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

PinkydaPimp said:
Ok y’all.  Not grilling i know.  But it’s like 8 degrees outside and i think i need to instapot some chili.  If i muster up the energy I’ll smoke the meat first but likely i won’t(would require shoveling).  

so who has a good Texas chili or keto friendly chili recipe to share?  Cheers!
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No idea if it is keto friendly. Here's a chili recipe I was trying - beware, couple creative things in here that a traditionalist will scoff at - but got rave reviews from my classmates, made it with little tweaks about a dozen times over 2 years.

 
PinkydaPimp said:
Ok y’all.  Not grilling i know.  But it’s like 8 degrees outside and i think i need to instapot some chili.  If i muster up the energy I’ll smoke the meat first but likely i won’t(would require shoveling).  

so who has a good Texas chili or keto friendly chili recipe to share?  Cheers!
Click to expand...
Ummmmmm……..

 
PinkydaPimp said:
Ok y’all.  Not grilling i know.  But it’s like 8 degrees outside and i think i need to instapot some chili.  If i muster up the energy I’ll smoke the meat first but likely i won’t(would require shoveling).  

so who has a good Texas chili or keto friendly chili recipe to share?  Cheers!
Click to expand...


This one is excellent and often talked about here.  @Judge Smails first posted it and many have tweaked and added to it.   It's traditional Texas Chili. https://footballguychefs.wordpress.com/2010/07/27/judge-smails-legendary-chili/

This is my version. I like the little bit of added sweetness with the sugar and my BBQ Rub which has sugar in it. And the baking chocolate is an old chili trick the old timers like. 

RC Bryant Chili

2 TBS bacon grease

5 pounds of beef stew meat – make sure the pieces are ½ to ¼ inch size 

***Also works great with 4 pounds of already cooked brisket cubed. If brisket is frozen, set in refrigerator overnight and it’ll thaw enough to cube. 

1 pound of pork sausage

3 large onions chopped

1 entire head of garlic minced (about 10-12 cloves)

about 12 large dried New Mexico Chilies (double handful) Mix of New Mexico and Ancho is great.  If using Roasted Hatch Chiles, put 12 in blender with beer and puree (minus stems)

1 small can of tomato paste

1 tsp of cayenne pepper

2 tsp oregano

2 TBS dried cumin

2 bay leaves

½ tsp of black pepper

2 tsp of salt

4 cups beef broth (can also use Swanson Beef stock instead of Broth and it was good)

36 oz of Shiner Bock beer

1 oz unsweetened baking chocolate

1 TBS sugar

3 TBS Sweet Spicy Love Rub

Rehydrate the chilis in 24 oz of beer. Bring to a boil and simmer for 20 min. Remove stems but leave seeds.  Pour beer from steamed chilis into blender with chiles. Add 2nd beer and puree fine. May have to add more beer to get it out of blender.

Add sausage and cook until mostly browned. Remove sausage. Add about half the beef and cook until browned. Brown rest of the beef. 

In a large stock pot heat the bacon grease (or olive oil)  Add the onions and cook over medium heat until soft. (It’s a LOT of onions - it’s ok)  About 15-20 minutes. Add garlic and cook a few minutes more. Add oregano, salt, pepper, cayenne, chili puree, 12 oz beer, beef broth, tomato paste, chocolate, sweet spicy love rub and bay leaves. Bring to a boil. Then simmer uncovered for 1-1/2 hours until it has a chili like consistency. 
Click to expand...

 
Joe Bryant said:
This one is excellent and often talked about here.  @Judge Smails first posted it and many have tweaked and added to it.   It's traditional Texas Chili. https://footballguychefs.wordpress.com/2010/07/27/judge-smails-legendary-chili/

This is my version. I like the little bit of added sweetness with the sugar and my BBQ Rub which has sugar in it. And the baking chocolate is an old chili trick the old timers like. 
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Ok i was sold at bacon grease.  In.  And i should be able to make minor tweaks to reduce the carbs.   :thanks:    
 

I’ve used the chocolate chips trick before i was not sure what the think at first but it does work well.  

