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***Official Grilling and Smoking Thread*** (2 Viewers)

Grilling some chicken breasts that I threw in a marinade this morning (olive oil, ton of fresh lemon juice, garlic, fresh thyme, s & p). Big foil packet of new potatoes with onions, garlic and fresh herbs on teh side.

 
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TheFanatic said:
I still haven't finalized the menu for Sunday. So far I have Pork Belly Burnt Ends, Oklahoma Joe's Beans and Ribs. I'm thinking of doing Crostinis and beef tenderloin and calling it a day. Oh, wait. I might also have some sausage coming from Salt Lick in Texas. Seems like an overload on pork this year, but I'm good with it!
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I have a couple (which turned into more) questions for the beans, if that's ok.

  1. If you don't have brisket (and I'm sure YOU always have it but I don't), what would be a good substitute?
  2. The recipe calls for it to be smoked; any problem cooking it on a gas grill?
  3. In the picture with the beans in the aluminum pans, you can see an aluminum cover.  Do you cook it covered?  (Would not make sense to me, but I'm asking because I saw the cover in the picture.)
  4. You said, "I didn't have time to put them on the smoker so I cooked them in a pot on the stove and they were amazing."  At what temp/setting on the stovetop did you cook them?
  5. When you mix all the ingredients in the pot, do you let it all sit for a while to let the beans soak up the moisture?
Thanks!

(Gonna try it this weekend.)

 
Spike said:
I have a couple (which turned into more) questions for the beans, if that's ok.

  1. If you don't have brisket (and I'm sure YOU always have it but I don't), what would be a good substitute?

    I don't always have brisket. Once I went to a local BBQ joint and bought a pound from them. Worked great

[*]The recipe calls for it to be smoked; any problem cooking it on a gas grill?

  1. Sure you can cook it on a gas grill. Take a sheet of aluminum foil and put a handful of UNsoaked wood chips on it. Wad it up into a ball and poke holes in the foil. Put the foil ball as close to the element as you can on the side you have turned on, leave the burners off on the other side and put your beans there. Bingo. Instant smoker out of a gas grill. When the foil ball stops smoking remove it and toss another one in there

[*]In the picture with the beans in the aluminum pans, you can see an aluminum cover.  Do you cook it covered?  (Would not make sense to me, but I'm asking because I saw the cover in the picture.)

  1. It was a catered event. They covered the beans after they came out of the cooker to keep them warm.

[*]You said, "I didn't have time to put them on the smoker so I cooked them in a pot on the stove and they were amazing."  At what temp/setting on the stovetop did you cook them?

  1. Just bring to a low simmer and stir a few times. All you need to do is soften the peppers and onion. Slow simmer for 45 minutes to an hour. 

[*]When you mix all the ingredients in the pot, do you let it all sit for a while to let the beans soak up the moisture?

  1. You can start cooking immediately. These are beans from a can. They are already soaked in moisture. 

Thanks!

(Gonna try it this weekend.)

Let me know what you think!
Click to expand...

 
Spike said:
I have a couple (which turned into more) questions for the beans, if that's ok.

  1. If you don't have brisket (and I'm sure YOU always have it but I don't), what would be a good substitute?
  2. The recipe calls for it to be smoked; any problem cooking it on a gas grill?
  3. In the picture with the beans in the aluminum pans, you can see an aluminum cover.  Do you cook it covered?  (Would not make sense to me, but I'm asking because I saw the cover in the picture.)
  4. You said, "I didn't have time to put them on the smoker so I cooked them in a pot on the stove and they were amazing."  At what temp/setting on the stovetop did you cook them?
  5. When you mix all the ingredients in the pot, do you let it all sit for a while to let the beans soak up the moisture?
Thanks!

(Gonna try it this weekend.)
Click to expand...
I didn't have brisket on hand and used some of the shoulder that I smoked them under (diced into 1/2 inch cubes instead of pulled for the beans). I literally don't think that they could have been any better.

I'd think that these would be outstanding with any smoked meat (or even without, probably). Hell, grabbing a couple of smoked sausages from the grocery store and dicing 'em up in there would probably be $$$. 

