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***Official 2011 Grilling and BBQ thread*** (1 Viewer)

bryhamm

bryhamm

Footballguy
Kinda surprised TheFanatic hadn't started this thread yet.

Had an impromptu neighborhood cookout Fri night. Temps were pretty decent here in St Louis on Fri. I had the day off and had some leg quarters and some chicken wings thawed out. I chopped up some potatoes, tossed em in some oil with some instant onion soup and some garlic salt, then foiled em up and threw em on the grill for about 30min cooking indirectly. I then threw on the on the chicken quarters, also indirectly. It was about this time that things started coming together. One neighbor called to see what was up, so I told him to come up and bring something to grill. He brought chicken quarters as well. I called another neighbor and he said he was going to be home in about 30min and he had set some chicken quarters out that morning to grill. Two other families saw us out in my driveway and they came over, one with some steaks and one with some salmon and veggies (yes, they're Catholic). About this time I threw my wings on. By the time we got to this point we had two 22.5" Webers loaded up and we still had some quarters to cook up. So I took the middle section out of my WSM and used it like a little mini kettle to cook 7 more of the quarters. Great smells, eats, drinks, etc for most of the night.

And now we've got damn snow here in St. Louis. Oh well.

 
With the 10 billion inches of snow this year I grilled very rarely this winter.

Yesterday I gave my Egg a nice cleaning and am looking forward to making up for a lost winter.

 
In the middle of building a UDS. I have all of the parts, but will have to wait til my basement flooding remodeling is done before I can work on it in earnest. Hardest part will be removing the remaining rust. A few liner areas remain, but will come off with weed burner easily. Scores a CL 23" lid for the top but will need a new handle.

More to come as I work on it. My WSM 18.5" will have to go it alone for a while longer.

 
'Tony Jabroni said:
NY Strips and a foil packet of corn going on in about 45 mins. :thumbup:
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:confused:

Is this fresh cut off the cob, or some canned stuff? What do you put in with it? I imagine butter, but any other seasoning?

 
'PatriotJohn said:
In the middle of building a UDS. I have all of the parts, but will have to wait til my basement flooding remodeling is done before I can work on it in earnest. Hardest part will be removing the remaining rust. A few liner areas remain, but will come off with weed burner easily. Scores a CL 23" lid for the top but will need a new handle. More to come as I work on it. My WSM 18.5" will have to go it alone for a while longer.
Click to expand...
:blackdot: I need to do this.
 
Going to do some BB ribs for this weekends games along with some smoked mac and cheese and baked beans.

I'm gonna use a local butcher this time instead of Sams for the ribs to see if there is a noticable difference.

 
I'm back on the smoker....did a pork butt last weekend. As some of you might know, pork butt has been my downfall. I figured it out with help from my FBG BBQ brethren. Cooking them to 185-190 isn't enough. I went all the way to 200-210 and it was perfect pulled port. Pretty excited for this next season. :thumbup:

 
'The Commish said:
I'm back on the smoker....did a pork butt last weekend. As some of you might know, pork butt has been my downfall. I figured it out with help from my FBG BBQ brethren. Cooking them to 185-190 isn't enough. I went all the way to 200-210 and it was perfect pulled port. Pretty excited for this next season. :thumbup:
Click to expand...
Congrats, now make a batch of Roxy's Mustard sauce and get really excited
 
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Haven't done as much lately in terms of big cooks.

Lots of rainy weekends or busy weekends not getting any better with the kid's soccer games starting this weekend.

Adding in the running I am doing and the time isn't always there.

That said, I did grill up some incredibly tasty chicken and steak fajitas this week. Almost finished off the 3 whole beef tenderloins I bought over Christmas in Wisconsin (5.99/lb for a trimmed whole beef tenderloin...and its darn tasty beef and better than any beef I get here in Tennessee from any place other than a few select places that I pay way more than 5.99/lb for it).

Next weekend, there will be some sort of smoked meat going on (likely a turkey breast or a stuffed pork loin).

 
'Megla said:
Going to do some BB ribs for this weekends games along with some smoked mac and cheese and baked beans.

