OFFICIAL BBQ/Grilling Pictures Thread!

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My favorite thing to smoke so far has been TriTip roasts. I BBQ the TriTip with indirect heat at 250 degrees for 2 hours with apple wood chunks for smoke and let it rest for 30 min. Leftovers make great burritos and tacos. I stock up the freezer when they are on sale.
 
8 pound Pork loin dry rubbed wrapped in bacon, four hours at about 210 with applewood chunks and lump charcoal. came out pretty OK.

15097119278_ba0ed7e6bd.jpg
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15097119538_b671358f7a.jpg
15097119318_c8bb481734.jpg
 
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dixontj93060 said:
Hey, how do you grill the stuff in that last picture?
Click to expand...

No grilling but it gets you toasty. Was sitting in the folder with the food and I craved one so much...I just threw it in. I need to gather some bottles up and make those again.

Besides...over a 14 hour smoke you've gotta do -something-
 
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Dave,,
You're killin me...
That's not even funny...
I make some killer smoked baby back,,, to die for...
I'm due for a Boston Butt though,,, that's next....

Teddy
 
Ribs kill me. I love doing them, but takes a lot of attention to the fire. I want to do a brisket, but being that careful for 16 hours.... I avoid it.
This past memorial day we did the usual butt/turkey/ribs/and brisket....and also threw on 150 wings for a few hours, then took them off and charred them over hot coals...needs some work but damn good. I think if you smoke them around 300, then charr with a bit of hot sauce/BBQ...it'll work out better.

Butt's are great. Very forgiving to temp flex. After about 6-8 hours I wrap mine in foil. Keeps it moist and pushes past any stalls. let it ride to 190/195 degrees and bang. Falls apart.

Oddly enough I smoke more in the winter. I got used to using 8-10 bags of lump per smoke. First time I did ribs in the summer I had 5 extra bags. opps.

I want to do some burnt ends soon.
 
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Beef Brisket is the toughest for me..
Everything I make is to die for,,
Except brisket...
I just can't seem to hit that right...
I can come up with fantastic flavor,,,
but usually either one or the other,,
Too dry or not tender..........

Teddy
 
onebadhawk said:
Beef Brisket is the toughest for me..
Everything I make is to die for,,
Except brisket...
I just can't seem to hit that right...
I can come up with fantastic flavor,,,
but usually either one or the other,,
Too dry or not tender..........

Teddy
Click to expand...
Boy, and with the price of brisket right now, who can afford to foul one up? :)

Going to do a butt tomorrow - way more forgiving than brisket.

--Lance.
 
llickteig1 said:
Boy, and with the price of brisket right now, who can afford to foul one up? :)

Going to do a butt tomorrow - way more forgiving than brisket.

--Lance.
Click to expand...


Butts are a "No Doubt" er...
Like when it's gotta be right because there's people coming over...
Brisket I've tried,, I think 3 times already....
ehhh-- I'll stick with the Butts....

I'm going to do a meat loaf kinda thing in the smoker this weekend...
Those pork / bacon posts gave me an idea...
Don't forget,,, what goes the best with bacon or pork or even beef meatloaf ???
Tomatoes....

Teddy
 
My meatloaf recipe is the best meatloaf you ever had..

I got an idea...
From the crazy's on TRF some kinda pork explosion or something......

I made my meatloaf recipe,,,
But just with beef,, I usually mix with pork.....
made a cylinder 2.5" in diameter with the beef...
Put aside..
A big pack of hot Premio Italian sausage,,
take the casings off put in mixer and make my meatloaf recipe with that....
Take pork and fill a cookie sheet,, 3/4" thick cover the whole sheet...
lay beef cylinder on the pork,,,
Roll the pork around the beef and completely encase the beef....
Wrap the whole thing thoroughly in bacon to protect from heat,, don't leave anything uncovered...
My dry rub that I use when I smoke meat,,, liberally,,, all over .........

It'll be in the smoker for about 5 hours.......

Cain't wait.............

I'm salivating while I'm typing this.....

Teddy
 
onebadhawk said:
My meatloaf recipe is the best meatloaf you ever had..

I got an idea...
From the crazy's on TRF some kinda pork explosion or something......

I made my meatloaf recipe,,,
But just with beef,, I usually mix with pork.....
made a cylinder 2.5" in diameter with the beef...
Put aside..
A big pack of hot Premio Italian sausage,,
take the casings off put in mixer and make my meatloaf recipe with that....
Take pork and fill a cookie sheet,, 3/4" thick cover the whole sheet...
lay beef cylinder on the pork,,,
Roll the pork around the beef and completely encase the beef....
Wrap the whole thing thoroughly in bacon to protect from heat,, don't leave anything uncovered...
My dry rub that I use when I smoke meat,,, liberally,,, all over .........

It'll be in the smoker for about 5 hours.......

