LUGR Posted March 20 Share Posted March 20 I need to get involved with this shit. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted March 20 Share Posted March 20 28 minutes ago, NightmareOnElmStreet said: You just a charcoal and wood chips in water kinda guy or full wood stacks? I don’t recall your setup. Chips for stuff like cherry, pecan, apple. Wood chunks for hickory or mesquite. Cedar planks. Going to test out some new techniques coming up. 1 Quote Link to comment Share on other sites More sharing options...
misteraven Posted March 31 Share Posted March 31 No recent shots to share so I’ll post some old ones. That said, I think I’ve unlocked the secret to a proper grilled steak. Obviously starts with the quality of your meat as well as the cut. Inherently, the beef flavor is in the fat, so a fatty cut like Ribeye is my go to. I then smoke the meat in a Traeger to 125°. Before it gets to chat, I heat lump charcoal in one of those chimney things and get a Weber grill heated to so once my steaks are at 125° on the Traeger, I shift them over that nice sear and final cook to 130° final temp. While it’s resting (about 10 minutes) I’ll melt some home made cowboy butter on it. As far as seasoning, I largely want to taste the meat, so I keep it simple… I wipe the meat down with Wagyu beef tallow , apply a liberal bit of quality sea salt or kosher salt and sometimes a very light dusting of Chupacabra rub. Epic! Wagyu beef tallow: https://a.co/d/9gZEf8M Chupacabra Rub: https://a.co/d/fp5iHXg Cowboy butter recipe: https://www.allrecipes.com/cowboy-butter-recipe-7974944 I’ve been on the cowboy butter tip lately, but sometimes will also add or instead do a good chimichurri. Here’s a great recipe: https://www.thekitchn.com/how-to-make-chimichurri-sauce-242335 3 4 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted May 17 Share Posted May 17 Lamb shoulder chops. Rubbed with some oil/dijon/soy sauce/spices and then smoked and grilled with pecan. I did some carrots and some sweet potato on the grill too and let them catch some smoke. 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted May 29 Share Posted May 29 Memorial Day ribs and things. 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted May 29 Share Posted May 29 IMG_5758.mov IMG_5733.mov 2 1 Quote Link to comment Share on other sites More sharing options...
morton Posted May 29 Share Posted May 29 FYI NOES I have been struggling it out with my electric grill and getting some pretty good meals out of it. So far I have only been using high heat or the smoker setting and have yet to try turning the heat down. It is limiting to not have any sort of indirect option but given the choice of using this or having to go downstairs and set up 20 feet from the building per apartment rules I am happy with the corded option. Never having to think about fuel is nice also but certainly not enough to turn down propane or wood if I had the freedom to choose. 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted May 30 Share Posted May 30 I mean…I can’t see anything you have going on there but I’m sure it was all delicious🤣. My buddy owns a bar restaurant up the street and does all his shit on electric smokers. Doesn’t taste half bad or any different then what I get off the pellet imo. I think it’s all what you are doing for prep end of day. If you have trash seasoning game and a 1500 smoker vs some rinka dink nonsense setup and a trash seasoning game it’s gonna hit the same probably. If you have top notch seasoning game it’s gonna be the same deal but not bad I mean. Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted June 4 Share Posted June 4 Been going down over here. Negl. Killed the game on my year later second pork shoulder cook. A lot was done differently this time around and entirely different size cut of meat. IMG_5856.mov IMG_5874.mov 3 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted June 5 Share Posted June 5 Today felt like a grill day. Smoked some beef back ribs and threw on some corn and a kielbasa later. Smokey flavor worked well on all. Ribs are a pain in the ass because of the silver skin. Anyone got tips on that? I've seen that 'use the back of a knife and then peel it off with a paper towel' bullshit, has never worked. 2 2 Quote Link to comment Share on other sites More sharing options...
LUGR Posted June 5 Share Posted June 5 That’s a good looking kielbasa. Quote Link to comment Share on other sites More sharing options...
