dnl42 Posted May 23, 2015 Share Posted May 23, 2015 (edited) I'm going to do beef shortribs on hickory using something like the 321 methods so I can get a good braise to tenderize those "dino ribs". As always, my wife will whip up a rub, likely with some heat. Edited May 23, 2015 by dnl42 Quote Link to post Share on other sites
fulcrum1 Posted May 23, 2015 Share Posted May 23, 2015 Montecristo's Epic and some Diesel Unholy Cocktails. Quote Link to post Share on other sites
11bee Posted May 23, 2015 Share Posted May 23, 2015 (edited) Coffee rubbed skirt steak. Sorry - not using a smoker, just regular old grillin'. Just found a great new beer, I'll be drinking Brooklyn Brewery Sorachi Ace whilst I tend to the grill. Edited May 23, 2015 by 11bee Quote Link to post Share on other sites
dnl42 Posted May 23, 2015 Author Share Posted May 23, 2015 Grilling is good too! Just changed the title to include grilling. So, any Argentinians doing an asado? Quote Link to post Share on other sites
huntermountain Posted May 23, 2015 Share Posted May 23, 2015 I've just received my new kettle grill this week. Unfortunately the weather isn't cooperating at the moment. I've never used a grill with a lid, so I'll start with some simple stuff, but I'm gathering all the information required for some smoking and some long duration grilling. Recipes, hints and tips are more than welcome, as 99.9 % of the grilling that is done over here(and that I have done) is store bought, packaged, marinated meat, grilled for a few minutes over an open charcoal fire. I'm looking forward to taking matters into my own hands, so to speak. Quote Link to post Share on other sites
Litvyak Posted May 23, 2015 Share Posted May 23, 2015 Smoking? Quote Link to post Share on other sites
falcon20driver Posted May 23, 2015 Share Posted May 23, 2015 Smoking up a big ol brisket plus some ribs and chicken. Mmmmmm..... Quote Link to post Share on other sites
dnl42 Posted May 23, 2015 Author Share Posted May 23, 2015 You doing a full packer brisket or just the plate? Quote Link to post Share on other sites
falcon20driver Posted May 23, 2015 Share Posted May 23, 2015 The whole enchilada. I'm still working on my technique, but the results so far aren't too bad. I'm just deciding on what wood chips to use. Hickory or mesquite this time. Quote Link to post Share on other sites
dnl42 Posted May 23, 2015 Author Share Posted May 23, 2015 "Still working on technique" is my favorite part of smoking :) Quote Link to post Share on other sites
Bigasshammm Posted May 23, 2015 Share Posted May 23, 2015 I will be running attempt number 2 on my new smoker Monday. Doing ribs again. Wasn't really happy with first time so this time in going to follow my normal methods and see how that goes. We always have a large Memorial Day party with family and friends. My youngest turns 5 Thursday so it becomes her birthday party as well. The ribs will be a side dish to the 12lbs of hamburger and 30 wieners I'll be grilling. Then I have the 9lbs of ribs that I hope to get the smoker going about 6am. Should be a great day. Quote Link to post Share on other sites
toadwbg Posted May 23, 2015 Share Posted May 23, 2015 Trying these out tommarow: beer can bacon bergers Quote Link to post Share on other sites
rustywelder Posted May 24, 2015 Share Posted May 24, 2015 I'm currently torn between tandoori chicken or Korean BBQ short ribs(Galbii). I've done the chicken plenty of times, but the Galbi I've never cooked before. Quote Link to post Share on other sites
thegoodsgt Posted May 24, 2015 Share Posted May 24, 2015 BBQ ribs with my own sauce and grilled veggies. And I have an oak-aged Manhattan brewing in the cupboard. Steven Brown Scale Model Soup Quote Link to post Share on other sites
hawkwrench Posted May 24, 2015 Share Posted May 24, 2015 Not grillin nothin! I'm working the whole weekend making soap so you guys can smell clean after all that weekend funk in your bunks!! Tim Quote Link to post Share on other sites
Spectre711 Posted May 24, 2015 Share Posted May 24, 2015 I've had a pork shoulder on the smoker since 5AM for pulled pork later. Quote Link to post Share on other sites
huntermountain Posted May 24, 2015 Share Posted May 24, 2015 Who would have thought cutting up meat would be so different between continents. Brisket? No sorry. T-bone steak? Don't have it... I'll have to make do with what's available(or order a whole cow and have it cut up to spec...) Quote Link to post Share on other sites
Brad-M Posted May 24, 2015 Share Posted May 24, 2015 This is my first Memorial Day week-end since I've been posted to Oak Harbor, and I will be grilling some pork tenderloin and doing up a pepper cherry chili sauce, and some corn on the cob. I am trying Blue Moon beer too. Cheers Brad Quote Link to post Share on other sites
Litvyak Posted May 25, 2015 Share Posted May 25, 2015 doing up a pepper cherry chili sauce Would you mind sharing how you make this? It sounds lovely! Quote Link to post Share on other sites
Don Posted May 25, 2015 Share Posted May 25, 2015 I smoked a whole chicken today on the deck while enjoying the Indy 500 and baseball on the radio...with a few cold Keith's IPA's . Looking forward to thick steaks tomorrow and more baseball. Couldn't ask for better weather here. Regards, Don. Quote Link to post Share on other sites
Bigasshammm Posted May 25, 2015 Share Posted May 25, 2015 Been out here since 6:15 this morning. 3 racks if ribs going. Waiting on some Toledo F-16s to flyover now. Quote Link to post Share on other sites
falcon20driver Posted May 25, 2015 Share Posted May 25, 2015 I'm starting my grill up in about 15 minutes. Had to switch to ribs, the brisket was sold out. But, I'm trying a new rib smoking recipe so let the grilling commence! Too bad theres no smell'o'vision on ARC. Quote Link to post Share on other sites
Bigasshammm Posted May 25, 2015 Share Posted May 25, 2015 I'm starting my grill up in about 15 minutes. Had to switch to ribs, the brisket was sold out. But, I'm trying a new rib smoking recipe so let the grilling commence! Too bad theres no smell'o'vision on ARC. My backyard smells amazing Quote Link to post Share on other sites
falcon20driver Posted May 25, 2015 Share Posted May 25, 2015 What type of wood chips are you using? I've got hickory chips soaked in beer going on mine, and it smells AWESOME. Quote Link to post Share on other sites
Brad-M Posted May 25, 2015 Share Posted May 25, 2015 Would you mind sharing how you make this? It sounds lovely! Sure, 2 tablespoons Dijon Mustard 1/4 cup honey 2 tablespoons pepper jelly 1 1/2 teaspoons soy sauce 1/4 teaspoon tarragon 1/4 - 1/2 teaspoon chili flakes Combine ingredients in a sauce pan and bring to a simmer. Season your pork with your favourite spices and cook until you like it done. 5 minutes before cooked, baste the meat with the sauce, and save some to drizzle over the meat when serving. That's it! HTH Brad Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.