Cain't wait.............

I'm salivating while I'm typing this.....

Teddy
Click to expand...

I want some.
 
Come over,,,
The big mean torture queen just made her famous Macaroni salad and I've got fresh picked corn...........

Teddy
 
Ooohhhhhhh mannnnnnn.....
I can't move........
man was that good..............

Teddy

20140921_165405.jpg
 
Tried brisket once and was not impressed with it for the cost and effort. Just put a tri-tip roast on, 250 degrees for 2 hr with apple wood chunks and let it rest for 30 min. Great stuff.
 
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terryg said:
Tried brisket once and not impressed with it for the cost and effort. Just put a tri-tip roast on, 250 degrees for 2 hr with apple wood chunks and let it rest for 30 min. Great stuff.
Click to expand...

Well cooked brisket is amazing; but takes much technique to get right.
 
DizWolf said:
agreed. The hardest bit is consistent temps for such a long time. Done well... it's fantastic.
Click to expand...

Agreed as well,,,
I have seen pictures of smoked brisket that were amazing...
Juicey would be an understatement...
Even if you keep 200 degrees for an extended period,,
how do you keep it juicy and soft and tender like I've seen...

Teddy
 
I just got back from Costco,,,,
with a big Boston Butt...............
Tomorrow a ton of garlic cloves and some olive oil and some apple cider vinegar goes in the blender till smooooth,,,,,,,
Inject liberally,,,,,, my dry rub all over liberally..... wrap and leave in the fridge........
Either Sunday or Monday,,,,,
At 6 am it goes in the smoker.......
Turn and baste every 90 minutes or so............
If you leave meat in my smoker too long it has a tendency to dry it.....
So at 12 noon it comes out of the smoker
and goes in a sealed roasting pan with 1/4" of water on the bottom
in the oven at about 275 till 195 internal,,,, bout 4 hrs in the steam room.................

I would post a pic but everybody will drool all over their keyboards........ no good......

Teddy
 
Since this is such a delicious thread, I edited the Title to make it not year specific.

Today I just went and got a new Stainless Steel Heat Plate thing for my little grill. The old one rusted away to nothing over the winter.

BBQ Heat Plate Replacement 2015-05-06 001.jpg
 
Very cool Top,,
Great idea,,
It's time to get smokin again...
Top,,
I get the impression that you live in a very rural area..
I wish I had a bit more elbow room..
If I had the place,,
I've always wanted to try slowly turning a whole hog over a bed of coal / ember...
Fairly straightforward to set up...
But you need the place to do it...

Teddy
 
I met a group of Hawaii people that dug a pit and got a lot of coals going to last all night and laid down a bunch of banana leaves over the coals then placed a hole pig in the pit and covered the pig with a lot more banana leaves and filled the pit with dirt. I have had pig done over coals with a rotisserie and it was good but that pig in the pit was crazy good. The skin on it was nice a crispy like bacon and the meat fell off the bone. What a fun experience.
 
Getmore said:
I met a group of Hawaii people that dug a pit and got a lot of coals going to last all night and laid down a bunch of banana leaves over the coals then placed a hole pig in the pit and covered the pig with a lot more banana leaves and filled the pit with dirt. I have had pig done over coals with a rotisserie and it was good but that pig in the pit was crazy good. The skin on it was nice a crispy like bacon and the meat fell off the bone. What a fun experience.
Click to expand...

I have heard wonderful things about the Hawaiian method..
My mind doesn't grasp it though..
To my knowledge---
Dig a deep pit...
Fill with a hot fire,, maybe let it burn for quite a few hours to get the entire pit really hot...
Then a thick layer of fresh green leaves,, I think from a banana plant...
Then the pig...
Then another thick layer of leaves...
Then bury with dirt.......
Leave many hours,,, maybe 24 hours....

The fire has to go out immediately,,, no O2......
And there is enough residual heat to cook the pig for that long ???

Teddy
 
Hey this is about Grilling!

I thought it would be pics of Rockets roasting on the launch pad !

Kenny
 
One Bad Hawk. I understand. That was my thinking. But I wasn't there all night long. I don't know how they regulated it to work out. All I know it was the bomb of goodness the next day.
 
onebadhawk said:
The fire has to go out immediately,,, no O2......
And there is enough residual heat to cook the pig for that long ???
Click to expand...

It'll smolder nice and hot for a long time. Remember it's a low and slow cook. All you need is a couple hundred degrees of heat. Burning at a lower temp, the fuel will last much longer than running an open fire. Slow cooked is soooooooo nice
 
Yeah,, fer sure...
I can't count all the people that have come back from Hawaii and told of this....
They say it's the best roasted pig in the world...
Well,, like I told Top,,,
I wish I had a bit more elbow room....lol...
I'd try this for sure....

Teddy
 

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