The Grill and BBQ thread

[UT_Dutchman]

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.

It takes longer than you think, I've smoked four and I usually leave it on up to 5. Here's one I wrapped in bacon this past summer.

 

[Boca Vol]

It takes longer than you think, I've smoked four and I usually leave it on up to 5. Here's one I wrapped in bacon this past summer.

Nice looking grub.

I was thinking if he's starting at 60-70 degrees (roomish temp) and he's only looking to go to 110 it shouldn't take that long at 250.

 

[kiddiedoc]

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

Spice-Rubbed Pork Tenderloin & Mustard Barbecue Sauce Recipe | MyRecipes

I use this recipe for the sauce with a little tweaking.

 

[UT_Dutchman]

Nice looking grub.

I was thinking if he's starting at 60-70 degrees (roomish temp) and he's only looking to go to 110 it shouldn't take that long at 250.

Thanks Boca, you may be right he'll just have to monitor it after a few hours.

 

[Boca Vol]

Spice-Rubbed Pork Tenderloin & Mustard Barbecue Sauce Recipe | MyRecipes

I use this recipe for the sauce with a little tweaking.

Thanks...did you use a strong bacon like Benton's or a Smithfield type?

 

[kiddiedoc]

Before and after.

 

[volmanbill]

That looks amazing.

 

[Boca Vol]

KD...That looks perfect!

 

[UT_Dutchman]

That is a great looking tenderloin.

 

[kiddiedoc]

Made the annual holiday meat-run to Costco: 10# rib roast and 10# box of huge King crab legs.

They also had chanterelle mushrooms, so I picked some up to try. Cali or anyone else have suggestions on how to best use them?

 

[vol_in_ar]

This sounds good
Thinly slice Mushrooms

3 tablespoons of olive oil

1 small shallot, thinly sliced

1 small garlic clove, minced

1 tablespoon fresh thyme leaves

1 tablespoon butter

salt, to taste

pepper, to taste

Heat olive oil in a medium frying pan. Add the shallot and garlic, give a stir and cook for about 3minutes, to soften. Add chanterelles. Stir. Lower heat and cook until soft and golden, about 15 minutes. Stir on and off during this process. Add thyme and butter, stir. Season with salt and pepper. Serve. Eat.

 

[Behr]

Made the annual holiday meat-run to Costco: 10# rib roast and 10# box of huge King crab legs.

They also had chanterelle mushrooms, so I picked some up to try. Cali or anyone else have suggestions on how to best use them?

They are excellent dried and work best in sauces and soups, dried or fresh. Would be perfect for an espagnole for the rib roast or a nice marsala.

I like them with Gorgonzola and they make a wonderful risotto.

Ill had a great idea too. Can't go wrong the sautéed.

Jmo.

 

[kiddiedoc]

Reverse sear rib roast after removing the bone. Was dang good! Served with bacon-jalapeno scalloped potatoes, mushrooms, and grilled asparagus.

 

[Boca Vol]

Reverse sear rib roast after removing the bone. Was dang good! Served with bacon-jalapeno scalloped potatoes, mushrooms, and grilled asparagus.

Damn!

 

[Nash_Vol97]

Cold smoking some cheese for when I do a smoked Mac and cheese this weekend. Usually cook the pasta in the smoker all together but trying it this way this time.

 

[Boca Vol]

Cold smoking some cheese for when I do a smoked Mac and cheese this weekend. Usually cook the pasta in the smoker all together but trying it this way this time.

Oh man! Give us the lineup left to right...and the wood of choice.

That is going to be incredible.

 

[Nash_Vol97]

Oh man! Give us the lineup left to right...and the wood of choice.

That is going to be incredible.

Left piece is Gouda and the rest is 3 year aged Vermont cheddar, using Traeger hickory pellets. I’ll only need a block or two of the cheddar but I smoked it all so I can slice it up for appetizers.

First time using the A-Maze-In pellet smoking tray. Some reviews have said its hard to keep the smoking going but it’s been 3 hours steady with good smoke. No problems.

 

[Behr]

Nice Nash.

I've had excellent results with smoking Sharp Provolone.

 

[Nash_Vol97]

Nice Nash.

I've had excellent results with smoking Sharp Provolone.

I’ll have to remember to try that. I’ll definitely be trying out lots of different types now that I can.

 

[kiddiedoc]

Anyone have experience ordering from Butchery Fresh?

Also, I just ordered an AmazeN pellet tray after seeing the above.

 

[Big Orange Jeff]

Practice for an upcoming KCBS cookoff.

 

[Biopsyman]

Practice for any upcoming KCBS cookoff.

Makes me hungtey

 

[Boca Vol]

Practice for any upcoming KCBS cookoff.

:dance2::dance2::dance2::dance2:

 

[Boca Vol]

OK fellow smokers and grillers I need some help.

I'm going to a SB party next Sunday and I'm in charge of cooking the babyback ribs. I won't have access to my Egg or smoker...only an oven and a 3 burner Weber gas grill. It's been a long time since I've cooked ribs on anything but a smoker.

My thought was to put the rub on, double wrap in foil, and bake them on low for a few hours. After that, I'm stumped. I was thinking of setting up the grill with a smoke pack and finishing them on the Weber (unwrapped) until they pull away from the edge. Finish with a thin glaze and let it set up.

Any ideas are appreciated. Thanks!

 

[UT_Dutchman]

OK fellow smokers and grillers I need some help.

I'm going to a SB party next Sunday and I'm in charge of cooking the babyback ribs. I won't have access to my Egg or smoker...only an oven and a 3 burner Weber gas grill. It's been a long time since I've cooked ribs on anything but a smoker.

My thought was to put the rub on, double wrap in foil, and bake them on low for a few hours. After that, I'm stumped. I was thinking of setting up the grill with a smoke pack and finishing them on the Weber (uncovered) until they pull away from the edge. Finish with a thin glaze and let it set up.

Any ideas are appreciated. Thanks!

I used the oven bqck during football season for a few racks. Kept it at 220 for about 4.5 hours. Wrapped for their time in the oven. Reheated on the grill. Very tender.