Because people who don't know how to cook are buying all the chicken breasts, pork chops and hamburger. I was at the grocery store on Saturday. It was the first time I saw bacon and hamburger and pork chops in quantity since this all started.Smoked ribs last night, which turned out great. Has been interesting that big cuts of stuff much easier to find vs. simple chicken breasts. Given so much time at home been definitely cooking more stuff like that allowing great left overs and add on dishes (such as Chicken and Rice soup I made on Saturday).
I get that. I need to get my deck painted and a kitchen put in. But the deadline for those two things was supposed to be Memorial Weekend in time for our pig roast. I doubt we have the pig roast Memorial Weekend so I have more time.Grill and smoker are shut down this weekend.
Deck has needed another coat of stain for 12 - 18 months.
Going to pressure wash tomorrow. Then get my sons to help me roll the stain on Sunday.
Might be my last window to get this done before it gets too hot.
Not really room especially with everyone home. I'm okay with shutting down. i just want to get this done and don't want other distractions.I get that. I need to get my deck painted and a kitchen put in. But the deadline for those two things was supposed to be Memorial Weekend in time for our pig roast. I doubt we have the pig roast Memorial Weekend so I have more time.
Can you swing one around onto the driveway and grill out there?
Thanks for your advice on smokers. Bought my bro one a while back and we are gonna start banging stuff out.I had two thin, but well marbled rib eyes and one thick NY strip. I cooked the strip indirect for about 25 minutes to take it to 105 then seared it with the rib eyes. The rib eyes got cross hatch on one side and single on the other. The NY strip got cross hatch on both sides and was pulled at 120. The strip sucked. Very tough. The rib eyes were great. I didn't finish the strip. We ate all of the rib eyes. I used the remains of the strip and cut it into thin strips and made steak and eggs this morning.
The pork shoulder has been on for about 1 hour and 45 minutes.
I'm gonna go ahead and say it. I'm digging this quarantine. Lots of time with my wife and kids. We're watching the Marvel movies all in a row (15 movies down, 6 to go). I can work on my side hustles whenever I want. Tonight, going on a hike with the kids down to the creek in the backyard. Eat some pulled pork. Watch Black Panther with the kids. The only things I'm bummed about, Cardinals Home opener was supposed to be today. And I don't like having to go to the grocery store so much shopping for myself, my folks and my in laws.
grillinfools.com is our GB @TheFanaticThanks for your advice on smokers. Bought my bro one a while back and we are gonna start banging stuff out.
I have an issue, as a noob, finding recipes. Google searches turn up pages of recipes from women who look like the mom in every Hallmark movie.
Site recommendations? I'm casting a wide net, so any grilling/smoking/crock pot links a bit more curated?
I'm looking for FatDudesGrillingInTheWoods.com. Like that.
Yea def grillinfools. Follow the ig as well. There are a ton of recipes in this thread.Thanks for your advice on smokers. Bought my bro one a while back and we are gonna start banging stuff out.
I have an issue, as a noob, finding recipes. Google searches turn up pages of recipes from women who look like the mom in every Hallmark movie.
Site recommendations? I'm casting a wide net, so any grilling/smoking/crock pot links a bit more curated?
I'm looking for FatDudesGrillingInTheWoods.com. Like that.
BBQ pit boys. Follow them on Facebook.Thanks for your advice on smokers. Bought my bro one a while back and we are gonna start banging stuff out.
I have an issue, as a noob, finding recipes. Google searches turn up pages of recipes from women who look like the mom in every Hallmark movie.
Site recommendations? I'm casting a wide net, so any grilling/smoking/crock pot links a bit more curated?
I'm looking for FatDudesGrillingInTheWoods.com. Like that.
I love Sheepshead.I didn't do a good job of taking pics, but had a nice meal last night of roasted fish (Sheephead caught at the jetty earlier in the day) and jalapeno poppers. Tried something new with the poppers in the way of filling - 3/8 cubed cojack, refried beans, black beans, jalapeno, white onion, tomato, cumin. Wrapped in thin cut Nueske's bacon. They turned out great but they're almost "too much". Part of the magic of the garden cream cheese fille standard is the contrast and cooling impact of the cream cheese.
Here fishy fishy
Killer fellas. Thanks much.PinkydaPimp said:Yea def grillinfools. Follow the ig as well. There are a ton of recipes in this thread.
i also like the bbq-brethren forum. And amazing ribs has good recipes as well.
on YouTube you can also find plenty of recipes. T-Roy cooks is my favorite.
really just ask here you will get plenty of tips. And most important just try different things and find what works!
I like this guy quite a bit. Malcolm Reed I do his pork belly burnt ends as appetizers and they are always the first to go. All the dads gather around the plate of the bites like its the office water cooler. I had to stop telling people i was bringing them, or if the host wants everyone there early and not to stagger their arrivals they will blast out that I am bringing the burnt ends and everyone shows up on time....Thanks for your advice on smokers. Bought my bro one a while back and we are gonna start banging stuff out.
I have an issue, as a noob, finding recipes. Google searches turn up pages of recipes from women who look like the mom in every Hallmark movie.
Site recommendations? I'm casting a wide net, so any grilling/smoking/crock pot links a bit more curated?
I'm looking for FatDudesGrillingInTheWoods.com. Like that.
3 racks of BB ribs tonight.Steaks tonight. Pork shoulder tomorrow night.
