2017 Gratuitous Grilling and BBQ thread

[grunt soldier]

Took longer than I thought. I wasn't paying attention thought I had a 4lb loin but really had a 6lb. Either way it was juicy and silly delicious.

Some sliced thick for eating straight and some nice then slices for lunch meat sandwiches.

How come this thread is so dead lol. We need more pics and participation lol.

 

[Cozy439]

Took longer than I thought. I wasn't paying attention thought I had a 4lb loin but really had a 6lb. Either way it was juicy and silly delicious.

How come this thread is so dead lol. We need more pics and participation lol.

My wife is a huge Makers Mark fan, any chance to get your bbQ recipe?

 

[SMiller]

Outstanding!

 

[grunt soldier]

Sure I'll give a general recipe of it. I'm working but off the top of my head 1/2 a onion, 4 cloves of garlic (both minced up fine) 3/4ths a cup of Makers Mark, 1/2 fresh ground pepper, 1/2 tablespoon sea salt, 2 cups of ketchup, 1/3rd cup cider vinegar, 1/4th cup worsheshirreee sauce and 1/4th cup tomato paste, 1/2 cup of packed brown sugar. Also add hot sauce to taste. I like a good amount but I love spicy foods.

Mix onions garlic and bourbon in a sauce pan. Cook till onions are translucent. Add everything else and bring to boil. Then simmer about 20-30 mins.

This is a chunkier sauce you can strain it if you don't like the onions etc but I prefer it with them.

I also add a tablespoon of whatever dry rub I'm using for the meat that day.

 

[Caleb]

I'd smoke more meat but it's not in the budget at the moment

 

[grunt soldier]

Did 3 racks of ribs last night. Didn't get pics of the finished product quick enough lol. They got demolished pretty quick lol. I did one rack with makers Mark bbq. One rack with my version of Carolina gold sauce. And one just dry rub.

 

[grunt soldier]

Did 3 racks of ribs last night. Didn't get pics of the finished product quick enough lol. They got demolished pretty quick lol. I did one rack with makers Mark bbq. One rack with my version of Carolina gold sauce. And one just dry rub.

 

[bacon#1]

Starting tonight at 11pm.

 

[bacon#1]

Meat down. 2nd one is seasoned, vacuum sealed and in the freezer. It's a beautiful night folks. May have to break out the sipping whiskey and fire up a stogie.

 

[VUPDblue]

Been pondering obtaining a second BGE for a while. Already have plans drawn up for my new outdoor kitchen that includes two of them, but have not pulled the trigger on #2 just yet. Today I stopped in at a local liquidation warehouse to browse around and they had a couple Pit Boss kamado grills for super cheap. We even haggled for a hot second and I walked out with a 24" model with cart, heat diffuser, dual level cooking grate and side shelves for three bills. At first blush the thing is very similar to the BGE but with a few design modifications. It is totally ceramic and every bit as heavy as the BGE. I feel like I got a pretty good deal and was just not able to pass it up!!

 

[grunt soldier]

Why can't I find this thread anymore lol. More brisket and burnt ends. Burnt ends were insane tonight. Crazy delicious. Cole slaw and fresh sweet corn. Omg!!!!

 

[phylodog]

Man that looks good

 

[phylodog]

Business trip to Dallas this weekend was cancelled last minute so I decided to celebrate by making stuffed/smoked poblano & anaheim peppers. Chorizo, chicken, onion, cream cheese & mozzarella stuffing then onto the BGE at 350* for 20 minutes (with a touch of mesquite smoke). Topped with a shredded cheddar mix then 10 more minutes and they were done. Served with some cilantro & lime rice, they were excellent. Next time I'll probably dice a jalapeno and add it to the stuffing mix for just a bit more heat but otherwise this recipe is a keeper.

 

[grunt soldier]

Looks legit sir. I been making a bunch atomic buffalo turds lately, I love them but that looks like what I cook on steroids. I'm going to give that a try!

 

[Fargo]

Looks legit sir. I been making a bunch atomic buffalo turds lately, I love them but that looks like what I cook on steroids. I'm going to give that a try!

Most years I grow a ton of poblano and Anaheim peppers and make stuffed peppers pretty regularly. The ones I grow are usually pretty dang hot all by themselves even with the membranes removed. This year I was so behind on getting the garden and I didn't really get any interesting pepper varieties planted.

I've been barbecuing quite a bit but have been terrible about taking pictures and even worse about posting them. Here are a few I did take. Blue cheese and horseradish crusted ribeye.

 

[Fargo]

Another with some sautéed gulf shrimp.

 

[Fargo]

Pork butts.

 

[Fargo]

Ribs. The ones on the left were done in the smoker all the way through and the ones on the right we're done in the sous vide and then finished in the smoker.

 

[Fargo]

Prime sirloin from Costco and grilled gulf shrimp.

 

[phylodog]

I didn't think to take pics but here is a PSA for those in the NE Indy/Anderson/Pendleton areas. Mechanicsburg is home to a butcher shop called Maddie Moo's Custom Meats. One thing they do every year is provide a ton of ribeyes for the State Fair. They end up with a lot of ribeye trim and they've been grinding it and selling it as pre-formed burger patties. 20 to a box, vacuum sealed two at a time for $45. I went out there a few weeks back and bought a box. I used the sous vide to cook them then seared them in a cast iron skillet and they were ok. Last weekend I went back to my standard of simply grilling them and they were hands down, bar none the best burgers I've ever cooked. All I did was thaw them and grill them, no seasoning, just fire.

In the interest of full disclosure I do know the owner but I am not receiving anything for posting this and he doesn't know that I am. Just trying to share a limited opportunity for some top notch meat at a good price before its gone. I'd suggest calling to make sure they have some before making the drive but if they do I can assure you it will be worthwhile. I went out Tuesday and bought two more boxes, the freezer is full.