What is everyone grilling and drinking for the holiday?
- Thread starter jolly17er
- Start date
Baby back ribs in the smoker, Shiner White Wing in my hand
Ribs are in the final hour, smoked some cheese yesterday, even some Edam. White Wing is possibly Shiner's best beer.
Ribs are in the final hour, smoked some cheese yesterday, even some Edam. White Wing is possibly Shiner's best beer.
I'm having grilled hot dogs, beans and a cold beer. Don't feel too sorry for me, went out with friends last night and had a nice steak. Just taking it easy today and watch some of the Indy 500. Even though it has been over 10 years since my dad's passing, kind of sad watching it as we always watched it together.
I'm certainly no expert
But I've shortened the foil time so it doesn't get too mushy, but I still do the smoke, foil, smoke. I add more rub after I take it out of the foil, and add wood again. Most people don't add wood and say the meat can't absorb any more smoke, but I figure it can't hurt, and the bark will absorb it. I think the 3-2-1 makes it much harder to screw up, which is good. Since mine are baby backs it's more like a 2-1-1, but these are almost four pounds each so it's taking a little longer. Maybe thirty more minutes. I also think I've decided cherry wood is my favorite for everything, sometimes mixed with apple or pecan.
But I've shortened the foil time so it doesn't get too mushy, but I still do the smoke, foil, smoke. I add more rub after I take it out of the foil, and add wood again. Most people don't add wood and say the meat can't absorb any more smoke, but I figure it can't hurt, and the bark will absorb it. I think the 3-2-1 makes it much harder to screw up, which is good. Since mine are baby backs it's more like a 2-1-1, but these are almost four pounds each so it's taking a little longer. Maybe thirty more minutes. I also think I've decided cherry wood is my favorite for everything, sometimes mixed with apple or pecan.
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Got a Brisket on the grill should be ready by 6. Canebreak and Abita Andygator. Also Made the Memphis Cole Slaw.
Not overly. Obviously, the underlying rub you use will have the greatest impact on savory. The sweet from the brown sugar and honey is definitely poignant, but not overpowering. The key is regulating the Tiger Sauce. Too much and the sweet gets overpowered. Less is more. For tomorrow's racks I'm going to finish them on the grill to really candy them up.
Nice.
After that Dale's soak, be sure to sprinkle some of this on before it hits the grill:
Umami-rifific!
We also would have accepted "ketchup" as the sauce of choice.
One of my friends worked at the Outback. He said that when someone ordered a well-done steak and then doused it in ketchup, he knew he was in for a crappy tip.
After that Dale's soak, be sure to sprinkle some of this on before it hits the grill:
Umami-rifific!
We also would have accepted "ketchup" as the sauce of choice.
One of my friends worked at the Outback. He said that when someone ordered a well-done steak and then doused it in ketchup, he knew he was in for a crappy tip.
Don't need no glaze
I'll put a little less salt in the rub tomorrow, but this bark is fantastic
View attachment 731
I'll put a little less salt in the rub tomorrow, but this bark is fantastic
View attachment 731
I decided on making my famous sharp cheddar infused burgers. 1.5 lbs ground chuck, half a pound ground sausage, infused with small cubes of sharp cheddar cheese. Pat them out and throw them on the grill. Mrs. Jolly17er loved them. Now drinking mojitos on the deck, as the kids swim in the pool.
I use cajun cooker's rub and add some cinnamon chipotle to it
Their rub has a good kick to it with a little bit of sweetness. Adding some cinnamon chipotle also gives it a good flavor
Their rub has a good kick to it with a little bit of sweetness. Adding some cinnamon chipotle also gives it a good flavor
I have about 5 racks of baby backs, sausage and corn on the grill. Well, no corn on yet but soon. As for beer, taking it slow out of the gate with some Shifts and buds. Dogfish Head 90 Min and Widmer Upheaval IPA will be later.
Friday - Grilled burgers wrapped in Bacon
Saturday - Did some crawfish and Smoked Pork Tenderloin (marinated in apple juice and dry rub)
Sunday - Smoked chicken quarters, soaked in brine and dry rubbed
Monday - Steaks
Doubt I'll eat this good in a long time.
Saturday - Did some crawfish and Smoked Pork Tenderloin (marinated in apple juice and dry rub)
Sunday - Smoked chicken quarters, soaked in brine and dry rubbed
Monday - Steaks
Doubt I'll eat this good in a long time.
Ground a chuck roast and made bourbon burgers grilled medium. Now working on a glass of Angel's Envy on the rocks and a Fuente Anejo shark.