Grilling

[pkt77242]

If I am going 80/20 it is simply salt and pepper.
If I am going 90/10 (my wife is eating a burger) I do salt and pepper plus some Worcestershire sauce. Maybe you can add some Garlic powder to each but that is a big maybe.

 

[pkt77242]

Depends on the steak. Sirloin, tri-tip, and flank all need a marinade to break down the connective tissue. And I'm not sure there's a cut I like more than a well-marinated hanger steak. T-bones, ribeyes, porterhouses, flat irons, and tenderloins shouldn't be abused with marination, though.

Tenderloin doesn't need a marinade (the rest definitely don't) but it needs some bacon wrapped around it to give it some nice fat.

 

[Irish Insanity]

I'm thinking of building an Ugly Drum Smoker (UDS). Does anyone have any knowledge or experience doing this? I'm going to take my time and make it nice. I'm thinking dark blue barrel and instead of the flat lid, modifying a dome lid to fit and painting it gold. Going ND theme.

 

[peoriairish]

Nice idea. There are a TON of videos on them on YouTube. Keep us posted with your progress.

 

[peoriairish]

I put a 9 pound pork butt on the smoker about an hour ago. Anyone else smoking or grilling this weekend? I also have a fatty prepped to put on this afternoon. I'll prep and progress pics in a bit.

 

[Junkhead]

Now I have a horrible time getting the shrimp cooked anything but rubbery. Would love any suggestions anyone has on how to grill them. Marinate, sauce, rub, raw before cooking, grilling pre cooked ones frozen from a bag....

Quoting an old post, but never noticed it. For shrimp, my #1 tip is to always buy raw. They still dry out if you aren't careful, but are at least possible to not overcook.

 

[Irish#1]

I put a 9 pound pork butt on the smoker about an hour ago. Anyone else smoking or grilling this weekend? I also have a fatty prepped to put on this afternoon. I'll prep and progress pics in a bit.

Is she ware of this? lol

 

[dshans]

I put a 9 pound pork butt on the smoker about an hour ago... I also have a fatty prepped to put on this afternoon.

Is that any way to talk about your wife???

Or are you planning to gather the troops around the smoker and then toss a big ol' joint on the grill???

 

[Polish Leppy 22]

I put a 9 pound pork butt on the smoker about an hour ago. Anyone else smoking or grilling this weekend? I also have a fatty prepped to put on this afternoon. I'll prep and progress pics in a bit.

Yes sir. I enjoy time on the grill as much as I do a quiet afternoon fishing. Around this time of year I spend Sunday afternoons/ nights grilling all my fish/ meat for the week.

Grilled buffalo shrimp tonight with burgers and smoked kielbasa (from the butcher, not the grocery store).

 

[FLDomer]

Slow cooking some mojo pork (wild pig) and smoking some ribs and beef brisket...its gonna be a good day!

Happy Memorial Day Weekend to y'all and especially those that have served our great nation!

Oh.... and Fuck Michigan!

 

[Bishop2b5]

I grill my corn on the grill with my burgers. A little butter and lawry's and that corn on the cob will blow your mind!

Grilled corn on the cob is great! I grill mine wrapped in foil after adding butter, salt, and fresh lime juice. I'll try Lawry's next time instead of regular salt. Sounds good.

 

[ACamp1900]

Growing my own sweet corn, but it's not ready yet...


Today we are grilling chicken quarters( going old world) marinaded in sprite and soy sauce ( okay, maybe not)... The marinade is amazingly good...

 

[irish o'phile]

Bought this a couple months ago. Awesome investment. Today, Im smoking ribs. 3-2-1 method.

Wood Pellet Grills & BBQ Smokers | Best Value | REC TEC Grills

 

[peoriairish]

Is she ware of this? lol

Is that any way to talk about your wife???

Or are you planning to gather the troops around the smoker and then toss a big ol' joint on the grill???

I knew that was coming.

I'll try and post a picture of the fatty prepped here in a minute. I had some trouble with temp control for a while, spiking up to 300d for about an hour, but it's under control now. There's a big air leak around the edge.... I really need to get some high temp rope to seal that thing up. 5 hours 18 minutes in now.

 

[scUM Hater]

Got a grill corn without taking "hair" and husks off. Soak in water first for couple hours and grill. When done everything just peels off with ease. Make a bath of butter and a good Cajun seasoning and your good to go.

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[peoriairish]

So here's how it's been going.

This morning after it had been resting in the fridge with the rub and wrapped in aluminum foil over night.

My set-up... I used way too much fuel in the chamber to start.... lesson learned.

0 hours

About 30 min after things got rolling, it started to pour. A little precipitation isn't going to keep me away from my smoked meats!!

2 hours in

4 hours in

5.5 hours in with the new fuel management system shown... the snake method. Been working well so far.

5.5 hours in... up close.

