Official cookout, grilling, smoking and BBQ thread

[LVDan]

Doing a butt now and some chicken later
We’re about 165 now so should be serving by the late game kickoff I’d guess.



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[sethc1020]

Man I always forget to take pictures. Smoked a 16lb turkey yesterday. Spatchcocked it and smoked it for 3.5 hrs with some Pecan, Cherry, and Hickory wood. That thing was GOOD!

[TheHeel]

I opened up my Big Green Egg to mold because I haven't used it in so long and forgot to leave some airflow. Looks like I will have to make an inferno in there to burn it off.

First smoke of the year will probably be some ribs in the next few weeks.

[hairysasquatch]

Originally Posted by TheHeel

I opened up my Big Green Egg to mold because I haven't used it in so long and forgot to leave some airflow. Looks like I will have to make an inferno in there to burn it off.

First smoke of the year will probably be some ribs in the next few weeks.

<tastes grilled meat, seems kinda off, discovers mold>

EWWWW!!!

[TheHeel]

Originally Posted by hairysasquatch

<tastes grilled meat, seems kinda off, discovers mold>

EWWWW!!!

Ha!

It’s common for these things to get mold. 700 degree heat will kill anything that resides within.

[sethc1020]

Plan on smoking a chuck roast (poor mans brisket) to see if it actually is anything like brisket in a few weeks. Ill let you know how it turns out and try to remember to take pics this time. Also wanting to smoke a whole bologna this summer and make some burnt ends with it as well. Should be interesting

[sethc1020]

Did the chuck roast this weekend and I have to say it was pretty damn close in half the time!! Smoked it for 6 hours at 225-250, wrapped it at 170 and pulled it at 203. I honestly believe that most non coinsurers wouldn't have a clue it wasn't brisket.

If you don't need an entire brisket or have 12-14 hours on your hands but want some good smoked beef give the roast a shot. Well worth it!!

[TheHeel]

Originally Posted by sethc1020

Did the chuck roast this weekend and I have to say it was pretty damn close in half the time!! Smoked it for 6 hours at 225-250, wrapped it at 170 and pulled it at 203. I honestly believe that most not coinsurers wouldn't have a clue it wasn't brisket.

If you don't need an entire brisket or have 12-14 hours on your hands but want some good smoked beef give the roast a show. Well worth it!!

I gotta give this a try.

[Bosoxfan5990]

Today is National Picnic Day.

[LVDan]

No big cooks for me this weekend as we’re going to a friends pool party today. What is everyone cooking? On a side note. I was introduced to an easy Mac n cheese recipe that is very impressive recently. I’ve made it 3x now and at least two people each time requested the recipe:

1lb penne or rigatoni-cooked in VERY salty water(like 1/4 cup) boil for 3/4 recommended time.
8oz sharp cheddar
8oz Monterey Jack
4oz grated Parmesan
1qt heavy cream
That’s it. Reserve a handful of cheese for top after mixing together. No other toppings or seasonings. Bake at 350 for 30-35 min until brown.
After years of trying different recipes this one is by far the best and easiest.
I’m bringing a couple pans to this party today

[sethc1020]

Been wanting to smoke a Bologna roll for a while but decide to get a smaller one and do burnt ends with it yesterday along with some smoked wings. I have to say I wasn't a fan of the bologna burnt ends, at the end of the day, its still Bologna. The wings turned out amazing though!

[Boo]

Originally Posted by LVDan

No big cooks for me this weekend as we’re going to a friends pool party today. What is everyone cooking? On a side note. I was introduced to an easy Mac n cheese recipe that is very impressive recently. I’ve made it 3x now and at least two people each time requested the recipe:

1lb penne or rigatoni-cooked in VERY salty water(like 1/4 cup) boil for 3/4 recommended time.
8oz sharp cheddar
8oz Monterey Jack
4oz grated Parmesan
1qt heavy cream
That’s it. Reserve a handful of cheese for top after mixing together. No other toppings or seasonings. Bake at 350 for 30-35 min until brown.
After years of trying different recipes this one is by far the best and easiest.
I’m bringing a couple pans to this party today

Where are the pics?

[sethc1020]

Brisket just keeps getting better and better!! This one was a thing of beauty!!

20250704_111858 by Seth Cavins, on Flickr

[LVDan]

Originally Posted by sethc1020

Brisket just keeps getting better and better!! This one was a thing of beauty!!

20250704_111858 by Seth Cavins, on Flickr

Looks fantastic man- pellet? offset? How long and please run through your cook/rest method. You're clearly doing it correctly!

