The Grill and BBQ thread

[n_huffhines]

I follow Malcom Reed (How to BBQ Right) and Chef Jason (Ace Hardware). Both recommended smoking for an hour before cranking temp up to 325. It turned out great.

He's awesome

 

[Nash_Vol97]

Wife got me the JOEtisserie and today was my first test run. Smoked two birds. Just did a basic rub and glazed them with a red chili sauce about 10 minutes before I took them off. Turned out amazing. Super juicy. Wonderful flavor. I’m sold on the JOEtisserie, love it. Best part is I have left over meat to use in other recipes. Think I’m gonna do chicken enchiladas for the game tomorrow.

 

[n_huffhines]

Smoked and reverse seared some ribeyes with a texas beef rub for some friends and had two extra left over. I ate steak quesadillas for 5 straight days and I still want more.

 

[JCHateSteve]

Prime rib and smoked Mac and Cheese.

 

[volinbham]

dry brined, one BBQ/one Greek - indirect on the Weber kettle with Slow n Sear. Ran about 375 and the skin was fantastic

 

[UT_VOLS13]

 

[ninerplaya57]

The Blackstone Air Fryer Griddle Combo looks awesome, but is pretty expensive. It’s selling for $592 at Walmart and from what the video says it will be a Walmart exclusive. They’re currently out of stock.

 

[volmanbill]

8.5 hours in and just hitting 160.

 

[3rdDegreeVol]

First cook on the kamado.

 

[JCHateSteve]

Honey dijon pork tenderloin.

 

[Volsdeep4]

Smoked 10lb Turkey on the Traeger. Smoked for 1 hour and then 3 &1/2 hours at 325 until temp gets to 170.

• Chefs Brine (Ace Hardware) for 12 hours
• Stuffed with Apple and Onion
• Injected turkey with a mix of butter, rub, and chicken broth
• Traeger Pork and Poultry Rub on Pecan Pellets

View attachment 249473View attachment 249476View attachment 249480View attachment 249482

That skin though!!

 

[vols72]

Pulled pork sandwiches coming soon

 

[CAVPUT]

He's awesome

I don't trust skinny cooks.

 

[CAVPUT]

Pulled pork sandwiches coming soonView attachment 254970

It's wet and freezing here. I'm envious.

 

[CAVPUT]

8.5 hours in and just hitting 160.
View attachment 253813

Ooh....and those drippings! Gonna be eatin' good tonight, Martha!

 

[vols72]

It's wet and freezing here. I'm envious.

Same here, fighting the wind to keep temp up

 

[CAVPUT]

Same here, fighting the wind to keep temp up

You're a better man than I. To the brave go the spoils! Might be another round of corndogs for me since the wife hates to cook.

 

[JCHateSteve]

Same here, fighting the wind to keep temp up

I'll grill/smoke year round. But the wind is the one thing that will put me off. It's a nightmare to maintain temp when its windy. Points for dedication.

 

[vols72]

BBQ done

 

[volmanbill]

I'm about to throw some prime strips on the grill. Somehow I already feel inadequate. LOL

 

[JCHateSteve]

I'm about to throw some prime strips on the grill. Somehow I already feel inadequate. LOL

 

[volmanbill]

I have never had the pleasure? of having my steak prepared 5 bites at a time. I might be able to deal with it. LOL

 

[JCHateSteve]

I have never had the pleasure? of having my steak prepared 5 bites at a time. I might be able to deal with it. LOL

Me either. That looks like a dang fine hunk o cow though.

 

[VolNRaleighNC]

Somewhat of a novice here... done a few briskets and ribs but doing a couple of whole chickens (4-5 lbs) today, spatchcock. I did a dry brine overnight. I’m using a Weber Smokey Mountain bullet and have a couple of questions...

(1) Should I remove the drip pan or foil it and leave it in? Leaning toward removing it for this smoke.

(2) What temp to smoke it at? Again, leaning toward somewhere between 325-350. Read that that’s the better range to get the skin crispier. Thought about running it a bit higher (350-375) to start with and putting the skin side down to form that nice crispy skin and then flip and lower temps a bit for the remaining cook.

(3) Round about timing on full cook (outside temps I know will be a factor). Obviously cooking to temp (165-170), not to time, but just curious on length. Trying to plan around Titans game today.

(4) Do you wrap the chicken in foil/butcher paper and let rest for a bit (~30 min)? I typically handle briskets in butcher paper (foil tends to cause them to broil and the crust to get soggy) but didn’t know how best to handle chicken.

Any tips are much appreciated!

 

[VolNRaleighNC]

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