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What are you Smoking/Grilling/BBQ'ing this weekend?
(https://chiefsplanet.com/BB/showthread.php?t=293234)
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Restaurant Depot can only be beat by a pork and a beef sponsorship..... then there's all the other great stuff there. The rest of what you get for $40 is worth the money.. |
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I only buy my ribs there, hands down. |
I got a pretty quality prime brisket from Sams the other week. They are finally starting to up their game a little bit.
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Anyone bought Short Ribs from Costco recently? grade? price?
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Brisket went on overnight and sat at 225 rock solid all night. Firmly in the stall right now.
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16 hours smoked, now in a cozy blanket for a couple.
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I've decided to go with the stampede per your suggestion btw, any of the accessories you would consider must have? Sent from my Pixel 3 using Tapatalk |
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I didn't mop or spray because it felt like it wasn't drying out. Next time I'd probably wrap it. 225, took about 16 hours, flat was 204 when I pulled it. Aaron Franklin recommends 203, so that's what I was shooting for.https://uploads.tapatalk-cdn.com/201...a55895fb39.jpghttps://uploads.tapatalk-cdn.com/201...e3e4960ac5.jpg |
Made some Cupcake Chicken yesterday.
[IMG]https://oi935.photobucket.com/albums...psyxb3pnpq.jpg[/IMG] |
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What seasoning did you use? |
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https://amazingribs.com/tested-recip...eef-rub-recipe |
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Can’t wait for my days off so I can get back to smoking. I’m working 23 straight days, my next day off is the 24th and I’m missing my smoker. |
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That looks great. I did 10 slabs of ribs last week. Here's 7 slabs I cut up and made a pile of ribs. [IMG]https://oi935.photobucket.com/albums...psmh2yacet.jpg[/IMG] |
FMB did you do fat up or down?
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I’m going to try it again soon. |
If you were going to make chili from leftover brisket, point or flat?
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Pros in here.
Great stuff. |
Flat for chili for sure. Leave that point for burnt ends!
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Do not do this with chicken DUH |
I had leftover Chinese General-T... It was wonderful.
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Grilled Lamb Chops, and grilled King Salmon I still had in the freezer from last summer that needed to be used up.
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I made Cedar plank Salmon yesterday in the oven. Turned out perfect with incredible taste.
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If it's ocean caught King Salmon or Red Salmon, I marinate in an orange juice based marinade overnight and then grill just till it flakes. Coho doesn't grill as well, so I smoke it.
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Edit: I think your recipe is off. This chili was some of my finest. |
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After-hockey Costco... LOTS OF ONIONS!!!
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Every year we do a cultural themed Easter. This year we are doing Argentine food. Think I'm grilling a flank steak, chicken thighs and making chimichurri sauce for them. I've only ever used flank for fajitas so this will be interesting.
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I just really ****ing like brisket. |
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Going to do an Easter weekend cook. Probably smoke a salmon filet or two and vacuum pack them to freeze. I'll also do a couple slabs of spares and a couple slabs of beef ribs korean style.
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The Bull has some more add ons like a cold chamber. |
Thinking of getting the stampede bundle with pellets, grill grates, cover, grill mats, and shelf.
Just not sure if the pellets are worth it. I can buy other brands that seem to have good reviews cheaper and get the other accessories by themselves. Sent from my Pixel 3 using Tapatalk |
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Raining here though Sat night enough to possibly call off golf Sunday afternoon.
I'm thinking about trying take and bake pizza on the grill with a pizza stone. Anyone have good luck, bad luck? I've done frozen thin crust many times, a few original, even a self rising DiGiorno that seemed half frozen, but never a fresh pizza. |
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Look what got delivered today. https://uploads.tapatalk-cdn.com/201...c328cb8630.jpghttps://uploads.tapatalk-cdn.com/201...6ecf0c0c09.jpg
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Burn in done, seasoning with bacon now. Then testing out the grill grates on brauts.
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Nice! Is is a hundred less without the "horn" handles?
