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***Official Grilling and Smoking Thread***


bryhamm

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34 minutes ago, Buzzbait said:

Smoked up some armadillo eggs this weekend...awesome!

It's basically jalapenos stuffed with cream cheese and shredded cheddar and wrapped in sausage. Very easy to make and a great side appetizer to the main course.

http://www.theblackpeppercorn.com/2014/04/smoked-armadillo-eggs/

Beautiful.

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11 hours ago, Buzzbait said:

Smoked up some armadillo eggs this weekend...awesome!

It's basically jalapenos stuffed with cream cheese and shredded cheddar and wrapped in sausage. Very easy to make and a great side appetizer to the main course.

http://www.theblackpeppercorn.com/2014/04/smoked-armadillo-eggs/

Oh hell yea :blackdot:

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I am going to try a new dessert: Smoked caramel apple wedges, wrapped in bacon of course.  I'm going to try bacon that is coated in caramel, but, with the low melting point of caramel it might not stay on the wedges like a sugar syrup mixture does on flat bacon when making candied bacon.  We'll see but I might just have to use the caramel as a dip.  

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13 hours ago, proninja said:

I will be making those armadillo eggs for the crew on Saturday at work. Those look awesome. 

if your work crew are not heat fans I would suggest smoking the stuffed jalapenos by themselves for about 45 minutes and them wrap them in the sausage.

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26 minutes ago, E-Z Glider said:

I was wondering this. Will the japs still be crisp after cooked inside the sausage?

If you wrap them raw then yes, unless you leave them on the smoker for along time, at least a couple of hours

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15 hours ago, Nigel said:

I'm going try these very soon too. I think I might throw the jalapeños in a 350 oven for a few minutes before I wrap them though. Just roast them a little bit so they have little more give when bitten into. 

I'd stuff them first

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On 8/9/2016 at 0:17 PM, Buzzbait said:

Smoked up some armadillo eggs this weekend...awesome!

It's basically jalapenos stuffed with cream cheese and shredded cheddar and wrapped in sausage. Very easy to make and a great side appetizer to the main course.

http://www.theblackpeppercorn.com/2014/04/smoked-armadillo-eggs/

Interesting.  We've been doing peppers (jalapeno, cherry, and habanero) stuffed with cream cheese and cheddar, but wrapped in bacon.  Delicious, but now I want to try these too.  Grocery store near me just recently started selling ground chorizo.  Wonder if I could do these with chorizo around the peppers?  Hmm...

Public service announcement: If you try it wrapped in bacon, make sure you use only plain wooden toothpicks to hold the bacon in place.  If you use those colored ones, the coloring runs into the cheese and kind of ruins the aesthetics.

Edited by Rich Conway
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8 hours ago, PinkydaPimp said:

that looks great.  So did you tie the legs back to fit it in?  Any brining or  rub?  How long did it take?

Some details I put on another forum and additional details here too:

A college buddy was coming into his town with his family, so I thought I'd order a suckling pig and cook it on the BGE (XL). I watched enough videos to feel pretty good about what I'm doing and I can Macgyver with the best of 'em if things go south.

Anyway, if my suckling pig was still suckling, it was like the equivalent of a 9 year old boy breastfeeding Game of Thrones style. Sure enough, we had to do a little back surgery to get this "baby" to fold over just to fit him in (we removed three vertebrae). In the end, the pig was excellent. We served the meat with legit taco fixings, food-truck style. Limes, cilantro, sour cream, avocado, radishes, etc. No complaints.

I'll tell you, the very tasty parts of the pig were the ribs, although there was very little meat on them, and the bacon (duh).

But the tastiest part was where the fold was in the belly because that's where the moisture settled inside the pig, essentially basting whatever was around (beneath). The seasoning, lemongrass, garlic hunks, onion and lemon juices pooled here and basted the hell out of this part. The flavor was nuts, whereas in some other places, it was good, but no better than a pork butt really (not that I'm complaining about that).

I bought this guy at an asian market in the Bay Area. Cost about $230. Ordered a "large" (30 to 35lbs) but I think it was 45lbs. No brine. The market gave me a dry rub that smelled awesome and was probably a bit salty (MSG, I'm betting). We used 

It took about 7 hours to get the ham to 195ish. BGE thermometer read about 290 most of the time; grill temp was around 235 to 240. Used plate setter, legs up.

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18 minutes ago, Sandeman said:

Some details I put on another forum and additional details here too:

A college buddy was coming into his town with his family, so I thought I'd order a suckling pig and cook it on the BGE (XL). I watched enough videos to feel pretty good about what I'm doing and I can Macgyver with the best of 'em if things go south.

