Bratwurst at 215 for about 50 minutes then glazed with Whomp sauce for 10 minutes to tack. Served with macaroni salad and red skin potato salad on the side. Whomp sauce is becoming my favorite bbq sauce.
Smoking, Grilling, and BBQ
- Thread starter The Amish Tyrant
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Brazilian steakhouse marinated porterhouse with bacon wrapped jalapeño poppers and a Whomp sauce glaze. Poppers were on at 250 for about 75 minutes. Porterhouse was only on for about 45 minutes.
Just put some filets on the grill. A little salt, a little pepper, and all is good.
Smoked pork sirloin steaks and lamb chops. 225 for about 45 minutes, then glazed with a blackberry barbecue sauce for about 10 minutes.
Decided to cook chicken for the week using inspiration from the Mexican chicken sandwich by Meat Church. Turned out amazing and may be my favorite chicken sandwich. It's not as spicy as it sounds.
Marinate boneless chicken thighs in one can of pickled jalapeños. Season with your favorite rub (I used a salt, pepper, garlic, and herb rub - Mexican or fajita would hit too). Grill on high while basting in a Mexican wing sauce (I used black Valentina with butter) until the chicken is 165. Melt cheese (I used Carolina reaper jack and Muenster for the thighs that weren't basted). Place on toasted buns that are slathered in mayonnaise.
Marinate boneless chicken thighs in one can of pickled jalapeños. Season with your favorite rub (I used a salt, pepper, garlic, and herb rub - Mexican or fajita would hit too). Grill on high while basting in a Mexican wing sauce (I used black Valentina with butter) until the chicken is 165. Melt cheese (I used Carolina reaper jack and Muenster for the thighs that weren't basted). Place on toasted buns that are slathered in mayonnaise.
Boneless lamb leg at 225 for about 2 hours and fresh peaches for about an hour. Served with Armenian pilaf and grape leaves.
Mexican chicken. Boneless thighs marinated in pickled jalapeño juice, then rubbed with Mexican seasonings and grilled over high heat while basted with a Valentina black and butter mixture.
Making sandwiches and tacos this week.
Making sandwiches and tacos this week.
I'm a huge fan of marinating chicken thighs in pickled jalapeño juice. It's not too spicy and provides a good background flavor.
Thighs have been on sale and cooking off a family package provides a decent amount of food to have on hand for the week (to make quick sandwiches, tacos, wraps, and the like). So I marinated the thighs, rubbed with a basic SPG and Mexican rub, then grilled hot and fast.
My 5 year old called them dangerously good and I have no clue where she got that phrase.
Thighs have been on sale and cooking off a family package provides a decent amount of food to have on hand for the week (to make quick sandwiches, tacos, wraps, and the like). So I marinated the thighs, rubbed with a basic SPG and Mexican rub, then grilled hot and fast.
My 5 year old called them dangerously good and I have no clue where she got that phrase.
Fascinating! Gotta try it! Thanks.
I'm told pickle juice is very similar in effect, but obviously without the heat. I'll give pickle juice a shot when my pickles get consumed.
Enjoy.
That sounds really good! How long do you marinate in the jalapeno juice?
I smoked a couple of tri-tips for 8 hours on July 4th for the family...
Was so good I didn't even get to keep any leftovers - all gone!
I started with charcoal to get coals, then when I put the meat on I used trimmings from my fruit trees (plum, apple, pear, peach) for about 4 hours for the fruity smoke, and when that was gone I used hickory to keep the heat going.
Was so good I didn't even get to keep any leftovers - all gone!
I started with charcoal to get coals, then when I put the meat on I used trimmings from my fruit trees (plum, apple, pear, peach) for about 4 hours for the fruity smoke, and when that was gone I used hickory to keep the heat going.
Tri-tips! My favorite cut of beef for smoking. I always do one more roast than necessary. Greatest roast beef sandwiches ever!
Paired with smoked, baking potatoes it's a royal feast. My potato recipe is floating around in the archives here.
Paired with smoked, baking potatoes it's a royal feast. My potato recipe is floating around in the archives here.
I chose it over brisket because I was told it would be about 8 hours vs 12; but I was very pleased with it. Looking forward to doing it again. My other fav is baby back pork ribs.
Yup, a full brisket means a 3 or 4 am starting time. Worth it? Sometimes yes but, the Tri-tip is in its own class in my opinion.
Have you done a pork shoulder yet? Hand pulled, vinegar based sauce sandwiches ala North Carolina, It was a family favorite. Vinegar and pork are a marriage made in culinary heaven.
I buy a can of pickled jalapeños marinate for at least 4 hours, but try to let it sit overnight.