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luv2hunt
04-06-2008, 18:37
Spring is here and at my house, that means the grill is making dinner every night! Whether it goes with bourbon or not, what's your favorite grill recipe? Here's one of mine....mostly because it's good, simple, and doesn't really need a side dish if you're in a hurry :)

Bacon Wrapped Pork Chops

Thick cut butterfly pork chops
on top of each pork chop place:
a slice of sweet onion
a slice of tomato
a slice of red/green or yellow pepper (which ever you prefer)
wrap with two slices of bacon and secure with toothpicks....use a third slice of bacon and drape it across the top of the stack

Cook slowly on a med heat grill....about 40-50 minutes until pork is cooked.

Place a slice of cheddar cheese across the top of each pork stack. Remove from grill when cheese is melted.

Enjoy :)

Dawn

nor02lei
04-07-2008, 03:39
Spring is here and at my house, that means the grill is making dinner every night! Whether it goes with bourbon or not, what's your favorite grill recipe? Here's one of mine....mostly because it's good, simple, and doesn't really need a side dish if you're in a hurry :)

Bacon Wrapped Pork Chops

Thick cut butterfly pork chops
on top of each pork chop place:
a slice of sweet onion
a slice of tomato
a slice of red/green or yellow pepper (which ever you prefer)
wrap with two slices of bacon and secure with toothpicks....use a third slice of bacon and drape it across the top of the stack

Cook slowly on a med heat grill....about 40-50 minutes until pork is cooked.

Place a slice of cheddar cheese across the top of each pork stack. Remove from grill when cheese is melted.

Enjoy :)

Dawn

I did luckily enough my first outdoor grilling for the season on Friday. The pork slices marinated in curry paste, soya, Tabasco and vegetable oil was very spicy and juicy.
Today everything is white and it is snowing as hell.

Leif

ggilbertva
04-11-2008, 19:29
You missed one thing....what bourbon did you pour to go with that chop?

Luna56
04-15-2008, 22:31
That pork chop recipe sounds great, I'll try that one. Do you use thicker chops when you grill?
I just grilled up a big pork roast yesterday, it was pretty fantastic.
I got one of those digital thermometers with the probe at the end of a wire, those things are indispensable. I grill over wood and sometimes it can be difficult to maintain consistent temperatures, especially if you grill something big like a roast, a turkey, etc. which requires long cooking time. The meat thermometer will cost you ten or twenty bucks and is worth the investment.
Cheers!

Ah, just re-read your recipe, thick cut it is.

T47
04-19-2008, 04:50
Out door grilling, in April....in the SNOW!!! What the heck is up with that? I woke up at 3 this morning to start a couple Pork Butts and a Brisket only to find our yard covered in snow...
I have a ways to go before I retire, but I think I need some where with a little warmer weather.
My families favorite grill recipe is simple one, Beef Tenderloin Steaks from Costco. I just put a little seasoning on them and fire up the grill. I get it as close to 1000º as I can then put the steaks on for 2.5 minutes a side. I have a caste iron grate that puts some incredible sear marks into them. Then I take them off the grill and shut it all down until it hits about 400º which takes about 30 minutes. The Steaks just sit uncovered on the counter during this cool down. Then they go back on for about 6 minutes a side and come off nice and rare and juicy and tender.
Not really anything to it, but we don't cook them that often, and it's my families favorite.
I grill and smoke all year long...but it sure is nice to do when the weather gets nice here, some time aound the end of JULY!!!!:hot:

:toast:

callmeox
05-03-2008, 09:32
I didn't feel like burgers or chicken on the grill the other night, so I stopped to buy a couple of steaks to toss on the grill.

The teenage bottomless pit enjoyed a 14 oz ribeye and my wife and I each had 8oz portions of beef tenderloin cooked just shy of medium. Potatoes baked naked on the grill and steamed asparagus rounded out the meal. Running a metal skewer though the potatoes before putting them on the grill helps get some heat to the inside of the tater and accellerates the cooking.

