2022 Official Gratuitous Grilling/BBQ/Cooking Thread

[BigRed]

I buy it from the Meat Church website it’s like $55 shipped to me.


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How have I missed this site????

Thank you much!

 

[Bill2905]

How have I missed this site????

Thank you much!

I just stumbled on to this site myself a few days ago while searching videos on cooking brisket.

 

[Rookie]

Product Catalog [Texas BBQ Rub]

www.texasbbqrub.com

This stuff is amazing...

 

[sharkey]

$12.99/lb at Fresh Thyme today and I couldn't resist. Light dry brine overnight, and a nice dinner tomorrow.

 

[Brandon]

Customer tipped me 2 grass fed t-bones and 2 lbs ground beef.

Couldn't resist not lighting the Kamado and getting them in there.

They were delicious!

 

[Brandon]

Has held the temp since about 9:30am and has not moved. Took the pic 90 min in.... want them to cook so I won't look anymore

Happy fathers day!

 

[Mitch B]

I just stumbled on to this site myself a few days ago while searching videos on cooking brisket.

Matt Pittman is the man! His meat church YouTube videos are really good and informative!


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[sharkey]

Was a little worried, temps kept running away tonight. Came out OK, a little past medium around the edges.

 

[Mitch B]

I remember now. You cooked a bunch up just a couple months ago.
Sounds like it's a hit, any tips on how you reheat it. Cooking some today for the daughter's grad party tomorrow. Any help with the best way to reheat it is welcome. The wife was thinking crockpot.

Sorry, a little late now but 2-3 hours in a crockpot or if it’s just a small gallon bag for a meal warm water under the sink until heated.

Me and another guy have smoked about 40 butts and got about 20 more to do before the season is over!


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[NyleRN]

Took the leftover smoked pork butt from last night and reheated on the Blackstone. Grilled a jalapeño pepper and made some street tacos

 

[chezuki]

Gave the griddle a Father’s Day workout.

 

[mikek]

Bacon smash burgers on the blackstone yesterday.

 

[phylodog]

No delicious meat to show this time but instead, a tip for those using charcoal, particularly in a kamado type cooker. This thing has changed my game in a very good way. I'm not usually in a hurry when I cook but I'll admit that there are times I don't want to wait for the entire bed of coals to get going so I can get a good sear. This thing will get the whole coal bed going quickly with very little waiting. The really nice bonus is that I'm not "wasting" as much charcoal just waiting for the combustion to naturally spread (the first coals lit are usually about gone by the time everything gets going). I've used it the last six times or so and I'm getting a LOT more use out of my lump charcoal. This is one area where the kamado cookers excel as they can be shot off and kill the fire pretty efficiently.

Anyway, just thought I'd share. This thing has likely paid for itself already in lump saved.

 

[tim87tr]

Wanted to pass along some techniques I'd used for effeciency...and deliciousness! I know many have a larger dehydrator but I don't yet. I do have an 8qt Ninja Foodie that has been used for so many things and just used it for a small batch of beef jerky. It's basically 150F for 3 hours, longer for dryer jerky. Going to try out other "cheaper" cuts of meat, vegetables and fruits if anyone has suggestions. This time I used round steaks, which turned out well.

I'd mentioned before when I've fired up the Camp Chef pellet smoker, I've loaded it up with slightly thawed roasts that had been salted and seasoned. Smoked on 160F low with cherry pellets for about three hours and then refreeze what you don't cook immediately. I smoked a beef sirloin and chuck roast, 4 long pieces of round steak (for the jerky on top smoker level), and a pork shoulder and loin.

Can put a presmoked frozen pork shoulder in the Ninja and pressure cook for 2 hours. Obviously works best for the fatty high heat cuts like the chuck roast and pork shoulder. I really like the pressure cooker option. For example it'll do frozen green beans in 4 minutes and "hard boiled" eggs in 8 minutes.

 

[Brandon]

I still have lump coal from the original bag I bought whe I got my Kamado. If I would have used my old webber ad much as I do the kj, I know the twin pack of charcoal would have been used twice over easily.

I have also seen a couple of highly ratwd electeic coal starters. I just use the heavily bound rope like starter things.

 

[jerrob]

Candied bacon time.

 

[Jaybird1980]

Smoking some more bacon tonight.

 

[BigRed]

Smoking some more bacon tonight.

View attachment 207456

Still on my "to do" list....Need to get a slicer.

Stuff looks AWESOME!!!!!

 

[BigRed]

Smoking some more bacon tonight.

View attachment 207456

Let's see some after pics before it gets devoured.

 

[phylodog]

Just dropped the first batch of boneless - skinless chicken thighs on the stickburner. Hoping to get everything done in two batches but it's looking more like three. I'll prob run two tonight and another tomorrow. They've been dry brining/marinating/whatever in some cajun rub since mid day and smell fantastic.

Nothing produces the flavor of a stickburner. They may be a pain compared to the others but it is so worth the effort.