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***Official Grilling and Smoking Thread*** (2 Viewers)
- Thread starter bryhamm
- Start date
TheFanatic
Footballguy
I was thinking for Texas, I was going to go Tri Tip and mesquite. But now from what @Ron Swanson has said, gonna have to rethink that. I was thinking of doing reverse seared tri tip with mesquite, in a corn tortilla with some sort of salsa or chutney and a lime sour cream with some fresh cilantro.
For the Virginia one, I was thinking pork tenderloin sliders on Hawaiian buns with a mustard sauce, but I feel like this needs something else. What, I don't actually know. Some other layer on top. Oh, I've got an idea. Maybe have a cast iron skillet and lay down a layer of parmesan cheese and fry it till it gets crunchy and put that on top for some texture.
For AZ, I was thinking something like ancho dry rubbed wings that I smoke and then brush with adobo butter before searing to firm up the skin then a squeeze of lime over the platter.
I've also kicked around the idea of something with adobo and ribs for the final recipe.
TheFanatic
Footballguy
I like where you are going with the ham in terms of the region, but ham doesn't translate to tailgating that well IMO.
TheFanatic
Footballguy
I happen to have some orange wood. From Bob's Smokin' Hardwood. So maybe, no matter what I do for the Arizona recipe, I smoke with orange.
General Malaise
Footballguy
Grilling Korean short ribs on Sat. with a homemade Kalbi marinade. Pretty excited for this.
Softballguy
Footballguy
I've been to Virginia twice and both times ate a ton of Chesapeake blue crab and oysters. Might be a cool twist on tailgating.TheFanatic said:
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TheFanatic
Footballguy
msommer
Footballguy
TheFanatic
Footballguy
Tailgating needs to be finger food for the most part. Can't rely on a hard surface to hammer out some crab.
psychobillies
Footballguy
Softballguy
Footballguy
Ron Swanson
Footballguy
I love tri tip, but it's not common in TX. Maybe go old school TX BBQ and do a beef clod? That pre-dates brisket.TheFanatic said:
JaxBill
Footballguy
JaxBill
Footballguy
Brony
Footballguy
First time doing smoked short ribs. Love short ribs and usually do in the crock pot with mushrooms and red wine. I went with Adam Perry Lang method. Tough thing is finding meaty pieces intact at Costco or grocery store. My local grocery had thin cut ribs on sale and the guy pointed me to some prewrapped fat boy chunks. Done.
I like that the overall cook is about 6 or 7 hours, so not an all day cook. Results are nice diversion from pork ribs. Only downside was significant membrane / fatty layer that is tough to get through. Taste was great and enjoyed by the family.
Smoked short ribs https://imgur.com/a/DlKYcWC
I like that the overall cook is about 6 or 7 hours, so not an all day cook. Results are nice diversion from pork ribs. Only downside was significant membrane / fatty layer that is tough to get through. Taste was great and enjoyed by the family.
Smoked short ribs https://imgur.com/a/DlKYcWC
TheFanatic
Footballguy
Friday night, cooked ribs and wings for a tailgating at home video. Actually, cooked them most of the way on Thursday night to maximize the light we had for the video. They came out way better than I thought. My main goal in a video like that is to make them look good, they don't necessarily have to taste good, but they came out great. The ribs I rubbed with Cimmaron Docs and then slathered in Head Country Apple Habanero (much more on the apple side than the habanero). The wings were rubbed with a combo of Cimmaron Docs and some other honey rub. Dad had the rub which is why I'm blanking. They came out fantastic. Both the wings and ribs. Video goes up later today or tomorrow.
Tonight, it's recipe testing for those three recipes I'm now filming in Charlotte on Friday. One problem there. I have to interact with some former Nascar drivers. I don't know much about Nascar. And by much, I mean I can name one, maybe 2 current Nascar drivers. I'm going to be pouring over some wikipedia on these guys.
Tonight, it's recipe testing for those three recipes I'm now filming in Charlotte on Friday. One problem there. I have to interact with some former Nascar drivers. I don't know much about Nascar. And by much, I mean I can name one, maybe 2 current Nascar drivers. I'm going to be pouring over some wikipedia on these guys.
