(Topic ID: 217481)

What are we grilling?


By Rascal_H

1 year ago



Topic Stats

  • 354 posts
  • 85 Pinsiders participating
  • Latest reply 85 days ago by jalkelly
  • Topic is favorited by 11 Pinsiders

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There are 354 posts in this topic. You are on page 2 of 8.
#51 1 year ago

Filet mignon on the Big Green Egg.

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#52 1 year ago

First time grilling on my Pit Boss K24 ceramic grill. Ribs!! Right side had a garlic bbq sauce. Left side just a rub. Pulled clean off the bone after 2-2-1 rib grilling method.

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#53 1 year ago
Quoted from mcluvin:

I've only seen them at Sam's Club around here. They are pre-seasoned which I found way too salty.

They've got stacks of those tri tips at Stater Brothers market here in Socal. I got that one for the absurd price of $3.99/lb. Only about half got eaten, can you imagine the sandwiches I will have this week?

#54 1 year ago

Just threw these on. 45 minutes until the first basting.

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#55 1 year ago

Just a few spiral cut beef franks and some hot links here.

#56 1 year ago
Quoted from Spyderturbo007:

Just threw these on. 45 minutes until the first basting.

Nice, I’m doing a dry rub today!
Just put em on a little bit ago.

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#57 1 year ago
Quoted from RVH:

Nice, I’m doing a dry rub today!
Just put em on a little bit ago.

I’ll be expecting updates through the cooking process.

Mine get pulled and wrapped in about 20 minutes.

Update to follow.

#58 1 year ago

They’ve taken all the smoke I want at this point, so now it’s time to get them tender. All wrapped and back on for another 2h. Then I’ll start checking them for doneness.

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#59 1 year ago
Quoted from Spyderturbo007:

I’ll be expecting updates through the cooking process.

Smoked for an hour then turned up to 325 for about 2-5 hours rotating once,.
Usually do 3-2-1 baby backs and when I wrap them I add some apple juice so thay braise, I keep the kidsize six packs on hand as the small serving size is perfect for 2 racks of ribs.

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#60 1 year ago

Grilled last night, burgers, hot dogs, boudin, bacon cheeseburger deer meat and fish (bass) Sorry forgot to take any pics.

#61 1 year ago
Quoted from RVH:

Smoked for an hour then turned up to 325 for about 2-5 hours rotating once,.
Usually do 3-2-1 baby backs and when I wrap them I add some apple juice so thay braise, I keep the kidsize six packs on hand as the small serving size is perfect for 2 racks of ribs.

Those ribs look really good! I've been doing burgers and brats all weekend. Scored some really nicely marbled ribeyes at Publix today though. I love to grill.

If you like brats and have a Publix nearby, look for Savannah Sausage Company brats. They are good, especially the Andouille!

#62 1 year ago

Out of the foil and ready for sauce. I’ll sauce them 3 times over the next 30 minutes and then they’ll be ready!!

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#63 1 year ago

I’m officially stuffed!

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#64 1 year ago

Jumbo chicken wings McCormick smokehouse maple rub hickory chunks cheeseburger Dales steak sauce and zesty Italian marinade on a brioche bun.All cooked on my Weber copper top kettle

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#65 1 year ago

Kabobs with filet chunks, peppers, potatoes from The Little Potato Company, and Vidalia onions. Thank you Georgia! Wish I could get those onions year round!

They tasted as good as they look. All put together and grilled by my wife Carol.

You gotta try the Little Potatoes. Excellent flavor. Interesting background story on the company too. https://www.littlepotatoes.com/en/

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#66 1 year ago

Smoke it in the grill finish in the oven.

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#67 1 year ago
Quoted from Spyderturbo007:

I bought a Woodwind last year and love it. I had never owned a pellet smoker before, but it's really easy to use. Fill the hopper, turn the dial and that's it. Mine even has a propane sear box on the side in case I want to put a sear on a steak or something.
Did these a few weeks ago.

I love my Camp Chef. The sear box is what sold me on it. A reverse seared smoked steak is the greatest way to cook one. Brats/sausage were perfect, ribs were great, going to do pulled pork next weekend.