 

[peoriairish]

As for this fatty.... here's the run down... 1 pound of latticed bacon and 1 pound of ground sausage stuffed with cream cheese, sharp cheddar, and roasted jalepenos. It's then all rolled together and put in the fridge over night until ready to smoke. It really only takes about 2 hours or so to smoke it to it's a pretty quick little guy. It's still resting in the fridge. I'll post pictures when completed.

 

[BobD]

Plain old ribeyes cook over hickory w/ sea salt and ground pepper, roasted corn on the cob w/ butter and Lawreys seasoned salt & garlic knots. Iced tea w/Limoncello to drink. Mmmmmmmm.

 

[scUM Hater]

Peoria, I noticed your catch pan was dry to begin with. I always fill it half way with some apple juice and some BBQ sauce. Will help keep it a little more moist. Will you be basting it at all the last couple of hours? By the way it does look delicious.

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[dshans]

As for this fatty....

Sausage, sausage, sausage!

Bacon, bacon, bacon!

Cheddar, cheddar, cheddar!



I suggest a bit of Jarlesberg to bridge the (gotta be sharp) cheddar and uber mild cream cheese.

 

[peoriairish]

Peoria, I noticed your catch pan was dry to begin with. I always fill it half way with some apple juice and some BBQ sauce. Will help keep it a little more moist. Will you be basting it at all the last couple of hours? By the way it does look delicious.

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It wasn't dry. It had plain jane water in it. I've done the apple juice before, but didn't want to this time as I'm smoking with applewood. Thanks for the tip though!

As for basting, I haven't decided yet haha. Don't really have the stuff to do it here so probably not.

 

[scUM Hater]

If you have BBQ sauce, water and some vinegar you have basting material.

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[scUM Hater]

Sharp cheddar is a must for any type of grilling.

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[peoriairish]

TIME FOR THE FATTYY!!!!!!

 

[Irish Insanity]

Well I have no plans for tomorrow besides mowing my mother in laws yard. So, fatty it is. I was trying to decide what to smoke that required minimal labor/time being i didn't plan this in advance. Peoria, you helped me with my decision. I'll be doing my first fatty. I'm thinking burger and sausage equal parts, cheese, roasted jalepenos, roasted red peppers, and bacon wrapped. Unfortunately I'm still using the cheap electric as I haven't had time to start on the drum build. I'm thinking some sort of Chipotle BBQ basting. Anyone with a recipe or thought of how to make a thinner BBQ for basting. Usually I still use the ol sweet baby rays. But that's really thick. Also if any of you have a BBQ recipe to pass along that would be great. I'll post updates tomorrow on how it worked out.

 

[peoriairish]

Well I have no plans for tomorrow besides mowing my mother in laws yard. So, fatty it is. I was trying to decide what to smoke that required minimal labor/time being i didn't plan this in advance. Peoria, you helped me with my decision. I'll be doing my first fatty. I'm thinking burger and sausage equal parts, cheese, roasted jalepenos, roasted red peppers, and bacon wrapped. Unfortunately I'm still using the cheap electric as I haven't had time to start on the drum build. I'm thinking some sort of Chipotle BBQ basting. Anyone with a recipe or thought of how to make a thinner BBQ for basting. Usually I still use the ol sweet baby rays. But that's really thick. Also if any of you have a BBQ recipe to pass along that would be great. I'll post updates tomorrow on how it worked out.

I usually just cut my sauces with either Busch Light or any dark beer in my fridge. Put it in the smoker to let the alcohol boil out then baste away. I like the red peppers idea for the fatty. Check this out for other ideas.... Fattys - Imgur

That pizza one is calling my name.

 

[Irish Insanity]

Yes sir. I enjoy time on the grill as much as I do a quiet afternoon fishing. Around this time of year I spend Sunday afternoons/ nights grilling all my fish/ meat for the week.

Grilled buffalo shrimp tonight with burgers and smoked kielbasa (from the butcher, not the grocery store).

Please elaborate on the process of the Buffalo shrimp. I would appreciate it

 

[Irish Insanity]

I usually just cut my sauces with either Busch Light or any dark beer in my fridge. Put it in the smoker to let the alcohol boil out then baste away. I like the red peppers idea for the fatty. Check this out for other ideas.... Fattys - Imgur

That pizza one is calling my name.

I usually scroll thru the Smoking Meat Forum a few times a week. Those ideas above look good. Do you wrap yours at any point? I just want the bacon crispy. I cooked a bacon wrapped pork loin a few months ago and the bacon was soft. I threw it on the grill to crisp it, but a fire broke out. Lol.

 

[peoriairish]

I usually scroll thru the Smoking Meat Forum a few times a week. Those ideas above look good. Do you wrap yours at any point? I just want the bacon crispy. I cooked a bacon wrapped pork loin a few months ago and the bacon was soft. I threw it on the grill to crisp it, but a fire broke out. Lol.

Haha... those grease fires are no joke. But no... I don't wrap, and they are soft. I have seen a video of a guy who took a torch to the outside after it was done to crisp the bacon. If you have a little butane torch laying around, that would work.

 

[Polish Leppy 22]

TIME FOR THE FATTYY!!!!!!

Sexy