Gratuitous Grill Thread 2014

[AngryRooster]

Tagged for some good food ideas.

 

[BRbaseball34]

Check out bbq pitmasters. They have some excellent recipes.

 

[w_ADAM_d88]

Did half of a deer hind quarter roast on the smoker yesterday. Rubbed it down first thing yesterday morning with McCormicks Smokin' Texas BBQ and wrapped it and let it sit in the fridge all day. Fired up the smoker and smoked it at 275 - 300 for about 2.5 hours, until internal temp hit 160 in the center close to the bone. Used a mix of charcoal briquets for the heat ,and lump charcoal for the longevity, and then used hickory chunks for the smoke. After an hour of smoke, I pulled the roast and wrapped it in foil for the last 90 minutes. Turned out REAL good, nice and tender, and pretty much just pulled of the bone. Now for the pics...

 

[superjoe76]

Cooked the veggies separate on the gas while the beef and shrimp were over the charcoal. I forgot to take a pic of the meat, oh well.

 

[Clay]

I'm a week late but here was my knock-off egg filled up for Memorial Day

 

[steveh_131]

Used a mix of charcoal briquets for the heat ,and lump charcoal for the longevity, and then used hickory chunks for the smoke.

Food looks awesome, but I feel like I have the opposite experience with charcoal. Lump seems to burn hotter while briquettes burn longer.

Man I'd love to get my hands on some venison to smoke. Thanks for the food pr0n.

 

[Lumpy76]

The Akorn is awesome! Kamado style cooking at 1/4 of ceramic price. Lots o' $ left for meat. Just bought one a couple weeks ago. great pics everyone. I always forget.

 

[w_ADAM_d88]

Ribs in a pan going in the fridge overnight. Should be ready to smoke by noon tomorrow.

 

[Caleb]

Why hasn't anybody told me about this thread sooner? You guys should know better!


...hmm....maybe I should finally finish my UDS. I'm thinking some apple glaze ribs....

 

[w_ADAM_d88]

Ribs going on smoke!

 

[Mark-DuCo]

1st contest of the year, not many food pictures since it tends to get pretty busy around turn in times. It was at the Ferdinand Heimatfest, which usually has a decent turn out, but this year there were only 10 teams, but there were several that are part of the KCBS circuit. So we had our work cut out for us. I did chicken and pulled pork, along with pig newtons(fig newton topped with cream cheese and wrapped in everyone's favorite, Bacon) and a pizza fatty to hand out to the crowd for tasters.

Meat is on

Me boxing up my chicken for turn in

One of the extra pieces, skin was torn so I didn't use it.

We ended up with People's Choice, Ambassador's Award, 3rd in ribs, 2nd in pulled pork, 1st in brisket, and 1st overall.

 

[jmiller676]

It's 7:30 AM and now I'm hungry for BBQ....

 

[Dudley]

Grilled a tri-tip last night....just hid the grates


Final product. It was my first one so it got a little over cooked but still was tasty!

 

[w_ADAM_d88]

My ribs last night were hit with the family. Did a 2-2-1 method with the heat around 275-300. 2 hours on smoke with maple and hickory, then 2 hours wrapped with a butter, apple juice, and brown sugar rub. Then I took them out of the foil, lathered them up in bbq sauce and let it caramelize for about an hour.

 

[Dudley]

Fired up the smoker yesterday. Made bacon wrapped meatloaf, scotch eggs, and ABT's.

 

[steveh_131]

So I'm on a diet trying to drop some poundage (yuck). The upside is that it's low carb - so grilling and smoking are a GO.

I had to ditch my usual BBQ rub with brown sugar in it and I tried this instead. If you're trying to avoid sugar for diabetes or weight loss issues, give this a try.

- 2 tsp Stevia
- 1/4 cup paprika
- 2 Tbs ground black pepper
- 3 Tbs kosher salt
- 2 tsp garlic powder
- 1/2 tsp cayenne pepper

I rubbed down some drumsticks with it pretty heavily and smoked them for an hour or so. I think I might have liked it better than my traditional rub. No aftertaste from the Stevia at all that I could tell.

 

[Boomstick]

ahhh, my fav INGO thread is back for 2014

 

[Boomstick]

Tell me more about these Scotch eggs???

Fired up the smoker yesterday. Made bacon wrapped meatloaf, scotch eggs, and ABT's.

 

[jetmechG550]

Was about 13lbs after trimming

and some babybacks from the day before

 

[Dudley]

Tell me more about these Scotch eggs???

I hard boiled some eggs, rolled out sausage until it was about 1/8" think wrapped it around an egg making sure to cover whole egg and then wrapped some bacon around that. Set in fridge for a couple hours then put on the smoker @ 225° for around 4 hours.