Grilling, Smoking, BBQ, Outdoor Cooking Mega Thread

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I made some pickles recently.. dill pickles. I basically followed the recipe from Michael Ruhlman's book on Charcuterie for "traditional dill pickle" .. but I added a full tablespoon of smoked and ground Carolina Reaper powder that I made. This should cut the fat on a pork butt and put hair on your chest whether you're a man or a woman :cool:

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Green tomato sweet and sour yesterday.
All went well. Got the green tomatoes in jars. Let the sugar-vinegar concoction boil to make it syruppy. Poured some hot on the tomatoes and let the remainder cool in the pot as thats what the recipe said.
Turned around for a couple minutes, then went to check on the syrup and I found a frog in it (properly boiled).
Outdoor (bush) kitchen.s are not always that great
 
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But did you eat him?
Nope.
Threw him out and continued to boil the liquid for 10 more minutes, after consulting a guide friend of mine to check if this was a poisenous frog.
It's now purely for own consumption though
 
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When the rotten tree fell apart and landed on my trusty old offset, it didn't do much serious damage.

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Both the firebox and main body are intact. I've got automotive bodywork tools that would work well for rust removal, give the old girl a nice new coat of paint.

Or I can just be lazy and buy something new. A fancy, electronic pellet smoker? Another basic offset? A combo gas/charcoal unit?

It is getting warmer, want to do more grilling and smoking soon, but it is difficult to choose the proper path.

mjb.
 
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I have top round in the Joule @ 125f and half is going on the grill tonight along with a pre-done russet. I have broccoli in the fridge I might steam and chow - either that, or a salad.
 
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teamfat teamfat I am a big fan of my pellet smoker after being a stick burner for years. I attended a couple professional bbq comps to help with a friends team and saw that a lot of people were using pellet smokers. Mine's a camp chef. This weekend I did a 9 hour smoke of some USDA prime beef plate ribs. You can see you get a good bark and good smoke ring.. and if you want to you don't have to sit there for 9 hours with a beer looking at temps. I've had it conk out on me once because I let it run out of pellets lol.

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I've only done one beef chuck roast.. but yes! What a great economical cut that will get you close to brisket town for a fraction of the cost. It's a cut I probably should work with a lot more. The biggest issue I had with it was that some parts did dry out because it does require a 8-10 hr cook. But that happened on these ribs a little and it happens on a brisket (burnt ends)
 
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Most of my dishes for the fowl challenge were done on the braai and posted there, but got some pics left
My weber 47 cm had broken legs, so I devised another contraption for it. Esp because I got no other way to use my rotisserie ring
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Chicken, spiced with home made, extra hot, massaman curry paste
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