Week 5 - Grilling, Smoking, & Drinking ENTRY Thread

[Seinfeld]

It's tailgate and drinkin time again...

LA Tech - Anything goes (Winner - klc90)
NC State - Anything goes (Winner - PBRME)
Memphis - Pulled pork and/or ribs (Winner - mcdawg22)
LSU - Cajun (Winner - MerdianDog)
A&M - Beef
Bama - Anything goes
Vandy - Anything goes
Kentucky - Chicken, bourbon
Arkansas - Pork
Auburn - Seafood
TN State - Anything goes
OM - No contest (Thanksgiving)

With our boys traveling to steer-country this weekend, it seemed like as good a time as any to throw some beef on the grates, so anything beef qualifies this week. I'm not prepared to do a brisket, so I'm leaning towards a tri-tip and maybe some beef ribs this weekend. Also, I'm 99% sure I've never actually had a moscow mule before, but my mother in law got us some cups last weekend, so I may be giving those a shot tomorrow.

As far as the game goes, I really have no idea who wins this thing, but I'm putting my money on the under either way. I think the NC State comparison is solid, and I just don't see these teams combining for more than 34-40 points best case. I may see if I can snag a teased parlay for this one, OM/Bama, UGA/Ark, and KY/Fla because all those lines look enticing to me.

Good luck, and let's hope that some beef will finally bring out the pics of wifes' racks this weekend

 

[Jeffreauxdawg]

Snake River Farms wagyu tri tip. Dry brined for 30 hours in Himalyan pink salt. Smoking at 250 on the kamado until it gets to 120 and then reverse searing up to mid rare at 130ish. Doing a chipotle rub and smoked chimichurri for a dipping sauce.


Serving with kamado baked potatoes (Coat the skin with olive oil, salt, and pepper before wrapping in foil to get it crispy) and sauteed leeks and mushrooms. Also grilling beef brats and letting them bathe in Shiner Bock beer tub with onions and sauerkraut.
For snacks, grilling some marinated cheeses and beef summer sausage.

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Got the snacks and brats. Tri tip will be going on around the first quarter as we have some neighbors coming over.

Bourbon soaked guda, lightly grilled beef summer sausage, and marinated and grilled halloumi...

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Beef brats are grilled and are currently bathing in a sweet pepper, onion, Jalapeno, and Shiner Bock bath. Also threw some beef franks on for the kids

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Tri tip came out great. Reminded me of prime rib and rib eye flavor wise. Melts in your mouth, but that might just the SRF wagyu, tons of marbling in there.

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Keeping with the Texas theme,I broke out a bottle of Garrison Bros Small Batch....

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Go Dawgs. Close this mofo out against the dbaggies.

 

[RivaDawg]

Snake River Farms wagyu tri tip. Dry brined for 30 hours in Himalyan pink salt. Smoking at 250 on the kamado until it gets to 120 and then reverse searing up to mid rare at 130ish. Doing a chipotle rub and smoked chimichurri for a dipping sauce.


Serving with kamado baked potatoes (Coat the skin with olive oil, salt, and pepper before wrapping in foil to get it crispy) and sauteed leeks and mushrooms. Also grilling beef brats and letting them bathe in Shiner Bock beer tub with onions and sauerkraut.
For snacks, grilling some marinated cheeses and beef summer sausage.

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Damn, that looks good!

I’m doing steaks, roasted sweet potatoes, and mushrooms.

 

[PBRME]

Smoked pot roast with potatoes, carrots, onion, and mushrooms.

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seasoned and sweating
Haven’t added the sink and cabinets yet but the new covered kitchen is paying off.

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[Antonio Brown's Foot]

Beef Kabobs

Beef, peppers from the garden (bell, banana, and jalepeno), cherry tomatoes, and onions. Marinating the beef overnight in sunflower and olive oil, Italian seasoning, Garlic salt and pepper. Cutting up and soaking veggies in Italian dressing.

Cooking begins tomorrow morning at 11:00 a.m. with the first football games.

