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***Official Grilling and Smoking Thread*** (2 Viewers)
- Thread starter bryhamm
- Start date
PinkydaPimp
Footballguy
I need to make those. That look like the most epic jalapeno poppers ever!
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.
E-Z Glider
Footballguy
If you wrap them raw then yes, unless you leave them on the smoker for along time, at least a couple of hours
⚡DEADHEAD⚡
Footballguy
ProstheticRGK
Footballguy
This belongs in the "things you can say about your lunch but not your girlfriend" thread.
⚡DEADHEAD⚡
Footballguy
PinkydaPimp
Footballguy
that looks great. So did you tie the legs back to fit it in? Any brining or rub? How long did it take?
The Commish
Footballguy
Been over a year, but good to be back smokin' 
Butts are on the smoker at 177 right now....no major malfunctions overnight. Chickens will go on about 2pm...party at 5pm.
Butts are on the smoker at 177 right now....no major malfunctions overnight. Chickens will go on about 2pm...party at 5pm.
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.
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⚡DEADHEAD⚡
Footballguy
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.
PinkydaPimp
Footballguy
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.
⚡DEADHEAD⚡
Footballguy
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.
Tackling Dummies
Footballguy
http://www.visiongrills.com/kamado-grill-models/professional-c-series/
Thoughts/feedback? Looking at a BGE, this is a fallback option.
Will hang up and listen.
Thoughts/feedback? Looking at a BGE, this is a fallback option.
Will hang up and listen.
PinkydaPimp
Footballguy
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.
Godsbrother
Footballguy
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.
PinkydaPimp
Footballguy
Doing a brisket and a pork picnic tomorrow om my WSM. Question. Should i put the brisket on the top grate and the pork on the bottom of vice versa?
Brisket is ~8lb and the pork is ~9.5lb is that matters and im smoking at ~275-325. Probably around 300 most of the time.
Brisket is ~8lb and the pork is ~9.5lb is that matters and im smoking at ~275-325. Probably around 300 most of the time.
PinkydaPimp
Footballguy
The picnic came out great. Took the skin after pulling it and tossed it back on the grill until it got nice and crunchy.
http://i.imgur.com/QvyLoBA.jpg?1
The brisket before wrapping. Though it came out dry and wasnt tender. I think i pulled it off too soon.
http://i.imgur.com/QyikPaF.jpg?2
http://i.imgur.com/QvyLoBA.jpg?1
The brisket before wrapping. Though it came out dry and wasnt tender. I think i pulled it off too soon.
http://i.imgur.com/QyikPaF.jpg?2
Amused to Death
Footballguy
Just did a 150 wings for our all-day auction. Did half with wing sauce and half with BBQ. Also smoked up some pepper jack and sharp cheddar.
I might end up with a crappy team, but we'll have some good eats!
I might end up with a crappy team, but we'll have some good eats!
PinkydaPimp
Footballguy
proninja said:
Only 30 mins. People were getting restless. I wanted to let it sit for at least an hour but was forced to cut it sooner.
jamny
Footballguy
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.
PinkydaPimp
Footballguy
PinkydaPimp
Footballguy
Is there a good way to reheat leftover brisket? Say in the oven or something perhaps?
The Commish
Footballguy
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.
The Commish
Footballguy
I thought this was a Memorial Day thing...they do it on Labor Day too? I need more....I'll be on the lookout
JaxBill
Footballguy
They usually do it all three summer holidays but I haven't seen the ads this year.I thought this was a Memorial Day thing...they do it on Labor Day too? I need more....I'll be on the lookout
ChiefD
Footballguy
Amused to Death
Footballguy
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.
The Ref
Footballguy
"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.JaxBill said:
Mid be suprised if they didn't have it this weekend.
signed.... The guy with 9 bags still leftover from the 4th of july
ChiefD
Footballguy
Yeah, I was at Home Depot yesterday. The price wasn't up yet but they had pallets and pallets of kingsford laying around.
Mr. Ected
Footballguy
The Commish
Footballguy
I've seen this stuff in the stores and always wondered what the differences were. What's the dealio?
Hawks64
Footballguy
Buckfast 1
Footballguy
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.
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Hawks64
Footballguy
msommer
Footballguy
msommer
Footballguy
Buckfast 1
Footballguy
My sauce recipes are always imprecise because I tinker with them based on taste, but I'll try to keep track of what I'm doing tonight.
In The Zone
Footballguy
Alright, I'm walking to the freezer and pulling out a Boston Butt and 2 racks of baby backs.
Nice cook Buckfast.
JaxBill
Footballguy
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.
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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