cooked direct heat on egg upper level at 375 until 140 internal, then finished on lower cast iron rack to crisp up the bacon

Turned out delicious!

(https://uploads.tapatalk-cdn.com/20170122/870d3d35112224ab2250ebb02330ed27.jpg)(https://uploads.tapatalk-cdn.com/20170122/0bd608d716668cae0a88f2055f97a89a.jpg)(https://uploads.tapatalk-cdn.com/20170122/755f1caab782637361577c8747e98de1.jpg)(https://uploads.tapatalk-cdn.com/20170122/ac995086683287214e84eeb9e42b7cf1.jpg)(https://uploads.tapatalk-cdn.com/20170122/61fc57a8b10313b1abedee46a866bc79.jpg)(https://uploads.tapatalk-cdn.com/20170122/db16a1693abc984ea93ea1a181d54726.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on January 22, 2017, 09:24:53 AM
Jay, that looks awesome.  I still think I'd choose your pork rolls over a high end steak...they're freaking great!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on January 22, 2017, 09:26:56 AM
Jay, that looks awesome.  I still think I'd choose your pork rolls over a high end steak...they're freaking great!

Thanks! They are pretty cheap and forgiving too.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on January 22, 2017, 09:31:50 AM
Ribs are on for the Falcons game this afternoon!!!

(https://uploads.tapatalk-cdn.com/20170122/e5da244c1e86d80204b2f6877cb7b219.jpg)

St Louis style vs the baby backs a normally do.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on January 22, 2017, 09:45:07 AM
Ribs are on for the Falcons game this afternoon!!!

(https://uploads.tapatalk-cdn.com/20170122/e5da244c1e86d80204b2f6877cb7b219.jpg)

St Louis style vs the baby backs a normally do.
Hmm...no invitation, I know where our relationship sits..

Have fun, ribs are awesome, and hopefully messy.
Title: Re: Grillin' and Chillin'
Post by: DOUG on January 22, 2017, 12:44:11 PM
Ribeye cap steak. Melts.
Title: Re: Grillin' and Chillin'
Post by: Jeepster1407 on January 22, 2017, 02:41:31 PM
Just smoked a rack of ribs for the first time. I had the smoker temp to high so they were meh. I was shooting for a 225 cooking temp but it stayed around 300 the whole time. (https://uploads.tapatalk-cdn.com/20170122/13b446e9c0d2ca28115924189c2ac6cc.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on February 26, 2017, 09:55:52 AM
Best steaks to date! Tcdawg recommended Mitch's for prime filets. They didn't disappoint!

Cooked same as usual. Reverse sear, brushed with bacon grease, blah blah blah

(https://uploads.tapatalk-cdn.com/20170226/c2304377416d432cbd06589c71da616e.jpg)(https://uploads.tapatalk-cdn.com/20170226/a9f378044ecd471b4590d48d0f9a1f32.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on February 26, 2017, 10:02:35 AM
Just smoked a rack of ribs for the first time. I had the smoker temp to high so they were meh. I was shooting for a 225 cooking temp but it stayed around 300 the whole time. (https://uploads.tapatalk-cdn.com/20170122/13b446e9c0d2ca28115924189c2ac6cc.jpg)


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Looks incredible.  Madison says she needs lol. What do those run a #?
Title: Re: Grillin' and Chillin'
Post by: clark123456 on February 26, 2017, 10:04:34 AM
Best steaks to date! Tcdawg recommended Mitch's for prime filets. They didn't disappoint!

Cooked same as usual. Reverse sear, brushed with bacon grease, blah blah blah

(https://uploads.tapatalk-cdn.com/20170226/c2304377416d432cbd06589c71da616e.jpg)(https://uploads.tapatalk-cdn.com/20170226/a9f378044ecd471b4590d48d0f9a1f32.jpg)
Damn...awesome looking!
Title: Re: Grillin' and Chillin'
Post by: jc79 on February 26, 2017, 04:37:05 PM
Jay, that looks awesome.  I still think I'd choose your pork rolls over a high end steak...they're freaking great!
That's pretty high praise right there.

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Title: Re: Grillin' and Chillin'
Post by: jd30005 on February 26, 2017, 05:20:18 PM
Jay, that looks awesome.  I still think I'd choose your pork rolls over a high end steak...they're freaking great!
That's pretty high praise right there.

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Clark really likes Jays pork in his mouth....




Yeah me too.  Those pork rolls are awesome.

Almost as much as Wes' beef in his mouth...
Title: Re: Grillin' and Chillin'
Post by: jc79 on February 26, 2017, 05:45:08 PM
Jay, that looks awesome.  I still think I'd choose your pork rolls over a high end steak...they're freaking great!
That's pretty high praise right there.

Sent from my SM-G935V using Tapatalk



Clark really likes Jays pork in his mouth....




Yeah me too.  Those pork rolls are awesome.
Ah, so that's how Clark earned the nickname Suckdown Wench. Makes more sense now...

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on March 01, 2017, 08:22:58 AM
Been meaning to add my favorite sushi place to this list

Kuroshio in Smyrna on hwy 41.  Some may call it Marietta but I call it Smyrna.  It is behind the old run down dive bar, Doc's if anyone knows where that is.

This place has a top notch sushi chef. They get unbelievably fresh fish and everything I have had there is always fantastic.   Really, really good spot.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on March 13, 2017, 01:38:25 PM
We tried something new this weekend that was really cool. I bought a stainless griddle for the egg and did fried rice (recipe compliments of blue Wes). We did pretty plain for everyone, I added pulled pork to mine. Turned out really good and excited to do more with the griddle. Likely smash burgers next(https://uploads.tapatalk-cdn.com/20170313/e8c80487a4f527354343e36174aeba32.jpg)
Title: Re: Grillin' and Chillin'
Post by: jd30005 on March 13, 2017, 01:56:41 PM
We tried something new this weekend that was really cool. I bought a stainless griddle for the egg and did fried rice (recipe compliments of blue Wes). We did pretty plain for everyone, I added pulled pork to mine. Turned out really good and excited to do more with the griddle. Likely smash burgers next(https://uploads.tapatalk-cdn.com/20170313/e8c80487a4f527354343e36174aeba32.jpg)
I hope that was whole grain brown rice Jay...  ;-)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on March 13, 2017, 01:58:33 PM
^^ uncle bens!  Good stuff
Title: Re: Grillin' and Chillin'
Post by: patman on March 14, 2017, 09:23:07 AM
Getting ready to grill some peppers and make some salsa. Should be ready in a few months!
(https://uploads.tapatalk-cdn.com/20170314/a30e23415c5e664df6098020eb221e6a.jpg)

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Title: Re: Grillin' and Chillin'
Post by: ranier1315 on March 14, 2017, 09:51:10 AM
Getting ready to grill some peppers and make some salsa. Should be ready in a few months!
(https://uploads.tapatalk-cdn.com/20170314/a30e23415c5e664df6098020eb221e6a.jpg)

Sent from my SM-G900V using Tapatalk



when I saw the pic I thought it was a Hydroponic pot grow at first, but then I was like, what's pot got to do with grillin'. Oh wait..... LOL
Title: Re: Grillin' and Chillin'
Post by: patman on March 14, 2017, 10:10:40 AM
Getting ready to grill some peppers and make some salsa. Should be ready in a few months!
(https://uploads.tapatalk-cdn.com/20170314/a30e23415c5e664df6098020eb221e6a.jpg)

Sent from my SM-G900V using Tapatalk



when I saw the pic I thought it was a Hydroponic pot grow at first, but then I was like, what's pot got to do with grillin'. Oh wait..... LOL


That's in the basement. These are recreational peppers and tomatoes.
Title: Re: Grillin' and Chillin'
Post by: patman on March 14, 2017, 11:03:28 AM
I'm sure that's what it looks like to a thermal camera on a helicopter :)

Attic is lined with foil insulation. Thermal looks like we're on vacation
Title: Re: Grillin' and Chillin'
Post by: DOUG on March 15, 2017, 12:25:22 AM
You Can Make Your Own Taco Shells Entirely Out of Bacon

http://lifehac.kr/bE1bk7E
Title: Re: Grillin' and Chillin'
Post by: DOUG on April 13, 2017, 07:38:35 PM
Simple tonight, about to sauceum
(https://uploads.tapatalk-cdn.com/20170413/3a7f210acc811c8d4c8a38b5408a4123.jpg)
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on April 14, 2017, 05:42:38 PM
Sunday lunch (https://uploads.tapatalk-cdn.com/20170414/c3fa9cf93ffc769e877e59b34f94bd57.jpg)

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Title: Re: Grillin' and Chillin'
Post by: BigMike on April 25, 2017, 09:07:15 AM
I approve this message
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 03, 2017, 08:05:48 PM
Marinated Flank Steak and Fresh Tomato Caprese salad

(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)

Sent from my SM-G950U using Tapatalk
Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 03, 2017, 08:13:15 PM
Marinated Flank Steak and Fresh Tomato Caprese salad

(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)

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Looks awesome, Doug

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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on May 03, 2017, 09:16:01 PM
Been meaning to add my favorite sushi place to this list

Kuroshio in Smyrna on hwy 41.  Some may call it Marietta but I call it Smyrna.  It is behind the old run down dive bar, Doc's if anyone knows where that is.

This place has a top notch sushi chef. They get unbelievably fresh fish and everything I have had there is always fantastic.   Really, really good spot.
Not far from my house.  Will have to try.

We usually hit Sushi Tong on Atlanta Road.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on May 03, 2017, 09:17:37 PM
Marinated Flank Steak and Fresh Tomato Caprese salad

(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)

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The first thing I noticed was the Caprese Salad.  The meat looks good too!
Title: Grillin' and Chillin'
Post by: Raisinhead on May 03, 2017, 10:40:55 PM
Looks solid Doug

Marinated Flank Steak and Fresh Tomato Caprese salad

(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)

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On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on May 04, 2017, 08:44:00 AM
On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
What exactly is that?
Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 04, 2017, 08:51:29 AM
Looks solid Doug

Marinated Flank Steak and Fresh Tomato Caprese salad

(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)

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On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
A cooler?  Interesting.

My buddy with a sous vide machine loves it; hopefully you do too.

