Official OS BBQ/Grilling Thread

[slickdtc]

Re: Official OS BBQ/Grilling Thread

Fell victim to the BBQ...

[ESPNdeportes]

Re: Official OS BBQ/Grilling Thread

I got a Big Green Egg for Christmas, anyone else have one? Love it so far. Holds temps much better than my Weber WSM.

Welcome to the club! Love the egg, I've had it since last May. Just used it this week for some delicious salmon.

Best resource I have found is this forum:

http://eggheadforum.com/

Super helpful people, tons of recipes

[mestevo]

Re: Official OS BBQ/Grilling Thread

Heh, still working on my wife but not very optimistic, someone locally is selling a nice Weber for $850.

This one: http://www.amazon.com/Weber-7371001-.../dp/B003FZB8VW

[fishepa]

Re: Official OS BBQ/Grilling Thread

Welcome to the club! Love the egg, I've had it since last May. Just used it this week for some delicious salmon.

Best resource I have found is this forum:

http://eggheadforum.com/

Super helpful people, tons of recipes

Oh yeah, I'm a member of that site as well. Good stuff.

[slickdtc]

Re: Official OS BBQ/Grilling Thread

Weather has been so nice of late, been on the grill a lot with steaks or burgers. Switched it up this afternoon with some chicken breasts and zucchini/squash.

Stubbs BBQ on two breasts and herb + white wine marinade on the other. Simple salt, pepper, and touch of olive oil on the veggies. Ended up hitting a couple of shrimp with Montreal Chicken seasoning and throwing on the grill because I love me some grilled shrimp. Something about a charred shell on the tail of the shrimp, even though you don't eat it, satisfies me.

Tiny little Weber propane grill here at the in-law's but it gets the job done. Can fit 4 NY strips across that thing but it gets dicey with wider cuts. Cooking on a propane grill is so easy for me coming up cooking on charcoal. Much more controlled and being able to put the lid down for an even cook without worrying about having charcoal-flavored meat is nice.

Didn't snap any after shots but it was right on point. I mainly stick to beef but with the propane grill I'm venturing in to more delicate meats. Haven't done pork before so that may be my next move.

[Phobia]

Re: Official OS BBQ/Grilling Thread

I did some rabbit couple days ago, but I'm terrible about remembering pictures lol

[Fresh Tendrils]

Re: Official OS BBQ/Grilling Thread

I smoked a pack of chicken breasts yesterday using mesquite wood chips. Rubbed on a mix of ground cumin, chili powder, garlic powder, pepper, and kosher salt and set that in the fridge while I prepped guacamole and corn salsa.

Before putting the chicken on the grill I halved and seeded 3 plum tomatoes and put them on the grill for about 10-15 minutes. Took them off, peeled the skins off, and chopped them up for the corn salsa. It gave it a nice little bit of flavor.

Put the chicken breasts on there for about 40 minutes flipping one time. They came off juicy and damn they tasted awesome. A little bit goes along way with the mesquite, though.

Cut up a couple breasts and put together some quesadillas and grilled them real quick. Delicious.

And no pictures from me either. The weather held back just enough to get the fire going, but it was a pretty gross day overall.

[Fresh Tendrils]

Re: Official OS BBQ/Grilling Thread

Yesterday, I also went through my Weber books and jotted down a bunch of recipes I want to try this year. The primary focus is to do at least one brisket and to do a beer can chicken.

Then I found this article on BCC and now I'm re-thinking my focus other then just for the novelty of the process.

Debunking Beer Can Chicken

Yes, I know your Beer Can Chicken tastes wonderful. Yes, I know your neighbors and family think your Beer Can Chicken is fabulous. It absolutely positively is fabulous. What's not to love about roast chicken?
Yes, I know there are two books on to the subject, a blog, millions of devotees, and scores of gadgets to assist the process. Yes, with the fowl perched comically on its legs seemingly guzzling brew through its posterior, Beer Can Chicken is a showstopper.
But Beer Butt Bird remains a gimmick, an inferior cooking technique, a waste of good beer, and it is hazardous.

[Mabster]

Re: Official OS BBQ/Grilling Thread

The couple beer cans I've done I always struggled to keep the raw bird upright and balanced on the can on the grill. Till it cooks a bit and tightens up they constantly want to flop over. If I've got the time the best whole bird I can cook is brined, spatchcocked, and throw on the grill insides down over indirect heat.

Brisket is something I always wanted to try too but the cut is hella expensive and big. Needs a special occasion and I hate the stress of doing something for the first time for a crowd. I much prefer a test run before I've got to do it for a mass.

Edit: that's some good science in the article though. Makes a lot of sense.

[shogunofharlem3]

Re: Official OS BBQ/Grilling Thread

Did 2 big rack of beef ribs yesterday on my Weber Smokey Mountain. About 3.5 hours. Came out pretty good, not my best ones though. We tried a new rub method and it was a little salty for my taste. Used Hickey and Apple wood mix and that was good as usual.

Little bummed though that one rack ended up being super fatty. All in all a good dinner and a nice way to spend a warm Sunday with beers and smoke in the backyard.

We used a bouillion paste for the base but I prefer just a normal dry rub or using yellow mustard as my base coat.

[djp73]

Re: Official OS BBQ/Grilling Thread

turkey burgers:

from frozen
get some olive oil
put some fresh ground pepper in the oil
put some olive oil on both sides and on the grille
get the grille up to about 300-350*
8 minutes on side 1
7 minutes on side 2

done

cheese goes on for the last 2 minutes if desired

[Fresh Tendrils]

Re: Official OS BBQ/Grilling Thread

I have no pictures, but I will try to do better in the future. My first Saturday off after tax season was put to good use. I did some landscaping and managed to try a couple new recipes on the smoker.

First up - Hickory smoked mixed nuts.

I did about 4-5 cups of mixed nuts (peanuts, almonds, cashews, and walnuts). Seasoned the nuts in a pan with brown sugar, cayenne pepper, and cumin. Tossed with a couple teaspoons of peanut oil. Smoked them on the grill for about 45 minutes (had to mix up the nuts every so often so the smoke would get to all of them). Very, very flavorful and an easy, but unique appetizer. I took them yesterday to a family cookout and everybody kept telling me to take them away before they ate them all. Delicious.


Second - Mesquite smoked burgers w/ salsa

This was the first time I tried smoking burgers with mesquite and there will be many more times in the future. Absolutely fantastic taste. Seasoned with black pepper and cayenne pepper and smoked the burgers over direct high heat. Topped the burgers with smoked gouda and salsa.

The salsa had a nice little kick: lime juice, cilantro, red onions, a chipotle chile in adobo sauce, and 4 roma/plum tomatoes. Before adding the tomatoes to the salsa I smoked those as well until the skins were able to be pulled off. Chopped those up and mixed everything together.

[seasprite]

Official OS BBQ/Grilling Thread

Getting that time of year

[boxboy99]

Re: Official OS BBQ/Grilling Thread

Getting that time of year

It's always that time of year for me. I need to start following this thread.

[seasprite]

Re: Official OS BBQ/Grilling Thread

I didn't make it, but these ribs were excellent from a food truck here next to my office. From Bad Newz Competition here locally


Sent from my iPhone using Tapatalk