The neigborhood smelled delicious.

cigarnv
05-03-2008, 09:42
Hmmmm.... grilling is great but now is the season for brisket, ribs, chicken and pork shoulder done low and slow in the smoker.....

fishnbowljoe
06-22-2008, 16:07
My wife and I are having a little cookout today with our son, daughter in-law and grand daughter. It has a bit of a bourbon theme. We're having Bush's grillin' beans. A combo of the bourbon and smokehouse varieties. We're also having hot dogs and steaks. I have some barrel char from BT that I got last year at the KBF, and we're gonna add that to the charcoal and see if it makes a difference. Can't wait. Mmmmm Mmmmmmm! Joe

TroyM
03-23-2009, 22:45
I bone a leg of lamb and marinate it overnight in a mixture of wholegrain mustard, brown sugar, soy sauce, maple syrup and Evan Williams Black Label. I then truss it up and cook it on the rotisserie on the BBQ with the Hood down. I use EW because it doesnt provide a strong char flavour to with lamb. You can do the same with beef by adding a few peppercorns to the mix and swapping EW with something like WT 101 or Rarebreed. The WT seems to provide the beef with a stronger flavour.

pepcycle
03-24-2009, 09:43
Sunday was a grill day at The Phalen's.

Entire meal on the grill.

Marinated chicken thighs with fresh squeezed tangerince juice, rosemary, garlic, shallot and Woodford Four Grain (Batch 1). The tangerine works well with the copper.

Roasted red potatoes with scallions.

Grilled Colored peppers.

Served with a Dry French Rose

Dessert: Grilled Grapefruit half drizzled with Peach Schnapps.

sailor22
03-24-2009, 19:13
My family's favorite is a thick T-Bone with Kosher Salt and Smoked Pepper applied generously then grilled over hot coals and Hickory or Pecan chunks flaming up to the meat. Cook hot in the flame till the outside is almost charred and the very middle is very rare. It's called a Boston Broil in some restaurants. I don't know about temperatures I do it by feel.

Serve with collards and corn cooked in it's husk in the hood of the grill in the smoke.

Desert is grilled pineapple slices over pineapple sorbet or grilled Peach halves with a small scoop of Peach sorbet in them.

Last weekend it was almost too cold to grill here in Florida - it got down to the 60's - but I slow smoked a Salmon Filet that I marinated in Olive oil, chopped roasted garlic and fresh Basil. - yum.

As far as Bourbon with the steak - I add plenty of char and a little Bing cherry flavors to a vatting that is mostly EW 1783 and it goes really well with any red meat from the grill.

T47
03-25-2009, 09:45
My family's favorite is a thick T-Bone with Kosher Salt and Smoked Pepper
I have tons of spices but things really changed when I got some nice salt. I think good salt and pepper is all a good steak really needs!


Last weekend it was almost too cold to grill here in Florida - it got down to the 60's
Thats just cruel! I was smoking in the snow a couple weeks ago!


but I slow smoked a Salmon Filet
If you like Salmon try this one (http://www.virtualweberbullet.com/salmon1.html), cook to just 140º and it is a wonderful moist meal.

I tend to enjoy Bourbon while I am cooking...not always with the meal its self.

:toast:

sailor22
03-25-2009, 13:07
That Salmon rub looks great!! Thanks for the link - I'm going to try it next time I do some Salmon.



I think your right about the salt.

augustgarage
03-26-2009, 08:45
Tuesday evening we had company so I smoked two chickens:

Chickens: Kosher, pre-brined
Spice Rub: Paprika, Thyme, Fresh Cracked Pepper
Wood-Chip Soak: Beer (Firestone Double Barrel Ale), Apple Cider Vinegar, Bourbon (WL Weller 12yo)

I take off the top grill on my BBQ and fence off the (natural) charcoal in 1/4 of the bottom space, and put a thick piece of foil down in the remaining 3/4 bottom space, for the chickens to sit on. Cook with the lid on for ~2 hours, adding wood chips to the fire every 20 - 30 minutes, turning chickens midway through.

Served with a side of porcini risotto and broiled asparagus. Dessert was strawberries and cream with a small glass of home-made limoncello.

ratcheer
04-26-2009, 08:47
A relative had been recommending this steak to me for over a year and, every time I saw him, he was asking if I had tried it, yet. So, yesterday afternoon after my son's baseball game, I picked up a Bone-in Ribeye. I cooked it over a charcoal fire on my old covered grill with cast iron cooking grates. Two minutes per side directly over the hot coals to sear the outside, then another 8 minutes per side not directly over the fire. It came out between rare and medium rare (the steak was about 2 inches thick).

Delicious! Easily the best steak I have ever cooked at home and easily better than 99% of the restaurant steaks I've ever had. From now on, I'm recommending the bone-in ribeye to anyone who asks.

Tim

Special Reserve
04-26-2009, 14:34
... I picked up a Bone-in Ribeye. I cooked it over a charcoal fire on my old covered grill with cast iron cooking grates. Two minutes per side directly over the hot coals to sear the outside, then another 8 minutes per side not directly over the fire. It came out between rare and medium rare (the steak was about 2 inches thick).

