Summer Grilling 2019

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Il_Padrino's picture

Looks amazing.   I'm really missing my grill and smoker these days - in storage until we move in the new house.

Living the life!  Go Buckeyes!  ¯\_(ツ)_/¯ 

CPO and CDR, USN (ret)

1942, 1954, 1957, 1961, 1968, 1970, 2002, 2014 NATIONAL CHAMPIONS!

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MaliBuckeye's picture

Holy crap that looks amazing... Do you deliver?

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NorCal Buckeye's picture

Only from the cutting board to the plate.

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GunnerBuck's picture

No pics at the moment but 2 weeks ago I smoked 2 racks on baby backs and a pork butt, last weekend I did a tri tip and this weekend I'm gunna do some beef ribs. 

Made some flank steak for tacos last night on the charcoal grill too. This time of year one of the grills is going just about every day/night.

"Come on, you sons of b!tches! Do you want to live forever?" -- Dan Daly, WWI

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BuckeyeChief's picture
 

Smoked ribs, chicken, pulled pork and smoked baked beans.

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CALPOPPY's picture

Best ribs you’ll ever have...fall off the bone and done In 30 minutes.

Nothing like the smoke flavor that you get from the sauce! Cannot imagine anything better.

Memento mori

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NorCal Buckeye's picture

Nice.

You should also post the pictures of your famous "CalPoppy's microwaved chicken wings".

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CALPOPPY's picture

Dude! I don’t do microwave! That’s cheating and only takes two minutes. 

I prefer to take my time with 10 minute wings. You can’t rush perfection, NorCal. Here’s my photo of what I made last weekend. The store bought rub said smoky so I tried it and it’s better than anything you’ve ever had. I’ll tell you what...WalMart’s GreatValu Smoky BBQ Rub is the bomb!

Memento mori

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NorCal Buckeye's picture

10 minute wings, wow I didn't know Pizza Hut delivered that quick.

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MercyTex's picture

Do you place the chimney directly on the coals?

Our people are everywhere, Esto Dignus.

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CALPOPPY's picture

Do you place the chimney directly on the coals?

Oh, heavens no! That would probably burn the feet on the InstaPot.

Memento mori

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Mostly Gray's picture

Cal, what is the open bottomed stainless container holding your rack of ribs?  Instant Pot official accessory or an aftermarket accessory?

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QuadCitiesBuckeye's picture

It's an InstaPot without it's lid, an electric pressure cooker

Shandy is not beer

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Mostly Gray's picture

Quad, I have a well used Instant Pot.  I was curious about the opened bottom stainless container he put the ribs in, or is it not opened bottom just a reflection on the bottom or just some fluid/seasoning on the bottom which is confusing me?

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QuadCitiesBuckeye's picture

Sorry about that, misread your question. I think it's just a reflection/lighting artifact making it look open-bottomed

Shandy is not beer

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MercyTex's picture

Thank you. That was my confusion as well. Electric pressure cooker for 30 minutes requires a smoke rub or sauce for flavor.  As a primitive I am a little slow on electric BBQ. 

Our people are everywhere, Esto Dignus.

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Mostly Gray's picture

Hey Quad, no need for the apology, you were clearly trying be of assistance, many thanks!

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CALPOPPY's picture

Cal, what is the open bottomed stainless container holding your rack of ribs?  Instant Pot official accessory or an aftermarket accessory?

Mostly Gray, apologies to you and NorCal for derailing the thread a little. I literally looked for photos online to show an InstaPot, and haven’t done any of this myself. NorCal got the joke but I realize that maybe not everyone did. There has been a running joke about ribs in the InstaPot that I think was started when someone DJ made a comment in one of the grilling threads a Skully about “fall off the bone ribs” in like 20 minutes.

Edit: Thanks for the revision. I thought it was DJ, but then didn’t remember when or where.

Memento mori

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NorCal Buckeye's picture

Someone = DJ

"I don't have time to grill all day"

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NOLABuckeye's picture

I believe that it was DJ that mentioned the InstaPot once in a Skully.

EDIT: NorCal beat me to it.

Nothing cleanses the soul like a no call pass interference.

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Mostly Gray's picture

Nope right over my head--pork/beef ribs, brisket, pork shoulder, etc., keep me very focused on details regarding  prep, seasoning, and cook style.  BBQ is an easy way to eat healthy with flavors that explode on the tongue!  My healthcare professionals want me to eat grass clipping in a vinegarette, I've proved to then slow cooked meats with rubs yield similar results.  

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Cincinnatibuck's picture

We have an InstaPot that I never use, will have to give it a go.

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Jumar's picture

If you continue to think what you always thought, you will continue to get what you always got. #AlumforStaff

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NorCal Buckeye's picture

At least your ceiling light fixture survived.

