Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread

[Lykly]

I have a big steel keg, similar to the big green egg in the way it operates. A few years ago I bought a Arbor Technologies Air controller, I don’t think they even sell them anymore, but it takes all the work out of controlling the temperature. More than once I have put a pork butt on around 7 PM, and it holds 200 to 225° perfectly through the night. I think there are many options for the big green egg as it is pretty much the industry standard, I highly recommend a air controller.

 

[erhanuyar]

This butt took almost 17 hours! on Saturday into Sunday. Temp held between 215 and 225 on my Camp chef pellet smoker. My butts always take between 1.5-2 hrs/lb. Just under 9 lbs but came out great.

Which Camp Chef do you have? I just got Smokerpro SE for $89 from Walmart. Did some wings but it was alright. This weekend I am planning on some pork butt as well. I will share the results.

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They are currently wrapped up in two layers of heavy foil to “rest”. Once they cool a bit, I’ll pull the pork and have an AWESOME lunch. We’ll have some good meals today and then I’ll vacuum seal and freeze the rest for future meals.

Have you tried butcher paper to wrap. Do you think any difference between the two?

 

[Lykly]

All this talk about pork butts, I guess I know what I might be doing this weekend..... if the rain stops!

 

[Brentr]

Strange flavor but I can’t let good beer go to waste[emoji482]

 

[Brentr]

Steamed oysters on the barbeque grill and smash burgers on the flat top. I use both of these in various combinations[emoji2]

 

[ctrav]

Oysters and burgers...cant go wrong!!

 

[JoyfulNoise]

Blackened Tuna

Costco had a good price....I couldn’t resist -




And mushrooms stuffed with cheese and prosciutto -




And the plate -

 

[Brentr]

Way to go Matt DW loves tuna steaks

 

[Arizonarob]

Matt, where did you find those cast iron baskets that the mushrooms are in?

 

[ctrav]

Looks awesome Matt...been awhile since I have had Tuna steaks.

 

[JoyfulNoise]

Way to go Matt DW loves tuna steaks

Thanks!!

Matt, where did you find those cast iron baskets that the mushrooms are in?

Target. $8 at their end-of-summer season sale....apparently Target considers August 1st the “end” of summer

Looks awesome Matt...been awhile since I have had Tuna steaks.

Yeah, it’s been ages for me as well. I forgot how “dense” tuna is - I could have made half the amount and it would have been more than enough. I was stuffed.

 

[Brentr]

A little tailgating before the game. Go jags[emoji482]

 

[Brentr]

Smash burgers, spinach balls and margarita pie [emoji482][emoji474]*[emoji898][emoji2]

 

[Lykly]

Busy day here .... first chicken via Sous Vide:

Now I have the Butt on the Keg.... pics in the AM as it will go all night, Keg holding well -220-230 degrees:

 

[Lykly]

Keg held nicely all through the night:

Once reached 204 IT I pulled it off the Keg:

Resting:

Two containers filled & waiting!:

Cleaning time(HOT)

 

[ctrav]

Dang Brent and Lykly y'all getting down!

 

[erhanuyar]

Keg held nicely all through the night:

Nice setup.

 

[JoyfulNoise]

Tri-tip

Love the two-pack at Costco -



Seared it over a hot flame for 5mins on each side then reconfigure the smoker and go indirect heat at 275F for 30-40mins. I pulled mine at 135F internal temp.


And I served it with some grilled cauliflower and sautéed zucchini & tomato -

 

[ctrav]

Leftover tri-tip sandwiches...yummy!

 

[Uncle Flappy]

Started a Pork Butt last night. I'll be sure to post more photos of the finished product.
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Slathered in yellow mustard to ensure a good bark.
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All rubbed down.
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Getting the smoker ready.
Using 100% apple wood pellets.
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Getting me ready.
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Using three out of six probes from my Tenergy Solis Bluetooth thermometer.
The app on my phone will wake me if the fire goes out or gets too hot.
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14 hours later and looking good.
Built-in probe: 226°
Probe #1 (red): 250°
Probe #2 (blue): 192°
Probe #3 (green): 181°
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[/INDENT]
To be continued...