2023 Smoking/Grilling/Cooking thread

[pitbulld45]

Well that escalated quickly, saw another UDS for sale for what I paid for the racks and valves

 

[bocefus78]

Well that escalated quickly, saw another UDS for sale for what I paid for the racks and valves

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You have the sickness also haha. On my patio smokers and grills multiply like gremlins. I'm at 5 and luckily out of room.

 

[pitbulld45]

Pork butt on this morning at about 0615. forgot the before picture, will see how it goes, @ 250* nice clean smoke.

 

[ghuns]

Sausage, onions, peppers, and garlic on the griddle. Red pepper flakes after cause the wife is soft...

 

[pitbulld45]

Happy with the pulled pork, starting to doubt my thermometer though, seasoned with pepper, salt and garlic, spritzed with apple juice, reached an internal temp of 202 in only 8! Hours. The sides ended up on the ground unfortunately.

 

[Jaybird1980]

Happy with the pulled pork, starting to doubt my thermometer though, seasoned with pepper, salt and garlic, spritzed with apple juice, reached an internal temp of 202 in only 8! Hours. The sides ended up on the ground unfortunately.

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My thermometer is mounted pretty close to where yours is and it wasn't accurate either. I bought some probes and they are far better.

 

[chipbennett]

I have been very happy with these (Meater) probes:

 

[Haven]

I have been very happy with these (Meater) probes:

I've looked at those. They look very nice. They are also have a price tag to go with them looking very nice.

 

[chipbennett]

I've looked at those. They look very nice. They are also have a price tag to go with them looking very nice.

Yes, but worth it. I spent at least the equivalent cost on various types of remote probes that always ended up failing and that had middling to poor apps. Meater has a great app, with top-notch functionality (you can chart the cook, select cook profiles based on type and cut of meat (with an enormous selection), and doneness. It estimates remaining cook time based on internal and ambient temperatures. And it estimates the resting time to reach your desired final temperature, letting you know exactly when to remove from heat/rest. And with the Meater block, you get that functionality, times 4.

 

[pitbulld45]

This smoking stuff is very addictive, shush kabob, jalapeños, meatballs, sausage and baked beans today, all turned out killer

 

[pitbulld45]

I slightly over cooked the sausage, 1 hour @250* , meatballs were perfect 1 hour @250*, jalapeños wrapped in bacon were perfect 1 hour @250* and baked beans were good 2 hours @ 250* and shush kabobs were the best of all 1 hour @ 250*

 

[flyingsquirrel]

I slightly over cooked the sausage, 1 hour @250* , meatballs were perfect 1 hour @250*, jalapeños wrapped in bacon were perfect 1 hour @250* and baked beans were good 2 hours @ 250* and shush kabobs were the best of all 1 hour @ 250*

Darn that sausage!

 

[cg21]

My wife likes chicken breasts and to be honest I’m not a huge fan of chicken so that’s what we mostly get….. I went grocery shopping which I rarely do and I saw a pack of boneless thighs on clearance I’m sure they were gonna turn soon….. so I bought them and froze them two days ago I took them out and poured some sticky sweet stubs on them let them thaw in that…. Threw those on the grill tonight….. I sparked a new love for chicken. Nothing fancy and they were great.

 

[klausm]

My wife likes chicken breasts and to be honest I’m not a huge fan of chicken so that’s what we mostly get….. I went grocery shopping which I rarely do and I saw a pack of boneless thighs on clearance I’m sure they were gonna turn soon….. so I bought them and froze them two days ago I took them out and poured some sticky sweet stubs on them let them thaw in that…. Threw those on the grill tonight….. I sparked a new love for chicken. Nothing fancy and they were great.

thighs and legs for me, chicken breasts are dry and tasteless

 

[cg21]

thighs and legs for me, chicken breasts are dry and tasteless

I don’t like legs because of all the stupid tendons…. I will take thighs and wings but I agree breasts are garbage. It’s funny because most countries are opposite us. And breasts are the garbage

 

[dnurk]

I don’t like legs because of all the stupid tendons…. I will take thighs and wings but I agree breasts are garbage. It’s funny because most countries are opposite us. And breasts are the garbage

All chicken will benefit from a dairy marinade but legs in particular are way better if you soak them overnight in buttermilk. Helps break down some of that collagen which can make legs stringy. Highly encourage everyone to buy some legs on sale and give it a try.
https://ohshecooks.com/soak-chicken-in-milk/

 

[cg21]

All chicken will benefit from a dairy marinade but legs in particular are way better if you soak them overnight in buttermilk. Helps break down some of that collagen which can make legs stringy. Highly encourage everyone to buy some legs on sale and give it a try.
https://ohshecooks.com/soak-chicken-in-milk/

Done deal. I will look for quarters so if I still don’t like legs atleast I have a thigh to save the day

 

[mike4sigs]

Made a Meat loaf on the Webber . We mad a glaze for the top of it. We think it turned out good.
the left over needed some more glaze.

 

[klausm]

love a meatloaf sammie the next day

 

[chipbennett]

Made a long-time favorite yesterday on the griddle: quesadillas. What used to be a significant production (marinate/grill/slice the meat, while cooking vegetables individually inside, then assembling one at a time in a skillet) goes so much faster with the griddle.

I prefer skirt steak, but Kroger only had flank. It still worked well. I make my own marinade (cilantro, garlic, cumin, paprika, cayenne, salt/pepper, lime juice, avocado oil) and give the steak a 2-hour bath in it before grilling.

Sorry I didn't get any pictures of the finished product. They, uh, got eaten too quickly.




And the cleanup is dead simple, with a good seasoning: