Looking at this thread for some inspiration. My Iowa Hawkeyes play a bowl game on December 31st followed by the CFP semi finals. I’ll be rooting for the Big Ten all the way and a day of football calls for a day of BBQ.
(Topic ID: 292213)
Sana'a
Quoted from vid1900:It's actually a thin coat of mayonnaise. [quoted image]
Of course. But the leprosy look had to be stated. Technically Hansen's Disease these days, but everyone knows leprosy, so easier to just use that.
Union, KY
I'm having breakfast and decided to try the cream cheese I smoked a couple weeks ago for a tailgate. Texas Twinkies!
I just put this stuff on my bagel and wow! Wow! This is a homerun. It tastes like there is a meat on the bagel. If you love smoked salmon on a bagel this is it!
20221206_090818 (resized).jpgI had some leftover maple & bourbon brine from thanksgiving so I marinated some ribs. I used a combination of a run of the mill rub I have combined with fresh ground coffee for a little kick! Smokin ii using pecan nuts my neighbor raked up in his yard this fall. I hear its better than the wood. They say dont use the shells because it tastes like menthol. Here goes nothing.
20221206_110500 (resized).jpg20221206_115451 (resized).jpgQuoted from Viggin900:I had some leftover maple & bourbon brine from thanksgiving so I marinated some ribs. I used a combination of a run of the mill rub I have combined with fresh ground coffee for a little kick! Smokin ii using pecan nuts my neighbor raked up in his yard this fall. I hear its better than the wood. They say dont use the shells because it tastes like menthol. Here goes nothing.
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I think those might be hickory nuts
Quoted from Kevlar51:I think those might be hickory nuts
What deez nutz?
Quoted from Kevlar51:I think those might be hickory nuts
Yea, those don't look anything like my Pecans. Different variety or something maybe.
I recommend the coffee grounds in a rub. It really makes a difference when the bbq sauce hits that coffee. Franklins bbq makes a Coffee bbq sauce I could never taste but intigrating your fav sauce with a coffee rub is much better!
The hickory nuts didn't add much. They sort of catch fire and smoke and thats it. Wood chunks smolder for much longer and contributes to the flavor.
The brine was interesting but added more salt to a pork flavor than needed. I've tried brining in beer and coffee years ago I liked but wasn't smoking than. I might just see if that is the answer? Still loved every bite though. Slid off the bone, would have made a hell of a rib sandwich?
Just getting opinions on grilling gloves.I have big hands so the ones wife got me last year are two small.
I like to get something that fits well and is still flexible.Not wanting the large mitt type.Any suggestions?
Thanks
Quoted from romulusx:Just getting opinions on grilling gloves.I have big hands so the ones wife got me last year are two small.
I like to get something that fits well and is still flexible.Not wanting the large mitt type.Any suggestions?
Thanks
I use welding gloves when I need protection.
Edit: I only use the gloves to move any accessories that are super hot. Otherwise, I really don't use gloves for BBQ.
Quoted from RyanStl:I use welding gloves when I need protection.
Well I guess with Covid and all the other shit nowadays it pays to be safe lol
Seriously I’ll check into that I can’t remember what they are like.I took welding in shop class but that was a hundred years ago
Quoted from vid1900:Although when I grab the bird or brisket, I use more sanitary Silicone gloves, that just go in the dishwasher
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When I have to grab the meat for any reason I jsut burn myself 
Quoted from RyanStl:When I have to grab the meat for any reason I jsut burn myself
Me too but when your turning 26 chicken wings they get kind of hot.
480D4A54-1231-4D45-81B7-D098C8B1E4EF (resized).pngQuoted from romulusx:Me too but when your turning 26 chicken wings they get kind of hot.
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Arm hair is underated. Long tongs help.
https://www.amazon.com/Griddle-Accessories-Kit-Spatula-Blackstone/dp/B0BFQJVXG4
13 piece griddle kit, with 7" cast iron press $14
81djZ8edUBL._AC_UF894,1000_QL80_FMwebp_.jpg
Breakfast or Smashburgers , this looks like a great sale
https://www.amazon.com/gp/product/B0875KHVPD/ref=ox_sc_act_title_2
Anyone has an opinion on these from the Black Friday sale? 50% seems good to pick another bag up. I was late to buy some.
