dcbt Posted May 28, 2018 Share Posted May 28, 2018 Cured a huge 3.5lb salmon filet overnight, now it's drying. Gonna throw that in the smoker this afternoon. Link to comment Share on other sites More sharing options...
HoustonNit Posted May 28, 2018 Share Posted May 28, 2018 NY strips on the Weber and a blind tasting for a friend dipping his toe in the bourbon waters. Wow someone knows how to properly grill a steak. Love that method and gives a great sear and minimal greyband. What’s the seasoning you used? Link to comment Share on other sites More sharing options...
Mako254 Posted May 28, 2018 Share Posted May 28, 2018 25 minutes ago, HoustonNit said: Wow someone knows how to properly grill a steak. Love that method and gives a great sear and minimal greyband. What’s the seasoning you used? Thanks! I’m not a grill gadget guy generally but the vortex has been a welcome addition to my weber. It is very versatile. Can sear steals like above or smoke a turkey vertically like below. Link to comment Share on other sites More sharing options...
HoustonNit Posted May 29, 2018 Share Posted May 29, 2018 Very interesting. I might need to pick one of these up. Link to comment Share on other sites More sharing options...
gurgalunas Posted May 29, 2018 Share Posted May 29, 2018 Bought a Turkey breast the other day. Split out the backbone and spread it flat. Peeled back the skin and seasoned liberally with Jack Stack rub, replaced the skin, then layered a pound of bacon across the top. Smoked with Hickory logs until half done, then moved to the grill to finish. Preliminary tastes are beyond good... waiting for it to cool to slice... Serving with roasted balsamic glazed brussel sprouts, with pecan and bacon bits, and Santa Maria Style beans. Oh, and a few ounces of Turkey. RR SiB PS, that is... Link to comment Share on other sites More sharing options...
BigPapa Posted May 30, 2018 Share Posted May 30, 2018 Ribs on the Big Green Egg on Memorial Day. Love the Big Green Egg!!!Sipped on some OGD 114 with a cube in my yeti. Link to comment Share on other sites More sharing options...
bayouredd Posted May 30, 2018 Share Posted May 30, 2018 11 hours ago, BigPapa said: Ribs on the Big Green Egg on Memorial Day. Love the Big Green Egg!!! Sipped on some OGD 114 with a cube in my yeti. Controlling temperature is a wonderful thing, isn't is? Looks good Big Papa! I need more of a heads up. I can be there in 15 minutes, no matter where you are 1 Link to comment Share on other sites More sharing options...
HoustonNit Posted May 31, 2018 Share Posted May 31, 2018 You guys are killing it. That chicken breasts, the description of those sides and those ribs look crazy good. 1 Link to comment Share on other sites More sharing options...
BigPapa Posted May 31, 2018 Share Posted May 31, 2018 Controlling temperature is a wonderful thing, isn't is? Looks good Big Papa! I need more of a heads up. I can be there in 15 minutes, no matter where you areYeah, the big green egg is s wonderful piece of equipment. Link to comment Share on other sites More sharing options...
smokinjoe Posted June 3, 2018 Share Posted June 3, 2018 Just pulled a fatty off off the smoker, and devouring it now with a Baker’s on the rocks. I call this style The Deuce, in homage to its creator “Novaman”. 1 Link to comment Share on other sites More sharing options...
dcbt Posted June 3, 2018 Share Posted June 3, 2018 Just pulled a pork tenderloin (left) and salmon (right) from the smoker, along with some pineapple off the grill. Link to comment Share on other sites More sharing options...
Thig Posted June 4, 2018 Share Posted June 4, 2018 Kept it simple today, burgers, dogs, brats and sweet potatoes. Link to comment Share on other sites More sharing options...
bayouredd Posted June 12, 2018 Share Posted June 12, 2018 On 6/3/2018 at 7:59 PM, Thig said: Kept it simple today, burgers, dogs, brats and sweet potatoes. Simple has it's place for sure. When I get cravings really bad, your grill selection is perfect... 1 Link to comment Share on other sites More sharing options...
Mako254 Posted June 16, 2018 Share Posted June 16, 2018 My favorite summer time cocktail aided in turning out some pretty solid pork. 1 Link to comment Share on other sites More sharing options...
