Official CCS Grillmasters thread

[brett05]

Now most of you would start the rib smoke here, but today I want to try something new. I am going to add the greatest food additive on earth. You guessed it, BACON!!

This is thick cut 8/10 bacon. For those of you that may not know, bacon is rated on slices per pound. Most thick cut bacon is 16/18 bacon meaning you get 16-18 slices of bacon per pound. This is the most common one found in stores. Oscar Meyer makes an extra thick cut that gets you 9/11 sometimes but usually 11/13. This bacon was a gift from my step mom, 8/10.

I layer it in a loose weave across two sets of the ribs.

The last two pictures shows the ribs on my grill with pouches made in 4 layer aluminum foil and apple chips to smoke the ribs. I got started late so these ribs will only smoke for 5-5.5 hours.

As long as I don't forget, I shall have more pics to post this afternoon. Enjoy your BBQ!

 

[brett05]

The ribs are now done. They slow cooked and smoked from 6 AM til 10:45 AM.

I thought for sure the ribs were overdone. Especially when I cut into my spicy ribs. Those ribs got a healthy coating of one tomatoe fromteh garden followed by five habanero peppers and a touch of water so the blender could make it into a flowing paste. I then applied it all to one set of ribs (The ones on the left). I added to all four slabs Open Pit Thick and Spicy. All said and done, just amazing. My guests told me to go to on PitMasters. Too kind. To be honest I have no clue what championship ribs would taste like. Half to try them at Q downtown one day.

Anyway, I can 100% recommend applying bacon to the ribs after the dry rub and then adding more dry rub to the bacon prior to smoking/slow cooking. Some of the best bacon I have ever eaten. Gave a slab and a third away to a couple at my church too.

 

[Bears911]

Here is a picture of a smoker I made. It's called a UDS(ugly drum smoker). It was fairly easy to make and works great. For directions on how to build one either Google it or go to http://www.bbq-brethren.com/forum/index.php It's a great bbq/grilling site.

 

[nvanprooyen]

Dinner tonight....

Fresh shrimp marinated in olive oil, fresh minced garlic, home grown basil, thai chili sauce, red wine vinegar, a bit of tomato sauce as a base and a touch of cayenne pepper. Skewered and grilled over natural lump with a handful of soaked oak chips for good measure.

 

[nvanprooyen]

Brett...your stuff looks great.

 

[nvanprooyen]

Breakfast on the grill today

Breakfast on the grill? You sir, are my hero.

 

[brett05]

Dinner tonight....

Fresh shrimp marinated in olive oil, fresh minced garlic, home grown basil, thai chili sauce, red wine vinegar, a bit of tomato sauce as a base and a touch of cayenne pepper. Skewered and grilled over natural lump with a handful of soaked oak chips for good measure.

Can I ask how long they were on the grill? I might be mistaken but I thought shrimp on a grill for five minutes, longer they are ruined.

 

[Sunbiz1]

My project for the day, will be smoking over cherry wood:
http://allrecipes.com/recipe/glenns-marinated-pork-shoulder/

Back later w/pics!.

 

[GaelicSoxFan]

Breakfast on the grill? You sir, are my hero.

That little cast iron skillet is rapidly becoming my favorite piece of cookware. I'm the third generation user of it.

 

[FirstTimer]

Can I ask how long they were on the grill? I might be mistaken but I thought shrimp on a grill for five minutes, longer they are ruined.

Depends on direct/indirect heat and if the shrimp were precooked or not.

 

[Sunbiz1]

BBQ Pork Shoulder

It came out awesome,

According to butchers, the pork shoulder has better flavor than the tenderloin. Having tried it many times, I must agree. The extra fat is perfect for lengthy smoking, it gets all nice and crunchy with the added slightly burnt brown sugar used in the rub.

 

[GaelicSoxFan]

I need to get some new parts for my grill. The drip vaporizer is corroding away (remember, fire creates soot and soot is corrosive to metal) and the ignition wire isn't staying in the bracket.