I'm gonna use a local butcher this time instead of Sams for the ribs to see if there is a noticable difference.
Click to expand...
Thanks for the reminder. Was trying to think of what I wanted to grill and/or smoke this weekend, and I haven't done Alien mac-n-cheese in a while. It's on the menu now.

 
'Megla said:
'The Commish said:
I'm back on the smoker....did a pork butt last weekend. As some of you might know, pork butt has been my downfall. I figured it out with help from my FBG BBQ brethren. Cooking them to 185-190 isn't enough. I went all the way to 200-210 and it was perfect pulled port. Pretty excited for this next season. :thumbup:
Click to expand...
Congrats, now make a batch of Roxy's Mustard sauce and get really excited
Click to expand...
As a side note, I know it's blasphemous to use anything but Kingsford on the WSM (at least it comes across that way on the virtual bullet site), but I used some Royal Oak (big orange bag) and I actually think it did a better job. Didn't have to use as much and the lump charcoal does give a different flavor. I threw on some hickory for good measure. I was happy with the results.
 
'The Commish said:
'Megla said:
'The Commish said:
I'm back on the smoker....did a pork butt last weekend. As some of you might know, pork butt has been my downfall. I figured it out with help from my FBG BBQ brethren. Cooking them to 185-190 isn't enough. I went all the way to 200-210 and it was perfect pulled port. Pretty excited for this next season. :thumbup:
Click to expand...
Congrats, now make a batch of Roxy's Mustard sauce and get really excited
Click to expand...
As a side note, I know it's blasphemous to use anything but Kingsford on the WSM (at least it comes across that way on the virtual bullet site), but I used some Royal Oak (big orange bag) and I actually think it did a better job. Didn't have to use as much and the lump charcoal does give a different flavor. I threw on some hickory for good measure. I was happy with the results.
Click to expand...
Don't know what happened here but it is pretty much a law of physics that lump burns faster and hotter than bricketts.I've used other bricketts before but am parcial to the Kingsford competition bricketts.
 
'CletiusMaximus said:
'NewlyRetired said:
With the 10 billion inches of snow this year I grilled very rarely this winter.

Yesterday I gave my Egg a nice cleaning and am looking forward to making up for a lost winter.
Click to expand...
My BGE stays operational year round here in the upper midwest.
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I wish we only had that much snow this year.Normally your picture is a normal winter for us and I shovel the deck and use it throughout the winter. This year I could not keep up and lost the battle.

 
'Megla said:
'The Commish said:
'Megla said:
'The Commish said:
I'm back on the smoker....did a pork butt last weekend. As some of you might know, pork butt has been my downfall. I figured it out with help from my FBG BBQ brethren. Cooking them to 185-190 isn't enough. I went all the way to 200-210 and it was perfect pulled port. Pretty excited for this next season. :thumbup:
Click to expand...
Congrats, now make a batch of Roxy's Mustard sauce and get really excited
Click to expand...
As a side note, I know it's blasphemous to use anything but Kingsford on the WSM (at least it comes across that way on the virtual bullet site), but I used some Royal Oak (big orange bag) and I actually think it did a better job. Didn't have to use as much and the lump charcoal does give a different flavor. I threw on some hickory for good measure. I was happy with the results.
Click to expand...
Don't know what happened here but it is pretty much a law of physics that lump burns faster and hotter than bricketts.I've used other bricketts before but am parcial to the Kingsford competition bricketts.
Click to expand...
It came up to temp VERY fast...only took 10-15 minutes maybe?? That was with a full water pan (3 gallons). Then I shut two of the bottom vents completely and left the third slightly opened. I left the top wide open. It was low and slow from there. Normally, with brickettes, I have to leave the bottom vents at least half open the whole smoke to keep temp up.
 
Been using the grill a lot more than usual lately.

I need to find something to put on one of the WSMs this weekend. Heck, maybe both of them..... :yes:

 
'bryhamm said:
'Megla said:
Going to do some BB ribs for this weekends games along with some smoked mac and cheese and baked beans.