 
TheFanatic said:
I still haven't finalized the menu for Sunday. So far I have Pork Belly Burnt Ends, Oklahoma Joe's Beans and Ribs. I'm thinking of doing Crostinis and beef tenderloin and calling it a day. Oh, wait. I might also have some sausage coming from Salt Lick in Texas. Seems like an overload on pork this year, but I'm good with it!
Click to expand...
Not meant to hijack but where in St. Louis do you recommend getting BBQ? My bro lives in the city, next time I'm in town I'll hit you up and invite myself over for some of your delicious looking grub  :D

 
Swing 51 said:
Not meant to hijack but where in St. Louis do you recommend getting BBQ? My bro lives in the city, next time I'm in town I'll hit you up and invite myself over for some of your delicious looking grub  :D
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St. Louis has an absolutely amazing BBQ scene. All first generation folks that fought their way to where they are. Here are my faves in no particular order:

Pappy's Smokehouse

Bogarts

Sugarfire

There are also some gems off the beaten path that even the locals have a hard time finding like Big Baby Q. 

 
Coeur de Lion said:
I didn't have brisket on hand and used some of the shoulder that I smoked them under (diced into 1/2 inch cubes instead of pulled for the beans). I literally don't think that they could have been any better.

I'd think that these would be outstanding with any smoked meat (or even without, probably). Hell, grabbing a couple of smoked sausages from the grocery store and dicing 'em up in there would probably be $$$. 
Click to expand...
Exactly this. Use whatever you have. 

 
My Anova Nano should be arriving in the next few weeks... I know it will make great meat but what else can I use it for?  I've heard the cold brew coffee works well in it, but what else?  Brag about your best sous vide recipes here!!!

 
Kanil said:
My Anova Nano should be arriving in the next few weeks... I know it will make great meat but what else can I use it for?  I've heard the cold brew coffee works well in it, but what else?  Brag about your best sous vide recipes here!!!
Click to expand...
Take it to the sous vide thread, buddy

 
Kanil said:
My Anova Nano should be arriving in the next few weeks... I know it will make great meat but what else can I use it for?  I've heard the cold brew coffee works well in it, but what else?  Brag about your best sous vide recipes here!!!
Click to expand...
My web guy does all kinds of cool stuff with it. He says slow cooking eggs is absolutely amazing

 
Kanil said:
My Anova Nano should be arriving in the next few weeks... I know it will make great meat but what else can I use it for?  I've heard the cold brew coffee works well in it, but what else?  Brag about your best sous vide recipes here!!!
Click to expand...
How about we don't.  How about you start a new thread for this instead.

 
In all seriousness weebs, why is it that you think you suck at grilling?  Something as simple as lack of experience?

 
Kanil said:
Oh man... I didn't know there was a sous vide thread... I searched sous vide and this one popped up.  Sorry, I'll take my ball and go home then!
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All good IMO. The single best steak I've ever had was a dry aged prime bone in ribeye poached in melted clarified butter then finished on a wood burning grill (Stripsteak in Mandalay Bay). Slightly different than sours vide, but close enough. Absolutely worth the cholesterol probably taking a year off of my life lol.

 
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Weebs210 said:
Pretty much lack of experience and being lazy when it comes to grilling. I know it's a skill I should improve.
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Well, obviously the only way to improve is to just do it.  I would suggest 2 things.  One, is watch someone who you know can grill.  Nothing better than learning live this way.  Two, is get a quick-read thermometer.  It will help you to not over or under cook things.

 
ChiefD said:
(and if FBG'ers want to make this guy some dough, click on one of those ads once in awhile) (just not too many times, since google will flag you)(and him potentially)
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Actually, you don't even have to click on them. I get paid by the page view, not by the click through. MUCH better model. 

 
TheFanatic said:
Actually, you don't even have to click on them. I get paid by the page view, not by the click through. MUCH better model. 
Click to expand...
Sweet, even better.

Not sure how I missed that site, but that's the first time I've been there. Definitely gonna bookmark that thing to come back to. Nice work. 

 
Coeur de Lion said:
Indeed. Making sure that you get paid / impression is the way to go -- although I'd bet that the advertisers are probably PPC.
Click to expand...
It's all about the "Imprints" now. Publishers (like me) are sick of making sales that we don't get credit for. Someone sees an ad on my site, doesn't click the ad, but 3 days later sees the product somewhere else and buys it. More progressive advertisers are now paying for the imprints and waiting for the sales because too many publishers are getting savvy to it. It's also why I never do straight up affiliate partnerships. I don't get paid for the people that buy something they see on my site or social channels but forget to use the code or link. 

Just had a discussion about about 2 hours with a client about this. Did a post for them on Instagram. It only got about 3,000 likes, whereas my average is 5,000. I explained that while less people liked it, 120,000 people still saw it in 24 hours. Too blatant of product placement will lead to less double taps, but too blatant of product placement also leads to stronger imprints. 

So there you go. A little insight into the life of a publisher/social influencer. It's not nearly as glamorous as it sounds!

