2017 Gratuitous Grilling and BBQ thread

[phylodog]

I'm debating on the burnt ends, probably won't decide until after its rested for a few hours and I start slicing. I do like burnt ends though...hmm....

 

[Fargo]

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!

With oak, I find it has to be good and dry which takes longer to happen than with most other hardwoods. Well seasoned, I find it to be a medium strength flavor, less than hickory but more than fruit woods or sugar maple. The most potent hardwood I've used is black walnut which must be used sparingly.

 

[phylodog]

I could definitely smell the bourbon in the air when I cut some chunks off of the barrel staves. I'm hoping it might transfer an ever so slight bit of bourbon flavor to the bark. Finger crossed...

 

[femurphy77]

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.

I envy the spare time but it's not worth the price. Keep those pictures coming!

 

[Rookie]

I'm throwing a stuffed meat loaf on the smoker...

 

[thunderchicken]

I'm throwing a stuffed meat loaf on the smoker...

Never done a meat loaf on the smoker. How big? How long? What wood?

 

[Rookie]

Four pounds. About an hour at 350 using a mix of hickory and cherry.

I stuffed it with bacon and sharp cheddar.

 

[Vigilant]

Four pounds. About an hour at 350 using a mix of hickory and cherry.

I stuffed it with bacon and sharp cheddar.

Pics or it didn't happen!

 

[thunderchicken]

Four pounds. About an hour at 350 using a mix of hickory and cherry.

I stuffed it with bacon and sharp cheddar.

Hmmm sounds good to me. Wrote it down so I cn make it happen soon. Sounds quite interesting

 

[Rookie]

 

[dekeshooter]

I have to remember to take pics when grilling again. Yesterday I smoked a pork butt for about ten hours on The Egg and today I made BBQ pulled pork pizzas on it.

The pizza was was the first time I attempted them on the grill, and I must admit they turned out good.

 

[Vigilant]

That was cheap!

 

[phylodog]

Brisket spent 18 hours on the BGE, the flat was a little on the dry side but the point was great. I'm still not satisfied with my brisket so I'll try, try again.

 

[phylodog]

Made for some tasty chili for dinner this evening, prob have brisket tacos tomorrow.

 

[Leadeye]

Looks pretty good to me Phylo.

 

[Rookie]

Here is what I do...

Inject beef broth - not a whole lot, maybe half a cup
Wrap at 165. Add a little broth.
Pull at 203.
Rest for an hour in a cooler.

 

[thunderchicken]

Brisket spent 18 hours on the BGE, the flat was a little on the dry side but the point was great. I'm still not satisfied with my brisket so I'll try, try again.

May have trimmed a little too much fat. 18hrs is a long time did you spritz it with anything to keep it moist? Looks good though

 

[voidsherpa]

Krogers in NE Indiana has pork shoulders listed at $.99/lb thru 3/15 w/ card. Cheapest I've seen lately.

 

[phylodog]

I think it was a combo of a bit too much trimming (that's what I get for watching too many YouTube videos) and too low on the temp. Should've gone with 250*, live and learn. The brisket is my last big hurdle, I've got a pretty good handle on everything else I'm interested in. The flavor was really good, the white oak barrel staves were great it was just a little dry. I'm going to be a little more picky about the briskets I buy as well, GFS only had one out so I was kind of stuck with it.

 

[thunderchicken]

Right on Phylodog. Sounds like you have it pretty well figured out.