2017 Gratuitous Grilling and BBQ thread

[femurphy77]

Picked up a package of pre-seasoned St Louis style ribs from Costco this afternoon. Didn't have time to let them roll nice and low so they got just short of three hours between 300*-325* then I foil wrapped them with some apple juice for an hour. After the hour they got a light coat of BBQ sauce and a quick sear to carmelize. Turned out really well, much better than I expected. The wife and I agreed that we may have paid for our last rack of baby backs. Two full racks was $21.50 seasoned and ready to go but they do not remove the membrane, I had to do that myself. Got most of it off but not all.

Made some homemade slaw with red wine vinegar and some radishes thrown in. Good stuff.

Have to remember to stop by Costco on the way home tomorrow and give those a try!

 

[phylodog]

Put a new gasket on the egg yesterday and adjusted the bands. It rained a bit last night so I've had a low fire going for the past few hours to dry out the new gasket, hopefully the adhesive holds. I'll stoke it up here in a bit, gonna try to reverse sear some burgers and see how they turn out.

The GFS brisket I picked up yesterday is trimmed, rubbed and ready to go on the smoker tomorrow afternoon for dinner Sunday.

 

[Vigilant]

Put a new gasket on the egg yesterday and adjusted the bands. It rained a bit last night so I've had a low fire going for the past few hours to dry out the new gasket, hopefully the adhesive holds. I'll stoke it up here in a bit, gonna try to reverse sear some burgers and see how they turn out.

The GFS brisket I picked up yesterday is trimmed, rubbed and ready to go on the smoker tomorrow afternoon for dinner Sunday.

Hopefully, there is still some fat cap on the other side? That looks pretty lean trimmed to me!

 

[phylodog]

The other side has between 1/8" & 1/4" layer of fat, I'll cook it fat side up. I haven't done a ton of briskets so I don't have my technique perfected just yet. I decided to trim this one up pretty lean and go light on the rub, we'll see how it turns out.

Mesquite smoked, reverse seared burgers and home made kettle chips for dinner. I devoured mine before I thought to snap a pic so I took one of the leftover patty. I'm stuffed....

If anyone is looking for good ground beef for burgers, I haven't found any I like better than the pre portioned (big portions) packages at Costco. You have to form the patties but its worth the effort. I won't use it for burgers once it's been frozen but we grab it the day before or day of and its really good stuff. It looses a lot of flavor once frozen so the excess goes into chili or tacos.

 

[Vigilant]

The other side has between 1/8" & 1/4" layer of fat, I'll cook it fat side up. I haven't done a ton of briskets so I don't have my technique perfected just yet. I decided to trim this one up pretty lean and go light on the rub, we'll see how it turns out.

Mesquite smoked, reverse seared burgers and home made kettle chips for dinner. I devoured mine before I thought to snap a pic so I took one of the leftover patty. I'm stuffed....

If anyone is looking for good ground beef for burgers, I haven't found any I like better than the pre portioned (big portions) packages at Costco. You have to form the patties but its worth the effort. I won't use it for burgers once it's been frozen but we grab it the day before or day of and its really good stuff. It looses a lot of flavor once frozen so the excess goes into chili or tacos.

Looks marvelous! Glad to hear the meat was fat cap down, you really need it for the time it takes for a brisket! I, right or wrong, season the hell out of the fat cap, as I THINK it adds flavor to the rest of the cut as it melts?

 

[Fargo]

The other side has between 1/8" & 1/4" layer of fat, I'll cook it fat side up. I haven't done a ton of briskets so I don't have my technique perfected just yet. I decided to trim this one up pretty lean and go light on the rub, we'll see how it turns out.

Mesquite smoked, reverse seared burgers and home made kettle chips for dinner. I devoured mine before I thought to snap a pic so I took one of the leftover patty. I'm stuffed....

If anyone is looking for good ground beef for burgers, I haven't found any I like better than the pre portioned (big portions) packages at Costco. You have to form the patties but its worth the effort. I won't use it for burgers once it's been frozen but we grab it the day before or day of and its really good stuff. It looses a lot of flavor once frozen so the excess goes into chili or tacos.

Mah mah mah, that is a tasty burger! I haven't made kettle chips in a long time but now you have me thinking about it.