I'm gonna use a local butcher this time instead of Sams for the ribs to see if there is a noticable difference.
Click to expand...
Thanks for the reminder. Was trying to think of what I wanted to grill and/or smoke this weekend, and I haven't done Alien mac-n-cheese in a while. It's on the menu now.
Click to expand...
Can you describe?
 
'Mr. Brownstone said:
'bryhamm said:
'Megla said:
Going to do some BB ribs for this weekends games along with some smoked mac and cheese and baked beans.

I'm gonna use a local butcher this time instead of Sams for the ribs to see if there is a noticable difference.
Click to expand...
Thanks for the reminder. Was trying to think of what I wanted to grill and/or smoke this weekend, and I haven't done Alien mac-n-cheese in a while. It's on the menu now.
Click to expand...
Can you describe?
Click to expand...
Here's a link with pics

 
'bryhamm said:
'Mr. Brownstone said:
'bryhamm said:
'Megla said:
Going to do some BB ribs for this weekends games along with some smoked mac and cheese and baked beans.

I'm gonna use a local butcher this time instead of Sams for the ribs to see if there is a noticable difference.
Click to expand...
Thanks for the reminder. Was trying to think of what I wanted to grill and/or smoke this weekend, and I haven't done Alien mac-n-cheese in a while. It's on the menu now.
Click to expand...
Can you describe?
Click to expand...
Here's a link with pics
Click to expand...
:thumbup:
 
'bryhamm said:
Kinda surprised TheFanatic hadn't started this thread yet.Had an impromptu neighborhood cookout Fri night. Temps were pretty decent here in St Louis on Fri. I had the day off and had some leg quarters and some chicken wings thawed out. I chopped up some potatoes, tossed em in some oil with some instant onion soup and some garlic salt, then foiled em up and threw em on the grill for about 30min cooking indirectly. I then threw on the on the chicken quarters, also indirectly. It was about this time that things started coming together. One neighbor called to see what was up, so I told him to come up and bring something to grill. He brought chicken quarters as well. I called another neighbor and he said he was going to be home in about 30min and he had set some chicken quarters out that morning to grill. Two other families saw us out in my driveway and they came over, one with some steaks and one with some salmon and veggies (yes, they're Catholic). About this time I threw my wings on. By the time we got to this point we had two 22.5" Webers loaded up and we still had some quarters to cook up. So I took the middle section out of my WSM and used it like a little mini kettle to cook 7 more of the quarters. Great smells, eats, drinks, etc for most of the night.And now we've got damn snow here in St. Louis. Oh well.
Click to expand...
:blackdot: Have to make some of these potatoes this weekend.
 
'Mr. Brownstone said:
'bryhamm said:
'Megla said:
Going to do some BB ribs for this weekends games along with some smoked mac and cheese and baked beans.

I'm gonna use a local butcher this time instead of Sams for the ribs to see if there is a noticable difference.
Click to expand...
Thanks for the reminder. Was trying to think of what I wanted to grill and/or smoke this weekend, and I haven't done Alien mac-n-cheese in a while. It's on the menu now.
Click to expand...
Can you describe?
Click to expand...
For smoked mac and cheese I use 4 8 ounce blocks of cheese (you can use any combo you want), I prefer, yellow american, colby jack, pepper jack and cheddar. Place in a tin with one stick of butter and melt,once melted add precooked noodles and allow to smoke for @ 1 hour, then add i can of campbell cream of cheddar soup, stir and let smoke for 30 minutes, add 1 jar of alfredo sauce (or 8 ounces of velveta) smoke for another 30 minutes, add 8 ounces of sour creame, stir and cover top with crushed up gold fish crackers, smoke for another 30, pull and serve.
 
I need help, and fast! Cooking out tomorrow!

Can somebody please explain to me the process of brining? I've read through Fanatic's blog front and back, checked some other BBQ sites, even checked Wikipedia, but I'm still confused.

I thought brining was introducing salt INTO the meat, breaking down the muscle fibers, allowing it to take on more moisture (or something to that effect). So, for lower fat meats like pork and chicken, that makes sense.

