2022 Official Gratuitous Grilling/BBQ/Cooking Thread

[Rookie]

Bologna

 

[KG1]

Bologna

Yeah I didn't really think it was Tofu. I did see a youtube video recently where someone tried to make what they called "Tofu burnt ends" He basically cut it up in cubes and dusted it in regular bbq seasonings then put it on the smoker for awhile then sauced it and finished it off on the grill. Basically did it the same way you would do meat burnt ends. He said the flavor wasn't too bad but the texture was pretty awful. It just sounds so wrong.

 

[Rookie]

I tried it because it sounded interesting. It's okay, but I won't do it again.

 

[BigRed]

I tried it because it sounded interesting. It's okay, but I won't do it again.

I hope you're still talking about bologna.

 

[Rookie]

Don't ask, don't tell

 

[NyleRN]

Smoked a brisket point today. Turned out very well

 

[Flingarrows]

Smoked a brisket point today. Turned out very well
View attachment 234811 View attachment 234813 View attachment 234817

Looks good, I’ll be smoking one this weekend as well

 

[BigRed]

Giving a shot at something I've not yet tried....

Hickory smoked venison blackstrap with a reverse sear... Here goes nothing!

 

[BigRed]

Would DEFINITEY do again!

 

[BigRed]

Here is the recipe for you venison folks:

https://www.realtree.com/timber-2-table-wild-game-recipes/reverse-seared-smoked-venison-backstrap

I used Montreal Steak Seasoning instead of the spice mix in the recipe....I'm sure the spice rub would be good.

I think I'll add a whiskey peppercorn sauce next go around.

A HEAVY hickory smoke on this is EXCELLENT!

Watch your cook time....I hit 125 internal in less than an hour.

 

[Jaybird1980]

Did some ribs today.

 

[Mark-DuCo]

Put some pork loin jerky on my Green Mountain pellet pooper over lunch, should be done shortly after I get home from work. This will be the 3rd time I've done jerky on the pellet grill, it turns out awesome. The first time was beef and the second was pork just like this run. I use Hunt Chef jerky seasoning kits, they are the best I have ever had.

 

[NyleRN]

Put some pork loin jerky on my Green Mountain pellet pooper over lunch, should be done shortly after I get home from work. This will be the 3rd time I've done jerky on the pellet grill, it turns out awesome. The first time was beef and the second was pork just like this run. I use Hunt Chef jerky seasoning kits, they are the best I have ever had. View attachment 235749

What method do you use for shaving the meat

 

[Mark-DuCo]

What method do you use for shaving the meat

I just us my brisket slicing knife, it is an absolute razor. Once the loin is trimmed and ready, I put it in the freezer for 30 minutes or so until it stiffens up. I then slice it into 1/4" slices, putting it back into the freezer as I need to. I do have a cheapo slice from rural king, but it doesn't work very well.

 

[NyleRN]

What's your smoke temp and time for that jerky?

 

[Caleb]

Can't believe I didn't see this thread yet....sadly, haven't fired up my grill all year. I need to get back to it next year

 

[Jaybird1980]

Can't believe I didn't see this thread yet....sadly, haven't fired up my grill all year. I need to get back to it next year

There's still plenty of time this year. No need to wait.

 

[Caleb]

There's still plenty of time this year. No need to wait.

I have to figure out how to mend the ash tray on my grill...it's literally hanging on by a thread.

...really ought to just replace it though.

 

[Mark-DuCo]

What's your smoke temp and time for that jerky?

I smoke it at 180 for around 4 hours. It should still be a bit bendable, but start to crack on the top when you bend it. If it break it is too dry.

 

[mikek]

A little smoked pulled beef and cream cheese.