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#68 1 year ago
Quoted from PokerJake:

I love my Camp Chef. The sear box is what sold me on it. A reverse seared smoked steak is the greatest way to cook one. Brats/sausage were perfect, ribs were great, going to do pulled pork next weekend.

The first time I did a steak on this thing, I was blown away. The only steak I've had that was better was a $156.50 7oz Kobi.

Anyway, it was so good, we did another one the following night to make sure it wasn't one of those "We just spent $900 on a grill, so the steak has to taste good".

I should have bought one of these things years ago. It was worth every penny.

#69 1 year ago

Sunday we did some steaks (Filet and NY strip) and scallops on the gas grill. No pics - sorry. Because baby back ribs were on sale. Monday we did some ribs (2 racks) on the egg.

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#70 1 year ago

Grilled barbecue chicken wings yesterday. Served with tomato salad and corn on the cob. Sorry no pix.

#71 1 year ago
Quoted from PokerJake:

I love my Camp Chef. The sear box is what sold me on it. A reverse seared smoked steak is the greatest way to cook one. Brats/sausage were perfect, ribs were great, going to do pulled pork next weekend.

What's the reverse sear on that grill? I have an old Weber that has one burner to the right of that I put a cast iron pan to get that nice crust that the grill grates just can't get and stay hot enough for.
People make the mistake of finishing off nice steaks in the oven which dries them out.
Your grill grate looks nice n hot to keep the seared love gleaming.

#72 1 year ago
Quoted from mbaumle:

Anyone into smoking?

I enjoy smoking, I bought a Pit Barrel Smoker, very simple to use. I've ordered a thermostatic fan kit to attach to the air side port so I can cook at a lower and slower temp, but have easily done so without just by limiting how many hot coals I put on top. Half a starter chimney usually gets me right at 225 and I spread it around the edges, so it doesn't light the entire 'top' of the charcoal holder. I get 12-14 hours without having to touch a thing, at 5500k' elevation.

Its a simple design and for those interested in smoking but not wanting to have to think about it, these are a sure bet. I cook 6 half chickens at a time mostly and it takes about 3-4 hours. I pull the meat, bag and freeze it for other dishes.

Works great as a grill too. I've learned I can grill with a lot less than the 'recommended' charcoal amounts, because you don't need the duration, just the coverage.

#73 1 year ago

Couple homemade pizzas on the yoder

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#74 1 year ago

Does anyone buy steaks from any of the online sources that sell Wagyu? I've never tried going that route, so I figured what the hell, ordered a tenderloin and a ribeye. I paid way more than I should have, but it will put a smile on the wife's face.

#75 1 year ago
Quoted from Pinballerchef:

What's the reverse sear on that grill? I have an old Weber that has one burner to the right of that I put a cast iron pan to get that nice crust that the grill grates just can't get and stay hot enough for.
People make the mistake of finishing off nice steaks in the oven which dries them out.
Your grill grate looks nice n hot to keep the seared love gleaming.

To reverse sear the steak, you smoke it until its internal temp is to your liking. I use 110°, and then I throw it on the sear box which is set at 900° for a minute on each side to give it a nice crust. Then I'll let it cool for about a half hour to let the juices redistribute. Give it a shot, you won't regret it.

#76 1 year ago
Quoted from PokerJake:

To reverse sear the steak, you smoke it until its internal temp is to your liking. I use 110°, and then I throw it on the sear box which is set at 900° for a minute on each side to give it a nice crust. Then I'll let it cool for about a half hour to let the juices redistribute. Give it a shot, you won't regret it.

I do mine in a very similar way. I smoke it to 115 degrees then let it sit for 5 minutes while I turn up my sear box to high. My sear box gets insanely hot in 5 minutes, so you're might be different. The steak goes on for 30 seconds a side and then I pull it.

I don't let it rest again after searing.

Just a dumb question for you PokerJake. Don't you end up with a room temperature steak after 30 minutes? I've read a few articles that say allowing your steak to rest prior to the reverse sear accomplishes the same thing as allowing it to rest after the sear. Hummm......I wonder how a 30 minute rest between the smoke and the sear would turn out?

#77 1 year ago

HELLLL YAAAA WITH ALL THE PICTURES. THIS THREAD JUST GOT KICKED UP A NOTCH!

