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Any Time is Grillin Time

Doing KC strips at the son's today. They were gifted to me from a business acquaintance. I hope they are good. They came in a slab and had to be cut into steaks. I'm anxious to see if they are any good. I'm looking forward to sitting back and relaxing as my son tries to impress me with his grilling skills.
 
olbriar said:
Doing KC strips at the son's today. They were gifted to me from a business acquaintance. I hope they are good. They came in a slab and had to be cut into steaks. I'm anxious to see if they are any good. I'm looking forward to sitting back and relaxing as my son tries to impress me with his grilling skills.
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no matter what is still a fathers day thing!!!
 
Happy Father's Day guys! Yesterday's rib throw down was awesome. My "Texas style" ribs turned out better than I had hoped and got a few converts. Using my BIL's grill, they cooked a little faster than I would have liked so I used the Texas Crutch foil technique to keep them from over-cooking. It was also a good thing I brought a rib rack - no way 3 racks would have fit on his smaller, yet adequate grill.

I also went with 50/50 mesquite/hickory and it turned out to be a very nice blend of smoke. Not as sharp as 100% mesquite which can turn some people off. But the flavor was definitely there and the hickory smoothed it out. To finish it all off, I brought out secret weapon #2: the BBQ sauce from Schoepf's BBQ in Belton, Texas. It's a thin tomato/vinegar sauce that's real tangy. They won't sell their rub (a trade secret), but they're happy to sell you as much sauce as you want. Did I mention that I live in Maryland? So I had to freeze it before I could bring it back on the airplane (no liquids!) so I wasn't sure if the freezing would ruin it it. Turns outs that wasn't a problem either. The ribs tasted just like the ones I get there, but not quite as dry. Mmmm...

The competition was not as tough as I thought, either. Uncle showed up with Italian sausages (wtf?) and Brother tried beef ribs because he didn't like the looks of the local pork ribs. They were greasy and fatty because he had less luck with the charcoal grill. Oh well, next year's competition will be better since I set a high bar for them, lol.

Thanks for all the encouragement and advice. I can't wait to make some more!
 
dreadnatty08 said:
Has anyone been to the Salt Lick in Texas? I hear they have some of the best BBQ around. It's been featured on several shows and that open pit grill they use looks amazing!
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I've tried the Salt Lick at the Austin airport and, to be quite frank, that stuff is awful. The locals claim that the airport is nothing like what you get at their main Austin location. But I've had the memory of that taste frozen into my brain and if I ever taste it again (I actually tried it several times before I realized it really wasn't any good), I think I would get sick.
 
just did shrimp on cabobs with cherry tomatoes and peppers from garden, marinaded shrimp in whorchester, soy, and teriake, balsamic vinegaret, pepper, garlic, and a hot sauce(ricky's hot sauce). after about 6 hours, grill to perfection, mmmmm great.
 
Epicurean said:
Happy Father's Day guys! Yesterday's rib throw down was awesome. My "Texas style" ribs turned out better than I had hoped and got a few converts. Using my BIL's grill, they cooked a little faster than I would have liked so I used the Texas Crutch foil technique to keep them from over-cooking. It was also a good thing I brought a rib rack - no way 3 racks would have fit on his smaller, yet adequate grill.

I also went with 50/50 mesquite/hickory and it turned out to be a very nice blend of smoke. Not as sharp as 100% mesquite which can turn some people off. But the flavor was definitely there and the hickory smoothed it out. To finish it all off, I brought out secret weapon #2: the BBQ sauce from Schoepf's BBQ in Belton, Texas. It's a thin tomato/vinegar sauce that's real tangy. They won't sell their rub (a trade secret), but they're happy to sell you as much sauce as you want. Did I mention that I live in Maryland? So I had to freeze it before I could bring it back on the airplane (no liquids!) so I wasn't sure if the freezing would ruin it it. Turns outs that wasn't a problem either. The ribs tasted just like the ones I get there, but not quite as dry. Mmmm...