 

[-Cago34-]

I read the entire thread. Good stuff!!! I'll be swapping idea's and technique's for sure. Recently I've done a pork shoulder, a leg of lamb, beef ribs, pork ribs, ribeye's, and buffalo burgers. If you haven't had buffalo your'e missing some good stuff! Kinda pricey but well worth it on occasion.

I'm kinda disappointed not see more seafood on the menu!!! You midwestern boys got a problem with fish?! Crabs?!? Shrimp?!?!? C'Mon!!! :flipa:

 

[nvanprooyen]

Can I ask how long they were on the grill? I might be mistaken but I thought shrimp on a grill for five minutes, longer they are ruined.

Yep, not long at all. Maybe like 4 mins a side or so over medium direct heat. But even with the short cook time, there is a definite difference in taste between grilled and other cooking methods (pan, steam, baking, whatever). Fresh shrimp usually start off kind of a grayish color. You can tell they are done by the color mainly. The flesh should be sort of an opaque white and the shells will pink. The will also curl up the more done they are. You definitely don't want to overcook them. They are still "ok" if they are a bit overdone, but much better if you nail the cook time.

 

[bookiepriest]

Grilled Peppercorn Chicken Tacos

Fresh ground Peppercorn spice ( McCormick)/ Add vegetable oil ( 1 cup) and apple cider vinegar ( 2 tbl spoons) Mix it up for the marinade.

Poke holes in the chicken ( breast) for the marinade. marinate for 24 hours

grill approx 5 minutes each side ( depending on the thickness of the chicken breast)


Pico De Gallo ( Diced Tomatos, Olive oil, vinegar, cilantro, garlic, diced jalapeno)
Soft Corn tortillia
Cheddar cheese

 

[bookiepriest]

BBQ sauce Dry Rub Chicken

Dry Rub:
Paprika
Garlic Powder
Black Pepper
Cayenne Pepper

Dry Rub chicken both sides for 1 hour.

Grill for 5-6 minutes both sides. I coat the chicken with Open Pit ( original) when i do the flip for the 2nd side.

Toasted bun ( fresh garlic and butter mixed in the food processor)

Green Beans:
Fresh Green Beans ( from the produce section)
Aluminum pan ( cheap one like 1.20 from Wal Mart or wherever)
Fresh Garlic
1/2 stick of butter

Cover with foil over the pan heat on grill ( medium heat) for about 10 minutes, stirring 1/2 way through ( so it doesn't burn with the butter)

Enjoy !!!

 

[bookiepriest]

Ultimate Beer Brats

Italian Sausage ( fresh, not that johnsonville crap) Grecco by far has the best Italian meats. Any Real italian deli will carry Grecco.

2 cloves of fresh garlic ( pressed)
1 bunch of green onions
1 bottle of Coors light.

Marinate over night: Grill to finish.

I like Scala's mild giardiniera on any brat or Italian Sausage sandwich

Salad:
Romaine Lettuce
Feta Cheese
Cheddar cheese
Asiago italian garlic dressing.


View attachment 935View attachment 934

 

[brett05]

I read the entire thread. Good stuff!!! I'll be swapping idea's and technique's for sure. Recently I've done a pork shoulder, a leg of lamb, beef ribs, pork ribs, ribeye's, and buffalo burgers. If you haven't had buffalo your'e missing some good stuff! Kinda pricey but well worth it on occasion.

I'm kinda disappointed not see more seafood on the menu!!! You midwestern boys got a problem with fish?! Crabs?!? Shrimp?!?!? C'Mon!!!

Yep. Fish is for well Fish. I eat meat!

 

[brett05]

Pico De Gallo ( Diced Tomatos, Olive oil, vinegar, cilantro, garlic, diced jalapeno)

Olive Oil and vinegar in Pico?
:smh:

Only if you want to retail it. Vingar for sure should be left out. IMO

 

[bookiepriest]

Habit...used to own a restaurant about 10 years ago. Preserves it longer.

I like the taste so much I never tried it another way.

Picking up my smoker this weekend after reading this thread.. Never tried it before. Grilled all the time, deep fried, tailgate cooked.....never smoked.

Olive Oil and vinegar in Pico?
:smh:

Only if you want to retail it. Vingar for sure should be left out. IMO