Whats on the Grill or Smoker?

[USMC615]

 

[srb08]

I guess it's a Chicken kind of day. Here's a couple I did earlier today.
I was going to smoke them but what I assume was a Coon, got in the bottom of my smoker and destroyed everything.
Ended up doing these on the grill.

 

[USMC615]

After 12 years with my Weber genesis silver I purchased a new Weber genesis II LX S340 yesterday. The addition of the side burner is what I wanted the most but after shopping around since the beginning of the year I found this grill for 907 out the door plus I got a 50 dollar gift card. We are having a party this weekend so it's going to get tested. My current grill still works well but I didn't like having to cook on the patio and in the kitchen. This will be the first time having SS grates so hopefully it's no different than the ceramic ones I have on my current genesis

You'll do fine brother...stainless steel grates will hold more heat than you think...gear it down, just barely, just a touch. Keep the grates sprayed down with olive oil, vegetable oil...you'll be fine. Stainless grates cook high...

 

[srb08]

View attachment 70905

Outstanding

 

[USMC615]

I guess it's a Chicken kind of day. Here's a couple I did earlier today.
I was going to smoke them but what I assume was a Coon, got in the bottom of my smoker and destroyed everything.
Ended up doing these on the grill.
View attachment 70906

Need pics of the coon Steve...on the grill. I've eaten those little greasy bastards before!

 

[Deets066]

I guess it's a Chicken kind of day. Here's a couple I did earlier today.
I was going to smoke them but what I assume was a Coon, got in the bottom of my smoker and destroyed everything.
Ended up doing these on the grill.
View attachment 70906

Chicken on the grill is a favorite of mine, looks good.


Sounds like you need to get the coon trap out though

 

[Deets066]

Need pics of the coon Steve...on the grill. I've eaten those little greasy bastards before!

Gotta boil the *s-word out of em first

 

[USMC615]

Gotta boil the *s-word out of em first

That's our practice here as well...

 

[srb08]

Need pics of the coon Steve...on the grill. I've eaten those little greasy bastards before!

Chicken on the grill is a favorite of mine, looks good.


Sounds like you need to get the coon trap out though

When my youngest son raised Steers for FFA, we killed 18 in one night. They had been raiding the feed and my son got pissed.
I've got a couple that have been hanging around. I guess it's time to put out some Cat food and smoke their asses.

 

[Deets066]

That's our practice here as well...

I've never tried it, but know how others have done it.

I've got plenty of other stuff to eat besides goin through the hassle to make them greasy bastards worth eatin

 

[stihl_head1982]

View attachment 70905

Dad gummit, its too late for me to be getting hungry again! That looks wonderful!

 

[USMC615]

Daughter and her college friend on their way...thought I'd get another pic as quick as I could. That's some some fine, moist yard bird right there fellas. They fittin' to come kill it...!!
It's all good though...long as it gets ate. Just want folks to eat and enjoy, be happy. That's why we do this chit on the grills and smokers...

It's all good fellas...

 

[srb08]

Daughter and her college friend on their way...thought I'd get another pic as quick as I could. That's some some fine, moist yard bird right there fellas. They fittin' to come kill it...!!
It's all good though...long as it gets ate. Just want folks to eat and enjoy, be happy. That's why we do this chit on the grills and smokers...

It's all good fellas...

Absolutely agree. I'd much rather cook for a crowd than for just my wife and I.

 

[amberg]

Here's my two ThermPro TP-20 temp gauges whether you use them in meat or simply grill temps with their grate clips. The first one came with a loose battery compartment cover...called the mfg, they said we don't have individual parts for these, but we'll send you another complete unit, free of charge. Well...ok! They are dead nuts on temp-wise. With the two included probes on the Pro 34, don't really need two of the ThermPro TP-20's. I'll be more than happy Mike to send you one of them...just a money crunch thing.

One of my older sisters' has had three big surgeries in the last 75 days...now she's going through radiation and chemo. She ran out of PTO (Paid Time Off) real quick...been toting her mortgage, utility bills, all, the last two months or better. Why I ain't been posting no groceries here in this thread, nor hardly many in the What's For Supper thread. Ain't got no moeney to even think about this stuff here...who the hell wants to se a pic of a silly ass sandwich with a couple of pickles and some chips? It'll get better, and I'll be right back in rare smoking/grilling form, at least I hope, here soon enough.

Anyhow, I'd be more than happy to send you one of these TP-20's, but I can't guarantee no time when it'll get there. I know you wanna monitor temps on meat, etc, just as quick as you can. Maverick makes some good temp probes as well...I decided on the ThermPro based on the pre-programmed, and absolutely user changeability, of the ThermPro line.

We'll talk pellets next up...

View attachment 70694
View attachment 70695

Hope everything turns out Ok with your sister, mama and I will be praying for the both of you!

 

[amberg]

Well, thank you guys! My grilling is pretty simple tonight! Smoked taters and onions, with peppers with butter, and some dogs on the baby Weber again. ( I am jealous )

edit, I used pecan pellets on the coals to get the smoke for the dogs.

 

[stihl_head1982]

...don't ever put them fine ribs meat side down...no no...no no...never!

TROOF!

 

[stihl_head1982]

Mike...get you the tallest spray bottle you can find...mix it with 1/3 of each...apple juice, white distilled vinegar or you can substitute apple cider vinegar, and straight water. If you wanna go a little heavy on one, step up the apple juice. Open that bad boy about twice an hour at the most, after they start to skin over, pump the ribs down to keep 'em moist, get the lid closed immediately. Never, ever flip the rack of ribs and put meat side down. Whether you pull the membrane from the bottom of the rib racks is up to you. I do it most of the time, sometimes I just let 'em roll with it, acting as a heat barrier, if the ribs ain't that thick. Trial and error my man...they'll all get eaten, trust me. That pump bottle on ribs, with the juice recipe, be your best friend...

I love the spritz method. This is solid advice. I started out shoveling hickory coals years ago cooking all night "old school" on a very large pig cooker that I still own. That is not to say I believe there is "only one way" to cook meat. I enjoy these threads and see some wise counsel given concerning meat and methods. The Traeger is the latest thing I've experimented with (not mine, but a dear friend). He asked me to help him get started smoking -- he bought the pellet grill and asked me about meat prep, rubs, sauces and cook times. Keep this thread rolling -- some time we are going to have to have a BBQ get together

 

[srb08]

I love the spritz method. This is solid advice. I started out shoveling hickory coals years ago cooking all night "old school" on a very large pig cooker that I still own. That is not to say I believe there is "only one way" to cook meat. I enjoy these threads and see some wise counsel given concerning meat and methods. The Traeger is the latest thing I've experimented with (not mine, but a dear friend). He asked me to help him get started smoking -- he bought the pellet grill and asked me about meat prep, rubs, sauces and cook times. Keep this thread rolling -- some time we are going to have to have a BBQ get together

We discussed a GTG when we were over at the other place. As spread out as everyone's is, it would be tough. No doubt it would be a good time.

 

[amberg]

Finally got the venison back straps out of the cure and the rub applied to smoke for a couple days in the fridge to dry a little. then into the smoker with some pecan and apple pellets to make some pastrami. and now out of the smoker for a taste test and a couple sandwich's on rye with Swiss cheese. I can not believe how good this stuff tastes.

 

[amberg]

Got it all sliced up today ready to vacuum seal. If the ( GIRLS ) don't eat it up before I get a chance to vacuum seal it!