The Grill and BBQ thread

[UT_Dutchman]

Picked up a brisket for the weekend.

Where did it come from and what does it weigh?

 

[kiddiedoc]

Picked up a brisket for the weekend.

Nice hunk of meat, and nice granite too!

 

[dan4vols]

Grilled sweet corn, husk soaked in cold water....black pepper salt n butter, yas lawd.

 

[Boca Vol]

Grilled sweet corn, husk soaked in cold water....black pepper salt n butter, yas lawd.

Love grilled corn. :rock:

 

[volmanbill]

Where did it come from and what does it weigh?

It's about 13lbs and came from a local butcher shop, John's.

This will be an interesting smoke. First brisket on the Traeger plus I've been watching way too many Aaron Franklin videos. LOL Had to get some pink butcher paper.

Nice hunk of meat, and nice granite too!

:hi:

 

[NWGVol]

50 Lbs of Boston Butt on the Cabela pellet grill.

 

[franklinpence]

Giving jerk chicken a shot tonight. Will post a picture later.

 

[Boca Vol]

50 Lbs of Boston Butt on the Cabela pellet grill.

What time is this party? Should we bring beer and sides?

 

[NWGVol]

What time is this party? Should we bring beer and sides?

5 tomorrow. Beer will already be there, although it will be cheap domestics. Lol

 

[NWGVol]

50 Lbs of Boston Butt on the Cabela pellet grill.

Almost 6 hours in.

 

[cali_vol]

Almost 6 hours in.

Coming along nicely!

 

[cali_vol]

.

 

[cali_vol]

Been slacking lately as things have been a bit crazy. I did manage to grill some wings a few days ago. The sauce was a combo of store bought and my own fermented Louisiana Hot Sauce. I used a Creole rub from Oso Pepper Company as the base.

 

[Behr]

Been slacking lately as things have been a bit crazy. I did manage to grill some wings a few days ago. The sauce was a combo of store bought and my own fermented Louisiana Hot Sauce. I used a Creole rub from Oso Pepper Company as the base.

Those look really good, I mean, the picture screams umami.

 

[cali_vol]

Those look really good, I mean, the picture screams umami.

Thanks Behr. It's funny, I've used lots of different Buffalo sauces but I always come back to my cheap grocery store brand. I really like it. I buy the mild for my kids and add some heat for me. My "Frank's" style Louisiana sauce worked perfectly.

 

[NEVolFan]

50 Lbs of Boston Butt on the Cabela pellet grill.

That is a load.... looking good. Big feast for sure.

 

[NEVolFan]

Weather is starting to be reasonable here. Windy as all get out, but rain stopped. Got 2 tri-tips on the Rectec 30 mins ago... will smoke em up and then make steak sandwiches. Good stuff.

 

[franklinpence]

First attempt with jerk chicken. Huge fan. The rolls are a roll/cornbread hybrid called festivals. You fry them. So good.

 

[YankeeVol]

Made some brats and dogs today. Turned out good

 

[InVOLuntary]

Getting ready to throw some sword fish steaks on the grill. Haven't grilled seafood in some time. Any suggestions?

 

[cali_vol]

First attempt with jerk chicken. Huge fan. The rolls are a roll/cornbread hybrid called festivals. You fry them. So good.

I love jerk chicken! That looks great!

 

[cali_vol]

Getting ready to throw some sword fish steaks on the grill. Haven't grilled seafood in some time. Any suggestions?

I like to use cedar planks for fish. It adds a nice smoked flavor and gives me something to cook on. That helps for flipping etc. If you don't have one just be sure to flip a little as possible. Grill it hot and turn once after about 3-5 minutes. As far as the fish itself...a good rub and some grilled lemon is really all you need. A sauce is great but not necessary. Simple is better.

 

[NWGVol]

50 Lbs of Boston Butt on the Cabela pellet grill.

Finished. Bark is outstanding if I must say so myself. Forgot to take pic after it was pulled, thanks to too many beers during a 12 hour smoke😁, but the smoke ring was beautiful.

 

[cali_vol]

Finished. Bark is outstanding if I must say so myself. Forgot to take pic after it was pulled, thanks to too many beers during a 12 hour smoke😁, but the smoke ring was beautiful.

Looks fantastic! You could feed an army!

 

[volmanbill]

Looks great NWG.

I had a freaky fast cook with the brisket Friday night. I put it on at 10pm and it was at 160 by 3. I wrapped in butcher paper and dropped smoker temp from 250 to 225. It was at 203 by about 7. Only 9 hours for 13 lbs. On my MBE I've used 225 the whole way through and it would typically take 15 or more. I think I'll drop back to 225 next time and try and determine if it was the temp, the smoker, or a combination of the 2.

The brisket was tasty, though I wasn't entirely happy with the difference in doneness between the flat and point. I've never done it, but I may separate them before the next smoke and start the point early in hopes they finish closer in temp.

In the meanwhile, I threw a small butt on @6:30 this morning.