Official OS BBQ/Grilling Thread

[SuperBowlNachos]

Re: Official OS BBQ/Grilling Thread

That's interesting to hear that worked out. Usually it's smoke then finish cooking but you cooked then smoked. I guess because of the nature of sous vide the meat doesn't really form a shell and is still "porous" enough to accept the smoke?

I like a crust more than anything so you have to do it after in that case or else it'd be soggy. I did put in a couple of drops of liquid smoke in with the sous vide cook though so I cheated a bit.

[Sinner]

Re: Official OS BBQ/Grilling Thread

Apple Pie Cheesecake with Apple & Crumb topping

Spoiler

baked a apple pie and cut it up to put in the batter, apples on top and crumb topping on top of that

[Fresh Tendrils]

Re: Official OS BBQ/Grilling Thread

I feel like this thread is kind of worthless without pictures and of course I'm always forgetting to snap pictures while I'm manning the grill.

Anyway, Saturday we made pulled pork nachos with con queso.

For the pulled pork we bought two pork tenderloins and rubbed them with a mix of chili powder, ground cumin, and garlic powder. I smoked them with mesquite wood for about half and hour and then wrapped them in foil. Later we pulled one apart for the nachos.

The con queso was a bit of an experiment and the first time I've used my iron skillet on the grill. I melted a block of Monterrey jack and cheddar* each using mesquite wood and very low heat. It took about an hour to melt. While that was going I heated onion, jalapeno, and garlic in oil until tender then added tomatoes, tarragon, and black beans until the tomatoes started getting juicy. Once the cheeses melted I spooned the salsa in and sprinkled with cilantro.

The taste of the queso was amazing. The mesquite really gave it a great flavor and nice little kick of pizzazz. Plus, it was fairly simply and with the iron skillet an easy clean up. *Next time, however, I'm going to try a different cheese for the cheddar. It took the cheddar a little bit longer to melt and it didn't take long to solidify back once it left the heat source. I'll probably just use more Monterrey jack or American.

Either way - two super easy and wonderfully delicious recipes this weekend. The pork would be great in tacos, on nachos, or served slice over some rice/quinoa.

[Sinner]

Re: Official OS BBQ/Grilling Thread

I feel like this thread is kind of worthless without pictures and of course I'm always forgetting to snap pictures while I'm manning the grill.

Anyway, Saturday we made pulled pork nachos with con queso.

For the pulled pork we bought two pork tenderloins and rubbed them with a mix of chili powder, ground cumin, and garlic powder. I smoked them with mesquite wood for about half and hour and then wrapped them in foil. Later we pulled one apart for the nachos.

The con queso was a bit of an experiment and the first time I've used my iron skillet on the grill. I melted a block of Monterrey jack and cheddar* each using mesquite wood and very low heat. It took about an hour to melt. While that was going I heated onion, jalapeno, and garlic in oil until tender then added tomatoes, tarragon, and black beans until the tomatoes started getting juicy. Once the cheeses melted I spooned the salsa in and sprinkled with cilantro.

The taste of the queso was amazing. The mesquite really gave it a great flavor and nice little kick of pizzazz. Plus, it was fairly simply and with the iron skillet an easy clean up. *Next time, however, I'm going to try a different cheese for the cheddar. It took the cheddar a little bit longer to melt and it didn't take long to solidify back once it left the heat source. I'll probably just use more Monterrey jack or American.

Either way - two super easy and wonderfully delicious recipes this weekend. The pork would be great in tacos, on nachos, or served slice over some rice/quinoa.

That sounds really good, almost time to pull out my smoker. I recently found a place that the only meat they cook is Turkey. Had shredded Turkey BBQ for the first time and loved it, all their sides were pretty good also...matter of fact I believe I'm going to smoke a whole turkey sometime and make my own Turkey BBQ.

