Official CCS Grillmasters thread

[Fatman LOU]

IMO pellet smokers are for men that want to take all of the guess work and artfulness out of cooking, or women who are scared of an unattended fire, who all want their ribs to turn out as good as my 30 minute ribs, but in like 6 hours instead, while they are free to go golfing or shopping or whatever while the meat cooks.

Yeah there is some truth to that . Smoking as i write this

 

[Burque]

Sorry but I know of no person who can cook ribs for only 10 minutes and have them turn out as succulent as mine.

Ok Victor.

 

[Burque]

Yeah there is some truth to that . Smoking as i write this

Isn't it nice, using technology to your advantage.

 

[Fatman LOU]

Isn't it nice, using technology to your advantage.

Yes , yes it is . i wish now i would have bought the GMG with Wi-Fi

 

[Hawkeye OG]

Isn't it nice, using technology to your advantage.

Kinda like 30 minute ribs

 

[Burque]

Kinda like 30 minute ribs

He literally used charcoal, has there been some huge jump in charcoal technology that I'm not aware of?

I mean I know they put the little ribs on it and inject it with lighter fluid but it's not the nineties anymore dude.

 

[Burque]

Yes , yes it is . i wish now i would have bought the GMG with Wi-Fi

By the time you're ready for number two it will be standard equipment...

 

[Fatman LOU]

Yes , yes it is . i wish now i would have bought the GMG with Wi-Fi

@Burque , have you done a Salmon yet ? I'm curious if you tried that brine recipe i sent your way

 

[HeHateMe]

Isn't it nice, using technology to your advantage.

I noticed Brett is disliking my posts but thanked this one ^ but does he know that technology is due to scientific advancements, and he doesn't even believe in science????????????

 

[Scoot26]

This thread is suppose to make me hungry. You guys aren't doing that today.

 

[KittiesKorner]

hangry, maybe?

hehehehehe

 

[Ares]

So yesterday I bought a 6lb chunk of brisket flat.

I decided to slit it open and shove jelly beans inside, then I cranked the firebox to 600 degrees and put the meat directly on the charcoal.

I tried feeding it to durnk Urblock, but he wouldn't eat it.

 

[Burque]

@Burque , have you done a Salmon yet ? I'm curious if you tried that brine recipe i sent your way

I haven't yet. I need to get on that. I've been on a beef and pork kick this summer.

Honestly, I just need to plan it for a meal and that will make it happen.

 

[brett05]

I noticed Brett is disliking my posts but thanked this one ^ but does he know that technology is due to scientific advancements, and he doesn't even believe in science????????????

strawman away.

 

[nvanprooyen]

Getting the smoker prepped now. Going to make some leg quarters. Put them in some olive oil, with a bunch of seasonings, and letting them sit in the fridge for a few hrs. Going to smoke at about 225-250 until the internal temp gets 5-10 degrees short of done, pull them and then finish in the broiler to get the skin crisp. Then brush a little warm sauce on at the very end.

 

[nvanprooyen]

Leq quarters on:

 

[nvanprooyen]

Smoked:

 

[nvanprooyen]

Finished off in the broiler and sauced:

 

[Hawkeye OG]

I tried posting a pic of my perfectly grilled med rare steak but it says file is to large.

Looks good @nvanprooyen

 

[nvanprooyen]

Just made some burgers tonight. Nothing special. Came out good though.

Cooking for like 15 people tomorrow though. Gonna make quarters again because they are cheap, and I can pack a lot of them on my smoker. This last batch was a dry run to make sure I had it nailed in advance of that.

Probably gonna do a big tub of brats in onion/beer/etc too and finish on the kettle grill. It's easy and I know it will be good. Plus a bunch of sides.

Up next though, when I'm not concerned about volume, I want to smoke a beef roast, maybe a rump roast or something. Crust with a bunch of pepper etc, slice super thin and make sandwiches out of it with some kind of horseradish sauce. This one looks good as a starting point:

Creamy Horseradish Sauce

Creamy Horseradish Sauce - Creamy and zesty, this sauce is a perfect accompaniment to beef.

www.afamilyfeast.com