The Grill and BBQ thread

#3,177
#3,177
SaluteToTheHill said:
That looks amazing! We used to steam oysters at a hunting club in GA over a fire in a 55 gallon drum on a piece of tin. We'd lay the tin over the fire, throw out the oysters and lay a wet burlap sack over them to get a good steam going.

I've never done them on my grill though. You just roll them around in that basket? Whats in the pot? Looks like hot sauce and butter.
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That sounds amazing It's I only on long enough for them to pop open. 4 minutes or so. The lemon just cooks to tender them up and make it easy to squeeze out all the juice.

Hot sauce, butter and a little garlic powder.
 
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#3,178
#3,178
cali_vol said:
Yesterday's lunch :)
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For all the amazing, gourmet, fancy ass, Bon Appetit stuff you put on here Cali, simple steamed oysters get a bunch of Tennessee good old boys (including me) ready to call Southwest and head your way. And to think only one other person in your house would even try them!
 
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#3,179
#3,179
VolMax said:
For all the amazing, gourmet, fancy ass, Bon Appetit stuff you put on here Cali, simple steamed oysters get a bunch of Tennessee good old boys (including me) ready to call Southwest and head your way. And to think only one other person in your house would even try them!
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LMAO sometimes simple is best.
 
#3,181
#3,181
Last night's grill. The thick center cut chops were the best I've fixed. They were in brine around 20 hours due to a change in plans Friday, and I was worried, but...oh...my. I pulled them at 140 and covered them to rest, perfect doneness.
 

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#3,183
#3,183
kiddiedoc said:
Last night's grill. The thick center cut chops were the best I've fixed. They were in brine around 20 hours due to a change in plans Friday, and I was worried, but...oh...my. I pulled them at 140 and covered them to rest, perfect doneness.
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Whatcha got on the chicken skewers?
 
#3,187
#3,187
ok, I'm almost finished

3.4lb brisket
Salt and pepper

30 Put on the egg at 1:12 at about 230 degrees came back about around 3:30 took the foil off until about 5, internal was about 170 degrees, just put straight on the grill and gonna take off in about 5 minutes to sit and cut

it's hard to grill and golf
 
#3,189
#3,189
VolNRaleighNC said:
What's best practice for injection in brisket? Y'all inject or not? I've seen some just rub some salt and pepper and throw it on the smoker and have seen folks inject beef of bullion, etc.
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I prefer to only inject pork and chicken. Beef tends to bleed out faster after being injected. Jmo
 
#3,191
#3,191
vol_in_ar said:
ok, I'm almost finished

3.4lb brisket
Salt and pepper

30 Put on the egg at 1:12 at about 230 degrees came back about around 3:30 took the foil off until about 5, internal was about 170 degrees, just put straight on the grill and gonna take off in about 5 minutes to sit and cut

it's hard to grill and golf
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Well what's the verdict?
 
#3,192
#3,192
VolMax said:
Just a little hoisin sauce or did you add some ginger, sesame oil, etc?
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So, that's complicated. Wife has Celiac dz; store Hoisin isn't safe. I made the marinade with Tamari, sesame oil, garlic, ginger, rice wine, a little rice vinegar, honey, pepper, chili sauce, and tahini.
 
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#3,195
#3,195
Pulled pork from last night. It was a 5 lb pork butt smoked at 250 degrees and took me about 8-9 hours to smoke. Bone slid right out and the pork was super tender.
 

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