How'd the InstaPot ribs turn out?

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Jumar's picture

Fall off the ceiling good.

If you continue to think what you always thought, you will continue to get what you always got. #AlumforStaff

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Brooksie's picture

Whoops...........

Bucks Fan since 1970

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buckguyfan1's picture

My boss gave me this new Brazilian Rotisserie.  Looking forward to trying it out.  Anyone do Picanha before?

Simplify...

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NorCal Buckeye's picture

I haven't done it, but it sounds like your boss is awesome. It'll be neat walking around with one of those spears and shaving meat off at the table for guests.

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buckguyfan1's picture

He is a pretty good guy.  I see a lot of possibilities with this baby.

Simplify...

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Milk Steak To Go's picture

You have a Meijer nearby?  You can buy you can usually buy top sirloin cap roasts, the cut sued to make picanha.  Wait until they have a sirloin sale and you can pick up a cryovak (4 2.5 pound roasts) for $5-6/lb.

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apack614's picture

Looks great! I've been in the process of moving most of the Spring, we are finally settled. I'm ready to pull the smoker back out.

Earle for MOD in 16', it'll be the last best thing to ever happen to him.

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QuadCitiesBuckeye's picture

Anyone have experience with a wood pellet grill? Just ordered one (Camp Chef Woodwind SG 24 w/ side mounted propane sear box) to replace my long time gas grill and I'm a bit apprehensive about making the switch. Any tips or do's/don'ts?

Shandy is not beer

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Mostly Gray's picture

As in all things BBQ, learn your new pit.  A few practice runs to monitor temperature over longer periods of time to learn how well it holds temperature and how much fluctuation you will have, will prove invaluable in the long run.  Check the manufacturers website for tips on smoking, grilling and searing meats.  For example, MAK recommends a few hours on the lowest temperature setting for maximum smoke flavoring on their highly rated pellet grills.  A well seasoned pit that provides consistent temperature will be crucial to good Q.  One can always supplement smoke with various add on accessories if your tastes run to a smokier flavoring.  And of course, you can further fine tune your methods by reading and asking questions at amazing ribs.com.

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QuadCitiesBuckeye's picture

One of my reasons for going the pellet route was to have the option of  quickly cooking burgers/brats/steak/chicken (albeit not quite as fast as gas, supposedly about 5-10min longer) in addition to low-and-slow if desired.

Shandy is not beer

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Mostly Gray's picture

I wish you well with your new pit!  Remember it didn't happen if there are no future pics!!!

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Mostly Gray's picture

If you are a steak person, look into the Sous Vide method.  I invested into the equipment and have made amazing meals, including steaks, pastrami, pork loin, etc..

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BuckeyeCrusdader's picture

Cooking in plastic weirds me out. I either start my steaks in the oven and finish on cast iron once the internal temp is about 105 or do the same thing on the grill but just indirect then over the flame to finish. Aka reverse sear... works pretty darn well. I know the sous vide makes it pretty damn fool proof though.

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Mostly Gray's picture

I understand the plastic concerns and there are products which are food safe and those which are not.  I was skeptical until I tried a variety of meats vacuum sealed and slow cooked in the water bath--all I can say is why didn't I know about this earlier?  I do know many a steak house and fine restaurant have been preparing their signature meats this way for years.  

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NorCal Buckeye's picture

I like the pellet grill for pork ribs, pulled pork, brisket, and other long smokes. Also great for vegetables like asparagus, eggplant, squash.

I use my charcoal kamado (Akorn) for hotter cooks where it's better to sear. Ribeyes, tri tip, chicken breasts, etc.

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Mostly Gray's picture

NorCal, I recently purchased my first pellet grill.  I have a Weber Genesis gas grilll, a Weber Charcoal Summit (insulated steel kamado), and a Memphis pellet grill.  My oldest daughter has now acquired my large Weber charcoal grill with SnS and my Weber Smokey Mountain bullet smoker.  

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NorCal Buckeye's picture

I really love the kamado style grill, I end up using it 80-90% of the time. I love the pellet grill, have just found the charcoal grill to be easier and more applicable for regular cooks (don't have as much time for long smokes on the weekend as I did).

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cledaybuck's picture

With summer in full swing

It's obvious you don't live in Ohio.  I'm not sure we are having summer this year.

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NorCal Buckeye's picture

Yeah, I get to hear the griping about Ohio weather from my Mom for 15 minutes every time I call her.

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Cincinnatibuck's picture

We're hosting a 9U baseball tournament at our ball fields and have been trying to get the last 8 games in since Sunday.  It doesn't look like we are going to get any games in tonight.

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High St Heismans's picture

Cledaybuck 6 HOURS AGO 

I'm not sure we are having summer this year.