LUGR Posted June 5 Share Posted June 5 On 3/31/2024 at 8:22 AM, misteraven said: No recent shots to share so I’ll post some old ones. That said, I think I’ve unlocked the secret to a proper grilled steak. Obviously starts with the quality of your meat as well as the cut. Inherently, the beef flavor is in the fat, so a fatty cut like Ribeye is my go to. I then smoke the meat in a Traeger to 125°. Before it gets to chat, I heat lump charcoal in one of those chimney things and get a Weber grill heated to so once my steaks are at 125° on the Traeger, I shift them over that nice sear and final cook to 130° final temp. While it’s resting (about 10 minutes) I’ll melt some home made cowboy butter on it. As far as seasoning, I largely want to taste the meat, so I keep it simple… I wipe the meat down with Wagyu beef tallow , apply a liberal bit of quality sea salt or kosher salt and sometimes a very light dusting of Chupacabra rub. Epic! Wagyu beef tallow: https://a.co/d/9gZEf8M Chupacabra Rub: https://a.co/d/fp5iHXg Cowboy butter recipe: https://www.allrecipes.com/cowboy-butter-recipe-7974944 I’ve been on the cowboy butter tip lately, but sometimes will also add or instead do a good chimichurri. Here’s a great recipe: https://www.thekitchn.com/how-to-make-chimichurri-sauce-242335 Grilled broccoli?! next level Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted June 5 Share Posted June 5 2 hours ago, One Man Banned said: Today felt like a grill day. Smoked some beef back ribs and threw on some corn and a kielbasa later. Smokey flavor worked well on all. Ribs are a pain in the ass because of the silver skin. Anyone got tips on that? I've seen that 'use the back of a knife and then peel it off with a paper towel' bullshit, has never worked. This surprises the shit out of me dog. The skin imo doesn’t need to come off if you score it up diamond shape style with a real good knife. A dull butter knife makes for pretty quick removal though shits easy. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted June 5 Share Posted June 5 7 hours ago, NightmareOnElmStreet said: This surprises the shit out of me dog. The skin imo doesn’t need to come off if you score it up diamond shape style with a real good knife. A dull butter knife makes for pretty quick removal though shits easy. I can't recall ever seeing instructions where it's left on. If you don't take it off your seasonings are not getting through on that side. I've also found that it cooks to a crisp that needs to be peeled away anyhow when eating. As I said, I've never seen the whole skin just peel away in one piece with a butter knife and if I had continued on that route yesterday I would have been left with a bent knife. Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted June 6 Share Posted June 6 Idk there are tons of videos out there of dudes that don’t suck at ribs going straight skin on or just scoring the back which definitely lets seasoning in. Personally I haven’t removed it entirely in a while and don’t think it’s very important especially if you’re seasoning right and wrapping shit with the sauce flex. I will remove it next go and shoot my own video. 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted June 6 Share Posted June 6 Delved into it further and there are pros/cons to removing the silver skin and there are times to do so and times to not bother. Slow and low on indirect heat for hours and you're likely ok to leave it. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted June 8 Share Posted June 8 4 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted June 11 Share Posted June 11 Saucy ribbles. I can dig it. Dry rub g mostly over here. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted June 20 Share Posted June 20 On 6/11/2024 at 4:21 PM, NightmareOnElmStreet said: Saucy ribbles. I can dig it. Dry rub g mostly over here. I did that one Chinese style, just skipped the unnecessary red coloring that goes in the sauce. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted June 20 Share Posted June 20 Last nights dino ribs. Mustard binder with Creole style spices and smoked with pecan, served with red beans and rice and smoked/mashed sweet potatoes. 4 1 Quote Link to comment Share on other sites More sharing options...
morton Posted June 22 Share Posted June 22 used the grill as an oven to roast a chicken without heating up the apartment last night. used Melissa Clark's feta brined roast chicken recipe and added potatoes to the pan https://cooking.nytimes.com/recipes/1017152-feta-brined-roast-chicken?smid=ck-recipe-android-share highly recommend 4 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted June 22 Share Posted June 22 NYT 👎. I used to use them as a reference often but then they made that section subscriber only. Quote Link to comment Share on other sites More sharing options...