Delicious! Easily the best steak I have ever cooked at home and easily better than 99% of the restaurant steaks I've ever had. From now on, I'm recommending the bone-in ribeye to anyone who asks.

Tim

IIRC, at my butcher shop this is known as a rib steak, which is a Delmonico after the bone is removed. If not sliced it would be a standing rib.

Those are great steaks. Mine are usually 1" thick and I grill on a hot grill for 2 to 21/2 minutes per side on a calm day. Longer if windy. I like them rare.

Will

T47
06-08-2009, 20:18
Though PVW 15 is a favorite any time, it really hit the spot tonight as I was grilling a nice Top Round for some Maryland Pit Beef sandwiches. Beautiful sunny evening, Grill fired up and Pappy 15 flowing free...that is a good night! Never would have found Pappy 15 except for SB...


:toast:

NeoTexan
06-09-2009, 04:44
Hmmmm.... grilling is great but now is the season for brisket, ribs, chicken and pork shoulder done low and slow in the smoker.....

Grilling is for those who do not know how to use a smoker.:cool:

I did 4 (6-lb) briskets last Saturday. I put them on at 6 AM and took them off at 8 PM. Keep the temp between 220 and 240 and smoked with mesquite (it's a Texas thing).

Never even got to taste that batch. Emily had promised them to co-workers.

I plan on doing a batch to repay my bourbon friends here in Indy for all the kind hospitality they have shown Emily and I. (TBA)

callmeox
06-09-2009, 07:03
I bought a Weber Smokey Mountain cooker last week and started with some basic chicken which turned out great. Moving on to some rubbed/BBQ chicken next and then perhaps to some spare or back ribs next.

Josh
06-09-2009, 07:33
I bought a Weber Smokey Mountain cooker last week and started with some basic chicken which turned out great. Moving on to some rubbed/BBQ chicken next and then perhaps to some spare or back ribs next.

Planning on building myself a Alton Brown model smoker next week.

1 large ceramic flowerpot in which is a hotplate, a heavy duty cake pan for the wood chunks, a kettle grill grate on top and then another ceramic pot for the top, with a replacement gill thermometer stuck in the little hole on top.

Hopefully I'll be able to smoke up a pork butt in time for the Hound Down in the 313!!

T47
06-09-2009, 08:06
I bought a Weber Smokey Mountain cooker last week and started with some basic chicken which turned out great. Moving on to some rubbed/BBQ chicken next and then perhaps to some spare or back ribs next.

I love my WSM! Have you used the Virtual Weber website? Great ideas and recpies. Did you get the new 22"? Enjoy you smoking!

NeoTexan
06-09-2009, 10:14
Planning on building myself a Alton Brown model smoker next week.

1 large ceramic flowerpot in which is a hotplate, a heavy duty cake pan for the wood chunks, a kettle grill grate on top and then another ceramic pot for the top, with a replacement gill thermometer stuck in the little hole on top.

Hopefully I'll be able to smoke up a pork butt in time for the Hound Down in the 313!!

I have tried this and it worked great. One minor improvement....switch to a digital thermometer and a cork to replace the replacement grill thermometer. Those do not seem to read correctly in my experience.

callmeox
06-09-2009, 11:02
I love my WSM! Have you used the Virtual Weber website? Great ideas and recpies. Did you get the new 22"? Enjoy you smoking!

Yep, Randy Blank tipped me off to VWB and I've been absorbing as much as I can over there. I bought the older model 18 as the improvements didn't appeal to me at the increased cost.

Next up is a set of Guru eyelets for my probe thermometer and maybe another tweak or two.

tommyboy38
06-09-2009, 12:18
I tried to smoke a chicken last night but I couldn't keep it lit.

:slappin: :slappin: :slappin: :slappin: :slappin: :slappin: :slappin: :slappin: :slappin: :slappin: :slappin: :slappin:


http://farm2.static.flickr.com/1415/1144018620_5364bff7bb.jpg?v=0

cas
06-10-2009, 05:45
Bet it was hard to find rolling paper that big...
Craig

T47
06-10-2009, 08:51
Yep, Randy Blank tipped me off to VWB and I've been absorbing as much as I can over there. I bought the older model 18 as the improvements didn't appeal to me at the increased cost.

Next up is a set of Guru eyelets for my probe thermometer and maybe another tweak or two.