 
PinkydaPimp said:
Ok i was sold at bacon grease.  In.  And i should be able to make minor tweaks to reduce the carbs.   :thanks:    
 

I’ve used the chocolate chips trick before i was not sure what the think at first but it does work well.  
Click to expand...
Yeah...when the first thing you read is 2TBS Bacon Grease...my interest goes up 10 fold.

 
Smoking a 8lb bone in pork shoulder on the pitboss tomorrow evening into Sunday for the games.

The local forecast is 7 degrees with -7 windchill when I plan on starting , -2 at daybreak and maybe 20 when it should be about done 

😃

 
Nice.  Perfect smoking weather.  Or not.  But you're smoking meat so all is well.

It's "only" going to be in the 30's here in Atlanta, but I'm going to do some jerky on my CharGriller 980 smoker.  I usually do jerky in my WSM but the wind is going to be more than I want to deal with tomorrow.

 
Question.  For those that have been to or live in the Austin-Lockhart-San Antonio (hill country) area what in your opinion is the best bbq?  I travel there a good bit.  I’m a big fan of kreutz.  Tried blacks recently and it was also great.  What should i try next?  I know Franklin of course though that’s more difficult to get into so i usually drive to Lockhart.  I went to salt lick a few years back and wasn’t that impressed.  

 
In The Zone said:
Semi related. John Lewis from Lewis BBQ in Charleston, SC partnered with LeAnn Mueller to open La Barbeque. Lewis BBQ has some mighty fine brisket and I'm sure was influenced to some degree by John Mueller. 
Click to expand...
He actually replaced John Mueller at La Barbecue. And he helped Aaron Franklin open Franklin's trailer and store. His place in Charleston is legit.

 
PinkydaPimp said:
Question.  For those that have been to or live in the Austin-Lockhart-San Antonio (hill country) area what in your opinion is the best bbq?  I travel there a good bit.  I’m a big fan of kreutz.  Tried blacks recently and it was also great.  What should i try next?  I know Franklin of course though that’s more difficult to get into so i usually drive to Lockhart.  I went to salt lick a few years back and wasn’t that impressed.  
Click to expand...
My favorite is Louie Mueller's in Taylor. The beef rib is the best and the atmosphere can't be beat. Kreutz isn't very good IMO. Truth in Brenham is also fantastic. They have one in Houston as well but I haven't been to that one.

 
Ron Swanson said:
My favorite is Louie Mueller's in Taylor. The beef rib is the best and the atmosphere can't be beat. Kreutz isn't very good IMO. Truth in Brenham is also fantastic. They have one in Houston as well but I haven't been to that one.
Click to expand...
Is Taylor in that same general area?  I’ll definitely check it out. 

 
PinkydaPimp said:
Is Taylor in that same general area?  I’ll definitely check it out. 
Click to expand...
Northwest of Austin.  Takes me about 45 minutes from the airport area on the tollway. Well worth it. And Taylor is still a nice little town that hasn't been too terribly impacted by Austin's growth (comparatively speaking). But see it while you can, Samsung is building a huge plant there so I'm sure it will change.

 
Cowboysfan8 said:
Shoulder is on. 225 

9 above
Click to expand...
Well Boys, lemme tell you how this played out.

I checked it when I woke up around 9am, 165….everything’s cool. Added some more pellets and let it go. Long story short wrapped it in 3 layers of foil around noon. Temped at 195-200 around kickoff of the Bengals game. Pulled , wrapped in 2 bath towels and put in one of the coolers the top rolls down to the side to open and got back to drinking. Around halftime my wife asked me what else were were having. I said I’d make some tater tots and went in to the kitchen and set the oven to preheat to 425.

About 10 minutes goes by and we hear WHOOOM!!!! and hear the oven door fly open. My wife looks out to the kitchen and yells “OMG YOUR ####### COOLER IS ON FIRE !!!!”

I had took the racks out of the oven and sat the cooler in there , seemed like a good idea at the time smh.

Flames and black smoke rolling out of my oven. I ran out and grabbed the cooler, burned my hand and sat it down on the open door. Wife threw me a kitchen towel , I wrapped it on the handle grabbed the cooler and ran outside and threw it in the snow. Kitchens full of smoke, smoke alarms blaring smh. Opened all the windows and door and ran a fan to clear it out. Wife threw a bunch of baking soda on it and it quit smoking. Pork survived just fine.
 

