Whats on the Grill or Smoker?

[Jon1212]

The Short Ribs looked good At Sam's today.
These will be hitting the grill tomorrow, after sitting overnight in the fridge with a little Blues Hog dry rub on them.
View attachment 58687

Steve, try this with the flanken-style beef short ribs next time....one whole beer, 1/2 cup of white distilled vinegar, 1/4 cup or so, maybe a shot more, of Kikkoman soy sauce. Mix those three in a big bowl, shake it down good with black pepper. Stir the juice up, lay the beef short ribs in the bowl, keep pressing them down, criss-cross after every four/five short ribs depending on how the bottom of the bowl tapers, keep pressing them down to get the marinade juice to the top. Let 'em sit in the fridge covered with foil for 3-5 hrs. When I do beef short ribs this way, I'm usually grilling over med charcoal heat, and I usually end up grilling about 50-80 of them for the masses (each of my Weber grills will hold about 25 or so comfortably without them overlapping/touching each other...got one charcoal grill that will hold about 40 at the time). Make the same concoction as the marinade to baste with separately. The soy sauce makes them get cooking kinda quick...about the time you've got 20-30 laid across the grill, it's damn near time to go back to the first ones and start flipping. Knock 'em down with the basting juice, get ready to flip again within 4-5 mins at best. Rinse, wash, repeat til they just get a little skint over on both sides and pull 'em. I always have my flanken-style beef short ribs sliced a 1/4" thick...perfect thickness.

Grill 'em one time this way brother, and you'll grill 'em this way another hundred times in the future. If you ever have wknd plans and a get together with folks, and ask what they'd like to have...they'll tell ya again and again...can you do those beef short ribs again? I guarantee it...willing to bet the farm on it!! Without getting into a Korean type/sriracha style spice on beef short ribs, the absolute best way to grill flanken-style beef short ribs.

I did about 10lbs of those sliced very thin[Korean style]. I used a five gallon bucket, for rice wine vinegar, soy sauce, olive oil, fresh grated ginger, fresh chopped green onion, and honey. I agree with Jason @USMC615 on the medium charcoal heat. When laying out a bunch of them, by the time I get the grill full, it's almost time to go back and start flipping the first ones on.

 

[USMC615]

Alright fellas...sampling a different pellet on the Traeger today just for chits and grins. This is Loiusianna Grills, New England Apple...don't be fooled by the name...it's actually about a 50/50 blend of apple and maple. Got two little 3lb whole chickens standing up like the troops they are. Internal breast probe temp is hitting about 125 each...target is 165-170. Got the Traeger set on Smoke setting, the setting below 180 deg setting. They just acting like the sports they are...hanging right in there. Smells damn good, this New England Apple deal. Gonna start pumping them down when they hit about 150 internal temp with the apple juice/vinegar/water mix.

 

[USMC615]

No idea why the third pic wouldn't load in the previous post...try it again.

 

[USMC615]

I did about 10lbs of those sliced very thin[Korean style]. I used a five gallon bucket, for rice wine vinegar, soy sauce, olive oil, fresh grated ginger, fresh chopped green onion, and honey. I agree with Jason @USMC615 on the medium charcoal heat. When laying out a bunch of them, by the time I get the grill full, it's almost time to go back and start flipping the first ones on.

Spot on brother...they some fine eats!! I like your marinade concoction. I'll be giving that a try before too long.

 

[srb08]

Steve, try this with the flanken-style beef short ribs next time....one whole beer, 1/2 cup of white distilled vinegar, 1/4 cup or so, maybe a shot more, of Kikkoman soy sauce. Mix those three in a big bowl, shake it down good with black pepper. Stir the juice up, lay the beef short ribs in the bowl, keep pressing them down, criss-cross after every four/five short ribs depending on how the bottom of the bowl tapers, keep pressing them down to get the marinade juice to the top. Let 'em sit in the fridge covered with foil for 3-5 hrs. When I do beef short ribs this way, I'm usually grilling over med charcoal heat, and I usually end up grilling about 50-80 of them for the masses (each of my Weber grills will hold about 25 or so comfortably without them overlapping/touching each other...got one charcoal grill that will hold about 40 at the time). Make the same concoction as the marinade to baste with separately. The soy sauce makes them get cooking kinda quick...about the time you've got 20-30 laid across the grill, it's damn near time to go back to the first ones and start flipping. Knock 'em down with the basting juice, get ready to flip again within 4-5 mins at best. Rinse, wash, repeat til they just get a little skint over on both sides and pull 'em. I always have my flanken-style beef short ribs sliced a 1/4" thick...perfect thickness.

Grill 'em one time this way brother, and you'll grill 'em this way another hundred times in the future. If you ever have wknd plans and a get together with folks, and ask what they'd like to have...they'll tell ya again and again...can you do those beef short ribs again? I guarantee it...willing to bet the farm on it!! Without getting into a Korean type/sriracha style spice on beef short ribs, the absolute best way to grill flanken-style beef short ribs.

Jason, I forgot to dry rub the short ribs last night. They're lounging in a pool of your marinade now. I had to substitute Balsamic vinegar, because my wife used all of the White vinegar yesterday, cleaning the coffee makers.
They're going to get around a three hour soak.

 

[USMC615]

Jason, I forgot to dry rub the short ribs last night. They're lounging in a pool of your marinade now. I had to substitute Balsamic vinegar, because my wife used all of the White vinegar yesterday, cleaning the coffee makers.
They're going to get around a three hour soak.

Sounds perfect Steve, balsamic vinegar be just fine no doubt. I run white, distilled vinegar through my coffee makers as well about every 30-45 days.

 

[srb08]

No idea why the third pic wouldn't load in the previous post...try it again.
View attachment 58813

Kinda looks like a joust that ended in a draw.

