Grilling, Barbeque/Asado Thread - QQ Style :)
- Thread starter GOS
- Start date
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enjoy your dayndiamone
600 Club - QQ All-Star
Circular Vibes said: Make sure it sucks up marbles.
Then nobody on this board would have any left over to write posts with or enjoy the music inspired thereby.
Oh wait. Everybody on here already lost all their marbles years ago. Want proof? Just ask any civilian.
Then nobody on this board would have any left over to write posts with or enjoy the music inspired thereby.
Oh wait. Everybody on here already lost all their marbles years ago. Want proof? Just ask any civilian.
Pork Butt - 8.4 pounds...hour number 7.
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Well, just a guess...but I'd say 7 more hours....which means...I will likely yank it, and finish it in the oven. Never done that, but all the smoking forums say it's a normal process if you don't want to be up late. And...works very well.
I need to stick the thermometer in and see where it's at. It is a very warm day, so that helps.
Hour 11...171 degrees. No, not burnt..that’s called a thick bark.
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Yeah, I knew it wouldn't be "eaten" today. Probably go on my walk now.....and decide if I want to pull it off the grill and finish it inside...So..hmm….it should be ready by midnight
Bender
300 Club - QQ All-Star
Close enough!! So, tomorrow morning this meat goes in crock pot with meat juice and some barbecue sauce. I’ll low temp it till meat is completely tender. It’s close now and tastes amazing.
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Close enough!! So, tomorrow morning this meat goes in crock pot with meat juice and some barbecue sauce. I’ll low temp it till meat is completely tender. It’s close now and tastes amazing.
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Wow...nice picture...who needs the food channel
I used to rock the crock pot..."back in the day"
That bowl is deceiving...there is a LOT of pork. It's now in the Ninja Crock....on lowwwwwwww. Splashed in a mix of apple juice and chicken stock for now. Will slowly bring it up to a 200 temp.....let it go for a couple hours. This will finish rendering down the fat....still....it's extremely good and tender now. Just not the finished product yet...had I let it go on the smoker last night.
Once it's finished, I'll break it down into 2 serving portions and freeze them in heavy duty zip lock bags.....
Once it's finished, I'll break it down into 2 serving portions and freeze them in heavy duty zip lock bags.....
Time to break out my "South of the Border Ribeye"
Marinate with a mixture of about 6 crushed cloves of garlic; half a bottle of Tabasco smoked Chipotle sauce and half a bottle of Pico Pica Hot Sauce (not the Taco sauce) and about tsp of salt. The Pico Pica provides the heat and can be substituted with other hot sauces, but the Pico Pica has a very unique flavor that I haven't tasted anywhere else.
*** I have no association with these products, and feel free to substitute***
Marinate for 4-8 hours.
Next grill on your favorite unit, I like mine medium-rare to medium done. The garlic and sauces have a lot of sugar in them so keep a close eye on them so they don't burn!!! I believe my Weber gas grill gets up to about 450 deg.; and cook about 4-8 minutes a side depending on thickness. It does take practice to learn your meat and grill
Hopefully I'll have photos of the finished steaks later, if I don't mess up and get sloppy with 'em.
Of course as always, accompany with some of your favorite surround music.
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Marinate with a mixture of about 6 crushed cloves of garlic; half a bottle of Tabasco smoked Chipotle sauce and half a bottle of Pico Pica Hot Sauce (not the Taco sauce) and about tsp of salt. The Pico Pica provides the heat and can be substituted with other hot sauces, but the Pico Pica has a very unique flavor that I haven't tasted anywhere else.
*** I have no association with these products, and feel free to substitute***
Marinate for 4-8 hours.
Next grill on your favorite unit, I like mine medium-rare to medium done. The garlic and sauces have a lot of sugar in them so keep a close eye on them so they don't burn!!! I believe my Weber gas grill gets up to about 450 deg.; and cook about 4-8 minutes a side depending on thickness. It does take practice to learn your meat and grill
Hopefully I'll have photos of the finished steaks later, if I don't mess up and get sloppy with 'em.
Of course as always, accompany with some of your favorite surround music
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Nice! Well,
Nice! Well, it's about 48 degrees, heavy drizzle and shitty here. I mean, really?? It is May 12th mother fucking nature.....
Time to break out my "South of the Border Ribeye"
Marinate with a mixture of about 6 crushed cloves of garlic; half a bottle of Tabasco smoked Chipotle sauce and half a bottle of Pico Pica Hot Sauce (not the Taco sauce) and about tsp of salt. The Pico Pica provides the heat and can be substituted with other hot sauces, but the Pico Pica has a very unique flavor that I haven't tasted anywhere else.
*** I have no association with these products, and feel free to substitute***
Marinate for 4-8 hours.
Next grill on your favorite unit, I like mine medium-rare to medium done. The garlic and sauces have a lot of sugar in them so keep a close eye on them so they don't burn!!! I believe my Weber gas grill gets up to about 450 deg.; and cook about 4-8 minutes a side depending on thickness. It does take practice to learn your meat and grill
Hopefully I'll have photos of the finished steaks later, if I don't mess up and get sloppy with 'em.
Of course as always, accompany with some of your favorite surround music
View attachment 40271
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Nice! Well, it's about 48 degrees, heavy drizzle and shitty here. I mean, really?? It is May 12th mother fucking nature.....
