2023 Smoking/Grilling/Cooking thread

[d.kaufman]

Time to start a new thread for a new year.
Link to 2022 thread

2022 Official Gratuitous Grilling/BBQ/Cooking Thread

Let’s start it off right. Corned beef and cabbage in the crock pot for dinner. Bacon and eggs on the griddle this morning. Mod Edit: previous years thread. https://www.indianagunowners.com/threads/2021-official-gratuitous-grilling-bbq-cooking-thread.500608/page-44

www.indianagunowners.com

First long smoke with the new Z grills pellet smoker

8# pork shoulder. Started right after midnight. Hit 201° after 13hrs. All wrapped up and in the cooler now

 

[mike4sigs]

Here is to New Year of Smoking ,Grilling and Cooking

 

[MarmotMountain]

I haven’t seen a cover like that before. I assume it just helps with heat retention?

 

[d.kaufman]

I haven’t seen a cover like that before. I assume it just helps with heat retention?

Yeah. It's a blanket made for the grill. Useful for cold weather

 

[chezuki]

Yeah. It's a blanket made for the grill. Useful for cold weather

We smoked 20lbs of pork on our zgrill last week when the wind chill was -30°. Other than using a few more pellets than normal, no issues even without the blanket.

 

[Rookie]

Got lasagna with homemade pasta on the smoker

 

[Brandon]

I've been slacking on using the grill :*(

 

[Jaybird1980]

I've been slacking on posting pics.

Did wings, pork loin, and chili and either forgot pics or forgot to post.

Hoping to do some jerky with ground venison this week. Been wanting to try that style for awhile and got a jerky cannon for Christmas

 

[MikeDVB]

For some reason I read the title as, "223 Smoking/Grilling/Cooking thread"

I was like wait... what?

 

[Nazgul]

Wife made some good white chili for New Years. Chicken gets smoked on the ceramic smoker first then added to all the goodies.

Don

 

[chipbennett]

Made ribs and a brisket flat for New Year's Day. I'll get pictures up... sometime.

 

[hoosierdaddy1976]

Last night's birthday dinner for the wife.
Trimmed and cut

Work in progress

On the plate

 

[chezuki]

Unpopular opinion time…

Filet sucks. I’ll take a ribeye or strip over filet any day of the week. I’ve tried every method and I just don’t see the allure of filet. I know some people love them, and I’ve had what others described as “the best filet they’ve every had”. I’ve never been that impressed.

 

[d.kaufman]

Unpopular opinion time…

Filet sucks. I’ll take a ribeye or strip over filet any day of the week. I’ve tried every method and I just don’t see the allure of filet. I know some people love them, and I’ve had what others described as “the best filet they’ve every had”. I’ve never been that impressed.

Man I love filet and believe it or not my local Meijer has the best around. Ribeye a close second but everything else I'll pass on.

When I buy my side of beef every year, the Porterhouse will get grilled but t-bones and strip steak get used for fajitas

 

[Rookie]

Unpopular opinion time…

Filet sucks. I’ll take a ribeye or strip over filet any day of the week. I’ve tried every method and I just don’t see the allure of filet. I know some people love them, and I’ve had what others described as “the best filet they’ve every had”. I’ve never been that impressed.

Absolutely. I'll take a ribeye over any other cut of beef every time. I'll take flank or skirt over filet.

 

[Jaybird1980]

Man I love filet and believe it or not my local Meijer has the best around. Ribeye a close second but everything else I'll pass on.

When I buy my side of beef every year, the Porterhouse will get grilled but t-bones and strip steak get used for fajitas

You do know T-bones and Porterhouse come from the same cut of meat right? The T-bone is the front half of the loin and the porterhouse comes from the back half of the same loin. They both are made up of a strip on one side of the bone and a filet on the other.

Ribeye tops them all for me. T-bone and Porterhouse come in second.

I agree filet is overrated at least for me. My daughter on the other hand really prefers the leaner cuts.

 

[d.kaufman]

You do know T-bones and Porterhouse come from the same cut of meat right? The T-bone is the front half of the loin and the porterhouse comes from the back half of the same loin. They both are made up of a strip on one side of the bone and a filet on the other.

Ribeye tops them all for me. T-bone and Porterhouse come in second.

I agree filet is overrated at least for me. My daughter on the other hand really prefers the leaner cuts.

I know this. The porterhouse has a much bigger filet v/s a t-bone. That's why t-bone gets relegated to fajitas like NY strip does. At least a decent porterhouse has a 3-4oz filet on it.

 

[hoosierdaddy1976]

Unpopular opinion time…

Filet sucks. I’ll take a ribeye or strip over filet any day of the week. I’ve tried every method and I just don’t see the allure of filet. I know some people love them, and I’ve had what others described as “the best filet they’ve every had”. I’ve never been that impressed.

Not a terribly unpopular opinion. I'd rather have ribeye or strip myself. I even would take a very nice sirloin. They all have much better beef flavor, albeit while sacrificing tenderness.

Having said that, the next time I see a whole tenderloin for $5.50/lb, I'm jumping on it again. Seven nice center cut steaks and enough left from the ends and chain to have beef stroganoff tomorrow.

 

[Bill2905]

Last month, I bought a small rib roast on sale for Christmas Day and stuck it in the freezer. I planned to cook it on the Traeger but with the weather being so cold on Christmas, I debated just sticking it in the oven. I decided instead to get this insulation blanket for my Traeger after seeing something similar on this thread a while back. It was an off brand which cost about half as much and got better reviews than the Traeger branded one.

It helped a lot in the 12 degree cold and my temperature held much more stable than I am accustomed to seeing in cold weather. The roast turned out pretty good too.

 

[Bill2905]

I have always been a fan of strip but it's getting harder and harder to find ones that aren't tough and chewy at the local stores. Any more, I only eat it at a good steak house. We have been grilling more filets than anything else lately.