What’s on the grill/smoker today? 2021

[jfields]

No, complaining is not your style but you have told me a couple times the honest truth, my breakfast sausage was a little dry.

You mean I said that as my eyes were bugging out of my head as I struggled to swallow it?

 

[CigarStone]

You mean I said that as my eyes were bugging out of my head as I struggled to swallow it?

Yes

 

[CBoukal]

@jfields @CigarStone - You guys aren't even making it fun anymore. That's to easy.. Apparently just like John...

 

[CigarStone]

@jfields @CigarStone - You guys aren't even making it fun anymore. That's to easy.. Apparently just like John...

A. I knew this was coming.

B. I knew it would come from you.

 

[CBoukal]

A. I knew this was coming.

B. I knew it would come from you.

Glad I can be predictable.

 

[jfields]

A. I knew this was coming.

B. I knew it would come from you.

I figured either Jon or Chad.

 

[Acclaym]

Addy in profile!

Made ribs last night to eat during the playoff games.
View attachment 77762View attachment 77763

You have a solid slaw recipe, John?

 

[jfields]

You have a solid slaw recipe, John?

The one in the rib picture is just the bag from the grocery store with the Marie's dressing from a jar Nathan.

This one is my favorite when I want to spend more time in the kitchen. Credit goes to Rob @Nihon_Ni to introducing me to it. I like to push the almond slivers almost to the burnt point when toasting them. Really makes the flavor pop in the dish.

Best Healthy Coleslaw Ever (no mayo!) | Ambitious Kitchen

BEST healthy coleslaw ever made with no mayo, just cabbage, carrots, cilantro, nuts and jalapeño. Toss with a dairy free, naturally sweet & tangy dressing!

www.ambitiouskitchen.com

 

[H. Vachon]

First time not wrapping at 165. Bark is looking great.

 

[Lee]

Looking fantastic!!!

 

[dawgie34203]

First time not wrapping at 165. Bark is looking great. View attachment 79834

I tried not wrapping…once. Then I never wrapped again!

 

[H. Vachon]

I tried not wrapping…once. Then I never wrapped again!

Are we still talking about bbq? But yeah, I think this is how I’ll do it from now on

 

[TexasTraveler]

Are we still talking about bbq? But yeah, I think this is how I’ll do it from now on

I only use the Texas Crutch if I get into a major stall and don't have the time...

 

[H. Vachon]

I only use the Texas Crutch if I get into a major stall and don't have the time...

I definitely need to up my spritzing game. I didn’t account for the extra exposure and some of the bark got pretty hard. Not burnt, but pretty chewy. I do think this is my new play from now on though.

 

[CBoukal]

some of the bark got pretty hard. Not burnt, but pretty chewy

That's the best part!!!!

 

[TexasTraveler]

I definitely need to up my spritzing game.

75% Apple Cider Vinegar and 25% Water mix is what I use... But, I do not spritz very often, just a few times, typically early in the cook.
ETA: If you have room in the smoker, you can always put your spritzing mix in a pan and go that route, less to keep up with...

 

[{tpc}]

Is that pork Hayden?

 

[Nate1977]

I definitely need to up my spritzing game. I didn’t account for the extra exposure and some of the bark got pretty hard. Not burnt, but pretty chewy. I do think this is my new play from now on though.

No wrap no spritz , just let it roll

 

[jfields]

French rack of Elk loin. Also grilled squash and zucchini. Paired with a no mayo coleslaw.
Was pretty awesome!

 

[JuliusSolis]

Your grill/smoker menu sounds like a feast! Grilled elk loin is a unique and flavorful choice, and pairing it with grilled squash and zucchini must have made for a colorful and delicious meal. The addition of a no-mayo coleslaw adds a refreshing crunch to balance out the rich flavors of the elk.
If you're interested in exploring new flavors and adding some depth to your cooking, you could try incorporating beef broth into your recipes. It can be used as a marinade for meats or as a base for sauces and gravies, adding richness and flavor.