2019 Gratuitous Grilling/Griddlin/BBQ/etc. Thread

[ghuns]

Winter charcoal starting...

Grab a steel scoop shovel of coals from the outdoor boiler, add charcoal, insta-fire...

Sent from my HTC 10 using Tapatalk

 

[bacon#1]

Oldest son text me wanting steak for dinner. Boy wants steak you give him steak.

 

[indiucky]

Second brisket ever...First one was so so...Got impatient...This time it worked...PK 360 is an awesome grill.....3.5 hours to get to 165 degrees...I then double wrapped in aluminum foil and continued for another 4.5 hours....Probably added about a dozen more briquets at about 6 hours....Grill maintained heat of 225-250 the entire time...I love that cast aluminum for heat retention....I think I'm the only INGOer with a PK Grill but I won't be for long......They are really gaining in popularity....

 

[Fargo]

Second brisket ever...First one was so so...Got impatient...This time it worked...PK 360 is an awesome grill.....3.5 hours to get to 165 degrees...I then double wrapped in aluminum foil and continued for another 4.5 hours....Probably added about a dozen more briquets at about 6 hours....Grill maintained heat of 225-250 the entire time...I love that cast aluminum for heat retention....I think I'm the only INGOer with a PK Grill but I won't be for long......They are really gaining in popularity....

Looking great! Brisket is one of those cuts that cooks on its own time and no one else’s.

 

[hoosierdoc]

I need to try another brisket soon. That looks great

 

[Mark-DuCo]

Second brisket ever...First one was so so...Got impatient...This time it worked...PK 360 is an awesome grill.....3.5 hours to get to 165 degrees...I then double wrapped in aluminum foil and continued for another 4.5 hours....Probably added about a dozen more briquets at about 6 hours....Grill maintained heat of 225-250 the entire time...I love that cast aluminum for heat retention....I think I'm the only INGOer with a PK Grill but I won't be for long......They are really gaining in popularity....

Looks great, and I agree about briskets cooking on their own time. I always plan at least 3 hours longer than I think it will take and just let it rest in a cooler when its done early.

I have been thinking about picking up one of those PK grills to use in a contest in September that doesn't allow propane smokers.

 

[Mattroth54]

I’ve had many over years ask how I make my pulled pork. Recently I decided to make an easy answer and create my first and probably last appearance on YouTube. This little series shows my meat selection/preparation, seasoning, setup and running BGE, temp control (shows how easy charcoal should be), and shredding the final product. I think you’ll find the information interesting, just set your standards low for video production. I always enjoy hearing others methods and usually learn something. Here’s mine:

https://www.youtube.com/playlist?list=PLX9ct5dr45UkudukTT-urcISHb0qWk-r_

 

[indiucky]

I need to try another brisket soon. That looks great

Thanks Doc...My daughter who is on the Autism Spectrum said, "Dad it tastes like cotton candy from a cow"....My wife and I cracked up..Because it did...

 

[indiucky]

Looks great, and I agree about briskets cooking on their own time. I always plan at least 3 hours longer than I think it will take and just let it rest in a cooler when its done early.

I have been thinking about picking up one of those PK grills to use in a contest in September that doesn't allow propane smokers.

Great product....
[FONT=&quot]This is long term customer Betty Bighorse from Cameron, TX with her 1957 PK Original and her brand new PK Original grill and smoker. This picture is worth a thousand words, but we will just start with this one: grateful.#builttocook #builttolast #sca #texas
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[Mark 1911]

Simple but very tasty. I did this with a venison roast, but a beef roast works very nicely.

Break out the crock pot. Put the roast in there, throw in some onions, beef broth, celery, sweet onions cut into large chunks. Let it cook on low for about 8 hours.

In a separate pan saute some green peppers and onions in some olive oil, cut into long strips.

When the roast is done, take it out and pull it apart, similar to a pulled pork roast. Save the juice. Get some nice stout French rolls. Put the shredded meat on the roll along with some onions and green peppers, add juice to your liking.

Awesome sandwich!

 

[BeDome]

I wish I had taken pics, but it is all gone now.

I took a large pork loin and cut it sideways into a spiral (something I saw on the net) then rolled it back up with many stuffings.

About three hours of slow smoke using my trusty Weber and we had something special. Also grilled a pineapple and some potatoes to go with. Wifey made corn augratin inside.

 

[JollyMon]

Just picked up this bad boy... first rack of ribs i accidentally overcooked,but hey I’m learning

 

[chezuki]

Just picked up this bad boy... first rack of ribs i accidentally overcooked,but hey I’m learning

Damn... that’s a Purdy Drum Smoker.

Mine was never that pretty.

 

[JamesV]

Congrats on TPB, a buddy has one and talks it up all the time.

 

[NKBJ]

Barbecued chuck roast today and got drafted for the Easter gathering of the clan.
OK. Fine. My way. Roast beast and birds. We're talking veins between your teeth and bicarbonate soda for the weak.
Fresh baked bread, beans and tater salad, lots of green things and if I'm lucky one of those German chocolate cakes with coconut.
Yeehah!

 

[hoosierdoc]

Planning a 7lb pork butt and 15lb brisket for tomorrow. Want it done at 4pm. I work midnight to 8am. My grilling guru MontereyC6 helped me with a plan. Hoping it tastes good

 

[hoosierdaddy1976]

Anyone here ever use Black Diamond Charwood? Found some for a cheap price today. Heading into a busy season so I don't know when I will have a chance to experiment much with it, but if it's good stuff I may make a trip to get some more. TIA

 

[Bigtanker]

Just did some corn on the grill. Fan-freakin-tastic.

 

[4651feeder]

last night

tonight

Monday night will be green leafy vegetables to help facilitate getting back into my pants....

 

[Spear Dane]

Got a 8 lb PRIME grade brisket from Sams. I'm not even gonna say what they charged for it. You wouldn't believe me. In the meantime, found this, from the Brisket God hisself.

https://www.urbandaddy.com/articles/43080/learn-to-smoke-meat-from-a-texas-barbecue-legend