Grilling, Barbeque/Asado Thread - QQ Style :)

[J. PUPSTER]

Trying something a little different with a Skirt steak tonight; cooked on an indoor Griddle (too much smoke outside to grill due to fires)-
Miso for the Umami, Wizard Hot Sauce (Sweet and Vinegary) and Pico Pica Hot Sauce (Bold, rich and Hot! )

 

[Sonik Wiz]

Trying something a little different with a Skirt steak tonight; cooked on an indoor Griddle (too much smoke outside to grill due to fires)-
Miso for the Umami, Wizard Hot Sauce (Sweet and Vinegary) and Pico Pica Hot Sauce (Bold, rich and Hot! )

View attachment 57141

(too much smoke outside to grill due to fires)-

I see a painful irony in this...
But anything with Miso or Soy usually turns out great!

 

[J. PUPSTER]

I see a painful irony in this...
But anything with Miso or Soy usually turns out great!

Tasted great, the Skirt was a little chewy, so next time I think I'll take a tenderizing mallet to it first, but yeah
Got the Iron Griddle super hot and cooked 3-4 minutes per side; ate with seasoned rice and browned butter sugar snap peas.

 

[ar surround]

Trying something a little different with a Skirt steak tonight; cooked on an indoor Griddle (too much smoke outside to grill due to fires)-
Miso for the Umami, Wizard Hot Sauce (Sweet and Vinegary) and Pico Pica Hot Sauce (Bold, rich and Hot! )

View attachment 57141

Geez, Pupster...Had I found out about your barbecue sooner I would have shown up with my contribution...

 

[J. PUPSTER]

Geez, Pupster...Had I found out about your barbecue sooner I would have shown up with my contribution...

View attachment 57165

I couldn’t live without that stuff!

 

[ar surround]

I couldn’t live without that stuff!

You’re up early, Pupster. So the Pepcid must have helped you get to sleep last night.

 

[J. PUPSTER]

You’re up early, Pupster. So the Pepcid must have helped you get to sleep last night.

What’s that?

 

[Sonik Wiz]

Tasted great, the Skirt was a little chewy, so next time I think I'll take a tenderizing mallet to it first, but yeah
Got the Iron Griddle super hot and cooked 3-4 minutes per side; ate with seasoned rice and browned butter sugar snap peas.

I am curious about the Wizard's Hot Stuff sauce. I'm always ready to try something spicy & it's rare you can find BBQ/hot sauce with out tons of sugar or fructose in it. I see it is easy to find in my area so I'll give it a try. Did you listen to Thomas Dolby while preparing the meal?

My favorite spicy is wasabi. But that only goes with so few things.

 

[J. PUPSTER]

I am curious about the Wizard's Hot Stuff sauce. I'm always ready to try something spicy & it's rare you can find BBQ/hot sauce with out tons of sugar or fructose in it. I see it is easy to find in my area so I'll give it a try. Did you listen to Thomas Dolby while preparing the meal?

My favorite spicy is wasabi. But that only goes with so few things.

I think it’s a pretty wussy Hot Sauce, it’s a very thin and vinegary sauce with a touch of sweetness. A nephew gave it too us to try, and we liked it. But I can’t find it out here in my stores, so I had to order directly from the company. I don’t actually try tons of hot sauces, but I do think this is slightly sweet.
Next time on the TD!

 

[weekendtoy]

Smoked a huge rack of beef ribs over the weekend. Pictured is half the rack.

Once the ribs hit 165F, I took a slab off one of the racks and made burnt ends.

 

[J. PUPSTER]

Smoked a huge rack of beef ribs over the weekend. Pictured is half the rack.

Once the ribs hit 165F, I took a slab off one of the racks and made burnt ends.

... ya killin’ me man, and it’s only 6am here

 

[GOS]

Smoked a huge rack of beef ribs over the weekend. Pictured is half the rack.

Once the ribs hit 165F, I took a slab off one of the racks and made burnt ends.

Wow, amazing. Mmmm

 

[weekendtoy]

... ya killin’ me man, and it’s only 6am here

That means you have the whole day ahead of you to plan, execute, and enjoy...

