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***Official Grilling and Smoking Thread*** (1 Viewer)

Mad Cow said:
I just tend to add more spice than is called for and in a few different proportions.  I am sure you know you like what you like, and I think the last time I actually measured spices was 5 years ago.

I have used the white sauce that he references, but I add more cider vinegar, no water, and add lemon juice.
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Awesome.

 
Joe Bryant said:
Thanks @Megla . Can you share here?
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1/2 cup mayonnaise

1/4 cup water

2 tablespoons apple cider vinegar

1/2 teaspoon lemon juice

1/2 teaspoon prepared horseradish

1/2 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 tablespoon sugar

I don't the sugar and 2x the cayenne

 
Megla said:
1/2 cup mayonnaise

1/4 cup water

2 tablespoons apple cider vinegar

1/2 teaspoon lemon juice

1/2 teaspoon prepared horseradish

1/2 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 tablespoon sugar

I don't the sugar and 2x the cayenne
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Awesome. Thanks.

I've only had at Chris' place in Decatur a couple of times. I can see your mods there being good. Thanks.

 
Well we have UGA/SC tomorrow so I have an 8 lb pork shoulder that I'm gonna throw on the WSM before I go to bed. I'm gonna smoke some babybacks in the morning. 

I'm looking for suggestions on seasoning my ribs. I'm tired of my regular rub and want to do something different. I've tried jerk before and it wasn't bad. I'm thinking about just S & P.  Anyone try this before and would you do it again? I do love some sweetness to my ribs so some brown sugar could be in play as well.

Any thoughts?

 
In The Zone said:
Well we have UGA/SC tomorrow so I have an 8 lb pork shoulder that I'm gonna throw on the WSM before I go to bed. I'm gonna smoke some babybacks in the morning. 

I'm looking for suggestions on seasoning my ribs. I'm tired of my regular rub and want to do something different. I've tried jerk before and it wasn't bad. I'm thinking about just S & P.  Anyone try this before and would you do it again? I do love some sweetness to my ribs so some brown sugar could be in play as well.

Any thoughts?
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This is the answer you seek...

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe

 
Hatch Chile Season!!!

One thing I miss about living in TX is the ready supply of Hatch Chiles this time of year.  Fresh or roasted at HEB while you wait. I've never seen fresh ones in FL until today at Winn-Dixie.  Bought a ton and they're on the grill right now.  Wooohooo!!!

 
In The Zone said:
Well we have UGA/SC tomorrow so I have an 8 lb pork shoulder that I'm gonna throw on the WSM before I go to bed. I'm gonna smoke some babybacks in the morning. 

I'm looking for suggestions on seasoning my ribs. I'm tired of my regular rub and want to do something different. I've tried jerk before and it wasn't bad. I'm thinking about just S & P.  Anyone try this before and would you do it again? I do love some sweetness to my ribs so some brown sugar could be in play as well.

Any thoughts?
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How about this:

2 tblsp Kosher salt

1 tblsp chili powder

½ tsp black pepper

½ tsp cayenne pepper

½ tsp Old Bay

½ tsp thyme

½ tsp onion powder

½ tsp garlic powder

It would be for a full rack.

 
Ron Swanson said:
Hatch Chile Season!!!

One thing I miss about living in TX is the ready supply of Hatch Chiles this time of year.  Fresh or roasted at HEB while you wait. I've never seen fresh ones in FL until today at Winn-Dixie.  Bought a ton and they're on the grill right now.  Wooohooo!!!
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What do you do with these?  Eat them as a side?

 
Smoked some wings this weekend. Smoked them till they hit 150 and then seared them on both sides to crisp up the skin. All of them rubbed with Cimmarron Doc's rub (one of my all time faves) and half sauced with Budweiser BBQ sauce. I have five wings leftover and couldn't wait to have them for lunch today at the office and them completely forgot to bring them to work.  :rant:

 
No grilling for me this weekend. Heading to the American Royal in about 8 hours. I'll be back on sunday, but I'm going to get more BBQ in the next three days than any man should be allowed over a 72 hour period.  :brush:

 
TheFanatic said:
No grilling for me this weekend. Heading to the American Royal in about 8 hours. I'll be back on sunday, but I'm going to get more BBQ in the next three days than any man should be allowed over a 72 hour period.  :brush:
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Have fun in KC. The weather is going to be absolutely perfect this weekend. 

 
When smoking chicken wings, using the indirect grilling method, should the grill grates have oil brushed on them first so the wings do not stick?

Prior to searing them at the end for a nice level of crispness, should the wings be flipped over during the smoking period?

 
Spike said:
When smoking chicken wings, using the indirect grilling method, should the grill grates have oil brushed on them first so the wings do not stick?

Prior to searing them at the end for a nice level of crispness, should the wings be flipped over during the smoking period?
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They do not need any oil. The fat in the skin will take care of that.

No flipping needed during the smoking period. 

