The Barbecue Thread

[lonestar]

The one on top was probably over 32oz 

[Podaar]

Yeah, the brine made all the difference in the world!




This baby is like spicy, smokey, chicken, candy! I wouldn't change a thing.

[lonestar]

The skin is making my dick hard just looking at it.

[Harmony]

Tonight's dinner



Grilled Asian-marinated flank steak and pepper kebabs, saffron rice, oven roasted garlic-cauliflower.  YUM

[TAC]

The skin is making my dick hard just looking at it.

You sure it's not that hole in the slice?






But hell yes, that chicken looks amazing.

[New World Rushman]

This was from last weekend:
Smoked a chuck roast for about four hours, then covered in foil and braised in beef broth with red and green bell peppers, onions, and pepperoncinis.
Sliced it for Chicago style beef sandwiches topped with the peppers and onions from the braise and some hot giardiniera.







And here's a shot of my home-built grill table:

[Chino]

Did you make that Weber work station from scratch? I love it.

Food looks good too!

[New World Rushman]

Did you make that Weber work station from scratch? I love it.

Food looks good too!

Yes, designed and built it myself.
A lot of people make tables with holes to drop the kettle in and mount. I was given this counter top and wanted to incorporate it, which wasn't big enough to cut in a full hole. Also, wanted to keep the kettle intact.

[Podaar]

This was my cook yesterday while convalescing in the backyard watching golf.





Applewood smoked, stuffed, pork loin roast. Probably my best cook yet on the new smoker/grill.

--------------------------------

As an update to my experience with the Masterbuilt 560 Gravity Series, charcoal smoker, I've had a niggling problem with the switches for the three doors. I've actually had to bypass the lid switch for the top of the charcoal hopper. The company is going to warranty the switches, but they are out of them and aren't sure when they'll get a supply of them.

[Chino]

Damn. That looks awesome. I've made bacon-wrapped pork loin a handful of times. The last time I made it, I smoked the loin at like 160 by itself for a half hour, and then I wrapped it in bacon. It allowed for some of that smoke to really penetrate before restricting it with the bacon layer. It came out great. I've never tried to stuff one though. What'd you put in it?

Sucks about your smoker's switches. It always seems like the cheapest parts are the ones to cause the biggest headaches. Humans have been manufacturing switches for how long now? How have we still not gotten them down yet 

At least it's a problem with a work around though. That's one of the reasons I like to have my chonker of an offset stick burner on standby. I only use it maybe 4-8 times a year, but I like knowing that if my pellet grill's cpu or heating element decides to take a dump, I can have a backup plan.

[Podaar]

What'd you put in it?

Roasted Anaheim peppers, onion, garlic, sriracha, cream cheese, salt, pepper, and bread crumbs (just enough to make it cakey).

Oh, also, if you make the bacon weave; I've learned that the really thin, cheap bacon is best. Thick cut, premium bacon takes too long to render down and is prone to catching fire. 

[Chino]

I forgot to post my cook from the weekend before last. I had all three of my grills running at once, something I've wanted to do for a while  It was a good day.

I hate having to work a weekend job, but I get a 30% employee discount. That comes in handy when it comes to good BBQ. The store I work in has a butcher shop that's got some of the best beef and pork in the area (I work as a chef in their catering department).



Not a grilling item, but still and essential to any self-respecting BBQ.


Charcoal chimneys are one of humanity's greatest achievements.




My offset


Beef Ribs



Pork Ribs (yeah, I was lazy and didn't swap out my foil)

[Podaar]

Yum!

[cramx3]

Very nice both Chino and Podaar

The girl I've been seeing apparently makes some bangin ribs so we will be grilling those this weekend, I'll have to take pics.  I've never attempted to make my own ribs before.  Also being a noob to making my own steaks, I saw some beef for the first itme in awhile at the grocery store.  Not much options, but figured, what the hell, it's been awhile... so I grabbed a cheap chuck steak. Nothing special, but I grilled it last night and it was really enjoyable.  I'm thinking maybe it's time I get a bit more experience with steak and ribs.  Not going to invest in a smoker, but just get my hands a little wet with some foods I don't typically grill.

[Chino]

Very nice both Chino and Podaar

The girl I've been seeing apparently makes some bangin ribs so we will be grilling those this weekend, I'll have to take pics.  I've never attempted to make my own ribs before.  Also being a noob to making my own steaks, I saw some beef for the first itme in awhile at the grocery store.  Not much options, but figured, what the hell, it's been awhile... so I grabbed a cheap chuck steak. Nothing special, but I grilled it last night and it was really enjoyable.  I'm thinking maybe it's time I get a bit more experience with steak and ribs.  Not going to invest in a smoker, but just get my hands a little wet with some foods I don't typically grill.

 

This man will teach you everything you need to know about steaks. He's a joy to watch.

https://www.youtube.com/channel/UCfE5Cz44GlZVyoaYTHJbuZw/videos

[New World Rushman]

Good looking cooks guys. Regarding the bacon weave, I have found the same with the thin cheap bacon, and another trick I use is when done with the weave, lay a piece of plastic wrap over it and lightly tap with a meat mallet, it tightens up all the joints between the pieces nicely.

I'll be jumping on the smoked queso bandwagon tonight. If you follow any kind of BBQ social media groups or YouTube channels, it has been the craze over the last week or so. I must have seen at least 50 posts of people making it.

