2021 Official Gratuitous Grilling/BBQ/Cooking Thread

[jerrob]

What time should Jerrob and I come over?

You Sir, are one helluva wingman................respect!

 

[BigRed]

Hoping to pick up some pork shoulders for the weekend smoker run.

 

[chezuki]

Maiden voyage.

 

[Mitch B]

Well here goes nothing…breakfast fatty is ready for smoking in the morning…fingers crossed!

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[Mitch B]

It did NOT disappoint…

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[nra4ever]

Just got done with a pork butt for dinner. In to the cooler it goes!

 

[rhamersley]

Well here goes nothing…breakfast fatty is ready for smoking in the morning…fingers crossed!

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[BigRed]

It did NOT disappoint…

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I have seen such a thing....have yet to do one....That looks AWESOME!

 

[BigRed]

Hoping to pick up some pork shoulders for the weekend smoker run.

Rollin, rollin, rollin, keep that smoke a rollin

 

[Mitch B]

I have seen such a thing....have yet to do one....That looks AWESOME!

It was AMAZING!! I got some maple syrup out to dip it in…100% will be doing it again!!


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[mike4sigs]

It was AMAZING!! I got some maple syrup out to dip it in…100% will be doing it again!!


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What temp and how long did you cook it?

 

[Mitch B]

What temp and how long did you cook it?

275 degrees for about 2 hours, when the IT was 160 the bacon wasn’t quite done in my opinion (team limpy/floppy bacon) so I took the IT to 170 and it was perfect! The sausage looks real pink in the picture but I have found that anything I wrap in bacon seems to have a pink color to it but the temp probe says it’s done so I don’t know what to say about the pink color (smoke ring maybe). YouTube link below to what I followed.

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[ghuns]

Omaha Steaks hot dogs are REALLY good...

 

[chezuki]

I’m still in the “throw everything I can think of on the griddle” phase of new griddle ownership.

Made some amazing blackened catfish tonight WITHOUT smoking up the house!

 

[hoosierdaddy1976]

Quick dinner after the softball game. Only a couple of us like onions.

 

[ghuns]

Pizza night...

 

[NKBJ]

Working on projects in my single days I'd roll out flaky biscuits and make prefab'd pockets for lunches, stuffing them with whatever meat and veggie leftovers that were in the ice box. Wanted to do the same thing yesterday but didn't have biscuits laying around. So I used two cups of flour, a teaspoon of salt, 2/3 cup of water and an egg. Had some leftover pork so chopped up celery and onion, spiced it up with cinnamon and ginger. Made moon pie looking stuffed pockets and fried them in butter. Turned out pretty good and the better 2/3's liked them.

 

[nra4ever]

Working on projects in my single days I'd roll out flaky biscuits and make prefab'd pockets for lunches, stuffing them with whatever meat and veggie leftovers that were in the ice box. Wanted to do the same thing yesterday but didn't have biscuits laying around. So I used two cups of flour, a teaspoon of salt, 2/3 cup of water and an egg. Had some leftover pork so chopped up celery and onion, spiced it up with cinnamon and ginger. Made moon pie looking stuffed pockets and fried them in butter. Turned out pretty good and the better 2/3's liked them.

Pictures please or it never happened Sounds tasty. I wanna see that.

 

[HoughMade]

 

[Mark-DuCo]

Anyone ever do Flank Steak over charcoal? And sure, for fajitas maybe, but I`m talking about even just to carve Flank Steak to just eat like steak. I know you carve against the grain to keep from making the muscle fiber tough, and probably a marinade doesn`t hurt. But does anybody ever just do a Flank Steak over charcoal?

I grill flank steak on my Green Mountain grill all the time, I like it almost as much as a ribeye. As long as you slice it against the grain it is super tender and has great flavor.