Oh hell yes. I'm known to rest the steaks on grilled bread to help savor the juices.
Smoking, Grilling, and BBQ
- Thread starter The Amish Tyrant
- Start date
PipesMagazine Approved Sponsor
Site Sponsors
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
The shelving came down in my garage last summer, resulting in having the entire garage redone. As a result, I had to take a hiatus from grilling and smoking (since I keep the smoker in the garage and the guy doing the "remodel" was good but slow).
Well, I'm back. My daughter has asked for lollipop chicken all winter and got her wish.
Well, I'm back. My daughter has asked for lollipop chicken all winter and got her wish.
Smoked prime rib at 275 for about 2 hours then rested for an hour.
I rubbed a pork loin with Duesseldorf mustard and coated it with Cajun spice before injecting it with creole butter. Smoked at 275 for about 1.5 hours. Made a Cajun pork loin sandwich on a toasted onion roll that was slathered in mayonnaise and topped with homemade pickled cucumber and red onions.
Chicken leg quarters, 2lbs. of brisket, 1lb of ribs, black-eyed peas with burnt ends, pickled carrots, and smoked peanuts. The sauces are mustard-butter and tamarind molasses bbq. There's a chili vinaigrette that goes with the chicken but I took the picture before I put it on the tray.
Sunday night dinner. BBQ Rotisserie chicken with Kosmos honey chipotle killer bee rub. Asparagus and homemade potato salad. Comfort food on a cold wet day. 
To be fair it was for a customer. I just cook and cut meat for a living.
Still a nice presentation and spread. Do you own a catering company or bbq joint?
I'm assistant pitmaster at a bbq truck.
Respect. I was a dumb line cook for about 18 years and recently got into using a grill and smoker at home.
It was Tomahawk night...45 minutes in the smoker @ 300F after a quick sear on each side. Nice with a couple glasses of Bordeaux on the side.
This is an old one that I never posted. First time doing beef plate ribs and they came out excellent. Maintained 225°F in the pit for 9.5 hours and pulled at an internal temp of 195°. (I was targeting 200-203, but it was done already.) Wrapped in a towel and put in the cooler for a couple of hours and it was still steaming hot at slicing time. Everyone was pleasantly surprised at how delicious the odd man out - Chinese greens tasted. The creamy corn cake magically formed its three layers too. Lori did an excellent job with her first time making fried okra. It was nice and crunchy.
Last edited:
Mother's Day grilling.
Chicken and veggie kabobs with a watermelon and feta salad and eech (an Armenian bulger or cracked wheat salad that is hearty and vegan).
Grilled on the pellet smoker for about 10 to 15 minutes a side at 350.
Chicken and veggie kabobs with a watermelon and feta salad and eech (an Armenian bulger or cracked wheat salad that is hearty and vegan).
Grilled on the pellet smoker for about 10 to 15 minutes a side at 350.
Jerk chicken and sweet onion kabobs with red beans and rice. The chicken was dry and wet rubbed, grilled at 375 for about 20ish minutes, then coated in a jerk bbq sauce for the last 7ish minutes to glaze.
Even my grill says I'm cool.
Even my grill says I'm cool.
Carne asada. I hadn't previously cranked the heat my my grill/smoker. I tried 450 with about 5ish minutes per side. Tasty, but didn't get the sear/char I was looking for. Guess I'll try blasting even higher.
Making some burgers today, following a chefy trick told me by a friend who's a chef: substitute salt for soy sauce when making something with beef mince. It's been a game changer!