2021 Official Gratuitous Grilling/BBQ/Cooking Thread

[ghuns]

Do you like using the smoke tube? I have never had any issues getting smoke flavor from just my pellet grill, but I start my butts at 180 for 2 hours to get a heavy smoke on them and then bump up the heat to 250. I have the A-maze-n smoke generator for cold smoking, I've never tried it for hot smoking.

I use the tube mostly for specific flavored pellets. Those were hickory. I only use blended pellets in the hopper because it's a PITA to change the out.

 

[ghuns]

Looking good. I would like to put in a request. Do you have time to throw a butt on for me?

Anytime. But I don't deliver.

 

[yeahbaby]

I'm expecting some Cedar Grilling Planks to be delivered today. I've never used them before so I'm pretty stoked to try them out this weekend. Local Meijer store has fresh salmon on sale. Gonna give that a try. I'll let you all know how it turns out.

 

[HoughMade]

Smoking a couple of chuck roasts tomorrow. I'm making some pulled beef. I've done a lot of pulled pork, but never beef. I'll me making some French onion soup from the drippings just for fun.

 

[yeahbaby]

Smoking a couple of chuck roasts tomorrow. I'm making some pulled beef. I've done a lot of pulled pork, but never beef. I'll me making some French onion soup from the drippings just for fun.

Have had pulled beef, it's good. But you can't beat a good French onion soup.

 

[Mitch B]

More chicken wings...

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[ghuns]

Finally got the Bull's new baby brother properly christened...

Smoked a couple tied up ribeyes on the Bull, scallops and baked taters on the Bullseye before the ribeyes went over for a quick sear at 750 degrees. That little sucker gets HOT...

Gave the Bull a much needed cleaning Saturday which got me motivated to finally build the folding shelf I've been planning for months. Welded up a little frame out of 1/2" angle iron to hold a 1/2x12x36 piece of HDPE mounted to some folding shelf brackets...

 

[Rookie]

Nice job on the shelf. It's one of the most practical modifications to make.

 

[ghuns]

0-400 wings on the Bullseye tonight. Went about five minutes too long, still great...

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[ghuns]

I love smoking butts, briskets, ribs, etc but some Johnsonville brats and homemade fries with Joe's fry seasoning and garlic aiolii is still about my favorite meal. My wife demands those nasty stadium brats in the middle. Just ignore them.

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[Mitch B]

Spiral cut ham, seasoned with Malcom Reed’s The BBQ rub, 250 degrees on the pellet grill for 4ish hours (140 IT) spritzed with apple cider vinegar and apple juice! Absolutely delicious!!

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[ghuns]

This Bullseye gets HOT. Gave the steaks a couple minutes a side to finish them off after smoking on its big brother. Shut it off and still had plenty of heat to cook asparagus.

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[Axxe55]

Wife and I found a really nice pork butt at Krogers a few weeks ago. I smoked it a week ago, and it turned out awesome. Made pulled pork with it, and it made some great sandwiches.

 

[MRockwell]

Bacon!

After curing for a couple weeks, I threw the slab in the Bradley on Sunday. Used maple and apple to smoke.
Pulled out the slicer this morning and finished up the job.

This is the second belly I have made into bacon from a couple hogs I butchered last year. Simple recipe, but simply delicious. Had a bacon sandwich this morning, tomorrow will have bacon on a bison burger.

 

[chocktaw2]

Spiral cut ham, seasoned with Malcom Reed’s The BBQ rub, 250 degrees on the pellet grill for 4ish hours (140 IT) spritzed with apple cider vinegar and apple juice! Absolutely delicious!!

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With Maple syrup, and Pineapple. Sinfully delicious.

 

[Mitch B]

With Maple syrup, and Pineapple. Sinfully delicious.

I was thinking about letting the ham sit in pineapple juice for an hour or so next time, maybe spritz with pineapple juice also...I like the maple syrup idea too!


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[chocktaw2]

I was thinking about letting the ham sit in pineapple juice for an hour or so next time, maybe spritz with pineapple juice also...I like the maple syrup idea too!


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Yeah, baste every 20 min. Mine was on a rotisserie.

 

[Jaybird1980]

Bacon!

After curing for a couple weeks, I threw the slab in the Bradley on Sunday. Used maple and apple to smoke.
Pulled out the slicer this morning and finished up the job.

This is the second belly I have made into bacon from a couple hogs I butchered last year. Simple recipe, but simply delicious. Had a bacon sandwich this morning, tomorrow will have bacon on a bison burger.

Wow, I have got to try this.
Is there a recipe for curing and cooking you use?

 

[Jaybird1980]

I usually don't post pics of the stuff on the gasser, but I do use it a lot more than the smoker.

Some NY Strips

 

[MRockwell]

Wow, I have got to try this.
Is there a recipe for curing and cooking you use?

this is the recipe I use:

Bacon: A Simple Recipe

Ingredients

Pork Belly

2% - 2.2% - Salt (based on your preferences)

.2% - Cure #1

1.5% - Sugar

Instructions

Weigh pork belly and record weight. It's much easier to record in grams than pounds when dealing with percentages.

Based on that weight, measure out the rest of your ingredients in a separate bowl.

Combine meat and ingredients in a zip lock bag and rub the mix all over the belly.

Cure in fridge, for 2 - 3 days per pound (5lb belly will be 10 - 15 days).

Remove from cure and rinse off mixture. Pat dry with a paper towel.

Place belly on a wire rack, over a cookie sheet or plate, and allow to dry in fridge for 2 days to form a nice pellicle.

Remove from fridge and let come up to room temp before smoking.

Start your smoker with your favorite woods and smoke at a temperature of about 200 - 250, until your belly reaches an internal temperature of 150.

Remove from smoker and allow to cool to room temperature before placing back in fridge and/or slicing.

1. Enjoy

I got it from eatthepig.com, but I just looked and that domain is expired.
I also read through this page on curing: https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely

Here is a page with some recipes: https://amazingribs.com/tested-recipes/pork-recipes/how-make-smoked-bacon-home

I do everything by weight, and as the first article states it is easier to use grams.