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 04, 2017, 12:08:10 PM
Looks solid Doug

Marinated Flank Steak and Fresh Tomato Caprese salad

(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)

Sent from my SM-G950U using Tapatalk




On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
A cooler?  Interesting.

My buddy with a sous vide machine loves it; hopefully you do too.

Sent from my SM-G930V using Tapatalk
On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
What exactly is that?

Accidentally autocorrected "cooker" to "cooler." 

Here it is on amazon. I am a complete newb, but it looks pretty simple. Has solid reviews on amazon too. We will see

Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_api_mg1czbAPMYET7
Title: Re: Grillin' and Chillin'
Post by: jc79 on May 04, 2017, 01:30:20 PM
A friend just got this same cooker, Jay. Showed me pictures of steaks that looked awesome. He finished them off on the grill...

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Title: Re: Grillin' and Chillin'
Post by: BeerIAm on May 04, 2017, 08:10:19 PM
Looks solid Doug

Marinated Flank Steak and Fresh Tomato Caprese salad

(https://uploads.tapatalk-cdn.com/20170504/e945fa4a16feef6312f46c541e7828c5.jpg)

Sent from my SM-G950U using Tapatalk




On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
A cooler?  Interesting.

My buddy with a sous vide machine loves it; hopefully you do too.

Sent from my SM-G930V using Tapatalk
On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.
What exactly is that?

Accidentally autocorrected "cooker" to "cooler." 

Here it is on amazon. I am a complete newb, but it looks pretty simple. Has solid reviews on amazon too. We will see

Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_api_mg1czbAPMYET7
Ok that's not what I expected to see when I clicked the link.  Curious on your thoughts after use.
Title: Re: Grillin' and Chillin'
Post by: jd30005 on May 05, 2017, 08:02:43 AM
One of my co-workers in Dallas was just raving about a Wagu steak he had prepared this way. He said it was the best steak he had ever had. Will be very interested in hearing feedback.
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 05, 2017, 10:08:52 PM
Linda and i spent all day at the lake today doing smail things  and running errands and freezing with the wind howling across the lake,   Today is Megan's birthday so we had Quatro de Mayo last night. Tonight she came to the Lake w Cash, and Sophie for burgers with fresh tomatoes, lightly fried fresh okra, fresh strawberry shortcake,

(https://uploads.tapatalk-cdn.com/20170506/10b86b74fb7db2e249ef7a95bdc01c03.jpg)(https://uploads.tapatalk-cdn.com/20170506/4f2793206da847ab1f6579fb30ed75ec.jpg)(https://uploads.tapatalk-cdn.com/20170506/91fb37565a6bb7276492c0d3af6b7960.jpg)(https://uploads.tapatalk-cdn.com/20170506/265c89dcfc0194e6b93df240280fbab5.jpg)(https://uploads.tapatalk-cdn.com/20170506/2fa75af2596308d4f0553ee08b29668a.jpg)
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on May 05, 2017, 10:48:40 PM
Doug,  buddy did you cook that burger or go straight raw deal?

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Title: Re: Grillin' and Chillin'
Post by: DOUG on May 05, 2017, 10:57:42 PM
Doug,  buddy did you cook that burger or go straight raw deal?

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We've been thru this before,  safe meat from reputable grinder is safe like a rare steak or tarter, and the temp is what is important.

The finer taste of a steak burger,   
Medium rare for those that like it, 
temp on that burger was perfect,
some were medium.

They burger started on a hot grill and cooked about 12 mins total sealing the juices and hitting perfect temps.

I guess you wouldn't eat a lot of things i eat traveling around the world, 
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on May 05, 2017, 11:12:37 PM
Doug,  buddy did you cook that burger or go straight raw deal?

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We've been thru this before,  safe meat from reputable grinder is safe like a rare steak or tarter, and the temp is what is important.

The finer taste of a steak burger,   
Medium rare for those that like it, 
temp on that burger was perfect,
some were medium.

They burger started on a hot grill and cooked about 12 mins total sealing the juices and hitting perfect temps.

I guess you wouldn't eat a lot of things i eat traveling around the world,
I know. It was more picking on you.

Just never know how well things are cleaned. I'm not a germ person but we could do a swab test on some equipment and go from there. I was a Qa supervisor at a plant where we did that. Usda inspections are by far harder than health inspection. Health inspection are kinda easy to bs. Usda must remain on site at all time while you are running. I'm HACCP certified and then have the restaurant one now, not that I'm saying I'm something special, I'm not.

Don't mine eating unique stuff. Steak considered safer internal due to bacteria on the outside. Ground, well is ground through out.

Animals that have corn in their diet have a higher baterial count as well. 100% grass feed is lower but still has bacteria.

Carry on. I'll leave you alone. Just messing with you. I eat your cooking, only request is a little more on the burger for me. 

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Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 05, 2017, 11:25:42 PM
That bacteria on the outside comment is interesting...and makes sense to me. 

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Title: Re: Grillin' and Chillin'
Post by: DOUG on May 06, 2017, 08:44:58 AM
That bacteria on the outside comment is interesting...and makes sense to me. 

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That is definitely the concern with any processed meat and cooking thru. If you grind your own you know how clean it is but i don't. Hopefully the local butcher is even cleaner.

Internal temp is very important when you buy mass produced ground meat,  I hope they don't have any E Coli near by because it takes 155 to kill it. I would have to give up burgers.
Title: Re: Grillin' and Chillin'
Post by: Big Dave on May 06, 2017, 01:42:11 PM
I like my burgers 1/2 burnt but that one looks awesome.
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on May 06, 2017, 02:00:52 PM
That bacteria on the outside comment is interesting...and makes sense to me. 

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That is definitely the concern with any processed meat and cooking thru. If you grind your own you know how clean it is but i don't. Hopefully the local butcher is even cleaner.

Internal temp is very important when you buy mass produced ground meat,  I hope they don't have any E Coli near by because it takes 155 to kill it. I would have to give up burgers.

145 seafood, 160 ground, and all chicken 165. Surface temps needs to be 160 on whole muscle product,  not necessarily internal. Recommended temps.

A lot of sickness comes from cross contamination really. Not clean equipment, not washing hands, blah blah. At home as well as business, be it butcher, manufacture, or production.

How do you know how clean the meat Is? You doing bacteria cultures at the house. In ancrobic situations? How much the media plates running you? I don't think they are expensive but it's gotta add up with all the equipment needed. Done it a few times.

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Title: Re: Grillin' and Chillin'
Post by: DOUG on May 06, 2017, 03:04:33 PM


How do you know how clean the meat Is?

I'll cook yours well done

Title: Re: Grillin' and Chillin'
Post by: DOUG on May 06, 2017, 04:36:36 PM
Butts will be ready soon
50 wings on the egg to follow
(https://uploads.tapatalk-cdn.com/20170506/4c927f160ea2f7c851a1c8581645ffe9.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 06, 2017, 05:57:49 PM
Wings
(https://uploads.tapatalk-cdn.com/20170506/8d995510941f83f02b9358b14dfef9ec.jpg)
Title: Re: Grillin' and Chillin'
Post by: Trailabite on May 06, 2017, 06:22:28 PM
That looks good, I'll be right over.

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Title: Re: Grillin' and Chillin'
Post by: DOUG on May 06, 2017, 09:37:39 PM
Yes i did trim the tree branches between those shots
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on May 06, 2017, 11:38:57 PM
Yes that does look awesome. 
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 07, 2017, 09:34:29 AM
Nice Doug! You area cooking machine recently!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 07, 2017, 09:45:00 PM
Tonight was the first cook with the Anova (sous vide). I wanted something easy, but good. I read about burgers being a good option, so went that route.

Make patties, season, seal (lightly)

Sous vide @ 130.5* for 1.5 hrs. Seared on the egg after.  I finished mine at 135*

Pic doesn't do justice, but it was darn good.  I threw the grilled bun on for the pic, but went back and added smoked jalapeños (on egg before I seared the burgers), avocado, havarti.


(https://uploads.tapatalk-cdn.com/20170508/454cf115b581928467a3baac488bdca6.jpg)(https://uploads.tapatalk-cdn.com/20170508/1af779d7830409eaf6906bb0d5e58903.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 07, 2017, 09:56:16 PM
Tonight was the first cook with the Anova (sous vide). I wanted something easy, but good. I read about burgers being a good option, so went that route.

Make patties, season, seal (lightly)

Sous vide @ 130.5* for 1.5 hrs. Seared on the egg after.  I finished mine at 135*

Pic doesn't do justice, but it was darn good.  I threw the grilled bun on for the pic, but went back and added smoked jalapeños (on egg before I seared the burgers), avocado, havarti.


(https://uploads.tapatalk-cdn.com/20170508/454cf115b581928467a3baac488bdca6.jpg)(https://uploads.tapatalk-cdn.com/20170508/1af779d7830409eaf6906bb0d5e58903.jpg)
Looks fantistic.

Is there less dripping on the grill this way?  Any thing in the bag when you are moving to the grill?
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 07, 2017, 10:21:16 PM
I'm not really sure, but it doesn't go on the grill long. Very juicy outcome.
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 10, 2017, 03:53:14 PM
We were in and out fast

(https://uploads.tapatalk-cdn.com/20170510/2ac7b523f5a1f1540decfd09fff88ebc.jpg)
Title: Re: Grillin' and Chillin'
Post by: HorrorQueen on May 11, 2017, 08:25:34 AM
 //:'(// I should have known better to read trough this first thing in the morning. I am now hungry. LOL
Title: Re: Grillin' and Chillin'
Post by: tjsahara00 on May 11, 2017, 08:30:26 AM
Ha...just go back and find the picture of a rare hamburger.  //:o//
Title: Re: Grillin' and Chillin'
Post by: HorrorQueen on May 11, 2017, 08:33:42 AM
 //letseat// //letseat// //letseat// //letseat// //letseat// //letseat// //letseat//
Title: Re: Grillin' and Chillin'
Post by: DOUG on May 11, 2017, 08:55:34 AM
Ha...just go back and find the picture of a rare hamburger.  //:o//
That will make it worse
Title: Re: Grillin' and Chillin'
Post by: tjsahara00 on May 11, 2017, 09:12:05 AM
opinions are like....
Title: Grillin' and Chillin'
Post by: BeerIAm on May 11, 2017, 06:53:14 PM
easy sausage on the grill

(https://uploads.tapatalk-cdn.com/20170511/c5934b45158d72e5753fd6f26e132387.jpg)
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on May 13, 2017, 10:30:20 PM
Went to a pig roast tonight and they cooked it in this thing.  Never seen it before.  It was described to me as not smoking it but sort of microwaving it.  82lb pig cooked in 6 hours.