Spent about 2 hours after work today trying to clean it out. Got most of it. 
Baked enchiladas on my pellet grill for dinner 

:coffee:

 
Cowboysfan8 said:
Well Boys, lemme tell you how this played out.

I checked it when I woke up around 9am, 165….everything’s cool. Added some more pellets and let it go. Long story short wrapped it in 3 layers of foil around noon. Temped at 195-200 around kickoff of the Bengals game. Pulled , wrapped in 2 bath towels and put in one of the coolers the top rolls down to the side to open and got back to drinking. Around halftime my wife asked me what else were were having. I said I’d make some tater tots and went in to the kitchen and set the oven to preheat to 425.

About 10 minutes goes by and we hear WHOOOM!!!! and hear the oven door fly open. My wife looks out to the kitchen and yells “OMG YOUR ####### COOLER IS ON FIRE !!!!”

I had took the racks out of the oven and sat the cooler in there , seemed like a good idea at the time smh.

Flames and black smoke rolling out of my oven. I ran out and grabbed the cooler, burned my hand and sat it down on the open door. Wife threw me a kitchen towel , I wrapped it on the handle grabbed the cooler and ran outside and threw it in the snow. Kitchens full of smoke, smoke alarms blaring smh. Opened all the windows and door and ran a fan to clear it out. Wife threw a bunch of baking soda on it and it quit smoking. Pork survived just fine.
 

Spent about 2 hours after work today trying to clean it out. Got most of it. 
Baked enchiladas on my pellet grill for dinner 

:coffee:
Click to expand...
I really need the laughing emoji. Not laughing at you but you did a great job retelling the account. 

 
Cowboysfan8 said:
Well Boys, lemme tell you how this played out.

I checked it when I woke up around 9am, 165….everything’s cool. Added some more pellets and let it go. Long story short wrapped it in 3 layers of foil around noon. Temped at 195-200 around kickoff of the Bengals game. Pulled , wrapped in 2 bath towels and put in one of the coolers the top rolls down to the side to open and got back to drinking.
Click to expand...
I got this far and started laughing :lmao:

 Around halftime my wife asked me what else were were having. I said I’d make some tater tots and went in to the kitchen and set the oven to preheat to 425.

About 10 minutes goes by and we hear WHOOOM!!!! and hear the oven door fly open. My wife looks out to the kitchen and yells “OMG YOUR ####### COOLER IS ON FIRE !!!!”

I had took the racks out of the oven and sat the cooler in there , seemed like a good idea at the time smh.

Flames and black smoke rolling out of my oven. I ran out and grabbed the cooler, burned my hand and sat it down on the open door. Wife threw me a kitchen towel , I wrapped it on the handle grabbed the cooler and ran outside and threw it in the snow. Kitchens full of smoke, smoke alarms blaring smh. Opened all the windows and door and ran a fan to clear it out. Wife threw a bunch of baking soda on it and it quit smoking. Pork survived just fine.

Spent about 2 hours after work today trying to clean it out. Got most of it. 
Baked enchiladas on my pellet grill for dinner 
Click to expand...
:lmao:  bravo for saving the pork though :banned:

 
Cowboysfan8 said:
Well Boys, lemme tell you how this played out.

I checked it when I woke up around 9am, 165….everything’s cool. Added some more pellets and let it go. Long story short wrapped it in 3 layers of foil around noon. Temped at 195-200 around kickoff of the Bengals game. Pulled , wrapped in 2 bath towels and put in one of the coolers the top rolls down to the side to open and got back to drinking. Around halftime my wife asked me what else were were having. I said I’d make some tater tots and went in to the kitchen and set the oven to preheat to 425.

About 10 minutes goes by and we hear WHOOOM!!!! and hear the oven door fly open. My wife looks out to the kitchen and yells “OMG YOUR ####### COOLER IS ON FIRE !!!!”

I had took the racks out of the oven and sat the cooler in there , seemed like a good idea at the time smh.

