The Grill and BBQ thread

[VolMax]

This is why I don’t cook for large groups anymore unless I do it the day before and reheat it the day of…I’ve done Kroger pork butts several times with no problems had one get stuck at 180 when I was cooking for a group. It was technically “done” as in safe to eat but it definitely wasn’t great

These turned out well. I feel they would've been better had they been allowed to finish. Everyone thought they were great...

 

[mrMet]

Wasn’t able to make it to Knoxville this weekend, but I’ll make due I suppose. Costco special and hit it with some meat church honey hog.
View attachment 583382

Honey hog is so good. I’m going to try holy gospel on some ribs Saturday

 

[BearCat204]

Honey hog is so good. I’m going to try holy gospel on some ribs Saturday

It was a hit with everyone. I also started to put some Tennessee Mountain Sourwood honey when I put the ribs in foil during the 2 hour cook. Just fantastic flavor

 

[BearCat204]

Smoked bacon wrapped pickles. Some hokey gospel on them and about 40 minutes in the smoke 225.

 

[kiddiedoc]

Smoked bacon wrapped pickles. Some hokey gospel on them and about 40 minutes in the smoke 225.View attachment 585171

Ok I have to try this

 

[BearCat204]

Ok I have to try this

They good . I got the whole pickles and just sliced to a decent thickness. Those slices felt a little more rigid than pre cut slices.

 

[kiddiedoc]

They good . I got the whole pickles and just sliced to a decent thickness. Those slices felt a little more rigid than pre cut slices.

That's exactly what I thought. Thanks

 

[loosecannon]

Alright guys, I have a question. I just cooked my first Denver steaks.
Method: Dethawed overnight. Marinated in my usual blend (Single-Malt Scotch, Worchershestire Sauce, Soy Sauce, Heinz 57, and Lime Juice in equal portions)
1.Inserted probe.
2. Placed on Cast iron pan with oil to smoke point before adding steaks, seasoned.
3. Seared each side
4. Basted with butter
5. added aromatics and flipped
6. more butter and final flip for cross hatch marks
7. pulled at 129degrees to rest
8. rested for 10 mins

Color was great, flavor was exceptional. I would be proud to let anyone flavor test these. But, they were quite chewy. So, to any of you that have cooked this before, was my method wrong? Should I try a different method? I have a couple more bags. I liked them. My wife, who thinks all meat should have a texture like Ribeye and Fillet did not like them so much because of the chewy texture. I did not cut this meat myself. I bought half steer, mostly pastured but finished on corn. Marbeling has been okay but not too much. Maybe the meat on this steer isn't marbled enough for something like this? I will take anything under consideration. I love steak and the more I cook that my wife likes, the less she cares if I spend a lot on good beef.

 

[Boca Vol]

Alright guys, I have a question. I just cooked my first Denver steaks.
Method: Dethawed overnight. Marinated in my usual blend (Single-Malt Scotch, Worchershestire Sauce, Soy Sauce, Heinz 57, and Lime Juice in equal portions)
1.Inserted probe.
2. Placed on Cast iron pan with oil to smoke point before adding steaks, seasoned.
3. Seared each side
4. Basted with butter
5. added aromatics and flipped
6. more butter and final flip for cross hatch marks
7. pulled at 129degrees to rest
8. rested for 10 mins

Color was great, flavor was exceptional. I would be proud to let anyone flavor test these. But, they were quite chewy. So, to any of you that have cooked this before, was my method wrong? Should I try a different method? I have a couple more bags. I liked them. My wife, who thinks all meat should have a texture like Ribeye and Fillet did not like them so much because of the chewy texture. I did not cut this meat myself. I bought half steer, mostly pastured but finished on corn. Marbeling has been okay but not too much. Maybe the meat on this steer isn't marbled enough for something like this? I will take anything under consideration. I love steak and the more I cook that my wife likes, the less she cares if I spend a lot on good beef.

IMO, Denver's are a little chewy. The last time I cooked one I did it sous vide, then seared and it was a little more tender. I love the flavor of that cut.

 

[loosecannon]

IMO, Denver's are a little chewy. The last time I cooked one I did it sous vide, then seared and it was a little more tender. I love the flavor of that cut.

The flavor was great. I do not mind a chew. My wife, not so much. It was probably the toughest cut I have had out of this beef. But, it is possible that the butcher cut the chuck a bit far on this one. It looked like it was really lean. Maybe sous vide with a little tallow next time?

 

[UnkieVol]

Tomorrow will be one last practice run for PigFest. I'm thinking a butt, should be ready about halftime tomorrow. Gotta do a dessert that weekend too, so I'm thinking maybe a smoked berry cobbler.

 

[kiddiedoc]

Alright guys, I have a question. I just cooked my first Denver steaks.
Method: Dethawed overnight. Marinated in my usual blend (Single-Malt Scotch, Worchershestire Sauce, Soy Sauce, Heinz 57, and Lime Juice in equal portions)
1.Inserted probe.
2. Placed on Cast iron pan with oil to smoke point before adding steaks, seasoned.
3. Seared each side
4. Basted with butter
5. added aromatics and flipped
6. more butter and final flip for cross hatch marks
7. pulled at 129degrees to rest
8. rested for 10 mins

Color was great, flavor was exceptional. I would be proud to let anyone flavor test these. But, they were quite chewy. So, to any of you that have cooked this before, was my method wrong? Should I try a different method? I have a couple more bags. I liked them. My wife, who thinks all meat should have a texture like Ribeye and Fillet did not like them so much because of the chewy texture. I did not cut this meat myself. I bought half steer, mostly pastured but finished on corn. Marbeling has been okay but not too much. Maybe the meat on this steer isn't marbled enough for something like this? I will take anything under consideration. I love steak and the more I cook that my wife likes, the less she cares if I spend a lot on good beef.

Try reverse sear next time, using sous vide if cooking inside. You can make your own "cooker" with a deep pot, zip locks, and a temp probe. That's how I do it

 

[BearCat204]

Some cream cheese and spicy sausage balls with rotel and cheddar smoked. And some smoked crème cheese dip with some honey hog on it

 

[KptVFL]

1st go at beef ribs yesterday. Turned out nice!

 

[KptVFL]

1st go at meatloaf on the pellet.

Nice!

 

[BearCat204]

Ready to rock

 

[KptVFL]

Pig shots

 

[KptVFL]

Smoked cream cheese

 

[KptVFL]

Chicken bombs

 

[KptVFL]

All were good but.... slap yo momma on the chicken bombs and smoked cream cheese

Edit: I wrapped each chicken bomb in a 1/2 pound of bacon! Were huge breasts!

 

[clarksvol00]

1st go at meatloaf on the pellet.

Nice!

View attachment 588363


View attachment 588365

I've done smoked meatloaf a few times. Good stuff.

 

[UnkieVol]

Well…home from Hendersonville PigFest. My goal this weekend, as a first timer in a competition, was to see if I could hang with the big boys. My youngest cousin cooked with me. We finished 3rd out of 52 in pulled pork.

I guess I’m not too bad at this thing.

 

[VolNExile]

Congrats! That’s pretty dang good for the first time out the gate!

 

[Boca Vol]

My 1st Thor's Hammer. Making a brie & Parmesan risotto to go with it.

 

[clarksvol00]

I don't usually start cooking stuff like chowder or chili to the weather drops to the low 60s or 50s, but I'm thinking tomorrow may need to be an over the top chili day.