TheFanatic
Footballguy
The tri tip tacos and pork tenderloin sliders with a fried parmesan crisp on each were both hits. The wings were weak. Back at it tonight to perfect the wings.
TheFanatic
Footballguy
In The Zone
Footballguy
Brony
Footballguy
great looking video. Next time I drink soda over beer during football, I'll make sure it's a Dr. Pepper.
TheFanatic
Footballguy
Thanks, brother! It's sort of appropriate for me. I gave up the sauce. Decided my kids didn't need to see their dad with a beer in his hand as often as they did. It's been about 6 weeks and I don't really miss it. I have a soda here and there when I'm wanting a beer and then I don't want a beer, so this video is sort of perfect for what's going on in my life.
coyote5
Footballguy
Question... I'm guessing some of you Q heads have made a brisket chili. Do you go all the way with the brisket - up to 200+ and probe tender, or do you pull it early to cube and let finish in the chili for a couple hours? I'm thinking of making Judge's chili this weekend with brisket and maybe a couple smoked pork sausage chubs.
I'm smoking ahead of time (tomorrow) so I was thinking of smoking to the stall, then splitting the point from the flat. Then Saturday I'd cube part of the flat for the chili and then finish the point on the smoker for some burnt ends. Thoughts or tips on this??
I'm smoking ahead of time (tomorrow) so I was thinking of smoking to the stall, then splitting the point from the flat. Then Saturday I'd cube part of the flat for the chili and then finish the point on the smoker for some burnt ends. Thoughts or tips on this??
JaxBill
Footballguy
Surf,  Turf and Spuds
Marinaded tbe shrimp in Garlic butter and coated them with House Spice from Crabby Bill's
Marinaded tbe shrimp in Garlic butter and coated them with House Spice from Crabby Bill's
JaxBill
Footballguy
I've done chili with leftover brisket so it has been cooked all the way . But i think your method will work well.
TheFanatic
Footballguy
As @JaxBill said. Either way will work. I tend to make way more brisket than I need (cook a whole packer, invite only 6 people over) and save the rest for chili. I just chunk it up and toss it in. It really is the best chili ever. Now I'm thinking I need to make brisket this weekend, invite a few fellas over, and save the rest for chili when it gets colder.
I cook it just like a regular brisket. I've never done it any other way. it's always a "leftover" thing for me. The great news is even if you freeze it, it works fantastic in chili. I did an event earlier this month and way overshot how many briskets I'd serve. Had 2 full briskets left over. I quartered them and froze them 2 quarters (half a full brisket) in each container. Made sure to get equal fat and lean. Defrosted them and cubed them in big 1.5" cubes and added to chili. Fantastic. I'm sure it would have been even better with fresh Brisket. But this was easily the best chili I've ever had even with the frozen brisket. Off the charts good.
TheFanatic
Footballguy
Same here. I always save leftover cuts of beef for chili (tri tip, brisket, steak, whatever) as I do more cooking for digital media than I do necessarily for consumption. And while the chili I made with an amalgam of different meats was always really good, the first time I only did brisket blew me away. I still save the various cuts of meat for chili, but it's not the same as the all brisket chili. And I'm with you, I'm sure it is probably better with fresh, but I don't need to know because frozen is the best I've ever had and it's not even close.
So I need to figure out something new to try on the ole pellet smoker. Over the last two months I have smoked:
brisket
wings
meatloaf
chuckroast
pork butt
whole chickens
deviled eggs
ribs
fatties
Have smoked and reverse seared:
burgers (including pimento cheese jucy lucys which were amazing), chops, steaks, shrimp, scallops, numerous veggies
Thinking a tri-tip but would have to order from a butcher? Pork belly but thinking thats not good for my health but delicious? Not into fish either so no salmon.
Maybe I smoke too much food? My wife has mentioned that before but always seems willing to chow down.
brisket
wings
meatloaf
chuckroast
pork butt
whole chickens
deviled eggs
ribs
fatties
Have smoked and reverse seared:
burgers (including pimento cheese jucy lucys which were amazing), chops, steaks, shrimp, scallops, numerous veggies
Thinking a tri-tip but would have to order from a butcher? Pork belly but thinking thats not good for my health but delicious? Not into fish either so no salmon.
