Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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- May 23, 2015
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My latest grille toy -
I think I’d like to try some veggies and maybe andouille sausage in it. Can’t do shrimp (family has allergies). In the Fall, when the Hatch Valley green chili pepper harvest comes in, I’m thinking I’ll buy a box from the market and roast chili’s for the winter. Fire roasted Hatch chili’s are the best for making chili verde.
I think I’d like to try some veggies and maybe andouille sausage in it. Can’t do shrimp (family has allergies). In the Fall, when the Hatch Valley green chili pepper harvest comes in, I’m thinking I’ll buy a box from the market and roast chili’s for the winter. Fire roasted Hatch chili’s are the best for making chili verde.
“Fits for most grills”
Nah, that’s not made in China.
“Try my city beef!”
Nah, that’s not made in China.
“Try my city beef!”
- Oct 18, 2009
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Very interesting Matt, looking forward to seeing some good food from this gadget
- Oct 18, 2009
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- Oct 18, 2009
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Now that looks like restaurant Foo Foo Food
thanks man. those french. . . so fancy! lol it was so easy. parchment paper cooking is awesome. so easy!
nailed it!Colossal scallops and rib eye steak
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- Oct 18, 2009
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- Oct 18, 2009
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- May 23, 2015
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The Inaugural Run -
Kielbasa, corn, squash, potato, baby bell peppers and sweet onion. The veggies were tossed with olive oil, sea salt, and Old Bay seasoning. I parboiled the potato and corn so it would cook the same as the other veggies.
I think this face says it all -
Kielbasa, corn, squash, potato, baby bell peppers and sweet onion. The veggies were tossed with olive oil, sea salt, and Old Bay seasoning. I parboiled the potato and corn so it would cook the same as the other veggies.
I think this face says it all -
- Oct 18, 2009
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I will never do fries any other way now. The airflyer is perfect. Homemade ones or even frozen.
Sausage and peppers on the griddle and fries in the air fryer
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Ok so now that I finally have my big green egg. Yyyyyaaaahhhhh. I’m on a learning and exploring journey.
This weekend I’m going to try and do a shoulder for the family. Hey why not experiment on a holiday. Nothing else to do.
bit what I want to do Saturday is smoke a meatloaf. Ya I know odd thing to pick but we both like meatloaf.
so any advice. Anyone do one before?
I was going to just go low and slow at 225 to 250. Most recipes are saying 3 hrs for 2 lb loaf.
the recipe in using is a red pepper, onion base vs carrots, onion, celery. It also has some bbq rub in it and a little bbq sauce. Egg also. Some other minor stuff. After 2 hrs u add some extra bbq sauce to top of it.
found another recipe. i think i like this one better:
www.tastyeverafter.com
what do u guys think?
This weekend I’m going to try and do a shoulder for the family. Hey why not experiment on a holiday. Nothing else to do.
bit what I want to do Saturday is smoke a meatloaf. Ya I know odd thing to pick but we both like meatloaf.
so any advice. Anyone do one before?
I was going to just go low and slow at 225 to 250. Most recipes are saying 3 hrs for 2 lb loaf.
the recipe in using is a red pepper, onion base vs carrots, onion, celery. It also has some bbq rub in it and a little bbq sauce. Egg also. Some other minor stuff. After 2 hrs u add some extra bbq sauce to top of it.
found another recipe. i think i like this one better:
Smoked Meatloaf {BBQ meatloaf} - Tasty Ever After
This Smoked Meatloaf recipe is an unusual and simply delicious version of a classic favorite. Easy to make from a mixture of ground beef, pork, and turkey with a BBQ sauce topping!
www.tastyeverafter.com
what do u guys think?
Last edited:
Shoulder is probably the easiest meat to smoke. Set it at 250 and cook until about 195 internal, or a probe slides in like butter. Wrap, don't wrap...up to you. I never wrap because I'm lazy and have had nothing but great results each time. As for Meatloaf, I've done many on the grill. I set them on a rack over a sheet pan, never inside a loaf pan and cook at 350, just like I would my oven. Pull at 165. Low and Slow would be great I'm sure, just go easy on the smoke wood, the meat is porous and will soak it in like a sponge.Ok so now that I finally have my big green egg. Yyyyyaaaahhhhh. I’m on a learning and exploring journey.
This weekend I’m going to try and do a shoulder for the family. Hey why not experiment on a holiday. Nothing else to do.
bit what I want to do Saturday is smoke a meatloaf. Ya I know odd thing to pick but we both like meatloaf.
so any advice. Anyone do one before?
I was going to just go low and slow at 225 to 250. Most recipes are saying 3 hrs for 2 lb loaf.
the recipe in using is a red pepper, onion base vs carrots, onion, celery. It also has some bbq rub in it and a little bbq sauce. Egg also. Some other minor stuff. After 2 hrs u add some extra bbq sauce to top of it.
found another recipe. i think i like this one better:
Smoked Meatloaf {BBQ meatloaf} - Tasty Ever After
This Smoked Meatloaf recipe is an unusual and simply delicious version of a classic favorite. Easy to make from a mixture of ground beef, pork, and turkey with a BBQ sauce topping!
what do u guys think?
I haven’t had Kielbasa since I was a kid. I just remember it being greasy.
- Feb 6, 2015
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Quality Kielbasa isn't greasy Rob. You're in luck, 32nd St and Greenway - off the 51 - Best of Europe Deli. They have fresh and smoked.
- May 23, 2015
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Who said there's anything wrong with a little grease in the sausage ....
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