But, I read on GrillinFools about brining a corned beef in order to "leach" the salt OUT of the meat. Am I missing something? How can brining do both?

Please help! I'm smoking both a pork loin and a corned beef tomorrow, and would love to have them prepped as best I can, but I'm confused on this whole process. THANKS!!!

 
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I am not a BBQ expert, but I have brined before. It is meant to be used for lean cuts of meat by helping introduce more moisture into the meat. Brine with equal parts salt and sugar (1 cup of each into 1 gallon of water). I usually brine overnight. When you take it out, wash off and pat down before putting rub on it. I did this for my thanksgiving turkey and it came out fantastic! I always brine Chicken, lean pork, and any other lean cut of meat.

Good luck!

 
Great weekend to smoke! Got 10 chicken thighs going for dinner and leftovers this week. Nothing fancy, but will still taste great!

 
Lots of old and random bricks around my property. A few weekends ago I started collecting them. Ended up building a 3 foot diameter and 3 foot high chimney. I burn stuff in it. Last weekend I got some chicken wire and fashioned a bucket. I hung the bucket over the fire with a chicken in it. Basic bbq spice rub w/ olive oil. Holy crap what a success. Simple yet elegant.

 
'TylerRoseFan said:
Lots of old and random bricks around my property. A few weekends ago I started collecting them. Ended up building a 3 foot diameter and 3 foot high chimney. I burn stuff in it. Last weekend I got some chicken wire and fashioned a bucket. I hung the bucket over the fire with a chicken in it. Basic bbq spice rub w/ olive oil. Holy crap what a success. Simple yet elegant.
Click to expand...
Think of the dutch oven possibilities you could do with that.
 
I realize I should probably have my man card revoked for admitting this, but figured I may get some helpful answers if I cop to it: I can't grill a steak well.

I'm sure there are a few factors, but my grill seems unpredictable at times and I know I'm definitely not buying the right cuts of meat (my own assumption based on my lack of knowledge in the area). Currently we have a basic two burner propane grill. The most common error I find is the meat just comes out tough and dry and that's even following all of the conventions and tips, etc, on timing I read online. I should clarify that's even with cooking a steak to medium. It comes out pink but still seems dry and or one will come out medium and the other will be warmer. I definitely think consistency is an issue.

Any tips or recommendations on cuts and then potential areas to watch so I can improve? I know I'm not giving too much detail, but honestly it's because I'm not exactly sure what I'm doing wrong otherwise I'd fix that area.

 
'Jayded said:
I realize I should probably have my man card revoked for admitting this, but figured I may get some helpful answers if I cop to it: I can't grill a steak well. I'm sure there are a few factors, but my grill seems unpredictable at times and I know I'm definitely not buying the right cuts of meat (my own assumption based on my lack of knowledge in the area). Currently we have a basic two burner propane grill. The most common error I find is the meat just comes out tough and dry and that's even following all of the conventions and tips, etc, on timing I read online. I should clarify that's even with cooking a steak to medium. It comes out pink but still seems dry and or one will come out medium and the other will be warmer. I definitely think consistency is an issue.Any tips or recommendations on cuts and then potential areas to watch so I can improve? I know I'm not giving too much detail, but honestly it's because I'm not exactly sure what I'm doing wrong otherwise I'd fix that area.
Click to expand...
You are probably buying meat w/out enough fat. Go to the store and look for "USDA Choice" instead of the regular "Select". Go w/ a Ribeye. Make sure there is lots of marbleing.
 