(https://uploads.tapatalk-cdn.com/20170514/188c609309a611b075a153585e3aa629.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 14, 2017, 09:23:04 PM
Solid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too.

Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!(https://uploads.tapatalk-cdn.com/20170515/3da3e7399248f02e33533df98fb4ba92.jpg)(https://uploads.tapatalk-cdn.com/20170515/9723d822ea66de2ea5ce250533810a76.jpg)(https://uploads.tapatalk-cdn.com/20170515/9afd37c0a71b6cfb4e839413eab875fd.jpg)(https://uploads.tapatalk-cdn.com/20170515/c2963299a947386761f72d70ee635700.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 14, 2017, 09:43:15 PM
Oh man...

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Title: Re: Grillin' and Chillin'
Post by: DOUG on May 14, 2017, 09:47:35 PM
Nice color
Chim chiminey cheri
Title: Re: Grillin' and Chillin'
Post by: tcdawg on May 14, 2017, 09:56:44 PM
Solid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too.

Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!(https://uploads.tapatalk-cdn.com/20170515/3da3e7399248f02e33533df98fb4ba92.jpg)(https://uploads.tapatalk-cdn.com/20170515/9723d822ea66de2ea5ce250533810a76.jpg)(https://uploads.tapatalk-cdn.com/20170515/9afd37c0a71b6cfb4e839413eab875fd.jpg)(https://uploads.tapatalk-cdn.com/20170515/c2963299a947386761f72d70ee635700.jpg)


Epic

Why did you do the intial sear?
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 14, 2017, 10:02:18 PM
Solid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too.

Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!(https://uploads.tapatalk-cdn.com/20170515/3da3e7399248f02e33533df98fb4ba92.jpg)(https://uploads.tapatalk-cdn.com/20170515/9723d822ea66de2ea5ce250533810a76.jpg)(https://uploads.tapatalk-cdn.com/20170515/9afd37c0a71b6cfb4e839413eab875fd.jpg)(https://uploads.tapatalk-cdn.com/20170515/c2963299a947386761f72d70ee635700.jpg)


Epic

Why did you do the intial sear?


Not positive on why, but I read about people doing it sometimes, so thought I'd try it. I think it helps retain more juice. I'll see if I can dig up an explanation.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 14, 2017, 10:38:21 PM
Solid solid piece of meat cooked today. I can't wait to do this again. Original plan was to get some lower cost pieces of beef for kids and nicer filets for us adults. After getting a nice cut of skirt steak, I decided we would have that too.

Seasoned with evo, kosher salt, pepper, garlic powder, cayenne, and rubbed with chimichurri. Then I flash pre seared them before sealing and placing in the sous vide. I staggered two bags to cook two temps. Ours cooked for almost 6hrs at 131.5 in the bath. Rested for about 10 minutes then finished on the egg for the sear at 700+. Freaking awesome!(https://uploads.tapatalk-cdn.com/20170515/3da3e7399248f02e33533df98fb4ba92.jpg)(https://uploads.tapatalk-cdn.com/20170515/9723d822ea66de2ea5ce250533810a76.jpg)(https://uploads.tapatalk-cdn.com/20170515/9afd37c0a71b6cfb4e839413eab875fd.jpg)(https://uploads.tapatalk-cdn.com/20170515/c2963299a947386761f72d70ee635700.jpg)


Epic

Why did you do the intial sear?


Not positive on why, but I read about people doing it sometimes, so thought I'd try it. I think it helps retain more juice. I'll see if I can dig up an explanation.
I could see it adding flavor after the vacuum sealing and while it cooks in the bag.

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 14, 2017, 10:57:16 PM
More even cooking and more flavor. Also, potentially safer. Here is an article with a good explanation.

https://recipes.anovaculinary.com/recipe/pre-searing-vs-not-pre-searing-steak-before-cooking-sous-vide
Title: Re: Grillin' and Chillin'
Post by: jc79 on May 20, 2017, 11:59:46 PM
Damn, Jay!  Looks awesome.

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Title: Grillin' and Chillin'
Post by: Raisinhead on June 05, 2017, 08:54:23 AM
Did my first full brisket this weekend and it turned out great! 14 lb Choice Brisket. Trimmed, rubbed with olive oil, kosher salt, cracked pepper and some all purpose seasoning from Mitch's in Roswell.

Cooked for 26.5 hours to 205 IT with the Flameboss. (https://uploads.tapatalk-cdn.com/20170605/b1412c9e528088d03d8e450c0cd8e999.jpg)(https://uploads.tapatalk-cdn.com/20170605/18103fa7ef8c4a363fc03ff88f517a6a.jpg)(https://uploads.tapatalk-cdn.com/20170605/ef32db450c40936fd73bcc09a55d9a8f.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 05, 2017, 09:01:42 AM
^^ that bark tells the story.  Black Gold!!   Very nice
Title: Re: Grillin' and Chillin'
Post by: Chris36l on June 05, 2017, 09:51:05 AM
Oh wow!!! Those are gonna be some good burnt ends.


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Title: Re: Grillin' and Chillin'
Post by: DOUG on June 05, 2017, 01:22:39 PM
26.5 hours? Wow
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 05, 2017, 01:25:55 PM
26.5 hours? Wow

Yeah, I actually could have had it done sooner, but second guessed myself in the morning. Temp was rising too early, so I slowed it down. Should have stayed the course, but timing ended up working out.
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on June 05, 2017, 02:37:44 PM
26.5 hours? Wow

Yeah, I actually could have had it done sooner, but second guessed myself in the morning. Temp was rising too early, so I slowed it down. Should have stayed the course, but timing ended up working out.

Killin it Jay!!
Title: Re: Grillin' and Chillin'
Post by: jd30005 on June 06, 2017, 11:49:11 AM
My mouth is watering looking at the pics. Looks great!!
Title: Re: Grillin' and Chillin'
Post by: jc79 on June 06, 2017, 12:58:23 PM
Did you have to tend to the Egg at all to add lump, etc?

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 06, 2017, 01:28:52 PM
Thanks guys


Did you have to tend to the Egg at all to add lump, etc?

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I didn't on this one, which really shocked me. Usually I need to add more after 17ish hours. Too many variables for me to pin point what changed.

Same lump (royal oak)
Different temp controller (FB vs guru past)
Different cap (smokeware vs bge past)
First full packer
Also, I was very considerate about loading it down with coal
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 06, 2017, 01:45:50 PM
Thanks guys


Did you have to tend to the Egg at all to add lump, etc?

Sent from my SM-G935V using Tapatalk

I didn't on this one, which really shocked me. Usually I need to add more after 17ish hours. Too many variables for me to pin point what changed.

Same lump (royal oak)
Different temp controller (FB vs guru past)
Different cap (smokeware vs bge past)
First full packer
Also, I was very considerate about loading it down with coal

Smokeware - better than the BGE?  I'm cooking a full packer this weekend also.

I like it better so far. Best part is that you take away more room for error. When opening the top the daisy wheel could slide open, this one can't (could potentially ruin a meal if it opens up and you don't notice) Also, if you cook uncovered it creates more protection in the elements. And I think it looks very nice.

Very minor cons: cover doesn't fit over it easily, so I switch it out with the cap. Apparently you need to clean it occasionally, but I've heard it's very seldom.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 11, 2017, 10:21:02 AM
What are some ideas that you guys have either cooked or tasted that would do well in a cooking competition? Looking for  new unique ideas.
Title: Re: Grillin' and Chillin'
Post by: DOUG on June 12, 2017, 07:27:55 PM
Slumin tonight

Tenderloin $9.99 @ Kroger

(https://uploads.tapatalk-cdn.com/20170612/13290713733a999e32d6a28b45cd4271.jpg)
Title: Re: Grillin' and Chillin'
Post by: Big Dave on June 13, 2017, 02:16:09 PM
Burned some brats, burgers and dogs last night.

(http://i1146.photobucket.com/albums/o524/granthousehold1/Mobile%20Uploads/2017-06/20170612_180801_zpsbnioccba.jpg) (http://s1146.photobucket.com/user/granthousehold1/media/Mobile%20Uploads/2017-06/20170612_180801_zpsbnioccba.jpg.html)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 01, 2017, 12:03:44 AM
Getting ready to dominate a BBQ competition tomorrow with @acdwight although I can't take much credit. I am helping him drink Blanton's during prep though.

Sliders:

1/2 chorizo
1/2 ground
Patties

Homemade jalapeño cheese spread

Pulled pork

Homemade bacon marmalade

Hawaiian rolls

Will take pics tomorrow(https://uploads.tapatalk-cdn.com/20170701/eb53722cb1aff83d7b9f9f43955daa52.jpg)
Title: Re: Grillin' and Chillin'
Post by: jc79 on July 01, 2017, 01:52:02 AM
That all sounds awesome.... good luck tomorrow!


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Title: Re: Grillin' and Chillin'
Post by: DOUG on July 01, 2017, 08:48:16 AM
These are going on the egg shortly(https://uploads.tapatalk-cdn.com/20170701/90d05477a631059d8033f6bd485bd9a4.jpg)(https://uploads.tapatalk-cdn.com/20170701/2e7e9c64a42a50c6a77a688d1634d0d4.jpg)(https://uploads.tapatalk-cdn.com/20170701/62b4f768fb7eb595a871b7934e4c38c0.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 01, 2017, 09:50:59 AM
On the BGE
Smokin(https://uploads.tapatalk-cdn.com/20170701/92b405b976ccbcb1db72f41efc9f7a29.jpg)
Title: Re: Grillin' and Chillin'
Post by: Big Dave on July 01, 2017, 11:11:04 AM
Heading to my moms for our 4th of July get to gether to burn some more dogs, brats & burgers.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 01, 2017, 11:19:05 PM
The sliders today were life changing! Seriously insane. This pic doesn't do justice, but we crushed the competition. Twice as many votes as second place and more votes than all of the others combined!

