Official cookout, grilling, smoking and BBQ thread - Page 27

bigzig · 02-26-2016, 10:02 PM

I was originally volunteered, but my 11 year old son decided he wanted to take over. He is cooking for almost 100 people for tomorrow nights Cub Scout award banquet. He has done everything from trimming the fat, seasoning, setting the BGE temp, etc....with very little help from me. Proud of my guy. I'm sure it's gonna taste great.

iluvfish2 · 04-13-2016, 06:13 PM

Chipotle and cheddar brats...smothered in onions and yellow peppers...Yuengling Black and Tan as a side dish

fullmetal · 04-13-2016, 07:18 PM

^^^I've seen a Yuengling branded bratwurst sold at Sam's Club. I've never tried it. It's a rather large amount to purchase and not know if I will like it.

iluvfish2 · 04-24-2016, 06:22 PM

So if I offer to share virtually that counts for being nice today right?

VENISON/PORK BURGERS MIXED WITH A BROWN SUGAR AND BURBON MIXIN....TO BE TOPPED WITH ONIONS AND MUSHROOMS AND SWISS.

iluvfish2 · 05-18-2016, 05:57 PM

Dinner is served

bigzig · 05-27-2016, 10:54 PM

Did a bone in ribeye roast here awhile back.... Hot damn was it tasty! Sliced up easier than butter.

Ended up medium instead of medium rare, but i was happy with my first attempt.

bigzig · 05-27-2016, 10:56 PM

Porter house always goes over well also...

matpat21 · 05-28-2016, 02:14 PM

[QUOTE=bigzig;10945229]Porter house always goes over well also...

Very, very nice! I gotta get an egg or 2 or maybe 3 going this weekend too! Stopped by the butcher this am & picked up a few goodies but nothing too crazy. I did get 1.5 pounds of 60 day dry aged hamburger meat....absolutely no clue what to expect w/ this but I've read some good things!

TheHeel · 05-28-2016, 05:44 PM

I haven't posted here in a while. For family festivities, I smoked a beef brisket.

I started 8 pm last night at 225 F:

At 10 AM today, I turned the meat over:

I took it off around noon and stored it in a cooler when it 203 F (finished product after it rested in a cooler for a couple hours):

I left most of the fat on and trimmed it off the final product.

'Mericah

oldgoldy97 · 05-28-2016, 06:51 PM

Quote:

Originally Posted by TheHeel

I haven't posted here in a while. For family festivities, I smoked a beef brisket.

I started 8 pm last night at 225 F:

At 10 AM today, I turned the meat over:

I took it off around noon and stored it in a cooler when it 203 F (finished product after it rested in a cooler for a couple hours):

I left most of the fat on and trimmed it off the final product.

'Mericah

Dang that looks good. I haven't smoked a brisket in years.

TheHeel · 05-28-2016, 07:50 PM

Quote:

Originally Posted by oldgoldy97

Dang that looks good. I haven't smoked a brisket in years.

Get in there and smoke one.

It didn't turn out as good as I wanted it to. It did not have a huge smokey presence. Next time, after I foil I will add some apple juice or beef broth.

archiebunkerjr · 05-29-2016, 06:46 PM

Quote:

Originally Posted by TheHeel

Get in there and smoke one.

It didn't turn out as good as I wanted it to. It did not have a huge smokey presence. Next time, after I foil I will add some apple juice or beef broth.

Don't beat yourself up. Briskets are difficult to smoke. There just isn't very much beef flavor in a brisket compared to all other cuts of beef. On top of that, some brisket are just better than others and there really isn't a good way to tell the good ones from the bad ones.

If I may, trim that fat cap on your brisket down to one quarter inch thick the next time you smoke a brisket. It takes practice so don't worry if you have spots where the cap is thicker than one quarter inch or if you trim all the way down to the meat.

You achieve two things by trimming the fat cap down to one quarter inch thick. The first is that you will shorten your cook time a little bit. Secondly, a well trimmed brisket will allow you to slice the flat end of the brisket so that each slice has that one quarter inch fat and more importantly, the blackened rub that rest on top of that fat. If you cook the brisket right, that quarter inch fat gels with the meat and the rub and makes for the best brisket eatin'.

Franklin BBQ has some very educational and entertaining videos on youtube if anyone is interested in learning more about smoking brisket.

ronaldo943 · 05-29-2016, 06:59 PM

Quote:

Originally Posted by bigzig

I was originally volunteered, but my 11 year old son decided he wanted to take over. He is cooking for almost 100 people for tomorrow nights Cub Scout award banquet. He has done everything from trimming the fat, seasoning, setting the BGE temp, etc....with very little help from me. Proud of my guy. I'm sure it's gonna taste great.