Maybe I smoke too much food? My wife has mentioned that before but always seems willing to chow down.
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PinkydaPimp
Footballguy
Tri tip is sooooooo good and super easy. Your local butcher can order it if they don’t carry it. Lobels also has tri tip for a reasonable price and they are very well marbles if you can’t find it.
Ron Swanson
Footballguy
JaxBill
Footballguy
Cowboysfan8
Footballguy
In The Zone
Footballguy
TheFanatic
Footballguy
Anyone grilling this weekend? This is my favorite time to grill. I love grilling with a little chill in the air. I'm thinking some griddle burgers on Sunday. Can't get enough of the griddle grilling.
odin33
Footballguy
Pork butt on sale at Kroger for .99/lb and a weekend without a million things to do. Yeah, smoker's getting some use this weekend. Too bad it's going to be 15+ degrees warmer than it should be. I'm done sweating my #### off sitting outside d@mnit. I want my crisp fall days, and I want them now!!
Want to try those white sauce wings too. Hmmm, might need to get WSM rollin too.
Want to try those white sauce wings too. Hmmm, might need to get WSM rollin too.
Costco had butcher packs of prime beef short ribs. Just threw two plates on the smoker with some montreal steak seasoning. Was gonna go just salt and pepper but enjoy some of the flavors in the montreal. Not too much seasoning as I don’t wanna overpower the meat.
About 9 pounds of ribs for three people. One is my wife so it’s more like 4 pounds for me and 4 for my 19 year old son. Hoping they will be ready by 8ish tonight.
Ron Swanson
Footballguy
I have that same Tojiro and I really like it for many tasks. But for trimming Pork Butt and other similar meat tasks I think I prefer my Dexter or Bubba filet knives.proninja said:
Whelp the beef ribs were delicious. I like them better than brisket to be honest. Will do again.
Thanks for the idea.
E-Z Glider
Footballguy
First time for everything, I suppose. Got the WSM all fired up and ready to go for some ribs yesterday. Had the ribs all prepped and on the grill when I decided to add some extra water to the pan. Got about half a pitcher in and noticed the pan was leaning to one side. Stopped immediately, but there really wasnt any easy way to fix the situation. Decided to just stop adding water and hope for the best. Put the lid on the top and a couple seconds later, I heard the unmistakable sound of the entire water pan dumping onto the red-hot coals. 
Ended up cooking the ribs in the toaster oven. 
Ended up cooking the ribs in the toaster oven.
PinkydaPimp
Footballguy
First time for everything, I suppose. Got the WSM all fired up and ready to go for some ribs yesterday. Had the ribs all prepped and on the grill when I decided to add some extra water to the pan. Got about half a pitcher in and noticed the pan was leaning to one side. Stopped immediately, but there really wasnt any easy way to fix the situation. Decided to just stop adding water and hope for the best. Put the lid on the top and a couple seconds later, I heard the unmistakable sound of the entire water pan dumping onto the red-hot coals.
ok i 
a lot after reading this. This is all a part of then fun!
TheFanatic
Footballguy
All I cooked this weekend was some brats. Was really wanting to fire up the Ofyr, but with games all weekend for the kids, I didn't have time. Instead I did some griddle grilling of some brats. Placed a cast iron griddle on my Char-Griller Akorn after I fired up the cooker. While the griddle was still coming up to temp, I placed all my brats down, slices of onion and dropped a chunk of pear wood on the coals. The brats smoked while it came up to temp and them the onions cooked along with the brats. Then I put the onions onto the brats after toasting some buns. They were outstanding.
bryhamm
Footballguy
IMO, stop putting water in the pan. Still use it as a heat buffer though.First time for everything, I suppose. Got the WSM all fired up and ready to go for some ribs yesterday. Had the ribs all prepped and on the grill when I decided to add some extra water to the pan. Got about half a pitcher in and noticed the pan was leaning to one side. Stopped immediately, but there really wasnt any easy way to fix the situation. Decided to just stop adding water and hope for the best. Put the lid on the top and a couple seconds later, I heard the unmistakable sound of the entire water pan dumping onto the red-hot coals.
PinkydaPimp
Footballguy
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