The BBQ Thread

Boone said:
Brisket and burnt ends were damned good for first run on the pellet smoker. I tend to have a problem doing brisket on the BGE that it cooks much faster than it should even though the temp is set correctly. I had the opposite problem with the Traeger - it was coming up to temp so slowly I ended up jacking my grill temp up (which I could all do from my phone). It should really take 10-12 hours minimum to do a decent sized brisket and that’s exactly what it took. Impressed with the product.
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Nice!
I don't do as many briskets as you, but I find that the cook times can vary a lot, even with cuts similar in weight. I think it depends more on the size and thickness, rather than the weight.
Regardless, since I've discovered the "hot and fast" method for briskets, I won't go back to those 10-14 hour cooks.

I'm glad that the pellet pooper works for you. I see one in my future, but I might have to dump a kettle, or two, to make that happen :LOL:
 
Brisket burnt ends
 

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Mentioned I recently bought a Traeger pellet grill a few months ago. I literally haven't touched my Green Egg or gas grill since then. This thing is so much fun to use and so easy, it flies itself so I refer to it as 'the 747'.

Going to do something different today and do a couple of meatloafs. I already know they will be amazing.
 
Just put them on…

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So - looking at the top meatloaf, you'd probably pick that one if given the choice. Looks delicious. But in fact, it was very average in terms of taste. The bottom meatloaf, which had 3 times the ingredient list of the other, and a simple tomato paste/brown sugar/apple cider vinegar glaze, was absolutely awesome. You can find the recipe here if anyone wants to try it... https://www.panningtheglobe.com/best-ever-meatloaf-recipe/
 
Holy **** - just did pizza on my Traeger smoker for the wife and I… maybe the best pizza I’ve ever had in my life!



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On my own tonight so did some bacon-wrapped jalapeño poppers and am now working on a tomahawk ribeye. Smoking it to 120 degrees or so, then going to crank the grill to 450 and sear for a few minutes on each side.

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Disgusting! You should come up here and cook one of those!
 
I am sorely disappointed in how rarely anyone posts in the Gastropub forum :)

I am trying something different tonight - mainly because I'm doing keto right now and am bored with food choices!

I bought some Johnsonville sausages (mild italian version and also a hot version). For the hot version, I split the sausage, stuffed with jalapeno pimento cheese, and wrapped in bacon, finishing with some Texas Pete and a lime/paprika rub on the outside. For the mild ones, I stuffed with standard pimento cheese, wrapped with bacon, and finished with some Meat Church Honey Hog rub.

Gonna put them on the smoker at 220 for 30-40 minutes, then crank up to 350 to get the bacon crisp.

Doing some grilled zucchini spears marinated in balsamic/olive oil dressing as a side.

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Proper guilt level achieved. 😉

Tonight- panko-coated pan sautéed pork chops with scalloped potatoes.

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Hard to bbq when it's -5 out.

I'll get active soon ..I hope hahaha
 
Sauces are kind of my thing.

If anyone is interested I have a fantastic Cesar salad dressing recipe that was over 10 years in the making. I used to love Outback’s version and became obsessed with recreating it (including trying to bribe a couple of their kitchen staff to no avail). Long story short I landed on my own, which I think is superior.
 
No. Please, whatever you do, don't share delicious recipes with us lol

Let's have it!
 
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