#78 1 year ago
Quoted from Spyderturbo007:

I do mine in a very similar way. I smoke it to 115 degrees then let it sit for 5 minutes while I turn up my sear box to high. My sear box gets insanely hot in 5 minutes, so you're might be different. The steak goes on for 30 seconds a side and then I pull it.
I don't let it rest again after searing.
Just a dumb question for you PokerJake. Don't you end up with a room temperature steak after 30 minutes? I've read a few articles that say allowing your steak to rest prior to the reverse sear accomplishes the same thing as allowing it to rest after the sear. Hummm......I wonder how a 30 minute rest between the smoke and the sear would turn out?

It's pretty much at room temp by the time we eat. It's just something I've always done with steak. I'll have to try resting it between the smoke and sear stage. Usually I'll preheat the sear box so it's ready to go. It probably is only 30 seconds a side, that thing gets hot.

#79 1 year ago

Trying ribeyes on my egg for the 1st time tonight. 650 degrees for 2 minutes on one side. Flip and 2 minutes on the other side. Flip again, cut off the air flow and cook for 3 mins. Wrap in foil and let sit for 5-10 minutes before serving. We'll see how it goes!

Hoping for a juicy, medium rare steak

#80 1 year ago
Quoted from PokerJake:

To reverse sear the steak, you smoke it until its internal temp is to your liking. I use 110°, and then I throw it on the sear box which is set at 900° for a minute on each side to give it a nice crust. Then I'll let it cool for about a half hour to let the juices redistribute. Give it a shot, you won't regret it.

Ok good info. The fact that you can get those grates to 900 degrees is HUGE...get that nice crust on the outside. Thanks!

#81 1 year ago
Quoted from Pinballerchef:

Ok good info. The fact that you can get those grates to 900 degrees is HUGE...get that nice crust on the outside. Thanks!

The high temps is what sold me on the grill.

#82 1 year ago
Quoted from mcluvin:

Those ribs look really good! I've been doing burgers and brats all weekend

My post #59 update I cooked at 325 for 2.5 hours not 2-5.
Thay turned out dry, need to work on my dry rub ribs. Probally wrap them next time.

So what did the op grill?

#83 1 year ago

2 ribeyes and 1 filet mignon. Seared at 650 for 2 minutes on each side. Closed the air flow and cooked for 2.5 more minutes. 7 minutes wrapped in foil with butter. Other than a couple flare ups when flipping, all went very smooth.

Came out a juicy medium rare. Soooooo good! Loving this egg thing

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#84 1 year ago
Quoted from Spyderturbo007:

Boneless, skinless chicken thighs stuffed with jalapeño peppers and cream cheese, then wrapped in bacon. Smoke them, pull them off and dunk in BBQ sauce. Throw them back on for about 5 minutes to tighten up the sauce and enjoy. These things are phenomenal.
Actually, anything I've made that this guy comes up with is incredible. I highly recommend his channel if you're into grilling at all.
» YouTube video

I made these yesterday, because of your post! They were great, everyone loved them!

#85 1 year ago
Quoted from RVH:

So what did the op grill?

I’m just gathering inspiration from all of you.

I had planned on doing lots of grilling over the weekend but then got invited to a bunch of cookouts where I could solely focus on eating.

#86 1 year ago
Quoted from BillyPilgrim:

I made these yesterday, because of your post! They were great, everyone loved them!

Glad you liked them. Everything that guy does is delicious (at least that I've tried).

Everyone that's had them at my house fell in love. I have found that on my grill, I don't need to keep them covered as long as Malcom does. If I go as long as he does covered, they are over temp and I lose a lot of the cream cheese.

#87 1 year ago

Here is a turkey i smoked.

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#88 1 year ago
Quoted from crlush:

Here is a turkey i smoked.

Nice! Looks delicious.

I did one for Thanksgiving last year and it was definitely a hit.

#89 1 year ago

My Costco has Prime Whole Ribeyes for $10.99/lb. I think that's the cheapest I've ever seen them. Might have to make some room in the freezer.

#90 1 year ago
Quoted from Spyderturbo007:

Glad you liked them. Everything that guy does is delicious (at least that I've tried).
Everyone that's had them at my house fell in love. I have found that on my grill, I don't need to keep them covered as long as Malcom does. If I go as long as he does covered, they are over temp and I lose a lot of the cream cheese.

