BBQ Season has Begun!

[RoadTrip]

I started doing Brisket and Smoked chicken last Spring, took a break in the Fall-Winter, but fired up the smoker today. I was a bit bored of Brisket, so I tried something new, smoked Ribeye and Pork Loin.

Both meats were thick cut (e.g. 6 inches) and bone in, ran em at 300F for about 4hrs until internal on both was about 165, sounds overcooked but both were juicy but fully done at the same time. Did apple wood chips in my propane vertical unit, with a small water pan, glazed em in the last hour with a bottled sauce. Came out really tasty, but very rich, I think I found a new way to do a fast BBQ, may try thick cut NY strips or t-bone next time.

 

[goosey]

OKay..............so when's Dinner?

 

[BrueThru]

"BBQ season has begun"........what the what?

You live in Texas fool! :facepalm:

Its BBQ season year round.

Shoot...I'll run the smoker in the friggin snow if that happens to be what its doing outside.

Glad to hear you are trying new things though. :thumbup:

You should try a cobbler or tart (type of fruit doesn't matter) on the grill using lump charcoal or a wood fire (indirect of coarse).

Never stop experimenting.

 

[leem00]

I started doing Brisket and Smoked chicken last Spring, took a break in the Fall-Winter, but fired up the smoker today. I was a bit bored of Brisket, so I tried something new, smoked Ribeye and Pork Loin.

Both meats were thick cut (e.g. 6 inches) and bone in, ran em at 300F for about 4hrs until internal on both was about 165, sounds overcooked but both were juicy but fully done at the same time. Did apple wood chips in my propane vertical unit, with a small water pan, glazed em in the last hour with a bottled sauce. Came out really tasty, but very rich, I think I found a new way to do a fast BBQ, may try thick cut NY strips or t-bone next time.

this mean you are going to start an annual bbq & bikes run based out of your place?

 

[RoadTrip]

I guess you can smoke (BBQ, that is) just about anything, especially with applewood. I would love to eventually move to a wood only horizontal offset unit, but that'll wait until I am retired. Cooking brisket for 12hrs can be a real test in patience, smoking tender cuts quickly may be more my speed this year.

But, sure, next time I fire up the smoker, everyone is invited! Twisties and BBQ, oh yeah.

 

[MNGreg]

Mmmmm Sounds good. I need to finish cleanin our grates, or just place backorder for new ones.. Maybe a new lighter also so I dont have to use a *click lighter. Some reason our lighter only works for like 3 times w a new battery starting mid last summer..

 

[yellowfz]

Got smoker in the works out of a 80 gallon air tank (has rust in it) I had setting around.
Have a 4 burner stainless steel gas grill but want a wood burner, we have Mesquite tress and plenty of other types for the fuel.

 

[roundhouse]

tomorrow i am trying a mad creation.

i will pound chicken breast flat, place and andouille sausage on it with jalapeno strips, feta cheese and spinach< (i am on a health kick)

roll it up and wrap it in bacon. smoke at 225-250 until the middle is 180ish (sausage is pre cooked)

smoked with peach wood i got from my wife's boss!also have cherry and pecan

also going to do some beef and pork ribs and maybe some chili peppers.

 

[CrazyCawi]

tomorrow i am trying a mad creation.

i will pound chicken breast flat, place and andouille sausage on it with jalapeno strips, feta cheese and spinach< (i am on a health kick)

roll it up and wrap it in bacon. smoke at 225-250 until the middle is 180ish (sausage is pre cooked)

smoked with peach wood i got from my wife's boss!also have cherry and pecan

also going to do some beef and pork ribs and maybe some chili peppers.

pictures or it didnt happen

 

[roundhouse]

pictures or it didnt happen

fire box prepped, ready to go.

 

[CrazyCawi]

fire box prepped, ready to go.

pictureeeeeeeees

 

[roundhouse]

magnificent meat bomb. ready to smoke. just waiting on the coals to get just right. I made 3 of them.

will take pics and post after they are done and a juicy sexy cross section shot for the folks who love the food porn.

 

[lwclancers]

I got an electric smoker last December. Before you disown the concept...its fantastic. it maintains temperature better and more consistent, and with the wood and juice, you get the same flavor and results.

Ill toss in 8-9 lb butts, cook my own bbq, and let it cook a good 12-13 hours to hit 190-200. Falls apart! Still want to try brisket, but only when its on sale haha. Lots of other things to try but im getting my pork down!

 

[BrueThru]

tomorrow i am trying a mad creation.

i will pound chicken breast flat, place and andouille sausage on it with jalapeno strips, feta cheese and spinach< (i am on a health kick)

roll it up and wrap it in bacon. smoke at 225-250 until the middle is 180ish (sausage is pre cooked)

smoked with peach wood i got from my wife's boss!also have cherry and pecan

also going to do some beef and pork ribs and maybe some chili peppers.

Reminds me of the old Hee Haw skits when they ask "Hey Grandpa, what's for supper" and Grandpa Jones would list a whole menu of some fine vittles.

Some of the young folks might not get that reference.

Sounds mighty delicious. :drool:

 

[roundhouse]

And so it has been completed. I had 3 of them, gave one to my neighbor, ate one and only have one left for dinner. I went on some errands and it got a wee bit too hot. Cooked some of the cheese out and the sausage is a little dry but the bacon.......oh the beautiful smoked bacon................

 

[CrazyCawi]

 

[Scott_Thomas]

Made chicken burgers and hamburgers on the grill last night. Yum! Have been grilling the last few weeks. Even cooked over the new firepit last weekend.

Sent from my SGH-I777 using Tapatalk 2

 

[MNGreg]

Well, the grates and trough for my Charbroil Infrared grill are on back order. So I had to pick up a grill brush (already had) but one that had a metal scraper on it also to work more on the grates. Then will finish cleaning the trough this weekend. I guess I will have to use those lighter sticks from BIC until can get a new elect. unit. I have a major hankering for some grilled steak after reading this and smelling some of my neighbors grilling last weekend!