Official 2021 BBQ, Smoking, Grilling, Baking and Beer thread

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I appreciate all of the creativity here on this thread. Love the see different techniques of cooking the same meal. ie maybe different cultures or regions. Very inspirational.
Cheers
 

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I have a question; do you guys & girls keep a log or list of your cooks?
I smoked a chuck roast last weekend and it sucked. The first one I did a few weeks back turned out good.

:cool:
 
I keep recipes for rubs and bastes/spritzers, but no logs about the cooks themselves. I think most of the “pros” do, though. I’ve had the same thing occur as you mentioned above, where I used the same recipe, but had significant difference in the result. There are so many variables, including the cut of meat, it would probably be hard to isolate, although that may give logs even more credibility.
 
Matt F 3 said:
I have a question; do you guys & girls keep a log or list of your cooks?
I smoked a chuck roast last weekend and it sucked. The first one I did a few weeks back turned out good.

:cool:
Click to expand...

I also tried a chuck roast on the smoker. I was disappointed. I got the idea from others on a fourm. Thought it was a great idea. Smaller cut for less leftovers. From now on, all chuck roasts will be done in a pressure cooker or crockpot. Was too tough.
 
Matt F 3 said:
I have a question; do you guys & girls keep a log or list of your cooks?
I smoked a chuck roast last weekend and it sucked. The first one I did a few weeks back turned out good.

:cool:
Click to expand...
I try to keep a log of all my cooks that I do on my grill and smoker. The instapot cooks are usually from a recipe. :cheers:
 
thomasandanita said:
I also tried a chuck roast on the smoker. I was disappointed. I got the idea from others on a fourm. Thought it was a great idea. Smaller cut for less leftovers. From now on, all chuck roasts will be done in a pressure cooker or crockpot. Was too tough.
Click to expand...

Don't get discouraged, My first attempt at smoking a chuck roast was great. Followed most of "T-Roys" method; salt pepper paprika onion garlic cayenne with cherry wood. Cooked for almost 7 hours rest for 1. Great taste very tender. The second one I dry brined it, then seasoned with a pepper onion garlic onion and cumin mix with hickory wood. The hickory and cumin really over powered the meat and the temp got away from me a little. Wasn't as tender as the first one. I'm going to try the dry brine again with a little different season mix and with cherry wood, no more cumin.
Also my old weber leaks like a sieve, I have to keep playing with it all day PITA. I'm looking to upgrade with a SnS grill before summer.

First one:
E6zW5afbQnOR4JXm6KMNJQ.jpgmRil2%LtQbu3fmylI3GHqg.jpgQHx4V%8QReu2%tfzOs%iiA.jpg

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I'm baking bread today. We bought a air fryer last week, (Instant Vortex Plus) and have been having a lot of fun with it. The rotisserie basket is the best for cooking chicken wings from frozen to crisp(ish) and juicy. We cook on the grill all the time. No logs, just try to remember (with limited success) what worked and what didn't. (Bread is NOT in the air fryer! Found an awesome recipe that works great in my kitchenaid stand mixer, and everybody loves.) Picture is from my last batch.PXL_20210108_185945294.jpg
 
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poolnoobgrandma said:
I'm baking bread today. We bought a air fryer last week, (Instant Vortex Plus) and have been having a lot of fun with it. The rotisserie basket is the best for cooking chicken wings from frozen to crisp(ish) and juicy. We cook on the grill all the time. No logs, just try to remember (with limited success) what worked and what didn't. (Bread is NOT in the air fryer! Found an awesome recipe that works great in my kitchenaid stand mixer, and everybody loves.) Picture is from my last batch.View attachment 174258
Click to expand...
That looks great, we don't get much baked goods here so this is a treat :cheers:
 
The Super Bowl Sunday plan was to smoke a pork shoulder all day, but MN has a different plan. It's going to be 5*f here tomorrow with a little breeze. So it looks like a pot-roast in the oven.

I'll leave it to you Gals and Guys too show off. :cheers:

:nopic:


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Bacon is made from cured pork bellies. I use a dry cure where the cure is a mix of kosher salt, brown sugar, and pink curing salt #1. I use equal amounts of kosher salt and brown sugar and the appropriate amount of curing salt for the weight of meat being cured. I buy pork bellies at Costco in around a 9 lb size. Cut them into three chunks so they fit into gallon size ziplock bags. For this batch, I covered one just in the cure mix, a second one with maple syrup and then cure mix, and a third one with honey and then cure mix. I put them in the refrigerator for two weeks, flipping the bags every two days. Rinsed off the cure, let the meat dry, and then put them in the smoker at 180F over apple wood until internal temperature reached 150F (about 3 hours). Cooled and then sliced. Here are the chunks of smoked meat before I sliced them.
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Last week I made pizza on the grill. First up was artichoke, sun-dried tomato, and basil. Second was pepperoni, sausage, and black olive. I love my year old Fuego grill. I bought it for cooking pizza but it is great for steaks as well. Dough was made with Anna Tipo 00 flour, sugar, salt, yeast, and water. Cold rise for one day But I usually try to do three days if possible. Cooked on a grill stone at 550 degrees.

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Homebrewale said:
Bacon is made from cured pork bellies. I use a dry cure where the cure is a mix of kosher salt, brown sugar, and pink curing salt #1. I use equal amounts of kosher salt and brown sugar and the appropriate amount of curing salt for the weight of meat being cured. I buy pork bellies at Costco in around a 9 lb size. Cut them into three chunks so they fit into gallon size ziplock bags. For this batch, I covered one just in the cure mix, a second one with maple syrup and then cure mix, and a third one with honey and then cure mix. I put them in the refrigerator for two weeks, flipping the bags every two days. Rinsed off the cure, let the meat dry, and then put them in the smoker at 180F over apple wood until internal temperature reached 150F (about 3 hours). Cooled and then sliced. Here are the chunks of smoked meat before I sliced them.
View attachment 175256
Click to expand...
Nothing wrong with that. Looks delicious :cheers:
 
ComputerGuyInNOLA said:
Last week I made pizza on the grill. First up was artichoke, sun-dried tomato, and basil. Second was pepperoni, sausage, and black olive. I love my year old Fuego grill. I bought it for cooking pizza but it is great for steaks as well. Dough was made with Anna Tipo 00 flour, sugar, salt, yeast, and water. Cold rise for one day But I usually try to do three days if possible. Cooked on a grill stone at 550 degrees.

View attachment 175760



View attachment 175762View attachment 175763
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I got a pizza stone for Christmas so I need to try this out soon :cheers:
 
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