Rvarookie Posted May 29, 2021 Share Posted May 29, 2021 5 minutes ago, wxtrix said: sous vide first and then i'll smoke it. I bet that turns out amazing! Link to comment Share on other sites More sharing options...
WxUSAF Posted May 29, 2021 Share Posted May 29, 2021 Seasonal cocktail: The Drunken Cicada 1 shot Bourbon 4 shots ginger beer 2 maraschino cherries and splash of the cherry syrup 1 Link to comment Share on other sites More sharing options...
North Balti Zen Posted May 30, 2021 Share Posted May 30, 2021 I am (just a hair older than the youthful @H2O ) - and despite a lifetime of grilling, have never tried to smoke a pork shoulder for homemade pulled. So, today is the day. About four hours in, using the off-set smoker for the first time, fingers crossed. Worst case scenario, I **** it up, and swing up to MissionBBQ and get it that way. But I think I have a shot at this. 4 Link to comment Share on other sites More sharing options...
WEATHER53 Posted May 30, 2021 Share Posted May 30, 2021 Burgers and mild/sweet Italian sausage on grill tomorrow Anybody have a preferred brand of grilling sausage? Link to comment Share on other sites More sharing options...
Rvarookie Posted May 30, 2021 Share Posted May 30, 2021 2 hours ago, North Balti Zen said: I am (just a hair older than the youthful @H2O ) - and despite a lifetime of grilling, have never tried to smoke a pork shoulder for homemade pulled. So, today is the day. About four hours in, using the off-set smoker for the first time, fingers crossed. Worst case scenario, I **** it up, and swing up to MissionBBQ and get it that way. But I think I have a shot at this. Don’t panic at the temp stall. The temp will eventually rise or worse case you wrap in foil and finish in oven. Good luck man don’t over think it Edit: below is site I used when was into smoking few years ago. Great tips and rub/sauce recipes. Check out the Lexington dip sauce if you are a east nc vinegar guy. Also got ketchup based and others if vinegar not your style https://amazingribs.com Link to comment Share on other sites More sharing options...
North Balti Zen Posted May 30, 2021 Share Posted May 30, 2021 thanks. Hit 171 at four hours - per the youtube videos have wrapped and am finishing still on the smoker. Link to comment Share on other sites More sharing options...
Rvarookie Posted May 30, 2021 Share Posted May 30, 2021 1 minute ago, North Balti Zen said: thanks. Hit 171 at four hours - per the youtube videos have wrapped and am finishing still on the smoker. Yeh I never even had to wrap mine back in day but def helps speed it along if running low on fuel. Shared recipe site above if you want any ideas on sauces. Link to comment Share on other sites More sharing options...
North Balti Zen Posted May 30, 2021 Share Posted May 30, 2021 thanks! Link to comment Share on other sites More sharing options...
North Balti Zen Posted May 31, 2021 Share Posted May 31, 2021 It came out great. Flavor was tremendous and lots of positive feedback. 4 Link to comment Share on other sites More sharing options...
poolz1 Posted May 31, 2021 Share Posted May 31, 2021 4 Porterhouse steaks...cut 1.5" thick and ready for the grill. I still think the ribeye is the best cut especially for grilling but I dont think there will be any complaints. Getting ready for my pre-company beer.....beautiful outside! 7 Link to comment Share on other sites More sharing options...
poolz1 Posted June 1, 2021 Share Posted June 1, 2021 1 hour ago, wxtrix said: sous vide then smoked pork belly tacos: I had to look up sous vide when you mentioned it the other day. Whats your overall experience using this? Really intrigues me but I am also not trying to reinvent the wheel. Just curious if it requires a whole new learning process when it comes to doneness....I understand that the device creates the perfect doneness but do you compensate for whether you are finishing on the grill, cast iron or smoker...etc? Tacos look stellar, btw.... Link to comment Share on other sites More sharing options...
