Then there's too much airflow. Seal some holes.Quote:
Originally Posted by GiBo
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Then there's too much airflow. Seal some holes.Quote:
Originally Posted by GiBo
we're going thru a house renovation so meals are being cooked outside
wife says, "can we do garlic bread on the grill?"
yes, maam, even store bought...
http://scontent-a.cdninstagram.com/h...60487486_n.jpg
Just curious
What is that cut of meat?
flat iron steakQuote:
Originally Posted by stompinlines
(cheap but good)
Did some big ole juicy burgers topped with pepper jack and whole grain mustard on the gas grill last night. Paired them up with some grilled artichoke halves drizzled with lemon and olive oil as well as some grilled corn on the cob. Shit was downright fabulous!
Did this a few weekends ago. First attempt setting up the weber genesis for smoking, Water in the big tray and just hickory chips in the foil packets. Tried to keep it around 210 all day.
Attachment 156697
Brined the chicken overnight then rubbed the outside with olive oil, paprika, cayenne, and black pepper. Stuffed the inside of the bird with apples, lemon onion, garlic, rosemary and some olive oil.
Did a dry rub overnight on the pork shoulders set it on around 7am, finished up around 7pm. I think 'll end up foiling it next time since I had a ton of bark, but it ended up just a little on the dry side. Of course sauce fixes that and I made a mean carolina style one.
1.5 Cups Cider Vinegar
1 Cup Spicy Brown Mustard
0.5 Cup Ketchup
1/3 Cup Brown Sugar
1T Cayenne
4 Smashed Cloves Garlic
Salt and Pepper to taste
Mix it all together in a sauce pan and let her simmer for about 15 min
All in all was some pretty good eatin for my first try.
I think a brisket is next.
How long did the chicken take?
Sloppy
http://i131.photobucket.com/albums/p...ps40e89cbb.jpg
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When I smoke wings I go 2 hours in the smoke and two minutes in the fryer. As far as sauce I don't bother making my own sauce because there are some really good ones on the self like Butchers, and good bbq doesn't need sauce. If the BBQ is really good sauce is a distraction.
You, sir, should be turned over to The Spanish InquisitionQuote:
Originally Posted by whyturn
Fired up the smoker at 4 this morning.
Attachment 156720
100 pounds of pork ass over hickory smoke.
Oh damn!!! That's a lot of swine.
Forward progress
Attachment 156721
Crutch thirty
Attachment 156722
What, are you feeding the neighborhood? That's enough food for 200+ people!
2 racks of Loin ribs for me today. Market was out of St. Louis style ribs. :(
In Wisconsin...so about 30 people.
They eat 3lbs of pork each?
No. But im feeding about 100 nutritional overachievers.
Heh.
I'm grill-smoking a leg of lamb today. Currently marinating in Lemon Juice, EVOO, Herbes de Provence, Garlic, and rosemary. Plan is to smoke it to an internal temp of 130, then sear it. Target temp after resting is 160º (medium.)
Never done lamb on smoke.
Post a pic of finished product
Curious how that turns out.
Just gonna use one good sized chunk of Apple. Mainly slow roasting it (banked fire on a Weber Kettle) until temp is reached, then sear. 3 hours should do it.
I'm housesitting, and the owners should be home within the next couple hours. Depending on what time they get home, I am either going to try smoking a T-bone or make montreal smoked meat. Possibly both.
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Dont smoke tbone.
Eat a frozen shitcicle instead.
Turned out great. Most square Leg of Lamb I've ever grilled.
Smoked and Roasted for about 2 hrs at ~325º:
http://i5.photobucket.com/albums/y19...psced3f9aa.jpg
Seared on Gas Grill for ~6 minutes per side:
http://i5.photobucket.com/albums/y19...psca51693f.jpg
After resting under foil tent for 15 minutes:
http://i5.photobucket.com/albums/y19...ps8b90b9cb.jpg
Turned out fantastic. Med. Rare by the bone, Medium Well 1/2" inside the crust. Works for me.
Hot dammit that looks fucking money.
Gotta give that a go this week.
About 5 hours.Quote:
Originally Posted by gatorboy
The leftovers made for a mighty fine smoked chicken, wild, rice and potato soup as well. If you make your own broths ever, the smokiness adds a nice element to the soup that you don't usually get in your standard chicken broth.
FWIW i'm a fan of stuffing the bird with apples/onions/etc. vs the beer can. I think it's been pretty well proven that the beer does absolutely nothing to improve the cooking of the chicken.