What We’re Smoking (or Grilling, or Curing)!

[NW-Bound]

I grilled pork chops for dinner last night for ourselves, daughter, son, and their spouses. The pork was served with rice, lettuce and tomatoes, with pickled carrots. It was a hit.

Tonight will be steak bought from Costco. Their prime cuts are quite reasonably priced. Regular grocery stores don't carry prime anyway. My daughter offered to make loaded baked potatoes, and salad. I don't see how it cannot be good.

 

[ArmchairMillionaire]

Tonight I'm grilling burgers over charcoal.

1-year anniversary of my retirement.

Happy Independence Day!!!

 

[Markola]

+1 on BURGERS!

 

[CincyDave]

I did burgers tonight as well, with corn on the cob. Hard to beat a good burger.

 

[Lorenzo]

For the Fourth I did a 4-bone rib roast on the Weber kettle using the charcoal snake technique with some wood chunks. After 3-1/2 hours at around 250F it reached 120F internal and, after a 30-minute rest, a perfect medium-rare. DW made potato salad as well as a horseradish cream sauce for the beef. I had not attempted a rib roast before, and I was surprised how easy it was. No real rationale for choosing rib roast other than we had found it marked down at Kroger a few weeks ago and stashed it in the freezer.

 

[Just_Steve]

Yesterday finished brisket.

 

[audreyh1]

For the Fourth I did a 4-bone rib roast on the Weber kettle using the charcoal snake technique with some wood chunks. After 3-1/2 hours at around 250F it reached 120F internal and, after a 30-minute rest, a perfect medium-rare. DW made potato salad as well as a horseradish cream sauce for the beef. I had not attempted a rib roast before, and I was surprised how easy it was. No real rationale for choosing rib roast other than we had found it marked down at Kroger a few weeks ago and stashed it in the freezer.

Sure can be super delicious smoked, especially with horseradish sauce!

 

[GravitySucks]

Smoked a boneless pork shoulder stuffed with garlic clove and rubbed with Penzeys Northern spice on the Weber.

 

[Stormy Kromer]

This entire thread is tough on me.....especially the pictures...

I can taste it.

I love grilled meat.

 

[ArmchairMillionaire]

Last night I grilled marinated chicken breast strips. Tonight I grilled steaks.

 

[aja8888]

My new Recteq DB 900 burn in @400F for one hour. Wireless app works quite well.

 

[TheWizard]

My new Recteq DB 900 burn in @400F for one hour. Wireless app works quite well.

View attachment 64857

Looks good!
What will be your first project? A brisket?

 

[aja8888]

Looks good!
What will be your first project? A brisket?

Yes, brisket!

 

[ArmchairMillionaire]

My new Recteq DB 900 burn in @400F for one hour. Wireless app works quite well.

View attachment 64857

WAY too fancy for me.

I like the simple pleasures of dumping out a pile of charcoal, stacking it, soaking it with lighter fluid and lighting it up.

But keep us posted with what you're cooking.

 

[aja8888]

WAY too fancy for me.

I like the simple pleasures of dumping out a pile of charcoal, stacking it, soaking it with lighter fluid and lighting it up.

But keep us posted with what you're cooking.

I will! It's my third smoker.

 

[Winemaker]

Grilled walleye with a homegrown herbal marinate.

 

[aja8888]

Grilled walleye with a homegrown herbal marinate.View attachment 64877

That's a lot of fish!

 

[audreyh1]

That's a lot of fish!

Exactly my reaction.

 

[Winemaker]

It was 24 ounces and I'm 6' 5" and 220# now. Enough for DW and I for 2 meals and maybe a fish taco for lunch! Washed down with some Sauv Blanc and Albarino.

 

[Winemaker]

It was 24 ounces and I'm 6' 5" and 220# now. Enough for DW and I for 2 meals and maybe a fish taco for lunch! Washed down with some Sauv Blanc and Albarino.

 

[aja8888]

I'm christening my new grill with baby back ribs tonight (225 F for 4+ hours). Dry pork rub with a finish with BBQ sauce (low sugar). No wrapping...

 

[TheWizard]

I'm christening my new grill with baby back ribs tonight (225 F for 4+ hours). Dry pork rub with a finish with BBQ sauce (low sugar). No wrapping...

4 hours is a long time even at the low temperature. I'd be concerned about them drying out...

 

[RetiredHappy]

I'm christening my new grill with baby back ribs tonight (225 F for 4+ hours). Dry pork rub with a finish with BBQ sauce (low sugar). No wrapping...

I smoke my baby back ribs at 170 F for 4 hours and then wrap it in foil and stick it into the oven at 225 F for another 2.5 hours. Comes out perfect everytime. We don't like sauce and have ours "dry rubbed".

 

[Just_Steve]

Just a little fryer.

 

[aja8888]

4 hours is a long time even at the low temperature. I'd be concerned about them drying out...

I keep a close eye on them.