What’s on the grill/smoker today? 2021

[SKYDIVNEKD]

Did you keep track of your cook times?

I was going to but I had ten other things going on at the same time. So, no, I didn't this time. I have a binder where I have for every other one. This turned out like my first few, so I was less concerned about writing it down.

Floyd T

 

[Tall Paul]

Charcoal in the snow is the best!

 

[CigarStone]

I love seeing this thread everyday! Today it motivated me to go buy something and throw it on the smoker! Even if it's just cheese.

Or I might even try Jamaican Jerk chicken legs again. I made them last week with @EmergenCigar and I didn't cook the chicken long enough to let the jerk lose it's heat so we had near raw chicken which was so hot we had to gargle with bourbon.

If you've never used Walkerswood Jamaican Jerk marinade it is amazing! It is predictable and you can watch for the reaction. Anyone who has never had it will take a bite and react wildly because it is delicious and so hot........but the heat dissipates in 30 seconds and you can't stop eating it. I suggest having a few dozen light beers handy Hints .......1.) Marinate for a couple days......2.)The long slow smoking process kills a lot of the heat or it can be too hot to eat. You can cook it on the grill but the marinade is thick and it needs time and temp to kill the pepper heat.

 

[smellysell]

Charcoal in the snow is the best!

Agreed!

 

[bfreebern]

Charcoal is always the best.

 

[Brickhouse]

I love seeing this thread everyday! Today it motivated me to go buy something and throw it on the smoker! Even if it's just cheese.

Or I might even try Jamaican Jerk chicken legs again. I made them last week with @EmergenCigar and I didn't cook the chicken long enough to let the jerk lose it's heat so we had near raw chicken which was so hot we had to gargle with bourbon.

If you've never used Walkerswood Jamaican Jerk marinade it is amazing! It is predictable and you can watch for the reaction. Anyone who has never had it will take a bite and react wildly because it is delicious and so hot........but the heat dissipates in 30 seconds and you can't stop eating it. I suggest having a few dozen light beers handy Hints .......1.) Marinate for a couple days......2.)The long slow smoking process kills a lot of the heat or it can be too hot to eat. You can cook it on the grill but the marinade is thick and it needs time and temp to kill the pepper heat.

View attachment 39208

I keep the marinade and hot sauces in my house as a staple. You’re right. They are fantastic.

 

[{tpc}]

My first smoker was just a Weber kettle with charcoal, then I got a master built dual fuel so I could do charcoal and propane. I admit that it takes a bit to do charcoal, but it’s always better if you get it right.

 

[smellysell]

Scale of 1-10, how bad of an idea is this?

 

[bfreebern]

This is how I grill chicken, most days.

 

[smellysell]

Scale of 1-10, how bad of an idea is this?

View attachment 39379

Turns out it was a great idea.

 

[Tall Paul]

Turns out it was a great idea.

O was going to say -2

 

[streetrod]

Forgot to post . Last nights dinner.

 

[Tall Paul]

Some one once told me this was referred to as Chicago style. Char on the outside and medium rare on the inside. My absolute favorite!

 

[CBoukal]

Going to be doing Pork butt burnt ends for the first time tomorrow. Any advice

How to Make Pork Butt Burnt Ends - Learn to Smoke Meat with Jeff Phillips

Burnt ends are something of a legend and I have not met too many folks who will turn them away. If you have not tried them then you are missing out.

www.smoking-meat.com

 

[bfreebern]

Going to be doing Pork butt burnt ends for the first time tomorrow. Any advice

How to Make Pork Butt Burnt Ends - Learn to Smoke Meat with Jeff Phillips

Burnt ends are something of a legend and I have not met too many folks who will turn them away. If you have not tried them then you are missing out.

www.smoking-meat.com

That sounds good! I wonder if you could buy country style pork ribs and use those.

 

[{tpc}]

That sounds good! I wonder if you could buy country style pork ribs and use those.

I don’t see why not if you get the boneless kind. I think the only issue is not smoking them too fast..

 

[{tpc}]

Some one once told me this was referred to as Chicago style. Char on the outside and medium rare on the inside. My absolute favorite!
View attachment 39560View attachment 39561View attachment 39562

This reminds me of the Weber grill in Chicago the first time I went about 12 or so years ago. Delicious!! Went back just a few years ago and it was meh. Lots of other cool great places there but I was saddened about how far downhill the quality had went.

 

[CBoukal]

Starting off good so far. I’ve seen youtuber videos where they score the fat cap to get more flavor down into the meat. So here I am trying to be trendy!!!!

 

[bfreebern]

I don’t see why not if you get the boneless kind. I think the only issue is not smoking them too fast..

I think you're right. Country style is just a pork butt cut into "ribs". They'd probably dry out as well.

 

[{tpc}]

I think slow and low would work ok on the country style, but you might need to transfer to a pan with some sauce in it during the smoke, or maybe just inject the ribs? Sounds like a fun and tasty experiment none the less!