The competition was not as tough as I thought, either. Uncle showed up with Italian sausages (wtf?) and Brother tried beef ribs because he didn't like the looks of the local pork ribs. They were greasy and fatty because he had less luck with the charcoal grill. Oh well, next year's competition will be better since I set a high bar for them, lol.

Thanks for all the encouragement and advice. I can't wait to make some more!
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Good show! I'm glad your ribs turned out great. You had best be ready for next year. If your family is anything like mine.. the war is on. :fight:

cwhatever said:
just did shrimp on cabobs with cherry tomatoes and peppers from garden, marinaded shrimp in whorchester, soy, and teriake, balsamic vinegaret, pepper, garlic, and a hot sauce(ricky's hot sauce). after about 6 hours, grill to perfection, mmmmm great.
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Shhhhhh... not so loud. My wife hears ya and I'll be doing shrimp tomorrow. Does sound good!

My son grilled my KC strips today while I sat and watched. They turned out pretty darn good. It's difficult to mess up a great cut of meat and thank goodness he didn't.
 
olbriar said:
Good show! I'm glad your ribs turned out great. You had best be ready for next year. If your family is anything like mine.. the war is on. :fight:



Shhhhhh... not so loud. My wife hears ya and I'll be doing shrimp tomorrow. Does sound good!

My son grilled my KC strips today while I sat and watched. They turned out pretty darn good. It's difficult to mess up a great cut of meat and thank goodness he didn't.
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well good,hope all was a great day!!
 
Looks like I'm doing your shrimp tomorrow night cwhaterver. I'm not a huge shrimp fan so I'm doing some polish sausage and macho nacho peppers from the garden.
I'm leaving out the pepper in the shrimp marinate. My wife doesn't like peppery stuff.
I'll stack her shrimp between pineapple chunks.
 
olbriar said:
Looks like I'm doing your shrimp tomorrow night cwhaterver. I'm not a huge shrimp fan so I'm doing some polish sausage and macho nacho peppers from the garden.
I'm leaving out the pepper in the shrimp marinate. My wife doesn't like peppery stuff.
I'll stack her shrimp between pineapple chunks.
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yes i keep meaning to do pineapple too and polish sausage sounds great. my last name ends in sky and mothers maiden name ski, so talk about polish!!!!
 
cwhatever said:
just did shrimp on cabobs with cherry tomatoes and peppers from garden, marinaded shrimp in whorchester, soy, and teriake, balsamic vinegaret, pepper, garlic, and a hot sauce(ricky's hot sauce). after about 6 hours, grill to perfection, mmmmm great.
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You marinade your shrimp that long? I'll go 15 mins to 1 hr before grilling. I just use soy, vinegar and garlic, but I think I'll try your recipe this weekend and see how it goes. Sounds yummy!
 
I agree with the hour time limit on shrimp marinade. I do a nice tomato basil marinade with a little cayenne, and red wine vinegar for some kick. Kids love it.
 
Epicurean said:
You marinade your shrimp that long? I'll go 15 mins to 1 hr before grilling. I just use soy, vinegar and garlic, but I think I'll try your recipe this weekend and see how it goes. Sounds yummy!
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just seem to like to marinade things for while, nobodys way is the wrong way!!!!
 
cwhatever said:
yes i keep meaning to do pineapple too and polish sausage sounds great. my last name ends in sky and mothers maiden name ski, so talk about polish!!!!
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You should do you some sausage then by golly. Onions and hot peppers and chunks of polish sausage... not bad at all... especially if you have some fresh tortillas to toss your grilling efforts into.

I'm a big fan of pineapple chunks with chicken chunks and mushroom
k-bobs. Some bell pepper is good in there too. There is nothing wrong with soaking the chicken chunks in the pineapple juice before grilling if you really like that sweet taste... like my wife.
 
