What are you grilling today?

Oh man, I see what you mean. You know you have a great cut of meat with all that marble. I’ll have to ask our local butcher shop and see what we get. Thanks for the detailed explanation. I learned something new today!

 

Breakfast on the Blackstone for the holiday! Bacon, eggs, and pancakes on the menu this morning.

 

I will definitely give it a shot

 

I put the brisket on last night at 8:30pm. The Yoder is set to 200. Brisket has been in stall and just starting to come out at 168. I will wrap in butcher paper and the seasoned beef tallow from the trimmings and some meet.

Once I wrap and brisket hits 195, I will pull the temp probe and keep probing until it is completely like butter on whole brisket. That usually happens anywhere from 199 to 207 depending on the brisket.

Just doing some fire roasted corn with lime butter, twice baked potatoes, and salad to go with it.

Once it is done, I will seperate the point from flat and make 1" cubes, put back on smoker for 1 hour to make some candied burnt ends.

 

No grilling - just using the Pit Boss to smoke a rack of baby back ribs. Low and slow is the way to go. 6 hrs until the feast!

Oh so good! Ribs pull out like glass. Perfect!

 

Nicely done Mike! It looks awesome!

 

A lot of fat or marbling is certainly not for everyone. I like it but I wouldn't eat it every day.
For the occasional treat though it is up there with ribeye for me.

 

Just beef fajitas - I take packaged 'seasoned fajitas' then fillet them for a thinner product - add "Extra Fancy Uncle Chris' Gourmet Steak Seasoning" (not much salt yet has lots of galic onion bell pepper) allowing them to sit in fridge at least 4 hours yet overnight is better - then get that grill up to about 350-400 grilling long enough (usually 10-15mins) to make some marks and of course just plain look cooked yet not over done (cuz we're not close to done) - preferably aim to take them off grill when juices are just starting to run Clear then foil up tightly and into the oven at 165 for 2-4 hours - you'll have the most tender fajitas - better than any restaurant can bring you. Guaranteed.

 

Did a brisket on a Weber Kettle with Charcoal and hickory chunks. Cooked for 14 hours then rested in the cooler for 5 hours.
This was the 1st brisket I have done on the kettle and I am happy with it. Lots of room for improvement still.

 

Got some new BBQ sauce so tried them side by side.
White sauce won this round.
Will try similar experiment with pork and beef

 

I’ve never done white sauce but I might have to try.
Has anyone used seasonings from Meat Church?

Jack

 

T-Bone and grilled sandwich for dinner last night.

 

I gave my grill to my next-door neighbor.
I just don't use it anymore...
I'll be getting a Blackstone one of these days..

Not bad for a 11 year grill..

 

That thing looks damn near new.

 

Kept it clean and covered.
Glad someone can use it..

 

They last a long time if you take care of them.
I have a similar Weber for about 3 years now and it is still like brand new. I don't use it much though; I rather use the pellet or charcoal grills, but I keep the gas grill as a backup.

 

Egg burger for lunch today.

 

Round steak and jalapeno poppers.

 

Honey mustard pork chops (for meal prep lunches) and pineapple infused pork chops for dinner tonight.

 

Took some inspiration from a spot north of Houston that smokes burgers low and slow. Decided to do the same the other day, with a bit of brisket rub on the outside, letting them go for around 2 hours, until they reached about medium doneness. Then I put them over a hot flame for a couple minutes to get a little char on the outside, topped with some sliced cheddar and they were ready to go.

I'm not exaggerating when I tell you these were the best burgers I've ever had. So smoky, so juicy, and just a hint of char. Sent one home with my father-in-law, since he had already eaten. He described his feelings as "remorseful" for only asking for one. My 4-year-old who's picky and usually doesn't want breakfast, asked for a leftover burger for breakfast the next day.




Today I've got a full smoker loaded with these for dinner.

 

How's everyone with a Masterbuilt Gravity liking them? I'm about to pick one up later this month. Found a 900 (Costco exclusive, 800 with griddle and pizza oven included) for $550. Like 1 year old. The family I'm buying from is leaving the country in November and they'd like to host one more party with their friends here before they leave.

I had a look Sunday and it seems well taken care of. It MIGHT need/could benefit from a firebox mod, but I'm unsure if it's necessary.

 

I really like mine. Only thing I would mention though is that I got mine on clearance at Home Depot for not much more than that, brand new. I'd check out whether they still have them before paying that much for a new one.

 

Forgot to take pictures, but last night I did good sized "Cardiff Crack" Tri Tip.

It's pretty well known here in San Diego, but for those of you who have not experienced it it comes from Seaside Market in Cardiff by the Sea, and the "Crack" part is 'cuz it can be very addicting... giving you a euphoric feeling and a strong craving for more!

Burgandy Pepper infused marinade and so tender that you almost feel cheated 'cuz it melts in your mouth too soon.



Paired it with some cilantro/lime rice and a salad.

When I set my plate down my wife went "Wow, that's a lot of meat." I didn't tell her I had already sampled a few pieces while I was slicing.

 

I'm good with this tbh. I have been hitting brickseek on the regular and haven't seen anything good pop up. Thanks for lookin out though.

I was looking at the LSS stuff and was interested in a few things. Do you get a lot of flareups? I know that's a big concern with these things.

 

Buddy of mine and I did a 16lb wagyu brisket this weekend. 225* for 15hrs and then an hour rest. Wish I could upload the video of the juices flowing out when we cut it. Came out phenomenal. This was done on a pellet and was wrapped at 170* in the point and pulled at 200*. Next time we are gonna do it on his stick smoker and not wrap it.

 

WOW! That looks delicious

 

So Glad I found this thread, I am such a bbq fanatic/foodie. Some of my more recent grill ventures. The fried chicken is not from the grill but something I love to make and eat. I use a Kamado Big Joe.

 

Absolutely love this sauce on anything chicken

 

Tonight goods…a bone-in ribeye and a filet.