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

[ctrav]

Got it and yes now I have heard the term before...My setup is a built in "gasser" with a rotisserie attachment (I have never used) and a large WSM that I love for ribs, brisket, butts and such. I do miss having a webber kettle but I just don't need another piece to have out. If I had it to do again I would have a built in pellet grill and my WSM....

 

[Brentr]

Got it and yes now I have heard the term before...My setup is a built in "gasser" with a rotisserie attachment (I have never used) and a large WSM that I love for ribs, brisket, butts and such. I do miss having a webber kettle but I just don't need another piece to have out. If I had it to do again I would have a built in pellet grill and my WSM....

You really need to make use of that rotisserie. I use it to make standing rib roasts and whole chickens. It melts in your mouth. [emoji482]

 

[JoyfulNoise]

You really need to make use of that rotisserie. I use it to make standing rib roasts and whole chickens. It melts in your mouth. [emoji482]

+1 on the rotisserie!! Why have it if you ain’t using it!!!!

Rotisserie chicken is sooooooo good. Better than anything you can do in the oven. Better than beer-can chicken IMHO. I’ve also split chickens and cooked them low & slow on the smoker and they don’t turn out as good as rotisserie. Just something about the juices slowly rolling around the carcass that makes it super-delicious.

 

[ctrav]

ok, ok, ok fellas...I actually forgot I had it until I saw Matt's cooking. I usually just do beer can (or version thereof) chicken and it never fails me! I promise...I say with a wink and fingers crossed...to give it a try

 

[Lykly]

Speaking of beer can chicken, I did a couple tonight. I also did sirloin steaks, pheasant, burgers and dogs. I had my kids and all my grandkids here today pool was busy all day long!

 

[ctrav]

Get down Lykly...looks good!

 

[Too_Tall]

This thread needs a like button. Looks delish

 

[ctrav]

Memorial Day cookout...

Pork Belly well seasoned and in the oven... started at 400 for an hour and now 225 for 3 hours and basting with beer/brown sugar mix every hour.
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Ribs on the smoker
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Low and slow
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[Brentr]

Looking good cliff [emoji482]

 

[Lykly]

We were thinking the same thing today, I’ll post a picture when they’re done, I just threw them on the Weber a couple hours ago. Temp holding solid at 225°

 

[Hammond]

View attachment 78775View attachment 78776Here are the pork butts I made Saturday. Used the Weber Smokey Mountain. Unbelievable how easy it is to do and how good the pulled pork turns out.

 

[Lykly]

5 1/2 hours later..... held at 225° the whole time.

 

[ctrav]

Thanks Brentr

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Good job!

 

[ctrav]

Sums up my day...
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[Brentr]

Beef ribeye cap steaks inspired by Avery (9year old) who was on Masterchef junior. Here is a pic of this cut of meat. You have to hunt down a butcher to do this for you. Chefs say this is the richest cut of meat closest to wagyu beef.
This is a great cooking / instructional video
Prime Ribeye Cap Steak Recipe - YouTube
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You will probably get about 6-7 steaks out of a whole Ribeye Cap, depends thickness of the steaks.
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Hot seat 3 minutes both sides.
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Finish in oven at 450 degrees for 5 mins for rare.
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[ctrav]

Totally agree the WSM is an awesome smoker!

 

[JoyfulNoise]

I prefer my ribeye caps to stay on the ribeye!!! I see the ribeye cap pinwheels in Costco all the time...but I want the rest of the ribeye too!!!

 

[Brentr]

I prefer my ribeye caps to stay on the ribeye!!! I see the ribeye cap pinwheels in Costco all the time...but I want the rest of the ribeye too!!!

Matt try the ribeye cap. Trust me it will be very decadent

 

[Lykly]

Well I’m definitely going to try a ribeye cap, since I never have. I’m always up for an adventure. Plus anything cooked outside requires a cold beer, that’s just one more reason.....

 

[ctrav]

Agree on the brew Lykly...cheers
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