[TheHeel]

Originally Posted by sethc1020

Brisket just keeps getting better and better!! This one was a thing of beauty!!

20250704_111858 by Seth Cavins, on Flickr

Looks great!

[sethc1020]

Originally Posted by LVDan

Looks fantastic man- pellet? offset? How long and please run through your cook/rest method. You're clearly doing it correctly!

Offset, smoked for 12.5 hours at 225-250 using hickory splits. Wrapped at about 170-175, pulled at 202-203 around 11pm and rested over night in a cooler. I put 2 layers of thick towels on the bottom and 2 covering the brisket. I pulled it out around 11am to start slicing it was still steaming.

Resting overnight in the cooler is the key to everything. I rested for 12 hours and like I said it was still steaming when I cut it so don't be afraid to let it rest that long in the cooler. Just make sure you use enough towels to lock in the heat and you're good to go.

[LVDan]

Big outdoor cooking day ‘Merica… what are we serving?
We’re expecting maybe 3 kids and 5 adult guests.
2 racks of spare ribs, 8 bone in thighs on the smoker
I think a friend is bring a steak or two to sear and share sliced up
Skipping the sides for the most part it will be a table of raw veggies, homemade ranch and lemon pesto hummus, fresh tortilla chips and salsa from the mexi market.
Frozen berry/vodka blendies this afternoon

Side rant- why no early CFB games to graze on while prepping??!!

[TheHeel]

Originally Posted by LVDan

Big outdoor cooking day ‘Merica… what are we serving?
We’re expecting maybe 3 kids and 5 adult guests.
2 racks of spare ribs, 8 bone in thighs on the smoker
I think a friend is bring a steak or two to sear and share sliced up
Skipping the sides for the most part it will be a table of raw veggies, homemade ranch and lemon pesto hummus, fresh tortilla chips and salsa from the mexi market.
Frozen berry/vodka blendies this afternoon

Side rant- why no early CFB games to graze on while prepping??!!

Sounds great!

I have neglected smoking meats for the last year or so. I will start up in the next couple weeks with the cooler weather moving in.

[LVDan]

Originally Posted by TheHeel

Sounds great!

I have neglected smoking meats for the last year or so. I will start up in the next couple weeks with the cooler weather moving in.

I was without my own smoker for 3 years and missed it. We do have a good friend with a electric pellet smoker that I enjoyed taking over a dozen or so times a year but not having to leave the house is clutch. A great friend of mine recently relocated back east and I inherited his old warhorse offset stick burner
Back to my roots

[sethc1020]

Smoked a 14 lb spatchcocked Turkey yesterday and it turned out fantastic. Injected it with my own butter and seasoning blend then seasoned the outside with a New Orleans Creole seasoning. Smoked between 275-325 degress for about 3 hours until the internal temp reached 162 degrees. You want to smoke it at a higher temp to get the skin crispy, if you smoke in the 225-250 range you'll get rubbery skin and nobody wants that. Also did some baked mac & cheese, green beans (I smoked the neck and backbone and used in the green beans), mashed potatoes and gravy, & rolls.

[TheHeel]

Originally Posted by sethc1020

Smoked a 14 lb spatchcocked Turkey yesterday and it turned out fantastic. Injected it with my own butter and seasoning blend then seasoned the outside with a New Orleans Creole seasoning. Smoked between 275-325 degress for about 3 hours until the internal temp reached 162 degrees. You want to smoke it at a higher temp to get the skin crispy, if you smoke in the 225-250 range you'll get rubbery skin and nobody wants that. Also did some baked mac & cheese, green beans (I smoked the neck and backbone and used in the green beans), mashed potatoes and gravy, & rolls.

I am going to use this for Thanksgiving.

[TheHeel]

Currently smoking a spatchcock chicken bbq style.

[TheHeel]

Going to smoke a turkey on the BGE for Christmas. I had to buy a couple new things for the setup; a new cast iron heat deflector (the clay one broke) and a new thermometer/fan to regulate air flow (my old Egg Genius' firmware is obsolete). The brine was made earlier today and turkey will be placed in it tomorrow afternoon. The bird will be smoked with pecan and lump charcoal.

[sethc1020]

Originally Posted by TheHeel

Going to smoke a turkey on the BGE for Christmas. I had to buy a couple new things for the setup; a new cast iron heat deflector (the clay one broke) and a new thermometer/fan to regulate air flow (my old Egg Genius' firmware is obsolete). The brine was made earlier today and turkey will be placed in it tomorrow afternoon. The bird will be smoked with pecan and lump charcoal.

How did it turn out?