 
TheFanatic said:
It's all about the "Imprints" now. Publishers (like me) are sick of making sales that we don't get credit for. Someone sees an ad on my site, doesn't click the ad, but 3 days later sees the product somewhere else and buys it. More progressive advertisers are now paying for the imprints and waiting for the sales because too many publishers are getting savvy to it. It's also why I never do straight up affiliate partnerships. I don't get paid for the people that buy something they see on my site or social channels but forget to use the code or link. 

Just had a discussion about about 2 hours with a client about this. Did a post for them on Instagram. It only got about 3,000 likes, whereas my average is 5,000. I explained that while less people liked it, 120,000 people still saw it in 24 hours. Too blatant of product placement will lead to less double taps, but too blatant of product placement also leads to stronger imprints. 

So there you go. A little insight into the life of a publisher/social influencer. It's not nearly as glamorous as it sounds!
Click to expand...
I'm on the other side of things as part of a digital marketing agency. Interesting that you are dealing directly with your advertisers -- that's a much better way to go for both you and them but not really all that common in my experience (although I work primarily with much smaller local companies than some of the heavy hitters that you are working with and digital display advertising is a miniscule part of what my firm actually does).

 
ChiefD said:
Sweet, even better.

Not sure how I missed that site, but that's the first time I've been there. Definitely gonna bookmark that thing to come back to. Nice work. 
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Could be because I took about 8 years off from this board. Thanks for the compliment

 
Coeur de Lion said:
I'm on the other side of things as part of a digital marketing agency. Interesting that you are dealing directly with your advertisers -- that's a much better way to go for both you and them but not really all that common in my experience (although I work primarily with much smaller local companies than some of the heavy hitters that you are working with and digital display advertising is a miniscule part of what my firm actually does).
Click to expand...
The vast majority of my clients have come to me either by an employee reaching out or their digital marketing/PR agency reaching out. I do my best to always over produce for them so they come back year after year. Every year about mid March, I start sending emails out to all my past clients. The ones that respond first get the best rates, because I quickly realize by the end of March that I have to raise my rates and actually lose a few customers in order to have enough time to deal with them all. It's a very good problem to have and one that I hope I have for the rest of my life. 

 
TheFanatic said:
The vast majority of my clients have come to me either by an employee reaching out or their digital marketing/PR agency reaching out. I do my best to always over produce for them so they come back year after year. Every year about mid March, I start sending emails out to all my past clients. The ones that respond first get the best rates, because I quickly realize by the end of March that I have to raise my rates and actually lose a few customers in order to have enough time to deal with them all. It's a very good problem to have and one that I hope I have for the rest of my life. 
Click to expand...
That is a good problem to have -- and it's because your site is such a great resource. I know that I personally return often and have certainly been influenced by the (very relevant) ads that I've been exposed to on it. The fact that you are making personal contact with your advertisers is awesome -- and pretty rare in my experience for a digital publisher.

 
Coeur de Lion said:
That is a good problem to have -- and it's because your site is such a great resource. I know that I personally return often and have certainly been influenced by the (very relevant) ads that I've been exposed to on it. The fact that you are making personal contact with your advertisers is awesome -- and pretty rare in my experience for a digital publisher.
Click to expand...
Thank you!

 
My son wants me to make street tacos for his birthday dinner. So the plan is to do it all outdoors on the grill. Mainly chicken tacos, and I'm making fresh pico de gallo, guac, and I went down to a local taquerio for some fresh tortillas yesterday. Will also have cilantro, tomatoes, peppers, onions, etc that I got from the farmers market yesterday.

Anyway, I have this pork tenderloin that was in my freezer. Now, if I had time, I would do a shredded pork with a shoulder, but I just don't today. But I do have time to do something with this pork tenderloin.

I figured I would make a mexican spice rub and grill it, but not sure how I want to finish this thing off. I know it doesn't have the fat for shredding, so I thought I might just cut it into small chunks for people to put in their tacos.

Any other ideas?

 
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ChiefD said:
My son wants me to make street tacos for his birthday dinner. So the plan is to do it all outdoors on the grill. Mainly chicken tacos, and I'm making fresh pico de gallo, guac, and I went down to a local taquerio for some fresh tortillas yesterday. Will also have cilantro, tomatoes, peppers, onions, etc that I got from the farmers market yesterday.

Anyway, I have this pork tenderloin that was in my freezer. Now, if I had time, I would do a shredded pork with a shoulder, but I just don't today. But I do have time to do something with this pork tenderloin.

