Grill Masters unite

[Sho'Nuff]

This weekend?

Friday: Burgers and Dogs (lunch); Pork Tenderloin with shallots and cream sauce (dinner)
Saturday: BBQ Chicken (lunch); 2 bacon wrapped petit filets (dinner)
Sunday: Soy/Honey marinated Chicken (Lunch); teriyaki pork chops (dinner); pineapple (dessert)
Monday: Bison burgers (lunch); nada for dinner (traveling home)
Tomorrow: Chipotle chicken for dinner

-(corn, potatoes and other sides also grilled)

-All marinades/sauces made from scratch. One of these days I'll open my own marinade biz.

 

[slag]

Sunday night I brined a couple pounds of salmon in water, kosher salt, brown sugar, 2 bay leaves, garlic, fennel, and a few other spices.

Monday day I let it sit out and it got a good pellicle. I smoked it at 140-200ish yesterday for an hour and it came out great. I flaked part of it and made it into a pasta dish with fettucine that was cooked in salt water and tossed it with olive oil, some garlic, cracked black pepper, and capers. So good that I brought some in for lunch.

 

[silverpig]

2 fillets of wild pacific sockeye. Skin directly on the grill, med-high, 13 minutes with just a little salt on them.

 

[dabuddha]

Smoked a pork butt on Saturday for about 22-23 hours.

 

[JulesMaximus]

I smoked 3 full racks of baby back ribs on Sunday. Heat came from my charcoal smoker with hardwood charcoal and the smoke from apple wood chips. I did a rub for the ribs and they sat overnight in the fridge and then went in the smoker around 1PM. Slow cooked them for 3 hours and then flashed them on the grill.

I've given up completely on store bought BBQ sauces, I just made my own and it turned out fantastic.

 

[sjwaste]

I smoked 3 full racks of baby back ribs on Sunday. Heat came from my charcoal smoker with hardwood charcoal and the smoke from apple wood chips. I did a rub for the ribs and they sat overnight in the fridge and then went in the smoker around 1PM. Slow cooked them for 3 hours and then flashed them on the grill.

I've given up completely on store bought BBQ sauces, I just made my own and it turned out fantastic.

Willing to share a good sweet bbq sauce recipe? I haven't made my own before, would like to give it a shot.

 

[foghorn67]

I smoked 3 full racks of baby back ribs on Sunday. Heat came from my charcoal smoker with hardwood charcoal and the smoke from apple wood chips. I did a rub for the ribs and they sat overnight in the fridge and then went in the smoker around 1PM. Slow cooked them for 3 hours and then flashed them on the grill.

I've given up completely on store bought BBQ sauces, I just made my own and it turned out fantastic.

Sauces in California suck. I fly mine in from TX or LA.

 

[DT4K]

Cheese and sauteed mushroom stuffed burgers. This was the first time I've tried it and they came out delicious, but it was a pain in the ass to keep them from falling apart.

Tandoori chicken breasts and naan. First try came out a little bland because I only marinated for an hour or two. Second time, I pounded the chicken a little thinner and marinated overnight. About 2 minutes on each side and they were fantastic. I buy the pre-made naan at Costco, brush it with garlic butter and throw it on the grill for a couple minutes. This is now one of my family's favorite meals.

I haven't touched my gas grill since I bought my charcoal grill 3 or 4 months ago. I've decided I'm willing to wait an extra 20 minutes for superior food.

 

[ElFenix]

Sauces in California suck. I fly mine in from TX or LA.

i started looking at the sugar content in sauces and it's amazing how much sugar is in most of them. decent texas sauces like stubbs or rudy's have 1/3 or less than a lot of the other brands (stubbs 4g sugar per 2 tbsp, rudy's 5g, sweet baby ray's 16g, 13g in bullseye bold which markets itself as not sissy or sweet)

 

[DT4K]

i started looking at the sugar content in sauces and it's amazing how much sugar is in most of them. decent texas sauces like stubbs or rudy's have 1/3 or less than a lot of the other brands (stubbs 4g sugar per 2 tbsp, rudy's 5g, sweet baby ray's 16g, 13g in bullseye bold which markets itself as not sissy or sweet)

That's funny. I just heard the Bullseye commercial on the radio this morning, which is pretty much implying that guys who use sweet sauces are gay.

 

[sjwaste]

grilling a hormel pork tenderlion now, should be done in around 50 or so minutes. ordered a propane smoker saturday, can't wait to get it to start smoking a butt and ribs.

I realize this thread is old, but I gave you a hard time about the cooking time before. I just bought a vac-packed Hormel pork loin - I think that might've been the difference in the cooking times we were debating.

Were you talking about pork loin here? If so, 50 mins is definitely an accurate cooking time. These things are like 3 lbs - much bigger than a tenderloin, which is what I was talking about.

I'm about to throw it on the grill for lunch now. Mesquite BBQ, marinated in the package. Got me thinking before I cracked it open, could I just throw the vac pack straight into the beer cooler and cook it sous vide? Next time, I will try.

Beer cooler sous vide, for those that are curious. I haven't tried it yet, but it makes sense. Check the comments for an Excel sheet that will calculate temps for you.