(Topic ID: 217481)

What are we grilling?


By Rascal_H

1 year ago



Topic Stats

  • 354 posts
  • 85 Pinsiders participating
  • Latest reply 35 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 7 of 8.
#301 11 months ago
Quoted from sadler28:

Any suggestions for smoking a boneless turkey breast on a BGE? My father in law bought two 9 lb boneless turkey breasts. Gonna fry one and smoke one for Thanskgiving dinner. Frying is easy. Worried a bit about smoking.
From what I've read, cook at 325 for 1.5 to 2 hours. Cook until internal temp of 165. Let rest in foil for 20-30 minutes. Inject and rub before smoking. Plan to use hickory chunks and cherry wood with lump I have leftover from the summer.

Sorry if some of this is obvious, setup the BGE for indirect heat with a water bath below (or fluid of choice). I normally do poultry at 275 (up to 300) then just monitor the temp. Watch the outside to make sure it doesn't get too brown - cover with foil if needed. Place it on the center off the rack with bigger end facing the back. I've found the back of my BGE is hotter, so I always try to place the thicker (fatter) end towards the back. Fuel just use a good lump charcoal and add your choice of wood. I like pecan or apple. Turkey prep. - olive oil and kosher salt and a 16 mesh black pepper (course ground black pepper). This is the family's favorite poultry rub. Good luck.

#302 11 months ago

Cooked a whole turkey on the egg last year. Think I used wet pecan chips. It was really good, didn’t inject.

#303 11 months ago

I'd inject a breast. That's the dryest part already and you don't have the option to stuff it like a whole turkey.

#304 11 months ago
Quoted from mcluvin:

I'd inject a breast. That's the driest part already and you don't have the option to stuff it like a whole turkey.

Agreed, or brine it first.

#305 11 months ago

Last year I followed ABCBBQ instructions on spatchcock turkey on my Weber kettle
with the slow and sear insert.Turned out really good and the kitchen was cooler!

4 weeks later
#306 10 months ago

X2 going in smoker.

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#307 10 months ago

here piggy piggy !

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#308 10 months ago

Finished up my 2nd outing on my lil Traeger.

Pork loin dry rub
Smoked for 3ish hours
After that I Kicked it up to 350 for 45 minutes

May push for 4 hours next time on smoke

Also I didn’t let it rest but a few minutes before I cut into it. ::

Pretty impressed for just my 2nd time

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#309 10 months ago

12 hrs later

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5 months later
#310 4 months ago

Bumping my old thread in hopes of getting some good food porn pics this weekend

#311 4 months ago

The ribs are thawing out. I just picked cabbage and carrots for making slaw. We are getting ready for Memorial day.

#312 4 months ago

I've been doing a lot of kabobs lately. They go perfectly with beer.

#313 4 months ago

Thin sliced top round, Vidalia Onions, Campari Tomatoes, Baby Portabellos, green pepper and pineapple. Marinate in half a cup of Very Very Teriyaki, half a cup of soy, half a cup of honey for at least a couple hours. Grill each side ~5 to 6 minutes. Perfect, light meal when you are having a few beers.

Oh yeah, Sweetwater 420 16 oz. (not 11.2)
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#314 4 months ago

Looks amazing!

#315 4 months ago

So glad this thread is back!

#316 4 months ago

Burgers, sausages, hot dogs, and corn.

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#317 4 months ago

Pork shoulder and ribs. Trying out the Louisiana pellet smoker I just bought

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#318 4 months ago

Brisket.Before and then 15 hours later
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#319 4 months ago

Smoked baby back ribs!
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#321 4 months ago
Quoted from Wolfmarsh:

Burgers, sausages, hot dogs, and corn.[quoted image]

Put some char and grill flavor on that corn...no foil necesssary and waaaaay yummy.

1 week later
#322 4 months ago

My first attempt at fish gyros with a Greek Yogurt based lime sriracha sauce. I grilled cod and am going to use a cedar plank next time. It was a bit messy. Was still very good though.

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#323 4 months ago
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#324 4 months ago

Brisket

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#325 4 months ago
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1 week later
#326 4 months ago

Ribs. St Louis style, of course. This is about an hour in.

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#327 4 months ago

Pig candy

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#328 4 months ago
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#329 4 months ago
Quoted from scottslash:

[quoted image]

I've got a rule for that. If I'm grilling, I'm drinking. I don't mind grilling.

#330 4 months ago

Piri piri chicken from a milk street recipe. Free download this weekend

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#331 4 months ago

Ribs and Baked beans Smoked low and slow.

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#332 4 months ago

My wife made a blackberry cobbler for dessert.

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#333 4 months ago

Smoking my first brisket ever. Looking and smelling good so far but a ways to go.

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2 weeks later
#334 3 months ago

A whole Fourth of July came and went without a single update to this thread. No one grilled yesterday?

#335 3 months ago

Well... Didn't grill it, but I made venison/moose meatballs in a Brandy, tomato, chicken/beef broth sauce with onions.

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#336 3 months ago
Quoted from tjprice222:

No one grilled yesterday?

Why grill when you can BBQ beef ribs!

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#337 3 months ago
Quoted from bayoubilly70:

Well... Didn't grill it, but I made venison/moose meatballs in a Brandy, tomato, chicken/beef broth sauce with onions.[quoted image]

Quoted from RVH:

Why grill when you can BBQ beef ribs![quoted image]

Now we’re talking!! Thanks!

#338 3 months ago

Tri-Tip and Scallops for me!

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#339 3 months ago

Bacon wrapped stuffed jalapenos in my smoker.

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#340 3 months ago
Quoted from indypinhead:

Bacon wrapped stuffed jalapenos in my smoker.

Love those. When I do them now I cut them in half and fill like a boat then wrap with bacon, it seems to keep the filling from just oozing out the top.

I did those beef ribs on the third, today it’s bbq chopped pork shoulder. Been on the smoker 7 hrs already.

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#341 3 months ago
Quoted from indypinhead:

Bacon wrapped stuffed jalapenos in my smoker.[quoted image]

Need to try this ASAP.

#342 3 months ago
Quoted from RVH:

Why grill when you can BBQ beef ribs![quoted image]

Those beef ribs look amazing!

#343 3 months ago

Oh yeah!

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1 month later
#344 63 days ago

Did this on my smokey joe today. Great summer weekend by the pool!

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#345 63 days ago

Is that brisket?

#346 63 days ago
Quoted from indypinhead:

Bacon wrapped stuffed jalapenos in my smoker.[quoted image]

That is this afternoons menu. I picked peppers yesterday.

#347 63 days ago

First stage go...

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#348 63 days ago
Quoted from djreddog:

Is that brisket?

Flank Steak.

#349 62 days ago
Quoted from jalkelly:

Flank Steak.

That flank is extremely thick! It’s the best for steak tacos for sure.

#350 62 days ago
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There are 354 posts in this topic. You are on page 7 of 8.

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