(https://uploads.tapatalk-cdn.com/20170702/5a524252ea181c81c53a1b060ab9dbe1.jpg)
Title: Re: Grillin' and Chillin'
Post by: patman on July 01, 2017, 11:31:57 PM
The sliders today were life changing! Seriously insane. This pic doesn't do justice, but we crushed the competition. Twice as many votes as second place and more votes than all of the others combined!

(https://uploads.tapatalk-cdn.com/20170702/5a524252ea181c81c53a1b060ab9dbe1.jpg)

That's awesome. How many people voted? How many did you cook for?
Title: Re: Grillin' and Chillin'
Post by: Anvilsam on July 01, 2017, 11:38:14 PM
The sliders today were life changing! Seriously insane. This pic doesn't do justice, but we crushed the competition. Twice as many votes as second place and more votes than all of the others combined!

(https://uploads.tapatalk-cdn.com/20170702/5a524252ea181c81c53a1b060ab9dbe1.jpg)

That's awesome. How many people voted? How many did you cook for?
7 people


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 01, 2017, 11:41:30 PM
The sliders today were life changing! Seriously insane. This pic doesn't do justice, but we crushed the competition. Twice as many votes as second place and more votes than all of the others combined!

(https://uploads.tapatalk-cdn.com/20170702/5a524252ea181c81c53a1b060ab9dbe1.jpg)

That's awesome. How many people voted? How many did you cook for?

Roughly 60 people voted, probably cooked for 70.
Title: Re: Grillin' and Chillin'
Post by: flashover101 on July 02, 2017, 08:54:24 AM
Getting ready to dominate a BBQ competition tomorrow with @acdwight although I can't take much credit. I am helping him drink Blanton's during prep though.

Sliders:

1/2 chorizo
1/2 ground
Patties

Homemade jalapeño cheese spread

Pulled pork

Homemade bacon marmalade

Hawaiian rolls

Will take pics tomorrow(https://uploads.tapatalk-cdn.com/20170701/eb53722cb1aff83d7b9f9f43955daa52.jpg)
Good luck!!


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Title: Re: Grillin' and Chillin'
Post by: DOUG on July 02, 2017, 03:55:00 PM
The sliders today were life changing! Seriously insane. This pic doesn't do justice, but we crushed the competition. Twice as many votes as second place and more votes than all of the others combined!

(https://uploads.tapatalk-cdn.com/20170702/5a524252ea181c81c53a1b060ab9dbe1.jpg)
Edit saw it

The butts were incredible. Super moist. Yesterday's butts become today's corn black bean velta pork nachos for the teenagers. (https://uploads.tapatalk-cdn.com/20170702/dc16153a1f0e448e3d5c80394a801e02.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 04, 2017, 09:07:35 AM
Bacon wrapped pickled watermelon rhine. Appetizer before filets on the bge, caprese, stuffed potatoes.
(https://uploads.tapatalk-cdn.com/20170704/09d80ddc5709f37e796d30f8cd32a75e.jpg)
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on July 04, 2017, 09:40:04 AM
Ribs and deer ham(https://uploads.tapatalk-cdn.com/20170704/2f2e598095a4bbcba2d349f9b675170d.jpg)

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Title: Re: Grillin' and Chillin'
Post by: clark123456 on July 04, 2017, 10:16:56 AM
Bacon wrapped pickled watermelon rhine. Appetizer before filets on the bge, caprese, stuffed potatoes.
(https://uploads.tapatalk-cdn.com/20170704/09d80ddc5709f37e796d30f8cd32a75e.jpg)
I have never heard of pickled watermelon rind; thx for the knowledge

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Title: Re: Grillin' and Chillin'
Post by: DOUG on July 04, 2017, 12:38:54 PM
Bacon wrapped pickled watermelon rhine. Appetizer before filets on the bge, caprese, stuffed potatoes.
(https://uploads.tapatalk-cdn.com/20170704/09d80ddc5709f37e796d30f8cd32a75e.jpg)
I have never heard of pickled watermelon rind; thx for the knowledge

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Me either. They were delicious. They brought them out and said cook these.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 15, 2017, 11:07:41 PM
Solid weekend of cooking for me with family in town.

Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)

I have a butt going and planning pulled pork tacos and fried rice tomorrow
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 16, 2017, 09:19:57 AM
Solid weekend of cooking for me with family in town.

Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)

I have a butt going and planning pulled pork tacos and fried rice tomorrow
Sounds delicious  Smoked 2 butts yesterday. Fed the neighbors. Soooooo moist. 
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on July 16, 2017, 09:20:24 AM
Solid weekend of cooking for me with family in town.

Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)

I have a butt going and planning pulled pork tacos and fried rice tomorrow
Sounds delicious  Smoked 2 butts yesterday. Fed the neighbors. Soooooo moist.

What internal temp?
Title: Re: Grillin' and Chillin'
Post by: DOUG on July 16, 2017, 09:31:40 AM
Solid weekend of cooking for me with family in town.

Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)

I have a butt going and planning pulled pork tacos and fried rice tomorrow
Sounds delicious  Smoked 2 butts yesterday. Fed the neighbors. Soooooo moist.

What internal temp?
Butts195+ then rest in cooler an hour or more.

Mustard rub and rebel rub covered all over. Can go overnight wrapped preferred but I crashed Friday night and forgot.

Cook 3 hours in smoke at 225

Then wrap tight and add some sauce on top

Temp raised to 250 until 195+

About 6 hours yesterday. Gave up on long cooks long ago when I got better results with this method.
Title: Re: Grillin' and Chillin'
Post by: tcdawg on July 16, 2017, 10:02:45 AM
Solid weekend of cooking for me with family in town.

Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)

I have a butt going and planning pulled pork tacos and fried rice tomorrow
Sounds delicious  Smoked 2 butts yesterday. Fed the neighbors. Soooooo moist.

What internal temp?
Butts195+ then rest in cooler an hour or more.

Mustard rub and rebel rub covered all over. Can go overnight wrapped preferred but I crashed Friday night and forgot.

Cook 3 hours in smoke at 225

Then wrap tight and add some sauce on top

Temp raised to 250 until 195+

About 6 hours yesterday. Gave up on long cooks long ago when I got better results with this method.


I think Im going to try your method next time I do a butt.  Sounds like it cuts the cook time in half.
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 26, 2017, 09:24:18 PM
Butts. 
Super moist as always. 
Neighbors say quit your job good.

@tcdawg did you try it?

(https://uploads.tapatalk-cdn.com/20170827/f7fcf6720377a65cd8761975e564e0d5.jpg)(https://uploads.tapatalk-cdn.com/20170827/a25e0c4c28949a135d0b9e798ff714b6.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on August 27, 2017, 09:42:26 AM
Butts. 
Super moist as always. 
Neighbors say quit your job good.

@tcdawg did you try it?

(https://uploads.tapatalk-cdn.com/20170827/f7fcf6720377a65cd8761975e564e0d5.jpg)(https://uploads.tapatalk-cdn.com/20170827/a25e0c4c28949a135d0b9e798ff714b6.jpg)

Butt w the wrap? Not yet. But I will soon
Title: Re: Grillin' and Chillin'
Post by: BeerIAm on August 27, 2017, 10:58:55 AM
Solid weekend of cooking for me with family in town.

Filets, smoked Mac and cheese with smoked Jalapeño, bacon, etc. nothing new, but crushed the steaks and sear marks so I snapped a pic(https://uploads.tapatalk-cdn.com/20170716/9fb0309944bdfc2b25257238bc855ddb.jpg)

I have a butt going and planning pulled pork tacos and fried rice tomorrow
Sounds delicious  Smoked 2 butts yesterday. Fed the neighbors. Soooooo moist.

What internal temp?
Butts195+ then rest in cooler an hour or more.

Mustard rub and rebel rub covered all over. Can go overnight wrapped preferred but I crashed Friday night and forgot.

Cook 3 hours in smoke at 225

Then wrap tight and add some sauce on top

Temp raised to 250 until 195+

About 6 hours yesterday. Gave up on long cooks long ago when I got better results with this method.
Thanks will have to try this.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 04, 2017, 12:04:28 AM
Slightly relevant to this thread

(https://uploads.tapatalk-cdn.com/20170904/8c008e41543f0177b1a5929cffb3b1fd.jpg)
Title: Re: Grillin' and Chillin'
Post by: flashover101 on September 04, 2017, 06:53:04 PM
(https://uploads.tapatalk-cdn.com/20170904/bbb70663565e7860f04a50beb078f95b.jpg)Happy Labor Day!
Title: Re: Grillin' and Chillin'
Post by: gint2 on September 04, 2017, 11:08:52 PM
Never, never, never move your Kamado (Egg/Joe/Primo, etc) without checking then and/hinder tightness.  I wanted to cry for him! I was helping a friend move a few weeks back.  He was so frigging calm!
(https://uploads.tapatalk-cdn.com/20170905/ce0ddca72a73aa412d0118be572c9766.jpg)(https://uploads.tapatalk-cdn.com/20170905/06f09f94dcb7095582abb736106146f4.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 04, 2017, 11:10:37 PM
That stinks!!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on September 04, 2017, 11:19:41 PM
Tried a new dessert a few days ago. It was killer!!

Blueberry dumplings-
(https://uploads.tapatalk-cdn.com/20170905/6ce6bb16f6a956007f0ec9ec7ca8cdb2.jpg)
Title: Re: Grillin' and Chillin'
Post by: kent10sne1 on September 05, 2017, 05:48:29 AM
Tried a new dessert a few days ago. It was killer!!

Blueberry dumplings-
(https://uploads.tapatalk-cdn.com/20170905/6ce6bb16f6a956007f0ec9ec7ca8cdb2.jpg)

I'm thinking Jay needs to do this for all of our remaining rides during 2017 as the new Staff.  this one would be a great one for Harlen.  make sure you are prepared to make plenty for everyone.   what a great suggestion.  so glad Jay got the new job.   "Master Chef/Wheeler"  i see a new title in the works.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on September 05, 2017, 06:54:21 AM
Tried a new dessert a few days ago. It was killer!!

