392heminut Posted July 16, 2012 Report Share Posted July 16, 2012 Okay, I finally figured out how to downsize these pics so I could post them here I think. (I know, I'm a computer tard!) These are those Texas jalapeno sausages we grilled up on the 4th. There's also bacon wrapped 'dogs and carne asada. The foil bags have sliced bell peppers, onions, jalapenos & seasoning cooking in them to go on the dogs. Ten pounds of sausage, ten pounds of carne asada, around 20 hot dogs with all the sides and a keg of Ziegenbock Amber on tap and next to nothing left over! Now I got the family all after me to get more sausage and the wife says to get 20 lbs. next time! <lmao> Quote Link to comment Share on other sites More sharing options...
KyleTx Posted July 16, 2012 Report Share Posted July 16, 2012 Yummy!! <munch> Quote Link to comment Share on other sites More sharing options...
unforgiven Posted July 16, 2012 Report Share Posted July 16, 2012 :drool: OOOOOOOOOOYAAAAAAA. ;) Quote Link to comment Share on other sites More sharing options...
washguy Posted July 17, 2012 Report Share Posted July 17, 2012 392 dadgum....good smoke coming out of a full grill dont get no better...awesome! <thumbsup> but if I remember correctly didnt you or your bro get the sausage from a guy in a town just down the road fro La Grange? I have to smile when I saw that post!when I was seventeen...I took my sausage to La Grange in '65....yep the "chicken ranch" yep ZZ top had it right....as a matter of fact it was so good I went back 2 more times in the very early 70's before it got shut down..funniest story. trying to find it in '65 was in Austin at frat party bout 1am someone said lets go to the ranch...okay im in...so we are driving and getting close but couldnt quite find it in the middle of the night...stopped in a c store...there was a Dps leo in there drinking coffee...so i was asking the store clerk real quiet like..."where is the ranch"...well the dps officer heard me...he comes over puts his hand on my shoulder...im crappin in my pantshe proceeds to give me directions to get there <laughs> couldnt believe that the turnoff sign to the ranch was a Texas highway sign pointing the way with the farm to market name on this very dark private roadNow that ladies and gents is government at work! <thumbsup> ah the good ol days...a fella could go around the world for 20 bucks with the help of the Texas Highway Patrol <laughs> Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted July 22, 2012 Report Share Posted July 22, 2012 Hi Guys here's the other white meat...pork loinso you put your rub on the loin <laughs> or you rub the loin...then refridge for several hours....heat up the smoker to 320 degrees and smoke till internal temp is 165 degrees basting with Mr Yoshidas teriyaki marinadesauce.....pull it off slice it up and go for it <thumbsup>meanwhile.....Char just got through making a cherry cheese pie...again <lmao> Rene you ready? :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted July 22, 2012 Report Share Posted July 22, 2012 I'll be right over leave a light on brother. :o <lmao> Quote Link to comment Share on other sites More sharing options...
shepp Posted July 23, 2012 Report Share Posted July 23, 2012 Picked up some thick cut boneless pork chops last night, rubbed them with webber apple wood rub, put them in the fridge for 30-45 min heated up the grill then cut the heat back to 300-320* and cooked for about 20 min. They were the juciest chops I've ever had Quote Link to comment Share on other sites More sharing options...
washguy Posted July 23, 2012 Report Share Posted July 23, 2012 Picked up some thick cut boneless pork chops last night, rubbed them with webber apple wood rub, put them in the fridge for 30-45 min heated up the grill then cut the heat back to 300-320* and cooked for about 20 min. They were the juciest chops I've ever hadShepp that applewood rub is my favorite...its great on pork! :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted July 23, 2012 Report Share Posted July 23, 2012 Shepp that applewood rub is my favorite...its great on pork! :) Washi like alot of webers spices they put out some great stuff!!! and in the land of beer brats and cheese thats about all i find in these parts LOL Quote Link to comment Share on other sites More sharing options...
shepp Posted August 3, 2012 Report Share Posted August 3, 2012 not quite grilling but kindamy girlfriend has been spending alota time on pintrest and found jalapeno popper sandwhiches.sour dough breadcream cheeseroasted jalapenosand chedder cheeseroasted the peppers on the grill @ 400 for 5-10 min or till skin bubbles, let cool and remove skin. then butter bread put cream cheese on one slice, chedder on the other slice, roasted peppers in the middle and cool in pan like grilled cheese.i also added bacon on my second one pretty damn tasty!!!!! Quote Link to comment Share on other sites More sharing options...
shepp Posted August 19, 2012 Report Share Posted August 19, 2012 Labor day weekend I'm going to smoke a pork butt for my birthday party I have every year. I ground some pretty good guidelines to fallow off google (temp time all the good stuff) I was wondering if you guys had any tips for rubs, or home made BBQ sauces? Was thinking about making 2-3 different kinds of sauce.ThanksNeal Quote Link to comment Share on other sites More sharing options...
