The Grill and BBQ thread

[the.one.the.only]

It's pretty hard to mess up. Really I just took my wife's standard chili recipe and only changed how I prepared the meat. Was very very easy. I also doubled her standard recipe and it didn't change much.

Turned out INCREDIBLE. Got quite a few ‘this is the best chili I’ve ever had’ along with the entire pot being cleaned out. You were right. Idk if we can ever go back to cooking chili on the stovetop again

 

[CanadianVol]

Turned out INCREDIBLE. Got quite a few ‘this is the best chili I’ve ever had’ along with the entire pot being cleaned out. You were right. Idk if we can ever go back to cooking chili on the stovetop again

Awesome to hear. The smokey flavor with the acidity of the tomatoes and the chili spices...it's just awesome

 

[cali_vol]

Awesome to hear. The smokey flavor with the acidity of the tomatoes and the chili spices...it's just awesome

I'm gonna have to try this!

 

[VolMax]

Getting ready to brine the bird. If you've never brined one, I would encourage you to do so. It makes for an incredibly moist bird. I have a square cooler as my dedicated brine vessel.

I use a cup of salt per gallon of water, 1/2 cup brown sugar, handful of peppercorns, 1/3 cup (or so) of Italian seasoning, and boil it all to infuse the herbs. Before putting it on the smoker, I rub butter under the skin and put onion, celery, and carrots in the cavity. No injection. Mop occasionally with apple juice (or spritz).

Last year, I tried the Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles from Smokingmeatforums.com. It wasn't as good, but the spritz recipe did make for a beautiful color (8 oz Apple Cider, 6 oz Water, 4 oz Whiskey, 2 oz Cider Vinegar). I may use it again tomorrow.

Looking forward to seeing y'all's pics on here tomorrow.

Happy Thanksgiving Eve!

 

[chatsworth_vol]

Sounds like a good recipe for the Turkey. Gonna try that spritz idea

 

[bignewt]

Getting ready to brine the bird. If you've never brined one, I would encourage you to do so. It makes for an incredibly moist bird. I have a square cooler as my dedicated brine vessel.

I use a cup of salt per gallon of water, 1/2 cup brown sugar, handful of peppercorns, 1/3 cup (or so) of Italian seasoning, and boil it all to infuse the herbs. Before putting it on the smoker, I rub butter under the skin and put onion, celery, and carrots in the cavity. No injection. Mop occasionally with apple juice (or spritz).

Last year, I tried the Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles from Smokingmeatforums.com. It wasn't as good, but the spritz recipe did make for a beautiful color (8 oz Apple Cider, 6 oz Water, 4 oz Whiskey, 2 oz Cider Vinegar). I may use it again tomorrow.

Looking forward to seeing y'all's pics on here tomorrow.

Happy Thanksgiving Eve!

Im going to try this for my green egg tomorrow. What temp are you cooking? Ive been seeing 325 degrees for 12 minutes a pound.

 

[cali_vol]

Getting ready to brine the bird. If you've never brined one, I would encourage you to do so. It makes for an incredibly moist bird. I have a square cooler as my dedicated brine vessel.

I use a cup of salt per gallon of water, 1/2 cup brown sugar, handful of peppercorns, 1/3 cup (or so) of Italian seasoning, and boil it all to infuse the herbs. Before putting it on the smoker, I rub butter under the skin and put onion, celery, and carrots in the cavity. No injection. Mop occasionally with apple juice (or spritz).

Last year, I tried the Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles from Smokingmeatforums.com. It wasn't as good, but the spritz recipe did make for a beautiful color (8 oz Apple Cider, 6 oz Water, 4 oz Whiskey, 2 oz Cider Vinegar). I may use it again tomorrow.

Looking forward to seeing y'all's pics on here tomorrow.

Happy Thanksgiving Eve!

Just put mine in as well. I usually make my own brine but my wife picked one up at Costco that looks really good. Salt, sugar, cranberries, vanilla beans, allspice, peppercorns, garlic, orange peel, rosemary, thyme, bay leaves, and sage.

Happy Thanksgiving all - looking forward to all those beautiful turkey pics. :thumbsup:

 

[vols72]

Turkey is injected and rubbed ready for the smoker in morning

 

[VolMax]

Im going to try this for my green egg tomorrow. What temp are you cooking? Ive been seeing 325 degrees for 12 minutes a pound.

May take as long as 15-20 minutes per pound...err on the early side so your wife won’t gripe at you if it takes longer than 12 mins per pound.

 

[cali_vol]

So how did everything go yesterday everyone?
The brine I bought from Costco was excellent and would use it again for sure. Good thing I used it as too I overshot the temp a bit and I still turned out perfectly.

I used a Creole rub that I got in San Jose by OSO Pepper Company. This stuff was crazy good.

What about you guys?

