The Grill and BBQ thread

[UT_Dutchman]

I overcooked it...I'll need to pull it off sooner next time...

I've done that before, it's easy to do.

 

[cali_vol]

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.

Love me some loin chops. Brining puts them over the top IMO!

 

[cali_vol]

The proper aspect ratio for a burger.

Proper indeed

 

[theutvolunteers]

From Friday.

 

[bignewt]

Beef short ribs smoked for 4 hours turned out pretty nice!

 

[SaluteToTheHill]

Grilled fish tacos, grilled corn, spicy cabbage slaw, and jalapeno poppers.

 

[Boca Vol]

Grilled fish tacos, grilled corn, spicy cabbage slaw, and jalapeno poppers.

Oh heeelllllllllllllllll yes! :rock:

 

[kiddiedoc]

Chicken bombs three ways (jap+cheese, mushroom+Swiss, pineapple) nearing completion. They were awesome. Thighs are so friendly with the grill.

 

[kiddiedoc]

Forgot the pic!

 

[Big Orange Jeff]

Filet au Poivre. They were eaten too fast to get a photo of the plated finished product.

 

[cali_vol]

Grilled fish tacos, grilled corn, spicy cabbage slaw, and jalapeno poppers.

That's on point right there

 

[cali_vol]

Chicken bombs three ways (jap+cheese, mushroom+Swiss, pineapple) nearing completion. They were awesome. Thighs are so friendly with the grill.

No doubt. I'm definitely a thigh guy. And leg man. But I also like breast. Wait, what were we talking about again???

 

[cali_vol]

Filet au Poivre. They were eaten too fast to get a photo of the plated finished product.

That's still a great pic

 

[cali_vol]

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.

Sounds awesome. Would you that a close replication of hoisen sauce?

 

[Boca Vol]

Forgot the pic!

Nice!

 

[kiddiedoc]

Sounds awesome. Would you that a close replication of hoisen sauce?

Maybe better

 

[cali_vol]

You know why? Chicken Thigh

These are smoked and then grilled with homemade smoked cherry habanero hot sauce.

 

[kiddiedoc]

You know why? Chicken Thigh

These are smoked and then grilled with homemade smoked cherry habanero hot sauce.

Now, I'm really hungry.

 

[bignewt]

can't do sweet meat.

 

[cali_vol]

can't do sweet meat.

I hear ya, dry rub is just fine for me as well. But sometimes a little sauce hits the spot. Read that how you will

 

[bignewt]

I hear ya, dry rub is just fine for me as well. But sometimes a little sauce hits the spot. Read that how you will

Lil dabll do ya.

 

[Big Orange Jeff]

4 plates of USDA prime beef ribs prepped and ready to rub. Forgot to get a photo of them rubbed before they hit the smoke...

 

[Boca Vol]

4 plates of USDA prime beef ribs prepped and ready to rub. Forgot to get a photo of them rubbed before they hit the smoke...

Oh, son! Did you have a butcher cut these for you? If so, what did you ask for? Whole short rib plate?

 

[InVOLuntary]

Oh, son! Did you have a butcher cut these for you? If so, what did you ask for? Whole short rib plate?

Quit drooling over his meat.

 

[Big Orange Jeff]

Oh, son! Did you have a butcher cut these for you? If so, what did you ask for? Whole short rib plate?

Costco in Texas carries USDA prime beef short ribs. They cut them into individual bored display them in the fresh steak case on Fridays. The big secret - for now - is that they have them all the time in big packs of two four-bone plates.

If you have a butcher or can order from a wholesaler, you can ask for an "NAMP 123 cut." Ordering by number is how food service professionals do it. If your meat purveyor uses terminology, you want plate ribs... not chuck ribs.