Gratuitous Grillin' Thread 2015

[chezuki]

That tuna looks ****ing amazing! Bravo.

 

[Fargo]

Yeah, I'm gonna have to try that. Maybe tomorrow...wonder how it would pair with grilled artichokes?

I would think pretty damn good! I soaked this one in water and the seasoning pack overnight and did not change the water. It came out about perfect saltinesswise.

 

[Fargo]

That tuna looks ****ing amazing! Bravo.

Thank you and thanks for the rep!

 

[Caleb]

I.....need to smoke something now!

 

[Clay]

Ran across a steeply discounted ahi tuna steak at kroger I couldn't pass up. Lightly seasoned then heavily crusted with freshly cracked black pepper.

it might just be me, but I probably would have just cubed up half of that and ate it as is, maybe a little soy sauce and wasabi

 

[Fargo]

it might just be me, but I probably would have just cubed up half of that and ate it as is, maybe a little soy sauce and wasabi

Considered it, and had it not been managers special kroger tuna, likely would have!

 

[SchwansManDan]

Bacon-wrapped, cheese-stuffed jalapenos ...

 

[w_ADAM_d88]

You know it's going to be a good day... smoke has been rolling since 07:30. Smoking a 5lb section of the top ham of the boar I shot down in Florida. Thawed it out Thursday then yesterday morning I injected it and rubbed it down then wrapped it tight in plastic wrap. Smoking over cherry wood with a few hickory chunks early in the smoke.

 

[Fargo]

Tossed a couple of corned beef briskest on this morning, but the smoker just didn't seem full enough so defrosted a turkey breast, slathered it in bacon grease and rub under the skin and threw it on the lower rack.

Remembered the wife wanted me to clear some room in the garage fridge where I was defrosting the center portion of a whole pig that landed on my doorstep last week. Cut the loins off but the baby backs were small, it wasn't a big pig. Didn't really feel like sawing them off and there was a bit of the rear quarters still attached.(I quartered it with a sawsall while still frozen so I could get it in the fridge to defrost)

I decided to just rub and hang the whole thing, pit barrel style, and see how it is doing in about 5 hours. No idea how this will work, but worth a try.

 

[Fargo]

That looks better!

I will say that the smell of brisket, turkey with bacon fat, and ribs over hickory and apple is spectacular.

 

[SMiller]

Bacon-wrapped, cheese-stuffed jalapenos ...
View attachment 38698

My favorite BBQ place in the world makes bacon wrapped cream cheese and brisket stuffed jalapeños, as in they own them, best brisket you will ever eat full legit.

Throw some smoked shredded meat in there next time.

 

[SMiller]

Where is the love of using pecan wood for smoke? That's the only way the smoke in Texas...

 

[Fargo]

Where is the love of using pecan wood for smoke? That's the only way the smoke in Texas...

I'll use all the pecan I can get my hands on, but really all the hickories are good. I've currently got most of a cord of bitternut hickory seasoned and I love it. Very similar to pecan but even "baconier" if that's a word.

 

[phylodog]

Where is the love of using pecan wood for smoke? That's the only way the smoke in Texas...

Pecan is my primary when I'm grilling chops, steak or chicken. I toss a few small pieces on the coals and let the meat smoke over low heat for about five minutes before cranking up the heat and searing. When I BBQ I use 50/50 pecan & hickory most of the time.

Alaea salt, granulated garlic and pecan smoke is a magical combination. I highly recommend it when grilling steaks, chops or chicken.

 

[Fargo]

Turkey is off and sliced, came out pretty good.

 

[phylodog]

I picked up a corned beef this morning and have it soaking in water for a smoke tomorrow. Mixed up the black pepper/coriander/garlic rub so hopefully things will go well. I also picked up four artichokes, I didn't realize they were so expensive. $2.50ea seems a bit steep so they'd better be good!

 

[Fargo]

I picked up a corned beef this morning and have it soaking in water for a smoke tomorrow. Mixed up the black pepper/coriander/garlic rub so hopefully things will go well. I also picked up four artichokes, I didn't realize they were so expensive. $2.50ea seems a bit steep so they'd better be good!

At that price I'm not trying it until you have the method perfected!

 

[Magneto]

Today I tried my new smoker. This is the chicken breast I made for dinner:

Here is the pork shoulder:

I used hickory and it was a little overbearing on the chicken at times. The shoulder actually didn't get done, but it was free so I figure it was a free try.

 

[Fargo]

I like to take my shoulders to right around 200 degrees internal temp, they pull the way I like them to at that point. Try a fruitwood or maple on the chicken, I can see hickory being a little stout.

 

[Magneto]

I like to take my shoulders to right around 200 degrees internal temp, they pull the way I like them to at that point. Try a fruitwood or maple on the chicken, I can see hickory being a little stout.

Hickory was all I had. I went out and bought two bags of apple which is what I wanted to begin with. Not a big hickory fan but it's what I was given.