The Grill and BBQ thread

#2,751
#2,751
Fire therapy,how I've missed you....

Just some dogs and sausage but it's been too long
 

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#2,754
#2,754
Inspired by our recent cruise, I'm going for a first attempt at jerk chicken tomorrow. I have a whole cut chicken plus extra drumsticks in a brine/marinade concoction tonight, and I made a rub to apply before the cook tomorrow via surfing online recipes.

If it goes well, I may order pimento wood for next time, but I'm subbing apple and pecan for now. I put plenty of allspice in the marinade and rub to compensate. I think I'll do indirect with good smoke at 225 or so then finish with a hot sear.
 
#2,757
#2,757
Got my butt rubbed last night,overslept this morning so it looks like I'm doing the turbo butt method today
 

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#2,761
#2,761
cali_vol said:
It's a tremendous cut of beef. Similar to a flatiron and very tender.

https://www.google.com/amp/www.sfga...best-kept-secret-Seldom-seen-flap-3255048.php
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Funny: I always read how flat iron has become expensive and hard to find. That isn't the case at all around here. They always have it at Ingles and Kroger in shrink-packs for around $8/pound. Simple marinade and seared on a hot grill for 4-5 min/side then rested and sliced thin, I swear it's the best bang for your buck in the beef world. Much more tender than flank or skirt.
 
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#2,764
#2,764
kiddiedoc said:
Funny: I always read how flat iron has become expensive and hard to find. That isn't the case at all around here. They always have it at Ingles and Kroger in shrink-packs for around $8/pound. Simple marinade and seared on a hot grill for 4-5 min/side then rested and sliced thin, I swear it's the best bang for your buck in the beef world. Much more tender than flank or skirt.
Click to expand...

Hard to beat that! Flat irons are amazing and really take on a marinade. I got these for 5.99 lb and jumped on it. These guys stretched out like a xylophone. Lol Medium thickness and we'll marbled. It didn't get any pics but was really pleased.
 
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#2,765
#2,765
The set up and nearing completion. Once they came inside, there was no time for further pictures. I added apple and pecan wood, some soaked Bay leaves, and whole allspice to the coals for an exotic smoky flavor.
 
#2,767
#2,767
Just made the Final Four in Traeger's Meat Madness 2017! Up against a guy who submitted a recipe for a smoked pork lasagna that calls for a jar of Ragu. Really.
 
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#2,768
#2,768
Big Orange Jeff said:
Just made the Final Four in Traeger's Meat Madness 2017! Up against a guy who submitted a recipe for a smoked pork lasagna that calls for a jar of Ragu. Really.
Click to expand...

That is the guy that beat Calivol and his Asian Paella with planked Salmon. :crazy:
 
#2,772
#2,772
vols72 said:
Ready to wrap... That bark though
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Wrapping in foil is known as the "Texas crutch," most cooks wrap when the internal reaches 145-150. Adding white cane sugar to the rub and rubbing brown sugar on top of the rub will develop a rich mahogany colored bark .Same thing with ribs.
 
#2,774
#2,774
cali_vol said:
Take'm out Jeff
Click to expand...

I meant to ask you but forgot. You mentioned once in a post here I think, something about what a great hobby you've taken up. Sorry if you've already explained it, but what is the hobby? Grilling, cooking in general, photography, the blog or all of it? Just curious, you seem to be good at all of it.

I remember someone posting that your pics should be in Bon appetit. I'm a subscriber, which in no way makes me an expert lol, just that I see all the pics regularly, and in my opinion, some of yours are better. The angle and the backgrounds especially.

Again, just interested.:hi:
 
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