How was it?

ronaldo943 · 05-29-2016, 07:01 PM

Just realized that post was three months ago...

bigzig · 05-29-2016, 07:24 PM

Quote:

Originally Posted by ronaldo943

How was it?

There wasn't a single helping left so it must not have been too bad!

ronaldo943 · 05-29-2016, 07:27 PM

Quote:

Originally Posted by bigzig

There wasn't a single helping left so it must not have been too bad!

Nice!

Learning from his pops?

Cubsfan2011 · 05-29-2016, 11:44 PM

Made some pork ribs today. Used a dry rub, plus smokey sea salt. Put them over charcoal, along with cherry wood smoking chips. Finished w Sweet Baby Rays.

Right when I put them on the grill:

After:

mikestrick · 05-29-2016, 11:44 PM

Couldn't grill anything today because of the on and off showers from the tropical weather off the coast so I'll post what I grilled last weekend. Grilled 4 nice New York Strips and this was the last piece of the one I had. I have a freezer full of nice meat to last me through part of the summer. Will be posting pics as I grill/smoke them. I have a 7lbs. Pork Butt, 2 slabs of Pork Spare Ribs, a 13 lbs. Rib Eye Loin cut into steaks, a couple of pork loin roasts that I will be wrapping in bacon and grilling and I'm sure I'll find some other stuff before long.

xbignick · 05-30-2016, 12:20 PM

No outdoor grilling since I'm city folk but got beef marinating for the stove-top grill piece:

Finished picture from last time I made them:

atoaz12 · 05-30-2016, 01:43 PM

Stuff looks good, guys!

A brisket we did on the Rec Tec here at work

PS if you guys ever need any BGE stuff, shoot me a message. We're a dealer here in Augusta

shumpert2190 · 05-30-2016, 02:52 PM

You son of a bitches are tempting me to eat bbq food while I'm really trying to keep my diet going

bigzig · 05-30-2016, 03:03 PM

Quote:

Originally Posted by ronaldo943

Nice!

Learning from his pops?

He loves helping out in the kitchen and on the egg. He hopes to be a chef someday.

mikestrick · 06-07-2016, 12:59 PM

Finally got all of the rain to move out today so I decided to smoke a couple slabs of pork spare ribs. Used Lambert's Sweet Rub O' Mine as the rub. Have some Lambert's Sweet Sauce O' Mine that I will be using on them a little bit before I pull them off the smoker.

mikestrick · 06-07-2016, 06:32 PM

The finished product.

bigzig · 06-07-2016, 07:55 PM

Oh my goodness ^^^ I haven't had ribs for a minute and those look delicious!

04-13-2016, 06:13 PM	#652
iluvfish2 Moderator Join Date: Jul 2007 Location: Lansing, Michigan Posts: 26,684 iluvfish2 iluvfish2	Chipotle and cheddar brats...smothered in onions and yellow peppers...Yuengling Black and Tan as a side dish __________________ Blowouts Resident Wade Boggs Super Collector

04-24-2016, 06:22 PM	#654
iluvfish2 Moderator Join Date: Jul 2007 Location: Lansing, Michigan Posts: 26,684 iluvfish2 iluvfish2	So if I offer to share virtually that counts for being nice today right? VENISON/PORK BURGERS MIXED WITH A BROWN SUGAR AND BURBON MIXIN....TO BE TOPPED WITH ONIONS AND MUSHROOMS AND SWISS. __________________ Blowouts Resident Wade Boggs Super Collector

05-18-2016, 05:57 PM	#655
iluvfish2 Moderator Join Date: Jul 2007 Location: Lansing, Michigan Posts: 26,684 iluvfish2 iluvfish2	Dinner is served __________________ Blowouts Resident Wade Boggs Super Collector

05-28-2016, 05:44 PM	#659
TheHeel Member Join Date: Feb 2011 Posts: 15,335	I haven't posted here in a while. For family festivities, I smoked a beef brisket. I started 8 pm last night at 225 F: At 10 AM today, I turned the meat over: I took it off around noon and stored it in a cooler when it 203 F (finished product after it rested in a cooler for a couple hours): I left most of the fat on and trimmed it off the final product. 'Mericah __________________ 48,230, 52,879, 40,400, 4,780 Pending Deals:

05-29-2016, 11:44 PM	#667
Cubsfan2011 Member Join Date: Aug 2011 Location: Azusa, CA Posts: 1,765 markeckert2000	Made some pork ribs today. Used a dry rub, plus smokey sea salt. Put them over charcoal, along with cherry wood smoking chips. Finished w Sweet Baby Rays. Right when I put them on the grill: After: __________________ If I have a price listed, do not ask me "what is my best price". If you like the card, just send me an offer.