 

[MeridianDog]

NY Strip Steak Sandwich with onions and balsamic vinegar

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Here is a nice higher end sandwich with great flavor. The flavor of the sandwich is enhanced with caramelized onions and balsamic.

If you find a good rich balsamic vinegar, the steak, onions, and a nice baguette, you will have everything you need. The sandwich works well using leftover steak, but is good enough to justify cooking steak from scratch if needed. All the beefy cuts (NY strip T-bone, Porterhouse, Sirloin and Ribeye) work well. The biggest thing to remember is to not cook the steak too long and to slice the steak as thin as possible.

Ingredients:

1 long baguette
8 – 12 ounce Steak – leftover or freshly cooked for this sandwich
2 medium Onions, thin sliced
2 Tablespoons Balsamic Vinegar
1 Tablespoon Unsalted butter
1 teaspoon vegetable or olive oil
(to taste) Salt
(to taste) Black pepper
3 Tablespoons Mayonnaise
1.5 Tablespoons Yellow Mustard

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Directions:

A baguette with a firm crust and a soft center works best for this sandwich. Look for one that is not too thick, with a little crunch in the crust. It will work better than a big soft French loaf. If you are unable to find a thin baguette, find the narrowest loaf you can and trim the middle third out of it if needed to create a thinner loaf for your sandwich. I used a NY Strip for this sandwich. It was just a little over an inch thick, seasoned with some Lawry's and black pepper. Ribeye would work well, too. If you have it, leftover steak works fine.

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Sauté the onions at medium heat in a Tablespoon of butter and a teaspoon of oil. Sauté them until they caramelize and get somewhat brown. Stir them often as they cook to be certain they don’t burn. It takes a while to sauté onions. When they get nice and brown, add a tablespoon of Balsamic Vinegar and set them aside

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Having the onion flavor in the steak is achieved by cooking the beef in the same sauté pan used to caramelize the onions. Cook the steak at medium high temperature for three or four minutes per side. Pull the steak from the sauté pan when it reaches rare doneness (cool red center) and allow it to rest for at least ten minutes. Do not slice the beef until it has rested for 10 minutes.

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While the steak is resting, lightly toast the inside of the baguette under the broiler and mix 2 parts mayonnaise (3 Tablespoons) with 1part (1.5 Tablespoons) yellow mustard.

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7. When it has rested, slice the steak cross the grain as thin as possible.

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8. When the bread is lightly toasted and out from under the broiler, warm the steak (with the balsamic vinegar for a minute or two at medium low temperature in the sauté pan. Pull it as soon as it has been warmed. There is no intent to cook it any more than exposure to medium low heat for 1-2 minutes accomplishes, since cooking past rare to medium will only toughen the strips.

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Dress the baguette with the mayonnaise/mustard condiment mixture. Place the steak slices and balsamic onions on the condiment dressed, toasted bun. Hopefully there will be lots of onions, since they add considerably to the taste of the sandwich. Cut the loaf into two sandwiches and serve with kettle chips.

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[Jeffreauxdawg]

I'm guessing you were definitely in need of a roux-doo.

 

[Rebeldude]

Brisket has been trimmed and seasoned, now resting in the fridge until about 11 tonight.
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A little early morning check in. Almost ready to wrap.


Final product. Flat was a little dry, but it was a cheap brisket.





Smoked Mac and Cheese



Brussel Sprouts






Belly full right in time for kickoff!

 

[mcdawg22]

As Snake Plissken said, “Your rules are beginning to annoy me.”

Planned on doing brisket, but neighbors really wanted pulled pork so I went that direction.

Rubbed a 8 pound shoulder with Heath Riles Pecan Rub and Malcom’s Hot Rub at noon and set in the fridge.

Pulled the shoulder out and reseasoned with a little more mix combined with apple cider vinegar. Ain’t gonna lie, I thought about risking trichinosis to drink that juice.

Shoulder on the grill at 9 because I go raw dog baby and that will take at least 16 hours.
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Got in the pool with my daughter to play for proabably the last comfortable night of the year and watching that pig smoke.
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Daughter has gone inside and I’m left with my thoughts and my JLS’s koozie. Night Court Bitches!
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PS, I am doing a tenderloin if I don’t get too shithoused on the golf course Sunday. I’m sure it will look like a donkey dick.

