The Grill and BBQ thread

[Nash_Vol97]

It looks like you nailed them! How do you like the JoeTisserie? My wife would rather I use a kamado vs. the MB gravity series. She loved my BGE but the JoeTisserie option may swing the vote.

I love it. Can use it for almost anything and it’s very simple to use and set up. I highly recommend it!

 

[ninerplaya57]

Finished Product after 2 hours. They are delicious.

View attachment 315120

View attachment 315123

Look amazing! I’ll have to try these with my Joetisserie. What temp did you cook them at? Did you sauce them at all or straight dry rub?

 

[Boca Vol]

Just shredded the carnitas letting them soak in the juice. Leaving them uncovered for 30 minutes or so.

 

[Nash_Vol97]

Look amazing! I’ll have to try these with my Joetisserie. What temp did you cook them at? Did you sauce them at all or straight dry rub?

Thanks. Smoked them around 325 for about 2 hours. I didn’t necessarily do only dry rub but didn’t sauce it either. I did a similar recipe to what Rodney Scott does at his restaurant in Charleston. Sweet rub on the ribs and then baste the ribs throughout the cook with a Carolina vinegar mop sauce.

 

[vols72]

Finished product

 

[JCHateSteve]

The wife used the grill today for sure I country style ribs.

 

[Boca Vol]

For those of you in the ATL area I hope you know about the Cajun Meat Co. in Marietta. I love this place. I'm cooking this tonight. They have other stuffings (Sausage, Rice, and Crawfish) but their Cornbread is my favorite. It has minced sausage or boudin in it. Outstanding. I'll try to post a cooked pic when it's done.

They have stuffed: turkeys, pigs, rabbits, pheasants, etc. Their turduckens are the bomb. The 1st one I bought from them was in 2004. On this trip through I picked up another one for Thanksgiving.

 

[NochNoch]

Cubano pork tenderloin, all the fixins stuffed inside and no sandwich endgame

 

[JCHateSteve]

Gonna do an eye of round roast on the rotisserie.

 

[NochNoch]

Cubano pork tenderloin, all the fixins stuffed inside and no sandwich endgame
View attachment 315602

She’s a beaut Clark!

 

[Boca Vol]

She’s a beaut Clark!
View attachment 315620

Hell yes it is!

 

[Boca Vol]

Gonna do an eye of round roast on the rotisserie.
View attachment 315614

Slice it thin? Cut into steaks?

 

[Boca Vol]

Just pulled the stuffed chicken. Letting it rest a few.

 

[JCHateSteve]

Slice it thin? Cut into steaks?

Thin slice for sandwiches.

 

[JCHateSteve]

Here is the roast before slicing.

 

[Boca Vol]

Thin slice for sandwiches.
View attachment 315675

I recently found this stuff in a store. It is a great au jus/ French Dip sauce. I add a little more water than it calls for.

 

[JCHateSteve]

I recently found this stuff in a store. It is a great au jus/ French Dip sauce. I add a little more water than it calls for.

I'll have to try that.

 

[zhangliao04]

I recently found this stuff in a store. It is a great au jus/ French Dip sauce. I add a little more water than it calls for.

I made a great au jus with the leftover liquid from my smoked beef chuck roasts. At the stall you add some beef broth to keep them nice and juicy until the end of the cook. By that time the broth and liquid from the chucks have made a really good au jus and depending on how much broth you used you have quite a good amount for future use.

 

[zhangliao04]

Cubano pork tenderloin, all the fixins stuffed inside and no sandwich endgame
View attachment 315602

Looks great. What is a Cubano Pork Tenderloin and how do you make it? Asking you this because I tried looking it up and got quite a few different recipes and none seemed similar.

 

[NochNoch]

Looks great. What is a Cubano Pork Tenderloin and how do you make it? Asking you this because I tried looking it up and got quite a few different recipes and none seemed similar.

One of my favorite sandwiches on earth is a Cuban pork sandwich. Roasted pork, ham, pickles and mustard preferably finished in a Panini press.

Wife has a favorite cookbook that took that concept but eliminated the sandwich aspect of it and it has become one of my favorite meals we make. On busy nights during the week she will make it in the oven and it is very good but when able to put it on the egg it is just on another level.
Two halves of a tenderloin sliced and then pounded out thin; mustard spread on both halves, ham, swiss and thinly sliced pickles layered and then two sides put on top of each other and rolled up.

 

[zhangliao04]

One of my favorite sandwiches on earth is a Cuban pork sandwich. Roasted pork, ham, pickles and mustard preferably finished in a Panini press.

Wife has a favorite cookbook that took that concept but eliminated the sandwich aspect of it and it has become one of my favorite meals we make. On busy nights during the week she will make it in the oven and it is very good but when able to put it on the egg it is just on another level.
Two halves of a tenderloin sliced and then pounded out thin; mustard spread on both halves, ham, swiss and thinly sliced pickles layered and then two sides put on top of each other and rolled up.

Thanks. That's what I thought but wanted to make sure. And I agree with you on the Cuban sandwich. When done right it's a bomb sandwich.

 

[VolInNorthCack]

One of my favorite sandwiches on earth is a Cuban pork sandwich. Roasted pork, ham, pickles and mustard preferably finished in a Panini press.

Wife has a favorite cookbook that took that concept but eliminated the sandwich aspect of it and it has become one of my favorite meals we make. On busy nights during the week she will make it in the oven and it is very good but when able to put it on the egg it is just on another level.
Two halves of a tenderloin sliced and then pounded out thin; mustard spread on both halves, ham, swiss and thinly sliced pickles layered and then two sides put on top of each other and rolled up.

Loooove a Cubano. I'm definitely going to have to try this. My favorite way to make one is with pulled pork from a butt, swiss, ham, mustard and jalapenos/ I'll load it on a tortilla and put another tortilla on top, then cook it in a skillet. Kind of a Cubano Quesadilla!

 

[gordonr24]

I have learned so much from Malcolm's videos. I'd love to meet the guy if he does a competition up here.

I hope to meet him at the Memphis in May BBQ competition next year. God willing if the pandemic is over by then.

 

[n_huffhines]

These are surprisingly great, and much easier than poor man's or brisket burnt ends.

Hot Dog Burnt Ends

 

[JCHateSteve]

These are surprisingly great, and much easier than poor man's or brisket burnt ends.

Hot Dog Burnt Ends

Huh........I might have to try that. My brisket burnt ends are awesome. I still have trouble with the rest of it drying out to fast though.