TRX250R.ORG
General => Lounge => Topic started by: Wrench U on February 20, 2016, 04:43:57 PM
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The rain has stopped(In Cali) unfortunately, but that means its time to grill/smoke. Any one have any good grilling tips? What u grilling on?
I have a treager pellet grill and I'm going through the recipe book that it comes with and enjoying everything!lol! my favorites are Tri-tip and Brisket. i know theres more bbq lovers out there lets get some input from u boys on the east coast. Lol!
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I know its not a bike thing but everyone got to eat when out riding.
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at family gatherings we usually do a suckling pig. unfortunately I think we only did one last year. planning on using this a lot this year.......
http://trx250r.org/threads/5891-outdoor-cooking?highlight=rotisserie
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nice
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The rain has stopped(In Cali) unfortunately, but that means its time to grill/smoke. Any one have any good grilling tips? What u grilling on?
I have a treager pellet grill and I'm going through the recipe book that it comes with and enjoying everything!lol! my favorites are Tri-tip and Brisket. i know theres more bbq lovers out there lets get some input from u boys on the east coast. Lol!
I have a green mountain and smoke rib roasts 500 on both sides for 15 minutes then 185 for 4 to 5 hours depending on size. Also try smoking a take and bake pizza they come out really well.
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Shrimp and anything else you can skewer. Put 2 skewers in if possible, and it's not a pain in the butt to flip them
These have a teriyaki glaze on them. (your favorite bbq sause with teriyaki added)
(http://i612.photobucket.com/albums/tt201/piney0/IMG_20160220_182606_zpsgcxexp5a.jpg) (http://s612.photobucket.com/user/piney0/media/IMG_20160220_182606_zpsgcxexp5a.jpg.html)
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Looks good Joe. I'm a big fan of sweet baby Ray's Original BBQ sauce. I doctor it up depending on what I'm making and for who
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If you want a tender exterior, wrap it towards the end of the smoking process. If you want a crisp crust on something, keep unwrapped and even bump the temp up. Spraying apple juice from a squirt works as a moisture enhancer and can't be tasted on your food. Pineapple juice is good too but CAN be tasted. Use oil with your rubs to get the dry rub to stick better to the meat.
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2 skewers is a great idea on shrimp. Did shrimp with Sumo lime bbq sauce glaze HU HU!. Yes Apple juice great in squirt bottle, especially on pork. Beef broth is good when doing beef. I like squeeze butter and honey on baby backs. I like to use mustard on beef to get rub to stick, vegetable oil on chicken to get crisp skin and rub to stick good. Keep them coming I just cut up a brisket. Lol!
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I have 2 webers, a propane and a coal pot belly BBQ. Id rather spend an extra 30-40 min using the charcoal BBQ, especially with burgers, sausage and chicken.. When I grill steaks I'll use the propane the majority of the time. I like to taste the meat, so I use sea salt, black pepper, adobo, and garlic powder and dry rub whatever I'm grilling, put it in a zip lock and let it get room temp before putting on the grill. I worked at a butcher for 4 years during high school and it was then I learned that tactic of allowing the meat to get to room temps, it loosens the grains and cooks the meat throughly according to the butcher I worked for, so for the past 20 years that's what I do....
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I like cooking with apple juice and orange juice, but don't drink the stuff and end up throwing it out. Recently I have been buying orange juice and apple juice concentrate from the frozen food section. I open a can and store what's left over in a mason jar in the freezer until next time. I even prefer it this way now cause sometimes adding a concentrate gives it that extra kick that was missing.
If you like garlic a lot, take a whole clove, peel off the outer skin that wants to come off easily, but not everything. put it in a piece of aluminum foil with olive oil, and let that cook for about 40 minutes, on indirect heat. stuff comes out a messy mush, but is so good.
I tried a brisket once and failed miserably. Not good with the 'low and slow' on my beef products yet, i think i'll learn more this year. beef prices are coming down, might practice with chuck cause of how forgiving it is.
That's all I can think of right now
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Brisket is by far my favorite piece of beef to smoke. I was having trouble with it at first because I thought you wanted to pull it out of the smoker when it got to 140 just like prime rib. Not the case! I did a ton of reading and even spoke with a real live Texan. I now smoke the brisket until its internal temp is 185-190(usually takes 12-14 hours) then pull it out and let it rest for 20 min. It is perfect. I also put a dry rub on 24 hours before I smoke it.
Another favorite is pork loin. I dry rub and let sit in the fridge for 12 hours. This is a very lean muscle and needs to be smoked low and slow. Do not let it get over 150 or it will be dry!!!! Enjoy
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i smoke almost every weekend, weather permitting :)
just did this grass fed brisket on my vertical smoker today
(http://i1251.photobucket.com/albums/hh548/JesseA421/Snapchat-339703092249421926.jpg)
sorry for the shit pic, the smoke ring is glorious tho!
my favorite is pork butts and chicken tho.
when i do butts i do a couple smaller ones compared to 1 big one, u get twice as much bark that way. always go all the way to 205. no sauce, just set out one of each (sweet, vinegar-based, spicy) if anyone wants some.
when i do chickens i just do a simple 24 hour wet brine, pull the skin off the meat after brining and put ur spices inbetween the skin and meat, then pull the skin back over and do breast side down.
when i grill i let my meat rise in temp a bit before throwing on, but if im smoking i always go straight from fridge to smoker. the cooler it is going in the longer time the meat has to take the smoke, since it only takes smoke until 140 or so.
