What is everybody grilling today?

[MrDowntown]

Well, got my first smoke under my belt. 8 turkey legs and four chicken leg quarters.

Cooked at 235-250 for 3 hours. Pulled at 160 internal and let rest in foil for 20 minutes. About to dig in now!

Here's some pics:

Nothing like smokin is it? IMO, no better turkey than smoked, 'cept maybe fried.

Some good looking birds, btw. What wood type did you go with?

 

[JerEvil]

Well, got my first smoke under my belt. 8 turkey legs and four chicken leg quarters.

Cooked at 235-250 for 3 hours. Pulled at 160 internal and let rest in foil for 20 minutes. About to dig in now!

Here's some pics:

Nothing like smokin is it? IMO, no better turkey than smoked, 'cept maybe fried.

Some good looking birds, btw. What wood type did you go with?

Thanks! I used mesquite. Want to try apple or Cherry though. I brined the birds overnight in kosher salt, garlic, cayenne and cinnamon. Meat was so juicy it was rediculous. May do a brisket tomorrow.

 

[ewill52]

Brining some birds right now to hit the grill tonight!!!!

 

[MrDowntown]

Well, got my first smoke under my belt. 8 turkey legs and four chicken leg quarters.

Cooked at 235-250 for 3 hours. Pulled at 160 internal and let rest in foil for 20 minutes. About to dig in now!

Nothing like smokin is it? IMO, no better turkey than smoked, 'cept maybe fried.

Some good looking birds, btw. What wood type did you go with?

Thanks! I used mesquite. Want to try apple or Cherry though. I brined the birds overnight in kosher salt, garlic, cayenne and cinnamon. Meat was so juicy it was rediculous. May do a brisket tomorrow.

Mesquite gets strong quick IMO, very good though. Had a buddy ruin his cut of meat with mesquite once...got very bitter.
Been meaning to try cherry myself and also plum.

Picked up a couple chickens, halved with wings removed, some fresh hickory and pecan blocks.....mmmm, mmmm,! Got a fresh batch of dry rub for the wings, and plenty cold beer to help me push through the rigors of smoking

 

[Shawn Lutz]

I made T-bones, baked potato's and corn on the cob. I used hickory in the gas grill...shit turned out great, even the corn I put on the grill.

I'm going to do ribs, baked beans today for diner and hotdogs wrapped in bacon for lunch

 

[ejecta]

Got a couple pounds of grass...

Sorry. Selective reading.


Think I'll be doing beer brats NY street dog style. Been to NYC one time and I've been a changed man since. Well, my brats changed for the better, anyway.

My cooking has also been heavily impacted by Sonoran Desert style, having lived in AZ for a few years. You guys probably have another name for them, but I'm sure I'll end up making a few rounds of Rattlesnake Eggs. Basically a jalapeño hollowed out and stuffed with cream cheese, wrapped in bacon and broiled. Flip to cook 'em evenly. I always lose everybody at this part, but they HAVE to have raspberry jam drizzled on top. It's the perfect sweet counter to the spicy and provides a damn near euphoric balance. They steal the dinner show at parties EVERY time. Some lady was disgusted and told me she hated cream cheese. Curiosity got the best of her and she it a taste. She probably ate the most of them that night. My brother hates spicy food, but he wolfs them down every time I make em.



Sloppy presentation here, but you get the idea.

You guys are kickstarting some great ideas. Thread marked for inspiration. Happy 4th from Olympia, WA!

Thanks for posting!!! I'm so going to try this today!!

 

[xXDaveyJonesXx]

Thanks for posting!!! I'm so going to try this today!!

 

[jkdsteve]

IN place of Raspberry Jam, I'd probably put Sweet Chili sauce on 'em but I could dig the jam as well! \m/

 

[lessthan12]

Smoked some ribs with a smoker attachment for my weber genesis. This is 5 hours into the cook, out of the foil(foiled after 3 hours) and with the first coat of wet. Used a dry rub to start, then added brown sugar, butter and honey when they got foiled. Then the final wet was just a commercial sauce I like. Amazing flavor profile. a little over six hour cook time and I got a whopping 3 ribs lol, Family couldn't get enough and they went quick once cut

 

[ewill52]

i mix apricot jam in the cream cheese, then stuff the pepper. I usually cut the peppers in half and scrape the inside with a spoon....wifey hates 'em screaming spicy and that makes them tame enough that anyone can enjoy. One note on the scraping....if you don't wear gloves when you do this YOU WILL PAY. From experience, trust me on this.

 

[xXDaveyJonesXx]

One note on the scraping....if you don't wear gloves when you do this YOU WILL PAY. From experience, trust me on this.

YES. Excellent point. My lady was in agony the first time she made with me. She was almost crying saying that her fingers were on fire. I was like, "Wait, you used your fingers??" I was using a knife and forgot to mention that detail back then, too. These days we just hack off the end, scramble the peppers guts out and stuff em from the end. If you wrap the bacon right (there IS a method) it'll wrap up tight to the pepper like a damn boa and won't come off.

 

[MrDowntown]

Some yard buzzards seeing the smoke baby.

 

[C1-ocaster]

All those picts of smoked meats look AWESOME!
Makin me hungry.

Had friends over yesterday for after 4th cook out.
All on the grill.
Beef butter burgers, marinated chicken breasts, marinated mahi-mahi steaks, various grilled veggies; zucchini, red bell, asparagus, portobello mushrooms, corn, and grilled pineapple slices.

Burgers were simple lowery's seasoning salt and black pepper. Two patties with a hunk of frozen butter between patties then crimp, form and grill.
JUICY!

Chicken marinade for 24hrs. AWESOME!
Chicken breast sliced in half. Cooks faster, and doesn't dry out.
Apple wine, marsala wine, a bit of balsamic vinegar, salt, pepper, fresh garlic, lemon zest and juice, and 2 types of fresh basil from the garden, extra virgin olive oil/evoo.
It was amazing flavor, and very moist.

Mahi mahi fish, yum!
Dry rub first, salt & pepper, dark red sweet hungarian paprika, coriander, balsamic vinegar, rubbed sage, evoo, then put in plastic bag add enough marsala wine to wet not drown. Marinade for about 2 hours.

Portobello Mushrooms; meaty, juicy, fantastic.
BIG caps, slice at least 1/2" thick. Put in big plastic zip lock bag. Salt & pepper, LOTS of gralic, fresh basil, evoo.
Equal parts marsala wine and chicken stock to completely drown the mushrooms. Marinade for at least 1 hour, 2 is better.

Asparagus, red bell peppers, zucchini. Get your vitamins, minerals, and fiber on!
All with salt & pepper, lots of fresh garlic, basil, evoo. All in huge zip lock bag, let them sit in there for at least 1hr.

Fresh pineapple, cleaned and sliced. Simple, delicious!

Corn. Peel to remove silk then wrap the husks back on, grill.
Honey butter for yummy rich sweetness.

It was a bit of work but it was all darn tasty!