The Grill and BBQ thread

[butchna]

End result

 

[kiddiedoc]

End result

View attachment 727883

Yes, please

 

[kiddiedoc]

I just ordered a big introductory shipment of Iberico pork from Campo Grande. The deal was too good to pass up. I'll report back.

 

[Boca Vol]

I just ordered a big introductory shipment of Iberico pork from Campo Grande. The deal was too good to pass up. I'll report back.

Please do! Interested on the quality

 

[Boca Vol]

Beef ribs marinated in beer and seasoning overnight. Dijon mustard as a binder and rubbed with coarse salt, Hardcore Carnivore and sweet heat molasses rub.
View attachment 727819
Will update after a few hours on the smoker

Which Dijon do you use. I picked up a jar from Trader Joes and it is my new Dijon. Better than anything I've tasted. Spicy...if you like that

 

[butchna]

Which Dijon do you use. I picked up a jar from Trader Joes and it is my new Dijon. Better than anything I've tasted. Spicy...if you like that

Burman’s from Aldi. Prefer it over Grey Poupon.

 

[kiddiedoc]

Please do! Interested on the quality

Will do. I bet they will send a discount referral code too.

 

[bigorangewildcat]

I’m putting on some boneless skinless chicken thighs on with these in a little while. Never tried them,any suggestions.

 

[VolInNorthCack]

Just picked up an Oklahoma Joe Highland with the smoker box yesterday. Going to do a little sealing and it should be good. I never paid much attention to Oklahoma Joe. But man, this thing is very good quality. it's about 200 dang pounds, and it is thick metal. Much thicker than what I was expecting. Very impressed. Can't wait until the rain stops so I can season it. Looks like the thermomter needs a tiny calibration too.

 

[kiddiedoc]

I’m putting on some boneless skinless chicken thighs on with these in a little while. Never tried them,any suggestions.View attachment 731539

Thighs are my favorite part of chicken.

It is a process, but chicken bombs are my go-to: wrap half a jalapeño, cream cheese, chorizo, and a little Mexican cheese inside the thigh, sprinkle rub on it, then wind thin cut, stretched bacon around it and secure with toothpicks. Can grill over raised direct or indirect heat until done. Always a crowd-pleaser.

 

[OL SMOKEY]

Thighs are my favorite part of chicken.

It is a process, but chicken bombs are my go-to: wrap half a jalapeño, cream cheese, chorizo, and a little Mexican cheese inside the thigh, sprinkle rub on it, then wind thin cut, stretched bacon around it and secure with toothpicks. Can grill over raised direct or indirect heat until done. Always a crowd-pleaser.

That sounds amazing. Will have to give those bombs a try.

 

[distrovol]

Thighs are my favorite part of chicken.

It is a process, but chicken bombs are my go-to: wrap half a jalapeño, cream cheese, chorizo, and a little Mexican cheese inside the thigh, sprinkle rub on it, then wind thin cut, stretched bacon around it and secure with toothpicks. Can grill over raised direct or indirect heat until done. Always a crowd-pleaser.

"Inside the thigh" like between the skin and meat?

 

[kiddiedoc]

"Inside the thigh" like between the skin and meat?

No, boneless/ skinless thighs. I usually give them a little treatment with a meat mallet, then put the goodies on one half (rough side up) and fold over and roll.

 

[kiddiedoc]

I don't have a personal picture, but this is what they should look like

 

[distrovol]

Wow those look great.

 

[distrovol]

No, boneless/ skinless thighs. I usually give them a little treatment with a meat mallet, then put the goodies on one half (rough side up) and fold over and roll.

Do you precook the chorizo?

 

[GVF]

I’m putting on some boneless skinless chicken thighs on with these in a little while. Never tried them,any suggestions.View attachment 731539

If possible, allow for some marinating time. My favorite for chicken is a homemade teriyaki marinade. Atleast an hour down. I prefer up to 4 to really soak in. Any chicken cut will do, but thighs are great.
Soy 1/2 cup
Teriyaki 1/2 cup(both Kikkomans)
Sherry1/4 cup
onion
garlic
pepper
pineapple
orange, lime, or lemon slices. optional, but adds a little extra depth.
ginger
brown sugar

Also works great for grilled Mahi or Tuna steaks. It has made a good grilled steak too. But, I rarely marinate steak in this.

 

[volinbham]

rub recommendations?

 

[StarRaider]

add salt if you dont brine (and I use a coffee grinder)

 

[kiddiedoc]

Do you precook the chorizo?

Yeah, brown the chorizo, mix with cream cheese or cotija and shredded Mexican blend cheese, spread on half a jalapeño, and roll that hunk of heaven in the flattened thigh. Rub it, wrap in warmed and stretched bacon, secure with toothpicks. Cook. Salivate. Enjoy.

 

[kiddiedoc]

rub recommendations?

View attachment 732848

Coconut oil is a nice natural choice. You'll want something with a good viscosity.

 

[butchna]

rub recommendations?

View attachment 732848

Killer Hogs

 

[kiddiedoc]

If possible, allow for some marinating time. My favorite for chicken is a homemade teriyaki marinade. Atleast an hour down. I prefer up to 4 to really soak in. Any chicken cut will do, but thighs are great.
Soy 1/2 cup
Teriyaki 1/2 cup(both Kikkomans)
Sherry1/4 cup
onion
garlic
pepper
pineapple
orange, lime, or lemon slices. optional, but adds a little extra depth.
ginger
brown sugar

Also works great for grilled Mahi or Tuna steaks. It has made a good grilled steak too. But, I rarely marinate steak in this.

That's very similar to my Asian marinade. Fresh grated ginger is a must, and i have to use Tamari to keep it gluten free. Gochujang paste adds a little spice and added flavor.

 

[GVF]

That's very similar to my Asian marinade. Fresh grated ginger is a must, and i have to use Tamari to keep it gluten free. Gochujang paste adds a little spice and added flavor.

If that is that Korean hot sauce/paste, it does add spice, but the flavor is fantastic. One of my favs for hot sauces. I like it better than the Sriracha, which BTW is as good or better on fried chicken than Franks. But, any hot sauce drizzled on fried chicken should be a requirement. There's one called Tiger Sauce that is great too.

My marinade is one done from memory (I tweak it here adn there depending on what's on hand) back to the late 80's on my first marriage honeymoon in St. Augustine. They had a Chart House there. Which was a fabulous. Way more upscale now than then and menu is no where near the same. Think they have some locations around the country, but they closed St. Augustine years ago. Anyhoo, They had Teriyaki grilled Tuna, Mahi, and Shrimp back then. I had it in the grilled shrimp appy, and the grilled tuna steak. Wife got hte Mahi. All 3 were so good I tried to ask for the marinade concoction. Waitress came back and said all they would say is what's in it without any measurements. So, I memorized the main players, and built it from there. The orange/lime/lemon slices were not in it. Just a twist for a little added citrus zest if you choose. The measurements are my doing, but hte primary ingredients are still there.

Monk House was good too. And there was a joint in the Marsh out slightly SW of town that was great. All prob gone these days. St. Augustine was always one of those places if I had to live in FL it would be there. Great little town. Good food & activity scene. Good place for families.

 

[VolInNorthCack]

Okay. So first smoke on this Oklahoma Joe. I have sealed all the gaps but one I can see now lol. Doing a 2 lb brisket as a test smoke. Getting the initial fire going now. Been about 15 years since I have used an offset smoker. I think I am going to try a quick sear on the Blackstone before smoking.