Food / Drink TCG Grillers, smokers and red meat enthusiasts

[Lead Pipe]

Wings on the grill tonight. Will post results. Doing buffalo and parm garlic.

 

[Spivitz]

I smoked em up good, delicious. Not better than the Weber, just different imo

Mindy said too Smoky which was fine, more for Me

 

[MEATeorite]

Wrapped

 

[Lead Pipe]

I smoked em up good, delicious. Not better than the Weber, just different imo

Mindy said too Smoky which was fine, more for Me

I’ve found that I just don’t like smoked chicken. Pork and beef on the pellet, chicken on the grill.

 

[Flyn]

Last night's friend's B Day party. The potatoes sort of ruined the shot. I should have poured them out first.

 

[MEATeorite]

Kind of a dry run today for competition style bbq ribs. My sweet ribs are pretty evolved from my last red, white, and bbq entry. My peppery/ savory rack need some help. I think if i used hot sauce as a binder it'd help a lot. My sweet ribs were pretty on point. I think a bit more tang would help. More Citric acid and apple cider vinegar next time.

I really leaned hard on using Mango and pineapple concentrate juice to add flavor during the spritz. Didnt contribute as much as expected.

Texture/bite were pretty KCBS textbook.

Beans were on point. Lots of black pepper, onion and roasted garlic powder, brown sugar and agave nectar. I also only smoke half the portion. Mix together with rest and simmer for half hour.

Good for backyard, everyone loved it, but need to do the bbq equivalent of hitting the gym.

More tang, more heat. I got work to do.

 

[Flyn]

Yeah, competition is all about the max flavor in one bite which is too strong for backyard guests who will be eating multiple ribs.

 

[MEATeorite]

Yeah, competition is all about the max flavor in one bite which is too strong for backyard guests who will be eating multiple ribs.

Couldnt have said it better.

 

[Lead Pipe]

Fucked up half with SPG and the other with corn starch and Frank’s red hot seasoning.

 

[torquelover]

Cedar planked some center cut Salmon today in the Weber kettle on Kingsford briquettes. Used an off-the-shelf Teriyaki marinade I had in the pantry already.

Turned out so-so. Perfect temp and doneness but flavor was not great and very little caramelization.

 

[Lead Pipe]

Came out great.

 

[Flyn]

I tried some Spanish rice using cauliflower instead of rice. Made some homemade salsa. The star was the lime/honey marinated pork tenderloin. Amy grilled it while I was making the "rice" and she nailed it.

Cauliflower rice with the salsa was tasty but it didn't taste like rice.

 

[Flyn]

Salmon marinade was too thick? Or not enough heat getting to the marinade?

 

[torquelover]

Salmon marinade was too thick? Or not enough heat getting to the marinade?

Yes and yes. Also wasn’t exactly a fan of the flavor. Very strong taste from the sesame seeds.

 

[Boostie]

Salmon hot smoked, can’t wait to eat!

 

[Lead Pipe]

Welp the plan was pizza on the grill till I forgot to clean it and started a grease fire. Homemade pizza in the oven had to do.

 

[Flyn]

Company just moved back the shipping date of my Santa Maria grill attachment a week. I'm bummed.

 

[Spivitz]

Sam's Club
10lbs
$25

Big wings
Excited

 

[Spivitz]

Yum

 

[MEATeorite]

Might be an uncommon opinion, not sure or not. But Wagyu filets are best cooked rare IMO. Pulled this guy off at 115, wouldn't had it any other way. Hard to complain here, but wagyu filet is almost too delicate.

 

[b00sted]

Reverse-seared a ribeye.

 

[strtcar]

Had some great food last week.
Chicago Culinary Kitchen - brisket was amazing, sausage fantastic, ribs disappointed me.
Big Anges Eatery - Brisket was great, CCK was better
Bad Apple - amazing burgers

 

[Flyn]

I agree with the rare for wagyu. I wonder what tartar would taste like?

 

[Flyn]

Sous Vide! 25 hours for the round roast then seared and made a double reduction jus to go with it. I discovered a recipe for Keto bread and made it as well. Not bad. Not real bread but it gave the impression of being bread. The roast was soooo tender. 25 hours was almost too long for this one. My guests and Amy got real buns for theirs. I'm the only one Keto dieting.

Keto Bread:

Unwrapped:

Searing:

Slicing and au jus:

Dog is nearby in case anything drops:

Finished product with some saute'ed peppers and fresh mozz. cheese:

 

[Boostie]

Sous Vide! 25 hours for the round roast then seared and made a double reduction jus to go with it. I discovered a recipe for Keto bread and made it as well. Not bad. Not real bread but it gave the impression of being bread. The roast was soooo tender. 25 hours was almost too long for this one.

Keto Bread:

Unwrapped:

Searing:

Slicing and au jus:

Dog is nearby in case anything drops:

Finished product with some saute'ed peppers and fresh mozz. cheese:

Happen to have a recipie to the bread? I have been buying this stuff for the last couple weeks for lunch sandwiches but wouldn't mind making some thick slices for dinner.