(Topic ID: 217481)

What are we grilling?


By Rascal_H

1 year ago



Topic Stats

  • 354 posts
  • 85 Pinsiders participating
  • Latest reply 36 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 3 of 8.
#101 1 year ago

Determined to do ribeyes this weekend! After seeing those lobster tails surf and turf sounds like a good idea too.

#102 1 year ago

I'm bored. Here's some pics of ribs in progress...

After 3 hours in the smoker at 225. I used apple wood.

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After 2 more hours foiled at 225. Didn't have apple juice so used Strongbow Apple Cider. I left one rack with just the dry rub and the other is coated with Costas' BBQ Sauce. One more hour to go unfoiled at 225.

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Done. Covered with foil for 15 minutes. They are very tender and just about falling off the bone. Not dry at all.

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#103 1 year ago

I will take half credit since my wife and i bought the meat $15 for two T bones at Kroger’s so we bought 4 and my son-in-law grilled them and the vegetables on his big green egg.

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#104 1 year ago

Before and after

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#105 1 year ago

My ribeye came out super tender and delicious.

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#106 1 year ago

Make a baste:
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Marinate, first cooking in the oven, then in the fridge for a bit:
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Ready for the grill:
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With some cornbread:
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Meanwhile make some salsa:
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And a salad:
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Then when it all comes together:
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The basis of this was from Al Brown's cookbook "Stoked: Cooking with Fire" which should be called "The Big Book of Meat": https://albrown.co.nz/shop/books/stoked

There's a bit of a video about it here: https://vimeo.com/68590076

#107 1 year ago

Did these beef ribs yesterday, and they were delicious. Threw a few brats on for tasters along the way.

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#108 1 year ago

Couple of steaks. My wife wanted me to grill, in remembrance of her celebrity crush Anthony Bourdain. :/

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Came out a perfect medium rare. Rest in peace Tony
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#109 1 year ago
Quoted from mrm_4:

Couple of steaks. My wife wanted me to grill, in remembrance of her celebrity crush Anthony Bourdain. :/

Came out a perfect medium rare. Rest in peace Tony

Looks delicious! Nice tribute

#110 1 year ago

Gonna try pizza again tomorrow, it's a bitch.

#111 1 year ago

7.75lb Pork Shoulder just went on the pit. Should have pulled pork in about 10 hours.

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#112 1 year ago

No grill. So I have to rough it.

New York strip steak basted in butter and thyme. Bit of a heathen tonight, I was out of fresh rosemary.

LTG : )

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#113 1 year ago

Your basic cheese pizza on the egg. Somewhat high heat cooked on a screen.

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#114 1 year ago
Quoted from LTG:

No grill. So I have to rough it.
New York strip steak basted in butter and thyme. Bit of a heathen tonight, I was out of fresh rosemary.
LTG : )

Quoted from Electrocute:

Your basic cheese pizza on the egg. Somewhat high heat cooked on a screen.

Weird? You two go paper plate shopping together or what?

#115 1 year ago

Funny observation. I did that on purpose.

#116 1 year ago
Quoted from RVH:

Weird? You two go paper plate shopping together or what?

This was made and ate at work. I'll put effort into great results within reason. Clean up has to be quick and easy. No time for fine china and crystal stemware and silverware.

LTG : )

#117 1 year ago
Quoted from RVH:

Weird? You two go paper plate shopping together or what?

I didn't realize we had the same brand and style.

I'll go with it means we have good taste.

LTG : )

#118 1 year ago

Work hard play hard

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#119 1 year ago

Son-in-law cooked tri tip on his big green egg man it was good.

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#120 1 year ago

Whoops. I forgot the finished pictures. I didn’t even think to take one until after it was shredded.

I did learn that I need to let it rest more. I used to do 60 minutes. I was forced to do almost 4 hours in a cooler since it got done so early. Turned out it was the best one yet. Took it off the pit at 201 and stuffed it in a cooler with a bunch of towels still wrapped. 4 hours later it was still hot and 168 degrees.

It was the juiciest pulled pork I’ve ever had.

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#121 1 year ago
Quoted from Spyderturbo007:

It was the juiciest pulled pork I’ve ever had.

I have been doing that for a few hours also, not sure why but too me the taste is better.

#122 1 year ago
Quoted from mannymasy:

Work hard play hard

Wicked plate presentation!! Most of what I see on here is food mounds glopped on plates (killing me with these paper plates) haha.

#123 1 year ago
Quoted from Pinballerchef:

(killing me with these paper plates)

Hey now. Once in awhile I glop on the finest Corelle. A man does not live by paper plates alone.

LTG : )

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#124 1 year ago

Lesson learned. No paper plate pics. Got it! Thinking of grilling up a cheeseburger next.

#125 1 year ago

I did redeem myself on Sunday of the dry burnt dry rub ribs, these were much better. Now just need to work on the rub spice mixture, usually I sauce them.

Quoted from Electrocute:

Lesson learned. No paper plate pics. Got it! Thinking of grilling up a cheeseburger next.

Paper plates are just fine I had just commented because you two had the same colorful ones in back to back posts.

