2022 Official Gratuitous Grilling/BBQ/Cooking Thread

[BigRed]

for the few that won't eat smoked meat

Must be tough working with commies!

 

[BigRed]

Cooked up some braised and glazed short ribs a couple nights ago. Served over some white cheddar grits with some spring onions. Probably the most intensely flavored dish I've ever cooked. I unintentionally braised it to within seconds of burning, got lucky and got back from a Costco run and smelled it as soon as I hit the porch. I debated between potatoes or grits and I'm glad I went with the grits, the potatoes wouldn't have been able to hold up to the beef.

Spring onions with grits are......

DELICIOUS!!!

Looks great.

 

[phylodog]

That looks and sounds delicious. I've never been able to pull off good short ribs.

They're super easy. Just brown them well in an oven safe stock pot with a couple tbsp of oil. Pull them out and set aside then add onions and just about whatever else you'd like to the pot and saute until they start to soften. You should have lots of sticky brown goodness on the bottom of the pot, pour 1/4 cup (or more) of white or red wine and scrape up all of those brown bits from the bottom of the pan.

Put the ribs back in the pot and add some beef or chicken stock, I usually bring the level just below the tops of the short ribs, put the lid on the pot and put it in a 350* oven. Check on it after about two hours and make sure it doesn't dry up and burn. You can add whatever liquid you want as needed, just keep some liquid in there until the ribs get to your desired tenderness. I like em to feel like a room temp stick of butter.

 

[NyleRN]

Must be tough working with commies!

You'd think that but the 4 that wouldn't eat smoked meat voted Trump twice

 

[BigRed]

You'd think that but the 4 that wouldn't eat smoked meat voted Trump twice

Poor taste in meats!

 

[KG1]

Man, I could see maybe 1 oddball in the bunch but 4? Sheesh. How could that happen?

 

[Timjoebillybob]

Bone in pork butts are supposed to be going on sale at Kroger tomorrow @$1.29 lb. And whole briskets @$2.99 lb.

And they were out of both when I went a little bit ago. Not only that I forgot to get a rain check.

 

[Mitch B]

Pre and post sauce bbq wings!

Sent from my iPhone using Tapatalk

 

[phylodog]

I just dropped two chickens on the BGE at 380*, should be done in about an hour. I halved the birds and brined them in the "Cornell Chicken" brine. I've not had it before but there are a lot of Youtube videos about it so I figured it must be decent. Mine are smoking with alder, I'll try to remember to take pics along the way.

 

[phylodog]

Should be about the halfway point

 

[phylodog]

Didn't turn out too bad. The flavor from the brine was actually milder than I expected, I may have to experiment with the seasonings next time.

 

[BigRed]

Pre and post sauce bbq wings!

Sent from my iPhone using Tapatalk

Damn those look delicious!

Making wings at home has ruined me for wing bars....Thank God!

 

[BigRed]

Didn't turn out too bad. The flavor from the brine was actually milder than I expected, I may have to experiment with the seasonings next time.

Experimenting is what carbon cooking is all about!

 

[Bill2905]

We cooked up some big plump chicken breasts with a little mesquite smoke on the Weber this afternoon. They cooked to about 150F in a pan of Wickers marinade with the smoke and then finished over direct heat with a sprinkle of Memphis style rub. Never used mesquite with chicken before but I'm an instant fan of it now.

 

[phylodog]

We cooked up some big plump chicken breasts with a little mesquite smoke on the Weber this afternoon. They cooked to about 150F in a pan of Wickers marinade with the smoke and then finished over direct heat with a sprinkle of Memphis style rub. Never used mesquite with chicken before but I'm an instant fan of it now.


View attachment 201751

I cut my bbq teeth with mesquite smoked chicken breasts on a Weber kettle. Those look great!

 

[Bill2905]

Damn those look delicious!

Making wings at home has ruined me for wing bars....Thank God!

I did my first grilled wings a few weeks ago and they were great. Now that I'm on to them, I'm suddenly having trouble finding any at the grocery.

 

[BigRed]

Smoking pork butt this weekend.

I have always injected them with apple juice the night before. I am thinking about skipping that to see how it compares.

What do others here do? Inject or just go?


I have also done dry rubs the night before. Thinking about trying it where I do that an hour or so before they go on. What do others here do?

 

[Hatin Since 87]

And they were out of both when I went a little bit ago. Not only that I forgot to get a rain check.

Thanks for the heads up. When I read this a couple weeks ago I got 4 butts and 2 briskets for about $130.

Freezers full. Still had some from the last sale.

 

[Hatin Since 87]

Smoking pork butt this weekend.

I have always injected them with apple juice the night before. I am thinking about skipping that to see how it compares.

What do others here do? Inject or just go?


I have also done dry rubs the night before. Thinking about trying it where I do that an hour or so before they go on. What do others here do?

I just go.


I use a rub and let it sweat in for a few hours, then on the smoker it goes. I put mine on about 10pm, then when I wake up I put it in a foil pan, cover it with brown sugar, and a stick of butter, put aluminum foil over the pan to wrap it, and back on the smoker til it probes tender.

After it’s done I take the butt from the pan, pour the juice into a fat separator, pull the pork, and pour the juice over it.

Won’t disappoint.

One tip, after the butt is done, open the foil on top and let it steam out, then close it back up to rest. It’ll help the bark not get soggy.

 

[d.kaufman]

Smoking pork butt this weekend.

I have always injected them with apple juice the night before. I am thinking about skipping that to see how it compares.

What do others here do? Inject or just go?


I have also done dry rubs the night before. Thinking about trying it where I do that an hour or so before they go on. What do others here do?

I do not inject. I use my homemade dry rub. Try to apply 24 hours before going on the smoker. Leave uncovered and remove from fridge about an hour before it goes on.

I've got one dethawing now. Will do it either Sunday or Monday.

Tomorrow is Burgers, Beer Brats, and chicken legs