Uh oh!!! Rusty Wallace has crashed his car in my recycling bin and it looks like disaster.
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Pulled it off and I’m not sure what pig is getting more smoked, this one or the one in Athens.
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Sunday night tenderloin. Man it was delicious.
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[Jeffreauxdawg]

Your drunk looks like my stoned. Have a scoreboard for the koozie and the donkey dick.

 

[mcdawg22]

Your drunk looks like my stoned. Have a scoreboard for the koozie and the donkey dick.

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Appreciate it JLS!!! Humble brag number 3. I’m breaking this ***** out Sunday. MSU Golf posted it on Twitter Friday morning, I called 20 minutes later, and it was one of two left. They said it would be at my house Monday, I got back from soccer Saturday and that 17’er was on the front porch. Thank you @hailstategc

 

[Seinfeld]

I know, I know. Like our offense, the weekly themes look great on paper, but execution is always a struggle. Especially with the degens on this board.

Next season, I’m thinking we may do it a little different and give bonus points for sticking to the theme while not disqualifying those that don’t, but we’ll see. If it’s any consolation, I think the year end prize is going to be well worth the heartache. A unique item that can’t be found in stores

 

[RivaDawg]

View attachment 22161Getting the morning started.

 

[mcdawg22]

I know, I know. Like our offense, the weekly themes look great on paper, but execution is always a struggle. Especially with the degens on this board.

Next season, I’m thinking we may do it a little different and give bonus points for sticking to the theme while not disqualifying those that don’t, but we’ll see. If it’s any consolation, I think the year end prize is going to be well worth the heartache. A unique item that can’t be found in stores

It ain’t nothing but a thang chicken wang. I wish I was doing a brisket. This whole idea is brilliant and I appreciate the effort and thought you put into it. Now let’s eat drink and get that dub.

 

[oxfordrebel22]

Snake River Farms wagyu tri tip. Dry brined for 30 hours in Himalyan pink salt. Smoking at 250 on the kamado until it gets to 120 and then reverse searing up to mid rare at 130ish. Doing a chipotle rub and smoked chimichurri for a dipping sauce.


Serving with kamado baked potatoes (Coat the skin with olive oil, salt, and pepper before wrapping in foil to get it crispy) and sauteed leeks and mushrooms. Also grilling beef brats and letting them bathe in Shiner Bock beer tub with onions and sauerkraut.
For snacks, grilling some marinated cheeses and beef summer sausage.

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Gosh damn you’ve won already.

pro-tip for others - Snake River wagyu is expensive, but it’s so damn good! You don’t want to make it a habit unless you’re loaded, but once or twice a year, for a special occasion, it’s absolutely worth it. The downside, though, is that it’ll make you realize the steaks you really like aren’t as good as you thought they were.

 

[Antonio Brown's Foot]

Breakfast

Cheese and jalapeno biscuits, sausage, and omelette.

 

[Uncle Ruckus]

You doing Malcolm Reed’s smoked ms roast?

 

[Antonio Brown's Foot]

First one in the oven. Daughter has to go to work this afternoon, so I'm getting one fixed for her.View attachment 22162View attachment 22163View attachment 22164

 

[HotMop]

Going with the ole reliable Beef Short Ribs. Since I'm competing against Snake River Farms I should add I got these puppies from Grocery Outlet. A fine establishment in Lynn Haven, FL with beef sourced from the cheapest supplier available

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Just a quick dry rub of salt, pepper, garlic powder, paprika, cayenne, and celery seed.

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Just pulled these and wrapped for a post game meal.

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[MS-halfstep]

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Dry aged Alberta beef with asparagus & mushrooms

(mrs-halfstep said no rack shots allowed)


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[MS-halfstep]

That ain't what I thought Antonio Brown's foot would look like

 

[Uncle Ruckus]

That is dry aged??

