Smoker/ Grilling
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Spatchcock may be the tits but it would be hard to beat these beer can chickens we did today. 24 hour brine, washed down, rubbed with EVOO, rub, combo of cherry & hickory, 250 for 4:30 hours. Also did some baked potatoes and sweet potatoes which were perfect. If it didn’t take so damn long I’d smoke every damn day.
Sounds really good. Glad you feel comfortable enough to really enjoy your smoker
I just ordered a Weber Performer Deluxe, and I'm super pumped to get back into grilling this summer. I know I overpaid for some metal shelving and a propane ignition, but eff it. New rig...
I have exact grill. However, I backed over it with truck. Bent the grill side legs and knocked the trash can off. Oh well, still works.
Trying to change up sirloin grilling a little bit. Any suggestions on some tasty rubs/marinades?
TIA.
TIA.
Yeah, my smoker doesn’t keep temp too well, especially when it’s cooler outside and windy. Plus we had 2 chickens, 2 baked potatoes and 4 sweet potatoes on as well. Still new to the smoking game so not sure how that affects the smoking time. Regardless they were delicious.
was 75 and sunny in chicago and finally got around to smoking some spare ribs. rubbed them with cracked salt/pepper, hot parpika, chile powder, cumin, onion powder and garlic powder. Mopped with apple cider vinegar cut with water.
Did 1.5 hour up, 1.5 hour down, wrapped for 2 hours in foil. Put some pads of butter on the bottom and top and used up some spare rub lying around in the foil. Unwrapped and back on the smoker for an hour where I lightly brushed them with some reduced sugar (so it doesn't burn) bbq sauce.
Did 1.5 hour up, 1.5 hour down, wrapped for 2 hours in foil. Put some pads of butter on the bottom and top and used up some spare rub lying around in the foil. Unwrapped and back on the smoker for an hour where I lightly brushed them with some reduced sugar (so it doesn't burn) bbq sauce.
Lookin' good! You must live on the south side, those sure like Southern ribs.was 75 and sunny in chicago and finally got around to smoking some spare ribs. rubbed them with cracked salt/pepper, hot parpika, chile powder, cumin, onion powder and garlic powder. Mopped with apple cider vinegar cut with water.
Did 1.5 hour up, 1.5 hour down, wrapped for 2 hours in foil. Put some pads of butter on the bottom and top and used up some spare rub lying around in the foil. Unwrapped and back on the smoker for an hour where I lightly brushed them with some reduced sugar (so it doesn't burn) bbq sauce.
—I have that exact grill, which I backed over with my truck. Bent the legs on the grill side and pretty much destroyed the undercarriage. Still usable but a real pain to move around ......soLast summer I sold my weber performer ( it was KY blue)..A guy from bowling green drove here to buy it cause he wanted a blue one, only for me to miss that good ol real charcoal taste..
So I bought this weber.. It's the same grill size but smaller in general..So now I have this weber, a gas weber, Traeger pellet smoker, and blackstone flat top. Trying real hard to talk myself out of buying the blue gateway drum..Im currently automobile poor, lawn equipment poor, and now grill gear poor......smh
Just build yourself something simple, like this...
—I’m going to build something along this line to replace it with
— purchased a 36 Blackstone griddle grill today. Took it out of the box and there is a pretty sizable dent on the front side of the lid. Called Blackstone and was told it would probably be months before a replacement could be sent out. However, if I was ok with it like it is they would “reimburse” me with accessories. I think I can live with it.
Looking forward to getting that bad boy seasoned up tomorrow and firing it up. Been watching the Walltwins on YouTube for days, better than porn at this age.
Check out Todd Toven on YouTube as well. He cooks a lot of stuff and goes to WalMart all over the country giving demonstrations. He has a lot of good recipes. You can find lots of good stuff on YouTube.
Oh yeah, did a brisket on Sunday. Started early, around 0930 or so, and decided it didn't need much trimming at all. Maybe half a pound or so. S & P'd it good and threw it on a 220° egg. Right out of the fridge.
I knew the way the egg was set it would get hotter and I went in the house with the best intentions of returning soon to check on it.
So I'm there looking at my egg churning at 300° and thinking, "that's ok, I'll just cook it faster than I thought".
5 hours later I'm at 201°- 207° with the thermapen. My meat thermometer said 203°
Let it rest for 2 hours wrapped in double foil and double towels on top of the egg as it came down. Didn't want to fool with a cooler
Best brisket I've ever had. Which is to say it tasted just like all the other brisket I've eaten in my life that was good.
Aaaaaaand...if I could run my egg at 165°, I could have a chicken done in 2 hours or less.
I knew the way the egg was set it would get hotter and I went in the house with the best intentions of returning soon to check on it.
