The Grill and BBQ thread

[theutvolunteers]

I just set the meat on the grills in the barrel and let them smoke,I have been over cooking the bark and get a heavy crust or to dried out on some types of meat

I'm going to experiment some more with brinning to stop the dryness,it worked great on the Thanksgiving Turkey

this year,when I get the bark that I want on a ham,I'm going to wrap it in foil and then finish cooking it off

it should trap the juices that are evaporating when wrapped in foil,I think

I have a green ham in the freezer I'm going to do soon.

 

[Boca Vol]

Smoked a pork shoulder for the games this weekend.

Nice!

 

[governmentmule]

I have a green ham in the freezer I'm going to do soon.

I looked for a ham a couple of weeks ago and my crappy grocery store didn't even have one lol

they did have some shoulders that I bought last year and wasn't to impressed with them either

I've been trying to remember to season them before I put it in the freezer,that way it gets a couple of days more to soak in

i think that works

 

[theutvolunteers]

I looked for a ham a couple of weeks ago and my crappy grocery store didn't even have one lol

they did have some shoulders that I bought last year and wasn't to impressed with them either

I've been trying to remember to season them before I put it in the freezer,that way it gets a couple of days more to soak in

i think that works

I may try that next time.

Think I'll do a shoulder tomorrow.

 

[cali_vol]

It's finally BBQ season! Here's some pastrami I did for St Patrick's day.

 

[SaluteToTheHill]

Smoking salmon today with some cod for fish tacos.

 

[theutvolunteers]

Smoking salmon today with some cod for fish tacos.

What temp do you like to cook fish at?

 

[SaluteToTheHill]

What temp do you like to cook fish at?

Around 200

 

[kiddiedoc]

What temp do you like to cook fish at?

If you are just grilling it, go HOT. I cook it basically the same as steaks (600+). The fish will release from the grill once seared. It might take only a couple of minutes per side, or 4-5 minutes/side for thicker steaks. Most people overcook the crap out of it.

Obviously, smoking salmon is a whole different matter.

 

[kiddiedoc]

I did lamb "lollipops" tonight (double cut rib chops), and they were amazing. Seared hot on the fat side then about 2-3 minutes/side, rest under foil tent for 5 minutes. My wife said they were the best she can remember.

 

[Coug]

I did lamb "lollipops" tonight (double cut rib chops), and they were amazing. Seared hot on the fat side then about 2-3 minutes/side, rest under foil tent for 5 minutes. My wife said they were the best she can remember.

Well come on now, show us the food porn! Whip out that cell phone you were playing Candy Crush on while grilling and takes some photos.

 

[SaluteToTheHill]

If you are just grilling it, go HOT. I cook it basically the same as steaks (600+). The fish will release from the grill once seared. It might take only a couple of minutes per side, or 4-5 minutes/side for thicker steaks. Most people overcook the crap out of it.

Obviously, smoking salmon is a whole different matter.

I agree, if you're grilling go hot. The plan with the new smoker (Im still trying to learn it) was to try and stay at or just below 200 until internal temp of 145. I did about an hour to an hour and a half about 175. Then I started trying to raise the temp a little, got it up to 200 and left it there another hour and a half. Checked and they were exactly 145 so it went well. Also did cod for fish tacos with salsa, jalapenos, and cheese, shrimp in a pan with cajun seasoning and butter, and jalapeno poppers. Had the fish tacos last night. They turned out really good.

 

[cali_vol]

I agree, if you're grilling go hot. The plan with the new smoker (Im still trying to learn it) was to try and stay at or just below 200 until internal temp of 145. I did about an hour to an hour and a half about 175. Then I started trying to raise the temp a little, got it up to 200 and left it there another hour and a half. Checked and they were exactly 145 so it went well. Also did cod for fish tacos with salsa, jalapenos, and cheese, shrimp in a pan with cajun seasoning and butter, and jalapeno poppers. Had the fish tacos last night. They turned out really good.

Looks fantastic!

 

[theFallGuy]

upgraded to a full size Weber kettle yesterday. I don't even use my gas grill anymore. Gas grills have no flavor compared to old school hardwood charcoals.

 

[kiddiedoc]

Well come on now, show us the food porn! Whip out that cell phone you were playing Candy Crush on while grilling and takes some photos.

Halfway through eating, I thought: "man, I should have taken a picture of this." Next time.

 

[Boca Vol]

I agree, if you're grilling go hot. The plan with the new smoker (Im still trying to learn it) was to try and stay at or just below 200 until internal temp of 145. I did about an hour to an hour and a half about 175. Then I started trying to raise the temp a little, got it up to 200 and left it there another hour and a half. Checked and they were exactly 145 so it went well. Also did cod for fish tacos with salsa, jalapenos, and cheese, shrimp in a pan with cajun seasoning and butter, and jalapeno poppers. Had the fish tacos last night. They turned out really good.

Atta Boy! :good!:

 

[Coug]

Halfway through eating, I thought: "man, I should have taken a picture of this." Next time.

Lol! I've done the same thing myself. I'll get excited about cooking and eating and completely forget to snap some photos.

 

[orangeluvr]

I have tried several famous Que restaurants , some of the best Que cue comes from pits of experienced backyard pit masters. Temps exceeding 275= grilling !

 

[vol_in_ar]

So I'm buying my first house and I'm looking for a grill. Any recommendations under $300? Looking for gas, and I don't really need anything larger than a 3 burner.

I've heard good stuff about char-broil. Weber is likely going to be out of my budget. I also like broil-King, as they are North American made. Likely out of my budget as well.

Home Depot has a Nexgrill that's all stainless steel, that should work fine

 

[Boca Vol]

I have tried several famous Que restaurants , some of the best Que cue comes from pits of experienced backyard pit masters. Temps exceeding 275= grilling !

I tend to agree with you but in a pinch for time I've been known to do a "turbo" butt at 350...always turns out well, but I brine them to give them added moisture...and spritz them throughout.

 

[SaluteToTheHill]

I tend to agree with you but in a pinch for time I've been known to do a "turbo" butt at 350...always turns out well, but I brine them to give them added moisture...and spritz them throughout.

I think I saw flick once called turbo butt.

 

[Boca Vol]

I think I saw flick once called turbo butt.

Probably the same theory...hot and fast!

 

[orangeluvr]

View attachment 37448

View attachment 37449
This is my smoker I built last year. The power T is in gray
( I didn't have any high temp orange). I cook a bunch and really have enjoyed this.

Absolutely b----in'!

 

[governmentmule]

this is the before pics

that one ham looks weird,like they messed up the cut on it and the meat is falling off it in chunks too

I didn't pay a lot of attention till after I had done scored it with a knife ,it is a Smithfield


one is mine and I'm giving the other to some people that came and helped me out big time with my drive way and wouldn't take any money


not many left like that

 

[governmentmule]

it is the one on the left,that isn't cut right,it even had a big hole in the center of it

actually there more like shanks rather than hams