Smoking, Grilling, and BBQ

[Skink]

Tonight I spatchcocked a 14 pound turkey. It takes less than 2 1/2 hours to fully cook, that includes starting the coals. The 20 pounder I cooked like this back in the Spring took about 3 1/2 hours, that bird filled the entire kettle surface. The actual color of the skin was a few shades darker than what is shown in the pic. Skin was crunchier and the breast was juicier than a slow cooked oven roasted bird on Thanksgiving Day. I do not brine the birds when I make them this way, just rub the skin with salt, pepper and garlic powder. I also made blistered string beans, grilled delicata squash and a White Wine Mustard Sauce. Decided to hit the wings while they were fresh off the grill instead of reheating them for another meal, they're always better fresh off the grill. Also tried a chunk of breast meat and most of a thigh, both were juicy.

As a side note, the foil is only under the dark meat, being that part of the bird is almost direct heat for the entire cook. In the past I've had a lot of flare-ups that have scorched the legs and thighs, so now I start cooking with the foil there with the 3 sides rolled up to keep the fat off the coals.

 

[The Amish Tyrant]

Tonight I spatchcocked a 14 pound turkey. It takes less than 2 1/2 hours to fully cook, that includes starting the coals. The 20 pounder I cooked like this back in the Spring took about 3 1/2 hours, that bird filled the entire kettle surface. The actual color of the skin was a few shades darker than what is shown in the pic. Skin was crunchier and the breast was juicier than a slow cooked oven roasted bird on Thanksgiving Day. I do not brine the birds when I make them this way, just rub the skin with salt, pepper and garlic powder. I also made blistered string beans, grilled delicata squash and a White Wine Mustard Sauce. Decided to hit the wings while they were fresh off the grill instead of reheating them for another meal, they're always better fresh off the grill. Also tried a chunk of breast meat and most of a thigh, both were juicy.

As a side note, the foil is only under the dark meat, being that part of the bird is almost direct heat for the entire cook. In the past I've had a lot of flare-ups that have scorched the legs and thighs, so now I start cooking with the foil there with the 3 sides rolled up to keep the fat off the coals.
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Beautiful

 

[Skink]

Thank you. It was delicious.

 

[The Amish Tyrant]

Tried something different.

Bacon wrapped pickles stuffed with cream cheese. Smoked at 225 for about 2 hours.

Then over the top chili (with seasoned ground beef smoked over the chili). 225 for about 2.5 hours until cookedthrough and crispyon top, then integrated the beef into the chili.

 

[The Amish Tyrant]

Meijer had a sale on pork cuts so I have good eats for the week. Chops were smoked at 250 for about 1.5 hours then glazed. Country ribs stayed on for 3 hours, then braised for about 2.5 hours and back on the smoker to glaze.

Texas style pork chops.


Jerk pork chops.

And the largest country style ribs I've seen done sweet Memphis style and honey hot.

 

[The Amish Tyrant]

Well, I didn't wake up intending to make over the top chili but the sale was too good to pass up. Also, Rotel with ghost peppers is above my spice tolerance.

 

[The Amish Tyrant]

I smoked some chicken quarters with squash, zucchini, and sweet onions at 275 to assemble a smoked chicken cacciatore.




Also has some lamb chops and ribs smoking with a blackberry bbq sauce and some backyard bbq chicken for snacks.

 

[The Amish Tyrant]

Kroger has baby backs on sale this weekend for $1.99/lb. Also did a bunch of pork sirloin roasts for sandwiches during the week. No comment on the time and temp since it was a bad smoker day. The meat was great, but the smoker shut down with an error and than ran way too hot, so I had to monitor things more closely.

Used a Thyron Mathews based mop sauce. Highly recommend with pork. The vinegar seems to absorb throughout the meat and my 6 year old loves it. Glazed the ribs with Stubbs.

 

[The Amish Tyrant]

Chicken and veggie kabobs with smoked garlic confit. The garlic took about 1.5 hours at 275. Will go lower and slower next time for a more developed smoke flavor.

 

[bullet08]

Skirt steak, my way. Was grilled rain.

 

[The Amish Tyrant]

Smoked bacon around 225 for about 2 hours. Also made smokehouse burgers with smoked cheddar and onions with the bacon and a chimichurri burger with smoked provolone and the smoked onions. I'll be smoking bacon again for a little less time.

 

[The Amish Tyrant]

Dry rubbed chicken thighs with peppers and sweet onions smoked for about 1.5 hours at 225. The chicken will be meal prep for the week.

 

[The Amish Tyrant]

SPG (salt, pepper, garlic) rubbed chicken thighs and multicolored peppers smoked for about 2 hours yesterday at 250. The chicken was in a butter bath where the drippings were poured over the peppers.

The goal was to make fajitas, but I didn't feel like it once everything came together (despite having all the fixings).

 

[The Amish Tyrant]

I had a few things working in the smoker today.

First, smoked garlic confit at 250 for about 3.5 hours. Went lower and slower than the last time.



Also tried smoking beef necks for 3 hours before braising in beef stock with onions and garlic cloves for another 3 hours. Served with collared greens and jasmine rice. The gravy is phenomenal and the neck meat is delicious.

 

[The Amish Tyrant]

I also smoked a boneless pork butt for 3 hours, then braised in beef stock with onions, pepperonchinis, and garlic cloves (along with a packet each of ranch powder and pork gravy) for another 3 hours to make a Mississippi pork roast that was shredded in its own juices and gravy.

Toasted the buttered buns, then spread the garlic (it's soft like butter), layered with fresh mozzarella, the pork and onion mixture, pepperonchinis, and seasoned crispy onions. Phenomenal.

 

[The Amish Tyrant]

Smoked bacon for an hour, Texas style pork steaks with mop sauce for 3 hours (then braised for 2 hours), and baby back ribs for about 4 hours. All at around 225. Daughter ate half the bacon right away, so I threw a second pound on.

Used a smoke tube for the first time. Noticeable on the ribs. Not so much with the pork steaks. I'll still play with it if there's room in the pit.

 

[The Amish Tyrant]

Smoked boneless chicken thighs along with squash, zucchini and cream cheese at 225 for about 2 hours at 225 with a smoke tube.

I now have chicken prepped for the week and made a cheesy Cajun smoke show pasta with all the ingredients.

Really starting to dig the smoke tube.

 

[The Amish Tyrant]

I usually hibernate the smoker around this time of year. However, someone suggested a smoker blanket to help keep temps in the winter, so maybe I'll try cooking outside this winter.

Downside is my 6 year old daughter now makes fun of me since my smoker has a blankie.

Anyone else have winter tips for cooking outside?

 

[starship]

Smoked baby back ribs done 3-2-1 style (3 hours smoked, 2 hours wrapped with apple juice, and 1 hour unwrapped and sauced).

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Fine looking ribs.

 

[starship]

I haven't really seen a grilling/smoking thread, but have a feeling we have a few pit masters in the audience.

While being a solid cook, I'm just an amateur/hobbiest when it comes to smoking meat. I figured we could get some experts to chime in and share some tips along the way. And what good is a food thread without pictures?

Here is a smoked chicken breast with a cucumber dill salad. I smoked a tray of breasts for various meal prep this week. I have found one hour at 225 is the sweet spot in keeping the breasts moist without a brine.View attachment 312929View attachment 312930