[mgoblue]

Re: Official OS BBQ/Grilling Thread

We finally decided to try the Tri Tip from Costco and it was really good grilled....have a few frozen that we'll defrost for other times (Have to buy it in big 25 buck-ish packages at Costco). Tasty cut of meat that was similarly priced to the flank steak we'll do too.

[Sinner]

Re: Official OS BBQ/Grilling Thread

Pulled out the smoker last week

Spoiler

Smoked some corn, first time ever and everybody loved it. Melted some butter and mixed in Onion and garlic powder, Smoke Paprika and brown sugar. Rubbed on the corn and pulled back the husk while they were in the smoker I moved the corn to the top shelf and took out the meat shortly after putting them in. Made turkey burgers with some diced turkey bacon mixed in. Also smoked Italian sausage and bracs

Spoiler

Have smoked ribs before but decided to put these in a brine...let them sit in that for a day then added my dry rub and also let them sit for a day after that. I did these Baby Backs 2/2/1 method and they turn out like I want. Tender but not fall of the bone, just a little bite and you get a clean bone. Mixed my mustard BBQ sauce with some sweet Baby Rays, didn't feel like making any Ketchup based BBQ sauce and already had a big container of my Mustard BBQ sauce. I smoked 5 racks and they all got gone in a couple days

[Fresh Tendrils]

Re: Official OS BBQ/Grilling Thread

Never thought to smoke corn before, but love it grilled. Even without a glaze or seasoning it's delicious. Underrated. I love cutting it off the cob for salad.

[Sinner]

Re: Official OS BBQ/Grilling Thread

Tried a new Cheesecake

Spoiler

Cinnamon Roll Cheese Cake

Without the frosting




with

[Sinner]

Re: Official OS BBQ/Grilling Thread

Been really busy with these Cheesecake orders this year and especially for the holidays, have made 7 cheesecakes over last 4 weeks and will have 5 more orders between now and Christmas with a few more possible orders


Did another Cinnamon Roll Cheesecake

Spoiler

Pineapple Cheesecake and made a Pineapple caramel to drizzle over it

Spoiler

Key Lime Cheesecake

Spoiler

[mgoblue]

Re: Official OS BBQ/Grilling Thread

Those cheesecakes look amazing! Do you make decent money on it for the effort? or is it just fun too?

[Sinner]

Re: Official OS BBQ/Grilling Thread

Those cheesecakes look amazing! Do you make decent money on it for the effort? or is it just fun too?

Thanks

I charge 35, 40 according to what I have to do. Have a few that are 50 and I make 10" cheesecakes. Most you buy are either 9" and some 8"

I make 20-25 normally on a 35$ cheesecake according to what ingredients I have at home.

[mestevo]

Re: Official OS BBQ/Grilling Thread

I bought a cheap electric smoker that was on sale. Photos and first smoke. Never done any of this before.

First is seasoning. I forgot to put out the mat I got. Poor patio.

The rest is the pork shoulder I got, the consensus 'easiest to smoke' cut I found. Smoked overnight and expected it to need 4+ more hours at 2h per pound, but it was at 190 when I got up. Let it keep doing another hour or so and it got closer to 200 internal and took it out. Wrapped it in foil for an hour and it fell apart. Yum.

Just some store bought seasoning. Nothing fancy.

Now I need to go buy a ham for Thanksgiving (not doing turkey this year) and smoke that next

[Fresh Tendrils]

Re: Official OS BBQ/Grilling Thread

That's a really good first run!

[mestevo]

Re: Official OS BBQ/Grilling Thread

Brisket and Ham for Thanksgiving on the previously mentioned smoker.

I don't know why the forum is rendering that image upside down, my photo isn't, lol.

[mestevo]

Re: Official OS BBQ/Grilling Thread

The ham was so easy I might have to do that once a month until we get sick of it.

Already want a Traeger or something, lol. Baby steps. Going to get some remote temp monitoring stuff though for starters. Otherwise the smoker has been great.