The Grill and BBQ thread

Who is jealous? ME!!!!!!!!!!!!!!!!!!!!

Un-box that thing and fire it up!

Thanks, guys. Arrived about 75% assembled. Took the stainless lids for the cook chamber and hopper to be powder coated in PMS 151. Alas, I found out that powder coating cannot withstand temps >400F. They could use ceramic coating, which can be used up to 1600F. Unfortunately, the color selection is severely limited, and the "orange" wasn't even close. :(

So it was back home to reinstall the parts and finish assembly. Tomorrow morning, I'll fire it up, season it, and possibly do the inaugural cook. If I cook anything, I'll post pics.
 
Thanks, guys. Arrived about 75% assembled. Took the stainless lids for the cook chamber and hopper to be powder coated in PMS 151. Alas, I found out that powder coating cannot withstand temps >400F. They could use ceramic coating, which can be used up to 1600F. Unfortunately, the color selection is severely limited, and the "orange" wasn't even close. :(

So it was back home to reinstall the parts and finish assembly. Tomorrow morning, I'll fire it up, season it, and possibly do the inaugural cook. If I cook anything, I'll post pics.

If????????

I don't know how you slept last night. :p
 
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Thanks, guys. Arrived about 75% assembled. Took the stainless lids for the cook chamber and hopper to be powder coated in PMS 151. Alas, I found out that powder coating cannot withstand temps >400F. They could use ceramic coating, which can be used up to 1600F. Unfortunately, the color selection is severely limited, and the "orange" wasn't even close. :(

So it was back home to reinstall the parts and finish assembly. Tomorrow morning, I'll fire it up, season it, and possibly do the inaugural cook. If I cook anything, I'll post pics.

I would suggest just doing an 8 to 10 hour season burn without cooking anything.
 
Got 2 ea 5-lb pork shoulders on the smoker... been on 3 hrs at 225, long way to go. Will make pulled pork for sammiches with baked beans and cold slaw. Photos when done.
 
Thanks, guys. Arrived about 75% assembled. Took the stainless lids for the cook chamber and hopper to be powder coated in PMS 151. Alas, I found out that powder coating cannot withstand temps >400F. They could use ceramic coating, which can be used up to 1600F. Unfortunately, the color selection is severely limited, and the "orange" wasn't even close. :(

So it was back home to reinstall the parts and finish assembly. Tomorrow morning, I'll fire it up, season it, and possibly do the inaugural cook. If I cook anything, I'll post pics.

It's been all weekend...you officially get a WTF?:thud:

Surely you cooked something on it. Let's have it.
 
It's been all weekend...you officially get a WTF?:thud:

Surely you cooked something on it. Let's have it.

Finally seasoned it today loaded up with a pan of beef fat. After a 3 hour burn, I only had time to cook this chicken. Rubbed with a spice blend and finished with an herbed apple cider glaze. I'll be gone all week. Hope to do some ribs next weekend.
 

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Alright grillers! Enlighten me on this spectacular cut of meat I've recently learned about. It's supposed to have all the flavor of a ribeye with the tenderness of a filet, essentially being a combination of the best of both worlds. It's the Ribeye Cap.
 
Alright grillers! Enlighten me on this spectacular cut of meat I've recently learned about. It's supposed to have all the flavor of a ribeye with the tenderness of a filet, essentially being a combination of the best of both worlds. It's the Ribeye Cap.

ribeye.jpg

See the area to the left of the fat ribbon? That's the cap. Butchers and restaurants are now selling only that piece...for a premium.
 
Finally seasoned it today loaded up with a pan of beef fat. After a 3 hour burn, I only had time to cook this chicken. Rubbed with a spice blend and finished with an herbed apple cider glaze. I'll be gone all week. Hope to do some ribs next weekend.

Nice. How was the Silverback? Was it easy to use?:good!:
 
Finally seasoned it today loaded up with a pan of beef fat. After a 3 hour burn, I only had time to cook this chicken. Rubbed with a spice blend and finished with an herbed apple cider glaze. I'll be gone all week. Hope to do some ribs next weekend.

Color's on point - looks good. :eek:k:
 
Alright grillers! Enlighten me on this spectacular cut of meat I've recently learned about. It's supposed to have all the flavor of a ribeye with the tenderness of a filet, essentially being a combination of the best of both worlds. It's the Ribeye Cap.

I plan to get some this coming weekend. The butcher that is cutting them for me told me if a ribeye was my favorite cut, that the Ribeye Cap will be a game changer. Can't wait to try them.
 
Nice. How was the Silverback? Was it easy to use?:good!:

Very easy. Still needs some seasoning, but that will come with time. True "set it and forget it" smoking--not good for all pitmasters, but good enough for me. I also have a Pitts and Spitts and a WSM. Love them all. Just looking at all options.
 
Alright grillers! Enlighten me on this spectacular cut of meat I've recently learned about. It's supposed to have all the flavor of a ribeye with the tenderness of a filet, essentially being a combination of the best of both worlds. It's the Ribeye Cap.

I'm 90% sure that we have gotten prime ribeye caps at Costco. I skewer them in a "C" shape before grilling. Excellent, and they are inexpensive there.
 
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Baconfest update - So here's some basic things I'm going to try to have on hand as a go-to for whatever I get. Measurements aren't as important as remembering what ingredients are in what for most of these. I should be able to pull that together on the fly based on taste.

Cajun

2 1/2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper

Indian

2 tablespoons curry
2 tablespoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon

Bbq
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt

Mexican

1 1/2 teaspoons crushed oregano
1 teaspoon onion powder
3/4 teaspoon seasoned salt
3/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/3 teaspoon ground cumin

Thai

1/2 tablespoon cumin
1 tablespoon course sea salt
1 teaspoon whole black peppercorns
2 teaspoons crushed red pepper flakes more if you like it hot!
1 tablespoon fresh lemongrass grated
2 tablespoons ground ginger



Caramel bacon sauce

3 slices bacon
10 tablespoons salted butter
1 1/2 cups light brown sugar, firmly packed
2 tablespoons water
1/4 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla extract

Jalapeño Sauce

6 ounces jalapeño chiles
4 cilantro sprigs
Chopped onion
2 Garlic cloves
1/2 cup vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 teaspoon kosher salt

Basic BBQ Sauce

1 and 1/2 cup ketchup
1/4 cup prepared yellow mustard
1/4 brown sugar
salt to taste

Chili Garlic Sauce

Garlic (medium size) : 2 heads
Red Chilli pepper (dried or fresh) : 20-25
Onion: 2
White Vinegar : 2-3 tbsp
Sugar : 1 tbsp
Peanut or sesame oil : 2-3 tbsp
Salt to taste
Fish sauce : 1 tsp

Bacon Pairings
cinnamon, pepper, apples, fennel, Rosemary, beer, bourbon, beans, brussel sprouts, shrimp, scallops, chicken, burgers, spinach, corn, tomato, eggs, pastry (canned biscuits, puff pastry or pre-made)

Thoughts?
 
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