Official CCS Grillmasters thread

[brett05]

Good dog

 

[theCHI_Life84]

Yeah thanks, I usually start wrapping the chips in foil after the first hour. I guess I just like to give it a nice bath of smoke going in and let my neighbors get jealous from the smell. They are propane guys on either side of us and never do low and slow and always have something to say about my inefficient cooking method when I light up my kettle.

inefficient?! maybe so, but a gas grill cannot achieve the flavor that only charcoal/wood can provide. i pity their ignorance.

 

[Crystallas]

I made a 2.6lb buffalo sirloin tip on the grill today. I made a foil bowl for it, to keep the juice, and smoked with limited applewood chunks to keep the temp/flame down around 120-140 for 4.5 hours, before raising it to 160 for the last hour. Butter, brown sugar, salt, black pepper and chili in the bowl. Then the the last 2 hours, added 2 whole sliced onions and in the last hour, added mushrooms and chives. Served with butter and bread crumbed sugar-snap peas, along with garlic-beer mashed potatoes.

 

[brett05]

Pics?

 

[Crystallas]

Pics?

It's a little late now. I could wait until it's all digested and show you after pics.

 

[FrenchieBully]

Yeah thanks, I usually start wrapping the chips in foil after the first hour. I guess I just like to give it a nice bath of smoke going in and let my neighbors get jealous from the smell. They are propane guys on either side of us and never do low and slow and always have something to say about my inefficient cooking method when I light up my kettle.

Sounds about right probably 6-7 hours, it was actually a full two breasts with half the wings (one piece, eight lbs) when my wife took it out of the package and dumped it into the brine. She didn't even notice and had told me it was a huge boneless breast because it was kind of folded in half and still a little frozen...

Silly propaniacs.

 

[brett05]

Silly propaniacs.

I have that shirt

 

[FrenchieBully]

I have that shirt

Man I miss that show. It was solid the whole time. Unlike the Simpsons which was spectacular then fell off a cliff into an abyss.

 

[R_Mac_1]

Something going down tomorrow...

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[R_Mac_1]

Finished the pork last night. Smoked for about 7 hours with Apple wood and finished in the oven. My smoker burns through coal fast and it's just easier to finish in the oven.

Started with two 9+ lb butts. Ended with about 10 lbs of pulled pork.

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[R_Mac_1]

Since this thread hasn't been touched in a while I'll contribute again. Saw this recipe on some TV show and have made it twice now. Its pretty simple and quite delicious.

http://www.food.com/recipe/tacos-de-cecina-pounded-pork-tacos-107217

Only thing I did different is toast a couple cloves of garlic in the pan with the chili's and then threw them in the puree.

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[nvanprooyen]

If any of you use Kingsford charcoal...time to stock up at Lowes. Through this weekend 2 20lb bags for $10. Good deal.

 

[R_Mac_1]

Hmmm. Don't usually use Kingsford but that's a good deal.

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[nvanprooyen]

I prefer natural lump myself, but couldn't pass up the deal. They have a limit of 2 per customer, so I went twice. 160 pounds of charcoal for $40. That should last me a bit.

 

[GaelicSoxFan]

Brunch today

Italian sausages from Berkot's Foods in Orland I indirect grilled last night

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[brett05]

Why indirect????

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[nvanprooyen]

I can see indirect if you brown them nicely first. I do that sometimes. Main reason being, is when they split from high heat, it lets a lot of the moisture out. Brown well turning often and then let them finish indirect (depending on how hot the grill is).

Cooked some brats today as mentioned in another thread. Used this recipe:

http://allrecipes.com/recipe/beer-brats/

Pretty good. Nice little kick to the onions w/ the crushed reds.

 

[brett05]

I can see indirect if you brown them nicely first. I do that sometimes. Main reason being, is when they split from high heat, it lets a lot of the moisture out. Brown well turning often and then let them finish indirect (depending on how hot the grill is).

Cooked some brats today as mentioned in another thread. Used this recipe:

http://allrecipes.com/recipe/beer-brats/

Pretty good. Nice little kick to the onions w/ the crushed reds.

Sounds like a temp problem

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[nvanprooyen]

Yep, like I said....if it's too hot.

Less of a temp problem and more of an impatient (sometimes) problem

 

[R_Mac_1]

The last couple times I've grilled brats I've kept them indirect for a bit then browned then at the end. I think they turn out better.

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