Gratuitous Grill Thread 2014

[ArcadiaGP]

Yesterday was mine and my wife's 1 year marriage anniversary. So, I made filets, broccoli, red potatoes, with a nice Lagavulin 16.

 

[Clay]

Dinner last weekend, tried out the salt block.

how hot can you get that salt block before you have 'issues'?

 

[Brandon]

I've heard/ read different temps but they are close to each other... I've read around 550 +/- 50*

 

[femurphy77]

So what's the benefit of the salt block? Never heard of it before.

 

[Brandon]

You don't have to add salt to what you are cooking unless you like it salty... Keeps flare ups to a very minimum. I'm sure there are more but I'm still learning

 

[Dockem]

Chicken in the Masterbuilt electric smoker.

 

[sharkey]

Not feelin' the slab-o-salt thing.

I bet the deer burn their tongues on the hot salt and avoid one's carefully planned stand placement as a result.

 

[lovemywoods]

I had a full brisket occupying too much space in the freezer, so I put it on the Big Green Egg today. (I grill year round cuz I eat the year round! )

 

[chezuki]

Attaboy!! I lit the weber in the rain last week. I'll grill in the snow too.

 

[Mark-DuCo]

That brisket looks great, I may have to throw one on my smoker this weekend while I'm doing some pork chops. Gotta clear out the freezer since we are butchering hogs next weekend.

 

[451_Detonics]

my new Primo grill and table...this Sunday it will be smoking a whole beef tenderloin for the family dinner...

 

[Caleb]

I haven't smoked or grilled anything since LAST Christmas, been too long.

 

[dekeshooter]

Smoked my first turkey today on the BGE. Brined the bird for 18 hours, then smoked at 225* for 7 hours with applewood chunks until the deepest part of the breast reached 160*. Sliced after a 45 minute rest. This was the best tasting turkey I've ever cooked.

 

[JollyMon]

Looks Delicious!

 

[phylodog]

Smoked my first turkey today on the BGE. Brined the bird for 18 hours, then smoked at 225* for 7 hours with applewood chunks until the deepest part of the breast reached 160*. Sliced after a 45 minute rest. This was the best tasting turkey I've ever cooked.

I've done several and they typically taste a lot like ham (not a bad thing), did yours?

 

[dekeshooter]

I've done several and they typically taste a lot like ham (not a bad thing), did yours?

Not really, it kept the turkey flavor. I was really surprised by how deeply into the flesh the smoke flavor penetrated.

 

[jetmechG550]

Waiting patiently for my MiniMax, was supposed to be our Christmas present to ourselves. Egg #3

 

[jetmechG550]

I had a full brisket occupying too much space in the freezer, so I put it on the Big Green Egg today. (I grill year round cuz I eat the year round! )

Just curious, why did you cut it like that?

 

[hoosierdaddy1976]

forgot to visit this thread on thanksgiving. here's this year's grill turkey, one of 3 i cooked that day.

 

[lovemywoods]

Just curious, why did you cut it like that?

When I started, the whole brisket was just a bit too long for the grill surface and I didn't want it touching the dome (filthy). As it cooked, the pieces shrank some so it looks like it would have easily fit!