What are you Grilling now?

[Voltron]

That's Grill Adjacent

[swt61]

And yet still more manly than my lack of the grilling gene. Though I did date a guy named Gene once.

[VPI]

Cedar plank salmon, grilled watermelon and corn on the cob for dinner.




Sent from my iPhone using Tapatalk

[Hopstretch]

Pulled pork tonight. Cherry pellets. Will probably have to crutch to make the dinner deadline.

[Hopstretch]

Fully screwed the pooch. Crutched and cranked up the temperature and still couldn't deliver on time. Live and learn. Made quesadillas for the kids and will try pulled pork hash for breakfast.

[emoji37]

[Voltron]

I made the time but my leg of lamb carving skills were wanting.

[Grahame]

Looked at what it would take to SV pulled pork.

http://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html

Still requires a Colin-like 18-24 hours in the meat Jacuzzi, and a few hours to actually finish (although you can keep the post Jacuzzi outcome in a fridge for up to a week before finishing, so there is that),

Or you could just cheat entirely ...
https://www.instacart.com/whole-foods/products/83299-niman-ranch-pulled-pork-with-barbecue-sauce-16-0-oz

Which I've had before, no complaints.

[Augsburger]

Graham, Grame, Grahame's opinion is the only one that matters here.

[Dusty Chalk]

The dude eats tail (and that's not a euphemism), so no...no, it really isn't.  He has excellent taste in bacon prep, so that leaves his standing in a grey area....gray area...whichever.

[Hopstretch]

Grahym area. 

Pulled pork and scrambled egg rolls are fuckin' delicious yo.

[n_maher]

No pictures of progress since my focus was otherwise occupied, but I tried my hand a ribs yesterday.  Everyone was quite please with the results.

 

[n_maher]

I feel as though this thread lacks activity, therefore doing my part.

His and Her Dry Aged Top Sirloin headed for the grill in 20 or so.

[n_maher]

Result!

Easily the best that I've managed.  3 min per side on a 600F grill and just a few minutes in a 225F oven.  Pulled when the probe just touched 150 although I'd argue this is on the rarer side of medium, which for me was perfect.  The wife's smaller piece was just slightly more done, also more to her liking.  I am a happy man.

[Hopstretch]

Nice!

I went the other way around tonight. Ribeyes at 265 degrees indirect on the grill until they hit 115 internally, then seared in a very hot skillet. Came out medium rare with a nice thick crust. Sorry no internal pix, I was hungry ...

[Hopstretch]

Oh, I also bought a Searzall to play with but still need to get some propane bottles.

[emoji91][emoji91][emoji91][emoji243][emoji243][emoji243]

[EdipisReks1]

3 minutes ago, Hopstretch said:

Oh, I also bought a Searzall to play with but still need to get some propane bottles.

I'd be happy to give you some Searzall suggestions.  What torch are you going to use? 

[Grahame]

ACE hardware has them.

[Hopstretch]

10 minutes ago, EdipisReks1 said:

I'd be happy to give you some Searzall suggestions.  What torch are you going to use? 

Bernzomatic ts8000. I will be happy to take suggestions!

[EdipisReks1]

17 minutes ago, Hopstretch said:

Bernzomatic ts8000. I will be happy to take suggestions!

That's the one I use.  Play around with it a bit first.  If you're anything like me, you'll enjoy setting things on fire, for a while. 

[Augsburger]

1 hour ago, Hopstretch said:

Bernzomatic ts8000. I will be happy to take suggestions!

Start with your backyard hornets then when you get really good try for the mosquitos. 

 

[Hopstretch]

Leftovers for breakfast. [emoji505]

[Hopstretch]

Back ribs.

[Aimless1]

Brisket begins in about 45 minutes.

[Aimless1]

[Voltron]

Pellet pooper ftmfw!  Looks tasty