2023 Smoking/Grilling/Cooking thread

[mike4sigs]

i love Deep fried Chicken Gizzards .However we are watching our carbs
Has anyone tried to grill them if so how did they turn out and please share your method .

 

[Brandon]

Happy birthday to me!

 

[cg21]

I smoke them for a hour or so at 180° on my pellet grill with a smoke tube, nothing on them. You can either finish them right away, or keep them in the fridge for a while. I'll smoke a bunch of them when I'm cooking something else and have extra room, then finish later in the week for dinner.

Then I throw them in a bag, add some olive oil, toss them around, then add Meat Church Holy Voodoo and coat them.

They go back on the grill at 400-450ish until a little charred and crispy.

From there I toss them in my secret sauce.

It's not really secret...

2 cups of Frank's
1 cup white vinegar
red pepper flakes
minced garlic
a dash of Worcestershire

Will give this a go today thanks. Will smoke now so they are ready for the grill at dinner time

 

[KG1]

Happy birthday to me!

View attachment 284591

Brisket kicks birthday cake's ass.

 

[Brandon]

Brisket kicks birthday cake's ass.

Sure does!!!! Best part was it was on sale for 2.99/lb and a coupon for $10 off a $75 or more purchase.

 

[KG1]

Anybody ever try a smoked chuck roast? I don't recall if I've seen it here before. If so how did it turn out?

 

[target64]

Anybody ever try a smoked chuck roast? I don't recall if I've seen it here before. If so how did it turn out?

Did one last weekend. Turned out fine. Salt,pepper,garlic. Ran it at 225 till it hit 170.

 

[BigRed]

Hit the stall 6.5 hours in. Into paper wrap.

View attachment 284532

I'll give it a B.

 

[bocefus78]

Babybacks cooked with mulberry wood. Should be done around 8pm.

I have 5 grills and nothing else compares to the ol home made stick burner.

 

[Brandon]

This was before the storms rolled in, it went for another couple 2 or 3 hours.

Cut the brisket down into 3 pieces and cooked one today.

I used the fat I cut off on top of the brisket instead of a spritz every so often.

Think it turned out good!

 

[NyleRN]

Anybody ever try a smoked chuck roast? I don't recall if I've seen it here before. If so how did it turn out?

I have several times. Either smoke it like a brisket and take it 195-200 internal and slice it or I've smoked it for about 3 hrs and then finish it in the crock pot Mississippi style

 

[NyleRN]

@KG1
Here's a chuck roast I did like a brisket. I pull it from the smoker when it hits 170 and wrap. Add a few tablespoons of beef broth and then into the oven at 250 till it hits 195 and then let it rest

Then here's where I smoked one for 3-4hrs and finished it in the crock pot Mississippi style. Both ways are really good.

 

[d.kaufman]

Tonight will be filet mignon and I'm gonna try the Ostrich filets with baked taters and corn on the cob.

Have a 9# shoulder I'll throw on the smoker at midnight tonight and when I pull that off tomorrow the pork belly will go on for my first attempt at bacon.

Pics will be forthcoming

 

[Doug28450]

Tonight will be filet mignon and I'm gonna try the Ostrich filets with baked taters and corn on the cob.

Have a 9# shoulder I'll throw on the smoker at midnight tonight and when I pull that off tomorrow the pork belly will go on for my first attempt at bacon.

Pics will be forthcoming

What time should I be over?

 

[d.kaufman]

What time should I be over?

I always cook for my friends on February 30th

 

[d.kaufman]

Did the filet mignon and ostrich filet

The ostrich was decent. I slightly overcooked it. Wanted to pull it at 140° but it was 150°. Not bad. If you didn't know it was ostrich, you'd think it was beef. Texture to me was like a NY strip steak

Ostrich on the left

 

[Creedmoor]

Did the filet mignon and ostrich filet

The ostrich was decent. I slightly overcooked it. Wanted to pull it at 140° but it was 150°. Not bad. If you didn't know it was ostrich, you'd think it was beef. Texture to me was like a NY strip steak

Ostrich on the left

View attachment 284872

I'm curious on what and how you are going to do you pork belly.
I have a chunk thawing in the fridge myself.

 

[d.kaufman]

I'm curious on what and how you are going to do you pork belly.
I have a chunk thawing in the fridge myself.

My initial attempt at bacon

It's been curing for 7 days now. Rubbed with smoked sea salt, black pepper, smoked paprika, sugar, and curing salt. Was rinsed this afternoon and will sit on a grate on cookie sheet uncovered till it goes on the smoker.

3-4hrs at 200° using apple and cherry wood till internal of 150° Rest and wrap and put in fridge. Then slice and fry as with any other bacon

 

[Jaybird1980]

My initial attempt at bacon

It's been curing for 7 days now. Rubbed with smoked sea salt, black pepper, smoked paprika, sugar, and curing salt. Was rinsed this afternoon and will sit on a grate on cookie sheet uncovered till it goes on the smoker.

3-4hrs at 200° using apple and cherry wood till internal of 150° Rest and wrap and put in fridge. Then slice and fry as with any other bacon

Did you flip it every day for the 7 days?

I'm curious how much water you got out of it?

 

[d.kaufman]

Did you flip it every day for the 7 days?

I'm curious how much water you got out of it?

Yes. Gave it a massage too each time...lol. probably had 1/4 cup of liquid at most and that was somewhere around days 3-5. Seems like liquid either evaporated or was absorbed back in by day 7