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

[Davedacarpainter]

Oh my!

I’m crying a happy little cry right now.

 

[limp]

My Gout is acting up just looking at that....

 

[General karthief]

Oh my!

I’m crying a happy little cry right now.

guess if I hit the road now and don't get popped for speeding I'd still be late for dinner?

 

[Davedacarpainter]

guess if I hit the road now and don't get popped for speeding I'd still be late for dinner?

Nah JR, I’ve got a back up cowboy ribeye I didn’t show y’all. Come on down.

 

[General karthief]

Nah JR, I’ve got a back up cowboy ribeye I didn’t show y’all. Come on down.

you mean up?
I'm down and a little to the left

 

[Davedacarpainter]

you mean up?
I'm down and a little to the left

That’s right, you’re a florida boy

 

[Davedacarpainter]

you mean up?
I'm down and a little to the left

So, yes, up

 

[02 281 GT]

Man. I could really go for a steak. I haven’t had one since January.

 

[Davedacarpainter]

Man. I could really go for a steak. I haven’t had one since January.

*BURP* too late…..

 

[Rdub6]

*BURP* too late…..

I’m all for the steaks ….. t-bone, cowboy ribeyes…… it’s all good…. I even like my London broil sliced thin after being marinated in Yoshidas ….. love ‘em all…..… but give us something, just something on Booger!! Booger needs some love too!

 

[General karthief]

*BURP* too late…..

And I was almost there

 

[IIGood]

Let's see if this works out.....



Got a small brisket flat at Sams today and am gonna try my hand at "smoking" it.

 

[General karthief]

Ahhh, your gonna have trouble keep'n it lit

 

[IIGood]

Pulled it off a little too soon as the weather was turning for the worst (rainy).

The brisket was just "meh." I know i had to have done something wrong, just not sure what. I'm sure taking it off early didn't help. Didn't come near that magic 203 mark. The grill stayed in the sweet spot though, right around 235.

I seasoned it with some Montreal steak seasoning. That gave some decent flavor but was still a bit tough. Not that "melt in your mouth" I'm used to from some local establishments.

 

[Ronin38]

I love that Montreal Steak Seasoning. Sorry it didn't quite come out the way you like, did it get a little dry while cooking, maybe?

 

[IIGood]

I love that Montreal Steak Seasoning. Sorry it didn't quite come out the way you like, did it get a little dry while cooking, maybe?

The MSS is quite awesome. I've always got that in my spice rack, right next to the Old Bay (Marylander here!).

The brisket didn't have much fat on it so that may have been one reason for the dryness.

 

[Ronin38]

I have Old Bay as well. Mostly just use on fish, which I don't cook very often. We usually go out to eat for fish.

 

[Olivethefet]

Brisket is tricky to cook. For me at least. I've been told that the smaller they are the harder they are to cook.

It turned out OK in my opinion. You could actually eat it! That's more than some can say.

 

[bird_dog0347]

I don't spend much time in the off-topic forum so I never saw this thread till now... Here's some of my work.

a Cuban Nuke (Bacon Bomb), basically a Cuban sandwhich but a bacon wrap instead of bread.




Grilled tenderloin



You've got to dry age your own steaks!


Tiger stripe figs with goat and parm cheeses, truffle honey, bacon, served as an appetizer


Homemade pizza with Prosciutto, arugula, balsamic glaze, figs, mozzarella


Porkbelly burnt ends


Texas Twinkies brisket and cream cheese stuffed


Home made tacos, using Ohla tortillas (My cousin owns the brand and they are SOOO good)


I had some leftover Birria Taco meat and the wife wanted Eggs Benedict. The bottom is honey cornbread and my home made smoked then pickled jalapenos, cooked in a waffle iron, birria taco meat, poached eggs, chipotle and cilantro hollandaise sauce


And finally a beef wellington I made a while back.

 

[7991LXnSHO]