The Grill and BBQ thread

[cali_vol]

Smoked some pork spare ribs and a small rack of beef short ribs. Mixed up a homemade sweet island BBQ sauce and glazed that on top of both.

Nice smoke ring Nash_Vol! :rock:

 

[Nash_Vol97]

Was the top plate yours and the bottom plate your wife's?

Looks good.

Thanks! One of the benefits of her not eating red meat is I get to eat it all :rock:

 

[Nash_Vol97]

Nice smoke ring Nash_Vol! :rock:

Thanks man! My first time getting a slight smoke ring. It was a little bit more noticeable in person but still best one I've had yet.

 

[VolMax]

Need a good slaw recipe - post up!

Sorry to take so long to reply.

She cooks like I do...doesn't really use measurements...but here's her guess:

A bag of tri-color slaw
JFG Mayo (she's a little nutty about that) maybe 5 tbsp
Yellow mustard - 1 tbsp/tsp ("a few squirts" she says)
Claussen dill pickle slices juice (the real key) 5 tbsp(?)
S&P to taste.

Understand that I'm not a huge slaw fan, especially the mayo soup kind with super finely shredded cabbage. Same with potato salad...which she also makes the best I've ever had.

 

[kiddiedoc]

If it wasn't difficult, no one could be called a Grill Master.

 

[VolMax]

If it wasn't difficult, no one could be called a Grill Master.

Beautiful plate!

Internal temp on the filets when you pulled them?

 

[kiddiedoc]

Beautiful plate!

Internal temp on the filets when you pulled them?

I don't check on steaks, as it changes so much while resting. I know how long to do them with my grill/setup. My wife doesn't like beef cooked beyond medium rare, so I try to err on the less-done side. Generally, 4 minutes/side on a 600+ egg plus 5 minutes of rest has a thick filet in good shape.

 

[Boca Vol]

If it wasn't difficult, no one could be called a Grill Master.

Nice looking plate. Filet is cooked perfectly. What are the scallops sitting on?

 

[InVOLuntary]

Nice looking plate. Filet is cooked perfectly. What are the scallops sitting on?

Duh.... A plate.

 

[Boca Vol]

Duh.... A plate.

:lolabove::thud::lolabove::thud:

 

[Behr]

Israeli cous cous maybe?

 

[kiddiedoc]

Israeli cous cous maybe?

Yessir, with a little evoo, garlic, and regianno parm. The scallops are wrapped with a basil leaf and prosciutto (my favorite grill preparation for them).

 

[theutvolunteers]

NY strips. No quarter turn. From Friday.

 

[theutvolunteers]

Meat Church Holy Cow.

 

[VolMax]

I don't check on steaks, as it changes so much while resting. I know how long to do them with my grill/setup. My wife doesn't like beef cooked beyond medium rare, so I try to err on the less-done side. Generally, 4 minutes/side on a 600+ egg plus 5 minutes of rest has a thick filet in good shape.

You got a good woman at home...

Mine's the same way - even prefers it a bit short of medium rare.

 

[Boca Vol]

Yessir, with a little evoo, garlic, and regianno parm. The scallops are wrapped with a basil leaf and prosciutto (my favorite grill preparation for them).

Agree. Much better than bacon wrapped.

 

[cali_vol]

If it wasn't difficult, no one could be called a Grill Master.

Really nice. Now I got a craving for steak and eggs for breakfast!

 

[cali_vol]

NY strips. No quarter turn. From Friday.

Damn, you too! I really need to eat...

 

[TN404]

Ok all, I just put on my first ribs - 3 racks @ 10 lbs total. I am running 220 indirect on the Egg. My problem is that I am heading to the lake until about 6 (first world problems) and want to eat around 7:30. I have read about the 3-2-1 method with wrapping which is out of the question timing wise. I am thinking I will low and slow for 4-5 hours then baste for 30-60 minutes. Thoughts?

 

[kiddiedoc]

Ok all, I just put on my first ribs - 3 racks @ 10 lbs total. I am running 220 indirect on the Egg. My problem is that I am heading to the lake until about 6 (first world problems) and want to eat around 7:30. I have read about the 3-2-1 method with wrapping which is out of the question timing wise. I am thinking I will low and slow for 4-5 hours then baste for 30-60 minutes. Thoughts?

Plenty of people refrain from wrapping them. They won't be quite as juicy/tender, but I don't mind that at all. Go have fun.

 

[Boca Vol]

Ok all, I just put on my first ribs - 3 racks @ 10 lbs total. I am running 220 indirect on the Egg. My problem is that I am heading to the lake until about 6 (first world problems) and want to eat around 7:30. I have read about the 3-2-1 method with wrapping which is out of the question timing wise. I am thinking I will low and slow for 4-5 hours then baste for 30-60 minutes. Thoughts?

You can always sauce & wrap them at the end. It will steam them and make them tender & moist. With the low temp you cooked them at they're pretty versatile.

 

[UT_Dutchman]

If any of you guys are in Kingsport tomorrow we are cooking in the BBQ competition, Racks by the Tracks.

 

[Boca Vol]

If any of you guys are in Kingsport tomorrow we are cooking in the BBQ competition, Racks by the Tracks.

:boobies:

 

[UT_Dutchman]

:boobies:

C'mon up Boca, we will take care of you. Look for Buck's BBQ, we're underneath the UT canopies.

 

[TN404]

Ribs turned out great - wife even ate them. Wrapped for about 45 minutes with the last of an Angel's Envy bourbon bottle and then took plate setter off and brought it up to 300 for sauce basting. Yum!