'Jayded said:
I realize I should probably have my man card revoked for admitting this, but figured I may get some helpful answers if I cop to it: I can't grill a steak well. I'm sure there are a few factors, but my grill seems unpredictable at times and I know I'm definitely not buying the right cuts of meat (my own assumption based on my lack of knowledge in the area). Currently we have a basic two burner propane grill. The most common error I find is the meat just comes out tough and dry and that's even following all of the conventions and tips, etc, on timing I read online. I should clarify that's even with cooking a steak to medium. It comes out pink but still seems dry and or one will come out medium and the other will be warmer. I definitely think consistency is an issue.Any tips or recommendations on cuts and then potential areas to watch so I can improve? I know I'm not giving too much detail, but honestly it's because I'm not exactly sure what I'm doing wrong otherwise I'd fix that area.
Click to expand...
Lots of things could be creating your problemsFirst lets talk about the meat, we really need to know what you are buying, for best results use Choice in these cutsRibeye (bone in or boneless)NY StripT Bone or PorterHouseDelmonicaFilet MignonOnce you have a good feeling for these you can trySerloinTop RoundChuckLondon BroilThis article may help with Prep of the cheaper cutshttp://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.htmlFor the better cuts just salt and pepper prior to cooking.Second you should be cooking at a very hight temp to start out, turn one burner on high, make sure to clean and wipe down the grill with some olive oil, once hot place the steaks directly over the burner, for Med- Rare, give them about 4 minutes a side and them move them over to the side that is not on and let them cook for a bit more indirectly.Thirdly how are you dtermining if they are done, do your self a favor and buy a meat thermomter and use this scaleRare 120 to 125 degrees F Medium Rare 130 to 135 degrees F Medium 140 to 145 degrees F Medium Well 150 to 155 degrees F Well Done 160 degrees F and above
 
'Jayded said:
I realize I should probably have my man card revoked for admitting this, but figured I may get some helpful answers if I cop to it: I can't grill a steak well. I'm sure there are a few factors, but my grill seems unpredictable at times and I know I'm definitely not buying the right cuts of meat (my own assumption based on my lack of knowledge in the area). Currently we have a basic two burner propane grill. The most common error I find is the meat just comes out tough and dry and that's even following all of the conventions and tips, etc, on timing I read online. I should clarify that's even with cooking a steak to medium. It comes out pink but still seems dry and or one will come out medium and the other will be warmer. I definitely think consistency is an issue.Any tips or recommendations on cuts and then potential areas to watch so I can improve? I know I'm not giving too much detail, but honestly it's because I'm not exactly sure what I'm doing wrong otherwise I'd fix that area.
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for the life of me I too sucked at cooking a steak for a long time before I started to follow Alton's methods (recommended by many on FBG). From the first time I tried this very simple method the steaks have come out awesome. I love using rib eye.Watch here for the technique, best 9 minutes you will ever spendhttp://www.youtube.com/watch?v=3yX1Q3x9Cs4
 
Cooked what I think is the best brisket I've done yet (it's only my third or fourth I think). It also cooked really fast, 6lbs and done in 5 hours at 250. Did some baby backs at the same time.

 
'Megla said:
'Jayded said:
I realize I should probably have my man card revoked for admitting this, but figured I may get some helpful answers if I cop to it: I can't grill a steak well. I'm sure there are a few factors, but my grill seems unpredictable at times and I know I'm definitely not buying the right cuts of meat (my own assumption based on my lack of knowledge in the area). Currently we have a basic two burner propane grill. The most common error I find is the meat just comes out tough and dry and that's even following all of the conventions and tips, etc, on timing I read online. I should clarify that's even with cooking a steak to medium. It comes out pink but still seems dry and or one will come out medium and the other will be warmer. I definitely think consistency is an issue.Any tips or recommendations on cuts and then potential areas to watch so I can improve? I know I'm not giving too much detail, but honestly it's because I'm not exactly sure what I'm doing wrong otherwise I'd fix that area.
Click to expand...
Lots of things could be creating your problemsFirst lets talk about the meat, we really need to know what you are buying, for best results use Choice in these cutsRibeye (bone in or boneless)NY StripT Bone or PorterHouseDelmonicaFilet MignonOnce you have a good feeling for these you can trySerloinTop RoundChuckLondon BroilThis article may help with Prep of the cheaper cutshttp://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.htmlFor the better cuts just salt and pepper prior to cooking.Second you should be cooking at a very hight temp to start out, turn one burner on high, make sure to clean and wipe down the grill with some olive oil, once hot place the steaks directly over the burner, for Med- Rare, give them about 4 minutes a side and them move them over to the side that is not on and let them cook for a bit more indirectly.Thirdly how are you dtermining if they are done, do your self a favor and buy a meat thermomter and use this scaleRare 120 to 125 degrees F Medium Rare 130 to 135 degrees F Medium 140 to 145 degrees F Medium Well 150 to 155 degrees F Well Done 160 degrees F and above
Click to expand...
Thanks. I know one of the problems I seem to have is flare ups as well and that may just indicate that I need a new grill. I'll walk away with the lid closed to go inside and get a drink or whatever and then make it back out and open the lid and I'm met with fire and an overcharred piece of meat. That's probably more frustrating than anything, that the drippings are causing flare ups (and this is even with cleaning the grill before each cooking).
 
