2017 Gratuitous Grilling and BBQ thread

[hoosierdaddy1976]

 

[femurphy77]

You're all *******s! (sitting here eating my ham sandwich)

 

[hoosierdaddy1976]

Just about ready to rest

 

[Rookie]

Have you found a difference in tying your ribeyes compared to not?

I haven't. They came that way so I left them.

 

[hoosierdaddy1976]

I haven't. They came that way so I left them.

Gotcha. When I was cooking my way through college, I had one chef who swore by tying them, and one who swore at it.

 

[grunt soldier]

Briskets from this morning. 3 are done one is acting up but I just through it in the aluminum foil to get it right. Should be amazing. Burnt ends look amazing.

 

[phylodog]

My little rib roast is sitting at 112* internal. Shooting for dinner at 6:30, been on since 12:15 temps between 150* - 160*. It'll get a nice sear just after 6.

Prepped it around noon yesterday with a nice seasoning of granulated garlic, Alaea salt and fresh ground pepper. Left it uncovered in the fridge overnight then pulled it out a few hours before it went on the smoker. Internal read 47* when it went on.

 

[Rookie]

Resting now.

 

[thunderchicken]

Resting now.

Mmmm. I am so jealous sitting here with my frozen pizza. Can I come eat with you? Lol

 

[Rookie]

There's still a whole one left.

 

[phylodog]

Smoked rib roast, grilled shrimp and king crab, there were no complaints until the pants started getting tight!

 

[thunderchicken]

There's still a whole one left.

I'll be on my way. Lol

 

[Kirk Freeman]

Pdog is killing it!

 

[grunt soldier]

Well it was a hit. Burnt ends destroyed. Brisket flat destroyed. Banana pudding smashed lol. Good times.



These were turned into the burnt ends and gone before I could get pics lol. Burnt ends are so freaking delicious.

 

[hoosierdaddy1976]

Looks like a lot of good eats were served today.

 

[thunderchicken]

Looks like a lot of good eats were served today.

Sure does

 

[Fargo]

Been cooking more than ever, but terrible about taking pictures. Even worse about getting them posted. Gonna run through what I have and try to fifnish the year strong!

Not really BBQ, but these are souls vide lobster tails a buddy picked up on the big sale at fresh thyme. Parboiled for a minute to loosen the shell, the into the bag with a stick of butter and some garlic.

 

[Fargo]

Broke down a couple turkeys, here are the breasts and some hash browns.

 

[Fargo]

Here are the quarters, confitted for 24 hours at 149 then deep fried.

 

[Fargo]

Venison blackstrap medallions.