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Thread: GRILLING / SMOKING TIPS, RECIPES & STORIES

  1. #1
    Cidp24's Avatar
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    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.
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    I recently got 4 huge logs of cherry wood. Hopefully we will be playing with it this weekend.

    Anyone else use cherry?
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    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.


    Meanwhile, fishing in Russia:

    http://www.youtube.com/watch?v=SkzV5AIK8iM
    "When plunder becomes a way of life for a group of men living together in society, they create for themselves in the course of time a legal system that authorizes it and a moral code that justifies it." -- Frederic Bastiat

    "Certainly there is no hunting like the hunting of man and those who have hunted armed men long enough and liked it, never really care for anything else thereafter." Ernest Hemingway

    The opinions given in my signatures & threads DO NOT reflect the opinions, views, policies, and/or procedures of my employing agency. They are my personal opinions only, thereby releasing my agency of any liability, or involvement in anything posted under the username "Five-0" on Officerresource.com

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    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.
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    Quote Originally Posted by Five-0 View Post
    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.

    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.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  6. #6
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    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.

    Meanwhile, fishing in Russia:

    http://www.youtube.com/watch?v=SkzV5AIK8iM
    "When plunder becomes a way of life for a group of men living together in society, they create for themselves in the course of time a legal system that authorizes it and a moral code that justifies it." -- Frederic Bastiat

    "Certainly there is no hunting like the hunting of man and those who have hunted armed men long enough and liked it, never really care for anything else thereafter." Ernest Hemingway

    The opinions given in my signatures & threads DO NOT reflect the opinions, views, policies, and/or procedures of my employing agency. They are my personal opinions only, thereby releasing my agency of any liability, or involvement in anything posted under the username "Five-0" on Officerresource.com

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    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.
    *************************
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    Any statements or opinions given in my postings or profile do not reflect the opinions, views, policies, and/or procedures of my employer or anyone else other than me. They are my personal opinions or statements only, thereby releasing my employer , any other entity, or any other person of any liability or involvement in anything posted under the username "Cidp24" on O/R.

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

    Meanwhile, fishing in Russia:

    http://www.youtube.com/watch?v=SkzV5AIK8iM
    "When plunder becomes a way of life for a group of men living together in society, they create for themselves in the course of time a legal system that authorizes it and a moral code that justifies it." -- Frederic Bastiat

    "Certainly there is no hunting like the hunting of man and those who have hunted armed men long enough and liked it, never really care for anything else thereafter." Ernest Hemingway

    The opinions given in my signatures & threads DO NOT reflect the opinions, views, policies, and/or procedures of my employing agency. They are my personal opinions only, thereby releasing my agency of any liability, or involvement in anything posted under the username "Five-0" on Officerresource.com

  9. #9
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    Try using this if you can find it.

    SPLENDAŽ Brown Sugar Blend - SplendaStore.com

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

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  10. #10
    Five-0's Avatar
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    Quote Originally Posted by IMGreat101 View Post
    Try using this if you can find it.

    SPLENDAŽ Brown Sugar Blend - SplendaStore.com

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

    Good deal. I'm all about some Splenda.

    Meanwhile, fishing in Russia:

    http://www.youtube.com/watch?v=SkzV5AIK8iM
    "When plunder becomes a way of life for a group of men living together in society, they create for themselves in the course of time a legal system that authorizes it and a moral code that justifies it." -- Frederic Bastiat

    "Certainly there is no hunting like the hunting of man and those who have hunted armed men long enough and liked it, never really care for anything else thereafter." Ernest Hemingway

    The opinions given in my signatures & threads DO NOT reflect the opinions, views, policies, and/or procedures of my employing agency. They are my personal opinions only, thereby releasing my agency of any liability, or involvement in anything posted under the username "Five-0" on Officerresource.com

  11. #11
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    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.



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



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



    I brushed on a bit of BBQ sauce cause us fat kids like it:

    Jack Daniel's Original No 7 Sauce


    Meanwhile, fishing in Russia:

    http://www.youtube.com/watch?v=SkzV5AIK8iM
    "When plunder becomes a way of life for a group of men living together in society, they create for themselves in the course of time a legal system that authorizes it and a moral code that justifies it." -- Frederic Bastiat

    "Certainly there is no hunting like the hunting of man and those who have hunted armed men long enough and liked it, never really care for anything else thereafter." Ernest Hemingway

    The opinions given in my signatures & threads DO NOT reflect the opinions, views, policies, and/or procedures of my employing agency. They are my personal opinions only, thereby releasing my agency of any liability, or involvement in anything posted under the username "Five-0" on Officerresource.com

  12. #12
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    Quote Originally Posted by Five-0 View Post
    That chicken seems to have caused some scary side effects!
    IMGreat101 likes this.

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    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.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

  14. #14
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    Your a brave man to eat BBQ in a white UnderArmor shirt.
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  15. #15
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    Quote Originally Posted by IMGreat101 View Post
    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.
    Oh I ate some without the sauce. They were both good.

    Meanwhile, fishing in Russia:

    http://www.youtube.com/watch?v=SkzV5AIK8iM
    "When plunder becomes a way of life for a group of men living together in society, they create for themselves in the course of time a legal system that authorizes it and a moral code that justifies it." -- Frederic Bastiat

    "Certainly there is no hunting like the hunting of man and those who have hunted armed men long enough and liked it, never really care for anything else thereafter." Ernest Hemingway

    The opinions given in my signatures & threads DO NOT reflect the opinions, views, policies, and/or procedures of my employing agency. They are my personal opinions only, thereby releasing my agency of any liability, or involvement in anything posted under the username "Five-0" on Officerresource.com

  16. #16
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    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
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    Somebody Please, what the hell is that smell?

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  17. #17
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    Crushing the garlic gets more flavor out of it than chopping.
    IMGreat101 likes this.

 

 

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