The Grill and BBQ thread

[volwindy]

Ta Da there done

I'll take a pineapple!

 

[governmentmule]

kinda look melted in don't they ?

 

[Nerd-Vol]

Weber is superior in quality compared to the Charbroil. Charbroil is a good grill though don't get me wrong. I know you're really wanting the 3 burner so you could get the Spirit E-310 for $100 more. The Genesis models are the next step up but are more expensive. The only difference between the Spirit and the Genesis is that they use a higher grade stainless steel in the Genesis models. I really don't think that will be an issue.

http://www.walmart.com/ip/Weber-Spirit-E-310-3-Burner-LP-Gas-Grill-Black/21928095

So if you want the extra burner and space it's not too far out of your reach.

I think I'll make the 2 burner work. $300 was my original budget, but I pushed up to get a higher quality product. I don't think I can go up by another $100.

 

[Coug]

I think I'll make the 2 burner work. $300 was my original budget, but I pushed up to get a higher quality product. I don't think I can go up by another $100.

That's cool. I'd just hate for you to buy one and 4 months later be like, "man I should have spent the extra $100 for the third burner".

 

[Nerd-Vol]

That's cool. I'd just hate for you to buy one and 4 months later be like, "man I should have spent the extra $100 for the third burner".

No, I understand. My buddy thrasher865 got one just like it. Seems happy.

I just can't go $200 over my original budget. Not with me buying my first home. Gotta keep some cash on hand for the unexpected.

 

[vols72]

Ta Da there done

Yum

 

[governmentmule]

I gave them both away vols72

 

[SaluteToTheHill]

Looks good GM. I'll be firing up the smoker in the morning. Smoking a ham for Easter lunch tomorrow and throwing on a spatchcocked chicken for supper one night next week.

 

[theutvolunteers]

No smoking for me. I'm in Florida seeing my parents. Looks good though.

 

[governmentmule]

I need to try a spatchcocked chicken

 

[SaluteToTheHill]

I need to try a spatchcocked chicken

IMO its the only way to smoke a whole chicken.

 

[governmentmule]

I will have to find me a video and give it a try,do you use a set of meat scissors using that method or just a knife ?

for some reason I can't remember

I've been using Dry Rubs since I've had my smoker,I may give the mop method a try,I assume that is just mopping with your favorite BBQ ?

we did a half a hog like that years ago and we did use a mop a friend had a grate that he used for it,we stacked up cinder blocks and left a spot open at one of the corners and built the fire beside it and just shoveled coals in under the hog,that hog was great tasting

me and another guy stayed up most of the night,mopping and turning it over,once it "broke" during a turn me and him ate all the ribs off of it in the middle of the night

my friend just laughed and called it a service charge

 

[Boca Vol]

If you like spatchcock chickens...and who doesn't?....invest in a decent pair of poultry shears. They tip through the bones.

 

[Boca Vol]

Friday night we had a b'day party for Dad and he wanted an app from the BGE he had never tried. So I made Pig Shots...they were gone in about 10 minutes:

Ingredients:

Nathan’s Beef Kielbasa – qty 2…Roger Wood also works fine
Bacon 16 oz packages – qty 2
Cream Cheese – 8 oz
Mexican 4-cheese blend – 1/2 cup
Green Chiles Diced – 3 oz
BBQ Rub - ½ tsp + a light dusting


Preparation:

Cut sausage down to discs about 3/8” thick.
Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10” skewer can hold 4-5 shots).
Soften cream cheese and mix in cheese blend and chiles
Pipe or spoon the cream cheese blend into the shot
Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling
Lightly sprinkle with BBQ rub

Cook indirect around 280-320 degrees until bacon has crisped up (approx 70-90 minutes). Smoke wood is optional.

 

[SaluteToTheHill]

I will have to find me a video and give it a try,do you use a set of meat scissors using that method or just a knife ?

I use scissors, its really easy. Basically cut down both sides of the spine to remove it. Then there is a little membrane at the top of the breast, you want to slice into that just a little to expose the tip of the breast bone. That will allow it to lay flat. There are videos online to watch someone do it but once you've done you'll see how easy it is. It really helps the chicken cook evenly.

 

[volwindy]

Smoking early today since rain is on the way. Can't wait!

 

[Boca Vol]

smoking early today since rain is on the way. Can't wait!

 

[vols72]

Ham almost ready

 

[governmentmule]

I had to lay my down on the sliced side vol72,they were so small they wouldn't set up on the side of it

cankels not hams is what I got lol

I don't lay one in a pan either,I assume that is just for clean up purposes ?

 

[vols72]

I had to lay my down on the sliced side vol72,they were so small they wouldn't set up on the side of it

cankels not hams is what I got lol

I don't lay one in a pan either,I assume that is just for clean up purposes ?

Yeah I was being lazy,went hot and fast. Used the pan to catch the drippings so not to have the flare up and burn

 

[governmentmule]

I did the Texas crutch on those hams I smoked and I have to say I was impressed with how much cooking time it knocked off

I think I'm going to have to go to a decent grocery store this week and pick up a chuck roast, a brisket and a big ole pork tenderloin and start smoking more beef

of course after I go and see what the Doc has to say about my cholesterol level this week,it may be eat more fish and chicken

and i do have to say that my barrel smoker does a good job of getting rid of the drippings

 

[volwindy]

Amazing!!!

 

[governmentmule]

looks great volwindy

 

[Coug]

Well guys... I've decided lamb is not my favorite meat after this Easter Holiday. We did a leg roast in the oven with garlic, rosemary, and parsley on top of a layer of baby golden potatoes. This particular leg was extraordinarily fatty, so much so that during cooking the fat dripped down and was soaked up by the potatoes in addition to the olive oil we had lightly coated the potatoes with already. In the end it came out underdone and for whatever reason didn't seem to have that much flavor.

We did do one last year and it came out a lot better and with more flavor. Maybe it was just an execution failure.

 

[governmentmule]

sounds like a shot of bad leg coug