vastateofmind Posted June 1, 2021 Share Posted June 1, 2021 Sunday A.M. breakfast -- hash browns in a spot of olive oil, with freshly diced onions and peppers and some leftover sausage. Had the pedestrian fare (e.g., burgers, dogs, baked beans) for yesterday's BBQ, however, Mrs. V and I collaborated on an ultimate chocolate fudge bundt with Ghirardelli ganache. (I may have gone a little overboard with the ganache...but baker's prerogative). 5 Link to comment Share on other sites More sharing options...
vastateofmind Posted June 5, 2021 Share Posted June 5, 2021 16 hours ago, wxtrix said: oceanwx's by request birthday dinner: Meat looks perfect...but that roasted asparagus sounds like heaven right now, we haven't had it in ages. Just added to the weekly grocery list. Link to comment Share on other sites More sharing options...
MillvilleWx Posted June 5, 2021 Share Posted June 5, 2021 Wife and I celebrate our anniversary on Tuesday. I'm going to get a few American Wagyu Filets from the local butcher here and cook them on the cast iron pan with basted butter/garlic/thyme. Thinking roasted asparagus now after seeing @wxtrix pics, as well as loaded baked potatoes. Man, I'm excited to cook! 2 Link to comment Share on other sites More sharing options...
Rhino16 Posted June 5, 2021 Share Posted June 5, 2021 21 hours ago, wxtrix said: oceanwx's by request birthday dinner: Wow... perfect color for the meat. Always sad to occasionally see an asparagus fall through the slats, but I guess the grill needs to eat too. Does anyone like rosemary on a steak? I tried that last time I made one, and enjoyed it. Link to comment Share on other sites More sharing options...
Rvarookie Posted June 6, 2021 Share Posted June 6, 2021 On 6/4/2021 at 8:02 PM, wxtrix said: oceanwx's by request birthday dinner: Reverse sear? Link to comment Share on other sites More sharing options...
Mrs.J Posted June 15, 2021 Share Posted June 15, 2021 Pork stir fry tonight. 9 Link to comment Share on other sites More sharing options...
nw baltimore wx Posted June 15, 2021 Share Posted June 15, 2021 Yum. Thank god you’re back @Mrs.J. I’ve been withering away to nothing in your absence. 3 Link to comment Share on other sites More sharing options...
Mrs.J Posted June 16, 2021 Share Posted June 16, 2021 4 hours ago, nw baltimore wx said: Yum. Thank god you’re back @Mrs.J. I’ve been withering away to nothing in your absence. Link to comment Share on other sites More sharing options...
MillvilleWx Posted June 19, 2021 Share Posted June 19, 2021 I’m definitely late to this, but had some really good food over the past few weeks. I mentioned that I was going to make a special dinner for my wife and I for our anniversary, and it turned out spectacular. This was an American Wagyu filet cooked medium-rare on a cast iron pan. Butter and garlic basted while cooking, and seasoned with kosher salt, fresh ground pepper, and a touch of garlic powder. It was “melt in your mouth” good. Served with a side of hand cut fries and roasted asparagus. Wife was super happy with it, so that was a home run. Looking forward to doing a Wagyu ribeye another time from the same local butcher. Next on the list was a delicious sharing of tacos from a place in Dallas, Velvet Taco. They specialize in all kinds of specialty tacos. My wife had a Buffalo chicken taco and a, “Fish and Chip” taco which was phenomenal. I had the middle two, a Brisket taco topped with a cheese blend and delicious sauce. The other was a pulled pork forward taco with the best damn avocado relish I’ve ever had. Wanted a bowl of it by itself. That’s another story. Last food sharing was when we got back to Maryland. I had to do it. It’s a must….a giant crab cake from Romano’s in Glen Burnie. There’s not much more to be said. I was in heaven. Man oh man, do I miss it. All in all, I’ve had some great food recently. End of next month will be a time between both my wife and I’s bdays. The plan is a weekend in Austin and Fredericksburg, the heart of Hill Country for wining, dining, and fun. I can’t wait to to share our food-ventures there. Until then, look forward to all the different stuff shared here! . 8 Link to comment Share on other sites More sharing options...
