Gratuitous Grill Thread 2014

[hoosierdaddy1976]

here's the turkey for this afternoon. christmas eve with my wife's extended family.

 

[femurphy77]

Mmmmm, nom, nom, nom!!! Trying to figure when I'll have time to throw a couple of butts on ours. It'll be the first cold weather smoke I've done, right now I'm just trying to figure out when I'll have time.

 

[lovemywoods]

It's never too cold or the wrong season to smoke something.

Just put a pork butt on the BGE. Now my wife gets to smell that wonderful smoky aroma all day. (It's her favorite cologne on me. )

It's been 11 hours. I'm going to wrap each portion and let it bake in the oven until I get the right internal temp.
If we get some snow tomorrow, at least I know I won't starve!

 

[phylodog]

Anybody cooking this weekend? A coworker's daughter is graduating from college next week and he asked me to smoke some pork for him. He brought this big boys in on Thursday I barely got them both on the BGE. They hit the smoke at around 6:45pm yesterday and when I checked them at 3:30am they were sitting at 155* internal. When I got up at 7:00am they were still there. They finally starting moving slowly and they're up to 158* now, I might actually have to add fuel before they're done. That would be a first for me, I've gotten one 24 hour smoke done on a load of coal before but I stirred the coals an hour ago I'm not sure there's enough in there to go the distance.

I thawed two frozen wild turkey breasts out that I'm going to smoke tomorrow. My Son is home from college and hasn't had my smoked wild gobbler yet. Anyone else cooking this weekend?

 

[w_ADAM_d88]

Looks good! That seems like a long stall period, but that should make those nice and tender! Did you inject or brine or just rub them down?

I'll be smoking a wild boar ham from my Florida hog hunt next Saturday!

 

[phylodog]

He had them injected which I've never done. I don't know if that has an affect on the cook time or not but I suspect it would.

 

[steveh_131]

Lookin tasty.

That's a lot of thermal mass for a load of charcoal, I'll be curious to see if it needs replenished.

Good thing you have plenty of time to push through the stall!

 

[Fargo]

These are a batch a buddy and I did from a little while ago, but I did a really similar one last night, alongside a boston butt.

 

[phylodog]

21 hours on the BGE at 225*-250*, I stirred the coals once but never added any. This may be my best work to date. I had a difficult time getting them off of the grate in one piece and that glaze is like candy. I've started using a much lighter coating of rub and spraying them down with a 50/50 mix of apple cider and apple cider vinegar several times toward the end of the smoke.

 

[steveh_131]

Oh lawd

 

[phylodog]

Oh lawd

Yeah. I'm not thrilled that I did these for a friend. My wife took a taste of a small piece that stayed behind on the grate and she's ready to fight me for them lol.

 

[steveh_131]

These are a batch a buddy and I did from a little while ago, but I did a really similar one last night, alongside a boston butt.

Are those stuffed with something?

Yeah. I'm not thrilled that I did these for a friend. My wife took a taste of a small piece that stayed behind on the grate and she's ready to fight me for them lol.

I don't blame you. I'd be dropping off some grocery store pulled pork lol.

What cut are those?

 

[phylodog]

Shoulders I believe

 

[Joe G]

 

[nrbq]

`

 

[Fargo]

Are those stuffed with something??

The one on the left had bacon, blue cheese, and dates if memory serves. The right had bacon, cheddar, and sautéed peppers.

I did a cheddar one last night.

tonight, we've got a couple corned brisket chunks. These make the best Rubens I've ever had.

 

[phylodog]

The one on the left had bacon, blue cheese, and dates if memory serves. The right had bacon, cheddar, and sautéed peppers.

I did a cheddar one last night.

tonight, we've got a couple corned brisket chunks. These make the best Rubens I've ever had.

Do you boil them with the seasoning packets and then smoke them? I love corned beef and pastrami but haven't tried to make either yet.

 

[Trigger Time]

You guys are killing me. Looks soooo good.

 

[steveh_131]

I really like the design of your UDS.

I might rip off a couple ideas from you!

 

[chezuki]

I really like the design of your UDS.

I might rip off a couple ideas from you!

This. What is that lid made from?