Flames and black smoke rolling out of my oven. I ran out and grabbed the cooler, burned my hand and sat it down on the open door. Wife threw me a kitchen towel , I wrapped it on the handle grabbed the cooler and ran outside and threw it in the snow. Kitchens full of smoke, smoke alarms blaring smh. Opened all the windows and door and ran a fan to clear it out. Wife threw a bunch of baking soda on it and it quit smoking. Pork survived just fine.
 

Spent about 2 hours after work today trying to clean it out. Got most of it. 
Baked enchiladas on my pellet grill for dinner 

:coffee:
Click to expand...
This is why you make tater tots in the AIR FRYER (assuming you aren't using that to store Tupperware or something)

 
Bull Dozier said:
Here you go.  Makes a lot.  My comments in red, the rest are the notes from the original.

·       1 1/3 cups Blackstrap Mollasses

·       1 1/3 cups loosely packed brown sugar

·       1/2 cup pure cane sugar

·       1/3 cup Red Raspberry vinegar (apple cider)

·       1 - 15 oz. can of Hunt's tomato sauce

·       2 1/2 tablespoons Cholula Chili Garlic hot sauce (I do Franks Red Hot Sauce)

·       10oz Hunt's tomato paste

·       1 cup honey

·       2/3 cup apple cider vinegar

·       6 cups Heinz tomato ketchup

·       2 cups Annie's Naturals Organic ketchup (thicker than Heinz)

·       NOTE: It's not absolutely essential that you use the same ketcups I do. I initially made a batch with Heinz and the overall sauce was a bit thin. I found that adding the thicker ketchup created the perfect texture. I think adding just the thicker ketchup would make the overall sauce too thick. So this is how I make it. If you have your own recipe for ketchup or want to substitute, fine. The overall thickness of the sauce should be such that if you put it in a spoon and pour it, it takes a moment for the sauce to pour off.) (I do all generic ketchup (why pay for Heinz when you're adding so much seasoning?) and cook it down for a while until it is the thickness I desire).

·       1/2 cup corn syrup

·       OPTIONAL: 1 3/4 tablespoons Figaro liquid smoke (Some people think this is blasphemy. I like the taste.)

·       1 level teaspoon Pete's House Blend coffee grounds (I've never added coffee, as we are not coffee drinkers so I don't have this around)

·       1/4 cup Marinelli's Apple Juice

·       2 tablespoons Pomegranate Juice Concentrate (This is expensive. Can substitute with pineapple juice.)(I just do grape juice concentrate, sometimes a little more and no juice, this recipe certainly is more art than science)

·       1/2 cup Chimay Ale (Peres Trappistes) (Again, I'm a snob. You could probably use Coors and it'd be close enough.)(I just do whatever beer I have in the house.  Half the beer in the pot, half to drink while adding the rest)

·       1 teaspoon celery salt

·       1/2 teaspoon paprika

·       1 1/2 teaspoon garlic salt

·       2 teaspoons onion powder

·       1 tablespoon dried minced onions

·       1 1/2 tablespoons Chipolte chile pepper

·       1 teaspoon Cayenne pepper

·       1/2 teaspoon freshly ground pepper

·       2 tablespoons rosemary (I personally like the fact that there's rosemary randomly in the sauce. If you don't want this, crush it or don't use it or strain the sauce.)

·       1/2 teaspoon ground oregano

·       1/4 teaspoon ground cinnamon

·       1 teaspoon basil leaves

·       1 teaspoon salt

·       3 LARGE cloves freshly pressed garlic
Click to expand...




First batch of the year so I'm ready for teh SB next week. I've narrowed this down a bit since I first tried it. Turns out amazing.  I think I cut out about 75% of the sugar, too. 