02-26-2016, 10:02 PM	#651
bigzig Member Join Date: Aug 2011 Location: Indy Posts: 6,931	I was originally volunteered, but my 11 year old son decided he wanted to take over. He is cooking for almost 100 people for tomorrow nights Cub Scout award banquet. He has done everything from trimming the fat, seasoning, setting the BGE temp, etc....with very little help from me. Proud of my guy. I'm sure it's gonna taste great.

04-13-2016, 07:18 PM	#653
fullmetal Banned Join Date: Feb 2009 Posts: 13,249	^^^I've seen a Yuengling branded bratwurst sold at Sam's Club. I've never tried it. It's a rather large amount to purchase and not know if I will like it.

05-27-2016, 10:54 PM	#656
bigzig Member Join Date: Aug 2011 Location: Indy Posts: 6,931	Did a bone in ribeye roast here awhile back.... Hot damn was it tasty! Sliced up easier than butter. Ended up medium instead of medium rare, but i was happy with my first attempt.

05-27-2016, 10:56 PM	#657
bigzig Member Join Date: Aug 2011 Location: Indy Posts: 6,931	Porter house always goes over well also...

05-28-2016, 02:14 PM	#658
matpat21 Member Join Date: Sep 2010 Location: NY Posts: 3,603 matpat21 matpat21	[QUOTE=bigzig;10945229]Porter house always goes over well also... Very, very nice! I gotta get an egg or 2 or maybe 3 going this weekend too! Stopped by the butcher this am & picked up a few goodies but nothing too crazy. I did get 1.5 pounds of 60 day dry aged hamburger meat....absolutely no clue what to expect w/ this but I've read some good things!

05-29-2016, 07:01 PM	#664
ronaldo943 Member Join Date: May 2012 Location: TEXAS Posts: 5,934	Just realized that post was three months ago...

05-29-2016, 11:44 PM	#668
mikestrick Member Join Date: Apr 2010 Location: NC Posts: 1,716	Couldn't grill anything today because of the on and off showers from the tropical weather off the coast so I'll post what I grilled last weekend. Grilled 4 nice New York Strips and this was the last piece of the one I had. I have a freezer full of nice meat to last me through part of the summer. Will be posting pics as I grill/smoke them. I have a 7lbs. Pork Butt, 2 slabs of Pork Spare Ribs, a 13 lbs. Rib Eye Loin cut into steaks, a couple of pork loin roasts that I will be wrapping in bacon and grilling and I'm sure I'll find some other stuff before long.

05-30-2016, 12:20 PM	#669
xbignick Member Join Date: Jul 2010 Location: New Jersey Posts: 29,304 xxbignick	No outdoor grilling since I'm city folk but got beef marinating for the stove-top grill piece: Finished picture from last time I made them: __________________ @xxbignick on twitter Last edited by xbignick; 05-30-2016 at 12:22 PM.

05-30-2016, 01:43 PM	#670
atoaz12 Member Join Date: Feb 2012 Location: Evans, GA Posts: 7,603 inthegamememorabilia	Stuff looks good, guys! A brisket we did on the Rec Tec here at work PS if you guys ever need any BGE stuff, shoot me a message. We're a dealer here in Augusta __________________ “Our culture has accepted two huge lies. The first is that if you disagree with someone’s lifestyle, you must fear or hate them. The second is that to love someone means you agree with everything they believe or do. Both are nonsense. You don’t have to compromise convictions to be compassionate.” ― Rick Warren

05-30-2016, 02:52 PM	#671
shumpert2190 Banned Join Date: Mar 2013 Location: New York Posts: 4,260	You son of a bitches are tempting me to eat bbq food while I'm really trying to keep my diet going

06-07-2016, 12:59 PM	#673
mikestrick Member Join Date: Apr 2010 Location: NC Posts: 1,716	Finally got all of the rain to move out today so I decided to smoke a couple slabs of pork spare ribs. Used Lambert's Sweet Rub O' Mine as the rub. Have some Lambert's Sweet Sauce O' Mine that I will be using on them a little bit before I pull them off the smoker.

06-07-2016, 06:32 PM	#674
mikestrick Member Join Date: Apr 2010 Location: NC Posts: 1,716	The finished product.

06-07-2016, 07:55 PM	#675
bigzig Member Join Date: Aug 2011 Location: Indy Posts: 6,931	Oh my goodness ^^^ I haven't had ribs for a minute and those look delicious!