Blueberry dumplings-
(https://uploads.tapatalk-cdn.com/20170905/6ce6bb16f6a956007f0ec9ec7ca8cdb2.jpg)

I'm thinking Jay needs to do this for all of our remaining rides during 2017 as the new Staff.  this one would be a great one for Harlen.  make sure you are prepared to make plenty for everyone.   what a great suggestion.  so glad Jay got the new job.   "Master Chef/Wheeler"  i see a new title in the works.
He's definitely more of a master at cooking than wheeling.

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Title: Re: Grillin' and Chillin'
Post by: clark123456 on September 05, 2017, 06:56:22 AM
Never, never, never move your Kamado (Egg/Joe/Primo, etc) without checking then and/hinder tightness.  I wanted to cry for him! I was helping a friend move a few weeks back.  He was so frigging calm!
(https://uploads.tapatalk-cdn.com/20170905/ce0ddca72a73aa412d0118be572c9766.jpg)(https://uploads.tapatalk-cdn.com/20170905/06f09f94dcb7095582abb736106146f4.jpg)


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So, you broke it and you're blaming him...that seems like a Jay move.

Seriously what was meant with "checking then and/hinder tightness"?

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Title: Re: Grillin' and Chillin'
Post by: gint2 on September 05, 2017, 07:55:17 AM
Never, never, never move your Kamado (Egg/Joe/Primo, etc) without checking then and/hinder tightness.  I wanted to cry for him! I was helping a friend move a few weeks back.  He was so frigging calm!
(https://uploads.tapatalk-cdn.com/20170905/ce0ddca72a73aa412d0118be572c9766.jpg)(https://uploads.tapatalk-cdn.com/20170905/06f09f94dcb7095582abb736106146f4.jpg)


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So, you broke it and you're blaming him...that seems like a Jay move.

Seriously what was meant with "checking then and/hinder tightness"?

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Typo and I didn't recheck my spelling...
 hinge. The hinge/band tightness.

Not supposed to lift them from the hinge but he said grab it there.  We were standing g there with the lid 4' in the air and the base just rolled out and smashed.   


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Title: Re: Grillin' and Chillin'
Post by: DOUG on September 07, 2017, 06:02:27 PM
Prime filets. Forgot to take a photo prior to cooking.  They were purdy. 
(https://uploads.tapatalk-cdn.com/20170907/6add849bc66a00d952b28508bd4c06c0.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on September 13, 2017, 06:35:07 PM
Moonies Flowery Branch BBQ lunch. Outstanding brisket. 

(https://uploads.tapatalk-cdn.com/20170913/7bc17d51abff56f63c77bf50e58b82a6.jpg)
Title: Re: Grillin' and Chillin'
Post by: Chris36l on September 13, 2017, 06:58:04 PM
Moonies Flowery Branch BBQ lunch. Outstanding brisket. 

(https://uploads.tapatalk-cdn.com/20170913/7bc17d51abff56f63c77bf50e58b82a6.jpg)
Love that place!!!! You should check out southern smoke over on spout springs. They just opened the new location where papa jacks was.


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Title: Re: Grillin' and Chillin'
Post by: flashover101 on September 13, 2017, 07:00:01 PM
It'd be hard to beat Moonies.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 15, 2017, 11:31:31 AM
Bacon morning!!(https://uploads.tapatalk-cdn.com/20171015/49ed04f49fd6a9d4069085c6c1535652.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on October 15, 2017, 01:26:53 PM
Bacon morning!!(https://uploads.tapatalk-cdn.com/20171015/49ed04f49fd6a9d4069085c6c1535652.jpg)

That’s a beautiful thing
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 17, 2017, 11:12:40 PM
Solid dinner tonight. I did sous vide steaks and they came out great!

Seasoned with salt and pepper, topped with some fresh rosemary, then vacuum sealed. (https://uploads.tapatalk-cdn.com/20171018/3f77024679127179f416e3fd24235740.jpg)

Then cooked in sous vide for 90 min at 129.5 degrees. Dunked in an ice bath for 2 minutes. (https://uploads.tapatalk-cdn.com/20171018/580cda83a38d62762222fce8159dc956.jpg)

Patted dry. Seared in cast iron with clarified butter, brushed on each flip for a total of a few minutes. I seared all sides.

We like medium rare, came out perfect!

(https://uploads.tapatalk-cdn.com/20171018/f5516f518ffa90622f69a6872a8f7456.jpg)(https://uploads.tapatalk-cdn.com/20171018/a0109db588efc666e474db40822fe324.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on October 18, 2017, 06:30:15 AM
Solid dinner tonight. I did sous vide steaks and they came out great!

Seasoned with salt and pepper, topped with some fresh rosemary, then vacuum sealed. (https://uploads.tapatalk-cdn.com/20171018/3f77024679127179f416e3fd24235740.jpg)

Then cooked in sous vide for 90 min at 129.5 degrees. Dunked in an ice bath for 2 minutes. (https://uploads.tapatalk-cdn.com/20171018/580cda83a38d62762222fce8159dc956.jpg)

Patted dry. Seared in cast iron with clarified butter, brushed on each flip for a total of a few minutes. I seared all sides.

We like medium rare, came out perfect!

(https://uploads.tapatalk-cdn.com/20171018/f5516f518ffa90622f69a6872a8f7456.jpg)(https://uploads.tapatalk-cdn.com/20171018/a0109db588efc666e474db40822fe324.jpg)
Damn...looks awesome!

I'm assuming steak dinner means you're double dipping, or just really confident!

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 18, 2017, 07:37:58 AM
Solid dinner tonight. I did sous vide steaks and they came out great!

Seasoned with salt and pepper, topped with some fresh rosemary, then vacuum sealed. (https://uploads.tapatalk-cdn.com/20171018/3f77024679127179f416e3fd24235740.jpg)

Then cooked in sous vide for 90 min at 129.5 degrees. Dunked in an ice bath for 2 minutes. (https://uploads.tapatalk-cdn.com/20171018/580cda83a38d62762222fce8159dc956.jpg)

Patted dry. Seared in cast iron with clarified butter, brushed on each flip for a total of a few minutes. I seared all sides.

We like medium rare, came out perfect!

(https://uploads.tapatalk-cdn.com/20171018/f5516f518ffa90622f69a6872a8f7456.jpg)(https://uploads.tapatalk-cdn.com/20171018/a0109db588efc666e474db40822fe324.jpg)
Damn...looks awesome!

I'm assuming steak dinner means you're double dipping, or just really confident!

Sent from my SM-G930V using Tapatalk

Wife has been training for her new job and just aced her test! Everything else has been going well though!
Title: Re: Grillin' and Chillin'
Post by: clark123456 on October 18, 2017, 07:39:16 AM
Solid dinner tonight. I did sous vide steaks and they came out great!

Seasoned with salt and pepper, topped with some fresh rosemary, then vacuum sealed. (https://uploads.tapatalk-cdn.com/20171018/3f77024679127179f416e3fd24235740.jpg)

Then cooked in sous vide for 90 min at 129.5 degrees. Dunked in an ice bath for 2 minutes. (https://uploads.tapatalk-cdn.com/20171018/580cda83a38d62762222fce8159dc956.jpg)

Patted dry. Seared in cast iron with clarified butter, brushed on each flip for a total of a few minutes. I seared all sides.

We like medium rare, came out perfect!

(https://uploads.tapatalk-cdn.com/20171018/f5516f518ffa90622f69a6872a8f7456.jpg)(https://uploads.tapatalk-cdn.com/20171018/a0109db588efc666e474db40822fe324.jpg)
Damn...looks awesome!

I'm assuming steak dinner means you're double dipping, or just really confident!

Sent from my SM-G930V using Tapatalk

Wife has been training for her new job and just aced her test! Everything else has been going well though!
Awesome! 

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on October 18, 2017, 08:02:11 AM
@Raisinhead
ice bath after the sous vide?  new one to me.  more info
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 18, 2017, 08:05:13 AM
@Raisinhead
ice bath after the sous vide?  new one to me.  more info

It was my first time trying it, but it keeps internal meat from cooking more during the sear. It seemed to work well.
Title: Re: Grillin' and Chillin'
Post by: BigMike on October 18, 2017, 01:22:07 PM
I have a 3.5lb brisket on the BGE right now.  Temperature holding steady at 285. 

Used Lane's Brisket Rub and Ancho Espresso Rub.
Title: Re: Grillin' and Chillin'
Post by: BigMike on October 18, 2017, 05:39:44 PM
(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 21, 2017, 10:29:40 PM
(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)


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How did it turn out?

I did wings tonight. Not terrible. (https://uploads.tapatalk-cdn.com/20171022/5bfec87f389429a080d1516f0145bc3e.jpg)
Title: Re: Grillin' and Chillin'
Post by: BigMike on October 22, 2017, 07:47:29 AM
(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)


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How did it turn out?

I did wings tonight. Not terrible. (https://uploads.tapatalk-cdn.com/20171022/5bfec87f389429a080d1516f0145bc3e.jpg)

Wings look great.  I want to try to do them soon. Did you put anything on them?

The brisket turn out delicious.  Nice bark and juicy. Need to find a 10 lb piece next time.


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Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on October 22, 2017, 09:13:08 AM
I did grilled wings last week.

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 22, 2017, 09:48:20 AM
(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)


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How did it turn out?

I did wings tonight. Not terrible. (https://uploads.tapatalk-cdn.com/20171022/5bfec87f389429a080d1516f0145bc3e.jpg)

Wings look great.  I want to try to do them soon. Did you put anything on them?

The brisket turn out delicious.  Nice bark and juicy. Need to find a 10 lb piece next time.


Sent from my iPhone using Tapatalk

I read that the trick is to put them on a drying rack overnight in the fridge. I only did a few hours. Seasoned with salt and Tony's Creole Seasoning, indirect for 50 min, tossed in BGE siracha onion, back on for 5-10 min.
Title: Re: Grillin' and Chillin'
Post by: Mortalis5509 on October 22, 2017, 10:10:16 AM
(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)


Sent from my iPhone using Tapatalk

How did it turn out?

