What are you grilling/smoking with?

[Catt]

Dry rub: salt & pepper

 

Sause: home made, Jack Miller's, or Cajun Blast Garlic Butter

 

Turkey's get injected with Zatarain’s Cajun Injector Creole Butter & deep fried in peanut oil, 3.5 minutes @ 350°.

 

I actually Barbecue alot of chicken, pork chops, hamburgers.& hotdogs.

 

While I use thermometers to control temperature I check when it's done through experience.

[A-Jay]

Grilled chicken & golden taters.

Could be Ducanes last hurrah for 2021.

Was good while it lasted.

A-Jay

[TnRiver46]

3 minutes ago, A-Jay said:

Grilled chicken & golden taters.

Could be Ducanes last hurrah for 2021.

Was good while it lasted.

A-Jay

Loves me a grilled yard bird 

[CrankFate]

I’m using the Char Griller Texas Trio. Works good in smaller spaces. Gives me a gas grill for steaks, burgers and skewers. Charcoal when I need it. And a side box smoker.

 

I cook a lot. Indoors and outdoors. The smoker is awesome for chicken, ribs, chili meat and pork belly. I recently also learned that if you smoke your favorite sausage for about 2 hours, it’s an entirely different and even better experience.

 

I actually just smoked up some sausages and did some Chinese style black pepper sauce (Chinese black pepper sauce mixed with pickapeppa sauce, plus a teaspoon of Chinese chili paste) chicken skewers grilled directly over a wood fire on the side box grill. With some Kewpie Sesame Sauce from Costco drizzled on them before eating.

 

I make my own brand of BBQ rub that works for most things. It’s the base of everything I BBQ, then I adjust for heat or sweet or garlic or vinegar. I always do a wet rub and sauce the ribs at the end. I know a lot of purists say dry rub, but without a molasses and alcohol base, the ribs are just missing something to me.

 

If there’s one BBQ tip I can give, it is try making skewers. You don’t even need a smoker. Just take your favorite meat, slice it thinly (not too thin) against the grain, marinade for one hour to 24 hours in your favorite marinade (I recommend ribeye in Korean bbq sauce to start). Thread it on wooden skewers. Throw it on the grill on a high heat, flip a few times to get it caramelized and that’s it, you’re done. Best quick and easy after work meal for the summer.

 

 

[bulldog1935]

Finally getting around to posting (gear washing done and work plate caught-up).  

 

Coming back from Estes with half-shell redfish fillets in the ice water, I grill-blackened redfish to share with my folks up the road.  My dad roasted parmesan zucchini and buttered new potatoes.  

My mom was chewing on the redfish skins when we were done with the feast.  

[InfantryMP]

I use a PitBoss Pro and a Weber Bullet depending on what I am smoking. 

 

In the Pitboss, I have done 3 briskets, 1 Thanksgiving Turkey, and entire Chicken and a ton of pork belly burnt ends.

 

[slonezp]

Finally bought the insulated blanket for the pellet grill. Winter won't stop me now.

[CrankFate]

Attempted an over the coal/wood fire porterhouse and a reverse seared porterhouse recently. Both were just

meh. The reverse sear was overcooked. The open fire was burnt on the outside. Will make a third attempt in the iron skillet tomorrow. Not everything comes out good. Trial and error, it happens. 

[jbsoonerfan]

I just recently built a firepit for cooking over. I have my grate but have yet to try anything. I have been practicing getting a good temp on the grate. I think to do it right, it needs to burn a while. I always get real hot readings for a couple hours which is why I am practicing before ruining a good ribeye.

[Bassin' Brad]

I smoked 2 1/2 lbs of all beef bologna. It was awesome. After this pic I actually put it back in the smoker and turned the heat up to blacked the edges a little more. 

[Deephaven]

Playing with my latest toy with a reverse sear on some 1/2lb burgers on the firepit

 

After the meal the grates come off and you can just relax.  Gives me some over flow cooking space too now that I am down to just a couple Kamados to go with it.

 

[bulldog1935]

@Skunkmaster-k

Since we were talking about sauces and tacos on the white bass thread: 

For perfect pulled pork tacos

I smoke the pork on my sidebox - I always have pieces of smoked meat in the freezer and meat drawer. 

 

Back to those tacos. 

I cut the pork into 1/2" cubes or strips, and squeeze it between my thumb and fingers so it pops on the grain. 

I toss the meat into hot olive oil in the wok for a quick warm. 

Then simmer it in a few tablespoons of this Adobo sauce, which you can get on Amazon. 

I chop romaine into thin strips, and whatever sauce drains from the meat and is left in the pan, stir and absorb it in my lettuce. 

Flour tortillas, and I like the uncooked that you cook up fresh. 

 

Roasted chicken works also, but the smoked pork is to die for. 

[Skunkmaster-k]

Is that hickory you’re smoking with?  The crust looks awesome. 

[bulldog1935]

Can't tell you for sure - I'll buy chunks of hickory, pecan, or apple, and sometimes just yard oak. 

 

Mesquite is too strong for smoking meat for hours, but a few pieces of mesquite on the fire is good.  Also, wild oregano grows along my fence, and occasionally throw branches on the fire. 

[desmobob]

An acquaintance who owns a small apple orchard started replacing a lot of older trees a few years back.  The old ones were cut and the wood stacked.  I asked if I could take some wood and he told me to help myself.

 

I took one box full.

 

Big regrets after I had used it all...  I should have filled the car to the limit.

[TnRiver46]

1 hour ago, desmobob said:

An acquaintance who owns a small apple orchard started replacing a lot of older trees a few years back.  The old ones were cut and the wood stacked.  I asked if I could take some wood and he told me to help myself.

 

I took one box full.

 

Big regrets after I had used it all...  I should have filled the car to the limit.

I can get you plenty more applewood! The key to good apples is pruning…….

most of these trees are approaching 100 years old and none of them are much more than 10 feet tall 

[Skunkmaster-k]

1 hour ago, TnRiver46 said:

I can get you plenty more applewood! The key to good apples is pruning…….

most of these trees are approaching 100 years old and none of them are much more than 10 feet tall 

That tree is loaded. We’ve got two apple trees here at the house that make maybe ten apples a year. 

[TnRiver46]

1 hour ago, Skunkmaster-k said:

That tree is loaded. We’ve got two apple trees here at the house that make maybe ten apples a year. 

 

Well, my wife grew up on a big farm with an orchard so my pics are of professional level trees! Haha. I will say they prune the heck out of them. Seems like fruit trees need a lot of cutting. My boss planted some fruit trees with dreams of free groundhog bait. Well I ran one over, broke it off at the ground. Wouldn’t you know it that’s the only tree that produces any fruit, year after year