Whatcha grillin?

Discussion in 'The Howard Stern Show' started by Beth143nacho, Jun 27, 2015.

  1. Beth143nacho

    Beth143nacho Well-Known Member VIP

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    im running out of stuff to grill

    I bought a weber charcoal rotisserie and threw on some pork and lamb loins, some chickens, etc.

    Then I bought an offset barrel smoker and did everything from ribs to chicken to pork butts...

    Then there's the gas grill for burgers, dogs and stuff...


    So... What are your favorite grill recipes??
     
  2. PropRmodulation

    PropRmodulation Well-Known Member

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    I am trying corned beef on the smoker for the first time. It should be ready at 8PM. I will let you know.
     
  3. babybear

    babybear r.i.p 8/3/15, Wherewolf of AZ VIP

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    thin pork chops
     
  4. Beth143nacho

    Beth143nacho Well-Known Member VIP

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    Ha... I actually did that today. I did it wrong tho...
     
  5. PropRmodulation

    PropRmodulation Well-Known Member

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    Uh oh. How so?
     
  6. Bubbleguts420

    Bubbleguts420 2 word review, shit sandwich

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    I marinate some chicken breast or thighs in Cesar dressing. (The vinegar/oil based one not the creamy one). I add extra garlic and onion or an extra Good Seasons dressing packet.

    Thin bone in pork chops in some spicy Allegra marinate.

    Steak tips (or a couple tri tips cubed up) in a mix of Italian dressing, A1 and lots of spices.

    Mix some chorizo in your hamburger meat (but you need to cook them at least medium well, since it's pork)
     
  7. Jayla

    Jayla Ou ai-je l'esprit? Gold

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    Ribs for the kiddos. Dry rub marinated overnight, cooked low and slow and then I made a bbq sauce for quick grilling/charring.
     
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  8. NyMarkNy

    NyMarkNy VIP Extreme Gold

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    Thats my favorite way to do ribs. Low and slow until tender, then mop with sauce and hit it on a scorching hot grill to caramelize and char a little.
     
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  9. Lemmy

    Lemmy Douchebag Extraordinaire Gold

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    Brisket.

    Grill to 225 (indirect) with preferred wood chips for smoke. Olive oil on brisket them rub with mix of pepper, salt, brown sugar, and cumen. Make tray out of heavy foil place brisket fat side up on tray and close grill. Cook to 175 then wrap tightly in foil and back on the grill to 185. Leave in foil then wrap with a towel or two and place into an empty cooler. Let rest as needed. Perfection sliced! :yes:
     
    Last edited: Jun 27, 2015
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  10. Rip mcdivvit

    Rip mcdivvit Well-Known Member

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    Flank steak. I stopped using lighter fluid to get the charcoal burning. It made everything taste like diesel. Instead I use an electric ring to light charcoal. Works well.[​IMG]
     
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  11. Beth143nacho

    Beth143nacho Well-Known Member VIP

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    My offset barrel smoker is new, so I have a difficult time adjusting he temp. Had it at 200 degrees for about 6 hrs and wasn't compeltely cooked to perfection. It was cooked, but in the leathery region... Needed a bit more time.

    I just used the spice pack it came with, put it on its fat cap to render for the first hour, then flipped (sonthat the rendered fat basted the meat) for an hr, then wrapped in foil for 2 hours.

    Cooked with sliced potatoes wrapped in foil with a stick of butter and a half of an onion as well as carrots in a foil pouch with cumin and. Orange juice (omfg good).

    Everyone should own "the flavor bible". As well as Steven raichlens books on bbqing. "Sauces rubs & marinades" and "ribs ribs ribs" are must haves.

    The flavor bible is simply a list of ingredients and what goes well with them. I consult it whenever I have an ingredient and need inspiration. Carrots, it seems are great matches with both orange juice and cumin.... And superb matches with both at the same time.
     
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  12. Ingens

    Ingens VIP Extreme Gold

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    That's my menu for tomorrow!
     
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  13. Lemmy

    Lemmy Douchebag Extraordinaire Gold

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    How long does that take? I use a a "Looftlighter" which works great but was a little pricey.
    [​IMG]
     
  14. Rip mcdivvit

    Rip mcdivvit Well-Known Member

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    Geez...i want one of those. That one i have is only supposed to take 10 minutes but its more like 20. It was only $9 so i abuse it. They have a warning on the label that i will ruin it if you leave it in over 10 minutes. Gets super hot coals in 20 mins.
     
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  15. Lemmy

    Lemmy Douchebag Extraordinaire Gold

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    For $9 fuck it. The Looftlighter was about $100. It takes maybe a little over a minute to get the coals to flame upon 1st turning it on. Lighting a few other spots only takes 20-30 seconds. It's like a hot rodded heat gun. It works well but I always worry it's gonna take a shit (almost two years old) and I'm not sure the cost difference is worth the time savings.
     
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  16. Beth143nacho

    Beth143nacho Well-Known Member VIP

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    I use a chimney lighter. $5. Red hot coals in 10 minutes
     
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  17. PropRmodulation

    PropRmodulation Well-Known Member

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    My corned beef turned out good. Good enough it is already gone. I bought a 4LB prepared corned beef from a butcher who corns their own beef. Got my smoker to 350 degrees, wrapped corned beef in foil fat side up. Cooked 4 hours without touching it. It was cooked perfect. Maybe a little salty? Next time I might rinse or soak beef in water prior to cooking.
     
  18. max rockatansky

    max rockatansky I'm just here for the gasoline Gold

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    Last weekend I grilled a BBQ chicken pizza on the Webber kettle on Saturday. Sunday I hooked up the Pitmaster IQ to the Webber and smoked two pork tenderloins to perfection.
     
  19. Beth143nacho

    Beth143nacho Well-Known Member VIP

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    Might go to the local quarry store and have them cut me a 22" circle slab of granite to use as a pizza stone...
     
  20. face palm

    face palm Well-Known Member

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    i soak for 2 days
    changing the water frequently
    a smoked corned beef is a pastrami