Turned some of the leftover pulled pork into nachos with pickled red onions and jalapeños. Drizzled with a cilantro lime cream sauce and Kinder's bbq sauce.
Smoking, Grilling, and BBQ
- Thread starter The Amish Tyrant
- Start date
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Results of my first go at pastrami brisket.
The brine didn’t quite make it to center of the point In the 7 day soak so I’ll need to work on that but otherwise it was fantastic as a first go. Cooked on a WSM 22.
The brine didn’t quite make it to center of the point In the 7 day soak so I’ll need to work on that but otherwise it was fantastic as a first go. Cooked on a WSM 22.
Yesterday, I made Memphis ribs 3-2-1 style, jalapeño cheddar bratwurst for about 30 minutes, cornbread in the oven, and frozen pre-smoked turkey (legs, flappers and scratchers) by thawing, braising in chicken stock for an hour, then throwing on the grill to glaze. All at 250 degrees.
Smoked Cheez Its after tossing in butter, worchestershire sauce, and a bbq rub. Saltier than expected, but decent change of pace.
Then garlic parmesan chicken thighs and backyard bbq thighs (both smoked in pans with butter pats to keep the meat moist - garlic and parmesan in one of the pans too).
A garlicky salt and pepper rub went on the parmesan thighs. A simple bbq rub went on the backyard chicken, then dumped in a basic bbq sauce and apple juice glaze to finish. The char and simple bbq flavor reminded me of being a kid (but with moister meat).
Then garlic parmesan chicken thighs and backyard bbq thighs (both smoked in pans with butter pats to keep the meat moist - garlic and parmesan in one of the pans too).
A garlicky salt and pepper rub went on the parmesan thighs. A simple bbq rub went on the backyard chicken, then dumped in a basic bbq sauce and apple juice glaze to finish. The char and simple bbq flavor reminded me of being a kid (but with moister meat).
Doing up 50 wings on two 22 inch Weber Kettles. Our favorite college game day food! Using apple wood today. We like our wings sauced while still cooking. First batch.
Sauced while cooking creates a glazey tack. Sticky and saucy, yet adheres to the meat. I'm a big fan and the wings look great.
For dinner, it was simple, smokey backyard burgers. The classic with American cheese and a bbq burger with reaper cheese and grilled onions.
Smoked cabbage at 225 for 2 hours. Then braised for another 2 hours in butter, beer, and brown sugar.
Then tried marinating chicken thighs in pickle juice. Slight pickle taste, but more of a twang. While juicy, I prefer marinating in pickled jalapeño juice.
Those were all done while I smoked my first Texas brisket. Probably will wrap at the stall and go longer next time. Pulled at about 180 and was decent, but I can do better.
Then tried marinating chicken thighs in pickle juice. Slight pickle taste, but more of a twang. While juicy, I prefer marinating in pickled jalapeño juice.
Those were all done while I smoked my first Texas brisket. Probably will wrap at the stall and go longer next time. Pulled at about 180 and was decent, but I can do better.
Threw some Memphis style pork ribs on the smoker at 5.30am to enjoy this afternoon watching football.
The cabbage wasn't as smokey as I hoped for. It actually had a mustard/horseradish flavor, which got toned down once braised. The final product was good, but might braise in chicken stock next time.
I don't make or eat coleslaw often, but will smoke cabbage again to try a smoked slaw.
I might make it and then chop it up and serve it with bratwurst.
St. Louis style ribs for dinner!
Today, I did thighs two ways at 250 for an hour then 400 for 30 minutes. Dry rubbed and with Stubbs bbq sauce.
Thighs are king being more flavorful, forgiving, and rarely dry.
Also did bacon wrapped pork loin with chimichurri for about 45 minutes at around 300.
Thighs are king being more flavorful, forgiving, and rarely dry.
Also did bacon wrapped pork loin with chimichurri for about 45 minutes at around 300.
Over the top chili! Nice, nice, nice.
It's on my list next time ground beef goes on sale. Tis the season.