tolbndfishin Posted August 19, 2012 Report Share Posted August 19, 2012 Lets see if i can get it typed up right (didn't write it down, like a moron).Im gonna list in percentages of total rub:40% brown sugar10%cayenne (negotiable based on level of spice preferred)20%onion powder10%garlic powder (or just chop some cloves and shove them into the meat)10%chili powder10% commercial rub (i like the weber kicken chicken or weber lemon pepper)injectable:30% worcestershire20% red wine or red wine vinegar10% lemon juice50% apple juice/white grape juice mixi only use about 6-8 ounces of this for an 8-10lb shoulder, and put it in the fridge after injecting for at least a couple hoursI take whatever's left of the liquid and use it to mop about three times after about 3, 4 and 5 hours of cooking. Once it's cooked, adding some brown sugar to the mix without the redwine/redwine vinegar then cooking to boiling for a few minutes to thicken it makes a fairly good sauce.Times and temps are pretty standard. cook at the 225 til internal temp get's where you want it. I've done this in a smoker, but it's a propane smoker from walmart, so easier to regulate temp than when i used to use a larger pit. May be sacrilege to some, but the people eating won't complain :)Alternate sauces: ketchup, italian dressing, worcestershire (30-50-20%)Adding mcormick montreal spicy steak seasoning to your favorite honey bbq sauce goes well too with above. For a different spin, take the pork and put over some salty corn chips, add some nacho cheese and jalapenos, and some grilled onions. Just some thoughtsRuss Quote Link to comment Share on other sites More sharing options...
shepp Posted August 19, 2012 Report Share Posted August 19, 2012 thank you russ. my mom makes a really good creamy slaw so im going to have her make a batch of that to go with it. ive got an electric smoker (i know im a cheater, but it makes making jerky alot easier). Quote Link to comment Share on other sites More sharing options...
unforgiven Posted August 19, 2012 Report Share Posted August 19, 2012 Happy brithday brother Neal <thumbsup>,you guys have some great ideas :drool: I'm old school and use lump coal and wood alot more work but WTF. :) Quote Link to comment Share on other sites More sharing options...
washguy Posted August 19, 2012 Report Share Posted August 19, 2012 Russ ... Most Excellent rub and injection recipe! :) Wash Quote Link to comment Share on other sites More sharing options...
tolbndfishin Posted August 20, 2012 Report Share Posted August 20, 2012 I just noticed my % for the injection doesnt add up right lol. But yall get the idea. Anyway, the red wine is something i learned from brisket cooking, and isnt necessary for pork, but i like it. What i do ask, is if you do something different with it, lemme know how it turns out ao i can try it (always looking for an excuse to cook more, even though i dont actually need one :D)Russ Quote Link to comment Share on other sites More sharing options...
Team Helotes Posted August 20, 2012 Report Share Posted August 20, 2012 Here is some brisket I just pulled off the smoker. Quote Link to comment Share on other sites More sharing options...
washguy Posted August 20, 2012 Report Share Posted August 20, 2012 Hi Team that's some good Lookin brisket How many hours of smoke time? :) Wash Quote Link to comment Share on other sites More sharing options...
Team Helotes Posted August 20, 2012 Report Share Posted August 20, 2012 Hi Team that's some good Lookin brisket How many hours of smoke time? :) Wash4 hours open then 2 hours wrapped in foil. Quote Link to comment Share on other sites More sharing options...
washguy Posted August 20, 2012 Report Share Posted August 20, 2012 Forgot to ask.......tempature? :) wash Quote Link to comment Share on other sites More sharing options...
Team Helotes Posted August 21, 2012 Report Share Posted August 21, 2012 250-325 Quote Link to comment Share on other sites More sharing options...
shepp Posted August 22, 2012 Report Share Posted August 22, 2012 russ,some used brown mustard to make their rub stick better, other use veg oil. any input??PS i pulled some smoked trout outta the freezer a few weeks back that i vac sealed, man i think it was better after being frozen and thawed then it was the first time around. thats one thing i love about vac sealing things, sometimes it makes things better trapping in all that goodness Quote Link to comment Share on other sites More sharing options...
washguy Posted August 22, 2012 Report Share Posted August 22, 2012 some used brown mustard to make their rub stick better, other use veg oil.any input??I use plain ol yellow mustard on all things pork to make rub stick on better...never used it on fish or chicken or steak..funny thing is...you never taste the mustard...its just acting as a glue :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted August 23, 2012 Report Share Posted August 23, 2012 some used brown mustard to make their rub stick better, other use veg oil.any input??I use plain ol yellow mustard on all things pork to make rub stick on better...never used it on fish or chicken or steak..funny thing is...you never taste the mustard...its just acting as a glue :) Washthank you sir:Dwho woulda ever thunk we'd be sharing grilling secrets on a gun forum ;) Quote Link to comment Share on other sites More sharing options...
washguy Posted August 23, 2012 Report Share Posted August 23, 2012 Shepp Grilling on a gun forum? Nah ! ya didnt hear nuthin bout that from me <laughs> Wash Quote Link to comment Share on other sites More sharing options...
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