2017 Gratuitous Grilling and BBQ thread

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  • JollyMon

    Shooter
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    2   0   0
    Sep 27, 2012
    3,547
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    Westfield, IN
    It's 2017, let's get it going again.

    it was warm enough to get out grilling today. Haven't done much on the grill lately because my wife doesn't like meat, but i think it turned out okay.

    7F7C72CC-97B5-4C39-99B5-49FBE65AB460_zpsorh390c8.jpg
     

    Fargo

    Grandmaster
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    13   0   0
    Mar 11, 2009
    7,575
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    In a state of acute Pork-i-docis
    Did three whole turkey breasts of the smoker yesterday, but forgot to take pictures. I brined them and then smoked at 300 until I hit internal temperature of 155. Hoping to do a brisket and pork butts later this week.

    Very nice temperature gradient on that steak.
     

    307SD

    Marksman
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    0   0   0
    Jan 3, 2016
    291
    18
    Down by the river.
    No pics but I did a 5lb turkey breast in my Charbroil brand Big Easy no grease infrared cooker this past Friday evening. 1 hour and 20 minutes to get to 165 internal. It was the absolute best turkey I have ever had, nice and moist, not dry at all.
     

    jfed85

    Master
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    23   0   0
    Feb 16, 2008
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    Took advantage of Kroger's sale on pork shoulder this weekend.

    10.5 hours on the Weber Smokey Mountain

    Also, got to use the Weber iGrill mini for the first time, loved it. Took the guess work and constant temperature checks out of the equation.

    This is my first "long" smoke (over 5-6 hours)

    Turned out great.

    Did a 10 pound shoulder for some friends who came over to enjoy some beer and watch the Daytona 500.

    Smoker_zps1zabqggg.jpg



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    Soaked it in Apple Cider for 12 hours prior to applying the rub.

    3_zpsjsrh8jkm.jpg






    Then applied the rub and let is sit overnight in the fridge.

    4_zps6widsnmv.jpg


    Got up bright and early Sunday (5am) to start the cook.

    5_zpsfsyhcjoq.jpg


    Got it all ready and smoking by 6:15

    6_zpse5akh68m.jpg


    Getting there...

    7_zpsun8tdomg.jpg


    :cheers::alcoholic::buddies:
     

    phylodog

    Grandmaster
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    59   0   0
    Mar 7, 2008
    18,747
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    Arcadia
    I put a pork shoulder on the BGE a few hours ago. She's humming along at 200*F and I expect it'll be ready tomorrow afternoon. First smoke of the year due to shoulder surgery.

    6C98FC13-B2A0-4987-8836-1A33406CFA07_zpsqhmag4vn.jpg
     

    hoosierdaddy1976

    I Can't Believe it's not Shooter
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    16   0   0
    Mar 17, 2011
    6,469
    149
    newton county
    When I hit the "go advanced " tab, I can see your pics. I was going to put up a pic, but I don't have any of the buttons on my screen. Dunno what's going on today
     

    myhightechsec

    Sharpshooter
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    0   0   0
    Jul 15, 2016
    649
    18
    The Region
    Here is an Asian inspired recipe that will become a family favorite for years to come. I have never had anyone who didn't fall in love with the taste of this.

    Ingredients: 6 to 8 pound boneless pork butt cut into 1 inch steaks

    1 cup high quality soy sauce such as Kikomans

    1 cup cider vinegar

    12 (more or less) garlic cloves, crushed

    2 bay leaves

    2 tablespoons cracked black pepper

    No extra salt. The soy sauce takes care of that for you

    Mix the liquids and spices together. Place the steaks in a large plastic bag or other container and pour the mix over them to marinate. Leave in the fridge overnight or for about 12-16 hours.

    Put the steaks on high heat to sear both sides and then remove to a low heat spot on the grill. Let grill until the temps reach about 145.

    While the steaks are cooking take the leftover marinade and put it on the low boil for at least 10 minutes. This is important to kill off any bacteria. Strain it when done and use it as a dipping sauce for the meat.

    My wife fixed this for me 43 years ago and it has become a staple of our home since then.
     

    phylodog

    Grandmaster
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    Mar 7, 2008
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    Arcadia
    20+ hours of smokey goodness. I'm here to tell ya boys, it just don't get much better'n this....

    Sweet bun and short stack o' pork

    1FCE4FD2-7D72-46C2-95FD-530CA8BD5EC6_zpsh47sjivv.jpg


    Just enough Sweet Baby Ray's

    88083F07-FDD4-422B-98D9-96C78DAFC548_zpstwykth6r.jpg


    Home made red wine vinegar slaw

    763F5EFC-098F-4349-8516-DF1B3EDD0FE0_zpsl5kewvlz.jpg


    Topped off with a few Nathan's Hot & Spicey Pickle slices

    C8820738-50A3-4B6D-BA8B-8C3E60802C6F_zpsbog7bl77.jpg


    Nirvana.......
     

    phylodog

    Grandmaster
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    59   0   0
    Mar 7, 2008
    18,747
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    Arcadia
    The only issue I ever have with my pulled pork is that it loses the nice pink color very quickly after I pull it. I did some reading today and someone claimed that it wouldn't lose the color if it's allowed to cool (wrapped in foil) before being pulled. Can anyone verify that? I usually leave mine wrapped for hours in foil, under a towel and in a cooler before I pull it but it's always very hot to the touch when I pull it.

    I'm going to plan ahead and try letting it cool next time to see, just curious if anyone has tried both ways and noticed a difference?
     

    Rookie

    Grandmaster
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    14   0   0
    Sep 22, 2008
    18,155
    113
    Kokomo
    You have to try Blue's hog Tennessee Red for your pulled pork. You'll never want to use sweet baby ray again.
     
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