I did wings tonight. Not terrible. (https://uploads.tapatalk-cdn.com/20171022/5bfec87f389429a080d1516f0145bc3e.jpg)

Wings look great.  I want to try to do them soon. Did you put anything on them?

The brisket turn out delicious.  Nice bark and juicy. Need to find a 10 lb piece next time.


Sent from my iPhone using Tapatalk

I read that the trick is to put them on a drying rack overnight in the fridge. I only did a few hours. Seasoned with salt and Tony's Creole Seasoning, indirect for 50 min, tossed in BGE siracha onion, back on for 5-10 min.
Doing that will dry out the skin to make them a little more crispy. Another way is to use corn starch which absorbs moisture.

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 22, 2017, 10:15:24 AM
(https://uploads.tapatalk-cdn.com/20171018/89807e21e2e4b261ef7bb2664560c071.jpg)


Sent from my iPhone using Tapatalk

How did it turn out?

I did wings tonight. Not terrible. (https://uploads.tapatalk-cdn.com/20171022/5bfec87f389429a080d1516f0145bc3e.jpg)

Wings look great.  I want to try to do them soon. Did you put anything on them?

The brisket turn out delicious.  Nice bark and juicy. Need to find a 10 lb piece next time.


Sent from my iPhone using Tapatalk

I read that the trick is to put them on a drying rack overnight in the fridge. I only did a few hours. Seasoned with salt and Tony's Creole Seasoning, indirect for 50 min, tossed in BGE siracha onion, back on for 5-10 min.
Doing that will dry out the skin to make them a little more crispy. Another way is to use corn starch which absorbs moisture.

Sent from my SM-G935V using Tapatalk

Yeah. I added baking powder also, sorry. Still not as crispy as I'd like, but close.
Title: Re: Grillin' and Chillin'
Post by: BigMike on October 22, 2017, 10:54:58 AM
What temp did you use for the wings? I'm thinking of removing the skin for.lower calories.


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 22, 2017, 11:16:09 AM
What temp did you use for the wings? I'm thinking of removing the skin for.lower calories.


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I did 350 on mine.
Title: Grillin' and Chillin'
Post by: BigMike on October 22, 2017, 06:08:53 PM
We'll see what happens. Remove the skin and used Garlic 101 and Fore drill. Both spices from Pork U.

(https://uploads.tapatalk-cdn.com/20171022/d6602d8a1020553438bec66b78984b78.jpg)


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Title: Re: Grillin' and Chillin'
Post by: jc79 on October 22, 2017, 07:15:03 PM
When my God daughter asks for brisket, she gets brisket.  24hrs @ 225 - 15lb whole packer and turbo beef ribs for extra

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(http://s2.quickmeme.com/img/a8/a8f0aeb85b237bdaf62de8474e139fd887cf9b28964dc191e129465e20e5478b.jpg)
Title: Re: Grillin' and Chillin'
Post by: BigMike on October 22, 2017, 09:18:41 PM
Wings were good and low calorie. Next time I'm going to do them plain and them toss em in wing sauce.


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 27, 2017, 06:49:01 PM
Over the top chili. Can't wait to eat it. Second attempt, smells and looks awesome!(https://uploads.tapatalk-cdn.com/20171027/5f16c202219b5ce4949fa1c170a9b5f9.jpg)(https://uploads.tapatalk-cdn.com/20171027/4f9a69955b2829ad53dbf094998d53d4.jpg)
Title: Re: Grillin' and Chillin'
Post by: Scott F. on October 27, 2017, 08:11:54 PM
If anyone uses hickory chips, I can bring a bunch of small chunks of hickory to AOP next weekend. I took a bunch to coworkers who wanted something bigger than the store bought chips. They just shaved off the size they wanted, soaked and went to grilling.

I have tons of hickory. Took down a huge tree in my yard.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 27, 2017, 09:24:17 PM
If anyone uses hickory chips, I can bring a bunch of small chunks of hickory to AOP next weekend. I took a bunch to coworkers who wanted something bigger than the store bought chips. They just shaved off the size they wanted, soaked and went to grilling.

I have tons of hickory. Took down a huge tree in my yard.

I would love some! Used some hickory with this chili. I'm not sure about aop next weekend though.
Title: Re: Grillin' and Chillin'
Post by: DOUG on October 27, 2017, 10:35:35 PM
If anyone uses hickory chips, I can bring a bunch of small chunks of hickory to AOP next weekend. I took a bunch to coworkers who wanted something bigger than the store bought chips. They just shaved off the size they wanted, soaked and went to grilling.

I have tons of hickory. Took down a huge tree in my yard.

I would love some! Used some hickory with this chili. I'm not sure about aop next weekend though.
Me too!
Title: Re: Grillin' and Chillin'
Post by: Scott F. on October 28, 2017, 08:53:06 AM
If anyone uses hickory chips, I can bring a bunch of small chunks of hickory to AOP next weekend. I took a bunch to coworkers who wanted something bigger than the store bought chips. They just shaved off the size they wanted, soaked and went to grilling.

I have tons of hickory. Took down a huge tree in my yard.

I would love some! Used some hickory with this chili. I'm not sure about aop next weekend though.

@Raisinhead  you are close enough to me if you don't make AOP you could just stop by the house sometime.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 28, 2017, 12:13:05 PM
If anyone uses hickory chips, I can bring a bunch of small chunks of hickory to AOP next weekend. I took a bunch to coworkers who wanted something bigger than the store bought chips. They just shaved off the size they wanted, soaked and went to grilling.

I have tons of hickory. Took down a huge tree in my yard.

I would love some! Used some hickory with this chili. I'm not sure about aop next weekend though.

@Raisinhead  you are close enough to me if you don't make AOP you could just stop by the house sometime.

Preciate it sir
Title: Re: Grillin' and Chillin'
Post by: DOUG on October 28, 2017, 03:45:34 PM
Venison sausage for the game
(https://uploads.tapatalk-cdn.com/20171028/df304f0f95056fa9a79538e36774d19e.jpg)(https://uploads.tapatalk-cdn.com/20171028/dbcb417d2bb61b38bfe51c6ba73eb177.jpg)
Title: Re: Grillin' and Chillin'
Post by: DOUG on October 31, 2017, 06:38:55 PM
Linda's championship chili with lime zest is  always a winner on Halloween!

(https://uploads.tapatalk-cdn.com/20171031/530b3bab1b8728f294274662b3591744.jpg)
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on November 01, 2017, 10:46:11 PM
Venison sausage for the game
(https://uploads.tapatalk-cdn.com/20171028/df304f0f95056fa9a79538e36774d19e.jpg)(https://uploads.tapatalk-cdn.com/20171028/dbcb417d2bb61b38bfe51c6ba73eb177.jpg)


@Doug .... whos Yenko?? if you have been hiding that from me ima be jealous
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 02, 2017, 12:01:10 AM
Venison sausage for the game
(https://uploads.tapatalk-cdn.com/20171028/df304f0f95056fa9a79538e36774d19e.jpg)(https://uploads.tapatalk-cdn.com/20171028/dbcb417d2bb61b38bfe51c6ba73eb177.jpg)


@Doug .... whos Yenko?? if you have been hiding that from me ima be jealous
They're all my cousins. He's got about 20 more... he rotates them to the house from the hanger.   Tony has seen a few.  Maybe clark too, Hemi cuda conv, hemi super bee, 2 hellcats, a bunch of chevelles a few over 1000hp,, gto, bunch of 60s camaros some very rare, 440 coronet conv.  Vettes
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 13, 2017, 08:20:45 AM
Anyone have a large BGE nest sitting around?
Title: Re: Grillin' and Chillin'
Post by: flashover101 on November 13, 2017, 02:22:09 PM
Anyone have a large BGE nest sitting around?
I do


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 13, 2017, 02:23:28 PM
Anyone have a large BGE nest sitting around?
I do


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Dang, found one on CL. Thank you though! Temp solution while friend builds a table.
Title: Re: Grillin' and Chillin'
Post by: flashover101 on November 13, 2017, 02:24:48 PM
No problem


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 18, 2017, 12:57:43 PM
Threw on a few $8 pork butts yesterday.

Sandwiches, tacos, pork fried rice, what else could I do?

(https://uploads.tapatalk-cdn.com/20171118/5eb27f6be80bae4fbcc106c0f8b01a3a.jpg)(https://uploads.tapatalk-cdn.com/20171118/3bfdf0514abdc76419c054c77f7bc790.jpg)(https://uploads.tapatalk-cdn.com/20171118/62c281d50f5844ffe1f2647b222ff3b2.jpg)(https://uploads.tapatalk-cdn.com/20171118/b9baf1a0ddfa7a9f6ed0b2868a2ba45f.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 18, 2017, 07:15:03 PM
Copying Jay's bacon wrapped pork tenderloin....hopefully it's at least half as good as his:

(https://uploads.tapatalk-cdn.com/20171119/2092c76438c1e841bba8bba982eca72d.jpg)

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 18, 2017, 10:20:44 PM
$8 pork butts

I feel like I missed a post somewhere.

Sorry, it was a few days ago and a friends actually grabbed the last three for me from Kroger.
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 19, 2017, 07:49:32 AM
$8 pork butts

I feel like I missed a post somewhere.

Sorry, it was a few days ago and a friends actually grabbed the last three for me from Kroger.
No share? WTH
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 19, 2017, 09:35:29 AM
$8 pork butts

I feel like I missed a post somewhere.

Sorry, it was a few days ago and a friends actually grabbed the last three for me from Kroger.
No share? WTH

I know, pretty big fail. Come to Roswell if you want some leftovers.
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 19, 2017, 09:56:15 AM
$8 pork butts

I feel like I missed a post somewhere.

Sorry, it was a few days ago and a friends actually grabbed the last three for me from Kroger.
No share? WTH

I know, pretty big fail. Come to Roswell if you want some leftovers.
Sounds and looks delicious. Wish I could. We're hanging in FL.
(https://uploads.tapatalk-cdn.com/20171119/5b6b1f46b5cec6cf99c3ad9d1676fd7a.jpg)
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 19, 2017, 09:57:04 AM
$8 pork butts

I feel like I missed a post somewhere.