Mako254 Posted June 16, 2018 Share Posted June 16, 2018 3 Link to comment Share on other sites More sharing options...
bayouredd Posted June 16, 2018 Share Posted June 16, 2018 6 hours ago, Mako254 said: What a beautiful combo you have there!!! Link to comment Share on other sites More sharing options...
bayouredd Posted June 16, 2018 Share Posted June 16, 2018 Since it was early, my pour was only about 1.5ozs of Barrel Bourbon; but, remember, it's still early. It went well with , bacon wrapped filet mignon, 10 to a pound ruby red shrimp (deep water shrimp), mixed veggies, seasoned golden creamer potatoes & TX toast. Disclaimer: There are only 8 shrimp in the pic because I harked 2 of them before my Wife got a count Link to comment Share on other sites More sharing options...
dcbt Posted June 16, 2018 Share Posted June 16, 2018 (edited) Looking good bayouredd... My grill will be similar in a few hours, bacon-wrapped prime filet and lobster tails. Leaving the veggies to the mrs inside, though. Saturday night surf-n-turf... edit - and just as I say that, I'm throwing corn on the cob on the grill too. Getting hungry! Edited June 16, 2018 by dcbt Link to comment Share on other sites More sharing options...
Harry in WashDC Posted June 17, 2018 Share Posted June 17, 2018 (edited) Vermont maple-smoked turkey breast following the recipe of the same name in Steven Raichlen's 'BBQ USA' at page 424. Essentially, the dry rub is spicy but has a maple sugar base, and the baste is butter and maple syrup. The recipe says to cook to 170F, but experience with this recipe tells me an honest 160F (as called for on the Amazing Ribs temperature guide) is a better bet. We accompanied this with fried green tomatoes and the last of our buttered peas from last year's garden. Old Fashioneds made with Makers Mark Cask Strength, maple syrup, and orange juice over ice with a touch of club soda worked, too. EDIT - I used Trader Joe's bourbon barrel-aged maple syrup. THIS is worth seeking, IMHO. Weber Summit Charcoal Grill w/Fogo lump broken up to briquet size; indirect heat. Maple chips (yeah, I know, but couldn't find chunks on short notice, and my wife wouldn't let me use a local tree branch I'd saved). Cook time about an hour for 5 lbs. Edited June 17, 2018 by Harry in WashDC Link to comment Share on other sites More sharing options...
bayouredd Posted June 17, 2018 Share Posted June 17, 2018 2 hours ago, dcbt said: Looking good bayouredd... My grill will be similar in a few hours, bacon-wrapped prime filet and lobster tails. Leaving the veggies to the mrs inside, though. Saturday night surf-n-turf... edit - and just as I say that, I'm throwing corn on the cob on the grill too. Getting hungry! Great Minds!!! I actually went to get lobster but got to the fish market too late & didn't want to fight that part of the crowd. The shrimp was a shorter wait. Post the pics when you get em... Link to comment Share on other sites More sharing options...
bayouredd Posted June 17, 2018 Share Posted June 17, 2018 19 minutes ago, Harry in WashDC said: Vermont maple-smoked turkey breast following the recipe of the same name in Steven Raichlen's 'BBQ USA' at page 424. Essentially, the dry rub is spicy but has a maple sugar base, and the baste is butter and maple syrup. The recipe says to cook to 170F, but experience with this recipe tells me an honest 160F (as called for on the Amazing Ribs temperature guide) is a better bet. We accompanied this with fried green tomatoes and the last of our buttered peas from last year's garden. Old Fashioneds made with Makers Mark Cask Strength, maple syrup, and orange juice over ice with a touch of club soda worked, too. EDIT - I used Trader Joe's bourbon barrel-aged maple syrup. THIS is worth seeking, IMHO. Weber Summit Charcoal Grill w/Fogo lump broken up to briquet size; indirect heat. Maple chips (yeah, I know, but couldn't find chunks on short notice, and my wife wouldn't let me use a local tree branch I'd saved). Cook time about an hour for 5 lbs. I'm not really a turkey fan, but that looks fantastically cooked to perfection. I wish we had a Trader Joe's. I've been to a couple in my travels, but alas I live in too Podunk of an area... 1 Link to comment Share on other sites More sharing options...
dcbt Posted June 17, 2018 Share Posted June 17, 2018 (edited) 11 hours ago, bayouredd said: Great Minds!!! I actually went to get lobster but got to the fish market too late & didn't want to fight that part of the crowd. The shrimp was a shorter wait. Post the pics when you get em... pics below Edited June 17, 2018 by dcbt pics below Link to comment Share on other sites More sharing options...
dcbt Posted June 17, 2018 Share Posted June 17, 2018 (edited) Edited June 17, 2018 by dcbt 2 Link to comment Share on other sites More sharing options...
HoustonNit Posted June 17, 2018 Share Posted June 17, 2018 ^That steak looks fantastic. Link to comment Share on other sites More sharing options...
HoustonNit Posted June 17, 2018 Share Posted June 17, 2018 Serving with roasted balsamic glazed brussel sprouts, with pecan and bacon bits, and Santa Maria Style beans. Oh, and a few ounces of Turkey. RR SiB PS, that is... I looked up these beans when you posted, there great doing another batch now. Thanks for sharing. Link to comment Share on other sites More sharing options...
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