        1 1/3 cups Blackstrap Mollasses

·       1 - 15 oz. can of Hunt's tomato sauce

·       2 1/2 tablespoons @Hot Sauce Guy's Cherry Chipotle Hot Sauce

·       10oz Hunt's tomato paste

·       1/2 cup honey

·       2/3 cup apple cider vinegar

·       6 cups no-sugar-added ketchup

·       2 cups SPICY Ketchup 

·       1/4 cup Marinelli's Apple Juice

·       1 teaspoon celery salt

·       2 teaspoon smoked paprika- instead of reg. paprika + liquid smoke

·       1 1/2 teaspoon garlic salt

·       2 teaspoons onion powder

·       1 1/2 tablespoons chile pepper(I mix and match depending on the heat i want)

·       1 teaspoon Cayenne pepper

·       1/2 teaspoon freshly ground pepper

·       2 tablespoons rosemary

·       1/2 teaspoon ground oregano

·       1 teaspoon salt

·       3 LARGE cloves freshly pressed garlic

 
I'm cooking a brisket this weekend. I'm thinking about separating the point and the flat. Anyone ever do this? Any rhyme or reason? More bark? 

 
finally warm enough for me to smoke a pork butt - just in time for the superbowl.....8 lbs - low and slow at 225 is around 15 hrs - some of my buddies swear that I should take it off after 10 and put it in the oven at that point as it doesnt take any more smoke.  I like to let it ride but wondering if there are any other takes on that?  

 
Kiddnets said:
finally warm enough for me to smoke a pork butt - just in time for the superbowl.....8 lbs - low and slow at 225 is around 15 hrs - some of my buddies swear that I should take it off after 10 and put it in the oven at that point as it doesnt take any more smoke.  I like to let it ride but wondering if there are any other takes on that?  
Click to expand...


Agreed.

After about 10 hours, depending on your setup and fire and cooker and all that, it about as "smoked" as it's going to get.

You can finish in the oven to get it to 200 or cover with foil in the smoker. If I'm doing a big cook, I'll take them off the smoker after about 10 hours and put 3 into a big foil pan and then cover the pan with foil. Then put back in until they are done. 

Also makes handling them easier that way. 

 
Beef Ravioli said:
Last minute request: making a quick trip to Richmond, VA today. Any suggestions on a good bbq place? 
 

Thanks!! 
Click to expand...


I have not been but I followed https://www.zzqrva.com/ as they launched their business. Reviews are off the charts and it looks awesome.  Outside of John Lewis in Charleston, looks like the best example of Texas BBQ I've seen not in Texas.

 
Last edited by a moderator:
Joe Bryant said:
I have not been but I followed https://www.zzqrva.com/ as they launched their business. Reviews are off the charts and it looks awesome.  Outside of John Lewis in Charleston, looks like the best example of Texas BBQ I've seen not in Texas.
Click to expand...
Just pulled over to let my wife do a little shopping and thought I would check this thread to see if any suggestions came in. Your suggestion is what I had chosen if I did not get any other recommendations from the FFA. 
 

I’ll try to report back with a review. 
 

Thanks! 

 
Kiddnets said:
finally warm enough for me to smoke a pork butt - just in time for the superbowl.....8 lbs - low and slow at 225 is around 15 hrs - some of my buddies swear that I should take it off after 10 and put it in the oven at that point as it doesnt take any more smoke.  I like to let it ride but wondering if there are any other takes on that?  
Click to expand...
Ive said it before...the bonus to the oven finish is your house will smell like bacon for a few days.  The downside is that the next morning your house smells like bacon, but there is no bacon.  Did it once on a holiday when a monsoon came and I was not set up for bad weather then smoking one on a weber kettle.  Oven finish was just fine.

 
Went with a personal favorite version of wings last night.   Usually I toss them in olive oil with some salt, pepper, garlic powder and smoked paprika before grilling.  Then on to the grill.  Some dry, some tossed in a favorite hot sauce/wing sauce after.

The twist Ive done a few times and last night...toss them first in sesame oil, salt, pepper, garlic powder and ground ginger powder.   After they are grilled I mixed up some lawrys sesame ginger marinade and some sriracha to toss the wings in.  Delicious.  May have to try half rack of ribs in that some time soon.  Make up my own mop sauce of sriracha or chili garlic, soy sauce, brown sugar and ginger.

 
I believe it was this thread that had the baked bean recipe using the apple pie filling.  I hope so, otherwise this isn't going to make any sense.  I took that mixture and put it in an entire pork loin to form a roulade of sorts.  Then wrapped it in bacon and cooked at 250 until done (don't even remember how long it cooked)....it was pretty spectacular.  My wife thought I was nuts until she tried it.

