The Grill and BBQ thread

#3,726
#3,726
Chiken update.

I did a dry brine on the chicken, and then a good combination of Greek Rub and additional garlic powder, paprika (smoked and sweet), pepper... got ready to fire off the RecTec and no go. It kept popping the GFCI. I tried different outlets, alternate extension cords... same deal. So, I moved the chicken to the Weber gas grill. It turned out awesome... not in my plan but worked out. I let it get a good crisp on the skin and moved it to an aluminum pan and smothered with sauce, butter and apple juice. Covered with foil and let it go for 45 more mins. Served up with corn on the cob.

Now then... back to the RecTec. Did a quick search for ERROR-1 code. Says my issue was either a bad GFCI or I overheated the smoker. So... I tried a different circuit from inside the house and it worked just fine. Tomorrow I will go to HD and pick up a new GFCI outlet and replace the troublemaker.

Once I got the smoker fired up I added 4 Johnsonville Brats to see how that would work out... and those as well were excellent.
 
#3,728
#3,728
I mentioned before that my stepdaughter and I had the opportunity to compete in the amateur cooking contest this weekend at BACONFEST-Dell'Osso Farm. Although we didn't win, we had a great time participating. Pictures of the event are on my face blog (but no pics of the food unfortunately)

The Contest

The contest was a a chopped style mystery basket with four teams. We had 40 minutes to prepare three plates for the judges. They gave us 20 minutes before the contest to look in the pantry and get familiar with the equipment and work space.

The Setup

The stage and kitchen was an open semi-trailer that had a large oven, two food processors, a grill top, multiple burners and flat top griddles. I was VERY surprised that we didn't have a blender as it made it difficult to make the various sauces that I had been prepared to make.

The Pantry

The pantry was reasonably stocked but I was shocked that there was no flour. That immediately made some of our go-to recipes such as crepes and cobblers out of play. There also wasn't brown sugar...which was potentially going to be used for a basic BBQ sauce and rub.

The Basket

Bacon
Figs
Spinach
Quinoa

The Cook

When we opened the basket we found Bacon (SURPRISE), figs, cooked quinoa, and fresh spinach. This was pretty much perfect for us as we'd already decided to make stuffed mushrooms since we found them in the pantry. We felt we could easily use the quinoa to stuff the mushrooms with (adding spinach, bacon, bacon grease) and serve along with a hot pepper relish made items we saw in the pantry (Fresno peppers, onions, garlic, vinegar and garlic) and the Figs we got in the basket. With that, Brenna went right to the pantry to get the items we'd be needing.

We had also decided ahead of time that we were going to bake a bacon weave and use it as a "plate" for serving the mushrooms. Once the clock started I immediately started on the weave.

When the bacon was in the oven I began putting together the pepper relish while Brenna worked on the mushrooms and started cooking bacon crumbles.

Everything was cooking (or done) with about 10 minutes to go so we decided to make blistered jalapenos and a spinach salad with bacon and figs to make sure we couldn't be accused of not using enough of the mystery ingredients. Although we'd used the spinach in the mushroom it was pretty subtle and we wanted to bring it forward on it's own.

The Judging

We had everything in with a few minutes to spare and really thought our plates looked and tasted great. The results we extremely close with every team being chosen as one of the judges favorites! We didn't move past the first round but were a point or two away from advancing. According to the judges, all four teams had plates and food that were far better than anything that was made by last years teams.
 
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#3,729
#3,729
kiddiedoc said:
Impromptu wings on the Egg... Best I've ever grilled. Cornstarch and rub, let sit for an hour, light spray of cooking oil, 45 min indirect at 400. Crisp, almost like deep fried, moist and tender inside.
Click to expand...

I made wings for the game on Mon. Used a little cornstarch in the rub, as well. Nice and crispy. Tossed them in some Alabama white sauce.
 
#3,731
#3,731
Does anyone have any go to recipes they'd like to share? I'm always looking to try new things.
All recipes are welcome and appreciated but would love to see some unique foods and recipes that you smoke. I always do ribs, chicken, butts, steaks, etc and am looking to try something new. Thanks guys!
 
#3,732
#3,732
Try Santa Maria Style Tri Tip.

http://www.seriouseats.com/recipes/2012/05/santa-maria-style-barbecue-tri-tip-recipe.htno

20120513-inexpensive-steak-for-the-grill-13-thumb-625xauto-244113.jpg
 
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#3,736
#3,736
Have to say that is one fine tasting meat... need to try one soon on the RecTec. Have a whole chicken set to be smoked Sat... did not get to use the smoker last weekend since I had to replace a bad GFCI, but now back up and will do the spatchcock style chicken. Will also hit Costco and grab something for Sunday... maybe tritip!
 
#3,737
#3,737
My latest endeavors. Grilled pork chops with Raspberry Chipotle glaze and a Tri-Tip in steakhouse style marinade and Rosemary, Thyme and Sage finishing salt (the herbs were dried in a dehydrator and combined with salt).
 

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#3,739
#3,739
cali_vol said:
My latest endeavors. Grilled pork chops with Raspberry Chipotle glaze and a Tri-Tip in steakhouse style marinade and Rosemary, Thyme and Sage finishing salt (the herbs were dried in a dehydrator and combined with salt).
Click to expand...

These look fantastic. Care to share your recipes?
 