 

[Jon1212]

Jason, I forgot to dry rub the short ribs last night. They're lounging in a pool of your marinade now. I had to substitute Balsamic vinegar, because my wife used all of the White vinegar yesterday, cleaning the coffee makers.
They're going to get around a three hour soak.

Balsamic vinegar is a great way to go. I use it on asparagus, squash, red onion, etc before grilling. It really is quite good at enhancing natural flavors, without being too acidic. Kind of like marinating in red wine, but better.

 

[amberg]

No idea why the third pic wouldn't load in the previous post...try it again.
View attachment 58813

That looks pretty neat, might have to get a chicken and try that myself.

 

[USMC615]

One thing I've noticed with the pellet mfg's on the Traeger...it seems the Louisiana Grills pellets smoke and cook a little bit hotter than the CookinPellets and the Rec-Tec pellets do. And I've yet to even sample any Traeger pellets. I don't mind one bit the Lousianna Grills pellets burning a little hotter than the others...when ya using meat probes, I'm looking at internal grocery temps...hell, if they'll save me some pellet usage, more power to them. Simply back the selector switch off a notch temp-wise and let it roll and go. I'm still in the pellet sampling stage with this thing...ain't no pellets really outshined any other yet...you can tell a difference btwn the pellets I've tried so far, but it's not an overwhelming difference. The groceries are absolutely fine off this thing. I think the true test of what you're looking for on a pellet smoker will be with a long smoke on beef...i.e. Brisket. If the pellets will pass the test on a long smoke like that, they're good. I've done several Boston Butts, whole chickens, half chickens, on the Traeger so far...they're crazy ass good and I can tell a slight difference with the pellets on the bark outside of the Boston Butts during a long smoke, but nothing that's been too crazy different as of yet.

I do know one thing, getting off the pellet mfg'r deal...this damn Traeger Pro 34 is a badass machine. It'll handle some serious quantity of groceries if ya got a crowd of 10-15 mouths to feed...It'll handle that easily square inch-wise, no problemo!

 

[USMC615]

Balsamic vinegar is a great way to go. I use it on asparagus, squash, red onion, etc before grilling. It really is quite good at enhancing natural flavors, without being too acidic. Kind of like marinating in red wine, but better.

Yepper!

 

[srb08]

Balsamic vinegar is a great way to go. I use it on asparagus, squash, red onion, etc before grilling. It really is quite good at enhancing natural flavors, without being too acidic. Kind of like marinating in red wine, but better.

We cook a fair amount with Balsamic. The pure high dollar stuff is way too expensive but the blended stuff work just fine. It's great on Aspapragus, haven't tried it on Squash or onion. I'm going to do some peppers and onions on the grill with the Short Ribs, I'll hit them with some Balsamic while cooking.

 

[srb08]

Short ribs ready to come off the grill, with a little chicken as a side dish.
Ribs were marinated in the mixture from Jason, highly recommended.
Next time, I'll try the additional ingredients from Jon1212.

 

[USMC615]

Short ribs ready to come off the grill, with a little chicken as a side dish.
Ribs were marinated in the mixture from Jason, highly recommended.
Next time, I'll try the additional ingredients from Jon1212.
View attachment 58866

Excellent Steve...just keep it on a low heat deal...booking a flight now. Looks great Steve. You do the short ribs in that marinade/basting concoction one time, you'll do it a hundred times. I'm gonna add the spin @Jon1212 puts on his next time I do the short ribs. I like the ginger lightly idea.Enjoy the groceries, they'll be some fine eats.

 

[Hinerman]

Another 120 lbs of pellets to go with the existing about 100 lbs of pellets on-hand, for the Traeger smoker. I be's good for a little bit fellas.
View attachment 57609

I see you have the pellets. Do you know anything about the Louisiana Grills?

 

[USMC615]

Never grilled or smoked on a Louisiana Grills model before.

 

[Jon1212]

Here's a slight variation of the Cheesy Bacon Potatoes I posted earlier in this thread.
I used 2 1/2 pounds each Yukon Gold, and Red potatoes cubed, and parmesan cheese to replace the russet potatoes, and colby jack.
I still browned a half pound of diced bacon for the base, and used the butter, seasoning, red onion, and beef bullion.


45 minutes later, and that's a wrap....

I almost feel sorry for the barbecued chicken we're having with the potatoes.

 

[amberg]

View attachment 60446
Here's a slight variation of the Cheesy Bacon Potatoes I posted earlier in this thread.
I used 2 1/2 pounds each Yukon Gold, and Red potatoes cubed, and parmesan cheese to replace the russet potatoes, and colby jack.
I still browned a half pound of diced bacon for the base, and used the butter, seasoning, red onion, and beef bullion.

View attachment 60456
45 minutes later, and that's a wrap....

I almost feel sorry for the barbecued chicken we're having with the potatoes.

The kind of food I like to eat! A winner in my book!! Reminds me of mamas crock pot scalloped potatoes with Velveeta cheese. So damn good.

 

[Roadfxr]

View attachment 60446
Here's a slight variation of the Cheesy Bacon Potatoes I posted earlier in this thread.
I used 2 1/2 pounds each Yukon Gold, and Red potatoes cubed, and parmesan cheese to replace the russet potatoes, and colby jack.
I still browned a half pound of diced bacon for the base, and used the butter, seasoning, red onion, and beef bullion.

View attachment 60456
45 minutes later, and that's a wrap....

I almost feel sorry for the barbecued chicken we're having with the potatoes.

I'll definitely be trying this out. My mouth is watering.


Sent from my iPhone using Tapatalk

 

[amberg]

Not grilled or smoked, but this is what I made a couple days ago. Some cracklings from the bacon trimmings, I am munching on them as I type here. I love pork cracklings!