2021 Official Gratuitous Grilling/BBQ/Cooking Thread

[gregr]

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.

Exactly. slice AGAINST the grain!

 

[chocktaw2]

Chez, that would make some great chops.

 

[jfed85]

Did a 12 pound whole brisket last night into today. Put it on the Weber Smokey Mountain at 5:00 PM last night and pulled it off today at noon when the internal temp was 201 and it probed like butter. It was really good, but I feel like I could improve it. This was my first try at a whole brisket. Rubbed with a premade, store bought, SPG (salt, pepper, garlic) rub.

 

[chezuki]

Just a light breakfast for the wife and I.

 

[flyingsquirrel]

Just a light breakfast for the wife and I.

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What, no eggs?

 

[rhamersley]

Just a light breakfast for the wife and I.

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What happened? Running low on bacon?

 

[chezuki]

What, no eggs?

We gave away 4 dozen yesterday and forgot to save any back for us.

 

[Hoosierdood]

This was my first attempt at al pastor. I will definitely be doing this again.

 

[nra4ever]

Baby backs just came off the smoker.

 

[flyingsquirrel]

The ribs looked lonely without the loin. Of course, beer is mandatory watching the Acorn. No set it and forget it at the hermitage.

 

[CindyE]

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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I want to make that sometime, and armadillo eggs, but creating the bacon weave seems to be something I am not good at!

 

[Jaybird1980]

The ribs looked lonely without the loin. Of course, beer is mandatory watching the Acorn. No set it and forget it at the hermitage. View attachment 148871

Looks like you're going to be eating good.

 

[BehindBlueI's]

I'm trying to smoke a meatloaf for the first time. I have two on the Big Joe, sitting in little foil boats in case they crumble. Only up to about 95 degrees but so far they are holding together.

 

[Jaybird1980]

I'm trying to smoke a meatloaf for the first time. I have two on the Big Joe, sitting in little foil boats in case they crumble. Only up to about 95 degrees but so far they are holding together.

One of my favorites. I have a wire rack I cook it on, but I've never had an issue with it trying to crumble, sometimes I mix in some bbq sauce to the mixture.

Delicious

 

[hoosierdaddy1976]

BBQ chicken and baked potatoes just about done

 

[foszoe]

I'm trying to smoke a meatloaf for the first time. I have two on the Big Joe, sitting in little foil boats in case they crumble. Only up to about 95 degrees but so far they are holding together.

Make sure to have extra lighters.

Seriously though, smoked a couple meatloaf for guys at work. They are awesome.

Your foil boats will also hold the juices nicely to protect against drying them out. I like to add a cup of kc BBQ sauce into my meatloaf when mixing them up.

And I just got my "free" 5.11 grilling apron....now to decide how many mags to strap on the molle.

 

[BehindBlueI's]

Meatloaf turned out pretty good. No crumbling. I used crushed up BBQ potato chips instead of bread crumbs. I thought it might match the flavor of the smoke better than the normal bread crumbs. BBQ sauce as the base for the glaze. Smoked it over hickory and eventually poked some holes in the foil to let grease drip into the fire. Good but not overpowering smoke flavor.

 

[Hatin Since 87]

Got 19 lbs of pork butt, been smoking all night, about 10.5 hours. About to wrap it with some butter and brown sugar for a few hours.

 

[Hoosierdood]

Made some pork loin for lunch today with sour cream and chives mashed potatoes.

 

[Hatin Since 87]

Just came off to rest, steaming. Have 2 pans of pork, since I wrapped it in foil I’ll open it and let it stop steaming so the bark gets hard again, then let it rest another 30 minutes before pulling.