 
Do you guys do any prep work or seasoning on your coated cast iron grill grates before you start using the gill?  I've used weber grills for years, and the only think I can't keep in great shape or replace cheaply are the grates.  I just retired my 16 year old weber and purchased a new one.  Before I get it going i'm wondering if there is anything I could do to help the grates last longer.  It usually seems like the top of the grates wear pretty well from regular cleaning and oiling, but it seems like they rust out from the bottom.  Was wondering if a full in the oven seasoning like you'd do with a cast iron skillet or something may help that a bit.

Any suggestions on how to keep the grates in good shape for longer?

 
The Tick said:
Do you guys do any prep work or seasoning on your coated cast iron grill grates before you start using the gill?  I've used weber grills for years, and the only think I can't keep in great shape or replace cheaply are the grates.  I just retired my 16 year old weber and purchased a new one.  Before I get it going i'm wondering if there is anything I could do to help the grates last longer.  It usually seems like the top of the grates wear pretty well from regular cleaning and oiling, but it seems like they rust out from the bottom.  Was wondering if a full in the oven seasoning like you'd do with a cast iron skillet or something may help that a bit.

Any suggestions on how to keep the grates in good shape for longer?
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I spray mine with oil before doing the first burn in to cook off all the manufacturing chemicals. Also, flip the cast iron grates over every few months and cook on the bottoms. The bottoms usually are wider than the top and put out better grill marks. 

 
Wife has to work all day Saturday so I figured it was a good day to throw a little butt on the Weber and watch some college football. Then Sunday I will throw it in the crock pot with a little apple juice while watching Vikings and supper for Sunday night will be set.

 
Ron Swanson said:
Hatch Chile Season!!!

One thing I miss about living in TX is the ready supply of Hatch Chiles this time of year.  Fresh or roasted at HEB while you wait. I've never seen fresh ones in FL until today at Winn-Dixie.  Bought a ton and they're on the grill right now.  Wooohooo!!!
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Picked some up last week at the Smiths in Las Vegas, roasted right out front of the store. Chop them up and put on EVERYTHING!!!

 
With Florence rolling in I have no plans for the weekend. May get a couple of steaks on the grill after the storm passes. 

But... 

.... if I lose power I have 8 bags of charcoal and plenty of meat in the freezer that may have to be cooked. 

 
Going to smoke an eye round roast for French dip sandwichs tomorrow. Got the recipe from Malcom Reed and his youtube channel "How to BBQ Right". Could't smoke ribs to save my life until I followed one of his recipes and they've been coming out great. 

 
Cowboysfan8 said:
That has to be incredible

Anything close on amounts of each?
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I normally start about 2-3:1 of Hatch Chilis to Honey + 2-3 cloves of garlic and then salt to taste and go from there.  It's hard to screw up since the Hatch chili's don't really get very hot but each season/batch of them is a little different...

 
Ron Swanson said:
I normally start about 2-3:1 of Hatch Chilis to Honey + 2-3 cloves of garlic and then salt to taste and go from there.  It's hard to screw up since the Hatch chili's don't really get very hot but each season/batch of them is a little different...
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Do you smoke them first or is that a separate thing?

 
msommer said:
Do you smoke them first or is that a separate thing?
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Yes. Not really smoked but charred so the skins come off, similar to roasted red peppers.  I slice them in half to get them as flat as possible, remove the stems and most of the seeds then lay them skin side down on a super hot grill (700+) until the skin side is all evenly charred black. Then I put them in a metal bowl and seal it up tight.  15-20 minutes later I peel the skin off the meat.  If everything goes correctly it should come right off.

If you can't get them during the limited season window and freeze some then canned are the next best thing.  I like the actual Hatch brand.

 
Ron Swanson said:
Yes. Not really smoked but charred so the skins come off, similar to roasted red peppers.  I slice them in half to get them as flat as possible, remove the stems and most of the seeds then lay them skin side down on a super hot grill (700+) until the skin side is all evenly charred black. Then I put them in a metal bowl and seal it up tight.  15-20 minutes later I peel the skin off the meat.  If everything goes correctly it should come right off.

If you can't get them during the limited season window and freeze some then canned are the next best thing.  I like the actual Hatch brand.
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They don't exist over here. I live is a chili depleted zone. Most of what we get here is flown in from the Middle East or Thailand (with expected price gouging)...

But I was considering expanding my smoked chili/ chili sauce repertoire - hence the question. Not sure I'd want to char, skin and then smoke, though

 
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In The Zone said:
I meant to post this a few days ago but have been busy. @Ron Swanson I went with your suggestion and rolled with the Memphis Dust Rub. Turned out pretty good. The only things I changed/added were: 1) I didn't have any rosemary so I used some ground Thyme as suggested in the recipe and 2) added a couple of teaspoons of cayenne.

Let's make a rub

Rib Rub

Perfect Match

Let's Cook

Done

Pulled Pork

Internal Thermometer
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Nice, I accidentally used more Rosemary in my last batch.  I like Rosemary so I enjoyed it.

 
Flying by the seat of my pants with pork tenderloin sliders for early NFL game.

Short marinade in OJ, coke, soy,  wooster, and garlic.