 

[Nash_Vol97]

1st time smoking a turkey. Didn’t brine, and used a herb rub on the outside. I did put butter under the skin and put it in a roasting pan with a bit of apple juice in the bottom. Came out really well. Plenty juicy and great flavor.

 

[kiddiedoc]

First attempt at OTT Chili underway. Roasted 5 types of peppers, 2# beef/1# chorizo. Wish me luck!

 

[NEVolFan]

First attempt at OTT Chili underway. Roasted 5 types of peppers, 2# beef/1# chorizo. Wish me luck!

Looks great... waiting for more photos of the final product.
Getting me juiced to give this a shot.

 

[Boca Vol]

First attempt at OTT Chili underway. Roasted 5 types of peppers, 2# beef/1# chorizo. Wish me luck!

That is one big meatball! How was it?

 

[kiddiedoc]

That is one big meatball! How was it?

It was fantastic. I didn't think to get a final picture (after all, it looks like chili), but my parents and sons all said it was the best they have ever had. I did let it sit for a little while on the stove and skimmed it well before final adjustments to the seasoning. There was probably a good 6 ounces of grease.

 

[Rockvegas]

Doc, good morning sir and what peppers did you use if I can ask?

 

[kiddiedoc]

Doc, good morning sir and what peppers did you use if I can ask?

Jalapeno, serrano, poblano, banana, and bell. Had to stay away from the super hot so the rest of the family could eat

 

[kiddiedoc]

'Tis the season... Just finished trimming an 8.3 pound beef tenderloin for the Egg tomorrow. Planning to reverse sear at 250. The cleaned and tied loin is probably a little over 6#. Any guesses on time to get to 110ish before searing? Pics tomorrow.

 

[Boca Vol]

'Tis the season... Just finished trimming an 8.3 pound beef tenderloin for the Egg tomorrow. Planning to reverse sear at 250. The cleaned and tied loin is probably a little over 6#. Any guesses on time to get to 110ish before searing? Pics tomorrow.

Edit: Are you starting at room temp? If so, it may not take that long. If cool:

At 250 it will probably take 1.5 to 2 hours. Once pulled it will climb into the mid 120's. Once the temp starts to fall you're safe to sear. You will not cook the inside any more.

Send pics!!!!!!!!

What's the seasoning? Simple S&P or something else.

 

[Boca Vol]

It was fantastic. I didn't think to get a final picture (after all, it looks like chili), but my parents and sons all said it was the best they have ever had. I did let it sit for a little while on the stove and skimmed it well before final adjustments to the seasoning. There was probably a good 6 ounces of grease.

I could see that. Chili is always better the 2nd day. I'll make this a 2 day project and scrape.

Even though it's fast food I like Wendy's chili and have a pretty good copycat recipe. I will try it on the egg. Can't be bad! :good!:

 

[NEVolFan]

'Tis the season... Just finished trimming an 8.3 pound beef tenderloin for the Egg tomorrow. Planning to reverse sear at 250. The cleaned and tied loin is probably a little over 6#. Any guesses on time to get to 110ish before searing? Pics tomorrow.

3.0 hours.

 

[kiddiedoc]

Edit: Are you starting at room temp? If so, it may not take that long. If cool:

At 250 it will probably take 1.5 to 2 hours. Once pulled it will climb into the mid 120's. Once the temp starts to fall you're safe to sear. You will not cook the inside any more.

Send pics!!!!!!!!

What's the seasoning? Simple S&P or something else.

Thanks bud. I'll probably do S+P, garlic, Rosemary/herb rub. Tenderloin is bland to me, so I like to add flavor to my crust. Horseradish cream sauce + chives to serve.

Also doing some pork tenderloin sliders with bacon mustard BBQ sauce.

My guests are well fed

 

[kiddiedoc]

I could see that. Chili is always better the 2nd day. I'll make this a 2 day project and scrape.

Even though it's fast food I like Wendy's chili and have a pretty good copycat recipe. I will try it on the egg. Can't be bad! :good!:

It's just a whole different animal. Smoky, meaty heaven.

 

[Boca Vol]

Thanks bud. I'll probably do S+P, garlic, Rosemary/herb rub. Tenderloin is bland to me, so I like to add flavor to my crust. Horseradish cream sauce + chives to serve.

Also doing some pork tenderloin sliders with bacon mustard BBQ sauce.

My guests are well fed

Now we're talkin'! Bacon mustard bbq sauce...:dance2:

 

[Boca Vol]

For anyone doing a standing rib roast/prime rib, here's a good reference:

Standing Rib Roast - Montreal Steak Rub - The Virtual Weber Bullet

I like the trimming and tying tips. I prefer a reverse sear especially on a rib roast. That 1/2-1 inch of grey (especially on the rib cap) pisses me off.