The only good thing about all of this precipitation that it didn't happen from Dec-March when we were 15-20 degrees below avg in N.E.Ohio.Unless of course you're a skier or Ice Fisherman

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Hovenaut's picture

I have stop visiting these threads before lunch.

I had to run away high, so I wouldn't come home low...

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BuckeyeCrusdader's picture

Spare ribs cuts St. Louis style. Rubbed and wrapped in Saran Wrap for 2 days in the fridge, membrane removed. Used an amaz-en smoke tube of applewood pellets to smoke on the gas grill. 275 for about 2.5 hours spraying with apple juice / apple cider vinegar. Then wrapped meat side down in brown sugar and butter. About 1 hour. Finished up glazing in a sweet bbq sauce. Turned out great, it’s great for someone who doesn’t want to invest in a smoker but still wants to smoke; had a nice smoke ring and smoke flavor

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MercyTex's picture

Purdy. Nicely done. 

Our people are everywhere, Esto Dignus.

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toad1204's picture

That looks reallllllly good.

Did 4 racks for fathers day last weekend.  Found the butter knife trick for getting the membrane off, holy shit that was easy.  Rub the day before, put em on the electric smoker for 5 hours, wrapped with some bbq sauce and honey.  Not bad but so much better the next day.  The pork shoulder turned out pretty well too but it took about 4 hours longer than anticipated.  Hit the wall and couldnt get it past 160.  Glad it was done before it started pouring.  

The offseason is the longest season.

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MercyTex's picture

I just grip a corner with a dry paper towel between my thumb and forefinger and pull it off.   Usually comes off in one piece in about 20 seconds. Takes about 10 seconds to get the grip and a slow and steady pull. 

Our people are everywhere, Esto Dignus.

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jmmysms's picture

Since I live in Louisiana grilling, smoking and BBQ season is year round. Summer is actually not a good time to be outside here. I just drink more beer then.

I have not bothered to learn how to post pictures.

Besides the popular ribs, butt, brisket and chicken I low smoked some pig shots for deer camp / the game last year. Those things were gone in no time. Check out Jeff Philips or just about any site. Made mine with Andouille sausage, thick center cut bacon, pepper jack cheese squares, a cream cheese mix and of course rub and bbq sauce.Probably the lowest temp smoke I ever did, kept it below 200 the whole time, maybe an hour.

I am thinking of some type of candied pork belly this year. I made deer jerky one year. Lots of options.

JMMYSMS

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NorCal Buckeye's picture

I like the Imgur app, makes it really easy. Just select the photo on your phone, hit upload, and copy the link it provides.

Much easier than bagging a deer and making jerky. ;-{)}

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jmmysms's picture

Hmm, like this? Now I might never get off this site!

JMMYSMS

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NorCal Buckeye's picture

My man Jimmy, learned a new trick.

What'd you pit in the bacon wraps? My boys love smoked bacon so in always down for new recipes.

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jmmysms's picture

The thick center cut bacon is cut in thirds, then wrapped around a 1/4" thick piece of sausage to form a small cup. I put a pepper jack cheese square in there. Then I top it off with a cream cheese mix, many options there, different cheese, pineapple, jalapeno,onion . I sprinkle the whole thing with rub and smoked at 200 for about an hour, bacon crispy. Last few minutes I put on some BBQ sauce.

I have one buddy that can't eat spicy foods. I switched out the andoullie and pepper jack with something milder and used a milder rub. I like Stubbs sweet heat sauce so I swapped that out also. Lots of options. Your boys can probably help make these and enjoy the results.

Jeff Philips has some fun recipes.

JMMYSMS

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BuckeyeCrusdader's picture

Those look killer. I also like Stubbs saucesz

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NorCal Buckeye's picture

Thanks for sharing. I'm going to play around with the sausage/cheese/dip/sauce options.

If you ever happen to see Kinders sauces I highly recommend them. Their regular BBQ sauce has 4-5 levels of heat and I love their California Gold flavor (mix of ~2/3 tomato based sauce and ~1/3 mustard based). It's a smaller family run company and local to the Bay Area but if you can find their stuff I highly recommend.

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NorCal Buckeye's picture

Simple run tonight - my sister was in town and I dialed up some fair trade, gluten free, organic veggies for her.  Threw on some Italian sausages and hot dogs for the rest of us.  The shrooms were actually pretty solid, but not quite a tri tip.

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NorCal Buckeye's picture

16# of pulled pork on the Daniel Boone with cherry and apple pellets.  Smoked at around 225-250F for about 2 hours and then finished inside in the oven in deep baking tray with a foil top. Kept a nice bark and was able to catch the juices to mix back in once it was chopped.  Used a leftover cider in a spray bottle to keep the meat moist while smoking and just before covering.

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