Mrs.J Posted July 2, 2021 Share Posted July 2, 2021 Cajun shrimp tonight. And some new wine glasses. The younger Miss J did amazing at her horse show yesterday and with each blue ribbon got a gift. She chose two wine glasses as she said I needed a drink after two humid hot days at a show. 8 1 Link to comment Share on other sites More sharing options...
vastateofmind Posted July 3, 2021 Share Posted July 3, 2021 As I just mentioned in another thread....Mrs. V and I are headed to Gatlinburg/Nashville, TN until next Friday, and I'm pretty damn sure that we'll have numerous "food porn" pics to share between now and then. At least, I hope I remember to take those kinds of pics while we're sampling the various food and drink while we're down there.... 2 Link to comment Share on other sites More sharing options...
Mrs.J Posted July 3, 2021 Share Posted July 3, 2021 Move over Chipotle Cilantro Lime Chicken Burrito Bowl with Cilantro Lime Rice. Mr. J and I had a date to the liquor store this afternoon as we were low on some of the staples. Picked up a different Tequila, Manik. Is in a pretty nice bottle and was quite smooth. So margaritas were had. 8 Link to comment Share on other sites More sharing options...
MillvilleWx Posted July 4, 2021 Share Posted July 4, 2021 Made this tasty meal the other night. Cajun shrimp scampi. Absolutely fantastic and packed with flavor. . 5 Link to comment Share on other sites More sharing options...
MillvilleWx Posted July 4, 2021 Share Posted July 4, 2021 Just now, wxtrix said: today i am grilling…my new carbon steel pan. it’s been a little tricky to season and so i’m letting it sit in the hot grill enclosure. dinner will be a reverse seared prime rib. homersimpsondrooling.gif 1 Link to comment Share on other sites More sharing options...
rclab Posted July 4, 2021 Share Posted July 4, 2021 On 7/3/2021 at 7:39 PM, Mrs.J said: Move over Chipotle Cilantro Lime Chicken Burrito Bowl with Cilantro Lime Rice. Mr. J and I had a date to the liquor store this afternoon as we were low on some of the staples. Picked up a different Tequila, Manik. Is in a pretty nice bottle and was quite smooth. So margaritas were had. Good evening Mrs J and happy 4th. I feel, strongly, that your culinary creations would far, far, far exceed any Chipotle mass produced serving. I’m sure Mr. J and the younger alphabets would agree. Stay well, I wish you peace. As always ….. 1 Link to comment Share on other sites More sharing options...
toolsheds Posted July 6, 2021 Share Posted July 6, 2021 Trying Blackberry Barbecue Sloppy Joes for dinner tonight.......hopefully it turns out tasty. 2 Link to comment Share on other sites More sharing options...
Rhino16 Posted July 10, 2021 Share Posted July 10, 2021 18 minutes ago, wxtrix said: i love to grill and i love all kinds of cooking tools, so when www.seriouseats.com recommends a grill accessory, i’m all over it. these are grates from www.grillgrate.com that you put over your existing grill grates to make your grill run hotter, to eliminate flare-ups, and to create perfect crusts (the grates are reversible to a flat top). i am psyched to try these out. Wait... if they’re on top of the existing grates, how does it make the grill run hotter? More mass? More metal contact? Link to comment Share on other sites More sharing options...
understudyhero Posted July 10, 2021 Share Posted July 10, 2021 That is similar to the Char Broiler Infrared Gas Grill setup I had a few years ago. It's all radiant heat so it should be more even as well. Link to comment Share on other sites More sharing options...
CAPE Posted July 11, 2021 Share Posted July 11, 2021 10 hours ago, Rhino16 said: Wait... if they’re on top of the existing grates, how does it make the grill run hotter? More mass? More metal contact? Aluminum has a high thermal conductivity, and the way the grates are designed allows for more uniform transfer of heat to the top. 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now