Official 2023 BBQ, Smoking, Grilling, Baking and Beer thread

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Had friends over last night for steaks and I did my normal reverse sear, but added in the garlic and herb butter bath while they rested before the sear. Sooooooo good! Enjoyed a nice bourbon while they cooked.

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Leebo said:
Never tried this before………but I’ve already got enough sausage and can’t just waste this fat.

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And after several hours, homemade beef tallow.
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Is that brisket trimmings? I put mine in a foil pan under the brisket while it smokes, which yields "smoked" beef tallow. omg. add a dollop of that to anything and you get intense smoke flavor.
 
jark87 said:
Had friends over last night for steaks and I did my normal reverse sear, but added in the garlic and herb butter bath while they rested before the sear. Sooooooo good! Enjoyed a nice bourbon while they cooked.

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How much butter did you use? I see this technique used on all the cooking shows but I never have tried it out. :cheers:
 
Brentr said:
How much butter did you use? I see this technique used on all the cooking shows but I never have tried it out. :cheers:
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I used 1 stick and it was plenty for 4 filets in that pan, which I think was 8x8. I spooned butter over the top to make sure the steaks were fully coated. We also used the butter on the potatoes. The flavor was great - smoky with the garlic and herb flavors - delicious!
 
jark87 said:
I used 1 stick and it was plenty for 4 filets in that pan, which I think was 8x8. I spooned butter over the top to make sure the steaks were fully coated. We also used the butter on the potatoes. The flavor was great - smoky with the garlic and herb flavors - delicious!
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I will have to try that soon:cheers:
 
Went with fish tonight - an herb butter grilled halibut. Wife wasn’t in the mood for fish, so I went solo on this cook. Mixed some herbs and seasonings with softened butter and spread that on the halibut. Grilled indirect at 400° until IT hit 135°, all while enjoying a tasty El Mayor margarita. Served with blanched, buttered and seasoned broccoli. All healthy except for the butter. :p

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RookiePick said:
Would love to cook more on the coals but the lady wife struggles with smokey.
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My wife doesn’t like smoke flavor either. Let your coals fully light and then get your vents tuned to dial in your cooking temp, making sure temp is holding steady for at least 10 minutes before putting food on the grate. A clean burning fire will help prevent that over-smoked flavor. Cheers!
 
jark87 said:
My wife doesn’t like smoke flavor either. Let your coals fully light and then get your vents tuned to dial in your cooking temp, making sure temp is holding steady for at least 10 minutes before putting food on the grate. A clean burning fire will help prevent that over-smoked flavor. Cheers!
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Thanks mate. Good tips there for sure.

It's very mild smoke to me. Kids don't have an issue and descend like locusts. Guests enjoy.

I think the well was poisoned during childhood with some bad bbq experiences.

I only claim responsibility for all her other traumas 😂
 
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jark87 said:
Went with fish tonight - an herb butter grilled halibut. Wife wasn’t in the mood for fish, so I went solo on this cook. Mixed some herbs and seasonings with softened butter and spread that on the halibut. Grilled indirect at 400° until IT hit 135°, all while enjoying a tasty El Mayor margarita. Served with blanched, buttered and seasoned broccoli. All healthy except for the butter. :p

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Now that margarita sounds very refreshing :cheers:
 
HELP NEEDED:

Hey guys and gals!

I need chicken skin help!

I have been trying to get crispy chicken skin on smoked wings. My last attempt which I figured would have been a home run was smoke them for 45 mins on 250. then to the air fryer till crispy.

It was a no go. The skin was so rubbery. Like really really bad. So I started to google. From what I read it was due to the low temp. That if you don't smoke them above 300 degrees the skin will never get crispy due to the skins fat content.

I'm looking for advice.

Oh I also used baking powder and dried them out in fridge over night so I got those bases covered. When I do the baking powder and air out over night and just air fry or convection bake the skin is perfect, but like I said as soon as I try to introduce smoke it all does to pot.

Thanks!
jim
 

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