2020 Gratuitous Grilling/Griddlin/BBQ/etc. Thread

[Hoosierdood]

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[NKBJ]

Nice steak!

Just a condiment note in passing...
That freeze that bummed out the tomatoes left us with a lot of green ones. And I learned something as a result.

Green tomatoes just make the very best pepper sauce ever. Great taste. Thinner than ketchup but doesn't separate out so much when sitting in the bottle. Next year I may make a serious ginger basted sauce with green tomatoes.

 

[foszoe]

Nice steak!

Just a condiment note in passing...
That freeze that bummed out the tomatoes left us with a lot of green ones. And I learned something as a result.

Green tomatoes just make the very best pepper sauce ever. Great taste. Thinner than ketchup but doesn't separate out so much when sitting in the bottle. Next year I may make a serious ginger basted sauce with green tomatoes.

Nice tip

 

[OneBadV8]

Nothing special, but I made this little guy yesterday.

 

[ghuns]

Smoked some burger and veggies for chili...

 

[COOPADUP]

Smoked some burger and veggies for chili...

Man that looks great ! How many types of beans ?

 

[ghuns]

Man that looks great ! How many types of beans ?

Black and pinto.

My wife prefers it with those nasty "chili ready" beans from a can.

 

[COOPADUP]

Black and pinto.

My wife prefers it with those nasty "chili ready" beans from a can.

Mine too. I'm a huge fan of black beans and it adds a great color to the chili as well.

 

[04FXSTS]

I also use black beans. Jim.

 

[Mitch B]

Got some meat seasoned and marinating...plan on smoking it Friday! My pellet grill “hi smoke” setting runs about 225 degrees and takes about 1.5-2 hours to cook! Best jerky I’ve ever had!


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[Mitch B]

Sampling some now! You just can’t beat it!!


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[Hoosierdood]

Made some smoked salsa today. Put tomatoes, garlic, jalapenos, and onion on the smoker at 200 degrees for an hour. Then all in the food processor until desired consistency.

Finished off with some Moink Balls - one part Moo, one part Oink - 100% Awesome!


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[chezuki]

Smoked Cheez-Its

 

[hoosierdoc]

Sampling some now! You just can’t beat it!!


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I did two pounds of top round this week. as I'm eating my last piece my wife and son asked to try it. both liked it a lot until I mentioned it was the last piece

 

[Hoosierdood]

[FONT=&quot]Probably the best pulled pork I’ve made so far, and I’ve done a lot of pulled pork. Put a 11 lb butt on last night at 11:00 pm, and pulled it off at 9:00 this morning. Into the cooler for 4 hours, and was still 170 degrees when I shredded it. Didn’t even need the claws. It just fell apart with my hands. Homemade coleslaw and Mac and cheese to finish it off.


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[Rookie]

I'm attempting beef wellington tonight...

 

[Jaybird1980]

[FONT=&quot]Probably the best pulled pork I’ve made so far, and I’ve done a lot of pulled pork. Put a 11 lb butt on last night at 11:00 pm, and pulled it off at 9:00 this morning. Into the cooler for 4 hours, and was still 170 degrees when I shredded it. Didn’t even need the claws. It just fell apart with my hands. Homemade coleslaw and Mac and cheese to finish it off.


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That bark looks fantastic

 

[Hoosierdood]

That bark looks fantastic 

That picture was taken after I pulled the bone out, so it was a little messed up. Almost forgot to take a picture, I was so excited to pull it. But yeah, the bark was fantastic.

 

[Mitch B]

I did two pounds of top round this week. as I'm eating my last piece my wife and son asked to try it. both liked it a lot until I mentioned it was the last piece

Haha that’s about how it goes at my house too!


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[Hoosierdood]

This is why I look forward to the weekends. I don't get time to grill much during the week, so I do everything on the weekends.

Pizza for lunch yesterday, followed by chicken breasts last night. Then made some amazing bacon wrapped meatloaf for lunch today.

I think I have an addiction.


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