My K-Bobs were great. I did polish sausage, onion, and macho nacho pepper chunks. The pepper is much larger, thicker walled, and hotter than a jalape
 
cwhatever said:
wow!!!!! my mouth is so watering and gonna have to try that pineapple juice, and gonna look into a pellet grill too.
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It's not the grill to end all grills but it sure is a fun cooking option. A year from now when the new has been worn away.. I'm sure I could give you a better critique. Right now I like the way it cooks and it's all a new grilling adventure. I read up about them a full year before I bought mine. I just couldn't make myself buy one. Then I heard of a heck of a deal from a friend and drove by and got last year's model at a huge savings.
It wasn't the brand I had decided I wanted or anything. Just shows you what a little research will do for ya. :D

I've never owned a real smoker. I imagine I'd be better judge of the grill if I owned a nice smoker and was schooled at smoking. I think the pellet grill is a great rookie entry into the world of smoking. Getting the right temp and keeping it constant is a matter or setting the dial. Even I can do that. From there it's a matter of rubs and mops and the like. That I am trying to learn. I'm sure the smoke is less than a smoker but it's good.. and easy. The best part about the cooker is you can crank up the temp and grill a steak or burger. Versatile... I like that.
 
olbriar said:
It's not the grill to end all grills but it sure is a fun cooking option. A year from now when the new has been worn away.. I'm sure I could give you a better critique. Right now I like the way it cooks and it's all a new grilling adventure. I read up about them a full year before I bought mine. I just couldn't make myself buy one. Then I heard of a heck of a deal from a friend and drove by and got last year's model at a huge savings.
It wasn't the brand I had decided I wanted or anything. Just shows you what a little research will do for ya. :D

I've never owned a real smoker. I imagine I'd be better judge of the grill if I owned a nice smoker and was schooled at smoking. I think the pellet grill is a great rookie entry into the world of smoking. Getting the right temp and keeping it constant is a matter or setting the dial. Even I can do that. From there it's a matter of rubs and mops and the like. That I am trying to learn. I'm sure the smoke is less than a smoker but it's good.. and easy. The best part about the cooker is you can crank up the temp and grill a steak or burger. Versatile... I like that.
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well thanks for th advise, word of mouth is the best out there. and yeh it took me a year or so to get the grill i have now that is 4 years old and looking into another or something else. but thx again!!
 
Chicken thighs tonight. Rubbed with some chicken rub, garlic salt, and brown sugar. I'm doing some potato and onion chunks with butter and garlic salt and coarse ground pepper wrapped in foil. Cooked the potatoes around fifteen minutes on 400 degrees and now I'm cooking the chicken and potatoes around 250. Looking great after thirty five minutes. Now I'm really hungry!
 
Prep time for this weekends BBQ. I've got about $400 worth of meat in the fridge and 3 coolers. Already made ~3lb's of rub. Now all I have to do is peel and trim 16 racks of ribs, prep 4 brisket flats, 4 pork butts, a gallon of beans, the same of sauce, a pile of slaw (cheated and bought shredded Cole slaw mix). Should only take 15 minutes or so? :D

Looking forward to having all the gear in play at once. Ribs and at least some of the brisket in the offset, pork butts and brisket that won't fit in the offset in the propane smoker. Then wait for the first neighbor to come and warn me that my house is on fire (happened twice so far).
 
Man that's a lot of meat! You will have the fire department on your door step. You've never elaborated on your propane smoker... how do you like it?

Best of luck man. That should keep you off the streets this weekend.
 
pastafarian said:
Prep time for this weekends BBQ. I've got about $400 worth of meat in the fridge and 3 coolers. Already made ~3lb's of rub. Now all I have to do is peel and trim 16 racks of ribs, prep 4 brisket flats, 4 pork butts, a gallon of beans, the same of sauce, a pile of slaw (cheated and bought shredded Cole slaw mix). Should only take 15 minutes or so? :D

Looking forward to having all the gear in play at once. Ribs and at least some of the brisket in the offset, pork butts and brisket that won't fit in the offset in the propane smoker. Then wait for the first neighbor to come and warn me that my house is on fire (happened twice so far).
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now thats a cookout!!!!:D
 
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