Going to rub the inside portion with honey mustard and brown sugar pork rub. Rub by itself on outside.  Skewer them together and I'll probably sauce the outside and sear at last minute.

 
JaxBill said:
Flying by the seat of my pants with pork tenderloin sliders for early NFL game.

Short marinade in OJ, coke, soy,  wooster, and garlic.

Going to rub the inside portion with honey mustard and brown sugar pork rub. Rub by itself on outside.  Skewer them together and I'll probably sauce the outside and sear at last minute.
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More prepared than Eagles secondary for game time

https://www.instagram.com/p/Bny2x_NBsAe/?utm_source=ig_share_sheet&igshid=m37tn7ttsvqb

 
JaxBill said:
For curing and desalination i followed the amazingribs process.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe

Aside from using the pastrami rub listed above, i smoked it using the Weber high heat brisket method 

http://virtualweberbullet.com/brisket4.html

I cured for 5 days, 6 would be better.
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Other hint i can give is that for the cure and desalination i used a plastic turkey brine bag inside of a pan. Different bag for desalination.  

 
I"m grilling some pork tenderloin for 15 or so workmates this week but I figured I should also provide some sort of fish dish as well. Since I'm not a big fan much fish and have never cooked/grilled any on the grill, I need an easy, but delicious option for those heathens that choose to not eat my heavenly port tenderloin. I don't care about foiling it and steaming it but am open to other options.

It can't be anything too exotic as I need to be able to find it in a typical grocery store (salmon, snapper, whatever).

 
OK, so I just got this gig and it requires some recipe creation. At first it was just about tailgating. Then I got some regionality added to it. They want one texas themed recipe. Easy. Beef and Mesquite. The other two are a bit trickier. Virginia? Can I go with a mustard based sauce for Virginia as it is so close to the carolinas? And the final is Phoenix/Arizona themed. Any idea what the BBQ scene is like in that area? Can I smoke with tumbleweed?I'm stumped here. 

 
TheFanatic said:
OK, so I just got this gig and it requires some recipe creation. At first it was just about tailgating. Then I got some regionality added to it. They want one texas themed recipe. Easy. Beef and Mesquite. The other two are a bit trickier. Virginia? Can I go with a mustard based sauce for Virginia as it is so close to the carolinas? And the final is Phoenix/Arizona themed. Any idea what the BBQ scene is like in that area? Can I smoke with tumbleweed?I'm stumped here. 
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Think chili peppers and mexican fare.  Hatch chilis, green chili, stuff like that.  New Mexico is more often thought of with the Hatch, but that's where I would go because I love Hatch chilis.

 
Poke_4_Life said:
Think chili peppers and mexican fare.  Hatch chilis, green chili, stuff like that.  New Mexico is more often thought of with the Hatch, but that's where I would go because I love Hatch chilis.
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I do too, but I don't think I could get Hatch chilies and play with them for this recipe that is due in 11 days. I was thinking adobo sauce, which I also love, and incorporating it into sliders or wings. 

 
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TheFanatic said:
OK, so I just got this gig and it requires some recipe creation. At first it was just about tailgating. Then I got some regionality added to it. They want one texas themed recipe. Easy. Beef and Mesquite. The other two are a bit trickier. Virginia? Can I go with a mustard based sauce for Virginia as it is so close to the carolinas? And the final is Phoenix/Arizona themed. Any idea what the BBQ scene is like in that area? Can I smoke with tumbleweed?I'm stumped here. 
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Maybe Tri-tip Santa Maria style?  That or i agree something mexican.  tacos using something you smoke(beef cheeks?)

 
Senor Schmutzig said:
I"m grilling some pork tenderloin for 15 or so workmates this week but I figured I should also provide some sort of fish dish as well. Since I'm not a big fan much fish and have never cooked/grilled any on the grill, I need an easy, but delicious option for those heathens that choose to not eat my heavenly port tenderloin. I don't care about foiling it and steaming it but am open to other options.

It can't be anything too exotic as I need to be able to find it in a typical grocery store (salmon, snapper, whatever).
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As long as you buy fresh fish (gutted, gilled, scaled) it will grill up great.  Just put a S&P and olive oil on the skin, score it to the bone 3x, along the body and stuff the cavity with lemon, onion, and some aromatics. Cook to 160 ish internal.

Best way to buy fresh:

1)  The eyes must be clear.  Never murky.

2) It should not smell like fish.

 
TheFanatic said:
OK, so I just got this gig and it requires some recipe creation. At first it was just about tailgating. Then I got some regionality added to it. They want one texas themed recipe. Easy. Beef and Mesquite. The other two are a bit trickier. Virginia? Can I go with a mustard based sauce for Virginia as it is so close to the carolinas? And the final is Phoenix/Arizona themed. Any idea what the BBQ scene is like in that area? Can I smoke with tumbleweed?I'm stumped here. 
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To me, mesquite/beef is more AZ than TX.  Mesquite isn't super common until you get into far West TX which is well away from what most people know of TX.  It's all over AZ.

Or possibly go the Orange route and smoke with Orange wood for AZ.  They have lots of orchards. Orange smoked Gila monster...

 
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