The Grill and BBQ thread

#3,751
#3,751
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.
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Extra Meaty indeed! :thumbsup: Looks great!
 
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#3,753
#3,753
Put a couple of picnics on the Traeger for an overnight smoke. Going to do something with a chuck roast - burnt ends, perhaps and fry some wings for tomorrow. Not feeling great about the game but at least we'll eat well.

GBO!
 
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#3,754
#3,754
VolMax said:
Put a couple of picnics on the Traeger for an overnight smoke. Going to do something with a chuck roast - burnt ends, perhaps and fry some wings for tomorrow. Not feeling great about the game but at least we'll eat well.

GBO!
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You never know. We're somehow are always up for UGA. GBO!
 
#3,755
#3,755
Went to Costco to pick up a brisket... they only had the flats available, so I went with 3 racks of St Louis ribs. I was planning on starting the brisket at midnight... so will have to do that another time. It's ribs for the game.
 
#3,756
#3,756
NEVolFan said:
Went to Costco to pick up a brisket... they only had the flats available, so I went with 3 racks of St Louis ribs. I was planning on starting the brisket at midnight... so will have to do that another time. It's ribs for the game.
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Give Walmart's brisket a chance. I've only seen selects locally but they still come out great...especially for $2 a pound.
 
#3,757
#3,757
Got the 3-2-1 ribs started looks like end of the game victory celebration as they come off at 5PM my time.

Need to check WalMart... have not thought of them.
 
#3,758
#3,758
Got the 3-2-1 ribs started looks like end of the game victory celebration as they come off at 5PM my time.

Need to check WalMart... have not thought of them.
 
#3,761
#3,761
Finally got my hands on some prime Ribeye caps! Going to salt them tonight and let them sit overnight to cook tomorrow for dinner.
 

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#3,763
#3,763
VolMax said:
Put a couple of picnics on the Traeger for an overnight smoke. Going to do something with a chuck roast - burnt ends, perhaps and fry some wings for tomorrow. Not feeling great about the game but at least we'll eat well.

GBO!
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I think you've mentioned these chuck roast burnt ends before, but can you re-cap? Thanks!
 
#3,764
#3,764
Question for you guys. I know some of you have mentioned smoking tomatoes and I wanted to give that a go. However, I was thinking I might put a cast iron skillet or dutch oven in the smoker with the tomatoes (halved or quartered?), wine, garlic and herbs with some clams or mussels. I'd then place that on top of some pasta. I'm hoping to achieve a "one pot" meal rather than smoking the seafood and tomatoes separate and then combing later. Would the cooking times vary too much? I've no idea how long it would take to open clams/mussels at such a low temp. Thoughts?
 
#3,765
#3,765
Boca Vol said:
I think you've mentioned these chuck roast burnt ends before, but can you re-cap? Thanks!
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I thought I picked it up from someone on here...may have been smoking-meat.

I just cube the roast, slather them in sauce, sprinkle a little rub on them and put them on @ 225º...re-sauce after about 30 minutes. Cook 'em until they're your desired burntness. I over cooked these a bit...had to run to Ace...when I got back, they were black. They tasted burnt at first, but by the 3rd or 4th chew, they were really good.
 
#3,766
#3,766
cali_vol said:
Question for you guys. I know some of you have mentioned smoking tomatoes and I wanted to give that a go. However, I was thinking I might put a cast iron skillet or dutch oven in the smoker with the tomatoes (halved or quartered?), wine, garlic and herbs with some clams or mussels. I'd then place that on top of some pasta. I'm hoping to achieve a "one pot" meal rather than smoking the seafood and tomatoes separate and then combing later. Would the cooking times vary too much? I've no idea how long it would take to open clams/mussels at such a low temp. Thoughts?
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If you're one potting it, cooking time shouldn't be an issue. I don't know about the time. I think I'll give that a shot myself. If I do it before you, I'll let you know.

I'd really suggest that you smoke some tomatoes separately sometime so you can get a sense of them and then apply your creative genius. What you describe above sounds great but........I think you'll understand once you try them alone.

Wow, questions from Boca and Cali...my TGABT heroes.
 
#3,767
#3,767
It's been brought to my attention that I had a severe lapse in judgment in not sharing this. Lol
 

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#3,768
#3,768
VolMax said:
If you're one potting it, cooking time shouldn't be an issue. I don't know about the time. I think I'll give that a shot myself. If I do it before you, I'll let you know.

I'd really suggest that you smoke some tomatoes separately sometime so you can get a sense of them and then apply your creative genius. What you describe above sounds great but........I think you'll understand once you try them alone.

Wow, questions from Boca and Cali...my TGABT heroes.
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Thanks. Not sure when I'll do it but I've had a craving for seafood so maybe in the next few weeks. Love to hear your thoughts. I'm smoking some caveman pops tomorrow so maybe I'll throw some tomatoes on. Do you smoke them whole? Season?
 
#3,769
#3,769
cali_vol said:
Thanks. Not sure when I'll do it but I've had a craving for seafood so maybe in the next few weeks. Love to hear your thoughts. I'm smoking some caveman pops tomorrow so maybe I'll throw some tomatoes on. Do you smoke them whole? Season?
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Slice them about 3/8" or so. EVOO/S&P each slice, then maybe play around with some slices - basil or Italian seasoning, Greek seasoning, curry, cilantro/fresh jalapeño, etc (I swear you're gonna love the possibilities and I can't wait to see what you come up with in the future). As for time, you'll know when to take them off. They'll lose their structure...just don't smoke them down to nothing.

Let us know how they turn out.
 
#3,770
#3,770
cali_vol said:
Thanks. Not sure when I'll do it but I've had a craving for seafood so maybe in the next few weeks. Love to hear your thoughts. I'm smoking some caveman pops tomorrow so maybe I'll throw some tomatoes on. Do you smoke them whole? Season?
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I peel them and smoke them whole.
 
#3,774
#3,774
VolMax said:
Glad to see I'm not the only nut smoking tomatoes, Jeff. I must have missed your posts on them. What all do you do with them?
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I'll smoke them for homemade bbq sauces.

I did some for a smoked and grilled ratatouille for a vegan friend who loves the smell of the barbecue I frequently bring to gatherings.

I also do a smoked tomato soup.
 
#3,775
#3,775
Tritip on the RecTec today... nice day here in NW MT, 53, and sunny. We had tow rounds of snow already, so I expect I need to find an insulated blanket to keep the heat inside the smoker during the cold days coming.

Two vry nice tritips, 3 hrs at 275F for 2 hrs and 250 for the last hour... then took them to the gas grill and seared both sides. Carved into thin slices and laid them out on a hoagie roll with cheese, French Dip, lettuce, and a hint of horse radish. Heading back to the kitchen for one more... dey good!.

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