slipperybat3354
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Post by slipperybat3354 on May 13, 2016 16:47:03 GMT
One of my favorite weekend past times is grilling. There is nothing better than spending time with family and friends next to the grill, enjoying a few beers, and shooting the shit.
But I am always want to try new things. A matter of fact, it is almost more enjoyable to try something new and discuss what could have been done differently. Then start the process over again.
So use this thread to show me your delicious creations.
I use a Big Green Egg and I have pretty much perfected pulled pork. But what makes it great is the sauce. I had to come up with a mustard based sauce because my wife was allergic to tomatoes. Here is my recipe for a Mustard Based BBQ sauce:
- 1 bottle of yellow mustard
- 1/2 cup of balsamic vinegar
- a little less than 1/2 cup of brown sugar
- half a stick of butter
- 2 teaspoons of Worcestershire sauce
- 2-3 teaspoons of lemon juice (this is really only needed if keeping for a long time. If plan to use this immediately, it isn't necessary)
- 1/4 to 1/2 teaspoon of cayenne pepper (depending on how hot you want it)
Mix it all together in a sauce pan. Bring to a simmer. Reduce the heat and let simmer for another half hour. Stir often. Allow to coll. Buy a condiment bottle or save an old ketchup bottle.
Can stay at room temperature for a couple weeks or can be refrigerated for longer.
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FormulaZR
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Date registered: Apr 20, 2016 18:49:42 GMT
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Post by FormulaZR on May 13, 2016 16:59:52 GMT
Have you tried that recipe substituting chipotle for cayenne - or cayenne and chipotle? Also have you tried it with a dash of brandy or bourbon in it?
My two 'secrets' that come to mind are: (1) Cavenders Greek Seasoning for things that will be grilled or smoked, but not wrapped in foil. And... (2) covering a seasoned brisket in bacon after the first 2 hours on the smoker for the next 6-8 hours of smoking time.
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slipperybat3354
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Date registered: Feb 19, 2016 12:50:51 GMT
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Post by slipperybat3354 on May 13, 2016 17:07:02 GMT
No, I have not tried that. But that is because the rub I put on my pork includes a chipotle chili seasoning.  I have only made one brisket. It turned out great. But that sounds heavenly. Will try that next. |
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FormulaZR
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Date registered: Apr 20, 2016 18:49:42 GMT
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Post by FormulaZR on May 13, 2016 17:17:11 GMT
I'm going to try that sauce. I might make a couple batches with varying quantities of cayenne/chipotle - maybe a bit of sriracha.
The bacon thing basically keeps a trimmed brisket extra moist while it's being smoked - but then at the end you can remove the bacon to get a crispy crust. Then I just use the bacon to wrap asparagus.
Here's a vegetable 'thing' I do, usually for brussel sprouts, asparagus, etc. In a semi shallow pan (usually those foil cookie sheets) put beer (Shiner Bock usually, or a smokebier), a bit of water, butter, and bacon drippings/grease. Then above that I put a vegetable rack, then turn a roaster pan upside down over it. So it gets kind of grilled, and kind of steamed...but steamed with beer, butter, and bacon.
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slipperybat3354
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Posts: 186
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Preferred server: East
Date registered: Feb 19, 2016 12:50:51 GMT
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Post by slipperybat3354 on May 13, 2016 17:51:46 GMT
I'm going to try that sauce. I might make a couple batches with varying quantities of cayenne/chipotle - maybe a bit of sriracha. The bacon thing basically keeps a trimmed brisket extra moist while it's being smoked - but then at the end you can remove the bacon to get a crispy crust. Then I just use the bacon to wrap asparagus. Here's a vegetable 'thing' I do, usually for brussel sprouts, asparagus, etc. In a semi shallow pan (usually those foil cookie sheets) put beer (Shiner Bock usually, or a smokebier), a bit of water, butter, and bacon drippings/grease. Then above that I put a vegetable rack, then turn a roaster pan upside down over it. So it gets kind of grilled, and kind of steamed...but steamed with beer, butter, and bacon. I'm go to try that. I do a modification of that (asparagus, leeks, and zucchini) with hobo packs (two sheets of aluminum foil creating an airy pocket). But if it doesn't cook right, it will come out a little soggy. Your way seems like a easier way to do it with less opportunity to fail. Here is a modification to try: When your veggies are done, put them all in a bowl and add a blob of goat cheese. Cover and wait about 5 minutes for the cheese to melt. |
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FormulaZR
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Date registered: Apr 20, 2016 18:49:42 GMT
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Post by FormulaZR on May 13, 2016 18:13:07 GMT
I will give that a whirl.
As for soggy vs crispy, you can tailor that with my 'method' by either giving the roaster pan holes in the top...or I stretch the corners so that it only touches the grill at the 4 corners.
