Gratuitous Grillin' Thread 2015

[chezuki]

The charcoal is lit... Game on!!

While I grill year-round, tonight is the first time in a while I've not had to brush the snow off it.

 

[femurphy77]

We just rolled the big grill out of the barn a few minutes ago. We don't have anywhere to keep it out of the weather so it gets put away for the winter and a smaller one gets rolled out for the occasional brat or burger. One of my neighbors was burning bbq sauce on his grill while we were working outside. Even though that's not REAL bbq it still smelled GREAT!!!!!!

 

[nettinyahoo]

I'm still eating on the 19 lbs of pork shoulder from Saturday on the UDS.

 

[Mark-DuCo]

Is anyone else loading up on the post St. Patrick's day corned beef sale? I plan to buy at least four tonight and soak them until Sunday and smoking them into pastrami for rubens.

 

[Slawburger]

Is anyone else loading up on the post St. Patrick's day corned beef sale? I plan to buy at least four tonight and soak them until Sunday and smoking them into pastrami for rubens.

Oh man, that sounds good.

 

[phylodog]

Turkey season is closing in and I had one more to clear out for this year's birds (hopefully). I decided to smoke the breasts again, they turned out fantastic last year. I brined them in water, salt, brown sugar, molasses and granulated sugar then cleaned up all of the yucky business.

Gave them a light dusting of Ragin Blaze seasoning then rolled them up.

Weaved some bacon for a protective covering, rolled them up in the blanket and tied them with butchers twine to hold everything together.

Onto the BGE with some apple wood chunks at 230* until they hit 165* internal.

Once they're done I'll wrap them in foil and put them in the fridge to cool. Once they're chilled I'll shave them thin for the best sammiches ever!

 

[esrice]

Word on the street is that lovemywoods just purchased a 2nd BGE specifically for feeding lots of people at INGO events.

 

[bwframe]

Word on the street is that lovemywoods just purchased a 2nd BGE specifically for feeding lots of people at INGO events.

 

[GunSlinger]

Word on the street is that lovemywoods just purchased a 2nd BGE specifically for feeding lots of people at INGO events.

+ =

 

[Kirk Freeman]

Weaved some bacon for a protective covering, rolled them up in the blanket and tied them with butchers twine to hold everything together.

INGO Catnip!

 

[w_ADAM_d88]

I love this thread. I had the smoker out a couple weekends ago but didn't think to take any pics. Smoked some baby backs, and they turned out great.

 

[Dockem]

Is anyone else loading up on the post St. Patrick's day corned beef sale? I plan to buy at least four tonight and soak them until Sunday and smoking them into pastrami for rubens.

View attachment 37096

Did 4 flats last Saturday. Sliced them up and made 16+ vac. freezer packs of Pastrami. Should be in Reubans for awhile!

 

[Dockem]

Once they're done I'll wrap them in foil and put them in the fridge to cool. Once they're chilled I'll shave them thin for the best sammiches ever!

Looks fantastic, phylodog!

 

[phylodog]

Making a pastrami is on my list of things to do, just need to get off my butt and try it. How long did you brine?

 

[SMiller]

I smoked a 6lbs pork loin the other weekend, brined it 24hrs (brown sugar, salt, spices) then rubbed it down with Stubb's pork spice rub. Grilled over charcoal and mesquite wood. It was good, had a 3lb slab left over, sliced it as thin as possible, added green pepper, tomato, onion, taco seasoning, and just a little butter to keep it from sticking. Best tacos I ever ate, just something to think about when you have a lot of Chicken or pork left over...

 

[SMiller]

Turkey season is closing in and I had one more to clear out for this year's birds (hopefully). I decided to smoke the breasts again, they turned out fantastic last year. I brined them in water, salt, brown sugar, molasses and granulated sugar then cleaned up all of the yucky business.

Gave them a light dusting of Ragin Blaze seasoning then rolled them up.

Weaved some bacon for a protective covering, rolled them up in the blanket and tied them with butchers twine to hold everything together.

Onto the BGE with some apple wood chunks at 230* until they hit 165* internal.

Once they're done I'll wrap them in foil and put them in the fridge to cool. Once they're chilled I'll shave them thin for the best sammiches ever!

Where's the finished pics? You do great work!

 

[phylodog]

Where's the finished pics? You do great work!

I forgot to update with that. Unfortunately it's all gone now.

 

[Bfish]

Tonight I am cooking up some fillets covered over wood coals to smoother in a mushroom sauce! Should be good!

 

[jetmechG550]

Making a pastrami is on my list of things to do, just need to get off my butt and try it. How long did you brine?

From what I have read and the couple times I have made pastrami you don't really brine but you soak a corned beef in water to remove the salt and then smoke it with your seasoning. Of course it's like everything else, everyone does theirs differently but I have done a few and soaked them for 24-48 hours, changing the water a couple times during the soaking process.

 

[Vigilant]

Making a pastrami is on my list of things to do, just need to get off my butt and try it. How long did you brine?

I use a recipe from Traeger, and it calls for 3-4 days in the brine. It's really tasty when done!