So I'm there looking at my egg churning at 300° and thinking, "that's ok, I'll just cook it faster than I thought".
5 hours later I'm at 201°- 207° with the thermapen. My meat thermometer said 203°
Let it rest for 2 hours wrapped in double foil and double towels on top of the egg as it came down. Didn't want to fool with a cooler
Best brisket I've ever had. Which is to say it tasted just like all the other brisket I've eaten in my life that was good.
Aaaaaaand...if I could run my egg at 165°, I could have a chicken done in 2 hours or less.
Sam's channel is great and I can barely cook at all
I finally got in the game. Got the Recteq 700 and it was delivered last Friday. Did Chicken Thighs and then St. Louis Ribs. Both great. Can't wait to try everything else this summer.
Re the Blackstone dent issue. Got an email that they would give me 150.00 in accessories in lieu of a new hood. I’m gonna stock up with bundles. Should be set with all of the essentials, I’ll add to collection as I go.
Did smash burgers last night to break the ole gal’s cherry. Cooked bacon and onions to go on them. May never use the Kettle for burgers again. Probably going to do chicken stir-fry Saturday.
Did smash burgers last night to break the ole gal’s cherry. Cooked bacon and onions to go on them. May never use the Kettle for burgers again. Probably going to do chicken stir-fry Saturday.
I got a Blackstone for the smashburgers and fell down the hibachi rabbit hole. So fun to cook on.
I love that I can do breakfast and cook it all at once. Bacon, eggs, sausage and pancakes all on the same griddle. By the way try this smashburger recipe if you haven't before.
Oklahoma Smashburger Recipe
Oklahoma Smashburger Recipe
It’s on the list. Really looking forward trying it out.
Another successful Akorn experiment. Picked up a boneless leg of lamb from Costco on a whim, and decided to try and make pulled lamb.
Removed it from the netting, laid on a liberal dry rub with 2 Gringos Chupacabra rub, smoked fat side up at 250 for 2 hours with a big hunk of pecan wood. Wrapped in foil and finished for 2 more at 300-ish.
Final result was amazingly tender, pulled lamb as planned. That is a keeper.
Also, decided on that smoke that the B&B Char Logs are not something I will buy again. They seemed handy and had some decent reviews, but they are dirty AF, and really don't burn hot. B&B lump is amazing, but the char logs are meh at best.
Removed it from the netting, laid on a liberal dry rub with 2 Gringos Chupacabra rub, smoked fat side up at 250 for 2 hours with a big hunk of pecan wood. Wrapped in foil and finished for 2 more at 300-ish.
Final result was amazingly tender, pulled lamb as planned. That is a keeper.
Also, decided on that smoke that the B&B Char Logs are not something I will buy again. They seemed handy and had some decent reviews, but they are dirty AF, and really don't burn hot. B&B lump is amazing, but the char logs are meh at best.
Did breakfast this morning. Bacon, sausage links, hasbrowns w/ onions & cheese, orange pancakes, and fried eggs. Only thing is I need to work on getting the hash browns a little more crisp. Otherwise was really good.
Did chicken vegetable stir fry for dinner. Chicken, squash, zucchini, onion & broccoli. Was pretty good, needed more soy sauce. However, all veggies were cooked really well. Nice bite, tender.
I’m loving this Blackstone, highly recommend to anyone looking to upgrade their grilling game.
I don't know what temp you are looking for but it gets plenty hot enough to sear steak. Some of the best steaks I've made were on my Blackstone searing them in garlic butter.
Well when the thing is is turned all the way up it puts out 60,000 BTU’s so I’d say it gets pretty damn hot. Probably should have turned the heat up for the hash browns as I was pretty much going low and slow with everything else.
Bump for Memorial Day weekend. Did Cilantro Lime Shrimp tacos today with homemade sauce. Will do again. Also did my first attempt at Calzones yesterday. Made my own dough. Chicken, bacon (both cooked on the BS), spinach, red onion, marinara, fresh Mozzarella. Turned out really good. Would like to get a little more brown on the crust, will use a little higher temp next time.
Anyway, here are the cilantro lime **shrimp** tacos I made this afternoon
Anyway, here are the cilantro lime **shrimp** tacos I made this afternoon
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That chicken looks like shrimpBump for Memorial Day weekend. Did Cilantro Lime Shrimp tacos today with homemade sauce. Will do again. Also did my first attempt at Calzones yesterday. Made my own dough. Chicken, bacon (both cooked on the BS), spinach, red onion, marinara, fresh Mozzarella. Turned out really good. Would like to get a little more brown on the crust, will use a little higher temp next time.
Anyway, here are the cilantro lime chicken tacos I made this afternoon
You are right. Too much brown water this evening. That is, in fact, the shrimp tacos *and not* chicken tacos . Shew wee, its been a day
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