Gratuitous Grill Thread 2014

[femurphy77]

MAN I forgot how much 2 a.m. SUX! But that's where the good pig starts!! Just firing up the smoker in preparation for 17 pounds of pork butt. We decided to give moodys a try so we bought the pig there, it's a little pricey but it's local sourced, antibiotics and hormone free. Good looking meat too, sorry no pics at this time. for some reason I'm not receiving the pics I emailed myself several hours ago.

 

[hoosierdoc]

Is that a good source for meat? We've been wanting to check it out.

 

[femurphy77]

Is that a good source for meat? We've been wanting to check it out.

It's some of the best looking we've bought yet and the lack of additives can't be a bad thing. We're thinking about limiting our meat purchases to local sources for this reason.

 

[chezuki]

Nevermind. Keep spending moody $$$. They're the best around.

 

[femurphy77]

Is that a good source for meat? We've been wanting to check it out.

Well we finally finished up and just tried our handiwork, at this time we are going to bypass Moodys for the butt because we are still in the learning phase of smoking meat. Due to several issues we were happy with one and disappointed with the other one. At twice the price of Moodys vs Kroger we'll continue getting it at Kroger, we've had good luck with theirs in both flavor and prep. Of course now we have to eat our mistakes, so pass the Stink Eye!

 

[forgop]

I have 1-1/2 hogs at Archers being processed. Whole live weight was 280 and the half is coming out of 289#. Also picking up a 1/4 of beef as halves not available until fall. It's gonna be a good time grilling/smoking it.

 

[jetmechG550]

Hate to say it but I've never been impressed with anything from Moody's, especially their prices

 

[phylodog]

Hate to say it but I've never been impressed with anything from Moody's, especially their prices

Agreed. They did have some duck breast in there which was good but it's tough to compare that to other places since you don't typically find it at the grocery.

 

[jetmechG550]

Agreed. They did have some duck breast in there which was good but it's tough to compare that to other places since you don't typically find it at the grocery.

ha yeah the duck is a bit of a one off. Really on the west side you can't go wrong with Valu Mart or Market down in Mooresville.

 

[femurphy77]

ha yeah the duck is a bit of a one off. Really on the west side you can't go wrong with Valu Mart or Market down in Mooresville.

We've been pretty happy with Valu Market meat, their bacon is excellent! I was just out to clean up the smoker from our effort the other day and I've never had as much fat drippings render off of any other meat, I was really shocked by that because the meat appeared to be fairly lean, almost to the point of being too lean. We did trim off 2 lbs of fat from each butt at $4.99/lb so if we buy there again we are going to request it be trimmed prior to purchasing.

 

[jetmechG550]

Ouch that's some pricey butt

 

[femurphy77]

Ouch that's some pricey butt

Yeah and I didn't even get a kiss afterwards!

 

[jetmechG550]

Yeah and I didn't even get a kiss afterwards!

 

[chezuki]

Late-night cookin'... 2:00am

Eye-of-round roast smoking hot and fast(ish) on the kettle.

 

[phylodog]

Probably nothing earth shattering to report but I thought I'd share. Grilled some pork loin chops up for dinner last night and the wife had purchased a roast to drop in the slow cooker today. Once the chops were finished I heated the BGE up to around 600* and seared the roast for about two minutes per side, just enough to crust them up a bit. Into the slow cooker they went this morning and when I walked in the door from work this afternoon I was greeted with the most heavenly of smells I've encountered recently. Try it, you won't regret it.

 

[GhostofWinter]

I'm marinating some sirloin steak for fajitas and some Greek style marinated pork chops as well for dinners this weekend...

 

[Sylvain]

Damn Chez has some pretty thick meat!

 

[jfed85]

Had some friends over for dinner last night. Converted my weber smokey mountain to a charcoal grill and they turned out fantastic.

 

[church]

Smoked these two pork shoulders this past weekend, 15lbs! Injected every hour with a solution of my own creation! Rubbed with kosher salt and cayenne peppper! Smoked for 12 hours, pulled at 185, rested for an hour before pulling.

 

[church]

Does any here have any preference to certain types of charcoal? I'm finding that i really like a 70/30 mixture of kingsford competition/lump for the first basket load and straight lump charcoal for the last basket.