Official OS BBQ/Grilling Thread

[mestevo]

Re: Official OS BBQ/Grilling Thread

the purpose of the foil is the brine it though, right? If I did butcher paper I'd skip the apple juice is all? I wrapped it meat-down, butter and brown sugar on the underside.

Man, mouth watering just thinking about making them again.

[slickdtc]

Official OS BBQ/Grilling Thread

Any Easter creations? Doing a double smoked ham here. Did one before but it was a quick job. This one I want a certain texture and more smokey bbq flavor to penetrate.

Operating off these time/temp guidelines: https://www.smokedmeatsunday.com/double-smoked-ham/

3 hours low and slow at 180, then I’m hitting it with a maple syrup, honey, brown sugar, and butter glaze every 30-45 mins for a final 3 hours at 300.

It’s a WIP right now, here we are after the first 3 hours straight up.

IMG_6926.jpg

EDIT: added final product and plate pics IMG_6934.jpgIMG_6939.jpg

[mestevo]

Re: Official OS BBQ/Grilling Thread

Prime Rib, bacon-wrapped asparagus and twice-baked potato.

The prime rib recipe I follow - https://heygrillhey.com/garlic-butter-smoked-prime-rib/



Sent from my SM-N986U1 using Tapatalk

[shogunofharlem3]

Re: Official OS BBQ/Grilling Thread

Any Easter creations? Doing a double smoked ham here. Did one before but it was a quick job. This one I want a certain texture and more smokey bbq flavor to penetrate.

Operating off these time/temp guidelines: https://www.smokedmeatsunday.com/double-smoked-ham/

3 hours low and slow at 180, then I’m hitting it with a maple syrup, honey, brown sugar, and butter glaze every 30-45 mins for a final 3 hours at 300.

It’s a WIP right now, here we are after the first 3 hours straight up.

[ATTACH]191222[/ATTACH]

EDIT: added final product and plate pics [ATTACH]191225[/ATTACH][ATTACH]191226[/ATTACH]

Prime Rib, bacon-wrapped asparagus and twice-baked potato.

The prime rib recipe I follow - https://heygrillhey.com/garlic-butter-smoked-prime-rib/



Sent from my SM-N986U1 using Tapatalk

Woooooooo! Good looking! Nicely done!

[mestevo]

Re: Official OS BBQ/Grilling Thread

Made ribs the last couple weekends.

[shogunofharlem3]

Re: Official OS BBQ/Grilling Thread

Fired up the Vortex for the first time on my Weber 22. Wings were amazing! Can't wait to do another batch! Few wings with a delicious homebrew. It was quite a Saturday I think.

Spoiler

[Blzer]

Re: Official OS BBQ/Grilling Thread

For those who don't know, I grew up with a lot of food allergies, salmon being one of them. I had tested negative for salmon a few years back though, but still hadn't ever tried it out of forgetfulness, inconvenience, or lack of will (it doesn't smell good, so I couldn't imagine it could taste good).

Anyway, for the first time ever (Thursday) I grilled and ate Atlantic salmon. I enjoyed it, and I'm glad I did because it has a lot more health benefits than anything else I throw on that grill. I can't figure out how to remedy the fact that it sticks so heavily on my grill, though. I seasoned it with Kosher salt, black pepper, onion & garlic powder, paprika, ancho chili, cumin, and brown sugar. Also prepped both it and the grill with olive oil, but again I had bad sticking issues.

[KG]

Re: Official OS BBQ/Grilling Thread

For those who don't know, I grew up with a lot of food allergies, salmon being one of them. I had tested negative for salmon a few years back though, but still hadn't ever tried it out of forgetfulness, inconvenience, or lack of will (it doesn't smell good, so I couldn't imagine it could taste good).

Anyway, for the first time ever (Thursday) I grilled and ate Atlantic salmon. I enjoyed it, and I'm glad I did because it has a lot more health benefits than anything else I throw on that grill. I can't figure out how to remedy the fact that it sticks so heavily on my grill, though. I seasoned it with Kosher salt, black pepper, onion & garlic powder, paprika, ancho chili, cumin, and brown sugar. Also prepped both it and the grill with olive oil, but again I had bad sticking issues.

