Official "show Us Ur Grill" Thread

#63
So I've taken another stab at ribs. This time I'm using real ribs instead of those "boneless" ones. They cooked completely different since a lot of the infrared heat had to pass by/through the bone first. The boneless ones are more like a loin and without those bones the meat cooked faster and got dryer and tough.

so here they are loaded and already in for 1 hour.
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and Done at 2 hours:
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They are currently wrapped in foil resting in a cooler for 2 hours.
 
#64
Asian Chicken: Brined 48 hrs. In soy sauce, water, spices. Then dry rubbed with salt, pepper and wasabi powder. Sounds promising.

well the dry rub got a little too toasty and it honestly had more salt in it than I would have liked. So I ditched the skin and all is good. The brine really allowed the chicken to stay extra moist and has a hint of soy. I won't mind trying this one again, just need to make some minor adjustments.

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#66
DocG said:
Looks awesome but I can see you maybe rubbed your meat a bit much. The skin is the best part!


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You are correct. The rub was to be portioned for a 12lb turkey, inside and out. I had a 6lb chicken, so I ended up with more of a bark like you would on a pork shoulder. My brain stopped working and I used most of the rub. Lesson learned. However, with wassabi powder, you get all the flavor without any of the heat.
 
#68
For my friends that feel the need they have to wait until spring:

If you are hungry, look away now.


9 lbs. of bone-in pork shoulder and 4 1/2 hours of low cook time to internal temp of 160*. It's resting in foil and waiting to be shredded.
*EDIT* The LP tank that I was using when I first started this adventure was not even completely full, but it ran out today while doing the shoulder. It probably would have lasted even longer if I had not used it on the fry stand to cook up some catfish a few times.

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#70
DocG said:
You are killing me man! Killing me!

How many people do you feed every night? A small army!


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Nah. Half of that is going to get shredded then vacu-sealed and frozen. The other half will go to feed 4 people for 2 meals. BBQ pork sandwiches and a plain pulled pork with black eyed peas and greens.
 
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#75
I really wish you would quit posting pics of your wife and ruining a thread full of deliciousness that most men would eat.

If that's what you like to eat, good for you.


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#80
Continuing with de-virginizing this thing. Tonight's special... 5lb beef roast. Simple salt and pepper with a Montreal rub.
I don't do this to torture, but to inspire. Get out there and grill my friends.

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Half way done at 75* internal temp:

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10 degrees off the mark: Time to go put the top on to quick render the fat cap down,

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