It's Grilling Time! The Official Stangnet Grill/Smoke Thread

[Davedacarpainter]

Ghost chili’s have a wonderful smoky flavor to them.

The plants are beautiful, lush things too.

I thought about planting those next spring in my front garden just because they’re such nice looking plants.

the douglah’s looked very similar to the reapers. Deep pretty brown color instead of red.

 

[Noobz347]

I R teh shamed

I did not initially set out to create a grilling experience but I fckt up and did it anyway. I say this because I have no pictures.

I do have however, instructions for repeating:

Hasselback Potatoes ala Noobz

Prepare and make Hasselback Potatoes -
View: https://www.youtube.com/watch?v=6hJEE3gu0V0

Modifications: Make sure the first cut on the potato is the one that creates a long, flat, bottom. Fry this portion in your cast iron skillet. Make it crispy.
Prepare and cook Hasselback Potatoes outside or inside, doesn't make a difference, your preference.
To Finish: Take cooked potatoes and add to the cast iron pan you cooked the steak in along enough beef broth to turn the pan remains in to an adjou sauce. Do this on high heat (ludicrous speed) for 5ish minutes.

Add your favorite baked potato toppings.

It's a twist on these -
View: https://www.youtube.com/watch?v=XOatJPocjDo


My steak turned out amazing but I generally get good results with beef and cast iron. Was not as good as the Tomahawk Steak but... WTF is?

 

[Jinx]

Only time of the year to grill them when they are plump enough because they are free range.


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[2Blue2]

Hey, I got a bone to pick with you..



Sorry couldn't help it.

 

[Ronin38]

Tastes like...?

 

[General karthief]

Chicken

 

[2Blue2]

and elf

 

[2Blue2]

Hot sauce

7 days fermenting is done.
A good 15 minute boil to kill the yeasts.
Added Vinegar, Lime Juice , and Hawaiian Red Dirt Salt.



Yes Dirt Salt



Found this nifty nipple top bottle perfect for suckling like a tit.
This is hot sauce I'm trying to emulate and ketchup just for seeing the color red contrast.
Mine is very orange, the green serranos I guess.
Taste testing has been miserabley hot.
It's way too hot for me though
so
I got that going for me
which is nice.

I'm gonna use some to try to make a Sirracha Mayo sauce so maybe then I can try eat some.
I have had fun with this so far.




I threw some paper towels that i had wiped up some spilt sauce with in the trash can out side.
The next morning there was a large dead cockroach on it.
Was gonna take a pic but with lid off the napkin blew down inside the can before I got my phone from inside house.

Is that even possible? I mean for capsicum to kill a roach? Quickly?

 

[Ronin38]

There you go, your sauce has earned its Title...

Roach Killer!

 

[2Blue2]

Roach Killer hot sauce ~ I like it!
its like a new punk band name in the tradition of Black Flag. OR
its a new bug killer in the tradition of BlackFlag.

 

[Ronin38]

Well then, my job here is done!

 

[Davedacarpainter]

I’m trying a recipe today to make burnt ends from pork belly instead of a beef brisket cap.

I haven’t taken any pictures yet, but I bought a whole pork belly from the butchers yesterday.

I started by removing the skin (which I’ll attempt to cook later as homemade pork rinds). Then cut the whole thing into two inch cubes and have been smoking them for the last two and a half hours using cherry wood.

In thirty minutes I’m going to take them off the smoker and put all the chunks in a pan with about a cup and a half of barbecue sauce, honey and butter. Then i’ll cover them and throw them back on the heat for another hour and a half so they can get all saucy and sticky.

I‘ll take a few pictures here shortly when I put the chunks in the braising pan.

 

[Davedacarpainter]

Pulling them off the smoker

In the pan

Sauced up

I covered the pan with some foil and its back in the smoker for a bit.

Meat candy is on it’s way!

 

[2Blue2]

Wow, that looks good!

Drool, Drool dribble

Pulling them off the smoker

That pan of water in bbq ? is just to keep everything moist?

 

[Davedacarpainter]

Wow, that looks good!

Drool, Drool dribble




That pan of water in bbq ? is just to keep everything moist?

Yes sir.

 

[2Blue2]

Yes sir.

Want to borrow a cup of hot sauce for them?
Looks pretty good probable don't need it.

 

[Noobz347]

View: https://youtu.be/gWKOUxF-Dso

 

[Davedacarpainter]

So for today, I wanted to do ribs.

I‘ve only really focused on pig ribs. Not today boys! Beef short ribs shall be cooked! These stinking ribs weigh from 12-19 oz each!

I‘m searing the outside on the grill with a few chunks of cherry wood because I had it left over from smoking the pig belly burnt ends.

Nice and brown

Into the pressure cooker with some Head Country BBQ sauce, a whole white onion chopped, and a jar of peperoncini (salad peppers).

After an hour I’ll check on them for doneness. I guess I’ll just drink some beer while I’m waiting, I hate doing that, but.......

 

[2Blue2]

I guess I’ll just drink some beer while I’m waiting, I hate doing that, but.......

Oh the suffering.
No not you, me suffering from food envy and hunger

 

[Davedacarpainter]

Ok, it’s going to be cold here this weekend (in the 30’s!). I’ve become such a vagina as I get older......

So I’m whimping out and will cook in the oven.

Anyhow, it’s Conference Championship Sunday coming up (go Chiefs!). I was thinking about doing the hot wings thing again since they turned out so well.

But then I thought, “How about a whole hot chicken?”. Or two......

So tonight I’m dry brining my fresh from the butcher shop chickens. I halved them and brined two of the halves with a kosher salt/poultry seasoning mix. The other two halves got a mix of kosher salt/spicy cajun seasoning.

They'll sit in the fridge till saturday afternoon, maybe sunday morning.

The ”hot chicken” will get a buffalo sauce coating during the cooking process, the other will be a more traditional roasted chicken.

I’ll let you know how it goes.