The BBQ & Grilling Thread

[UncleWede]

Boneless rib eye and nopales I just cut

Just salt/pepper since about noon

[dogbone]

Smoked the beef ribs yesterday. The results were pretty good---quite tender---but I didn't like my cooking method. I think I started the temps too low. And I don't think a water pan underneath ribs is the way to go....or if you do a big water pan, the temps need to be higher. The meat took forever to pull back on the bones. The cook took a bit over 12 hours---seems too long for ribs.

So, while the result was still quite decent, I have more work to do when working with beef ribs. Also, I think I put too much spicing on the ribs. I felt it was too salty. I also tried something new----I used Frank's Red Hot sauce as a binder for the spices. I didn't specifically notice the spices of the Frank's sauce, but for some reason, I'm inclined to go back to French's Yellow mustard. Anyway, it's no big deal....the invitee cancelled last minute due to something that came up. So, in the end, I was just BBQing for my family.....all good. I still have one more set of ribs in the freezer. I'm looking forward to doing a better job on those.

Trimmed the fat and Frank's Red Hot sauce on there:


Seasoned and on the smoker for a bit:


Finished and ready to slice:


The final product:

[JJ 911SC]

Red Meat Night.

[Todd0131]

Some burnt ends for lunch, the rest for dinner

[UncleWede]

2 Jack/Ginger - PERFECT

[MoeTE87]

Will be smoking two, 3lb turkey breasts for the Ohio State football game on Saturday. Having one of our friends and her husband over for the game. She is a die hard OSU fan. Should be a nice game to watch outside with the smells of the smoker going and the cooler temps.

One will have an espresso rub and the other will have a Kansas City type rub.

I will try and get pictures for the thread.

[TXSTYLE]

Originally Posted by Todd0131

Some burnt ends for lunch, the rest for dinner

Oooooooh....

[UncleWede]

Originally Posted by MoeTE87

Will be smoking two, 3lb turkey breasts for the Ohio State football game on Saturday. Having one of our friends and her husband over for the game. She is a die hard OSU fan. Should be a nice game to watch outside with the smells of the smoker going and the cooler temps.

One will have an espresso rub and the other will have a Kansas City type rub.

I will try and get pictures for the thread.

So, this is a group invite?

[MoeTE87]

Originally Posted by UncleWede

So, this is a group invite?

lol, come on over!

[UncleWede]

TXSTYLE Can you confirm???

TEXAS TWINKIES...brisket stuffed in a bacon wrapped jalapeno with cream cheese


Hungry people shouldn't be allowed on FB just before leaving on a Friday

[TXSTYLE]

Originally Posted by UncleWede

TXSTYLE Can you confirm???

TEXAS TWINKIES...brisket stuffed in a bacon wrapped jalapeno with cream cheese


Hungry people shouldn't be allowed on FB just before leaving on a Friday

Confirmed!


https://urbancowgirllife.com/texas-twinkies-recipe/

[UncleWede]

Originally Posted by TXSTYLE

Confirmed!


https://urbancowgirllife.com/texas-twinkies-recipe/

Packing pod. Destination: Texas

[JJ 911SC]

Steak and stuff...

[MoeTE87]

Just a little update from Saturday:

The 2 3lb turkey breasts came out amazing and moist. Had them in the smoker for 3.5hrs at a steady 230 degrees.

Buckeyes won..so it was an awesome day!

I ended up changing the Kansas City rub to a yellow Carolina dry rub but still kept the espresso rub.

[JJ 911SC]

Honey Garlic & Hot Italians

[dogbone]

Smoked a brisket to celebrate my friend coming to town. The meat was a USDA Prime full packer brisket locally sourced from Oliver's Meats in Denver. Was really happy with the results.

Trimmed and spiced:


Final product ready for slicing:


I bought some metal trays and put butcher paper on them for serving plates.




This meal was very satisfying!! My favorite bite is Wonder Bread with a nice thick slice of point and homemade coleslaw on top. Oh yes.

[RickFLM4]

I got my little tailgate grill out of it’s box in the garage, cleaned it up and got it fired up before the game tomorrow. First tailgate since 2018.

The entire time I was trying to remember whatever was in the back of my mind about this grill. I seemed to remember there was something I hated about it but couldn’t remember what it was. About 15 minutes later I was reminded when I went to open the cover.

I’ll be leaving a glove in the box from now on.

[dogbone]

Decided to do some beef dino ribs today. The wife asked if I could do a Korean BBQ vibe on these. So, I found a recipe for a Korean BBQ-style sauce that was a mix of soy sauce, orange juice, rice vinegar, sesame oil, fresh ginger, garlic and brown sugar.

I seasoned the ribs with just salt and pepper and smoked them on the smoker for 3.5 hours. Then I wrapped them in foil and added the Korean BBQ sauce to the foil, and then cooked them in the oven for another 4.75 hours. 8.25 hour cook.

Pulled them and let them rest for 30 minutes. SO TENDER! And the flavor of the Korean BBQ-style sauce was awesome. Served it with rice and broccoli. Was a really enjoyable meal.

Trimmed and seasoned:


Ready to wrap in foil:


Ready to eat!

[JJ 911SC]

BBQ Steak, Blue Cheese and Beans

[JJ 911SC]

Hot Italian and Beans

[UncleWede]

I have some bluefin and mahi I hope to throw on tonight. My brother caught/vacuum froze them a few weeks back. Was supposed to be yesterday, but the wife made an extra bingo trip, so I had leftovers.

[UncleWede]

So, is wagyu worth the cost? I've seen some almost reasonable American wagyu, but still $75 for a 12oz sirloin is pretty steep. And honestly, it's so well marbled it almost looks like deviled ham or something

And I'd probably ruin it if I put it on a grill outdoors.

Something that looked really good was some wagyu nigiri, but I don't have a torch, and is 30 seconds really long enough? I generally like med-rare, but 30 seconds seems to simply melt a bit of that marbling.

Was thinking this could be an unusual gift for the missus, that I get to sample myself as well.