What are you grilling today?

Have two racks of Pork Loin Back Ribs on the grille slow cooking with indirect heat for the Super Bowl game.

Ribs are resting with a sweet Rub.


Since I'm using a Weber gas grille instead of a smoker. I always have the ribs slow cooking on the right side of the grille with only the far left burner on. I'm also using a Weber smoke box made to hold my soaked apple wood chips above the left flavor bars. This help give a little smoke flavor to the meat.




My ribs after 270 degrees with indirect heat for 1hr 45 min. Going to wrap them in aluminum foil after about 3 hours to keep them from drying out. I'll post picks of them after they're done.


Ribs after 3 hours. I wrapped them in foil for the remaining time to keep the ribs more moist.



My Ribs are done and ready to eat!

 

Ribs are on

 

About 3.5 hrs in...

 

Bone in skinless chicken thighs... homemade rub and BBQ sauce... smoked with hickory and alder wood.

 

BBQ bacon wrapped, boudin stuffed, chicken breast. Smoked over pecan, with Cattleman's Kansas City Reserve for the sauce.

 

Made some fresh venison brats, will be grilling em at some point.

 

Nothing exciting, just the jolly green giant

 

Pork butt and baby backs.

 

Smoked some salmon.



Ready for some salads or with cream cheese and bagels.

 

Damn. Those look delicious!

 

Sir, I am intrigued. Don’t suppose you have instructions you can share?

 

No real instructions, kind of just something that I came up with one day.
I normally start with Large boneless/skinless chicken breast (normally Tyson brand) and trim off any remaining skin/fat from them and take a long knife and poke/cut a "pocket" straight down the length of the breast and use my fingers to open the hole up as needed.
Then I'll take my boudin (refrigerated) of choice (a local stores smoked boudin) cut a link in half and then remove the casing from it. I then insert half of a link into each chicken breast, then smash them down, as they will be quite thick, and sprinkle a little seasoning on the chicken breast, I like Weber's Smokey Mesquite for this.
I will then lay out 4-5 strips of bacon and set the stuffed chicken on top of it and proceed to wrap the bacon over it using tooth picks to hold it in place and then another dash of seasoning on the top of the bacon. Normally I try to stay away from the thicker cuts of bacon, the normal Hormel bacon crisps up just fine, but the thicker cuts have to get a little higher heat towards the end to get some crisp and not be so chewy.
Then into the smoker it goes at around 250*-275* over pecan wood until the chicken is 165* via meat thermometer in the center (about an hour and a half in my pellet smoker), at this point I slather on the sauce and close the lid for another 10-15 min to set the sauce.
Do be gentle with the seasoning as it can get overly salty with the bacon and the seasoning from the boudin will soak into the chicken anyway. It sounds a bit complicated, but it's not and it is actually fairly easy after making it the first time.
I've never had anything but compliments when ever I cook it. Hell, my in-laws that "Don't eat white meat" said it was some of the best chicken that they had ever ate.​

 

Wow those look good

 

2 pork tenderloins, rubbed down with olive oil, garlic, and fresh rosemary. The vultures descended on it before photos could be taken.

Served w mashed potatoes and grilled asparagus.

 

What brand boudin do you use? I’m thinking there are more options in Louisiana than in Texas. Best I’ve found is Zummis here, aside from a local meat market that occasionally has some.

 

I use market basket, they win awards every year at the boudin cook off, they have locations in S.W. LA & S.E. TX. If I find myself near Scot, LA I always stop at Billy's Boudin and grab a few pounds and some pepper jack stuffed boudin balls to toss in the freezer.

 

3 pound tri tip from Benedettis Meat Market with homemade rub and sauce... hickory for smoke. YUM! The fam loved it!

 

Anyone in here have any recommendations on sausage making guides? Books particularly?

 

Flank steak, smoked salmon and smoked Mac and cheese.



Asparagus grilling now. Cheers!

 

Costco mac and cheese?? Yum! Steak looks good too!

 

I have a bunch, but this is the one I use the most.

 

Damn you recognized that Mac and cheese? LOL

 

Sure did LOL

 

17 lb prime brisket, I did for my sons birthday party yesterday, it didn't last long enough to get pics after it was carved.

 

Not grilling. But got a brisket on the pit today

 

Grilling up some burgers tonight, washing them down with Stella Artois. No pics because I haven't started yet and you all know what burgers and Stella look like. I hope. LOL

Also going to experiment with some baby back ribs tomorrow. I don't have a smoker, but I want to try the 3-2-1 method with my gas grill and a smoker box. Hopefully I'll be able to maintain heat long enough and get enough smoke. I have a feeling I'll be alternating between my smoker box and foil packs of wood chips to keep the smoke rolling.

 

Burgers and Brussels on the green egg with roasted garlic mashed potatoes. And most importantly dogfishhead IPA

 

Jerk chicken.

 

Little bbq comp. Ribs and chicken. Plus I always throw wings on no matter what I'm smokin.