'Jayded said:
'Megla said:
'Jayded said:
I realize I should probably have my man card revoked for admitting this, but figured I may get some helpful answers if I cop to it: I can't grill a steak well. I'm sure there are a few factors, but my grill seems unpredictable at times and I know I'm definitely not buying the right cuts of meat (my own assumption based on my lack of knowledge in the area). Currently we have a basic two burner propane grill. The most common error I find is the meat just comes out tough and dry and that's even following all of the conventions and tips, etc, on timing I read online. I should clarify that's even with cooking a steak to medium. It comes out pink but still seems dry and or one will come out medium and the other will be warmer. I definitely think consistency is an issue.Any tips or recommendations on cuts and then potential areas to watch so I can improve? I know I'm not giving too much detail, but honestly it's because I'm not exactly sure what I'm doing wrong otherwise I'd fix that area.
Click to expand...
Lots of things could be creating your problemsFirst lets talk about the meat, we really need to know what you are buying, for best results use Choice in these cutsRibeye (bone in or boneless)NY StripT Bone or PorterHouseDelmonicaFilet MignonOnce you have a good feeling for these you can trySerloinTop RoundChuckLondon BroilThis article may help with Prep of the cheaper cutshttp://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.htmlFor the better cuts just salt and pepper prior to cooking.Second you should be cooking at a very hight temp to start out, turn one burner on high, make sure to clean and wipe down the grill with some olive oil, once hot place the steaks directly over the burner, for Med- Rare, give them about 4 minutes a side and them move them over to the side that is not on and let them cook for a bit more indirectly.Thirdly how are you dtermining if they are done, do your self a favor and buy a meat thermomter and use this scaleRare 120 to 125 degrees F Medium Rare 130 to 135 degrees F Medium 140 to 145 degrees F Medium Well 150 to 155 degrees F Well Done 160 degrees F and above
Click to expand...
Thanks. I know one of the problems I seem to have is flare ups as well and that may just indicate that I need a new grill. I'll walk away with the lid closed to go inside and get a drink or whatever and then make it back out and open the lid and I'm met with fire and an overcharred piece of meat. That's probably more frustrating than anything, that the drippings are causing flare ups (and this is even with cleaning the grill before each cooking).
Click to expand...
Check the link I provided above. It will handle your flare up issues.Note that flare up does not have to do with a clean/dirty rack. It has to do with either fatty or sugaring drippings hitting the flames and the meat being too close.
 
Roman Pork Puller v2

Watch the video. :excited:

Though, takes away a few of my favorite things when pulling by hand. The old, one for the pile, one for me, one for the pile, one for me.

But seems like a nice time saver.

 
So my grill is about ready to die, Got it as a wedding gift so I can't complain about 5 years service from a Wal-mart special. I am looking to spend $4-500 for a new one. I have been looking at the Char broil Infrared grills. link to one of them Does anyone have one of these and what kind of luck have you had with them? The design entrigues me because we grill corn a lot in the summer and this looks like it would be fairly nice at limiting or eliminating flare ups. (we cook the corn huskless covered in butter, sea salt, and cilantro) But I have read some not so good reviews on life of the grill. I use it year round if we don't get a lot of snow in the winter, so I figure if I can 5-7 years out of a grill I am doing good.

Any other ones to look at? Here is to a great grilling season.

 
Just did some amazing pork chops--when your kids go back for 2nds and are complaining there are not 3rds, you feel proud.