Anyway, if my suckling pig was still suckling, it was like the equivalent of a 9 year old boy breastfeeding Game of Thrones style. Sure enough, we had to do a little back surgery to get this "baby" to fold over just to fit him in (we removed three vertebrae). In the end, the pig was excellent. We served the meat with legit taco fixings, food-truck style. Limes, cilantro, sour cream, avocado, radishes, etc. No complaints.

I'll tell you, the very tasty parts of the pig were the ribs, although there was very little meat on them, and the bacon (duh).

But the tastiest part was where the fold was in the belly because that's where the moisture settled inside the pig, essentially basting whatever was around (beneath). The seasoning, lemongrass, garlic hunks, onion and lemon juices pooled here and basted the hell out of this part. The flavor was nuts, whereas in some other places, it was good, but no better than a pork butt really (not that I'm complaining about that).

I bought this guy at an asian market in the Bay Area. Cost about $230. Ordered a "large" (30 to 35lbs) but I think it was 45lbs. No brine. The market gave me a dry rub that smelled awesome and was probably a bit salty (MSG, I'm betting). We used 

It took about 7 hours to get the ham to 195ish. BGE thermometer read about 290 most of the time; grill temp was around 235 to 240. Used plate setter, legs up.

awesome!! i definitely need to try this though im not sure if i can fit one in my WSM 18.5.  Maybe doing the back surgury would work. 

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5 minutes ago, PinkydaPimp said:

awesome!! i definitely need to try this though im not sure if i can fit one in my WSM 18.5.  Maybe doing the back surgury would work. 

The grill on mine is 26 inches. Small suckling pigs are no bigger than a cat and will still serve several people. You can make that work on yours, I'm confident.

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  • 2 weeks later...

After watching a recent episode of Man, Fire Food I've been inspired to try and do an open pit roasted Porchetta for Christmas this year.  Contacting the butcher when I'm at my dad's for thanksgiving and having him set aside a nice 15 LB pork belly with some of the rib and pork loin meat left on it.  This is going to replace the traditional Prime Rib roast I do each holiday so here's to hoping it turns out yummy.

 

 

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On 8/22/2016 at 9:39 AM, PinkydaPimp said:

I have heard the bge is hard to beat.  Expensive though.

The BGE is great but there are competitors that are just as good and cheaper.  I have a Kamado Joe and it is great and most of the accessories for it and the BGE are interchangeable.

That Vision Grill looks pretty good too.

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Got a brisket going today. This will be the third time and although the past 2 were very good, I've yet to have an amazing one. Gonna do it a little different this time and use the Texas Crutch to push it through the stall. I'm also keeping the temp at 300 instead of 225-250. I hope to have at least 2 hours in the cooler.

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6 minutes ago, jamny said:

Got a brisket going today. This will be the third time and although the past 2 were very good, I've yet to have an amazing one. Gonna do it a little different this time and use the Texas Crutch to push it through the stall. I'm also keeping the temp at 300 instead of 225-250. I hope to have at least 2 hours in the cooler.

nice.  post some pics! 

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On 8/9/2016 at 7:43 AM, The Commish said:
On 8/9/2016 at 1:22 AM, In The Zone said:
On 8/8/2016 at 9:24 PM, The Commish said:

Anyone have a good recipe for "Alabama White " bbq sauce?  Not my cup of tea but I promised I'd give it a whirl....seems like salt, pepper, mayo, horseradish, some sort of vinegar etc.  

Sounds disgusting. I am not a mayo guy at all. 

I'm not either really, but I said I'd give it a whirl.

So, this turned out OK, though I could have done without the sauce....didn't add much IMO.  I brined the chicken in salt, water, garlic, apple cider vinegar, lemon, and a little cracked red pepper flakes.  Let it all sit for 3ish hours.  Took it out, dried it and seasoned the chicken with salt, pepper and garlic powder.  Smoked for a couple hours....it tasted really good.  I left the making of the sauce to my wife.  Mayo, garlic powder, onion powder, prepared horseradish, salt, pepper (I think that was all).  Everyone, including my wife, seemed to love it.  So I guess I can put it down in the "success" column.

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33 minutes ago, JaxBill said:

Disappointed that I haven't seen any Labor Day ads for Kingsford 2-pack special.  Just about out and I need to stock up for football season.

I thought this was a Memorial Day thing...they do it on Labor Day too?  I need more....I'll be on the lookout :thumbup:  

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50 minutes ago, JaxBill said:

Disappointed that I haven't seen any Labor Day ads for Kingsford 2-pack special.  Just about out and I need to stock up for football season.

