The BBQ & Grilling Thread

[Murf the Surf]

So I bought a Sous Vide gizmo a while back and have now used it enough to give an honest if not in my humble opinion review.

The one I got is a Zwilling, I found the touch controls a bit finicky but got them figured out with some trial and error.

I really love the thing now, I get perfect steaks every single time, and then finish them up on the grill/BBQ.

Chicken is never dry or over cooked.....EVER. Again I finish it up on the grill.

My wife is pescatarian (eats fish, no fowl or red meat). I have done her Salmon a number of times and it is a bit more challenging to get just right but again, trial and error and finish on the grill.

Today is her last day of work, she is retired and driving home from her office in Toronto as I type this.

I have a bottle of Ace of Spades Champagne chilling in the fridge, I've never had this before but couldn't get Dom. I have a lovely salmon filet and rib eye getting ready for their bath. Will be grilling some young asparagus and topping the meat with a lovely Béarnaise sauce with grill tiger shrimp and scallops (Oscar style). For her a Cloudy Bay Sauve Blanc and I'll probably have a Cab Sauve. Ice Cream for dessert and then likely a very good whisk(e)y to top off the end to a nice evening and a long career and well deserved retirement.

If you've never tried Sous Vide, spend a few bucks and give it a shot. Cheers.

PS, I'm thinking about giving a Smoker a try.

[PittsDriver]

Originally Posted by MoeTE87

Thank you PittsDriver and dogbone

Since both pork shoulders are 9lbs. I plan on smoking them atleast 1.5hr per pound then go from there. So a minimum total time: 13.5hrs.

My smoker has a single digital thermometer but I did buy a dual digital smart one that I can set on top of the smoker to see how the temps are doing throughout the 13+ hours.

I do believe I will need an additional 2hrs to get them to peak temp and to make sure the shoulder bone comes out with ease.

Pork is really forgiving and I've smoked shoulders from 225 up to 270 and if I need to move it along after wrapping in foil I'll put it in the oven at 300 for a while until I get the internal temp in the 205 range.

I'm trying something different today with my pork spare ribs that just went on the Traeger. I really like Dizzy Pig rubs like Swamp Venom and Ragin' River but today I've seasoned them Texas style - just coarse black pepper and salt. I'll still make my homemade bourbon BBQ sauce for dinner tonight.



I usually smoke ribs on the BGE but I've got a bunch of errands today so it's the EasyBake oven (Traeger) for these guys

Edit: Here's the finished product - juicy and fall off the bone.

[dogbone]

Originally Posted by PittsDriver

Here's the finished product - juicy and fall off the bone.

Excellent! Pork ribs are so rewarding.

[JJ 911SC]

Meat and Potatoes +

[Alfisti]

Itis dead set gonna snow here this week. FML.

[M5Rick]

Firing up the Weber today.

[Alfisti]

Literally below zero today, ffs. Getting tired of this shit.

[Todd0131]

Coffe rub on one, s&p on the other.

[MoeTE87]

A little update on my two pork shoulders from Sunday. Both turned out amazing. I do not have any pictures as Sunday was a crazy day with getting the house ready for over 30 people. I put the meat on at 2am Sunday morning and took them out at 1230pm to wrap them in alum foil and to stick them with my digital thermometer and placed them back into the smoker until 5pm. Both hit over 200 degrees by 3pm and I just left them in there until it was time to take them out. The shoulder bone just fell out and the meat was extremely juicy. It was a fun process smoking two shoulders.

Now I want a bigger smoker..lol. Fingers crossed for Father's Day!

[Lady Jane]

[JJ 911SC]

.

[UncleWede]

Dinner tonight

[JJ 911SC]

BBQ Lamb Kofta Kebab and an All Dress Salad (Red Sails Salad, Beets, Red Onions, Mandarine, Feta and Candy Pecan) serve with a Sauvignon Blanc.

[JJ 911SC]

Meat & Potato +...

[Bingham]

Fruits of our labor…elk river in TN just outside n’ville.

[JJ 911SC]

Burger, Beer and Original Munchies

[JJ 911SC]

Sweet Paprika Rubbed Pork with a side of Asparagus and Potatoes.

[JJ 911SC]

Lamb Chop

[JJ 911SC]

Sausages

[UncleWede]

Originally Posted by JJ 911SC

Sausages

And beer

[Esteban]

Originally Posted by JJ 911SC

Sausages

And Tiggie.

[aktif8]

I bought a pizza oven that sits on top of my wsm - going to be using it this weekend. Got a bunch of white oak, let's see how hot I can get that bad boy. Anyone tried one of these? Tips?