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Just the tip !
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GOOD LORD,,,, I'm glad its about Sunday Lunch time, yous guys is bout killing me.
Neil
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PineYo, i do the same with the garlic! With the big cloves of elephant garlic! It's the best!!!!!!
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(http://uploads.tapatalk-cdn.com/20160221/5f9f2e1cfbdc489d9396af68f18693b3.jpg)
I do a lot of grilling. I'll post more later but my go to dry rub is Susie Qs
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My buddy has the Char-Broil version of the "green egg smoker", and it works really really well. But you've got to really learn about it and practice.
Another friend of mine has an electric smoker, and we smoked an 11 pound corned beef chunk on it the other day. Holy shit was it good
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glorious medium rare tri tip just out of the pit with just a slight rub. i think this is my favorite cut of beef.
once again sorry for the shit pic lol
(http://i1251.photobucket.com/albums/hh548/JesseA421/20160312_180708_1.jpg)
(http://i1251.photobucket.com/albums/hh548/JesseA421/20160312_181841.jpg)
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Nice beef!! I like my cooked hot and fast with some bark/ crust. That's got good marbeling. I'm amazed that some parts of the county don't know what that cut is.
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chuck roast going in tomorrow for pulled beef with sauteed onions and peppers sammies :)
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Nothing like a little smoked, pork butt. :fat:
(http://i532.photobucket.com/albums/ee328/RideRed187/Food/3E085A95-FEA3-46C4-9C4E-AB54121F37C9.jpg)
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What kind rub u using on the pork butt? Got a nice crust going?
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i usually make my own rubs. pork rubs consist of mostly brown sugar and garlic, then whatever else u like to add for taste.
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What kind rub u using on the pork butt? Got a nice crust going?
Jesse nailed it. Brown sugar base, gives it a nice crust. With sea salt, black pepper, garlic and onion powder.
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going to be a party in my pit tomorrow LOL
flat half of a 14lb prime packer, my pit isnt quite big enough for a whole one.
my beef rub is a black pepper base, with garlic, mustard powder, chili powder, white sugar and onion powder.
i dont use salt in my rubs, i leave that to personal preference if they want to salt or not.
(http://i1251.photobucket.com/albums/hh548/JesseA421/IMG_0070.jpg)
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Amazing cut, never ever heard of that cut looks like a lean peace of brisket. Yum! What kind of temp ? Not much fat any concerns of drying out? Do u use any foil? What internal temps u trying to get? I can't stop looking at your MEAT!! Lol!
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sorry yes, a packer is just an entire untrimmed brisket. this is just the flat half. the point is still in the freezer I like to cook them seperately instead of whole since the point is so much thicker by the time it reaches temp the flat is overcooked and can dry out. no worries about drying out the fat cap is side down on the plate :) 205 seems to be the perfect temp. some ppl like foiling, personally the only thing ill foil is ribs. even really lean cuts I dont have a problem with drying out. u just got to make sure ur water pan doesnt run dry
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U cook fat cap up on the smoker, right. Water pan in the corner. Any benefit using Apple juice or beef brought. I did a 7lbs brisket with no fat cap on a wire rack above a aluminum pan with beef broth all wrapped in foil after 4 hrs of straight smoke @ 180degrees. Internal temp hit 193 degrees, it was great and tender. Keep up the grilling!
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ya I do fat cap up. my water pan is big and doubles as my drip tray so its right underneath. I do apple juice sometimes under pork but being rubbed heavily with brown sugar to begin with honestly I dont think its going to make any difference on the sweetness. Nothing i can notice, mostly just a personal preference thing I guess. also water is cheaper lol
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Not sure if it's national or not but Lowe's has charcoal on clearance for $5 a bag. Loaded up today for the Easter ham. I smoke a picnic shoulder every year. I'll post pics of that in a few days
(http://forums.trx250r.org/vbulletin_imports/526_7474_2017-04-18_6541.jpg)
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so i smoked this with wood from a plum bush, didnt think it would be too much different, but the taste was noticeably different, in a good way :) turned out glorious
(http://i1251.photobucket.com/albums/hh548/JesseA421/IMG_0071.jpg)
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Thanks, gonna go pick up several bags tomorrow.
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(http://uploads.tapatalk-cdn.com/20160404/124f3eadc5a4f3e2fb7ce6cdfcef401f.jpg)
(http://uploads.tapatalk-cdn.com/20160404/a09ba3427f2464a058ae039a30b5f611.jpg)
Tri tip