LUGR Posted June 22 Share Posted June 22 2 Quote Link to comment Share on other sites More sharing options...
morton Posted June 22 Share Posted June 22 3 hours ago, One Man Banned said: NYT 👎. I used to use them as a reference often but then they made that section subscriber only. My sister in law gives us a subription every year for Christmas, so I never think if it. I will say they get the thumbs down for a lot of other reasons on occasion, not the cooking section but others. Here is copy paste from the recipe I linked, I think if you clear cookies or browse private you can probably still see? Total Time 1½ hours, plus marinating Rating 5 (1,167) Notes Read 163 community notes Brining a chicken before roasting can make for a particularly juicy, tender bird. Using feta in the brine adds a complex and earthy flavor to the mix. Don’t skip the step of taking the chicken out of the brine an hour before cooking. This allows the bird to come to room temperature and dries it out a bit, which helps crisp the skin. This recipe calls for a lot of black pepper, and if you like a spicy bite, don’t afraid to go for the full 2 tablespoons. Or bring the amount down for something milder. In either case, do grind it yourself; the pre-ground stuff is missing all the essential oils that give freshly ground black pepper its woodsy, floral notes. Roasted potatoes make an excellent side dish. —Melissa Clark Featured in: An Issue That Feta Can Solve Learn: How to Roast Chicken Save Give INGREDIENTS Yield: 4 servings 4ounces feta cheese, crumbled 3½teaspoons kosher salt 13½- to 4-pound whole chicken 1 to 2tablespoons cracked black pepper, to taste 2tablespoons dried Greek oregano 2large lemons ¼cup olive oil, more as needed 1large bunch arugula or other sturdy salad greens, for serving PREPARATION Make the recipe with us Watch Step 1 The day before serving, combine 2 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight. Step 2 Before cooking, remove chicken from brine and transfer to a towel-lined tray. (Discard brine.) Pat chicken dry with paper towels and allow to come to room temperature for 1 hour. Step 3 In a small mixing bowl, combine remaining 1½ teaspoons salt, the pepper, the oregano and the zest of the lemons (about 1 tablespoon). Liberally cover chicken in herb mix and gently massage entire bird. Halve lemons and place 3 halves in cavity (save remaining half for serving). Using kitchen twine, tie legs together. Step 4 Heat oven to 450 degrees. Place a large ovenproof skillet over high heat. Add oil and heat until it just smokes. Place chicken, breast-side up, in pan. Transfer entire pan to oven. Cook, basting once or twice, until juices run clear when chicken is pierced with a knife, 50 to 60 minutes. Step 5 Remove pan from oven, then stir remaining crumbled feta into juices in pan and stir well. Let chicken rest for 10 minutes in the pan before slicing and serving on a bed of greens, with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half. 2 Quote Link to comment Share on other sites More sharing options...
morton Posted June 23 Share Posted June 23 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted July 8 Share Posted July 8 Hickory smoked baked beans. Threw these brats on as the last of the wood burned off and let them get kissed by the smoke. 3 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted July 9 Share Posted July 9 On 6/22/2024 at 10:27 AM, LUGR said: What am I looking at here fam?? Looks to be one very heavily sauced rack and then maybe another one strategically missing all of the middle and end? Did you do these in the oven? 1 Quote Link to comment Share on other sites More sharing options...
LUGR Posted July 9 Share Posted July 9 3 hours ago, NightmareOnElmStreet said: What am I looking at here fam?? Looks to be one very heavily sauced rack and then maybe another one strategically missing all of the middle and end? Did you do these in the oven? 2 racks of baby backs. They were smoked in a Green Egg and then lathered in sauce. I got the picture after they were strategically partially eaten. My friend made them. They were really good. Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted July 9 Share Posted July 9 9 hours ago, LUGR said: 2 racks of baby backs. They were smoked in a Green Egg and then lathered in sauce. I got the picture after they were strategically partially eaten. My friend made them. They were really good. What size egg does your homie have? Them things are pricey. Even the small which is smaller than a Webber is like 8 bills I think. Quote Link to comment Share on other sites More sharing options...
LUGR Posted July 9 Share Posted July 9 3 hours ago, NightmareOnElmStreet said: What size egg does your homie have? Them things are pricey. Even the small which is smaller than a Webber is like 8 bills I think. He has the XL. It’s pretty cool, has it all hooked up to his phone for monitoring heat. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.