The Grill and BBQ thread

#3,251
#3,251
kiddiedoc said:
Fellow hotheads: if you take the seeds and veins out of the habbies, it reduces the heat significantly. I've made a BBQ glaze that my family can actually eat that way. You still get the unique flavor of the pepper.

Smoking those cherries and peppers looks delicious... Can't wait to try.
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Yeah, my family is pretty light weight when it comes to heat. I'll keep some of this made up to throw on mine. Cherries are on sale here right now so I'll probably grab some more and make a bigger batch this weekend to put some up. Smoking the cherries really brought out their sweetness. The raw cherries were kind of tart but after smoking they were sticky and sweet.
 
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#3,252
#3,252
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#3,255
#3,255
Smoked some chicken drumsticks halfway and fried them to finish them. The chicken was very good, not a ton of smoke flavor but still really delicious.
 

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#3,259
#3,259
Ok guys, as many of you know, I built the outdoor kitchen that includes the charcoal grill. I was hoping maybe to get your opinions into the best charcoal. I've tried your standard Kingsford and royal oak. Sometimes the royal oak works good and sometimes it doesn't. The Kingsford is pretty consistent but the flavor has always been a little chemical to me.
 
#3,260
#3,260
Green Egg brand charcoal is great. I like Royal Oak OK, and I think they may actually make the BGE stuff, but there are apparently different types of Royal Oak. I do not like Cowboy.
 
#3,261
#3,261
kiddiedoc said:
Green Egg brand charcoal is great. I like Royal Oak OK, and I think they may actually make the BGE stuff, but there are apparently different types of Royal Oak. I do not like Cowboy.
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I like the smell of Cowboy but it produces a lot of ash. RO does make BGE charcoal.

Parkers is very good and it's from TN. You can get it at Butler & Bailey.
 
#3,262
#3,262
Thanks for the replies guys. I think the Royal Oak I picked up was from Home Depot. It was in a red bag.

Do you guys get what I'm saying about Kingsford and the chemical smell taste?
 
#3,263
#3,263
Done a smoked meatloaf today, also a spatchcocked chicken and some country style ribs rubbed and sprayed with Cherry Dr Pepper and finished with Cali's cherry habanero BBQ sauce.
 

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#3,264
#3,264
Picked up some monster boneless chicken breasts at Fresh Market today. Brined, jerk rub, and about 14 minutes raised direct. Served with mango salsa, cilantro-coconut rice, and mixed veggie succotash.
 

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#3,267
#3,267
kiddiedoc said:
Picked up some monster boneless chicken breasts at Fresh Market today. Brined, jerk rub, and about 14 minutes raised direct. Served with mango salsa, cilantro-coconut rice, and mixed veggie succotash.
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Love me some Mango salsa! Looks good doc!
 
#3,268
#3,268
#3,269
#3,269
#3,271
#3,271
Nash_Vol97 said:
Nice. Recipe sounds really good. I wish I had an idea on why it wouldn't be firm. When I try it I'll let you know if mine turns out that way as well.
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Yeah, I'd like to hear your results. I think it's probably the buttermilk and cheese. It was really good though, just not the consistency I'm used to. You'll definitely want to cook it on something where you can just lift it off the grill. I have a grill pan with holes that I used. It did firm up some after sitting so I'd recommend letting it rest a little bit before serving.
 
#3,272
#3,272
Doing a smoke pork loin roast today. Did a trial run yesterday (cut off a hunk) and it came out good. No brine, no injection.
 
#3,273
#3,273
SaluteToTheHill said:
Yeah, I'd like to hear your results. I think it's probably the buttermilk and cheese. It was really good though, just not the consistency I'm used to. You'll definitely want to cook it on something where you can just lift it off the grill. I have a grill pan with holes that I used. It did firm up some after sitting so I'd recommend letting it rest a little bit before serving.
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Hard to say, but the only thing that stuck out to me was the lack of mixing to better incorporate the ingredients. Not sure why his would turn out and yours didn't tho.
 
#3,274
#3,274
Behr said:
Hard to say, but the only thing that stuck out to me was the lack of mixing to better incorporate the ingredients. Not sure why his would turn out and yours didn't tho.
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That is one thing we did different from the instructions. My wife mixed it, she did it like she normally does. We didn't lay it out flat and roll it up like their directions. The consistency may be normal to some people as meatloaf is one of those things everyone makes different.
 
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#3,275
#3,275
SaluteToTheHill said:
That is one thing we did different from the instructions. My wife mixed it, she did it like she normally does. We didn't lay it out flat and roll it up like their directions. The consistency may be normal to some people as meatloaf is one of those things everyone makes different.
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Well good luck with your next one, I'll be interested in hearing if it turned out different and if so, what you think it was.
 
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