Apparently it all started with this video from Meat Church:

https://youtu.be/4bhmC-FHNn4

[Phoenix87x]

That looks sooo good chino 

[New World Rushman]

As I said I was going to do two posts up, I made the smoked queso this past weekend.
Absolutely amazing!

[cramx3]

Nice, what's in the queso? That seems like something I could throw together especially since I have this big block of velveeta cheese here.

[New World Rushman]

Nice, what's in the queso? That seems like something I could throw together especially since I have this big block of velveeta cheese here.

I posted the original YouTube video that started the craze a few posts above, but it is:

A large block of Velveeta
8 oz. smoked gouda
1 lb browned breakfast sausage
2 cans Rotelle
1 can cream of mushroom soup
 
Smoke at 350, stirring every 15-20 min. or so, for 45 min.

(I cut the amounts in half in my pics above)

[Chino]

That looks amazing. Did you buy smoked Gouda, or did you smoke it yourself? I love cold smoking cheese. 

[New World Rushman]

That looks amazing. Did you buy smoked Gouda, or did you smoke it yourself? I love cold smoking cheese.

Haven't tried cold smoking cheese yet. This was purchased.

Let me add, if anybody makes this queso, save the leftovers for mac-n-cheese. My wife made it the next day and it was fantastic!

[El Barto]

Normally I'm one to go with Mexican chorizo in my queso. I've got nothing against Jimmy Dean in queso, I just think chorizo is better. I'm not sure how that would work with the smoke, though. Breakfast sausage might very well be the better option here. I'm having a hard time imagining it in my head. Wouldn't mind finding out, though.

[Chino]

Nice, what's in the queso? That seems like something I could throw together especially since I have this big block of velveeta cheese here.

I posted the original YouTube video that started the craze a few posts above, but it is:

A large block of Velveeta
8 oz. smoked gouda
1 lb browned breakfast sausage
2 cans Rotelle
1 can cream of mushroom soup
 
Smoke at 350, stirring every 15-20 min. or so, for 45 min.

(I cut the amounts in half in my pics above)

Rotelle? I have heard of wagon wheel pasta referred to as that, but I'm not seeing it in your queso. Are you referring to something else? Also, do you cook the sausage before putting it in the foil pan with everything else?

I am cooking for my dad this Sunday and want to make this as a side.

[frogprog]

I think the Rotelle he is refering to is a brand name of canned diced tomatoes and chilis, which makes sense for this dish. Looks fantastic by the way!

[New World Rushman]

I think the Rotelle he is refering to is a brand name of canned diced tomatoes and chilis, which makes sense for this dish. Looks fantastic by the way!

Yes, apparently I've been spelling it wrong...



It comes in various flavors and grades of heat.

[New World Rushman]

Normally I'm one to go with Mexican chorizo in my queso. I've got nothing against Jimmy Dean in queso, I just think chorizo is better. I'm not sure how that would work with the smoke, though. Breakfast sausage might very well be the better option here. I'm having a hard time imagining it in my head. Wouldn't mind finding out, though.

I've seen post of people doing this with all kinds of variations, ground beef with taco seasoning, fresh diced tomatoes and chilies, etc.
I think chorizo would be awesome in this.

And yes, the ground meat is browned and drained first.

[Sir GuitarCozmo]

Local supermarket has brisket for $2.99/pound, down from $6.59/pound.  Picked up a 20.5 pound brisket for $61.  Outstanding.  I don't think it will actually fit in my cabinet smoker, may have to get inventive with the normal propane grill in order to smoke this fucker.  It's ENORMOUS.

[Chino]

Local supermarket has brisket for $2.99/pound, down from $6.59/pound.  Picked up a 20.5 pound brisket for $61.  Outstanding.  I don't think it will actually fit in my cabinet smoker, may have to get inventive with the normal propane grill in order to smoke this fucker.  It's ENORMOUS.

Peanut butter and jealous. I've never seen brisket for under $6.49lb.

[Chino]

Gonna be a god day. I'm babysitting the offset while watching The Grand Tour under the new gazebo. Might even have a beer or six.

I'm not going to be making that queso though, even though I bought all the stuff for it. My sister's boyfriend is coming tomorrow and is bringing pulled pork nachos. I don't want to over do the chips seeing as it's just going to be five of us.

[ReaperKK]

Oh that is fucking amazing Chino. Off topic but what episode of Grand Tour are you watching?

[Chino]

Oh that is fucking amazing Chino. Off topic but what episode of Grand Tour are you watching?

I'm hopping through some of my favorite episodes. Just watched the three muscle cars in Detroit episode, and now I'm watching the one where they build John.

[ReaperKK]

Did you watch the boat special? That's probably my favorite fromnGT. They took a but of a turn to have the show feel less scripted.

[Chino]

Did you watch the boat special? That's probably my favorite fromnGT. They took a but of a turn to have the show feel less scripted.

. Yeah, I loved that. I do miss the tent and individual car segments though. Clarkson said in an interview last week that Amazon has the new special done and ready for release. I expect it soon seeing as we're about six months since their boat special and they're suppose to release two per year.

[ReaperKK]

I'll be amped to see that. I'm in the middle of a top gear re-watch and I forgot how many brilliant segments they had. Those 3 really have a special chemistry about them