Discussion in 'Food, Cooking & Tailgating Forum' started by SlinkyRedfoot, Feb 1, 2016.
It's exactly what I've been using the chuck roast, they turn out really good..
please, tell me more
Take ground chuck roast,
throw it on the grill and bring it to about 160.
They say wrap it in butcher paper, and put it back on until it gets up to 180.
I don't wrap it, and I pull it once Im at 175 internal temp.
I pull it off, slice and cube it, then put it back in a metal pan,
add sauce, little brown sugar and what ever juice flavor you want and put it back on the grill for an other hour.
I actually used Dr Pepper this past weekend, I've used apple juice, whiskey, rum what ever you want to the juices of the meat to taste like
I fix mine just like it was a brisket. Put rub on it and maybe a little beer, wrap it up and put it in the fridge overnight. Then on the smoker at around 225 for about an hour a pound. Wrap it up after 3-4 hours and put in a little apple juice or beer. Sometimes I crank the heat up a little if it's not getting tender.
I've used different things in the past. My limiting factor on what I add is what I remembered to buy. Usually beer.
Hmmm, this interests me because a brisket is out of the question.
What kind of wood do you use for that? Lots of salt and pepper seasoning for rub?
I really like my Traeger. A lot. My wife doesn't do meat so it's much easier for me to cook for myself with little left over. Still have my gas grill but adding that smoke just changes everything.
May 28 - Had my first successful baby back ribs smoke. My previous attempt a couple of months back was a bit tough - but these babies pulled away from the bone the way ribs should.
This past Saturday - gave a marinated ribeye an hour of mesquite smoke before a medium rare reverse searing.
I think I did this last year now that I think about it. It was good too as I recall, but I forgot how I did it.
I always use hickory. The same rub I use for brisket. Seasoning salt, garlic salt, black pepper and maybe a little meat tenderizer.
I usually cook chuckies until you can pull them. But sliced is pretty good too
Cool, I got a bunch of hickory I need to get rid of. Think I now what I'm smoking this weekend.
I did pulled beef last fall. I had forgotten about it, but it was good. Tasted a good bit like pulled pork.
It's more like tri-tip to me.
me too. I taped an episode of BBQ pit masters and they had to smoke a brisket tip, not the whole thing. want to watch it and eat some burnt ends this weekend.
Tonight I fired up potatoes with onions and garlic. took them off and put in the kielbasa and sauerkraut, then mixed them all together
Have been grilling salmon lately. Find large fillets with the skin still on, and cut into about 6 to 8oz sections. Easy little mix of olive oil, chili powder, and a light dusting of lemon pepper,(That shit can be over powering, but great if used right.) Medium heat, for 10 to 12 minutes, skin side down, and basically cook it 60 percent through on that side. Crank heat to just under high, flip to sear and cook the top nice, maybe 3 to 4 minutes TOPS depending on thickness, and peel the skin while its on the grill. flip it back onto the serving plate sizzling and juicy, and the narrow end of the fillet isnt jerky, and the thicker portion is perfect. Squeeze fresh lemon juice and sprinkle some cilantro or parsley and some fresh ground pepper.
Sweet potatoes, not fucking nasty ass yams, cut into 1/2" slices. I usually cut them diagonally across the potato so they are a little longer, but still easy to cut. Rub olive oil, cinnamon and cumin on, and grill medium to medium high, for 8 to 10 min a side. You can cook them slow til tender, and then brown them up after also.
Asparagus with oil and fresh ground pepper only. High heat, 3 to 4 minutes TOPS, and done.
Wings on the grill are amazing. I will never cook them any other way. Possibilities are endless with marinating, and I have yet to fuck them up. Dont buy shit frozen wings. I buy the whole wings and cut them up. Mix a marinade before cutting them up, throw away the tips, unless you like them, and throw the wings into the marinade for at least an hour. Set grill to about 375 for 20 minutes with the wings on the top rack, maybe flip once. I have found that the flats should be left skin side up for the majority of the cooking process, and crisped up late in the game for best results. Once they are sizzling and golden brown (20min or so), crank the heat up high and place them on the lower rack, turn often and err on the side of letting them brown more, as opposed to worrying about overcooking. They taste like they are deep fried, and crispy and juicy inside.
Marinades are literally endless. I will usually make two or three different ones in a ziplock bag. I have made half of BBWs shit out of what I have around the house. Garlic Parmesan, asian, hell fire hot. The best every fucking time, is New Mexico chili powder and fresh ground pepper with oil and maybe some fresh lime juice. Chop some fresh green onions and and cilantro, and maybe a shot of siracha or red hot, but not much.
I didnt put any of this in order of how I cooked it, so
Wings start first, potatos go on about 10 minutes after, then fish, Fish usually comes off, and wings drop down, potatoes flip, with 3 minutes left asparagus goes on. cook time of 35 to 40 minutes if everything is prepped.
First before I forget, what about a nice marinade turned injection for a smoked pork shoulder? Would like to hear about that New Mexico one.
I have no idea. I grill I dont smoke anything. Even when I do a pork lion or tritip, is marinade and high heat sear, and low and slow on the top rack.
Pork roast marinade I make is apple jelly, NM chili powder, pepper, red pepper flakes, cumin, garlic, onion powder, fresh slices apples, maybe some fresh mint and green onions. Im missing something too.
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