Official 2022 BBQ, Smoking, Grilling, Baking and Beer thread

[jark87]

It’s been a busy morning! Following the pork tenderloin cook, I roasted up some Hatch chilis. We love them and will mix them in with burgers, eggs, soups, sauces - you name it. Now spending the rest of the day chilling in the pool….

 

[jimim]

I cooked pork tenderloin for the first time. My wife bought the blade cut, which is up by the shoulder and thus fattier (and I suppose more forgiving) than the center cut. I dry brined overnight to help with moisture retention. I made a homemade mustard sauce and used my heated up version of Meathead’s Memphis Dust for the rub. Cooked at 225° for about 45 minutes until internal temp reached 125° and then raised cooking temp to 400° for the last 15 minutes to tack up an extra layer of sauce and rub, pulling them off once internal temp hit 140°. I didn’t get the bark I was hoping for, but they turned out superb! Tender, moist, juicy and flavorful!

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Nice. We do tenderloins once a week prob. That looks awesome. You really need to bitcthe temp like u did perfect or they get dry. Wet brines work awesome. Looks really good!

 

[salty87]

Chuck roast burnt ends. Saw it online and gave it a shot. Turned out fantastic. Cheaper and quicker way to get deliciousness than brisket but tastes just as good. Smoked til 180 then cubed. Back on the smoker in a pan with bbq sauce for another 2 hours. Stirred a couple times so all the cubes got 'burnt'. Next time I'll try pulling it at 190. Other peeps are talking about cubing it first for max smoke and fastest cook. Hmm

 

[jark87]

Chuck roast burnt ends.

Nice cook! That’s another cook I’ve always wanted to try. Unfortunately, chuck roast is more expensive than brisket in my area, but at least I wouldn’t be buying a 15 lb piece of beef for 2 people.

 

[Brentr]

Poor man’s stir fry with chicken , pork and steak

 

[BigPapaSmurf]

Poor man’s stir fry with chicken , pork and steak

That “Poor man” knows how to eat!

 

[Stump]

Poor man`s stir-fry looks awesome Brent! Only one thing missing an extra protein some scrambled egg.........

 

[Brentr]

Poor man`s stir-fry looks awesome Brent! Only one thing missing an extra protein some scrambled egg.........

I agree I forgot to add it

 

[Brentr]

Did a couple racks of baby backs I think they are a little dry but DW says they are best I have ever made

 

[Stump]

Baby Back Ribs and Chicken Quarters. Our family was over to swim and eat. I brined the ribs and chicken with plain brine water and salt. Homemade rub saltless since I brined, everyone was very pleased.

 

[Brentr]

Spatchcock chicken on the recteq pellet grill

 

[Brentr]

Happy Sunday

 

[Stump]

Biscuits and gravy, oven bacon, fried eggs, and baked Dutch pancake. Wished I taken a pic was so hungry it slipped my mind. Oh, and a Dutch Pancake uses 3 hen apples.

 

[jark87]

I finally got around to trying my hand at beef shank osso bucco served on roasted garlic and mascarpone polenta yesterday. Now that temps are below 100°, I was able to cook the entire thing outdoors. I was finally able to use my portable convection burner that my son got me for Christmas! I cooked the braise on it, then moved the Dutch oven to the smoker, and came back to the burner for the polenta. Followed a recipe from Sam the Cooking Guy (see below). Primary difference was that I cooked lower and slower (250° in smoker for 3 hours vs 400° in oven for 2 hours.) The polenta recipe had too much thyme for my taste - it even overpowered the roasted garlic - but it was ok. I plan to skip the thyme on the next try and add Hatch chilies.

 

[Stump]

That looks so good! I would love the meat off the bone, I taste the richness yum yum!

 

[Brentr]

I finally got around to trying my hand at beef shank osso bucco served on roasted garlic and mascarpone polenta yesterday. Now that temps are below 100°, I was able to cook the entire thing outdoors. I was finally able to use my portable convection burner that my son got me for Christmas! I cooked the braise on it, then moved the Dutch oven to the smoker, and came back to the burner for the polenta. Followed a recipe from Sam the Cooking Guy (see below). Primary difference was that I cooked lower and slower (250° in smoker for 3 hours vs 400° in oven for 2 hours.) The polenta recipe had too much thyme for my taste - it even overpowered the roasted garlic - but it was ok. I plan to skip the thyme on the next try and add Hatch chilies.

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Love osso bucco we usually do it in the winter and serve with fresh homemade pasta. Luv your induction burner. They are great to cook on

 

[jark87]

My wife found a small pork butt that is the perfect size for the 2 of us. Dinner plus leftovers, but not so much that you get tired of it. I forgot to take pictures after the cook - only just after seasoning and prior to putting it on the grill. Probably because of a couple of strawberry margaritas during the cook…

 

[Stump]

I fully understand alcohol and cooking or just anything it can jack some stuff up lol........I`m kind of jacked just responding to this thread lol. Some pork butt little or big it is all the same delicious..... Just add a fried egg and all is okay just follow Brent he adds eggs to everything lol.

 

[jark87]

Another beautiful day here in North Texas! Spent the afternoon hitting golf balls into the net (working out some kinks in the swing) and jumping in the pool to cool off. Ran to Whole Foods to take advantage of Chilean sea bass sale. Cooked the filets, a buerre blanc sauce and grilled asparagus in the outdoor kitchen, with some great tunes streaming. Served with a Llano Tempranillo. Yum! Now just chillin’ in the backyard finishing off the wine.

 

[Brentr]

Another beautiful day here in North Texas! Spent the afternoon hitting golf balls into the net (working out some kinks in the swing) and jumping in the pool to cool off. Ran to Whole Foods to take advantage of Chilean sea bass sale. Cooked the filets, a buerre blanc sauce and grilled asparagus in the outdoor kitchen, with some great tunes streaming. Served with a Llano Tempranillo. Yum! Now just chillin’ in the backyard finishing off the wine.

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That looks restaurant quality. Love the induction burner