Simple little marinade of soy sauce, brown sugar, pineapple juice, chopped onion and put the chops in a big freezer bag and let them soak for a bit.

I always am challenged by pork. You obviously are afraid of undercooking and I usually end up overcooking. My meat thermomometer wasn't going above 130 on these chops and I was obviously concerned since pork is supposed to be around 150 or so. After 25-28 minutes on the grill, these had to be done despite what it was registering (I think it is broken) and there was zero pink to be found. Oh well, if we all die tonight of Trichinosis, I will leave my member # to whoever wants it. :shock:

 
'Courtjester said:
Just did some amazing pork chops--when your kids go back for 2nds and are complaining there are not 3rds, you feel proud.Simple little marinade of soy sauce, brown sugar, pineapple juice, chopped onion and put the chops in a big freezer bag and let them soak for a bit.I always am challenged by pork. You obviously are afraid of undercooking and I usually end up overcooking. My meat thermomometer wasn't going above 130 on these chops and I was obviously concerned since pork is supposed to be around 150 or so. After 25-28 minutes on the grill, these had to be done despite what it was registering (I think it is broken) and there was zero pink to be found. Oh well, if we all die tonight of Trichinosis, I will leave my member # to whoever wants it. :shock:
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Pork is fine at about 145 these days (cleaner hogs that don't eat trash for slop and the main thing you are trying to kill in the meat dies at 137.Your marinade is a good one...and a favorite of mine with pork. Can kick it up either adding bourbon or garlic or both...or to kick it spicy add a garlic chili paste (find it in the international aisle at the grocery store near the soy sauce...love this).Also, reserve the marinade, boil it...strain it, then serve it on the side as a dipping sauce. (maybe make more than one bowl for this and only add the chili paste for that)I also use a similar sauce for my chicken fried rice...I just cut down the amount of soy sauce and use chicken broth in it for that. Very tasty and the kids love the sweet of the brown sugar and the salt of the soy.
 
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Smoked some beef ribs for the first time on Sat night. Not bad, but I prefer pork ribs better.

Also did some stuffed jalepenos and some stuffed mushroom caps. Delicious.

 
I live in Florida so grilling is mostly year round. Anyone here do pizzas on the grill with a stone/peel? Made my first one of the season yesterday for lunch. I made a skirt steak pizza with chimichurri (homemade), red onion. and quesa fresco. Turned out pretty good. I need to get the ingredients on the dough sooner as I overcooked it a bit, but delicious overall. Here's a pic.

 
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Was inspired by my post on the pork chops above.

Simple, quick(ish), healthy, and damn tasty.

Did some pork tenderloin yesterday again...such an easy marinade (soy sauce, worsteshire, garlic, fresh ground pepper, ginger, oil, and some sort of orange juice/drink...this was minute maid diet orangeade).

Grilled to 145, foiled and let it rest for 10-15 minutes (should get temp to 150-155 when foiled). Slice it and serve.

Made a little dipping sauce that the kids loved too (soy sauce, honey, and the juice from their mandarin orange cups...I add a bit of thai garlic chili sauce in mine to spice it up as usual).

 
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'Osaurus said:
I live in Florida so grilling is mostly year round. Anyone here do pizzas on the grill with a stone/peel? Made my first one of the season yesterday for lunch. I made a skirt steak pizza with chimichurri (homemade), red onion. and quesa fresco. Turned out pretty good. I need to get the ingredients on the dough sooner as I overcooked it a bit, but delicious overall. Here's a pic.
Click to expand...
Not really the same thing that you are talking about, but a few weeks ago a bunch of us were over at a buddy's house doing some drinking and grilling. His coals were still hot around midnight, so we added a few more briquettes to bring it back to life. We took a frozen pizza and threw it on and cooked it indirectly. We had to rotate it often so the crust closest wouldn't burn, but it turned out pretty damn good. Nice crisp crust and good "flavor" added.
 