Quoted from zermeno68:amazon.com link »
Anyone has an opinion on these from the Black Friday sale? 50% seems good to pick another bag up. I was late to buy some.
Pretty sure that I saw this brand at Sam's club I believe. I've never tried it as I still have plenty of Weber, PitBoss (Danson's) and the Kirkland (more Danson's) pellets to get through. In fact, I ended up buying a shed for all my pellets lol
20221017_062531 (resized).jpgFirst post on this thread. Picking up a 7lb prime rib for Christmas this year. Looking for any suggestions on recipes/cooking method. I'm thinking a reverse sear in a cast iron w/ butter and rosemary, salt and pepper season, then finishing it with a light smoke on my Chargriller 980. Last time I did one I did the reverse sear and finished in the oven. Turned out great but thinking the charcoal/smoke flavor from the chargriller could kick it up a notch.
Quoted from vid1900:amazon.com link »
13 piece griddle kit, with 7" cast iron press $14
[quoted image]
Breakfast or Smashburgers , this looks like a great sale
I purchased this last year. Comes with everything you need. Wife "loves" it when I make heart shaped eggs for valentines day. The spatulas are great for my griddle and have now replaced my awkward tongs with them for big meats like salmon.
Quoted from cookpins:First post on this thread. Picking up a 7lb prime rib for Christmas this year. Looking for any suggestions on recipes/cooking method. I'm thinking a reverse sear in a cast iron w/ butter and rosemary, salt and pepper season, then finishing it with a light smoke on my Chargriller 980. Last time I did one I did the reverse sear and finished in the oven. Turned out great but thinking the charcoal/smoke flavor from the chargriller could kick it up a notch.
I'd smoke it first, then finish cooking it whichever way you like
Quoted from zermeno68:amazon.com link »
Anyone has an opinion on these from the Black Friday sale? 50% seems good to pick another bag up. I was late to buy some.
I used the Gourmet Blend that was on sale a couple of months ago.
The pellets are much shorter than Pitbo
Still burned fine.
fa3dec8cb8efaefff00d02af94e1986b1da6b42f (resized).jpgQuoted from vid1900:I used the Gourmet Blend that was on sale a couple of months ago.
The pellets are much shorter than Pitbo
Still burned fine. [quoted image]
Thanks.. I’ll pick up a bag to try out. Looking for the natural wood pellets, no filler or the damn oils Traeger uses.
Quoted from cookpins:First post on this thread. Picking up a 7lb prime rib for Christmas this year. Looking for any suggestions on recipes/cooking method. I'm thinking a reverse sear in a cast iron w/ butter and rosemary, salt and pepper season, then finishing it with a light smoke on my Chargriller 980. Last time I did one I did the reverse sear and finished in the oven. Turned out great but thinking the charcoal/smoke flavor from the chargriller could kick it up a notch.
Reverse sear is start in oven/indirect grill/smoker then sear.
Sous Vide and then sear on cast iron works great.
Quoted from RyanStl:Reverse sear is start in oven/indirect grill/smoker then sear.
Sous Vide and then sear on cast iron works great.
Totally right, don't know why I wrote it backwards. Reverse my post! Ha
Sous Vide would be great, but not sure I have a container large enough for this one.
Quoted from romulusx:Just getting opinions on grilling gloves.I have big hands so the ones wife got me last year are two small.
I like to get something that fits well and is still flexible.Not wanting the large mitt type.Any suggestions?
Thanks
Check out the BBQ forums and you’ll see most are using cotton gloves inside of an XL nitrile food-safe glove. I’ve done this and will never turn back. For less than $30, I’ve got enough gloves to last me a few years. I generally only need to glove up one hand to handle the food.
6E9AD22B-8F78-4F3E-9295-201698E9C64D (resized).jpegF7118A40-F76E-441F-8773-779B661768DB (resized).jpegQuoted from Pinzap:Check out the BBQ forums and you’ll see most are using cotton gloves inside of an XL nitrile food-safe glove. I’ve done this and will never turn back. For less than $30, I’ve got enough gloves to last me a few years. I generally only need to glove up one hand to handle the food. [quoted image][quoted image]
Yes! I have been doing this for a couple years now. This is the way.