Yeah if you do salmon on the grill it's best to use some sort of wood plank. You can get some good flavored woods that give your salmon a little extra flavor too.

I love salmon. Made some spicy thai flavored salmon the other day.

[Fresh Tendrils]

Re: Official OS BBQ/Grilling Thread

Did a pork butt yesterday. Turned out delicious.
20210703_065031.jpeg20210703_080113.jpeg20210703_180234.jpeg20210703_180826.jpeg

[slickdtc]

Re: Official OS BBQ/Grilling Thread

For those who don't know, I grew up with a lot of food allergies, salmon being one of them. I had tested negative for salmon a few years back though, but still hadn't ever tried it out of forgetfulness, inconvenience, or lack of will (it doesn't smell good, so I couldn't imagine it could taste good).

Anyway, for the first time ever (Thursday) I grilled and ate Atlantic salmon. I enjoyed it, and I'm glad I did because it has a lot more health benefits than anything else I throw on that grill. I can't figure out how to remedy the fact that it sticks so heavily on my grill, though. I seasoned it with Kosher salt, black pepper, onion & garlic powder, paprika, ancho chili, cumin, and brown sugar. Also prepped both it and the grill with olive oil, but again I had bad sticking issues.

Awesome! Salmon is my favorite fish, it’s also the most abundant in the store around here so it works out well. Other fish just don’t stack up in flavor, IMO. I like to try different kinds but I always go back to salmon - smoked, baked, raw/sushi, any way.

I don’t grill salmon much at all but I second the wood plank suggestion. I tend to oven bake on a stone baking sheet, we have a couple sizes of Pampered Chef stone sheets and they’re amazing, they’re a bit pricey but worth the investment for 1 or 2. You may get some stick but not nearly as much as I’ve seen on a grill or a metal pan.

@FT love to see the progression from raw and seasoned to barked out of its mind. That’s the good stuff right there.

I had planned on picking up a tri-tip at the local meat market for the holiday thinking no normal person is doing a beef roast on a burgers, hot dogs, ribs type of holiday, but I was very wrong and left empty handed. Don’t be me; call your local butcher ahead of time. Lol. So I’ll let the country be the BBQ master this week and I’ll do the other 51 weekends. [emoji16]

[DocHolliday]

Re: Official OS BBQ/Grilling Thread

Get your wallets out BBQ fans, Weber going to IPO under ticker WEBR on a couple months.


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[slickdtc]

Re: Official OS BBQ/Grilling Thread

Got an almost 10 pound monster pork shoulder to do today, which explains why I’m posting at 4:45am. I have only ever done a max 4-6 pounder, at about 7 hours on 250, so I’m anticipating a 9-10 hour smoke job... and I’m trying to dodge a flash flood storm warning in the late afternoon/early evening. Smoking on the edge!

But not really, because the rest of the day will be poolside chillin’ with these quite interesting assortment the wife picked up for the weekend:

IMG_7414.jpg

[NoleFan]

Re: Official OS BBQ/Grilling Thread

Got this guy for my birthday/father’s day…

[Cheese2121]

Re: Official OS BBQ/Grilling Thread

Been getting into grilling more and doing different marinades. I really enjoy planning out marinades to pair with different whiskeys. Makes for some very tasty weekends.

[shogunofharlem3]

Re: Official OS BBQ/Grilling Thread

Got an almost 10 pound monster pork shoulder to do today, which explains why I’m posting at 4:45am. I have only ever done a max 4-6 pounder, at about 7 hours on 250, so I’m anticipating a 9-10 hour smoke job... and I’m trying to dodge a flash flood storm warning in the late afternoon/early evening. Smoking on the edge!

But not really, because the rest of the day will be poolside chillin’ with these quite interesting assortment the wife picked up for the weekend:

[ATTACH]193970[/ATTACH]

How were those beers? How did you make out with the 10 pounder? Crazy weather here in the Northeast as well