BBQ Thread (Smoker/grill)

[iced]

PORK ADVICE NEEDED
All advice is welcome - I'm thinking around 8 hours at 250 and every 45 I'm gonna baste it with apple cider and oil - then wrap tin foil around the 5 hour mark

marinate in apple juice over night w/ brown sugar - i'd smoke at 250 highest, 225 lowest...not sure about tinfoil - but if you do it i'd add apple juice to it and do it for an hour or 2 (like ribs - dunno just ideas coming off the top of my head),then back on the smoker

 

[iced]

I was just reminded of something after my last mass-grill chicken night that I do. The hands down best chicken soup recipe I've ever had

@Selassie I @Boston Ram @LesBaker

You guys seriously need to try this and do this recipe atleast once, it is friggin' amazing.

Season your chicken breasts anyway you like, but to capture the full flavor of this awesomeness you must use Grillmate's Sweet 'n Smokey rub (its one of my favorite rubs that you guys should use anyway)

For my chicken, I always use: Garlic salt with parsley, Sweet 'n smokey rub, BBQ Seasoning from Grill mates...a lot of the times i'll either sub Smokehouse Maple seasoning or use in conjunction with the BBQ seasoning.

Then use this soup recipe -

http://www.bettycrocker.com/recipes/easy-chicken-noodle-soup/224fc2d5-fbca-4507-91d5-83a2751b8f0c

Ingredients
1
tablespoon olive or vegetable oil
2
cloves garlic, finely chopped
8
medium green onions, sliced (1/2 cup)
2
medium carrots, chopped (1 cup)
2
cups cubed cooked chicken
2
cups uncooked egg noodles (4 oz)
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4
teaspoon pepper
1
dried bay leaf
5 1/4
cups Progresso™ chicken broth (from two 32-oz cartons)

I used swanson chicken broth but that's probably irrelevant.

Its the sweet 'n smokey rub that makes a huge difference, and will kind of give a light brown color to it. I used 2 or 3 chicken breasts in it, depending on size.

Best part? You don't need to go grill the chicken then immediately throw it in the pot... Like I do, I grill then freeze everything, defrost when you want and its still bomb..

And If you really wanna add some flavor, marinate in apple juice for a couple hours before grilling

 

[iced]

got a grouper filet on there on now - black grouper $15.99 a lb, can't beat that... got this 1.2 lb filet for $19

nothin fancy - garlic salt/parsley, old bay blackened seasoning

 

[RaminExile]

got a grouper filet on there on now - black grouper $15.99 a lb, can't beat that... got this 1.2 lb filet for $19

nothin fancy - garlic salt/parsley, old bay blackened seasoning

Best way with any fish. Don't overdo the seasoning. Looks great!

 

[iced]

Best way with any fish. Don't overdo the seasoning. Looks great!

tasted even better lol.

I may have to make that place a regular visit - generally grouper is around $21, $22 a lb here.... at $16 a lb? hell yea lol

 

[LesBaker]

I was just reminded of something after my last mass-grill chicken night that I do. The hands down best chicken soup recipe I've ever had

@Selassie I @Boston Ram @LesBaker

You guys seriously need to try this and do this recipe atleast once, it is friggin' amazing.

Season your chicken breasts anyway you like, but to capture the full flavor of this awesomeness you must use Grillmate's Sweet 'n Smokey rub (its one of my favorite rubs that you guys should use anyway)

For my chicken, I always use: Garlic salt with parsley, Sweet 'n smokey rub, BBQ Seasoning from Grill mates...a lot of the times i'll either sub Smokehouse Maple seasoning or use in conjunction with the BBQ seasoning.

View attachment 7206

Then use this soup recipe -

http://www.bettycrocker.com/recipes/easy-chicken-noodle-soup/224fc2d5-fbca-4507-91d5-83a2751b8f0c



I used swanson chicken broth but that's probably irrelevant.

Its the sweet 'n smokey rub that makes a huge difference, and will kind of give a light brown color to it. I used 2 or 3 chicken breasts in it, depending on size.

Best part? You don't need to go grill the chicken then immediately throw it in the pot... Like I do, I grill then freeze everything, defrost when you want and its still bomb..

And If you really wanna add some flavor, marinate in apple juice for a couple hours before grilling

I'm going to look for that stuff in Publixs.

The best chicken soup ever is made from scratch with the meat and carcasses from smoked chickens. I'm telling you it's amazing.

 

[iced]

I'm going to look for that stuff in Publixs.

The best chicken soup ever is made from scratch with the meat and carcasses from smoked chickens. I'm telling you it's amazing.

Will definitely try this - i have debated it, even at one point saved the juices from the drip pan from smoked chicken..but decided against using that

 

[LesBaker]

Will definitely try this - i have debated it, even at one point saved the juices from the drip pan from smoked chicken..but decided against using that

I used the carcasses after taking of the meat, I used a good portion of the meat in the soup. But I started with just a broth (veggie or chicken) and the bones and let that simmer for a few hours. It smells amazingly insanely good. Then add the meat and let it simmer a but more then the veggies/rice/whatever and finish it off.........I'm telling you it's fantastic!!

 

[RAMSinLA]

Last weekend I wanted pizza, my wife had a coupon for a new frozen pizza. I'm not a fan of frozen pizza but what the heck I switched on the oven and nothing happened... the oven is shot. So I still wanted pizza but it was too late to go to my favorite pizza shop so I turned on the grill set it on low and put the pizza on a tray and shoved it in my BBQ grill. IT WORKED!!!!! It was awesome a little crisp on the crust just the way I like it. Where there is a will there is a way... I may never use the oven for frozen pizza again.

 

[Dieter the Brock]

Going for the pastrami
Went out and bought a brisket since I have no more homegrown beef - had to try this
So I brined in pink salt, vinegar, Christmas style spices and let sit for a week

Here is it going in at 12:00 noon CST

Here is it at 7:00 pm CST

 

[Dodgersrf]

Going for the pastrami
Went out and bought a brisket since I have no more homegrown beef - had to try this
So I brined in pink salt, vinegar, Christmas style spices and let sit for a week

Here is it going in at 12:00 noon CST

View attachment 8318

Here is it at 7:00 pm CST

View attachment 8320

Definitely on my to do list.
Let us know how it comes out.

Does the pink salt have salt peter in it?

 

[Dieter the Brock]

Definitely on my to do list.
Let us know how it comes out.

Does the pink salt have salt peter in it?

I'm almost done I think - nearing 9
Have wrapped in foil and think I'll tske it out in about 30
Not sure about the salt peter - I'll check

Edit: it's salt and sodium nitrate
So not potassium nitrate like saltpeter

 

[Dieter the Brock]

Words cannot express
(This is only half the pastrami)

 

[Dodgersrf]

Words cannot express
(This is only half the pastrami)

View attachment 8321 View attachment 8322

Looks incredible.
I love pastrami

 

[RhodyRams]

Thanks @CGI_Ram for finding this thread for me..you da man !!!

figured I would bump this thread up again since it's almost that time of year again.

In the process of planning an outdoor kitchen in my back yard and needed the reviews of some of you guys on smokers