Official 2021 BBQ, Smoking, Grilling, Baking and Beer thread

[Berger82]

Couple of smokes over the last month.....

Prime Tri Tip with shrimp poppers (mozz, jalapeno, bacon). Made a wet rub (rosemary, thyme, sage w/ olive oil) for the Tri Tip, similar to what youd do for a prime rib roast. St Louis spare ribs smoked for 5 hours (no wrapping)...perfection

 

[Bosley]

Smoked our 1st turkey. Injected with homemade marinade and a dry rub. 9.5 hours on the smoker. Will never ever cook another turkey in the oven.

 

[Brentr]

Smoked our 1st turkey. Injected with homemade marinade and a dry rub. 9.5 hours on the smoker. Will never ever cook another turkey in the oven.

Thanksgiving is coming soon, love it

 

[Brentr]

Stir fry on the camp chef griddle

 

[Matt F 1]

I just love my SnS, Tomahawk Steak. Over night dry brine with Kosker salt and just a little spinkle of Gibson's.

On the grill till 80* then flip, till 125*. Add a few more brickets, cold grate it about 1 min flipping 4 times.



Rested 5 min and TTE (time to eat)

 

[jark87]

Man that looks good! I’m also a big fan of the SnS. I added a Kamado Joe to the lineup this year and love it for low and slow cooks due to its ability to maintain temp for hours without messing with it. But for reverse sear steaks, it’s hard to beat the SnS!

 

[Brentr]

I just love my SnS, Tomahawk Steak. Over night dry brine with Kosker salt and just a little spinkle of Gibson's.
View attachment 364355
On the grill till 80* then flip, till 125*. Add a few more brickets, cold grate it about 1 min flipping 4 times.

View attachment 364356

Rested 5 min and TTE (time to eat)
View attachment 364357

Looking great

 

[Brentr]

Stuffed smoked yard bird. Stuffed with carrots celery onions and sliced up lemons. Spread herbed butter under the skin

 

[Brentr]

Another attempt at a monster omlette on the griddle I know that I need special omlette pans but I like to play around.

 

[jark87]

I love summer….

 

[Brentr]

Daughter-in-law come over and made all Disney inspired foods. Jimm I posted this just for you so you can see what you are missing at Disney this year.

 

[jark87]

Tried a new technique with chicken thighs today. New to me anyway. I started them skin side down over direct heat for about 1-2 minutes. Then I added the deflector plates and cooked indirect at 375°. I was surprised to find the internal temp at 200° after only 30 minutes. Thank goodness thighs are so forgiving! They turned out great.

Right after crisping the skin:


Finished product:



Powered by Revolver Blood and Honey Texas Ale

 

[CaptainCannonball]

Smoked my first brisket.

 

[jark87]

Smoked my first brisket.
View attachment 366555

Nice smoke ring! Looks like it was painted on!

 

[Gladius Nova]

I just noticed you have a screened porch. How is that with the smoke from the grill(s)?

Dw wanted sausage and peppers

 

[MiguelACA]

Did a Snake River Farms tri-tip last week, it was amazing! Reverse sear, started in the Trager at 225 until 115ish internal, then onto the Weber to sear and get a nice crust! Pulled at 135ish...washed it down with a hazy double IPA...

 

[CaptainCannonball]

Did a Snake River Farms tri-tip last week, it was amazing! Reverse sear, started in the Trager at 225 until 115ish internal, then onto the Weber to sear and get a nice crust! Pulled at 135ish...washed it down with a hazy double IPA...

Digging this, haven’t found a tri tip recipe I liked with the traeger yet. Ballpark, how long did it take to get to 115 at 225?

 

[jimim]

Daughter-in-law come over and made all Disney inspired foods. Jimm I posted this just for you so you can see what you are missing at Disney this year.

View attachment 366144

See now ur just turning the knife as you stick it in! Lol. I’m kidding. Oh man looks sooooooo good! I got to get on the wife to make me some Mickey waffles! Have u found an off the shelf mix that tastes like them yet?

 

[MiguelACA]

Digging this, haven’t found a tri tip recipe I liked with the traeger yet. Ballpark, how long did it take to get to 115 at 225?

I just used sea salt and tellicherry pepper. Done it twice now, roughly 45 minutes to hit 115 from a starting temp of about 54ish. The first time I had some pretty rough grease fires in the weber which were a blessing in disguise! The flames really got a nice crust on the tri-tip, it was PHENOMENAL! The second time, I didn't get the weber as hot as I wanted and no grease fire. Still got a nice sear and crust, but not like the first time. That second cook, the tri-tip was more like a brisket than a steak...if that makes sense. It was still amazing, but man that crust was something else the first time lol. I think next cook ill fire up the charcoal grill to get real high temps to guarantee the sear I want. I am a fan of tri-tip now! They aren't too popular here in Texas as they are in California so you don't see them as often, well, you didn't, they're popping up much more now!

 

[CaptainCannonball]

I just used sea salt and tellicherry pepper. Done it twice now, roughly 45 minutes to hit 115 from a starting temp of about 54ish. The first time I had some pretty rough grease fires in the weber which were a blessing in disguise! The flames really got a nice crust on the tri-tip, it was PHENOMENAL! The second time, I didn't get the weber as hot as I wanted and no grease fire. Still got a nice sear and crust, but not like the first time. That second cook, the tri-tip was more like a brisket than a steak...if that makes sense. It was still amazing, but man that crust was something else the first time lol. I think next cook ill fire up the charcoal grill to get real high temps to guarantee the sear I want. I am a fan of tri-tip now! They aren't too popular here in Texas as they are in California so you don't see them as often, well, you didn't, they're popping up much more now!

I appreciate the info, I can’t wait to try a reverse sear like that. What do you think about a little lower temp and a little longer smoke to up the flavor and crust? I’m definitely going to go for that “flare up” sear technique.