Sorry, it was a few days ago and a friends actually grabbed the last three for me from Kroger.
No share? WTH

I know, pretty big fail. Come to Roswell if you want some leftovers.
Sounds and looks delicious. Wish I could. We're hanging in FL.
(https://uploads.tapatalk-cdn.com/20171119/5b6b1f46b5cec6cf99c3ad9d1676fd7a.jpg)

Show off! I don't feel badly anymore.
Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 19, 2017, 10:58:16 AM
Show off!

Hello kettle :)
Pot

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on November 19, 2017, 10:25:17 PM
I cooked some fish this weekend that was delicious. It was going to be trout meunière, but couldn't find trout so just did it with tilapia. I used Ralph Brennan's recipe.

(https://uploads.tapatalk-cdn.com/20171120/a82a01b2378610f2940f7e7651af55cf.jpg)
Title: Re: Grillin' and Chillin'
Post by: BigMike on November 20, 2017, 09:07:24 AM
The "bacon" of fish.  Just make sure it isn't from China

http://www.foxnews.com/food-drink/2014/04/09/truth-about-tilapia.html
Title: Re: Grillin' and Chillin'
Post by: DOUG on November 23, 2017, 08:00:19 AM
Homemade holiday goodies

Pecan pies

Rum cake

Roasted pecans(https://uploads.tapatalk-cdn.com/20171123/b35b7328a05743c1939e9bc76c2bd270.jpg)
Title: Re: Grillin' and Chillin'
Post by: jc79 on November 23, 2017, 03:19:06 PM
We have 16 people at the house today. One turkey being fried, one on the Egg and a Honey Baked Ham.

(https://uploads.tapatalk-cdn.com/20171123/5bfa5e1bf9cd530450be4c9c5e267630.jpg)

(https://uploads.tapatalk-cdn.com/20171123/3d66d6bf325158740cb56f702c8663b6.jpg)


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Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 23, 2017, 03:23:41 PM
We have 16 people at the house today. One turkey being fried, one on the Egg and a Honey Baked Ham.

(https://uploads.tapatalk-cdn.com/20171123/5bfa5e1bf9cd530450be4c9c5e267630.jpg)

(https://uploads.tapatalk-cdn.com/20171123/3d66d6bf325158740cb56f702c8663b6.jpg)


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Awesome!  Looks safe, too...good job.

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Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 23, 2017, 03:38:03 PM
We have 16 people at the house today. One turkey being fried, one on the Egg and a Honey Baked Ham.

(https://uploads.tapatalk-cdn.com/20171123/5bfa5e1bf9cd530450be4c9c5e267630.jpg)

(https://uploads.tapatalk-cdn.com/20171123/3d66d6bf325158740cb56f702c8663b6.jpg)


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Awesome!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 23, 2017, 03:38:47 PM
Smoked Turkey
24 hour brine.

(https://uploads.tapatalk-cdn.com/20171123/dfac60d250fc07ecbbe860d0df47da76.jpg)
Title: Re: Grillin' and Chillin'
Post by: Anvilsam on November 23, 2017, 03:44:29 PM
Oven cooked turkey with a 24 hour brine and citrus herb butter.


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Title: Re: Grillin' and Chillin'
Post by: DOUG on November 23, 2017, 04:06:38 PM
Awesome food guys!

Man we had a spread. All the old favorites.

(https://uploads.tapatalk-cdn.com/20171123/3b0a12125f0ba9b6f5cce71d05d4e806.jpg)
Title: Re: Grillin' and Chillin'
Post by: jc79 on November 23, 2017, 04:38:39 PM
Lookin good guys!  Mine were brined for about 16 hours and then put in the fridge to dry out.


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Title: Re: Grillin' and Chillin'
Post by: cru9 on November 23, 2017, 06:04:41 PM
24 hour Brine and the first smoked Turkey on an EGG. We were very pleased.

(https://uploads.tapatalk-cdn.com/20171123/de481279dc32cfa59594889ea4f0f279.jpg)


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Title: Re: Grillin' and Chillin'
Post by: jc79 on November 23, 2017, 07:04:20 PM
What temp did you guys smoke at?


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Title: Re: Grillin' and Chillin'
Post by: clark123456 on November 23, 2017, 08:07:19 PM
What temp did you guys smoke at?


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I'll do just about any temp, but I prefer 65 to 75*F.   
Title: Grillin' and Chillin'
Post by: cru9 on November 23, 2017, 09:27:17 PM
325 degrees
165 degree meat temp
Took about 2:45 minutes. 
It was a 13 pound bird.

This was my first egg attempt. It turned out great.


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on November 24, 2017, 11:16:55 AM
What temp did you guys smoke at?


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I'll do just about any temp, but I prefer 65 to 75*F.

I do 325 for chickens and turkeys
Title: Re: Grillin' and Chillin'
Post by: DOUG on January 27, 2018, 01:08:01 PM
For chillin around the next camp fire(https://uploads.tapatalk-cdn.com/20180127/ea78f1d9296e3068fe66a4a083586c58.jpg)
Title: Re: Grillin' and Chillin'
Post by: clark123456 on January 27, 2018, 01:19:50 PM
For chillin around the next camp fire(https://uploads.tapatalk-cdn.com/20180127/ea78f1d9296e3068fe66a4a083586c58.jpg)
Nice!

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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on May 09, 2018, 11:28:45 PM
Ran across this on FB marketplace, I think it’s a pretty good deal. (https://uploads.tapatalk-cdn.com/20180510/284edbec921ec9c6cd28fd0ad6b33d6f.jpg)
Title: Grillin' and Chillin'
Post by: BigPrince on August 05, 2018, 07:36:56 PM
23 day journey to homemade Pastrami deliciousness complete.
21 day cure, overnight desalinate soak, overnight rub rest, 7hr smoke

Prime whole packer brisket trimmed and butchered into three ~4lb chunks
(https://uploads.tapatalk-cdn.com/20180805/c3f938852772dc3953333f769e0ab0c8.jpg)

From scratch brine / cure
(https://uploads.tapatalk-cdn.com/20180805/81e2a58b936e68ab1148d8baac982bfe.jpg)

Day 7 checkin
(https://uploads.tapatalk-cdn.com/20180805/025588f9f91922f013b169bd953e3c08.jpg)

Day 21 pull, rinse, and desalinate overnight
(https://uploads.tapatalk-cdn.com/20180805/23b1961e5e3cc780487541ba77e08e5b.jpg)

Day 22 dry and rub
(https://uploads.tapatalk-cdn.com/20180805/337298c91a2cee31f6f37bd442755594.jpg)

On the smoker
(https://uploads.tapatalk-cdn.com/20180805/bc5239bf0f09a890c2dbbad166ab7b2b.jpg)

Tried one chunk on the steamer after the stall.. much quicker but not as tender and the egg doesn't dry out the meat so really not a necessary step
(https://uploads.tapatalk-cdn.com/20180805/80705581e9328f769c2b69beefac617c.jpg)

Wrapped at the stall
(https://uploads.tapatalk-cdn.com/20180805/bbdf54303935f63d8b018715a63b5fe2.jpg)

And deliciousness
(https://uploads.tapatalk-cdn.com/20180805/c220d013f9875c42b19d1ad6b50c090d.jpg)
Title: Re: Grillin' and Chillin'
Post by: tcdawg on August 05, 2018, 07:46:28 PM
^^^ epic!!!
Title: Re: Grillin' and Chillin'
Post by: clark123456 on August 05, 2018, 07:52:56 PM
That's one hell of a smoke ring!

Seriously, that's pretty awesome.  Did you make the rub?

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Title: Re: Grillin' and Chillin'
Post by: BigPrince on August 05, 2018, 08:08:14 PM
Did you make the rub?

Combining spices yes, not a premixed rub.
Title: Re: Grillin' and Chillin'
Post by: gint2 on August 05, 2018, 08:20:20 PM
23 day cook! Daum that’s commitment! Looks great!


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Title: Re: Grillin' and Chillin'
Post by: Will on August 06, 2018, 08:43:39 AM
Nice  [excited]
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on August 06, 2018, 08:49:44 AM
Very cool Don!!
Title: Re: Grillin' and Chillin'
Post by: flashover101 on August 06, 2018, 10:31:30 AM
I’m sure everyone enjoyed it! Awesome


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Title: Re: Grillin' and Chillin'
Post by: clark123456 on August 06, 2018, 10:55:27 AM
Did you make the rub?

Combining spices yes, not a premixed rub.
Nice.  Can you tell a difference between the point and the flat with pastrami? If so, what differences (flavor, tenderness, texture, etc), and which one is better IYHO?
Title: Re: Grillin' and Chillin'
Post by: BigPrince on August 06, 2018, 11:29:57 AM
Did you make the rub?

Combining spices yes, not a premixed rub.
Nice.  Can you tell a difference between the point and the flat with pastrami? If so, what differences (flavor, tenderness, texture, etc), and which one is better IYHO?

no
Title: Grillin' and Chillin'
Post by: BigPrince on August 06, 2018, 12:53:20 PM
So couple of “long cooks” coming to fruition this week.  Just chopped up a 21day dry aged prime standing rib roast into some ~2” ribeyes.


