The BBQ & Grilling Thread

[j_marinelli]

Called in sick today so I could enjoy the nice weather and smoke some a$$.... Boston a$$ that is


Boston Butt.....Check!



Marinade Butt..... Check!




Drink lots of beer on a hammock by the grill....One big fat CHECK!!!!

[JasonCSU]

Originally Posted by j_marinelli

Called in sick today so I could enjoy the nice weather and smoke some a$$.... Boston a$$ that is


Boston Butt.....Check!


Marinade Butt..... Check!


Drink lots of beer on a hammock by the grill....One big fat CHECK!!!!

That's a great way to spend the day.

[Kidscollege$]

Just to clear some lingo up...there is a difference between grilling and BBQing...Grilling takes less than a hour or two...BBQing involves smoking the meat with various types of wood (apple, hickory, mesquite etc). This operation takes minimum 4hrs! and that is if you cheat and finish in the oven!

I do both, Currently my grill set up is a Jenn Air...Hate it, it is a total POS! the best grill I have had to date is the Ducane. It lasted 14 yrs without a burner replacement! But, built a new house, had to have a new grill and got the Jenn Air, what a mistake that was!

I will be in the market for a new grill this year though! let me know how the Weber is working. I have been eyeing it!

[SixBanger]

https://bbqguru.com/StoreNav/GuruCoo...iceGrillId=179

I've been using the BBQ Guru Cyber Q and Pit Viper fan for some time now and I love it. Is it cheating a little, yes, but the results are amazing. I could never smoke without the CyberQ ever again, It's simply the best.

[ShopVac]

Originally Posted by AW335TT

My local Ralph's sells prime cuts. I asked them to cut that piece for me.

Here's how it turned out.

Sweet mother of Jesus, that looks good

As for the aged beef - we have places that sell that too. Is it really worth the extra cost?

[PoorLurker]

Next BP meet/meat is going to be at AW335TT s house

[AW335TT]

Originally Posted by ShopVac

Sweet mother of Jesus, that looks good

As for the aged beef - we have places that sell that too. Is it really worth the extra cost?

Depends what the extra cost is. It's about $2 a pound at Ralph's so it isn't a big deal.

You will definitely notice a difference.. Especially in the fat.

Here one I aged myself and you can see the steak basically separated into 3 pieces when I cooked it. The fat just melts into the meat.

[AW335TT]

Originally Posted by PoorLurker

Next BP meet/meat is going to be at AW335TT s house

Haha, you guys better bring a lot of whiskey!

[AW335TT]

Originally Posted by ShopVac

Sweet mother of Jesus, that looks good

As for the aged beef - we have places that sell that too. Is it really worth the extra cost?

Here's that same piece, cut.. You can see how rendered down the fat is.. It's dripping out of the meat. Definitely recommend dry aging.

[1LRM3]

sub'd! dang y'all are some fancy cookers... looks darn good!!!!!!!

[ShopVac]

So...how did you age it yourself? I think I need educated here...

[AW335TT]

Originally Posted by ShopVac

So...how did you age it yourself? I think I need educated here...

http://www.drybagsteak.com/shop-dryb...k-in-house.php

Just seal it and throw it in the frig as long as you want.

[cays]

Originally Posted by j_marinelli

Called in sick today so I could enjoy the nice weather and smoke some a$$.... Boston a$$ that is


Boston Butt.....Check!

I'm curious, was that BB sourced from a real butcher or was it purchased at a grocery store and that you trimmed? It's a fine looking piece of pork.

[j_marinelli]

Originally Posted by cays

I'm curious, was that BB sourced from a real butcher or was it purchased at a grocery store and that you trimmed? It's a fine looking piece of pork.

Bought it at the Local HEB by my house. This one had the most marbling I have seen in one. I didnt trim the fat off and the fat cap is actually at the bottom. Since I have a cheap charcoal grill with the offset box for smoking, I tend to smoke fat side down to help protect the meat. Its so dang hard to keep a constant temp in that thing.

[UncleWede]

It wasn't BBQ/grilling, but I dropped about 3 lbs of pork shoulder into a pressure cooker with some water and Devil's Spit sauce. Came back a few hours later, and the meat was just falling apart. Pulled it, mixed a bit more of Sweet Baby Ray's sauce, and served it up with mashed red potatoes (on paper plates) Shit was good for the amount of effort I had to put into it. Toughest thing was hacking some frozen edges off so it would go into the cooker.

[j_marinelli]

Originally Posted by UncleWede

It wasn't BBQ/grilling, but I dropped about 3 lbs of pork shoulder into a pressure cooker with some water and Devil's Spit sauce. Came back a few hours later, and the meat was just falling apart. Pulled it, mixed a bit more of Sweet Baby Ray's sauce, and served it up with mashed red potatoes (on paper plates) Shit was good for the amount of effort I had to put into it. Toughest thing was hacking some frozen edges off so it would go into the cooker.

That is my go to sauce for Pork 90% I love using it on ribs especially

[UncleWede]

Had some ribeye that was aged 30 days that I grilled last night. EVERYTHING went on the grill

[igzekyativ]

little bit of cold weather and rain didn't stop me from smoking some delicious flat iron steak...

[M3 Number 86]

Originally Posted by AW335TT

Another local Ralph's also sells aged meat.

What's the address to this Ralph's? The only speciality meats I've seen in a local Ralph's is kosher stuff.

[M3 Number 86]

Originally Posted by AW335TT

Haha, you guys better bring a lot of whiskey!

I'm down I'll bring the gallon jug of Jim beam

[TXSTYLE]

Just some 'perfectly marinated and grilled chicken breasts....

[rabman5]

Well grilling season is almost here in Michigan and I need to stock up on some wood. Who has a good online source? I want medium to large chunks of apple or pecan wood. No wood-chips or small pieces. What I used last year was good, just a little small.