 

[femurphy77]

Phylo where do you find the time to do ANYTHING else?

 

[Vigilant]

Phylo where do you find the time to do ANYTHING else?

Government employee and all...(lotsa purple)

 

[phylodog]

Phylo where do you find the time to do ANYTHING else?

I haven't been doing a whole lot else for the past couple months. Stuck home recovering from the second surgery to my left shoulder in a year. I've got plenty of time to plan what to cook. I'm anxious to get back to work but the healing is taking forever.

 

[Vigilant]

I haven't been doing a whole lot else for the past couple months. Stuck home recovering from the second surgery to my left shoulder in a year. I've got plenty of time to plan what to cook. I'm anxious to get back to work but the healing is taking forever.

MOAR push ups and pull ups!

 

[phylodog]

MOAR push ups and pull ups!

I'm looking forward to being able to run, got another three weeks until I can. Riding my bike is probably three months out and lifting weights another four. Getting old is crap.

 

[Vigilant]

I'm looking forward to being able to run, got another three weeks until I can. Riding my bike is probably three months out and lifting weights another four. Getting old is crap.

Thats why I'm not going to get old! Ima start watchin' Peter Pan all the time!

 

[indiucky]

I grilled frog legs for the first time this week....Excellent...Wrapped in bacon and about 7 minutes on each side then let them stew indirect for a few...

Recipe:

Frog legs (from Kroger)
Butter and olive oil with seasoning of choice
slather legs with above, then add more seasoning
wrap in bacon, secure bacon with toothpick
place over coals, cook and enjoy......

Bourbon optional...(But it helps when grilling in cold weather)

 

[thunderchicken]

Put a new gasket on the egg yesterday and adjusted the bands. It rained a bit last night so I've had a low fire going for the past few hours to dry out the new gasket, hopefully the adhesive holds. I'll stoke it up here in a bit, gonna try to reverse sear some burgers and see how they turn out.

The GFS brisket I picked up yesterday is trimmed, rubbed and ready to go on the smoker tomorrow afternoon for dinner Sunday.

What time are we eating that brisket? And what should I bring? Creamy mac & cheese, baked beans (southern style of course), tater salad, greens or slaw?? Lol
Just keep it moist. Maybe get a spray bottle with some apple juice to spritz it occasionally or put some in a drip pan so the steam will help it stay moist. Don't be afraid to give that fat cap plenty of rub it will add flavor as it cooks and will get mostly cut away later anyway. What kind of wood you using?

 

[thunderchicken]

I smoked what started out as a 17 pounder (before trimming) last weekend, for a family gathering. Had hoped it would be big enough to pack a sammich for lunch but there was nothing left. Smoked it over mesquite and white oak.
Picked up some porkloin and a shoulder yesterday. But not sure when I will smoke it. After learning to smoke my own meat it is next to impossible to go out to dinner and get good Q. Usually it's either too dry, under smoked, or they try to cover up something with too much sauce

 

[phylodog]

What time are we eating that brisket? And what should I bring? Creamy mac & cheese, baked beans (southern style of course), tater salad, greens or slaw?? Lol
Just keep it moist. Maybe get a spray bottle with some apple juice to spritz it occasionally or put some in a drip pan so the steam will help it stay moist. Don't be afraid to give that fat cap plenty of rub it will add flavor as it cooks and will get mostly cut away later anyway. What kind of wood you using?

I picked up a couple of bourbon barrel staves last year, I'm going to cut a few chunks and use that so this one will get white oak smoke. The best brisket I've ever had (Texas) was smoked over white oak so hopefully it turns out well.

 

[Vigilant]

I picked up a couple of bourbon barrel staves last year, I'm going to cut a few chunks and use that so this one will get white oak smoke. The best brisket I've ever had (Texas) was smoked over white oak so hopefully it turns out well.

I've never been able to smoke with oak, it's always imparted too harsh a flavor to me? It also takes forever to get the smell out of my smoker!

 

[phylodog]

I tossed a chunk in once but didn't notice any strong flavors, time will tell.

 

[phylodog]

It begins

 

[Rookie]

You got a whole packer, make burnt ends!

http://amazingribs.com/recipes/beef/texas_brisket.html