The BBQ & Grilling Thread

[Bingham_M2C]

Smoked Beef cheeks for SB Sunday...ridiculously good- like meat candy.

2/1 pepper & salt rub. BGE @275 with a couple cherry wood chunks for little over 5 hrs. 210 internal temp.

https://jesspryles.com/recipe/smoked-beef-cheeks/

Be well. B.

[MPOWER5266]

Grilled up some carne adasa for tacos last night.

Untitled by Nick Wood, on Flickr

I would have preferred corn tortillas but my wife doesn't like them so went with flour.

Untitled by Nick Wood, on Flickr

[Rkt48]

Camp chef woodwind 24. So Choice

[M5Rick]

Time to take the protective cover of our Weber and fire it up, gave it a good clean before storing it for winter.

[JJ 911SC]

Originally Posted by M5theonlyone

... before storing it for winter.

http://weberkettleclub.com/blog/2014...and-solutions/

[M5Rick]

Originally Posted by JJ 911SC

http://weberkettleclub.com/blog/2014...and-solutions/

Good advice, thank you.

[lsturbointeg]

[TXSTYLE]

Just a bunch of Grilled Yard Bird!

[nyalpine90]

[M5Rick]

22C and blazing sun one day then a cold windy spell rears it's head lately so grilling has to wait.

[UncleWede]

Originally Posted by M5Rick

22C and blazing sun one day then a cold windy spell rears it's head lately so grilling has to wait.

I always turn my grill so I'm downwind from the fire, and stay warm. Jack/diet helps as well.

[M5Rick]

Originally Posted by UncleWede

I always turn my grill so I'm downwind from the fire, and stay warm. Jack/diet helps as well.

I do that too turning the grill d/wind but it's ''really'' cold (5C) and windy so no go.We'll see what the weekend brings..can't wait to fire it up.

[CPWINCH]

Olive Fed Wagyu Tri Tip BMS9
IMG_2192 by Connor winchell, on Flickr

IMG_2194 by Connor winchell, on Flickr

[Lady Jane]

I've had my cast iron Baby Weber for thirteen years bought at Home Depot.

I just unhook it from the big propane tank and screw-in a disposable portable bottle, put it in the back of the X3 and take it to the beach. I always bring extra dogs and burgers because... you know... kids...


Attachment 2575309

[TXSTYLE]

Yesterday. Before and After....

[M5Rick]

Any thoughts of getting the cover off the Weber completely scuppered, cold has returned and snow this morning!

[ramman434]

So I tried smoking brisket for my 1st time ever. Flavor was good, had a tasty crust (seasoned only with salt, pepper, and garlic powder), but sadly dried it out in the center. Obviously I'll keep trying, but gotta stay with it. 1st pic was 2.5hr into the smoke

[P1]

What kind of “smoker” is that? And are those two small pieces of brisket?

[chassis]

Smoked pork shoulder

I had a small 1.5lb piece of shoulder in the freezer that needed something done with it. Into the smoker it went. About 5 hours on 250degF with apple pellets. Great pork and smoke flavor, and a pronounced pink smoke ring. The Pit Boss vertical electric pellet smoker is a great device.

Dry rub on the meat was a light salt, black pepper, thyme and brown sugar. Both the rub and pork flavors were noticeable.

Served with salad, Basmati rice and garnished with lemon confit. Good eats!

[Busa Dave]

Did this one a whole Waygu strip loin on my Primo Smoker. Used lump charcoal and some mesquite.

Yes it really tasted as good as it looks. Cut with a fork....

[ramman434]

Originally Posted by P1

What kind of “smoker” is that? And are those two small pieces of brisket?

It's an Oklahoma Joe Smoker attached to the charcoal/gas grill.

Yeah, both pieces were around 2lb. each

[bigrum]

I'm really at my wit's end with finding a good grill cleaner. I've always used the wire brush but of course the risk is getting a metal shard in your digestive tract. The wood paddles suck ass even after plenty of "breaking in" and the plastic brushes while cold aren't any better either. I think I'm going to just start risking my life with the Weber wire brush, the rating was pretty good on America's test kitchen.