What’s on the grill/smoker today? 2021

[cabaiguan juan]

Turned out pretty good! A bit too moist perhaps and I'm sure I wouldn't win any competitions but I'm sure happy to eat it.

 

[ChuckJr]

That's how I like 'em!

 

[smellysell]

Turned out pretty good! A bit too moist perhaps and I'm sure I wouldn't win any competitions but I'm sure happy to eat it.
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Too moist?

 

[Thoughts]

Turned out pretty good! A bit too moist perhaps and I'm sure I wouldn't win any competitions but I'm sure happy to eat it.
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If the family is happy, you did a damn good job buddy

 

[IngloriousBasterd]

First time using the smoker thought I would take it easy with some chickens since they are cheap and no harm if I mess them up

 

[SKYDIVNEKD]

First time using the smoker thought I would take it easy with some chickens since they are cheap and no harm if I mess them upView attachment 59535

Ok, I gotta say it. The top one looks like a $2 whore!!! Legs spread wide open and, well, you know the rest! I'm just sayin'! It's the first thing that came to mind when I saw yer pic.

Floyd T

 

[cabaiguan juan]

Ok, I gotta say it. The top one looks like a $2 whore!!! Legs spread wide open and, well, you know the rest! I'm just sayin'! It's the first thing that came to mind when I saw yer pic.

Floyd T

$2? Must pre pandemic pricing.

 

[SKYDIVNEKD]

Turned out pretty good! A bit too moist perhaps and I'm sure I wouldn't win any competitions but I'm sure happy to eat it.
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Jon,

Ain't no such thing as a "too moist" brisket. I've seen some folks carve up some "leather' that'd make Danner envious. That looks damn good, my friend. If it pulls apart easily, you nailed it. Job well done.

Floyd T
Amateur smoker whose opinion means less than jack!

 

[SKYDIVNEKD]

$2? Must pre pandemic pricing.

true. $2.07!

Floyd T

 

[IngloriousBasterd]

Damn this turned out perfect. Got it right up to 165 and pulled them. So moist and tender. Favor is amazing. I have for sure found a new hobby

 

[smellysell]

First time using the smoker thought I would take it easy with some chickens since they are cheap and no harm if I mess them upView attachment 59535

What smoker did you get?

 

[IngloriousBasterd]

What smoker did you get?

 

[jfields]

Everyone keeps asking for this shrimp in my family.

 

[cabaiguan juan]

Everyone keeps asking for this shrimp in my family.
View attachment 59561

Do you have a recipe?

 

[Mizicke5273]

Turned out pretty good! A bit too moist perhaps and I'm sure I wouldn't win any competitions but I'm sure happy to eat it.
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Jon,

Ain't no such thing as a "too moist" brisket. I've seen some folks carve up some "leather' that'd make Danner envious. That looks damn good, my friend. If it pulls apart easily, you nailed it. Job well done.

Floyd T
Amateur smoker whose opinion means less than jack!

Agreed with @SKYDIVNEKD. I've done some brisket before where it was so tender that it just fell apart as you cut it. And it was just delicious!

 

[bfreebern]

Tried some tortellini on the Blackstone. Only thing I’d do different, is boil the tortellini for 2 minutes before.

 

[H. Vachon]

Bacon wrapped, jalapeño stuffed chicken thighs with a honey dijon glaze. Smoked with peach wood. These turned out great!

 

[IngloriousBasterd]

Bacon wrapped, jalapeño stuffed chicken thighs with a honey dijon glaze. Smoked with peach wood. These turned out great!
View attachment 59836

Shoot me your recipe if you get a chance. Those look amazing

 

[TexasTraveler]

Bacon wrapped, jalapeño stuffed chicken thighs with a honey dijon glaze. Smoked with peach wood. These turned out great!
View attachment 59836

Bobby Flay ain’t got shit on this kid!

 

[H. Vachon]

Shoot me your recipe if you get a chance. Those look amazing

Season both sides of chicken with dry rub (I used Meat Church’s VooDoo and a peach rub from my SS). Wrap cream cheese stuffed jalapeños in chicken. Wrap in bacon and place in aluminum pan. Apply a bit more rub and a pad of butter on each piece. Smoke at 300° for about 45 minutes. Then cover aluminum pan with foil. Cook until IT of 145°. Pull chicken out of the butter/bacon grease pan and cook directly in the grate until 160°. Glaze with sauce and put back on smoker until done.

Glaze:
1/3 honey
2 tablespoons dijon mustard
1 tablespoon yellow mustard
1 tablespoon balsamic vinegar
Optional 1 tablespoon of spicy honey
A dash or two of dry rub
Mix and heat in microwave until thin