It's Masterbuilt...I'd expect poor build quality and lifespan.You guys seen the new Masterbuilt vertical cooker/smoker? Looks pretty damn cool. Can get to 250 for low/slow in like 6 minutes, or can get to 700 for searing in like 15 minutes. Don't really "need" it, but I just might pull the trigger later this summer. Want to see it up close and in person first.
bummer. that sucks.It's Masterbuilt...I'd expect poor build quality and lifespan.
Keep in mind that Mastebuilt's thermometers are quite inaccurate - in the result too much fluctuation. Been there.You guys seen the new Masterbuilt vertical cooker/smoker? Looks pretty damn cool. Can get to 250 for low/slow in like 6 minutes, or can get to 700 for searing in like 15 minutes. Don't really "need" it, but I just might pull the trigger later this summer. Want to see it up close and in person first.
I have 2 pork bellies curing. Looking forward to really take my time and giving them an all day cold smoke someday next week.I've been grilling a ton, as I'm sure everyone has been. For me, it is a much better experience and more rewarding when there is no time pressure.
Damn those look good,I like this guy quite a bit. Malcolm Reed I do his pork belly burnt ends as appetizers and they are always the first to go. All the dads gather around the plate of the bites like its the office water cooler. I had to stop telling people i was bringing them, or if the host wants everyone there early and not to stagger their arrivals they will blast out that I am bringing the burnt ends and everyone shows up on time....
It works. Double layer of heavy foil and use a sheet pan, imo. Its a big hot mess of rendered fat if the foil breaks. I set the oven to 275 and cook the pork to temp, however long it takes. No shame in bumping the oven to 325 or 350 if you're running behind schedule for Sunday Dinner.@Ron Swanson and others who have done pulled pork. I will wrapped up the pork butt at the specified temp (160-ish) and then it gets finished off for another 2-3 hours. Any thoughts on finishing it off in the oven as opposed to using pellets on the Traeger? To me it seems like if it is wrapped then the smoke is no longer useful. I have one going on Sunday morning
thanks for any thoughts on the subject...
Not a turkey breast but i had a lot of success following amazingribs on their tips for a full turkey.Tomorrow will be the first time I cooked a turkey breast on the WSM.
Anyone have a favorite recipe I should check out?
Sorry, I missed this. I typically don't wrap pork butts at all. But I will say that I don't believe the meat takes on that much smoke flavor in the late stages of the cook whether it is wrapped or not. So, oven is fine. But I'm not sure why unless you need the smoker space. Wood pellets aren't significantly more expensive than electricity or gas, and my Rec-Tec temp control is as good or maybe better than my indoor oven.@Ron Swanson and others who have done pulled pork. I will wrapped up the pork butt at the specified temp (160-ish) and then it gets finished off for another 2-3 hours. Any thoughts on finishing it off in the oven as opposed to using pellets on the Traeger? To me it seems like if it is wrapped then the smoke is no longer useful. I have one going on Sunday morning
thanks for any thoughts on the subject...
Crust is only preference I’ve done em with and without. Still comes out great. Most important is cooking it to the right temp and not overcookingDoing my first Tri Tip today, the wife found a preseasoned one at Costco. Instructions on Camp Chef say to do it on Hi Smoke until it hits 120, then sear on the side sear for a minute or two on each side, and finally wrap in foil and let sit fire 15 min to rest. Anything else to add, change, etc? The family loves medium rare but bark isn't as important to them, so I don't know if the side sear is necessary or not. Does the side sear at the end make that much difference?
I won’t provide prep advice, just that one of my wife’s favorites has been these tri tip tacos by FBGs very own Grillin’ Fools.Doing my first Tri Tip today, the wife found a preseasoned one at Costco. Instructions on Camp Chef say to do it on Hi Smoke until it hits 120, then sear on the side sear for a minute or two on each side, and finally wrap in foil and let sit fire 15 min to rest. Anything else to add, change, etc? The family loves medium rare but bark isn't as important to them, so I don't know if the side sear is necessary or not. Does the side sear at the end make that much difference?
This was the first grilling I had done in almost 2 weeks. I shut the deck down to pressure wash, patch, and stain.JaxBill said:
Saw this in person over the weekend. It was pretty damn cool. He cooked up some wings and they were nice and crispy on the outside. He then let it cool down to 300 and put on a big-A cowboy steak from Sam's Club. That thing was huge. He cook it at 300 until internal temp was 130. Pulled it off and cranked the temp up to 700. Only took about 6 minutes to get to temp. He put a 1min sear on each side. Man, that steak was outstanding.My neighbor just picked up the bigger version of the Masterbuilt (the 1050). Will see how it works for him before deciding myself whether to get one.
https://meater.com/Is there any thermometer system w/ app capabilities where you can actually access the information from anywhere? All I’m seeing are ones with like 165ft range at best. I’m hoping to get something where I can go for a bike ride with the kid and monitor from phone
I was looking at the fireboard and almost pulled the trigger but then saw thermoworks had an offering as well. Not sure if anyone has any experience with the below?
Is there any thermometer system w/ app capabilities where you can actually access the information from anywhere? All I’m seeing are ones with like 165ft range at best. I’m hoping to get something where I can go for a bike ride with the kid and monitor from phone
I had the Loki and it wasn't very good. Then I bought the Fireboard and it is awesome. Simple and just works. But, since I got the Rec-Tec I don't use it as much because the Rec-Tec has built in remote (Wifi) probes and control.I was looking at the fireboard and almost pulled the trigger but then saw thermoworks had an offering as well. Not sure if anyone has any experience with the below?
https://www.thermoworks.com/Signals
All of this is on hold since I can’t go anywhere anyways.