Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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Guy's recipe uses several types of meat. I have won contests with variations of it. The ingredient list is huge but the flavors are complex and great. I usually double it and freeze half of it for a quick meal down the road.
Off the shelf rubs meaning rubs from the local stores?
I used to only use my homemade rubs on everything, still do every time I make wings. I have bought rubs online that you cant find in stores on the advice of guys here on TCG and other friends. There is some seriously good rubs out there. Now on anything but wings its probably 2/3rds of the time something I bought and 1/3rd of the time I use my homemade rubs.
I still struggle with smoked wings. I tend to lose them when I go to crisp them on the grill.
How do you turn a Weber gas grill into a smoker?
I opened up my cabinet outside and discovered I have no wood chips. Darn. I do have Apple wood chunks so I put 4 chunks directly on top of the Weber burner that is lit. Opened the Weber after a while and it looked like a smoker inside. We'll see what happens. Hopefully I don't burn the house down with the overnight cook. I have my Meater Plus in there which will alert me if the temp gets over 250*.
I opened up my cabinet outside and discovered I have no wood chips. Darn. I do have Apple wood chunks so I put 4 chunks directly on top of the Weber burner that is lit. Opened the Weber after a while and it looked like a smoker inside. We'll see what happens. Hopefully I don't burn the house down with the overnight cook. I have my Meater Plus in there which will alert me if the temp gets over 250*.
Another successful overnight pork shoulder cook. Who cares if the grill was smoking and getting hot from too many wood chunks? Who cares if I ran out of propane at 8 A.M. and had to transfer it to the oven? The important thing is the end result.
Another way to tell a pork butt is done is when the bark separates. I took this one to around 200*, did the poke test and had the visual separation of the bark to all let me know it was done. Poke test is most important, IMO. I let it rest wrapped in foil and a towel in a cooler for 3 hours and just pulled it. Super tender and juicy. Letting it rest is an important step. Doesn't have to be 3 hours. An hour is enough.
I'm going to lock this recipe in and use it every time. Bob Lilly's injection mixture, Lambert's Sweet Rub O' Mine, 225*-250* grill taking the meat temp. to between 195* and 203* Resting for a while in a faux cambro. Apple chips or chunks. This recipe has given me consistently great results.
I made some coleslaw for the sandwiches, too.
Another way to tell a pork butt is done is when the bark separates. I took this one to around 200*, did the poke test and had the visual separation of the bark to all let me know it was done. Poke test is most important, IMO. I let it rest wrapped in foil and a towel in a cooler for 3 hours and just pulled it. Super tender and juicy. Letting it rest is an important step. Doesn't have to be 3 hours. An hour is enough.
I'm going to lock this recipe in and use it every time. Bob Lilly's injection mixture, Lambert's Sweet Rub O' Mine, 225*-250* grill taking the meat temp. to between 195* and 203* Resting for a while in a faux cambro. Apple chips or chunks. This recipe has given me consistently great results.
I made some coleslaw for the sandwiches, too.
Today was sriracha chicken thighs on the weber kettle with a little applewood for some smoke. The smoke and sriracha didn’t compliment each other but it sure looked pretty.
Seafood boil today. I have my turkey fryer 2/3rds full of water on my lanai. Another half hour and I'll crank it up.
Killed it. 14lb brisket smoked at 225 for 8hrs, then wrapped in butcher paper for 7.5 hrs at 250*. Temp probe went through like nothing was there. Finish temp was 197
Coarse sea salt, coarse black pepper, and roasted garlic powder. Just the right balance of seasoning and beef flavor.
Went to a group dinner last night where the guy smoked 6 corned beefs! It was incredible. This was after we destroyed the plate
Seafood boil was a success. Only failure was the frozen corn. Gotta use fresh corn in this. I made clarified butter, a Newburg sauce and put some cocktail sauce out.
I experimented with the kettle again. This time I bought charcoal baskets and attempted kettle fried chicken. It was a bust, I couldn't maintain a hot enough temp indirect. I should have used both baskets in retrospect. I need to become more comfortable with charcoal before attempting any more poultry on the kettle. This is chicken fail #3.
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