Grilling

[shepp]

18 minutes ago, mrmackc said:

Looks like you have plenty of room. Do you use timed cooking or meat temp cooking? 

All off temp for smoking unless doing ribs

[washguy]

I use timed for ribs....I use the bend test and look to see how the meat shrinks on the bone...and the final test a toothpick inserted between bones will tell ya pretty much...then again its done when its done always works    Wash

[sketch]

i cook ribs by beer. oil and seasond to your liking. make a tinfoil boat and fill with beer to the bottom of the ribs. 225-300 for 2 hours or untill the meat pulls back from the end of the bones. most of the beer is evaporated. then open the tinfoil and slather in bbq sause. let it ride for another 20 min. and fake some smokers bark.. been working on lpgas grill for a few years. no complaints. but cant compair to my bros^^^ smokers... 

[Sisco]

Sketch, I am going to try that next time I don’t have a lot of time. To be honest, I am using my tower smoker less and less. For the smaller amounts I smoke and cook now, my Akorn with the ceramic diffuser does a very nice job. Wood up here is so cheap and easy to get, I can’t justify a pellet grill. If I was in a metro area, I would have one tomorrow, though. Heck, I just cut up some maple tops that came down this winter, and I will be using them to smoke all summer! 

[Boot_Scraper]

If you haven't tried a reverse seared ribeye, stop what you are doing and look it up. Tried my hand at one this afternoon....?. Used some hickory smoke for phase one. Best damn steak I've had. Life is good. 

[washguy]

BOOT. you are right on track... When ya get a really good bone in rib eye or a baseball cut... Reverse sear is awesome on a smoker.... Me and Char found a fish joint right by our casa.. Called the Fish Shack.... Daaaamn.        Wash

 

[shepp]

50 minutes ago, washguy said:

BOOT. you are right on track... When ya get a really good bone in rib eye or a baseball cut... Reverse sear is awesome on a smoker.... Me and Char found a fish joint right by our casa.. Called the Fish Shack.... Daaaamn.        Wash

 

Yum!!

[mrmackc]

12 hours ago, shepp said:

Yum!!

Sometime try the fish filigrees at Chicken Express

[Armed Eye Doc]

[shepp]

Anyone done or had pork belly “burnt ends”? My buddies doing them tomorrow, they sound awesome

[washguy]

14 hours ago, shepp said:

Anyone done or had pork belly “burnt ends”? My buddies doing them tomorrow, they sound awesome

Ive wanted to try them.but never got around to it ......geeez we got 6 inches today

 

[Sisco]

Snow in Dallas in May!!!! Wait a minute, just checked weather.com, it’s 89F in Dallas.

Doing rack of lamb on the grill tonight.

Edited May 19, 2018 by Sisco

[washguy]

35 minutes ago, Sisco said:

Snow in Dallas in May!!!! Wait a minute, just checked weather.com, it’s 89F in Dallas.

Doing rack of lamb on the grill tonight.

LOL        Wash         ummmmm rack of lamb.......play by play  pretty please

Edited May 19, 2018 by washguy

[shepp]

47 minutes ago, washguy said:

Ive wanted to try them.but never got around to it ......geeez we got 6 inches today

 

Hail? My buddy in co springs got caught in a hail storm like that yesterday

[washguy]

  

Hail? My buddy in co springs got caught in a hail storm like that yesterday....

Shepp nope its snow....lol   from last winter...its in the 90's now....

this is some Texas size hail here vvvvvv

[Sisco]

4 hours ago, washguy said:

LOL        Wash         ummmmm rack of lamb.......play by play  pretty please

Just minced garlic olive oil and Penzeys lamb spices. Rub and refrigerate 6 hours. Heat grill to 425. Offset heat until internal 145F. Let rest 3 minutes slice and enjoy.

[washguy]

Daamn.... Thats what I call a serious rack!   Good going Sisco... Droool

[unforgiven]

Butterfly a leg of lamb and get more meat less bones.

[shepp]

Picked up a packer brisket today. Going to trim it up tomorrow pull the point off and do up some burnt ends on Monday 

 

http://jesspryles.com/recipe/best-ever-bbq-brisket-burnt-ends/

[washguy]

An Aussie Chick that now lives in Austin?    Well okay then    Wash

[Sisco]

On 5/22/2018 at 12:32 PM, unforgiven said:

Butterfly a leg of lamb and get more meat less bones.

 

Different flavor though I have a,couple of butterflied legolambs in the freezer. It is like the old line “ the closer to the bone the sweeter the meat”. Doing a small beef sirloin tri tip tomorrow.

[98Z5V]

Just a tick under 450 on the grill, 7 minutes per side.  Found these thick t-bones at the store and couldn't resist!

[Sisco]

[unforgiven]

Domestic lamb had a different flavor from NZ lamb. 

[98Z5V]

Not grilling, but getting ready to turn the Crock Pot loose again, with about 6lbs of beef roast. 

Bed of potato, then yellow onion, both diced/cubed. In will go the roast once the salt-cure is done.  Different bell peppers all around, onion soup mix on top of the roasts, pepperoncinis all over the top of that, then the mushrooms (heavily salted) on top. High for 4 hours, low for a few more... 

 

Once it cooks down for a few hours, there will be room for the mushrooms. 

Edited May 27, 2018 by 98Z5V