2021 Official Gratuitous Grilling/BBQ/Cooking Thread

[Hoosierdood]

Gonna need that dip recipe lol. Looks delicious.

As with most things I make, I don’t have a recipe. I just start throwing stuff together and adjust to taste.

I know I used one whole block of cream cheese, about 1/2 cup Mayo, one medium size red onion, one bundle of dill chopped up, and maybe 2 T horseradish. I then kept adding smoked trout till the desired consistency.

 

[Hoosierdood]

I picked up a 15# prime packer from Sams Club last night. Planning on having company over on Monday. I’m kinda excited.

 

[Mitch B]

A successful dove hunt means dove poppers tonight!

Being adventurous with some rubs and some just traditional!

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[Doug28450]

I picked up a 15# prime packer from Sams Club last night. Planning on having company over on Monday. I’m kinda excited.

I hate you. I went to Sam's last night on the way home from work and all of the prime packers were gone.

 

[chezuki]

For what it’s worth, I’ve found Kroger choice packers consistently turn out better than Costco or Sam’s Club “prime”. I have no idea why, but the primes always end up dryer by the time they are probe tender.

 

[chipbennett]

For what it’s worth, I’ve found Kroger choice packers consistently turn out better than Costco or Sam’s Club “prime”. I have no idea why, but the primes always end up dryer by the time they are probe tender.

One of the more famous brisket joints in Texas only uses choice packers.

Personally, I think the whole point of low and slow is bringing out the best in inferior cuts, which means that getting prime is often overkill/pointless.

 

[NKBJ]

After carving up a shoulder and putting on to cure for bacon, used the trimmings to make carnitas. After frying them simmered in roux gravy made with nuts, raisins, allspice and you name it. Served with rice, green beans, spiced chunks of tomato from the garden. The bug has our bowels unhappy but that as they comes later.

 

[BigRed]

One of the more famous brisket joints in Texas only uses choice packers.

Personally, I think the whole point of low and slow is bringing out the best in inferior cuts, which means that getting prime is often overkill/pointless.

TRUTH

 

[flyingsquirrel]

Going pure Hickory today.

 

[Jaybird1980]

Going pure Hickory today. View attachment 156864

Nice choice of beverage.

 

[Mitch B]

Dove poppers were so good I had to make them again!

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[Hoosierdood]

Throwing the brisket on at 6:00 pm. Planning to eat around 3:00 tomorrow.

 

[nra4ever]

Today was smoked tacos al pastor.

 

[Hoosierdood]

So I set my alarm for 6:00 am, planning on wrapping at the 12 hour mark. Grill had been holding steady all night at 220 degrees. When I woke up, the brisket was at 198 degrees internal. I probed it in several spots, and it was done.

So my 20 hour cook finished in 12 hours, without even wrapping. Now I need to hold this thing for another 7 hours.

 

[mike4sigs]

Opinions wanted from the INGO Grilling Crew .
I am wanting to use some wood chips to my low and slow cooking of my Ribs this time.
What have you found is the Best Method
Soaked and put in a Foil packet Or put in dry ?
and when and where do i put them for best results?

 

[KG1]

So I set my alarm for 6:00 am, planning on wrapping at the 12 hour mark. Grill had been holding steady all night at 220 degrees. When I woke up, the brisket was at 198 degrees internal. I probed it in several spots, and it was done.

So my 20 hour cook finished in 12 hours, without even wrapping. Now I need to hold this thing for another 7 hours.

View attachment 156965

Brisket for breakfast?

 

[mike4sigs]

Today was smoked tacos al pastor. View attachment 156944

what are you using for the Skewer/rod and the base

 

[Jaybird1980]

Opinions wanted from the INGO Grilling Crew .
I am wanting to use some wood chips to my low and slow cooking of my Ribs this time.
What have you found is the Best Method
Soaked and put in a Foil packet Or put in dry ?
and when and where do i put them for best results?

When I use charcoal I use chunks and spread them along ontop the row of charcoal. I only use chips on my brothers stand up propane, for that I have a small cast iron skillet that I fill and put over the fire pot. I never soak either.

Not sure what kind of grill setup you have.

 

[mike4sigs]

sorry that is A piece of pertinent info i should have included
Weber Kettle, using the side charcoal baskets

 

[Hoosierdood]

sorry that is A piece of pertinent info i should have included
Weber Kettle, using the side charcoal baskets

I dont soak chips or wood anymore. I just throw it on. If using chips, sprinkle them so they are scattered throughout the charcoal. If using chunks, place 3-4 mixed in with the charcoal. I've actually tried sprinkling some wood pellets on top of and around the charcoal with decent results.