 
Joe Bryant said:
I have not been but I followed https://www.zzqrva.com/ as they launched their business. Reviews are off the charts and it looks awesome.  Outside of John Lewis in Charleston, looks like the best example of Texas BBQ I've seen not in Texas.
Click to expand...
Very cool vibe and setup. Besides sandwiches, everything else is ala carte. We got the “Texas Trinity” - brisket, sausage, and pork ribs. We also got collard greens, mac-n-cheese and a banana pudding for dessert. 
 

The worst first: banana pudding was average at best, maybe even below average. Would not get again!
 

Sides were great! Would get these again but plenty of other options to try. 

The meats were awesome! My order of preference was (1a) pork ribs               (1b) brisket and (1c) sausage. Would get again but also others to try. 
 

Definitely recommend and would happily go back if and when we are in the area. 
 

Thanks for the recommendation @Joe Bryant

 
2Young2BBald said:
I have been toying around with Mac & Cheese since I first got my smoker and think I've put together a pretty easy but solid recipe.  I made three batches this week, one for home, another for a neighbor for snow blowing my drive while I was out of town and one for my wife to take to a girls weekend.  Feedback all around was that it was amazing; so much so my neighbor asked for the recipe.  I hadn't taken the time to write this down, but put it in an email.  I thought I'd share it here as a sort of thanks to you all for what I've learned.  

  • 16oz box of elbow mac (I cook to 9.5 minutes)
  • 16oz bag of shredded sharp cheddar
  • 6oz of sliced Munster cheese (I prefer Kroger; less oily)
  • Brick of cream cheese
  • Stick of butter
  • 1 pint of half and half
  • Boars Night Out White Lightening Seasoning
Boil the noodles.  While boiling, thinly slice squares of butter and the Munster cheese into around 1” squares.  When done, strain the noodles and place them in a large mixing bowl.  Immediately add the butter and Munster cheese and stir a bit as the butter will help with the stirring of all the cheese.  Next, pour in the whole bag of sharp cheddar and stir more.  Now, (I use a dinner knife) cut and put in 1”-ish “chunks” of cream cheese and mix lightly (lightly, as keeping the cream cheese chunky allows if to pick up great smoke flavor).  Shake in a healthy amount of the seasoning and, again, stir lightly (I have tried a half dozen rubs (including Killer Hogs which was very good) and seasonings, and Boars Night Out provides the best flavor).  Lastly, pour in the half and half and stir (I’ll usually add a bit more seasoning here).  This will get it very creamy while still keeping the cream cheese chunks mildly intact.  Pour the mix into a disposable tin (I use the larger Costco type).

I smoke this on a Green Mountain Davy Crocket Smoker using the Gold Pellets (I tried the Texas and like the mellower flavor of the Gold).  I smoke this for an hour (20 minutes covered, 40 minutes uncovered and I rotate after 20 minutes uncovered to ensure the smoke is the same all around).  I have tried 15/45 and 30/30 too.  The 15/45 was a bit too smoky and 30/30 was a little light.
Click to expand...
Made this today on my WSM. Turned out really good! Only "adjustment" I made is using 8oz sliced muenster instead of 6oz (whole package). Even bought the recommended seasoning, because why not. Really easy to make, and very tasty. We'll definitely have this again!

Pic

 
PinkydaPimp said:
That looks like serious business.  
Click to expand...
It seems odd to say, but I really don’t think it would be the right grill for me, even if I could afford it.  It seems like a ton of fun if you have the time and inclination to really use it for all it can do, but that’s not me anymore. Great meal yesterday though. Good drinks as well and a fantastic game made for a great night and a rough Monday. 
 

 
CletiusMaximus said:
It seems odd to say, but I really don’t think it would be the right grill for me, even if I could afford it.  It seems like a ton of fun if you have the time and inclination to really use it for all it can do, but that’s not me anymore. Great meal yesterday though. Good drinks as well and a fantastic game made for a great night and a rough Monday. 
 
Click to expand...
Not odd at all everyone has their own grilling preferences.  

 
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