Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

[JoyfulNoise]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

It's pork-squared. All you need to do is slice open the loin, stuff it with ham & cheese, and then wrap in bacon and smoke and you'd have pork-cubed!!

I like all powers of pig ...

 

[pooldv]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Slice it open and stuff it with breakfast sausage and cheese!

 

[JoyfulNoise]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Slice it open and stuff it with breakfast sausage and cheese!

And ham .... Pork to the 4th power!!!!

 

[Lykly]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Stuffed pork loin... Man, does that ever sound good! In between, I think it's time for another meatloaf, something inside me is pulling me that way.....

 

[Lykly]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

OK, here's a dish I made tonight that was beyond good. In fact it was fantastic! I have to tell you though nothing was cooked outside. Shrimp and Lobster Linguini...

After sauté the onion and garlic and reducing the sauce with the shrimp and lobster added:

Tossed in the bowl:

First of two large helpings:

Mmmmmm.... highly recommended.

 

[JoyfulNoise]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

I wish I could make that. Wife is highly allergic to shellfish. I miss fresh shellfish like scallops, mussels & clams. I haven't had a decent linguine with clam sauce in years [emoji20]

 

[pooldv]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Bummer! That looks very tasty!

 

[Lykly]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

I wish I could make that. Wife is highly allergic to shellfish. I miss fresh shellfish like scallops, mussels & clams. I haven't had a decent linguine with clam sauce in years [emoji20]

That's unfortunate about your wife being allergic to shellfish for sure. But, sometime when you're out and about, you need to treat yourself as often as possible. On the other hand, based on what I've seen of your cooking abilities, I don't think anybody is suffering too bad![emoji6]

 

[JoyfulNoise]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

That's unfortunate about your wife being allergic to shellfish for sure. But, sometime when you're out and about, you need to treat yourself as often as possible. On the other hand, based on what I've seen of your cooking abilities, I don't think anybody is suffering too bad![emoji6]

I try to make shellfish all the time, but then the wife says she didn't pay the life insurance policy that month.... Thankfully fish is not a problem, just shellfish, so we do eat our fair share of seafood. Whenever we travel, I always look for seafood to eat. I love when we go to San Francisco as I will always head to Fisherman's Wharf and order my absolutely favorite seafood dish - Cioppino! I usually get a big plate of fried calamari with spicy marinara sauce as the appetizer!!

However, I now know where in Oklahoma to get good dish of seafood :chef:

 

[cwescapexlt4x4]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Made a version of this - the other night but, no pickles, using Hatch Cheddar... On the Primo grill ....
Tasty, but the cheese �� has left the chicken ��. �� - The Hatch Cheddar was REALLY soft (odd for cheddar) so we weren't surprised. Next time we'll use a harder cheddar with some sliced chiles wrapped inside.
Stated over my deflector plate and finished over direct flame for some char.

Bacon, Ham and Cheese Chicken Thighs - Barbecuebible.com

 

[Lykly]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Those look great, I like the single piece of bacon in the middle, nothing gets wasted!!! [emoji23]

 

[JoyfulNoise]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Smoking a 4.6lbs brisket flat, fat side up, plate-setter in for indirect heat (shooting for no more than 250F in the Egg)....nothing but salt, pepper and hardwood smoke. Going to shoot for 195-200F internal temp and then wrap it tight in foil and leave it in a warm space in the house for a few hours. No slicing until the brisket has cooled. More pictures to follow.....

- - - Updated - - -

Made a version of this - the other night but, no pickles, using Hatch Cheddar... On the Primo grill ....
Tasty, but the cheese �� has left the chicken ��. �� - The Hatch Cheddar was REALLY soft (odd for cheddar) so we weren't surprised. Next time we'll use a harder cheddar with some sliced chiles wrapped inside.
Stated over my deflector plate and finished over direct flame for some char.

Bacon, Ham and Cheese Chicken Thighs - Barbecuebible.com

Look AWESOME. However, and this is just the cook in me that always has to fiddle with things, you know what I would add in there....apple slices! A little bit of tart & sweet apple inside there with the bacon and the cheese would be yummy. Or, if you want to go a little more spicy, some jalapeño or habanero in there....either way, I bet the family really enjoyed that dinner!!

 

[pooldv]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Brisket is on the smoker with pecan. Seasoned with: garlic, onion, chili powder, Stubbs Beef, Tony Chachare, cumin and paprika.

Just finished 6 pork tenderloins, 6 chicken breast and 2lbs shrimp fajita style.

 

[Brentr]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

10 lb brisket in the Masterbuilt smoker seasoned with mustard and my special dry rub. I will smoke till 203 degrees and then foil in cooler for 3 hrs.

 

[JoyfulNoise]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

No secrets here - what's in the Rub??

You have to tell us or we send "pool experts" to your house from local pool companies to "fix" your pool....

 

[pooldv]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Yeah, for real! :cop:

 

[Brentr]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Don't want the pool police here as we like our privacy if you know what I mean. Here it is. It is Steven Raichlen's basic barbeque rub with a little of my twist. Steven has put out many books including "How to Grill" It is my Grilling Bible. Enjoy

 

[pooldv]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

I've got all the raichlen books.

 

[Brentr]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

18 hrs later, temp 203 degrees and now double foil wrap with a towel and into the cooler for 3-4 hrs

 

[BoDarville]

Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

JoyfulNoise:
That salmon https://www.troublefreepool.com/thr...ng-thread***?p=1233294&viewfull=1#post1233294 looks fantastic! I enjoy salmon with "citrus-y" notes. My other half does not like salmon, so I only get to have it when she is out of town.
BTW, those grates holding the salmon look like Oscarware Grill Toppers. Is that what they are and, if so, how do you like them?


Brentr:
Nice looking brisket you've got there - https://www.troublefreepool.com/thr...ng-thread***?p=1239452&viewfull=1#post1239452. Right pull temp and bark with what looks like just the right amount of smoke.