The Grill and BBQ thread

#6,153
#6,153
UT_VOLS13 said:
Going to give Victory a try. Will report back.
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I didn't do such a great job on the Wagyu brisket. We had just gotten our third and previous brisket proper after two failed attempts. I think there is a difference in doing a Wagyu brisket and commercial brisket. Maybe with the grassfed and finished beef plus being a Wagyu cow, the cooking time and temp may have varied more than I was experienced to know. rendering brisket fat on a brisket to come out tender takes patience and discipline to begin with. However, the beef itself was very nice.
 
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#6,154
#6,154
ndubvols said:
lol I knew I should’ve put the disclaimer “besides volnation”
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Probably one of the best recipe dumps around in this thread and the Dinner thread. Some very accomplished cooks/grillers/smokers in here. And not just doobies.
 
#6,155
#6,155
kiddiedoc said:
View attachment 271349View attachment 271350I got stressed getting plates together (whole family meal) and didn't get a plate shot, but the cherry/cab/mint sauce was really nice. The reverse sear worked fantastic with the racks.
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I gotta ask, cause I may do a rack of lamb soon. Already done a whole leg twice. How do your reverse seer a whole rack? Just the two meat sides?
 
#6,156
#6,156
Made some barbecue pulled pork pizzas last night with some of the shredded pork that was left. Red onion, roma tomatoes, mozzarella cheese, hot banana peppers, green onion, and crumbled up bacon.

The one with the peppers had the mango habanero sauce under the cheese.
I meant to post the link to that sauce recipe in my taco post and forgot it if anyone would like to make it.

Mango habanero sauce - Caroline's Cooking




20200419_182350.jpg
 
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#6,157
#6,157
Picked up a new grill this weekend. New Char-Griller Legacy. This is my 2nd Char-Griller product. My first one I had about 10 years and was an amazing grill/smoker after I got done modding it out a little. It was one of the first dual-fuel grills that came out. Gas on one side and charcoal on the other. Well, after the first few years, I basically quit using gas and just used the charcoal side for grilling and smoking. I had that baby so dialed in, I could keep 300 degrees for 4 hours on one charcoal chimney. I am going to miss it.
Before my dual-fuel Char-Griller I had a big barrel grill that a welder friend made for me out spare parts. It was good. Real thick metal too. much thicker than the Char-Griller, but man, could never keep the temp stable in it.

Char-Griller is a good company based in GA I believe, so American made. For the price, I don't know if there is a better product out there. I picked it up at Lowe's for $229.

The new one is a little different. It's my first non-barrel style grill/smoker that I have ever owned. The Legacy has a charcoal grate that can be raised or lowered by just turning a crank. It has baffles on both sides for airflow, a smoke stack on top that has a baffle, and a front door to add more wood or charcoal. I coated it with a light coat of vegetable oil and loaded one chimney of charcoal in it to burn it in. After about 30 minutes of playing with it, I finally got it to stay steady at 350 for about 2 hours. Took the grates out and let them cool, then re-coated them with oil and put them back in. Coals were still going at about 300. 2 hours later when I come out to check, the temp is just below 300. An hour later, it is at 225. Another hour goes by and just below 200. At this point, I close all the baffles to choke it out.

It had several leaks around the lid and I have ordered some Lava Lock to make the seal better and to close up a few more places i saw smoke escape.

Here are a couple of pictures of the old, the new, and the first cook (burgers lol).
 

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#6,158
#6,158
GVF said:
Saw a lot of places listed to order beef, etc.

Another good one locally that ships from the Plateau outside Cookeville. All Wagyu. They are always at the Farmers Markets around town.

Victorybeef.com


Another one that does pork and poultry is Underground Farmers in Sparta, TN. They are at local market stands, and pick up only right now, but appear to be working on setting up shipping. I have bought from Underground. Their chicken sausages are outrageous. Best I've ever eaten. As well as the chickens. totally different flavor profile than store chickens. If you are close enough to Sparta to make a trip or stop passing by, they are worth it.
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UT_VOLS13 said:
I have checked out their website and will definitely place an order. Someone mentioned them earlier in this thread. It may have been you.
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GVF said:
No. I knew of them after stumbling ccross their website last year, and they are only 5 minutes from my office, and 10 from the house. Someone else must have tried them.
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UT_VOLS13 said:
Going to give Victory a try. Will report back.
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I just ordered the Family Pack for $75. (2) 6-Packs of Brats, (10) lbs. of 93/7 ground beef, and 2 dry aged strips. Shipping was $28 but at $103 it's still a pretty good deal, IMO.
 
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#6,159
#6,159
Boca Vol said:
I just ordered the Family Pack for $75. (2) 6-Packs of Brats, (10) lbs. of 93/7 ground beef, and 2 dry aged strips. Shipping was $28 but at $103 it's still a pretty good deal, IMO.
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We've got a Wagyu ranch in Apison down here. Meat is amazing...pricey, but worth it!
 
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#6,162
#6,162
Orange_Vol1321 said:
Kroger had their pork butts on sale at $1.99lb this week. By the time I got there they only had two left with the bone in. 12 hour smoke.
Made some tacos after shredding it and adding my barbecue sauce that had cheese, red onion, cole slaw, hot banana pepper rings, my homemade mango habanero sauce, and a fresh squeezed lime over each one. Brown sugar and bourbon baked beans didn't make the plate before I took the picture.

View attachment 272330

View attachment 272331
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This really makes me want my husband to smoke a pork so we can have quesadillas. Yum!
 
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#6,163
#6,163
Orange_Vol1321 said:
Made some barbecue pulled pork pizzas last night with some of the shredded pork that was left. Red onion, roma tomatoes, mozzarella cheese, hot banana peppers, green onion, and crumbled up bacon.

