What are you grilling today?

There are a couple of ways I've found to manage flare ups. Usually I only get them when increasing the temperature significantly, so if I'm doing a cook where I wrap the meat and increase the temp (brisket, ribs, etc.), then I'll increase it while the meat is off the grill. If I get a flare up, I let the grease burn off and it goes out, then I put the meat back on after getting it to the right temp.

Or, to avoid that in the first place, I'll change the temperature slowly and gradually, like 25 degrees at a time and then wait for the fan to shut off for a couple of minutes before going up another 25. I find the flame doesn't really enter the cooking chamber with those minor temp increases, so you can inch your way up to the temperature you need.

 

Beef it's what's for dinner.







Tri-tip and grilled zucchini tacos

 

My wife is big into squash, zucchini slabs grilled like that are one of her favorites. In the summer she'll make summer veg grilled wraps with that as the main ingredient and anything else grilled thrown in. I like them, but need some beef thrown in too.

 

I love grilled veg as well and also agree that it yearns to be complimented by some sort of meat.

 

Pork shoulder is on the smoker!

 

Time to eat!

 

Wasn't today, but we're still enjoying it today! Smoked a brisket Saturday night into Sunday afternoon. It had flavor, good bark, a nice smoke ring and was juicy. Definitely made for a great late lunch/early dinner.

 

My oldest turned 16 today - this is what he wanted. I did something right…

 

Working on clearing out the deep freezer while I am off for 2 weeks. Done a couple pork chops, steak, fajitas, whole chicken, and today did a little brisket.
Used a thermo pro temp spike that I got for Christmas.
The brisket ended up going for almost 9 hours. My phone got too far away from the probe base when I went out front. The Webber kettle held pretty consistent between 235 & 250 with a snake pattern of charcoal brickets.

 

Smoked/Grilled this on Xmas for dinner. Prime Cut Filet Roast, smoked with two small chunks of hickory. Used Olive Oil as binder, some AP seasoning, thyme and rosemary. Basted with some melted butter with AP seasoning mixed in. 250F for 1h15m to 110F internal then seared to give it a crust, then back on indirect to 135F. It was phenomenal, tender as could be, and the crust end pieces was what we all fought for, lol.

 

Where did you get them with an @ToyoMafia label on them? love it!

 

#diversifying

 

Bought this today. Gonna hopefully get it assembled and ready to test beef ribs on it tomorrow. If it works as good as everything says it does, I’ll be selling my pellet and egg.

 

I’ve heard good things as well, but a serious smoker I know got rid of his, not sure why

 

I’m a serious smoker - but that’s a separate issue. Check out this Boat House piece - can’t decide if it’s Squidward or a Minecraft creature.

 

Idk, man, kinda reminds me of Larry the Cucumber from Veggie Tales. But on drugs.

 

Say it ain’t so, I would keep all three. I did hear good things about the smoker you purchased, be sure to report back.

 

I’ve got an egg, pit boss, blackstone, and now the master built. Need to make some room on the patio.

 

Toss the patio chairs, lol

 

No bubbler for the boat?

 

Definitely some water devices not pictured.

 

Just makes sense for a boat house. Water is necessary.

 

If there is a baking thread I missed it. Tonights pre game meal. Roasted cauliflower, sweet potatoes and left over pork chops w/ adobo sour cream sauce.

 

Had to pull at 185* (dang family doesn’t understand cook to temp and not to time) and only got a 15min rest. Cut like butter and had a great smoke and wood taste. Very happy with the outcome and took no effort on my part.

 

Easily solved, serve them a hockey puck for dinner and then explain why bbq takes time

 

Letting someone else do the grilling today. Snow’s BBQ in Lexington, TX.

 

some meal prepping for the week - Pulled pork and a whole chicken. the pork took about 8 hours on a weber kettle, my boys ate it up that night

 

Brisket is always a solid choice, and later, use the leftovers for chili, MAN its good