The BBQ Thread

Grilled rabbit Peruvian style (w/lemon, white wine, paprika, cumin, garlic paste) and collards. Didn’t suck.

785BCC11-83B1-4D9E-A5DA-6FCC4E221889.jpeg

5B46B466-C4A9-423C-B97E-87850787C92C.jpeg
 
Something you can do on your grill or smoker which you might not have thought of attempting - meatloaf. You can do it directly on the grill if you make it firm enough (as long as you are able to do indirect heat), or you can put it in a foil pan. You can do meatloaf low and slow for 2-3 hours at 225 degrees, or crank it up to 350 and be eating in under 90 minutes. Super easy and the smoke from the grill really takes it up a notch. I did a keto version last night with lots of vegetables and crushed pork rounds in place of breadcrumbs that was off the hook good.
 
Man that looks good!
 
I actually meant to post this a couple of weeks ago when I did it. This is smoked chicken that I brined for 24 hours before smoking for 4 hours at 225. I'll be doing this one a lot, I think.

55898.jpeg
 
This is my 2nd cook on this thing. It's my first Kamado and the first time using an electric temperature controller. I've always wanted a Kamado style grill, like a BGE or a Kamado Joe, but I'm a cheap bastard, (and own 4 Weber kettles & smoker), so I've held off buying one. When the Akorn Auto Kamado went on sale, over the holidays for 1/2 price, ($232.00 OTD from Wally World), I couldn't pass it up. I like the idea of a Kamado, and love the controller, (basically a small fan that fires up when needed to keep the temperature constant) I need a lot more cooks under my belt, to figure out if I'll ever spend the big $$ for a ceramic version, (this one is double-walled metal). I'm still getting used to cooking with lump.
 

Attachments

  • akorn.jpg
    akorn.jpg
    803.9 KB · Views: 101
  • akorn brisket.jpg
    akorn brisket.jpg
    668.6 KB · Views: 95
In terms of taste it’s hard to beat a kamado but they all have a learning curve for sure. I think cooking with lump charcoal provides the most authentic taste but you can’t beat the convenience of a pellet grill.
 
Boone said:
In terms of taste it’s hard to beat a kamado but they all have a learning curve for sure. I think cooking with lump charcoal provides the most authentic taste but you can’t beat the convenience of a pellet grill.
Click to expand...

I'm pretty much at the bottom of that learning curve. I've only ever used lump for hot and fast cooks so it may take a while to figure it out on low n' slow. I'll get there.

With 4 kettles, 1 bullet smoker, 1 large gas grill & 2 portable gassers, Mrs. Skinfan would kill me if I added a pellet grill to my quiver. As it is, I got rid of one of the kettles, (sent it to a good home), to make room
 
I love grilled chicken. I found this recipe on the Virtual Weber Bullet Forums, which is a site for afficianado's of the Weber Smokey Mountain Cooker. If you are not familiar with it, it is a very affordable, awesome smoker option - can pretty much do anything more expensive smokers can do.

Anyway, they have some great content including recipes. This is one I have done a few times and really like. I will probably use chicken leg quarters and plan on smoking the chicken on my pellet grill for a couple of hours while basting every 15 minutes or so, then pull it, fire up the Weber Kettle and finish it on direct high heat to get a little char:

ROADSIDE CHICKEN

1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt

Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy

EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce.
 
Boone said:
I love grilled chicken. I found this recipe on the Virtual Weber Bullet Forums, which is a site for afficianado's of the Weber Smokey Mountain Cooker. If you are not familiar with it, it is a very affordable, awesome smoker option - can pretty much do anything more expensive smokers can do.

Anyway, they have some great content including recipes. This is one I have done a few times and really like. I will probably use chicken leg quarters and plan on smoking the chicken on my pellet grill for a couple of hours while basting every 15 minutes or so, then pull it, fire up the Weber Kettle and finish it on direct high heat to get a little char:

ROADSIDE CHICKEN

1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt

Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy

EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce.
Click to expand...
Thanks for sharing! I can echo your sentiment about the VWB board and the WSM smoker. Those things hold temps rock-solid. I keep the water pan in mine, but never put water in it. I keep it covered in foil, (double layered with a slight gap between the layers to keep any drippings from burning)
 
I did another hot and fast cook...this time I tried it with a pork butt. 8.5 lbs done in just over 7 hours. Avg temp in the low 300's I used the Kamado grill, instead of the WSM, with Royal Oak lump, fresh cherry wood, and small chunk of pecan. I didn't trim at all, figuring that the layer of fat would keep it from drying out. I cooked it fat-side down until the bark was set @ ~ 172 degrees then put it fat side up in a foil-covered aluminum pan until it was probe tender at 201 degrees. It doesn't look it, (that's the fat side in the pic), but it had a nice bark I rested it for a couple hours, (ordinarily I wouldn't rest it that long).. I posted a shot of the cook session from the CharGiller app, to give you an idea of the temps, in case any of you are as geeked as I am about BBQ. The temps swung a bit, the biggest swing was when I opened the lid to wrap, and it was pretty windy. Like the brisket I did a couple weeks ago, there was not a noticeable stall. If there was, it was short. This is also the first butt that I've wrapped/covered..I usually just let 'em go until they're done.
hot & fast butt cook.jpg
While we very happy with the results on a large cut like this one, I don't know that I would do hot and fast for a smaller roast.
hot & fast butt.jpg


hot & fast pulled pork.jpg
 
That looks amazing. I've never wrapped a pork butt (much less done one at high temp) but it makes sense that it would help keep in moist. That looks like it could be pulled very easily and super moist. Nice!
 
