GRILLING / SMOKING TIPS, RECIPES & STORIES

It's Summer and outdoor cooking season is in full swing. Although there are many people, me included that grill year-round, I thought a thread dedicated to the season would be nice.

Lets have your tips, recipes and methods for oudoor cooking.

I use a natural gas grill and a Big Green Egg cooker. The gas grill is a Ducane that is quick-connected into a line that is on my patio. I mainly use it if I need to grill something quick or if I am doing a large quantity of food. The Green Egg is my main cooker for smoking and grilling.

My main tips are that you keep your equipment clean and that you NEVER use lighter fluid for ANY outdoor cooking. It will leave a funky taste. Use one of these for regular charcol: Chimney starter - Wikipedia, the free encyclopedia

I only use natural charcol and I use this to start it: Amazon.com: Big Green Egg Electric Starter: Patio, Lawn & Garden

I'm looking at getting one of these, except that it's expensive: Amazon.com: Looftlighter Fire Lighting Tool: Patio, Lawn & Garden

I'll post some recipes later.

I recently got 4 huge logs of cherry wood. Hopefully we will be playing with it this weekend.

Anyone else use cherry?

Where are all the rub recipes and tips? I've got a seasoned smoker that is dying to be used here. Chicken, Beef, and Pork rubs please. Don't make me axe this sticky.

http://t0.gstatic.com/images?q=tbn:A...cqXcYz94aUo6Iw

I Forgot about this thread. I did a fresh ham today. I coated it with honey mustard and some brown sugar based rub, smoked it about 2 hours at a little over 200 with apple wood chips, then wrapped it up tight in tin foil for about 4 more hours at about 300 until internal temp reached 155. I let it stand wrapped for about an hour then tried it. It came out very good!

My favorite rub is about 1 part brown sugar and 1/4 part Tony Chacheres cajun seasoning.I use it for ribs and boston butt mainly.

Quote:

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Originally Posted by Five-0

Where are all the rub recipes and tips? I've got a seasoned smoker that is dying to be used here. Chicken, Beef, and Pork rubs please. Don't make me axe this sticky.

http://t0.gstatic.com/images?q=tbn:A...cqXcYz94aUo6Iw

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lol, The Sticky Nazi

I like the 8-3-1-1

Here is an example. Who Loves Ya Baby-Back? Recipe : Alton Brown : Food Network I do not use the mop (braising) liquid.

I am sure The Swamp Mafia's pantry has a few cans of Old Bay Seasoning.

Keep the 8-3 and tweak the 1-1 to your taste.

I wonder if I could just leave the foil open in the smoker to get that smokey flavor with the flavor of that yummy looking rub? I think I could if I used a big enough water pan in the smoking side.

I don't use a water pan. To me, plenty of smoke flavor gets into the meat during those first couple of uncovered hours of cooking. More smoke will permeate just about anything, even wrapped in foil.

Well for my first attempt I am going to smoke some chicken drumsticks this evening.

Try using this if you can find it.

SPLENDA® Brown Sugar Blend - SplendaStore.com

I have read on another board that splenda will work out fine in a dry rub.

Quote:

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Originally Posted by IMGreat101

Try using this if you can find it.

SPLENDA® Brown Sugar Blend - SplendaStore.com

I have read on another board that splenda will work out fine in a dry rub.

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Good deal. I'm all about some Splenda.

Well before I went to the gym today I put my 14 drumsticks in some large ziplock bags and shook a rub on them. This one as a matter of fact:

Emeril's Chicken Rub 3.7 oz.

http://i65.photobucket.com/albums/h2...017_165103.jpg

When I got back from the gym (about 3 hours) I heated the smoker up to 225 and spread them out:

http://i65.photobucket.com/albums/h2...017_170834.jpg

After 2 hours with a temp always in the range of 200-240 I did pretty damn good for my first shot at this:

http://i65.photobucket.com/albums/h2...8898344528.jpg

I brushed on a bit of BBQ sauce cause us fat kids like it:
http://www.jackdanielssauces.com/ima...bq_number7.jpg
Jack Daniel's Original No 7 Sauce

http://i65.photobucket.com/albums/h2...98335450-1.jpg

Quote:

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Originally Posted by Five-0

http://i65.photobucket.com/albums/h2...98335450-1.jpg

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That chicken seems to have caused some scary side effects! :chicken :eek: :attention:

Gonna have to call you out on this one.

The dry rub should be good enough, no sauce needed. Adding sauce and cancelling the dry rub is frowned upon in some smoker circles.

I love a good sauce and I think I make a grrrreat one. But I usually use it on meats that are naked.

Your a brave man to eat BBQ in a white UnderArmor shirt.

Quote:

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Originally Posted by IMGreat101

Gonna have to call you out on this one.

The dry rub should be good enough, no sauce needed. Adding sauce and cancelling the dry rub is frowned upon in some smoker circles.

I love a good sauce and I think I make a grrrreat one. But I usually use it on meats that are naked.

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Oh I ate some without the sauce. They were both good.

IMG hey brotha, let me run this past you and see what think

tougher cuts of meet for throwing on the grill for a quick fix dinner i have been using this 25min marinade, what do you think

1 cup soy sauce
1 cup water
couple cloves garlic chopped pretty well
1 yellow onion chopped in rings
chop up couple shallots if on hand

throw in bag with meat for 25 min

the salt breaks it down a little, 25 min keeps it from becoming salty but great flavor with the other ingredients

any suggestions to add a little more flavor?

i prefer a nice bone in ribeye with a little course sea salt and grilled rare but the rest of the family are not big steak eaters so i hate spending a ton on nice cuts for the wife and kids when they dont appreciate a good steak

and my opinion and if people dont like it i dont care but steak sauce etc. does not complement a nice cut

Crushing the garlic gets more flavor out of it than chopping.