 

[Sonik Wiz]

For the 1st time my wife & I will be enjoying Thanksgiving alone, that is, just the two of us. Usually it's a good family get together of 6 adults & 4 kids. Thanksgiving is usually at one of my daughters house where there husbands are in charge of cooking the meat.

My son-in-laws are excellent grillers & smoker but the last few years they've developed an obsession for the perfect deep fried turkey. It's turned out pretty much anything but perfect with an "adverse event" each time.

Last year some kinda (broken) safety feature kept turning the flame off after ~10 mins. So my son-in-laws & I sat around the propane camp fire sipping beers & taking turns lighting the fire.

There was another year where it appeared to be cooked to perfection but was raw on the inside. Microwave saved the day & it still tasted good.

The 1st attempt was also the 1st time Brandon did his best to follow the cooking "by the book". Looking back I think he had a bad thermometer stuck at whatever he thought should be the right temp. It's the only time I've been able to document the tragedy inflicted on this poor bird:

This year our entire meal comes from a our favorite grocery store fully cooked, just heat up.

 

[J. PUPSTER]

For the 1st time my wife & I will be enjoying Thanksgiving alone, that is, just the two of use. Usually it's a good family get together of 6 adults & 4 kids. Thanksgiving is usually at one of my daughters house where there husbands are in charge of cooking the meat.

My son-in-laws are excellent grillers & smoker but the last few years they've developed an obsession for the perfect deep fried turkey. It's turned out pretty much anything but perfect with an "adverse event" each time.

Last year some kinda (broken) safety feature kept turning the flame off after ~10 mins. So my son-in-laws & I sat around the propane camp fire sipping beers & taking turns lighting the fire.

There was another year where it appeared to be cooked to perfection but was raw on the inside. Microwave saved the day & it still tasted good.

The 1st attempt was also the 1st time Brandon did his best to follow the cooking "by the book". Looking back I think he had a bad thermometer stuck at whatever he thought should be the right temp. It's the only time I've been able to document the tragedy inflicted on this poor bird:
View attachment 59697


This year our entire meal comes from a our favorite grocery store fully cooked, just heat up.

I'm sorry man, but that's one fried bird

 

[Clint Eastwood]

For the 1st time my wife & I will be enjoying Thanksgiving alone, that is, just the two of use. Usually it's a good family get together of 6 adults & 4 kids. Thanksgiving is usually at one of my daughters house where there husbands are in charge of cooking the meat.

My son-in-laws are excellent grillers & smoker but the last few years they've developed an obsession for the perfect deep fried turkey. It's turned out pretty much anything but perfect with an "adverse event" each time.

Last year some kinda (broken) safety feature kept turning the flame off after ~10 mins. So my son-in-laws & I sat around the propane camp fire sipping beers & taking turns lighting the fire.

There was another year where it appeared to be cooked to perfection but was raw on the inside. Microwave saved the day & it still tasted good.

The 1st attempt was also the 1st time Brandon did his best to follow the cooking "by the book". Looking back I think he had a bad thermometer stuck at whatever he thought should be the right temp. It's the only time I've been able to document the tragedy inflicted on this poor bird:
View attachment 59697


This year our entire meal comes from a our favorite grocery store fully cooked, just heat up.

wow...looks like it was cooked at chernobyl

 

[weekendtoy]

Did a Pork Shoulder over the weekend. Six hours on the smoker. Served with a homemade Sweet & Spicey slaw, cornbread, and some speciality sauce from the local kitchen store.

 

[weekendtoy]

The highlight for me though is the leftovers. Man do I love me a good BBQ sammich with a healthy dollop of slaw.

 

[cbmmm3]

I want to set up four grills, stand in the middle of them, and cook completely different things on each...Such as brisket on the LF grill, vegetables on the RF grill, chicken on the LR grill and pork ribs on the RR grill. They have to all be different things so as to keep what's coming off of each grill fully discrete.

Great idea for a new thread, Gene. For whatever reason, I have confidence in what the people on this forum have to offer.

the Rick Wakeman of grilling

 

[GOS]

Did a Pork Shoulder over the weekend. Six hours on the smoker. Served with a homemade Sweet & Spicey slaw, cornbread, and some speciality sauce from the local kitchen store.

View attachment 65906

Wow, you got it done in 6 hours? Usually I can't get it tender until I hit the 10 hour'ish mark. Give or take.