Costco’s finest USDA Prime:
(https://uploads.tapatalk-cdn.com/20180806/09b8c967efca83c2aaa2b8a529f4fe72.jpg)

Loaded into the dry ager:
(https://uploads.tapatalk-cdn.com/20180806/ad163e4bdf375fa5bbab779076c26ec6.jpg)

Looking good 7days in:
(https://uploads.tapatalk-cdn.com/20180806/a76fe769b434443d5a74822cc0cb04d1.jpg)

Just a little bit of bark to trim at 21days:
(https://uploads.tapatalk-cdn.com/20180806/d5a261af40e863b09ece2c5dddb59446.jpg)

Trimmed up deliciousness ready to cook:
(https://uploads.tapatalk-cdn.com/20180806/16f7ea811db50f442033ecc876a20811.jpg)


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Title: Re: Grillin' and Chillin'
Post by: patman on August 06, 2018, 12:54:31 PM
Damn don, those looks awesome!
Title: Re: Grillin' and Chillin'
Post by: jc79 on August 06, 2018, 01:42:58 PM
You're seriously raising the bar on the Grillin and Chillin thread.  Nice!
Title: Re: Grillin' and Chillin'
Post by: gint2 on August 06, 2018, 08:01:15 PM
Ribeye... FTW!!! Those look awesome!
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on August 06, 2018, 08:05:44 PM
Don, what night are we cooking these bad boys?
Title: Re: Grillin' and Chillin'
Post by: DOUG on August 06, 2018, 08:17:27 PM
Those look awesome!, how are you storing/cooking from this point?
Title: Re: Grillin' and Chillin'
Post by: BigPrince on August 06, 2018, 08:41:56 PM
@Raisinhead You bringing an egg to GATRfest? If not, when is the neighborhood competition? lol

@DOUG storing vacuum sealed, freezing what I don’t use this week. Will season with kosher salt, pepper, garlic powder, thyme, then basically reverse sear with sous vide @129 for 3hrs then sear.  Delicious.

Title: Re: Grillin' and Chillin'
Post by: Raisinhead on August 06, 2018, 08:57:36 PM
@Raisinhead You bringing an egg to GATRfest? If not, when is the neighborhood competition? lol

If I get an egg to GATRfest, you gonna hook it up?

Title: Re: Grillin' and Chillin'
Post by: BigPrince on August 06, 2018, 10:39:50 PM
@Raisinhead You bringing an egg to GATRfest? If not, when is the neighborhood competition? lol

If I get an egg to GATRfest, you gonna hook it up?

If you can throw down a reverse sear on an egg at gatrfest I'll bring some dry aged steaks... Friday night steak night?
Title: Re: Grillin' and Chillin'
Post by: Will on September 05, 2018, 02:13:14 PM
Labor day was a success. Packed out the Kamado Joe Jr.

Go Dawgs!
Title: Re: Grillin' and Chillin'
Post by: tcdawg on September 05, 2018, 04:38:01 PM
Labor day was a success. Packed out the Kamado Joe Jr.

Go Dawgs!

Very nice

Is that a medium sized grill or a monster Butt?
Title: Re: Grillin' and Chillin'
Post by: Will on September 05, 2018, 05:00:59 PM
Labor day was a success. Packed out the Kamado Joe Jr.

Go Dawgs!

Very nice

Is that a medium sized grill or a monster Butt?

It’s the Joe Jr so it’s not very big. I think the grilling surface is 16” if I remember correctly. That’s a 8 lb. Boston butt for reference.
Title: Re: Grillin' and Chillin'
Post by: Raisinhead on January 16, 2019, 03:42:09 PM
(https://uploads.tapatalk-cdn.com/20190116/a0dbe278f9be66d0ad14a74ce9a4cdad.jpg)
Title: Re: Grillin' and Chillin'
Post by: flashover101 on May 14, 2019, 11:50:00 AM
I need some feedback on anyone who’s using a pellet grill. I’ve been researching some and without spending a ton of money, the Traeger looks pretty reasonable. Thoughts?


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Title: Re: Grillin' and Chillin'
Post by: clark123456 on May 14, 2019, 02:55:13 PM
I need some feedback on anyone who’s using a pellet grill. I’ve been researching some and without spending a ton of money, the Traeger looks pretty reasonable. Thoughts?


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I have a buddy (high school friend) who works for Traeger...he says they are the best! (duh!).  I have had some of his cooking before at a few promotional events he's held and the grub was good, but it wasn't the same as a real smoker.
Title: Re: Grillin' and Chillin'
Post by: BigMike on August 17, 2019, 12:03:38 PM
Smoke a butt on the BGE yesterday.  It was 7.5lbs with the blade bone in.  First time I smoked one at a really low temp - about 210 degrees.  It took 13 hours to get to 190 degrees.  Does that sound normal?  I'm thinking the BGE thermometer is off or the meat thermometer. 
Title: Re: Grillin' and Chillin'
Post by: Grass Janitor on August 17, 2019, 12:14:41 PM
I usually count on 1.5 hours per pound at 225-250. But they’re always different and at that low of a temp I can see it taking that long. It may have just been in the stall for a good while.


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Title: Re: Grillin' and Chillin'
Post by: tcdawg on August 17, 2019, 02:23:44 PM
Sounds about right if you didn’t wrap it at the stall...which I don’t     1.5 to 2 hours a pound.

But if you wrap it at the stall it will cut a number of hours off that. 
Title: Re: Grillin' and Chillin'
Post by: BigMike on August 17, 2019, 06:09:51 PM
I'll ha e to Google "stall". Crazy I've had this BGE 3 years and have used it less than 20 times.


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Title: Re: Grillin' and Chillin'
Post by: DOUG on October 19, 2019, 05:02:30 PM
Great weather for watching football and cooking and Crown.  Some rare Prime Rib from the Egg, Lindas mashed taters, brussel sprouts.

Title: Re: Grillin' and Chillin'
Post by: Raisinhead on October 19, 2019, 09:31:19 PM
Nice^^

I cooked inside today, and it turned out pretty good! This is a meal I always order out because I couldn’t get it right. Finally have it
(https://uploads.tapatalk-cdn.com/20191020/7f7bc4a87bbdee337220f3025620af1f.jpg)(https://uploads.tapatalk-cdn.com/20191020/e4e496aabc522886d4c082536b47e44f.jpg)
Title: Re: Grillin' and Chillin'
Post by: 8lugLJ on October 21, 2019, 09:58:52 AM
Nice^^

I cooked inside today, and it turned out pretty good! This is a meal I always order out because I couldn’t get it right. Finally have it
(https://uploads.tapatalk-cdn.com/20191020/7f7bc4a87bbdee337220f3025620af1f.jpg)(https://uploads.tapatalk-cdn.com/20191020/e4e496aabc522886d4c082536b47e44f.jpg)

semi-decent jay
Title: Re: Grillin' and Chillin'
Post by: DOUG on October 21, 2019, 10:09:12 AM
Nice^^

I cooked inside today, and it turned out pretty good! This is a meal I always order out because I couldn’t get it right. Finally have it
(https://uploads.tapatalk-cdn.com/20191020/7f7bc4a87bbdee337220f3025620af1f.jpg)(https://uploads.tapatalk-cdn.com/20191020/e4e496aabc522886d4c082536b47e44f.jpg)

I hope that tastes as good as it looks.  NO KETO! lol
Title: Re: Grillin' and Chillin'
Post by: TravisMac on June 06, 2020, 10:55:23 PM
Had a friend who hooked me up with some Japanese A5 Wagyu and steak will never be the same again. The difference was night and day: A5 vs Choice ribeye vs Tenderloin

(https://uploads.tapatalk-cdn.com/20200607/b9899ec1c5b56d3d141a97bc784c0dbb.jpg)
(https://uploads.tapatalk-cdn.com/20200607/88366ecc35527ef68d9dac015bdb47b0.jpg)
(https://uploads.tapatalk-cdn.com/20200607/f75d78da105e5d35588cb735654311ba.jpg)
(https://uploads.tapatalk-cdn.com/20200607/cd6222b9d674e6ac2fd49f8de631ba8e.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Trailabite on June 06, 2020, 11:19:37 PM
That looks looks awesome .

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Title: Re: Grillin' and Chillin'
Post by: patman on June 06, 2020, 11:39:37 PM
Looks good. How were they cooked?
Title: Re: Grillin' and Chillin'
Post by: TravisMac on June 06, 2020, 11:47:40 PM
Looks good. How were they cooked?
5 min each side for the choice ribeye, 1 min each side for the A5 (both on the grill ~600 degrees in cast iron). Because of the fat content of the wagyu, my buddy said it will turn in to a flare up mess if you don’t use cast.

I had one cast iron flat and one cast “grill” pan. That’s why you see the cross hatching on the regular ribeye
Title: Re: Grillin' and Chillin'
Post by: Chris36l on June 07, 2020, 09:01:32 AM
That looks damn good!!! We did some A5 on the green egg at my brothers house a few months back, one minute on each side at 700 degrees. It was like butter


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 07, 2020, 12:33:07 PM
Dang that looks good
Title: Re: Grillin' and Chillin'
Post by: tcdawg on June 07, 2020, 05:12:55 PM
Looks damn good Tmac.   I have had Waygu steak but never cooked it myself.  It’s amazing.

I went nuts once for a Super Bowl party and got a full packer Waygu Brisket.  Can’t recommend it at all.  It wasn’t bad, but it was extraordinarily rich and very earthy.   Prime Brisket is the way to go for true brisket flavor
Title: Re: Grillin' and Chillin'
Post by: Will on June 23, 2020, 12:51:20 PM
"Noseprint"  lol
First time seeing that. That makes it a little more personal.

I need to find some of that. Thanks for the cast-iron tips.


(https://uploads.tapatalk-cdn.com/20200607/f75d78da105e5d35588cb735654311ba.jpg)


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Title: Re: Grillin' and Chillin'
Post by: TravisMac on June 23, 2020, 01:53:08 PM
"Noseprint"  lol
First time seeing that. That makes it a little more personal.

I need to find some of that. Thanks for the cast-iron tips.


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First for me too. I asked to see the head so I could match them up, but no deal
Title: Re: Grillin' and Chillin'
Post by: Grass Janitor on June 23, 2020, 04:26:19 PM
I have a cast iron half moon and do all my steaks on it on the egg. Gets a nice even crust all over, love doing it that way. That marbling looks incredible!


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Title: Re: Grillin' and Chillin'
Post by: BigMike on June 26, 2020, 01:01:25 PM
Kroger has baby back ribs on sale. This was the East Cobb store on 120 in Roswell.(https://uploads.tapatalk-cdn.com/20200626/e2432df718b011db0ec8b4f9ec704f30.jpg)


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Title: Re: Grillin' and Chillin'
Post by: Raisinhead on June 26, 2020, 01:46:43 PM
Kroger has baby back ribs on sale. This was the East Cobb store on 120 in Roswell.(https://uploads.tapatalk-cdn.com/20200626/e2432df718b011db0ec8b4f9ec704f30.jpg)


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I didn’t notice ribs on sale at mine, but they had pork butts for $.99/lb