I have had the 18" for about 6 years and love it, but I think the 22" would give me some Rib room I would like on occassion. I added a thermometer to the lid following the instructions on the VWB site and have been very happy to have that.
A couple weeks back I had worked a big week of over time...was pretty shot and had to get up early to start a couple Butts and Brisket for dinner that night. Once it was fired up and rolling at about 6:30 AM I poured a drink of WT101 and settled into the Hammock for a nice snooze...Bourbon and BBQ smoke at 6:30 AM...priceless!

gr8erdane
06-16-2009, 15:11
Nah Dale, grilling is for those of us who need frequent feedings too much to wait for the smoke to do its magic. I'd wither away to nothing if I had to wait 14 hours.

NeoTexan
06-16-2009, 18:32
Nah Dale, grilling is for those of us who need frequent feedings too much to wait for the smoke to do its magic. I'd wither away to nothing if I had to wait 14 hours.

You've seen me right? Me missing feedings?......I don't think so.:slappin:

I use a smoker with a side fire box. While you let all that nice smoke and heat go into the main chamber, you put a grill over the coals and grill the steak for lunch. Best of both worlds.

Luna56
09-26-2009, 15:11
Grilling up some skirt steak for fajitas tonight, over hickory.
Marinade was soy, lime juice, garlic, ginger, a healthy portion of a rub I like to make and a generous shot of ERSB. I'll use tequila if I have some handy but thought I'd give bourbon a try. Very nice.

Gonna grill up a few hot peppers from my garden and some onions. Charred, smoky veggies from the grill are fantastic. I'll wash it all down with some more ER.

Cheers!

nor02lei
09-27-2009, 02:23
We did some outdoor grilling last night. Hamburgers with some feta and blue cheese inside them for flavouring and a bit of leftover curry paste marinade from last time on the outside. Dark and cold so I could hardly see the burgers on the grill but it got very taste anyway.

Leif

sailor22
10-27-2009, 11:58
Last weekend I was going to slow smoke a couple of Pork Tenderloins but got started really late and improvised to hurry things up with good results.

I seared the tenderloins over hot hickory flame till the outside was almost charred. Moved them into a low pan off the heat source and into the smoke then basted with a spicy vinegar and red pepper sauce and Ancient Age 80 proof.

Using Hickory chunks and Hickory chips soaked in AA I kept the box smokey and hot - between 250 and 350 - for about an hour and a half. Basted with AA and then spooned the juices from the pan over the meat regularly.
Used the juice in the pan as an au jus. The meat was so juicy it wasn't necessary but it tasted so good we used it anyway.

Turned out really good.

The great thing about being the grill guy at meals is you get to carve off the charred crunchy ends for yourself - that's always the very best part.

scopenut
10-29-2009, 08:35
Last weekend I was going to slow smoke a couple of Pork Tenderloins but got started really late and improvised to hurry things up with good results.

I seared the tenderloins over hot hickory flame till the outside was almost charred. Moved them into a low pan off the heat source and into the smoke then basted with a spicy vinegar and red pepper sauce and Ancient Age 80 proof.

Using Hickory chunks and Hickory chips soaked in AA I kept the box smokey and hot - between 250 and 350 - for about an hour and a half. Basted with AA and then spooned the juices from the pan over the meat regularly.
Used the juice in the pan as an au jus. The meat was so juicy it wasn't necessary but it tasted so good we used it anyway.

Turned out really good.

The great thing about being the grill guy at meals is you get to carve off the charred crunchy ends for yourself - that's always the very best part.

Sailor, recipe sounds great. Did you use pork tenderloins or pork loin? I usually direct grill the tenderloins for 15-20 min or so, or smoke them for about 40 min. I would think 300 deg for 1.5 hours would turn them into bricks. Maybe they were far from the heat?

-Kevin

cas
11-08-2009, 08:16
We've had quite a reprieve in the weather here, I thought the grillin season was over, but it may reach 65 today. So I picked up some baby backs and will preboil them in beer and ginger ale before putting the on the grill for an hour early this evening. I believe some 09 ER might be required for me to tend the grill properly.
Craig

OscarV
11-08-2009, 08:22
Doing the same here today Craig with the baby backs.
But no par boiling, I'm doing a slow indirect with some apple wood chips thrown on the coals.
I put 2 slabs on at 10am and they'll be ready at 2pm.

But what's this about grillin' season being over, I shovel snow in the winter to get to the grill.
Grillin' season is always in.:cool:

nor02lei
11-08-2009, 09:10
But what's this about grillin' season being over, I shovel snow in the winter to get to the grill.
Grillin' season is always in.:cool:

Well I don’t fully agree with that Oscar but I try to grill outside as big part of the year as possible myself as well. I have not grilled now since September I think, but I will do my Christmas spareribs on my outside charcoal grill as usual this year. Last year as I can recall it was one degree below zero when I made them.

leif

OscarV
11-08-2009, 09:59
Last year as I can recall it was one degree below zero when I made them.


