2018 Gratuitous Grilling/Griddlin/BBQ/etc. Thread

[ghuns]

So the pork had a very strong smoke flavor. Over powered the spices. Do you guys ever wrap the pork to prevent that?

What kind of wood?

The first racks of ribs I ever cooked were rendered inedible by my overuse of hickory.

 

[Rookie]

Good point, I didn't even think about that.

 

[ghuns]

I use mostly apple now. Mainly because I have several apple trees in the backyard. I cut dry, dead branches off with my cordless sawsall that are under 2" diameter. I then slice them into little pucks about a 1/2" thick.

When I cook a pork loin in my Weber kettle, I throw one of those pucks in both of my charcoal baskets on a hot fire and leave all the vents wide open until the pucks are almost burned up. Then close the vents as required to get the temp I want.

 

[hoosierdoc]

It’s a mix of traeger premium hardwood and Apple.

 

[bacon#1]

What kind of wood?

The first racks of ribs I ever cooked were rendered inedible by my overuse of hickory.

First pork butt I did tasted like a hot dog cooked over a fire starting log.

 

[ghuns]

Venison front shoulders kind of suck. I've always just made them jerky, and even doing that, there's so much silver skin, it's a pain. Decided to smoke one whole today on my Weber. Cooked it for 3 hours at 200-225, with Jack Daniel's wood chips, till internal temp was 140. Then poured a beer in a large foil pan with onions and garlic, threw in the shoulder and covered it with foil. Went 3 more hours 275-300. Got internal temp up to 250 and held it there. It falls off the bone and shreds up like pulled pork. All the silver skin and connective tissue just melts away.

Sent from my HTC 10 using Tapatalk

 

[indiucky]

Christmas Eve pork tenderloin....4.6 lbs tenderloin, 1 lb of bacon....Indirect heat, western hickory chunks...Olive oil, Rudy's, Sweet Heat, and Lawrey's salt....

It was good...May be my best...Loving the PK 360 grill.....

 

[Fargo]

Looking good Indiucky! Did something similar, but stuffed instead of wrapped.

 

[Fargo]

 

[Fargo]

Venison roast from last week.

 

[indiucky]

Very nice Fargo....

 

[hoosierdoc]

Christmas Eve pork tenderloin....4.6 lbs tenderloin, 1 lb of bacon....Indirect heat, western hickory chunks...Olive oil, Rudy's, Sweet Heat, and Lawrey's salt....

It was good...May be my best...Loving the PK 360 grill.....

That may be the secret to not have overly smoky pork loin. Wrap it in bacon! Do you have a recipe link?

 

[indiucky]

That may be the secret to not have overly smoky pork loin. Wrap it in bacon! Do you have a recipe link?

No sir...I just saw a picture of it and gave it a whirl...Everyone liked it....The bacon tasted like smokey bacon but the tenderloin was the best I've ever made...The entire loin was covered then cinched tight...About 3 hours at 225-250.....

[video=youtube;s4-I2t3uDuY]https://www.youtube.com/watch?v=s4-I2t3uDuY[/video]

[video=youtube;cOuDmUhyTSk]https://www.youtube.com/watch?v=cOuDmUhyTSk[/video]

 

[chocktaw2]

I would eat that.

 

[LockStocksAndBarrel]

2019 thread


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