2024 Smoking/Grilling/Cooking Baking thread

[chipbennett]

Decided to pull a Costco standing rib out of the freezer to smoke Saturday.

(P.S. I absolutely love the Dalstrong slicing knife I got for Christmas.)

 

[Hoosierdood]

We get together with our small group from church on Tuesday so I’m smoking a pork butt today to take to our group.

 

[KG1]

We get together with our small group from church on Tuesday so I’m smoking a pork butt today to take to our group.

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I like the jib of your church group.

 

[Hoosierdood]

I like the jib of your church group.

When we first started meeting a couple years ago, we had to go around the room and introduce ourselves and tell what we like to do in our free time. I opened up by saying "my name is Hoosierdood* and my favorite hobby is smoking". Had some really wide eyes staring at me until I explained I like smoking meats. Had a good laugh.

 

[mike4sigs]

took advantage of the warm Weather and made some pork steak on the weber kettle

 

[mike4sigs]

Rush hour chicken stir fry on the stove

 

[chipbennett]

took advantage of the warm Weather and made some pork steak on the weber kettle
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Mmmm, pork steak! One of my favorite exports from the 10 years I lived in STL.

 

[d.kaufman]

Had some filet tails to use up so steak fajitas for me and the wife and did a small pot of chili for the kid

 

[BigRed]

Mmmm, pork steak! One of my favorite exports from the 10 years I lived in STL.

Get there from time to time. Love The Hill...you can walk into just about any restaurant at random and find some of the best family ran places.....and that's just the beginning of food places for StL

 

[BigRed]

All done. Pre-wrap pic as well as all shredded and ready to go. Made a fresh batch of homemade BBQ sauce as well

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What are you using for rub?

 

[d.kaufman]

What are you using for rub?

I make it myself. Happy to share my recipe

4 tbsp smoked sea salt
2 tbsp dark chili powder
2 tbsp light brown sugar
2 tbsp granulated garlic
2 tbsp smoked paprika
1 tbsp celery salt
1 tbsp cumin
1/2 tbsp fresh cracked black pepper

This makes enough for several slabs of ribs, a couple pork shoulders, and some chicken as well

 

[BigRed]

I make it myself. Happy to share my recipe

4 tbsp smoked sea salt
2 tbsp dark chili powder
2 tbsp light brown sugar
2 tbsp granulated garlic
2 tbsp smoked paprika
1 tbsp celery salt
1 tbsp cumin
1/2 tbsp fresh cracked black pepper

This makes enough for several slabs of ribs, a couple pork shoulders, and some chicken as well

Nice!
Thank you!

 

[Super Bee]

Just bought a 36" Blackstone. Just waiting for the weather, it will be a fajita making machine this summer. Oh, and smash burgers too. I am so ready.

 

[HoughMade]

I've been out of the game for a few weeks. My OK Joes pellet smoker went sideways on me. First, it started not maintaining temps reliably, too high, then too low. Then it started tripping the GFCI. After I gerry-rigged the ground to avoid tripping the GFCI, it couldn't get above 200 degrees and then only for 30-45 minutes before shutting down.

I ended up firing the parts cannon at it, but in doing so, I think I discovered the primary problems. The GFCI tripping was the igniter rod going bad. I had 2 on hand, so that fixed that. Although in this grill, it is pretty buried in there.

Eventually, I found that the induction fan was working intermittently. That is why I couldn't get a the temps up above 200 degrees. Without the fan, the fire in the pot was just smoldering pellets and it kept dumping pellets to raise the temp, but without the fan, they smoldered and then the fire went out. The grill would shut down after timing out without reaching temp. New fan fixed that.

I also replaced the temp sensor in the smoke chamber...just because. I also replaced the controller. It may not be that bad, but some switches were getting spotty and the LCD polarizing film was peeling...again. I'm going to put a clear vinyl flap that covers the control panel to keep rain off of it...cause you know I smoke regardless of weather.

Anyhoo, I did a test run and it started and ran great keeping the chamber between 293 and 302 when set at 300 and at 248-250 when set on 250. It was about a 2.5 hour test, so it looks like I am back in business.

Now, what to make on Saturday...

[wait for it]

 

[Hatin Since 87]

Smoked a chicken, gonna pull it and make pulled chicken sliders. Made some white bbq sauce to drizzle overtop. My wife loves em, so we make them a few times a year

 

[mike4sigs]

Bacon wrapped mushrooms with Smoked pork chops. On the Webber kettle
Sorry no pic of the chops

 

[NyleRN]

Smoked some pork today. Then made homemade slaw and turned it into slawburgers

 

[BigRed]

Smoked some pork today. Then made homemade slaw and turned it into slawburgers
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Looks delicious

 

[ghuns]

Some Saturday night pizzas on the Bullseye. Bought par baked crust from a local Italian grocery store. The manager was raving about them and bragging how they are flown in weekly from Rome. They were fine. But the texture and taste reminded me of English muffins. The sauce was Mutti brand garlic and oregano. That was the best sauce I've ever put on a homemade pizza, and it's really not even close.

 

[HoughMade]

Went with sirloin roast with french onion soup. No after pic, too hungry.