The BBQ & Grilling Thread

[KenB925]

Originally Posted by lsturbointeg

anybody planning on doing some type of BBQ for Christmas? trying to get some ideas

We are hosting Christmas Eve, and home on Christmas day.

I am working on the menu too, I have done a Beef Tenderloin that was awesome, I'll probably do that again. I have definitely upped my game and my equipment since then.

I don't have a head count yet, it is just my wifes family and could be a smallish group, if so I may do individual steaks, but that is not likely.

[UncleWede]

Black Friday I woke up early and it seemed like we had frost on the cars. I was about to go put my grill away. Then I touched it and it was only dew.


Whew, dodged another bullet.

[lsturbointeg]

Originally Posted by UncleWede

Black Friday I woke up early and it seemed like we had frost on the cars. I was about to go put my grill away. Then I touched it and it was only dew.


Whew, dodged another bullet.

lol it was snowing here yesterday...today it just looks like caca!

[Joekerr]

Originally Posted by UncleWede

Black Friday I woke up early and it seemed like we had frost on the cars. I was about to go put my grill away. Then I touched it and it was only dew.


Whew, dodged another bullet.

When you go to bed at night, just before you fall asleep, do you ever have this niggling feeling in the back of your mind that someone, somewhere (up north) hates you?

[Banana Hammock]

Originally Posted by TXSTYLE

I'm planning to smoke a 15lbs whole at 250 over night 10-12hrs for Thursday.

I smoked an 18 pounder for about 12 hours after a 24 hour brine. It was divine.

[UncleWede]

Originally Posted by Joekerr

When you go to bed at night, just before you fall asleep, do you ever have this niggling feeling in the back of your mind that someone, somewhere (up north) hates you?

Not in the least. Sleep like a babe at least until 1 or 2 when either the Hound or I need to pee

[TXSTYLE]

Originally Posted by Hurricane Beefaroni

I smoked an 18 pounder for about 12 hours after a 24 hour brine. It was divine.

Smoking the turkey makes it Sooooooo much better than Roasted.

[Banana Hammock]

Originally Posted by TXSTYLE

Smoking the turkey makes it Sooooooo much better than Roasted.

100% Agreed. I been smoking turkey for a couple years now and will never go back to roasting.

[lsturbointeg]

Originally Posted by TXSTYLE

Smoking the turkey makes it Sooooooo much better than Roasted.

Originally Posted by Hurricane Beefaroni

100% Agreed. I been smoking turkey for a couple years now and will never go back to roasting.

i'll start learning how to smoke anything come next Spring. I hear all the time how it taste amazing

[Banana Hammock]

Originally Posted by lsturbointeg

i'll start learning how to smoke anything come next Spring. I hear all the time how it taste amazing

I have an electric smoker so it's basically set and forget. Totally idiot proof.

[UncleWede]

Prez Kerr, were u thinking of me last night to keep me warm? I saw it was dropping from 60s into 50s as I went to dinner, but I roughed it out in shorts/t

But this morning it was mid-40 so I wore a sweatshirt with my shorts to walk to the store to get milk (in plastic bottle)

[lsturbointeg]

did some grilling tonight! i wanted to try what medium rare taste like and here it is over rice! the rest I made at medium

[TXSTYLE]

My very first (of many) Smoked Brisket last night!

If you have smoked a Brisket, you know that it can easily come out like Beef Jerky or under cooked and tough AF, without the proper: preparation and cooking. Everything from seasoning, smoker temperature prior to and during smoking, wrapping, the dreaded "stall" (internal temp) and of course the final resting before slicing.
As someone who has cooked and grilled for over 2 decades, I can tell you that there is certainly "trial and error" involved. Especially with Smoking and Grilling. That being said. I and my family (my sons and wife are picky eaters) were pleased with my first effort. Not quite as juicy as I would have liked, but far from dry. But I am still really enjoying my Masterbuilt Smoker and with each round, I will perfect using it...

Here it is generously rubbed with seasoning:


After


And sliced:


Nice and flavorful Bark with a decent smoke ring. The flavor was excellent! I used Hickory and Apple.

[UncleWede]

My wife was adamant about getting my dad and his new bride a new microwave to fit over the stove. We went into a specialty appliance store (she was longingly looking at Viking commercial stoves that were on sale for just under $8000) I had my tape measure, the one she wanted would fit. As she's buying, I wander over to the green egg aisle. Man oh man! BUT, it was one of those things where I guess if you need to ask, you can't afford? I mean, the Viking was clearly marked, WTF?

[KenB925]

We hosted the Christmas Eve Feast this year. I spent HOURS outside cooking, I had every cooker I have running, with the exception of the deep fryer.

I bought a whole prime rib and trimmed it. I took off the ribs and used them to make a jus, cooked it for hours the day before, ate the ribs, then strained it, put it in the fridge which made it easy to remove the fat, then reduced the liquid down to 2 cups (it started with a whole bottle of wine and 4 cups of beef stock).

I also made a horseradish cream sauce, and a nice bearnaise.

I made focaccia, mainly because its pretty easy, and delicious.

The last pic is my 'helpers' hanging out and watching movies while I was cooking.

[KenB925]

Not pictured are the roasted veggies, done on the grill, and of course mashed potatoes, done on the side burner. Nothing was cooked inside, even though it was raining. Good times!

[lsturbointeg]

Ribeye time!

[P1]

Originally Posted by TXSTYLE

My very first (of many) Smoked Brisket last night!

If you have smoked a Brisket, you know that it can easily come out like Beef Jerky or under cooked and tough AF, without the proper: preparation and cooking. Everything from seasoning, smoker temperature prior to and during smoking, wrapping, the dreaded "stall" (internal temp) and of course the final resting before slicing.
As someone who has cooked and grilled for over 2 decades, I can tell you that there is certainly "trial and error" involved. Especially with Smoking and Grilling. That being said. I and my family (my sons and wife are picky eaters) were pleased with my first effort. Not quite as juicy as I would have liked, but far from dry. But I am still really enjoying my Masterbuilt Smoker and with each round, I will perfect using it...

Here it is generously rubbed with seasoning:


After


And sliced:


Nice and flavorful Bark with a decent smoke ring. The flavor was excellent! I used Hickory and Apple.

That looks like a pretty small brisket. How many pound was that thing?

[parajax]

After looking at everyones food, i am getting hungry. Here is our 6 lb Prime rib roast on the grill christmas afternoon. It tasted superb.

[lsturbointeg]

[bucketfoot]

Originally Posted by parajax

After looking at everyones food, i am getting hungry. Here is our 6 lb Prime rib roast on the grill christmas afternoon. It tasted superb.

Didn't take any pics, but that's what I smoked for dinner Wednesday

[TXSTYLE]

Originally Posted by P1et

That looks like a pretty small brisket. How many pound was that thing?

Just under 5lbs. Which is plenty for my small family.