I'm going to try them this weekend, looks amazing.

#91 1 year ago

Well OK, after seeing this thread fly by over the long weekend, the conclusion is obvious. You want some awesome grilling/BBQ/smoked meals? You better look in the place for some pinball machines, because those pinball-owning people KNOW HOW TO DO IT. Seriously, did you see one thing that didn't look completely awesome and get your mouth watering? Wow.

I was gonna say we should put together an even bigger extravaganza for the next long holiday weekend. Unfortunately it looks like Jul 4th is some messed-up shit this year, falling on a Wednesday and ruining the fun of a long weekend.

#92 1 year ago
Quoted from RVH:

My post #59 update I cooked at 325 for 2.5 hours not 2-5.
Thay turned out dry, need to work on my dry rub ribs. Probally wrap them next time.
So what did the op grill?

They still looked good I've got some in the smoker now. Using the 3-2-1 method at 225.

#93 1 year ago

I've always used Kingsford blue bag charcoal to fuel my Weber Smokey Mountain and my Weber Kettles. I usually use the Minion Method in my smoker, and the charcoal snake method in my kettles for smoking to keep the temps where they need to be. Both these methods rely on both lit coals and unlit coals to fuel the chamber. Recently I've noticed a lot of excess smoke coming off the briquettes while they ignite and ash over. This is an acrid smoke that I don't want on my food, but it seems to be happening now, when it didn't before. Any other Kingsford guys notice this lately?

#94 1 year ago

I always do Ribs or Steaks.
Went for my first all day brisket cook.
Came out pretty good for not having a true smoker.

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#95 1 year ago
Quoted from Arcade:

I always do Ribs or Steaks.
Went for my first all day brisket cook.
Came out pretty good for not having a true smoker.

Looks juicy! How was it? Brisket is definitely the true test for backyard grillers. It can be intimidating lol!

#96 1 year ago
Quoted from shock_me:

Looks juicy! How was it? Brisket is definitely the true test for backyard grillers. It can be intimidating lol!

That is why I have been putting it off. But at $1.99 a LB it was worth the risk.
Everyone loved it. The larger end was more tender then the small tip end. I used lots of mesquite chips on the underside of my grill and did manage to get a small smoke ring. Cooked it for 8 hours at 250.
Probably should have gotten up earlier for a longer cook, but I am lazy. lol
Had to bump it up to 350 for the last 30 min to get the internal to 190 degrees. (Hungry people wait for no one. )

#97 1 year ago
Quoted from Arcade:

That is why I have been putting it off. But at $1.99 a LB it was worth the risk.
Everyone loved it. The larger end was more tender then the small tip end. I used lots of mesquite chips on the underside of my grill and did manage to get a small smoke ring. Cooked it for 8 hours at 250.
Probably should have gotten up earlier for a longer cook, but I am lazy. lol
Had to bump it up to 350 for the last 30 min to get the internal to 190 degrees. (Hungry people wait for no one. )

That is cheap. I try to start mine late at night. Then when it's done wrap in towels and toss in a cooler until we are ready to eat the next day. It's about impossible to predict exactly when a brisket is going to be done.

#98 1 year ago
Quoted from shock_me:

I've always used Kingsford blue bag charcoal to fuel my Weber Smokey Mountain and my Weber Kettles. I usually use the Minion Method in my smoker, and the charcoal snake method in my kettles for smoking to keep the temps where they need to be. Both these methods rely on both lit coals and unlit coals to fuel the chamber. Recently I've noticed a lot of excess smoke coming off the briquettes while they ignite and ash over. This is an acrid smoke that I don't want on my food, but it seems to be happening now, when it didn't before. Any other Kingsford guys notice this lately?

This is why I don't use any charcoal briquettes. I would highly recommend lump wood charcoal. I use a starter chimney and place it over the side burner on my gas grill to get it started. I wait until it's really flaming before I dump it in.

#99 1 year ago
Quoted from shock_me:

Looks juicy! How was it? Brisket is definitely the true test for backyard grillers. It can be intimidating lol!

I've had great success with the Aaron Franklin brisket method. I think the biggest key to any BBQ is steady pit temperature.

#100 1 year ago

Warm water " Rock Lobster " Two 18 oz tails . Food of the Gods !!

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