The one with the peppers had the mango habanero sauce under the cheese.
I meant to post the link to that sauce recipe in my taco post and forgot it if anyone would like to make it.

Mango habanero sauce - Caroline's Cooking




View attachment 272449
Click to expand...

Homemade crust? If so, post recipe....
 
#6,164
#6,164
Boca Vol said:
I just ordered the Family Pack for $75. (2) 6-Packs of Brats, (10) lbs. of 93/7 ground beef, and 2 dry aged strips. Shipping was $28 but at $103 it's still a pretty good deal, IMO.
Click to expand...

He's still expensive by my checkbook standards. But, in comparison with other online Wagyu and grassfed suppleirs, he seems reasonable. I've seen prices higher that weren't Wagyu. To note Victory Beef is grassfed and grass finished, so it may have more of a 'cowboy" flavor. a lot of your online suppliers are grass fed, but grain or corn finished. I've still got 5 packs of ground beef and two packs of short ribs from Victory I haven't tried yet. Oddly, my wife did not like the grassfed ground beef from our neighbor a few years ago. But, she buys it at Kroger. We mix it with regular beef. Kroger also occasionally has some really good grassfed sirloin cuts. Laura's was really good and affordable, but they quit carrying the store brand.

I've also met and talked to the guy that runs/owns Victory Beef a couple of times. Seems like a really good guy, and if you have any issues, I know he will make good.
 
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#6,165
#6,165
GVF said:
He's still expensive by my checkbook standards. But, in comparison with other online Wagyu and grassfed suppleirs, he seems reasonable. I've seen prices higher that weren't Wagyu. To note Victory Beef is grassfed and grass finished, so it may have more of a 'cowboy" flavor. a lot of your online suppliers are grass fed, but grain or corn finished. I've still got 5 packs of ground beef and two packs of short ribs from Victory I haven't tried yet. Oddly, my wife did not like the grassfed ground beef from our neighbor a few years ago. But, she buys it at Kroger. We mix it with regular beef. Kroger also occasionally has some really good grassfed sirloin cuts. Laura's was really good and affordable, but they quit carrying the store brand.

I've also met and talked to the guy that runs/owns Victory Beef a couple of times. Seems like a really good guy, and if you have any issues, I know he will make good.
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I love supporting the local guy (even though I live in FL). LOL. I can wait for it to show up.
 
#6,168
#6,168
Boca Vol said:
Here are 2 of the NY Strips I received from Simpson's Meats in TN. They were outstanding! Cooked on my Masterbuilt GV 560 at 225 on the 2nd rack until 120 internal temp. Cranked it up to 600 to sear after a 10 min. rest.

View attachment 273015
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Heard of them but haven't looked up. How were the prices? I think they are sort of between Chatt and KTown. About 2 hours from me.

I have had really good NY Strips in restaurants, but for the life of me, that is the hardest steak for me to grill at home and get right. Sirloins, Ribeyes, Filet..no problem. Strip...WTH.
 
#6,169
#6,169
GVF said:
Heard of them but haven't looked up. How were the prices? I think they are sort of between Chatt and KTown. About 2 hours from me.

I have had really good NY Strips in restaurants, but for the life of me, that is the hardest steak for me to grill at home and get right. Sirloins, Ribeyes, Filet..no problem. Strip...WTH.
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Here's the dry aged 2 pack: 2 Steak, Dry Aged New York Strip Pack

If you like 'minner cheese this is outstanding: Simpson’s Pimento & Cheese

As far as cooking them, don't be afraid to season them. It's a little "tougher" cut so give the salt time to penetrate and let them sit out a while before cooking them.
 
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#6,170
#6,170
Boca Vol said:
Here's the dry aged 2 pack: 2 Steak, Dry Aged New York Strip Pack

If you like 'minner cheese this is outstanding: Simpson’s Pimento & Cheese
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Pimento Cheese is my crack pipe. Even the crap at the grocery. Bojangles had 'minner cheese biscuits for a while, and on the spicey filet too. I almost ran off the road the fist bite I took. and now it's off menu. Pisses me off.

We make pimento cheese with one block sharp cheddar and one block sharp white cheddar. (I love white cheddar). grate it all out. 1 C Mayo, 1 T Worc, 2-3 T finely chopped onion, jar pimento, dash salt, pepper, and cayenne to taste, toasted chopped pecan. Think that's all. Fantastic.
 
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#6,173
#6,173
Boca Vol said:
I just ordered the Family Pack for $75. (2) 6-Packs of Brats, (10) lbs. of 93/7 ground beef, and 2 dry aged strips. Shipping was $28 but at $103 it's still a pretty good deal, IMO.
Click to expand...

My Family Pack showed up today. Packaging was legit. Styrofoam cooler with dry ice. (10) 1lb packages of ground beef. Nice. (2) 6-packs of beef brats- 1lb per pack and 2 NY strips (8 oz each)...looked OK. Can't wait to taste them and report back.
 
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#6,174
#6,174
Unofficial poll for my own benefit: preferred rib pull temperature and final product consistency?

Made a beautiful rack of spareribs tonight with a perfect spicy rub but sweet sauce/glaze applied during the final hour that made it the perfect combo for my wife and I. Made a million racks of ribs and when cooking for a crowd I always just go for the tried and true fall off the bone tender as it seems to be the most popular for the majority of folks but when just doing one rack for the wife and I, I’ll always play around with the whole competition rib and the bite through approach.

Bite through was achieved and the wife swore they were the best I’ve ever done but I felt like there was just a tiny bit of “tug” left. Is there a perfect medium? Or do you just have to pick a side to lean towards?
 
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