I figured I would make a mexican spice rub and grill it, but not sure how I want to finish this thing off. I know it doesn't have the fat for shredding, so I thought I might just cut it into small chunks for people to put in their tacos.

Any other ideas?
Click to expand...
Yea i tihink you could dice it up and it would be tasty?  Maybe even toss it with a sauce or seasoning after you dice it?  take pics when you are done.  Sounds good.

 
ChiefD said:
My son wants me to make street tacos for his birthday dinner. So the plan is to do it all outdoors on the grill. Mainly chicken tacos, and I'm making fresh pico de gallo, guac, and I went down to a local taquerio for some fresh tortillas yesterday. Will also have cilantro, tomatoes, peppers, onions, etc that I got from the farmers market yesterday.

Anyway, I have this pork tenderloin that was in my freezer. Now, if I had time, I would do a shredded pork with a shoulder, but I just don't today. But I do have time to do something with this pork tenderloin.

I figured I would make a mexican spice rub and grill it, but not sure how I want to finish this thing off. I know it doesn't have the fat for shredding, so I thought I might just cut it into small chunks for people to put in their tacos.

Any other ideas?
Click to expand...
Adobado or al pastor tacos are a big crowd pleaser in my house. Any kind of spice paste with dried anchos / guajillos, garlic, onion, cumin, oregano, and some kind of citrus or pineapple juice. Butterfly the loin / tenderloins, pound thin, smear with paste, grill fast and hot, and chop for tacos. They're outstanding -- just google and find a recipe that looks good.

Some kind of vinegary slaw is always a great topping too for tacos for crunch and to cut the richness of the meat IMO. Just shredded red cabbage, vinegar, cilantro, scallions, salt -- maybe a little sugar if you like a little sweetness.

Mexican crema instead of regular sour cream is delicious and will feel more "special" and authentic, as will crumbled cojita cheese as opposed to shredded co-jack or such.

 
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Coeur de Lion said:
Adobado or al pastor tacos are a big crowd pleaser in my house. Any kind of spice paste with dried anchos / guajillos, garlic, onion, cumin, oregano, and some kind of citrus or pineapple juice. Butterfly the loin / tenderloins, pound thin, smear with paste, grill fast and hot, and chop for tacos. They're outstanding -- just google and find a recipe that looks good.

Some kind of vinegary slaw is always a great topping too for tacos for crunch and to cut the richness of the meat IMO. Just shredded red cabbage, vinegar, cilantro, scallions, salt -- maybe a little sugar if you like a little sweetness.

Mexican crema instead of regular sour cream is delicious and will feel more "special" and authentic, as will crumbled cojita cheese as opposed to shredded co-jack or such.
Click to expand...
Sweet. Thanks!

 
Multi-stage tailgate today for Steelers-Bears at noon and Pens at 7. Bunch of folks coming for football, probably a few will stay around for dinner / hockey later.

Round 1 just went on -- smoked wings, 1/2 jerk and 1/2 Korean BBQ.

Round 2 will go on around halftime -- bacon wrapped jalapeño poppers, 1/2 cream cheese and half shredded co-jack. Delicious, but a huge PITA to prep so they're like a twice / year deal.

Hot dogs / brats throughout the day for the kids and whoever needs to soak up some beer.

Honey / mustard / thyme glazed pork chops with grilled romaine and a big potato packet for whoever stays for dinner.

S'mores throughout the day as well.

Definitely going to be a great day.  :towelwave:

 
So I took Coeur de Badasses advice and did a spice on the pork. Cooked it hot on direct coals. Flattened the tenderloin. 

Came out perfect. I basically diced it up and everyone loved it.

My street taco bar included:

- pork

- chicken

- fresh, homemade tortillas from a local mexican taqueria ( holy #### so good)

- homemade guac

- tomatoes

- homemade pico

- onions

- peppers

- cheese

- cilantro

- radish

- garlic

All veggies were from the farmers market, other than the avocados. Such a great meal.

 
Last edited by a moderator:
ChiefD said:
So I took Coeur de Badasses advice and did a spice on the pork. Cooked it hot on direct coals. Flattened the tenderloin. 

Came out perfect. I basically diced it up and everyone loved it.

My street taco bar included:

- pork

- chicken

- fresh, homemade tortillas from a local mexican taqueria ( holy #### so good)

- homemade guac

- tomatoes

- homemade pico

- onions

- peppers

- cheese

- cilantro

- radish

- garlic

All veggies were from the farmers market, other than the avocados. Such a great meal.
Click to expand...
Sounds awesome!

 
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