1 degree below zero fahrenheit is no problem, I've done it before.
1 degree below zero celsius is a nice day in the Winter.;)

sailor22
11-08-2009, 11:16
Tonight I'm just going to straight up grill a couple of steaks - this afternoon I'm anticipating what Bourbon I'll pour before during and after the meal. Sweet anticipation. Right now the plan is 4R barrel proof (from the crusade) before, Stagg or Weller during and after clean up relaxing with some Vintage 23yr Rye.

About the tenderloins mentioned earlier - 350 was as high as it got and yes the meat was in a little cooler part of the smoke box. They came off just as they reached 175 core temp.

cas
11-09-2009, 12:40
Doing the same here today Craig with the baby backs.
But no par boiling, I'm doing a slow indirect with some apple wood chips thrown on the coals.
I put 2 slabs on at 10am and they'll be ready at 2pm.

But what's this about grillin' season being over, I shovel snow in the winter to get to the grill.
Grillin' season is always in.:cool:

I don't usually preboil, but the evenings are short now, so I wanted to move these along.

Maybe it's been my imagination, but I find that in cooler weather, using propane, either the tank pressure is lowered or the burner just doesn't get as hot, so grilling doesn't seem to go very fast. The other possible explanation is that, having spent much of my adult life in the south, my outlook on what constitutes good grilling weather has changed.
Craig

cowdery
11-12-2009, 12:54
Beam frequently sponsors BBQs and Fred Noe's trick for finishing ribs is to pour some Booker's on them, right on the fire, which at 126 proof flames up nicely and makes a good show. Don't think you want to try that with a gas grill, however.

Stu
11-14-2009, 10:03
Well I don’t fully agree with that Oscar but I try to grill outside as big part of the year as possible myself as well. I have not grilled now since September I think, but I will do my Christmas spareribs on my outside charcoal grill as usual this year. Last year as I can recall it was one degree below zero when I made them.

leif

Leif,

What wood do you use for smoke flavor in Sweden? In the middle and southern US we use hickory, in the southwest the choice is mesquite. When I lived in Maine they used apple wood, fruit wood is also used on the west coast. When I lived in Spain they used sepa (grapevine) - some of the roots out of old vineyards could be over a foot in diameter. One year we heated our house with sepa, I believe it burns hotter than hickory or mesquite. My personal favorite is hickory, the exception being beef brisket - you can't beat a Texas hill country mesquite brisket.

BourbonJoe
11-14-2009, 10:58
Stu,
What wood would you suggest for pole cat and swamp rat? I've been using plywood myself. :rolleyes: :rolleyes:
Joe :usflag:

camduncan
11-14-2009, 14:46
Beam frequently sponsors BBQs and Fred Noe's trick for finishing ribs is to pour some Booker's on them, right on the fire, which at 126 proof flames up nicely and makes a good show. Don't think you want to try that with a gas grill, however.

Tastes great too! He got some good flames going for a bbq Scott I attended earlier this year. Steak burgers tasted great too :D

cas
11-15-2009, 12:38
Stu,
What wood would you suggest for pole cat and swamp rat? I've been using plywood myself. :rolleyes: :rolleyes:
Joe :usflag:

Pressure treated 4x4s work too.
Craig

Stu
11-16-2009, 16:06
Stu,
What wood would you suggest for pole cat and swamp rat? I've been using plywood myself. :rolleyes: :rolleyes:
Joe :usflag:

Fer pole cat, I like to stuff em with possum inards and roast em over post oak. The tanin takes away the musty smell.

We ain't got no swamp rats up here in the hills, but we got lots of pack rats. I do em like I do squirrel. Put about 4 or 5 on a spit and roast em over hickory. Try basting em in bourbon supreme.

fishnbowljoe
11-16-2009, 16:51
Like some of the stuff my dad used to tease me about when I was a kid. Polecat hash and rabbit mash. Mmmmmmm boy! What's fer supper granpa? :skep: Joe

smokinjoe
11-16-2009, 18:29
Fer pole cat, I like to stuff em with possum inards and roast em over post oak. The tanin takes away the musty smell.

We ain't got no swamp rats up here in the hills, but we got lots of pack rats. I do em like I do squirrel. Put about 4 or 5 on a spit and roast em over hickory. Try basting em in bourbon supreme.

Stu, it's an injustice to the pack rats to baste them in Bourbon Supreme. ;)