#3,740
#3,740
ninerplaya57 said:
These look fantastic. Care to share your recipes?
Click to expand...

Sure thing. For the chops I put in my go to lemon brine overnight. I made a few modifications based on ingredients I had on hand. Simply boil and let cool before adding the pork:

8 cups water
1/4 cup sea or kosher salt
2 Tbs. granulated sugar
2 lemons, cut in half (I used 1 lemon and handful of Key Limes)
3 bay leaves
8 garlic cloves, crushed and peeled
2 Tbs. fresh thyme leaves (I used fresh Sage)
1 Tbs. black peppercorns
1 tsp. red pepper flakes (I used several whole Super Chilis)

I then used Weber's Steak and chop rub, seared for about four minutes per side and then moved indirect and applied "The Original Roasted Raspberry Chipotle Sauce" for the glaze about 5 minutes before done.

For the Tri-Tip I made a steakhouse style marinade

1/2 cup dark beer
2 Tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
1 teaspoon lemon zest
1/2 teaspoon salt

I applied a store bought steak rub (I honestly don't remember which one), seared on both sides, moved indirect until internal was 132. Then I added with a homemade Thyme, Rosemary and Sage finishing salt wile resting.

I post a lot of recipes on my bbq blog @ https://www.facebook.com/rubme2times/ if interested.
 
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#3,742
#3,742
cali_vol said:
Sure thing. For the chops I put in my go to lemon brine overnight. I made a few modifications based on ingredients I had on hand. Simply boil and let cool before adding the pork:

8 cups water
1/4 cup sea or kosher salt
2 Tbs. granulated sugar
2 lemons, cut in half (I used 1 lemon and handful of Key Limes)
3 bay leaves
8 garlic cloves, crushed and peeled
2 Tbs. fresh thyme leaves (I used fresh Sage)
1 Tbs. black peppercorns
1 tsp. red pepper flakes (I used several whole Super Chilis)

I then used Weber's Steak and chop rub, seared for about four minutes per side and then moved indirect and applied "The Original Roasted Raspberry Chipotle Sauce" for the glaze about 5 minutes before done.

For the Tri-Tip I made a steakhouse style marinade

1/2 cup dark beer
2 Tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
1 teaspoon lemon zest
1/2 teaspoon salt

I applied a store bought steak rub (I honestly don't remember which one), seared on both sides, moved indirect until internal was 132. Then I added with a homemade Thyme, Rosemary and Sage finishing salt wile resting.

I post a lot of recipes on my bbq blog @ https://www.facebook.com/rubme2times/ if interested.
Click to expand...

Thanks for sharing! :good!:
 
#3,744
#3,744
That tri-tip looks awesome and so does the chop. Will have think about chops soon. But Sat it is a tri-tip on the smoker. Last week I did this and turned that into steak sammiches topped with greatness. Time for another.
 
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#3,745
#3,745
Ribs...Smithfield Extra Meaty. A little Butt Rub and about 5 hours @ 225°. Skipped the 3-2-1 effort and really can't tell a difference.

Wife out of town so no sides...can't compete with Cali anyway, lol.
 

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#3,746
#3,746
cali_vol said:
Sure thing. For the chops I put in my go to lemon brine overnight. I made a few modifications based on ingredients I had on hand. Simply boil and let cool before adding the pork:

8 cups water
1/4 cup sea or kosher salt
2 Tbs. granulated sugar
2 lemons, cut in half (I used 1 lemon and handful of Key Limes)
3 bay leaves
8 garlic cloves, crushed and peeled
2 Tbs. fresh thyme leaves (I used fresh Sage)
1 Tbs. black peppercorns
1 tsp. red pepper flakes (I used several whole Super Chilis)

I then used Weber's Steak and chop rub, seared for about four minutes per side and then moved indirect and applied "The Original Roasted Raspberry Chipotle Sauce" for the glaze about 5 minutes before done.

For the Tri-Tip I made a steakhouse style marinade

1/2 cup dark beer
2 Tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
1 teaspoon lemon zest
1/2 teaspoon salt

I applied a store bought steak rub (I honestly don't remember which one), seared on both sides, moved indirect until internal was 132. Then I added with a homemade Thyme, Rosemary and Sage finishing salt wile resting.

I post a lot of recipes on my bbq blog @ https://www.facebook.com/rubme2times/ if interested.
Click to expand...
Thank you! I'll definitely try them!
 
#3,747
#3,747
VolMax said:
Ribs...Smithfield Extra Meaty. A little Butt Rub and about 5 hours @ 225°. Skipped the 3-2-1 effort and really can't tell a difference.

Wife out of town so no sides...can't compete with Cali anyway, lol.
Click to expand...

I used that method for many years... but results were inconsistent (offset charcoal/wood burner). Did you noticed any difference in terms of dryness? That is what got me in trouble at times.
 
#3,748
#3,748
NEVolFan said:
I used that method for many years... but results were inconsistent (offset charcoal/wood burner). Did you noticed any difference in terms of dryness? That is what got me in trouble at times.
Click to expand...

No, they were very moist. That's was/is my main concern when not "steaming' them in fruit juice. This is 3rd time I've done them with a straight 5 hour smoke and all 3 were moist. The difference may be that I use a Traeger, so my temp may stay more consistent than charcoal/wood burner.
 
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