Quoted from Pinzap:Check out the BBQ forums and you’ll see most are using cotton gloves inside of an XL nitrile food-safe glove. I’ve done this and will never turn back. For less than $30, I’ve got enough gloves to last me a few years. I generally only need to glove up one hand to handle the food. [quoted image][quoted image]
Agreed 100%, here are mine. Pay close attention to the sizes as you don't want them too tight otherwise you won't have any movement. The large cotton and double X nitrile combo works great for me.
Evridwear Cotton Polyester String Knit Shell Safety Protection Work Gloves for Painter Mechanic Industrial Warehouse Gardening Construction Men & Women 12 Pairs, no Dots, Large Size https://a.co/d/byHhEj1
SAS Safety 66520 Raven Powder-Free Disposable Black Nitrile 6 Mil Gloves, Double-Extra Large, 100 Gloves by Weight https://a.co/d/1IF4anx
Brisket on the Grilla pellet smoker. Very happy with the final product. Nice and juicy.
Started it Saturday night. Overnight for 12 hours at 200. Then increased temp to 225 when I woke this morning. Brought to about 170. Then wrapped in butcher paper. Brought it to 203. Then rest for about 8 hours.
533C0012-167E-4B66-8734-C2AFF5F3E728 (resized).jpeg689D9C7F-38A0-40B9-80CA-278A7A0DAD0F (resized).jpeg7E377A62-9451-4B2B-A14F-703C39F035C0 (resized).jpegDB0FAA65-E64F-4E85-A127-F0A01BBCD358 (resized).jpegF7843429-C21B-4B28-BE2F-82F0383B552F (resized).jpegQuoted from dr_spidey:Brisket on the Grilla pellet smoker. Very happy with the final product. Nice and juicy.
Started it Saturday night. Overnight for 12 hours at 200. Then increased temp to 225 when I woke this morning. Brought to about 170. Then wrapped in butcher paper. Brought it to 203. Then rest for about 8 hours.
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That looks amazing.
Quoted from dr_spidey:Brisket on the Grilla pellet smoker. Very happy with the final product.
[quoted image][quoted image][quoted image][quoted image][quoted image]
Nice trimming. No wonder it turned out.
Quoted from Hiper:Christmas brisket at 165.
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I like the little piece on the top right. That's for the pitmaster.
I did a 8lb butt Christmas Eve on my Weber kettle with a slow ‘n sear. First time doing an overnight smoke. The temps were in the single digits. Was done in about 15 hours and had a couple hours to rest which was a first.
It was a hit with sides of baked mac ‘n cheese, stewed tomatoes, crock style baked beans and freezer pickles from the garden.
7187234A-D401-4867-9810-5A67279CC0C6 (resized).jpegEEC008B6-20EA-43D8-B52C-A1A567874BF8 (resized).jpeg73EF4D5F-7E67-48A4-9C93-94941195ED60 (resized).jpegQuoted from RyanStl:Arm hair is underated. Long tongs help.
Quoted from Gotemwill:I did a 8lb butt Christmas Eve on my Weber kettle with a slow ‘n sear. First time doing an overnight smoke. The temps were in the single digits. Was done in about 15 hours and had a couple hours to rest which was a first.
It was a hit with sides of baked mac ‘n cheese, stewed tomatoes, crock style baked beans and freezer pickles from the garden.
[quoted image][quoted image][quoted image]
Kettle cooking with the slow n sear!
Have you ever tried a couple Chuck roast like that?
Quoted from romulusx:Kettle cooking with the slow n sear!
Have you ever tried a couple Chuck roast like that?
I don't know what slow and sear is unless reverse sear is what is meant. I have smoked many chuck roasts just like I would brisket. Turns out great.
Quoted from RyanStl:I don't know what slow and sear is unless reverse sear is what is meant. I have smoked many chuck roasts just like I would brisket. Turns out great.
https://snsgrills.com/products/slow-n-sear
Allows you to maintain low stable temperatures without adding any charcoal for long periods of time.
Quoted from romulusx:Kettle cooking with the slow n sear!
Have you ever tried a couple Chuck roast like that?
Never tried a chick roast like that. I’ll have to add it to the list.
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