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Definitely not FledBasher
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Slayer of oversized owls
360 master race. Hit me up for platooning any tier
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Date registered: Feb 13, 2016 17:37:46 GMT
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Post by Definitely not FledBasher on May 14, 2016 1:15:50 GMT
I make steak. Season with plenty of sea salt and let it sit in the fridge for a few days. Then let it warm up a bit and grill that shit till it's rare...ish. If you aren't doing it that way you are doing it wrong
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Post by Cap'nKaitoGhost on May 16, 2016 13:34:40 GMT
Honey/lemon grilled salmon
Take fresh salmon filets, and place them skin side down directly on the grill. Drizzle lemon juice and honey over the filet, and grill for 10 minutes.
Flip the filets over, peel the skin off, and drizzle lemon juice and honey over them. Grill for another 10 minutes.
Enjoy.
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Post by JesterUSMC on May 16, 2016 16:20:56 GMT
Porterhouse, preferably cut from the still-living beast with a Ka-Bar. No less than 1 1/2" thick, preferably 2".
Set fire to anything nearby. Example - The house of your enemy or some nice chunks of hickory with some mesquite thrown in because fuck you.
Throw coarse sea salt and cracked black pepper on it like you hate it, being careful to coat both sides of the steak.
Gently slam the chunk of meat onto the hottest part of the grill and sear it for several minutes.
Repeat last step for the other side.
Impale a thermometer into the steak, looking for 120-130* F (Because you aren't a little bitch and blood doesn't scare you)
Remove from heat, 4 Tbsp of salted butter should melt over it as it rests.
Use this time to ponder the meaning of life.
Enjoy.
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imhidingshh
Captain
Duty Pirate
Posts: 1,267
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Date registered: Feb 13, 2016 18:37:24 GMT
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Post by imhidingshh on May 16, 2016 17:41:26 GMT
I've just finished building my new smoker from two 205ltr oil drums and used it for the first time properly on Saturday, I smoked 2 lumps of pig and a Turkey breast for about 5 hours for testing mainly, and it was pure perfection. I'll be adding a pizza oven to the top of the fire drum in a few weeks hopefully, if I knew how to add pics I'd show you it. The dry rub I used was one I've made up myself, and I'll happily share if anyone wants it?
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slipperybat3354
Corporal
Posts: 186
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Console: Xbox one
Preferred server: East
Date registered: Feb 19, 2016 12:50:51 GMT
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Post by slipperybat3354 on Jun 2, 2016 15:22:04 GMT
I've just finished building my new smoker from two 205ltr oil drums and used it for the first time properly on Saturday, I smoked 2 lumps of pig and a Turkey breast for about 5 hours for testing mainly, and it was pure perfection. I'll be adding a pizza oven to the top of the fire drum in a few weeks hopefully, if I knew how to add pics I'd show you it. The dry rub I used was one I've made up myself, and I'll happily share if anyone wants it? Pics or it didn't happen. (J/k but post the pics. Sounds incredible). I have had some technical difficulties but hopefully I can get those resolved so I can start trying some of the suggestions. |
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imhidingshh
Captain
Duty Pirate
Posts: 1,267
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Date registered: Feb 13, 2016 18:37:24 GMT
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Post by imhidingshh on Jun 2, 2016 17:55:44 GMT
I've just finished building my new smoker from two 205ltr oil drums and used it for the first time properly on Saturday, I smoked 2 lumps of pig and a Turkey breast for about 5 hours for testing mainly, and it was pure perfection. I'll be adding a pizza oven to the top of the fire drum in a few weeks hopefully, if I knew how to add pics I'd show you it. The dry rub I used was one I've made up myself, and I'll happily share if anyone wants it? Pics or it didn't happen. (J/k but post the pics. Sounds incredible). I have had some technical difficulties but hopefully I can get those resolved so I can start trying some of the suggestions. I'm old school and have no idea how to upload pics on here. Just shout if you need a hand with anything, hopefully I can help. |
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ZER01025
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Post by ZER01025 on Jun 2, 2016 21:14:47 GMT
I've just finished building my new smoker from two 205ltr oil drums and used it for the first time properly on Saturday, I smoked 2 lumps of pig and a Turkey breast for about 5 hours for testing mainly, and it was pure perfection. I'll be adding a pizza oven to the top of the fire drum in a few weeks hopefully, if I knew how to add pics I'd show you it. The dry rub I used was one I've made up myself, and I'll happily share if anyone wants it? I didn't know how to post pics either until Fatal Assertion taught me how, heres the link to the thread. thebunker.freeforums.net/thread/662/5-270-dmg-t54 |
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slipperybat3354
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Posts: 186
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Date registered: Feb 19, 2016 12:50:51 GMT
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Post by slipperybat3354 on Jul 5, 2016 17:21:05 GMT
First time grilling lobsters over the weekend. Turned out great. Although you always learn something the first time. I need to do a better job cleaning out the innards. They made a bit of a mess. Also, cut the lobsters OUTSIDE, not inside the house. That should've been more obvious but I was more concerned about making sure I chopped them correctly.
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