Whatcha BBQ/grillin'? - Page 4

BigSlick · 05-20-2007, 01:17 PM

Sweet Jebus I cooked outside a lot this past week. You know that scene in Forrest Gump where he just stops jogging, and says something along the lines of "I think I'm done running for now"? I'm like that but with BBQ right now.

Saturday was chicken legs, a couple smoked rolls of Jimmy Dean breakfast sausage ("We have the technology..."), a tiny grassfed Boston butt from the Mennonites, and some leftover fresh hotlinks from Friday. Lump, hickory, and apple were what I burned.

Chicken legs with KONRIKO'S all up on 'em:

Here's one of the rolls of Jimmy Dean sausage. I actually did two, one of which was unrolled, flattened out, stuffed with cheddar, oaxaca (sp?), and chopped up poblano, and rerolled. Both were rolled around in rub. Here's the non-stuffed one. The stuffed one disappeared in like nine seconds after it came off the grill. Dig the smoke ring and crust on this thing.

The butt took a little while, even though it was tiny. I ended up pulling it after ten last night b/c I wanted to shut down the grill for the night. The top part shredded pretty good, and the couple forkfulls I had were not bad. I just shredded it, tried some and stuck it in the fridge for the next day. I was fairly stuffed by then.

That was it for Saturday. My son was asking about muffins during dinner last night, so I figured I'd do some baking. I did apple muffins using a grain and refined sugar free recipe from this book I have. The title of the book is "Grain Free Gourmet", and it could be subtitled "You Can Have Bread Again, But You'll Need Almond Flour". The muffins use honey for the sweetener.

Before:

Afterwards:

I've never baked anything outside and thought it would be cool to try. I was afraid that the muffins would come out like Old Smokey Joe's Smoke Filled Smokehouse, but they're totally awesome. Think wood-fired oven instead of Brisket McCoy's BBQ.

I had the ingredients on had to do these onion/parmesan/garlic/herb biscuits from the same book, and it called for the same temps, so after the muffins I did a couple batches of biscuits. Here's the bottom of one of the first batch biscuits:

Here's the second batch ready to come off the pizza stone. You know how great baked stuff smells when it's in the oven? You know how good grills/BBQ pits smell when you're driving home on a Friday with the windows down? These biscuits on the grill were pumping out both brands of olfactory goodness. Allsome.

Beast · 05-20-2007, 04:01 PM

That pulled pork looks awesome Slick.. So does that Jimmy Dean sausage..

Beast · 05-27-2007, 01:56 PM

We hosted a party for my wife's aunt's 75th birthday yesterday, and I busted out the smoker bright and early.. My wife's cousin got four 5 lb pork roasts and started marinating them Tuesday.. The marinade consisted of balsamic vinagrette, garlic, and rosemary (maybe a couple other things as well).. Here are some pics of the results..

kooldak · 05-27-2007, 02:47 PM

The plan for tomorrow is a prime rib roast on the Weber, Au Jus, baked potatoes, asparagus with Hollandaise sauce, corn on the cob and (now having seen the pics above) some baked Vadalias on the grill.

Ted · 05-27-2007, 06:43 PM

bs and tg1, y'all's pork looks mouth watering. I haven't done one in way too long. Mine never "pulls", though. I have to chop it. I need a smoker w/ a side fire pit. Mine is just one of the cheap cylinder jobs. It must cook it too fast.

the wife's been having a hankering for flank steak, so we're doing that tonight with more vidalias. Gotta eat 'em while they're here.

Did burgers last night, but at some point, this weekend, I've GOT to do ribs to complete the three day weekend grilling trifecta. But we're supposed to spend the day at the pool tomorrow. Maybe I can run home every coupla hours and feed the coals

kevin from buffalo · 05-27-2007, 08:12 PM

my ribs turned out bad today. too much onion powder in my dry rub and i soaked the ribs to long in cider vinegar. what a waste of time,effort and money. i don't know why..but i'm hit or miss when pre-baking..then grilling pork ribs.