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Foiled now with brown sugar, honey, rub, sauce, and butter for competition style ribs. Never tried it like this, but that seems to be the combo. https://uploads.tapatalk-cdn.com/201...654f65140d.jpg
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I have a slab of ribs and chicken breast on it right now
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Our penthouse deck is being pulled up tomorrow morning as part of a new roof going on our building. The closest entry point to the deck is off the master bedroom, so that's where I moved the green egg earlier today, lol. Having a new deck installed once the roof work is complete, so it's going to be super nice, but damn, I'm going to be sleeping in the waft of old, stale, bbq odors for the next week or so.
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Now for the glaze. https://uploads.tapatalk-cdn.com/201...5d07bd54e4.jpg
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Wow looks good FMB.
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My ribs were good flavor wise but not the most tender. Do I meed to cook them closer to 200?
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longer is the trick, getting them hotter is not the cure all. It's a balance kind of thing.
Did you brine them? |
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I've done foiled and without hundreds of times and really it just comes down to letting them cook long enough and doneness doesn't really dictate if I wrap or not. If I want more smokey ribs, I leave them bare and if I want them more sweet than I'll wrap. |
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Mayo is a very good base for rub...
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Wonderful 1st world problems... |
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Oh holy crap! I'm waiting for the last smoker to cool off so I can put the cover on it before it rains. I just finished a 13 hour cook on stick burners. I'm dead. I simulated a BBQ Competition so I smoked a pork butt, brisket, ribs and some cupcake chicken. I was to tired to make burnt ends. I figured on a 12 hour cook but the pork butt was struggling to get up to temp so it took longer. The ribs were a little undercooked so I put them back on with the butt. Hardest thing with my BBQ Pitt is the seven steps down and back up to the deck to the back door. That little flight of steps damn near killed me.
I was going to start my cook at midnight so I could deliver it hot and fresh to work tomorrow for my employees. It looked like it was going to rain overnight so I started it a noon and figured I'd just have to heat it up in the oven in the morning. That was a lot of work.....my feet hurt and my legs are dead.. |
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Now take a chicken thigh and cut the "knuckles" off the each side of the bone. You can remove the bone completely if you like. Remove the skin from the thigh. Take the skin turn underside up and then scrape all the fat off and trim any bad skin or fat off the edges. (This part is a pain in the ass) Also trim the thigh from fat and even up the edges. Put the thighs and skin in a salt and water brine for a couple hours. Take the thighs and the skin out of the brine and rinse them. After that you take the skins and put each on a thigh, wrapping the skin around so it stays. Get your cupcake pan. Take the thighs and place them skin side down in the cupcake pan. Sprinkle on a little season of choice and put a slice of butter on each thigh. Sit the cupcake pan into the other pan(cookie sheet). Pour about a 1/4 inch of chicken stock into the cookie sheet(the other pan). Smoke for 1 1/2 hours at 300 degrees. Take the thighs and flip them over to right side up in the cupcake pan, season and then smoke them for another 30 to 45 minutes. Take the thighs out of the cupcake pans and sauce(glaze) them on top or dip them if you like. Then put them on a oven rack and put them back in the smoker for another 30 minutes. Should be done at 170 degrees internal temp. I've only made these a couple times but that is the recipe and method straight from my noggin. It was a good memory exercise. |
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Part-2..
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Wow, just WOW! That's impressive!
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https://oi935.photobucket.com/albums...psyxb3pnpq.jpg |
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I was just eating on the pork butt and I did really good on it. Tender and sweet. When I pulled it this morning it had a decent "money muscle" I sliced some rings out of it and they were to tender. I had some really nice tubes and then the rest pulled so nicely. Yum! It had a really nice smoke ring as well. Did I say yum? Yum! It wasn't over cooked but it just melted in my mouth. Over cooked butt is mushy this was not, it just melted in my mouth. Add my newest creation of a commercial sauce mix with some Kings Hawaiian, Stubb's and then some Louisiana Hot Sauce Habanero. Mmmm...
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