I've seen Lowes ads that have it on sale starting tomorrow, 9/1/16.  Ad says "5 days only.  Ends 9/5/16".  $9.88 for 18.6 lb 2-pack.  I'm going to be checking my local Lowe's and HD.

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11 hours ago, JaxBill said:

Disappointed that I haven't seen any Labor Day ads for Kingsford 2-pack special.  Just about out and I need to stock up for football season.

Just saw a Lowe's ad for this yesterday.  Two large bags for $10.

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12 hours ago, JaxBill said:

Disappointed that I haven't seen any Labor Day ads for Kingsford 2-pack special.  Just about out and I need to stock up for football season.

"The guy" at Home Depot told me that every memorial/4th/Labor Day they always have had the two bags for $10 deal for as long as he remembered.   It drives traffic to the store on a Holliday weekend.  

Mid be suprised if they didn't have it this weekend.

 

signed.... The guy with 9 bags still leftover from the 4th of july

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8 hours ago, The Ref said:

"The guy" at Home Depot told me that every memorial/4th/Labor Day they always have had the two bags for $10 deal for as long as he remembered.   It drives traffic to the store on a Holliday weekend.  

Mid be suprised if they didn't have it this weekend.

 

signed.... The guy with 9 bags still leftover from the 4th of july

Yeah, I was at Home Depot yesterday. The price wasn't up yet but they had pallets and pallets of kingsford laying around.

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4 hours ago, ChiefD said:
13 hours ago, The Ref said:

"The guy" at Home Depot told me that every memorial/4th/Labor Day they always have had the two bags for $10 deal for as long as he remembered.   It drives traffic to the store on a Holliday weekend.  

Mid be suprised if they didn't have it this weekend.

 

signed.... The guy with 9 bags still leftover from the 4th of july

Yeah, I was at Home Depot yesterday. The price wasn't up yet but they had pallets and pallets of kingsford laying around.

Got this today. Looks like the sale has begun - 2 bags for $10.

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26 minutes ago, Hawks64 said:

I get longer and more consistent cooks using competition.

I like the Kingsford Competition charcoal as well.  

I'm smoking some pulled pork tonight for a fantasy draft tomorrow afternoon.  A couple weeks ago, I smoked pulled pork over hickory and peach wood and made a Western Carolina-style barbecue sauce that I infused with grilled honey-glazed Palisade peaches.  I thought the peaches were a great seasonal addition to my base barbecue sauce for pulled pork.  I think I'm going to do the same thing tonight.  

Edited by Buckfast 1
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2 minutes ago, Buckfast 1 said:

I like the Kingsford Competition charcoal as well.  

I'm smoking some pulled pork tonight for a fantasy draft tomorrow afternoon.  A couple weeks ago, I smoked pulled pork over hickory and peach wood and made a Western Carolina-style barbecue sauce that I infused with grilled honey-glazed Palisade peaches..  I thought the peaches were a great seasonal addition to my base barbecue sauce for pulled pork.  I think I'm going to do the same thing tonight.  

Damn, that looks great.

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53 minutes ago, Buckfast 1 said:

I like the Kingsford Competition charcoal as well.  

I'm smoking some pulled pork tonight for a fantasy draft tomorrow afternoon.  A couple weeks ago, I smoked pulled pork over hickory and peach wood and made a Western Carolina-style barbecue sauce that I infused with grilled honey-glazed Palisade peaches.  I thought the peaches were a great seasonal addition to my base barbecue sauce for pulled pork.  I think I'm going to do the same thing tonight.  

Quit the food porn and give us the sauce recipe!

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1 hour ago, Buckfast 1 said:

I like the Kingsford Competition charcoal as well.  

I'm smoking some pulled pork tonight for a fantasy draft tomorrow afternoon.  A couple weeks ago, I smoked pulled pork over hickory and peach wood and made a Western Carolina-style barbecue sauce that I infused with grilled honey-glazed Palisade peaches.  I thought the peaches were a great seasonal addition to my base barbecue sauce for pulled pork.  I think I'm going to do the same thing tonight.  

Alright, I'm walking to the freezer and pulling out a Boston Butt and 2 racks of baby backs. 

 

Nice cook Buckfast.

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I tried Kingsford Competition and didn't like it. It's cleaner with fewer binders that burns hotter. For long cooks, it didn't last nearly as long.

That is just my experience using it in a WSM. Weber actually recommends kingsford blue for wsm over lump and other hotter burning coals. Results may be different in a BGE or other ceramic cooker.

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