Boone said:
That looks amazing. I've never wrapped a pork butt (much less done one at high temp) but it makes sense that it would help keep in moist. That looks like it could be pulled very easily and super moist. Nice!
Click to expand...
Boone said:
That looks amazing. I've never wrapped a pork butt (much less done one at high temp) but it makes sense that it would help keep in moist. That looks like it could be pulled very easily and super moist. Nice!
Click to expand...
Thanks. It did pull easily. I've never wrapped one either, but I was worried that the higher temp would dry it out and turn the bark tough and bitter.
 
Let's keep this thread going. I'm always surprised that there aren't more carnivores posting in this one :)
 
18.5lb Prime Packer Brisket. Hot. Fast. It barely fit in the 18.5" WSM. I had to drape it over a chunk of wood and wedge it between the handles. The little white spot on the fat was made by the wood chunk. I'm pretty sure that I posted some pics in the "What's for Dinner" thread, but what the Hell? Smoked meat pics never get old.. :LOL:
brisket.jpg
hot and fast brisket slice.jpg


hot and fast brisket 1.jpg
 
That looks amazing! Warms my heart to see that Weber Bullet. Don’t own one anymore but I miss mine! Beef porn for sure…
 
We went to a friend's house for Thanksgiving and I had to work Friday. Felt like I missed out on cooking a Thanksgiving meal so on the way home, I bought a 15 lbs Butterball. Brining it overnight (I usually go with a version of Alton Brown's brining recipe). Making a rub out of:

1 cup mayo
2 T grated lemon rind
5 cloves minced garlic
2 T chopped fresh thyme
2 T chopped Chipotle pepper
1 T rotisserie chicken rub
1 T black pepper

In the morning will pull out the turkey, make pockes under the skin, and rub in down under and over the skin with the mayo mix. Will finish with more of the rotisserie rub. Gonna smoke it at low temp for 3 hours, then crank it up and grill it for another 3 hours or so.

Also doing stuffing, greenbean casserole, gravy, and collards. Pecan pie for dessert.
 
Boone said:
We went to a friend's house for Thanksgiving and I had to work Friday. Felt like I missed out on cooking a Thanksgiving meal so on the way home, I bought a 15 lbs Butterball. Brining it overnight (I usually go with a version of Alton Brown's brining recipe). Making a rub out of:

1 cup mayo
2 T grated lemon rind
5 cloves minced garlic
2 T chopped fresh thyme
2 T chopped Chipotle pepper
1 T rotisserie chicken rub
1 T black pepper

In the morning will pull out the turkey, make pockes under the skin, and rub in down under and over the skin with the mayo mix. Will finish with more of the rotisserie rub. Gonna smoke it at low temp for 3 hours, then crank it up and grill it for another 3 hours or so.

Also doing stuffing, greenbean casserole, gravy, and collards. Pecan pie for dessert.
Click to expand...
This past Thanksgiving was only 2nd time, (in 37 years), that I didn't have to cook and I loved it! Our son had us all over for Thanksgiving and it was a relief because Mom was visiting. We have a small house and I always have to get up early the next day and head up to PA for deer season the next day. It took a lot of stress of me. Fran made 4 pies and a sweet potato casserole, (he had 18 people for dinner), and I didn't have to do shit but drink a little scotch and eat. It was Heaven!

I did, however, miss out on having turkey and stuffing sandwiches in the tree-stand.
 
Alright Skinsfan1311, took a mental health day off from work today. Bought a 12+ lb brisket. Injected with my favorite injection, coated in SPG and it's on the Traeger at 275 or so (that's 'High Heat' for me, may bump it up to 300 depending on how the cook goes). Gonna pull it and although not my usual method, going to foil it with a mop of some kind once it hits 165. Will pull at 200 or so and let it rest and finish up the burnt ends right before dinner.

I always separate the point and the flat before I cook them. That's probably sacrilege but I like to be able to work with both separately.

Doing some homemade slaw and scalloped potatoes to go with.
 
Last edited:
You must log in or register to reply here.

Users Who Are Viewing This Thread (Total: 1, Members: 0, Guests: 1)

Who Read This Thread (Total Members: 9)

Help Users

You haven't joined any rooms.

    You haven't joined any rooms.
    Top