 

[aTotal360]

A5 wagyu ribeye grilled to PERFECTION.

 

[MS-halfstep]

That is dry aged??

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[PBRME]

You doing Malcolm Reed’s smoked ms roast?

His not your Momma’s Pot Roast.

2nd time I’ve made it. First time I left out the red wine. This time I added it. Would definitely leave it out next time and save the red wine for drinking.

https://howtobbqright.com/2013/11/07/not-your-mommas-pot-roast/

 

[Dawg_4_lifes]

I just opened up 2 cans of the finest tuna in water. Mixed with some mayo, hot sauce, pepper and onion. Plated with some crisp saltines.

 

[mcdawg22]

A5 wagyu ribeye grilled to PERFECTION.

I didn’t realize Lincoln Riley posted on the board.

 

[SirBarksalot]

“I’m out. I’m out of the contest.”

like Mcdawg cooking pork shoulder for some neighbors. 11lbs, went on around 11pm. Finally gave up and wrapped it an hour ago. I don’t like doing that. But finally up to 189. Still won’t be ready in 30, which is when I need it.

 

[PBRME]

Had that happen to me. I now finish it early and rest it in a cooler, or lower my smoker to 180 and let if ride until I’m ready for it.

 

[RivaDawg]

Rain is delaying steaks until tomorrow. Right now, I’m just enjoying the Bama beat down!

 

[Seinfeld]

“Not done enough” - my mother in law

 

[Seinfeld]

JoeLee is fancy like

which reminds me of a song…

 

[Dawgbite]

Smoked Stuffed Meatloaf. 66% Welcome Home ground chuck, 33% Italian sausage, bread crumbs, a little onion, and seasoning. Make softball size balls. Stick a beer can in the middle of the ball and form the meat around the can making a meat cup. Wrap with bacon. Pull the can and fill the meat cup with mashed potatoes and top with cheese. Filled a couple with mushrooms and onions for something different. Smoking on the Egg at 300 til an internal temp of 165. If only I wasn't computer illiterate and could post pictures.

 

[mcdawg22]

“I’m out. I’m out of the contest.”

like Mcdawg cooking pork shoulder for some neighbors. 11lbs, went on around 11pm. Finally gave up and wrapped it an hour ago. I don’t like doing that. But finally up to 189. Still won’t be ready in 30, which is when I need it.

Man I hate when that **** happens. It’s funny how different meats can cook.

 

[RivaDawg]

Sunday morning bump.

 

[HotMop]

Make Ole Miss best Turkey regardless of cook style.

 

[Jeffreauxdawg]

Thought I would update to show the marbling on the SRF wagyu... Hard to see just off the grill at 130ish. Got into the leftovers for a Sunday night football sammy. You can see all of the marbled fat fresh out of the fridge and sliced up. It's the best beef in America.

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Good news is I picked this up at the grocery store for $17.95/ lbs since we are in the area where SRF is located. Bad News is I pay $4.09 a gallon for gasoline.

 

[RivaDawg]

I never thought I was a great cook. I thought I was an ok cook…but damn, some of you guys can throw down with the meat!

 

[oxfordrebel22]

Thought I would update to show the marbling on the SRF wagyu... Hard to see just off the grill at 130ish. Got into the leftovers for a Sunday night football sammy. You can see all of the marbled fat fresh out of the fridge and sliced up. It's the best beef in America.

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Good news is I picked this up at the grocery store for $17.95/ lbs since we are in the area where SRF is located. Bad News is I pay $4.09 a gallon for gasoline.

SRF Wagyu is just insanely good. I don’t know how they grow beef like that, but if I knew how, I’d go buy some dang cows today.

 

[Jeffreauxdawg]

Here you go 22... Nice little CBS special about the history and ops at SRF. Moving here from Texas was like finding a beef gold mine. My local Kroger carried Nolan Ryan beef and very rarely had anything above choice in TX. Now the local Albertsons has SRF wagyu and Double R prime (Double R is all of the non wagyu beef from SRF.) The SRF tri tip online is $79.00. I picked mine up at the grocery store for $37.