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#126 1 year ago
Quoted from RVH:

I did redeem myself on Sunday of the dry burnt dry rub ribs, these were much better. Now just need to work on the rub spice mixture, usually I sauce them.

Paper plates are just fine I had just commented because you two had the same colorful ones in back to back posts.

I want to eat my phone.

#127 1 year ago
Quoted from LTG:

Hey now. Once in awhile I glop on the finest Corelle. A man does not live by paper plates alone.
LTG : )

Nice Spaghettios plate!

#128 1 year ago

Butterflied leg of lamb in a soy sauce, white wine vinegar, garlic and brown sugar marinade

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#129 1 year ago

I'm going for my first brisket with the point for burnt ends this weekend on a BGE. Any tips?

There are a lot of opinions on these out there. I'm thinking 230 degrees for 8-10 hours depending on internal temps for an 8 lb piece of meat using pecan chunks.

#130 1 year ago

I've never done burnt ends, but this guy has some great videos. This might help. In this one he separates the point from the flat prior to smoking.

#131 1 year ago

A few of the things so far this year:

Robert

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#132 1 year ago
Quoted from RVH:

Now just need to work on the rub spice mixture, usually I sauce them.

Paper plates are just fine I had just commented because you two had the same colorful ones in back to back posts.

My main rub of choice is Dizzy Dust. I start with the rub and end with the sauce - Sweet Baby Rays original BBQ sauce.

Quoted from Spyderturbo007:

I've never done burnt ends, but this guy has some great videos. This might help. In this one he separates the point from the flat prior to smoking.

spyderturbo007, I'm also a big fan of Malcom's.

Finally, I tried reverse searing some gourmet hamburgers last night. They were really good. Sorry no pics.

#133 1 year ago
Quoted from Turtle:

spyderturbo007, I'm also a big fan of Malcom's.
Finally, I tried reverse searing some gourmet hamburgers last night. They were really good. Sorry no pics.

We tried his Steak + Fried Oysters + Blue Cheese Hollandaise Sauce recipe last night. I highly recommend giving it a try.

http://howtobbqright.com/2018/06/07/ny-strip-surf-and-turf/

#134 1 year ago

Give me a good baby back rib dry rub recipe. I like a touch of heat.... maybe cayeene pepper?

#135 1 year ago
Quoted from Budman:

Give me a good baby back rib dry rub recipe. I like a touch of heat.... maybe cayeene pepper?

I'm not sure what your level of heat is, but this one has a nice pepper note to it.

https://www.meatchurch.com/products/holy-cow-meat-rub

#136 1 year ago

You guys do know there is a difference between grilling and BBQing don't you?

#137 1 year ago

BBQ is smoking meat over charcoal / wood chips over a long period of time. Grilling is simply cooking over gas or charcoal. Right? If not, educate me !

#138 1 year ago
Quoted from Budman:

BBQ is smoking meat over charcoal / wood chips over a long period of time. Grilling is simply cooking over gas or charcoal. Right? If not, educate me !

That is correct to the point that grilling is a fast cook and BBQing is a long slow cook.

Being this is a grilling thread, it might be a good idea to start a BBQ thread as well.

#139 1 year ago

Learned a trick today. When making jalapeno poppers, slit down one side vs. splitting in 2. You can then squeeze the jalapeno like you would a coin purse to scoop the seeds out and then fill. Should be a lot less messy.

#140 1 year ago

Well there’s been a whole heapin’ of BBQing going on in here with the grilling. I say change the thread title and let ‘em all keep coming.

#141 1 year ago

Pizza from Saturday on the egg at about 550. Grande cheese 50/50. Thought it turned out pretty good.

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#142 1 year ago
Quoted from xsvtoys:

Well there’s been a whole heapin’ of BBQing going on in here with the grilling. I say change the thread title and let ‘em all keep coming.

Already got a thread that covers both methods or any other way you want to cook em! Don't know why this thread even exists in the first place, especially when people continually post about BBQing in it.

https://pinside.com/pinball/forum/topic/a-carnivore-thread-for-vicjw66

#143 1 year ago
Quoted from o-din:

Already got a thread that covers both methods or any other way you want to cook em! Don't know why this thread even exists in the first place, especially when people continually post about BBQing in it.
https://pinside.com/pinball/forum/topic/a-carnivore-thread-for-vicjw66

Didn't see any pizza in that thread.

#144 1 year ago

Now I am confused and don't know which thread to follow.

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-1
#145 1 year ago
Quoted from xsvtoys:

Now I am confused and don't know which thread to follow.

Both! This thread is mainly for propane cookers anyway. The other thread we use more traditional and manly methods to get our meat done.

#146 1 year ago
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#147 1 year ago
Quoted from o-din:

Both! This thread is mainly for propane cookers anyway. The other thread we use more traditional and manly methods to get our meat done.

But, but, that would be like coming to Pinside and finding several pinball threads about the same thing and having to follow them all.

Oh Wait

#148 1 year ago

That's some real fancy grilling there!

#149 1 year ago

Lol, had to sign out to see there was another thread. Oops.

#150 1 year ago

Like you, sometimes I'm just a heckler. Carry on...

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There are 354 posts in this topic. You are on page 3 of 8.

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