|
Post by Tooln on Jan 13, 2018 15:32:06 GMT -6
Thought I'd start a thread for Good eats. Guys smoking, grilling or whatever can post pics or recipies here. I'm making beef tips today, pic's when they are done.
|
|
|
Post by Catscratch on Jan 13, 2018 15:50:47 GMT -6
Ribs waiting for the grill...
|
|
|
Post by Tooln on Jan 13, 2018 19:38:42 GMT -6
|
|
|
Post by riggs on Jan 13, 2018 20:45:52 GMT -6
|
|
|
Post by Catscratch on Jan 13, 2018 20:48:57 GMT -6
What the hell is that thing ^^^? And where do you get one, that looks great.
|
|
|
GOOD EATS
Jan 13, 2018 20:53:34 GMT -6
via mobile
Post by badgerfowl on Jan 13, 2018 20:53:34 GMT -6
Vertical shawarma
|
|
|
Post by riggs on Jan 13, 2018 20:54:33 GMT -6
|
|
|
Post by Catscratch on Jan 13, 2018 21:14:46 GMT -6
Cool. I use to have a horizontal rotisserie with electric elements like that. Cooked some great chicken with it! Had no idea they made a vertical one.
|
|
|
Post by biglakebass on Jan 14, 2018 0:39:00 GMT -6
Poor mans burnt ends
Ingredients • 3 pound chuck roast • 1/2 cup BBQ sauce your favorite brand/recipe • 1/4 cup brown sugar • 2 Tablespoons brown sugar Simple Beef Rub • 1 Tablespoon coarse Kosher salt • 1 Tablespoon coarse ground black pepper • 1 Tablespoon garlic powder 1. Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor. 2. In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill and cover. 3. Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point. Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees (this took just over an hour). 4. Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce. 5. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender. 6. Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.
|
|
|
Post by Reagan on Jan 14, 2018 8:11:31 GMT -6
Do you slice raw meat, stack it up then cook it on that thing?
|
|
|
GOOD EATS
Jan 14, 2018 9:00:04 GMT -6
via mobile
Post by riggs on Jan 14, 2018 9:00:04 GMT -6
Yep. You layer a bunch of seasoned thin cut meat.
|
|
|
Post by Bwoods11 on Jan 14, 2018 12:57:23 GMT -6
Bacon wrapped Venison back straps ready for the grill at game time!! SKOL
|
|
|
Post by Tooln on Jan 14, 2018 14:14:15 GMT -6
What the hell is that thing ^^^? And where do you get one, that looks great. I ws wondering the same thing.
|
|
|
Post by mnfish on Jan 14, 2018 15:04:06 GMT -6
Damn boys. Looks real good!
|
|
|
Post by Tooln on Jan 14, 2018 17:18:08 GMT -6
Left overs served on toast.
|
|