'sho nuff said:
Was inspired by my post on the pork chops above.Simple, quick(ish), healthy, and damn tasty.Did some pork tenderloin yesterday again...such an easy marinade (soy sauce, worsteshire, garlic, fresh ground pepper, ginger, oil, and some sort of orange juice/drink...this was minute maid diet orangeade).Grilled to 145, foiled and let it rest for 10-15 minutes (should get temp to 150-155 when foiled). Slice it and serve. Made a little dipping sauce that the kids loved too (soy sauce, honey, and the juice from their mandarin orange cups...I add a bit of thai garlic chili sauce in mine to spice it up as usual).
Click to expand...
Take it to another level by slicing it open length-wise, stuffing it with something, then rolling it back up and tying it closed.
 
'bryhamm said:
'sho nuff said:
Was inspired by my post on the pork chops above.Simple, quick(ish), healthy, and damn tasty.Did some pork tenderloin yesterday again...such an easy marinade (soy sauce, worsteshire, garlic, fresh ground pepper, ginger, oil, and some sort of orange juice/drink...this was minute maid diet orangeade).Grilled to 145, foiled and let it rest for 10-15 minutes (should get temp to 150-155 when foiled). Slice it and serve. Made a little dipping sauce that the kids loved too (soy sauce, honey, and the juice from their mandarin orange cups...I add a bit of thai garlic chili sauce in mine to spice it up as usual).
Click to expand...
Take it to another level by slicing it open length-wise, stuffing it with something, then rolling it back up and tying it closed.
Click to expand...
I do that more with a pork loin than a pork tenderloin.Have one in the freezer now that I plan on doing that with.Usually brine it...throw in some spinach, prosciutto, and cheese.always a hit.
 
'sho nuff said:
'bryhamm said:
'sho nuff said:
Was inspired by my post on the pork chops above.Simple, quick(ish), healthy, and damn tasty.Did some pork tenderloin yesterday again...such an easy marinade (soy sauce, worsteshire, garlic, fresh ground pepper, ginger, oil, and some sort of orange juice/drink...this was minute maid diet orangeade).Grilled to 145, foiled and let it rest for 10-15 minutes (should get temp to 150-155 when foiled). Slice it and serve. Made a little dipping sauce that the kids loved too (soy sauce, honey, and the juice from their mandarin orange cups...I add a bit of thai garlic chili sauce in mine to spice it up as usual).
Click to expand...
Take it to another level by slicing it open length-wise, stuffing it with something, then rolling it back up and tying it closed.
Click to expand...
I do that more with a pork loin than a pork tenderloin.Have one in the freezer now that I plan on doing that with.Usually brine it...throw in some spinach, prosciutto, and cheese.always a hit.
Click to expand...
I usually throw in spinach and feta cheese.
 
'GoBigRed said:
I need help, and fast! Cooking out tomorrow!

Can somebody please explain to me the process of brining? I've read through Fanatic's blog front and back, checked some other BBQ sites, even checked Wikipedia, but I'm still confused.

I thought brining was introducing salt INTO the meat, breaking down the muscle fibers, allowing it to take on more moisture (or something to that effect). So, for lower fat meats like pork and chicken, that makes sense.

But, I read on GrillinFools about brining a corned beef in order to "leach" the salt OUT of the meat. Am I missing something? How can brining do both?

Please help! I'm smoking both a pork loin and a corned beef tomorrow, and would love to have them prepped as best I can, but I'm confused on this whole process. THANKS!!!
Click to expand...
I didn't brine the corned beef. I leached the salt out of it. Normally corned beef is boiled which removes the salt. Since I was grilling it, I had to remove the salt with water. No salt in the solution. Just a water bath that I changed every few hours to take the salt out...Brining does three things. First the salt water breaks down connective tissues. Second, it adds moisture to the meat by the salt water solution pushing moisture out of the solution and into the meat. Now, if you add flavorizers to the salt water solution, you add flavor to the meat as it rides in on the moisture from the salt solution pushing moisture into the meat.

My classic brine is apple juice or cider, salt, garlic, and black pepper. Sometimes I'll add brown sugar, but I think I satisfy the sugar element with the juice. I know Joe likes to use mountain dew or sprite in his brines. Go with what you have. I've added onion, chopped fruit, syrup, whatever...

 
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