The Official Gratuitous Grilling/BBQ/Cooking Thread

Started by ghuns, March 19, 2021, 02:54 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Go Down Pages1 2 3 ... 14

ghuns

March 19, 2021, 02:54 AM Last Edit: December 31, 1969, 04:00 PM by Guest
This place needs more grillin talk...

The wife volunteered my services to smoke a couple butts for her boss's NCAA tourney party today. A friend and one of the wife's nieces also requested a butt, if I happened to be cooking any. So I threw four of them on last night around 8. Lookin good as of 4AM...

">

I usually cook two at a time. This is my first attempt at 4. Had about 10 degrees variation in internal temp when I checked them this morning.

And yesterday I took delivery of a new toy and 200 pounds of pellets...

">

Hopefully I'll get it assembled tonight and get to play with it.

Mr.M

#1
March 19, 2021, 02:18 PM Last Edit: December 31, 1969, 04:00 PM by Guest
Nice! We are cooking down sap for maple syrup right now and plan on grilling tube and traditional steaks for dinner

Del.

#2
March 19, 2021, 02:43 PM Last Edit: December 31, 1969, 04:00 PM by Guest
Tube Steak? :rofl:

Leehound

#3
March 20, 2021, 04:11 PM Last Edit: December 31, 1969, 04:00 PM by Guest
Quote from: Del. post_id=8597 time=1616190215 user_id=113Tube Steak? :rofl:


I bet you have given a few girls a tube steak! And they probably weren't all your cousins.  :thumbsup:

Del.

#4
March 20, 2021, 05:53 PM Last Edit: December 31, 1969, 04:00 PM by Guest
Quote from: Leehound post_id=8608 time=1616281882 user_id=67
Quote from: Del. post_id=8597 time=1616190215 user_id=113Tube Steak? :rofl:


I bet you have given a few girls a tube steak! And they probably weren't all your cousins.  :thumbsup:


Oh 3 or 4.

Incogneeto

#5
March 21, 2021, 08:14 AM Last Edit: December 31, 1969, 04:00 PM by Guest
Quote from: Leehound post_id=8608 time=1616281882 user_id=67
Quote from: Del. post_id=8597 time=1616190215 user_id=113Tube Steak? :rofl:


I bet you have given a few girls a tube steak! And they probably weren't all your cousins.  :thumbsup:


Cousins don't count, Theyz Fambly. :D

ghuns

#6
March 22, 2021, 02:19 AM Last Edit: December 31, 1969, 04:00 PM by Guest
Couple big ole ribeyes all tied up with some scallops and baked taters...

">

">

Yesterday I finally got around to putting together a folding shelf that I've had the parts for since Christmas. Welded up a little frame out of 1/2" angle iron to hold a 1/2x12x36 piece of HDPE mounted to some folding shelf brackets...

">

">

">

And I properly christened the Bull's new little brother...

">

ghuns

#7
March 23, 2021, 03:28 AM Last Edit: December 31, 1969, 04:00 PM by Guest
0-400 wings w/Meat Church Honey Hog rub...

">

This was my first go around with cooking wings this way and as you can see, they got a little extra "char". I was stuck in my car on the phone with XM radio trying to my service restored and they went about 5 minutes too long. :rant:

Anyhoo, if you have an Easy Bake Smoker like the cool kids, you season your wings and throw them on a cold grill. Set the grill for 400 and grab a beverage. I flipped them at the 20 minute mark and pulled them at 40 minutes. Shoulda pulled them at 35. But after a shake with some butter and Franks, they were still great.

I can't order steak in a restaurant cause I always feel like I coulda done it better at home. Now I've ruined going out for wings too. :rolleyes:

Jeff

#8
March 23, 2021, 04:57 AM Last Edit: December 31, 1969, 04:00 PM by Guest
Quote from: ghuns post_id=8547 time=1616147667 user_id=75
">





https://media2.giphy.com/media/3orieLWYouYT4W0bF6/giphy.gif">https://media2.giphy.com/media/3orieLWY ... /giphy.gif">https://media2.giphy.com/media/3orieLWYouYT4W0bF6/giphy.gif

Del.

#9
March 23, 2021, 06:42 AM Last Edit: December 31, 1969, 04:00 PM by Guest
We bought a side of beef.  About 400 lbs after butcher.  Been grilling like crazy.  Be my first brisket try later on.

marshal

#10
March 23, 2021, 07:01 AM Last Edit: December 31, 1969, 04:00 PM by Guest
Quote from: Del. post_id=8672 time=1616506966 user_id=113We bought a side of beef.  About 400 lbs after butcher.  Been grilling like crazy.  Be my first brisket try later on.


I've got a quarter coming this week since we've been scraping the bottom of our freezer for a month.  Unfortunately it's Angus, so it won't be as good as what I usually get.  We raise our own, but have been sold out 6+ months in advance.  We had a long standing customer begging, and had another friend who was having trouble selling theirs, so we bought theirs for less than we charge our customers and sold ours to our customer.  Made money on the deal, but it just won't be as good.

Del.

#11
March 23, 2021, 07:17 AM Last Edit: December 31, 1969, 04:00 PM by Guest
What's wrong with Angus?

marshal

#12
March 23, 2021, 07:40 AM Last Edit: December 31, 1969, 04:00 PM by Guest
Quote from: Del. post_id=8677 time=1616509042 user_id=113What's wrong with Angus?


oh it's fine, it's just not as good.  Way less marbling and flavor than my own beef, and they take a good 30+% more feed to get to finish weight.

Del.

#13
March 23, 2021, 07:46 AM Last Edit: December 31, 1969, 04:00 PM by Guest
Quote from: marshal post_id=8679 time=1616510426 user_id=93
Quote from: Del. post_id=8677 time=1616509042 user_id=113What's wrong with Angus?


oh it's fine, it's just not as good.  Way less marbling and flavor than my own beef, and they take a good 30+% more feed to get to finish weight.


I see. Not sure if ours was Angus.  Ended up being about $2.50/lb

Smit

#14
March 23, 2021, 08:01 AM Last Edit: December 31, 1969, 04:00 PM by Guest
Quote from: ghuns post_id=8663 time=1616495334 user_id=75
">

This was my first go around with cooking wings this way and as you can see, they got a little extra "char". I was stuck in my car on the phone with XM radio trying to my service restored and they went about 5 minutes too long. :rant:

Anyhoo, if you have an Easy Bake Smoker like the cool kids, you season your wings and throw them on a cold grill. Set the grill for 400 and grab a beverage. I flipped them at the 20 minute mark and pulled them at 40 minutes. Shoulda pulled them at 35. But after a shake with some butter and Franks, they were still great.

I can't order steak in a restaurant cause I always feel like I coulda done it better at home. Now I've ruined going out for wings too. :rolleyes:


I like just a little char on my wings so those look perfect.  :_thumbup:

At my favorite wing charring the wings is a menu option.
Go Up Pages1 2 3 ... 14