All the food I cooked yesterday, the 3 slabs of BBR and chicken wings didn’t stand a chance. Everyone was asking for my recipe on both lol.
Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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BBQ Comp in Westmont this weekend, took 7th place overall out of 29 teams, was a lot of fun. Missed 5th place by 2 points, 1 judge screwed us on chicken score.
I did a 2nd pork loin on the rotisserie today. MUCH better than the first. Should have taken pics. Actual smoke ring and the wet brining I did made the loin properly salty on the inside and really juicy. Amy liked the Sweet Rub "O" Mine I used on the outside. I used apple wood chunks along with the charcoal. Did a better job starting the temps in the right zone (350ish). The Venom does best when I help it by starting the right amount of charcoal for the temp I want. Super easy, too, with the Venom and the rotisserie. Almost feels like cheating. No vent manipulation needed. Set and forget.
One of these days I will need to install another outlet by the grill area so I don't have to run multiple extension cords. I have my lanai fridge, a fan, a bug light, my laptop and both grill attachments on the same outlet now. Probably not the best idea.
One of these days I will need to install another outlet by the grill area so I don't have to run multiple extension cords. I have my lanai fridge, a fan, a bug light, my laptop and both grill attachments on the same outlet now. Probably not the best idea.
Brunch today was a simple double cheeseburger on the Weber kettle. I added some Japanese mayo for a bit of spice.
Rotisserie chicken today.
Amy made grilled corn and potatoes. I added a bit of tarragon to the corn along with some Plugra butter. Fantastic flavor with the tarragon. I dipped the chicken in some Blues Hog BBQ sauce. It was good either with or without the sauce. Brining the chicken overnight gave it good flavor all the way through the meat.
Amy made grilled corn and potatoes. I added a bit of tarragon to the corn along with some Plugra butter. Fantastic flavor with the tarragon. I dipped the chicken in some Blues Hog BBQ sauce. It was good either with or without the sauce. Brining the chicken overnight gave it good flavor all the way through the meat.
Its actually a chuck roast. I am in the habit these days if I run past a nicely marbled one at grocery store, i just buy it. Doesn't slice as nice as brisket, but has really good flavor. Great imposter brisket that uses 1/3 of the charcoal/wood and serves 3-5 people.
Huge chuck roast! Fooled me. Great marbling regardless. I do the same thing. Look at the beef and grab any that are well marbled to stick in the freezer. Easy way to get "prime" type meat for choice prices. I have bought many choice steaks that turned out to taste as good as prime. Funny part is, when I'm buying steaks or other beef, people sometimes ask me why I am looking at all of them, what am I looking for and I end up picking out meat for them after explaining.
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