Beast · 05-27-2007, 09:43 PM

Quote:

Originally Posted by Ted

bs and tg1, y'all's pork looks mouth watering. I haven't done one in way too long. Mine never "pulls", though. I have to chop it. I need a smoker w/ a side fire pit. Mine is just one of the cheap cylinder jobs. It must cook it too fast.

Thanks Ted..

To be able to pull or shred pork, you need to get the internal temperature of the meat up to at least 195, sometimes 200.. These were really lean pork loins or roasts that we did yesterday, so they didn't have much fat on them.. If you go with a pork shoulder or butt, though, they'll have more fat on them and will require the higher temps to rend out the fat, thus making them pullable.. The temps on these were around 170 (well done), but they were falling apart at times.. We ended up chopping these up..

My smoker is actually a vertical propane (

) smoker.. It's rectangle in shape as you can kinda see in the first pic.. I just turn the knob and check the temps occasionally.. It may be propane, but damn it churns out some good food.. I'm not sure of your setup, but you may want to also try putting the meat on the top rack instead of closer to the fire (if you have multiple racks)..

BigSlick · 05-28-2007, 11:31 AM

I cooked burgers/onions/ready to eat sausage links on Friday after work.

On Saturday, I cleaned out the grill, built a good fire with mesquite and apple chunks mixed in with the lump, and did some beef ribs and stuffed breakfast sausages. No rib pics, and didn't have any pics of the sausage, but I pulled the leftover one out of the fridge and here you go:

Note the fresh sheet of foil underneath the sausage. Nothing but the best for my SR.com brethren!

Sunday, I baked some blueberry almond flour muffins in the A.M., and that pile of lump with the mesquite in it came back to bite me, as there was a fist size chunk way at the bottom that still had a fair amount of smoke left. Not as smokey as you might think, but sort of a new taste sensation. In the P.M., I threw on some chicken thighs and a small grass-fed pork shoulder. I was almost out of apple wood, so threw all my remaining chunks on the fire for this stuff. The butt came off @ 195F looking like it fell from space.

If this is what space debris actually tastes like, then I can totally understand the projected explosion in private sector space travel. To the planet of BBQ! The ceramic platter that's in all my BBQ shots is from Potsalot in NOLA

bs

Joe OKC · 06-17-2007, 03:34 PM

Father Day '07

Smoked Duck, and Zummo'a boudin. {all I can get here}

The glaze is gonna be Orange, mango and Pineapple.....

Joe

MLU · 06-17-2007, 04:10 PM

Slick, is that last pic of the breakfast sausage the recipe you did with the Jimmy Dean roll last time, but didn't have pics of? It looks/sounds delicious. I have never thought of doing that with a roll of sausage. Where did you get the idea?

Just knocked out a few chicken breasts and some kielbasa on the neighbor's grill. No pics because I ate them already, but it was damn good. My neighbor had a whole beef roast going. It looked pretty tasty.

BigSlick · 06-17-2007, 04:45 PM

Quote:

Originally Posted by MLU

Slick, is that last pic of the breakfast sausage the recipe you did with the Jimmy Dean roll last time, but didn't have pics of? It looks/sounds delicious. I have never thought of doing that with a roll of sausage. Where did you get the idea?

Yep, except that was stupid Whole Foods sausage instead of Jimmy Dean's. That sausage started its life way too lean, and I think WFM actually fattens it up with soy oil to make up the difference *cringe*. Jimmy Dean's is the only way to fly. They're called "fatties" as in "roll up and smoke a fatty".

...

Alright, dammit. I had shut the pit down for the day (smoked chx thighs, an 8.5lb pork butt, and cranked it up to 350F to smoke some boudin at the end), but when I was digging around for some instructions on how to make a fatty, I found this guy's instructions and now I'm going to go stuff a few fatties and bring the pit back to life while the coals are still alive. THIS LINK is where I originally learned of the magical Fatty. That second link has mucho good info.