2021 Official Gratuitous Grilling/BBQ/Cooking Thread

[chocktaw2]

@Hatin Since 87, if you don't mind saying, what do you use for your onion ring batter?

Also anyone else do onion rings that don't mind giving the secret recipe away?

Pancake batter made with club soda.

 

[mike4sigs]

@Hatin Since 87, if you don't mind saying, what do you use for your onion ring batter?

Also anyone else do onion rings that don't mind giving the secret recipe away?

We use Drakes Seasoned with Garlic ,salt and pepper,
you can use it dry also just run whatever you are frying through your choice or liquid. For onion rings we like to use Buttermilk

 

[Mitch B]

Finally had some time to fire up the pellet grill

Seasoned and used lumber jack competition blend pellets cooking at 300 degrees.

160 internal temp, nice and crispy skin!

Basted in a BBQ sauce thinned out with honey and butter for the last bit of the cook until IT is 170!

DELICIOUS

Sent from my iPhone using Tapatalk

 

[chocktaw2]

I got asked to smoke 20lb BB for the annual Mayberry Fall Festival.

 

[Hatin Since 87]

I got asked to smoke 20lb BB for the annual Mayberry Fall Festival.

20 lbs won’t be bad.

 

[chocktaw2]

20 lbs won’t be bad.

No Sir, about 5hrs.

 

[Mark-DuCo]

Did a practice run on chicken halves for a contest this weekend. If anyone is in the St. Anthony area on Saturday, come check out the St. Anthony Fireman's Fest BBQ Contest. Stop by Team 30 Pack's site and I might have a beverage for you. There's also a car show during the day that is usually one of the biggest in the area.

 

[flyingsquirrel]

Let me tell ya, I don’t know who was sweating more, me or the tenderloins. Brined these 2 hours then on a hot hickory fire. Kinda got away from me on internal temp. 160. I bet they will still fill my belly.

 

[tim87tr]

Had some trouble with a pork butt today. My kids wanted friends over for supper so I threw an 8.5 lb pork butt on at 10:00 am, planning on eating at 7:30. I ran the grill at 250, thinking that 9 hours should be plenty. Wrapped it in pink paper at 4:00 when it hit 165 degrees. By 7:00, it was still at 167 degrees. This thing was stuck in the stall and wouldn’t budge. So I opened the vents and let the temp climb. Grill got up to 415 degrees, but the butt was still being stubborn. Finally at 9:30 it had reached 190 internal and was probe tender. I wanted to wait and let it get to 203 but everyone was hungry and it was getting late. Once I took it off, the bone did pull out pretty easy and the meat pulled pretty good. Could have been better. I’ve just never had a piece of meat be as stubborn as this one was.
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I follow some of Malcoms recipes on howtobbqright, website and YouTube.

Read somewhere the meats don't take on any more smoke after 140 to 150 F. For the pork shoulder, I pull it off then and give it a few hours in the crockpot. First hour on high then low for remainder. Saves the juices for the pulled pork too. Good luck.

 

[BigRed]

Loaded up a mess of wings this evening....

 

[Hatin Since 87]

Gotta work in the morning, celebrating birthday Sunday so after work I gotta 19 pound brisket to smoke overnight and be ready for the Sunday party. Taking Monday off, gonna be hungover and stuffed hopefully

 

[BigRed]

Why go out when homemade is better?!?!

 

[IndyGal65]

I've followed this guy's recipe (Aim'em and Claim'em Smokers You Tube Channel) to a T on several occasions and man does my butt ever excite the masses (tee hee). It's seriously juicy, good and tender. The 2nd pic is just prior to the addition of honey, butter, brown sugar, and bbq sauce, covering it with foil to go back on the grill for about another 2 hours or so, and then letting it rest for about 1 hour.

 

[Hatin Since 87]

Nice butt!



Gotta pick up some pellets after I leave work, some maple crown, and might grab a pork butt to throw on with the brisket thanks to the last post . I guess a lot more people are coming to party than I initially thought and I’d hate to be out of food and drunk... I’m a drunk muncher, once the buzz starts I like to snack throughout the buzz, especially BBQ

 

[Jaybird1980]

Nice butt!



Gotta pick up some pellets after I leave work, some maple crown, and might grab a pork butt to throw on with the brisket thanks to the last post . I guess a lot more people are coming to party than I initially thought and I’d hate to be out of food and drunk... I’m a drunk muncher, once the buzz starts I like to snack throughout the buzz, especially BBQ

Sounds like a good Birthday

 

[jerrob]

Have a happy birthday Hatin'.

 

[Hatin Since 87]

Sounds like a good Birthday

As long as I don’t burn the brisket or house down

 

[Hatin Since 87]

Have a happy birthday Hatin'.

Thank you

 

[Bill2905]

Chicken kabobs on the Traeger. I let them sit in some smoke at 215 F for about 15 minutes before dialing up the temp to grill them at 350.

 

[Cameramonkey]

I found these work MUCH better for "kebabs" And you can add stuff at the appropriate time to reduce over/under cooking. (E.g. onion petals burn if put in at the beginning)