From the grill

Did a mini bacon explosion on BGE yesterday evening . Gotta to work on file size so I can upload pics.
 
My shooting buddy is having a little lunch get together today. I just put on some pork loin to take with us. I coated it with a little olive oil and rubbed it with Rudy's Rub that another buddy sent me from Texas. I put the rub on last night and let it sit in the fridge all night. I slept in until 6 this morning and I took it out of the fridge to let warm a little bit. I just put them on the grill at 8:15. I added a chunk of apple just for good measure.
I've always had good luck with these and I'm hoping this will turn out good, too. Here's a shot of the beginning.

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And, the finished product.

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Sliced them up and took to the party. A crime scene investigator couldn't have found a trace of their existence, they were devoured!
 

I just make some taco meat and fill each pepper with whatever people want. For my wife and kids it is just meat and cheese. For mine I usually add some diced peppers, hot sauce, salsa or whatever I have around that will give it some kick. I also try to color code the peppers to the eater so I don't get confused.

Key tricks. Check pepper bottoms for shape when buying to make sure they stand up nice on the grill. Also be sure to cut the pepper far enough down so that the stem stays on. Scoop out the seeds and fill. Very quick easy meal or appetizer to make.

More pics coming...I hope.
 

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Those peppers look great. How long do you cook them? Direct or indirect? Details, man, I need details!
 
Geezer;n7151 said:
Those peppers look great. How long do you cook them? Direct or indirect? Details, man, I need details!

I cook them about 20-30 minutes direct at 300-350. But I have an elevated rack so they are not right on top of the coals. On your kettle you'll probably need to experiment a little to see what works best. Indirct would work fine. You really just want to roast them a little and add some smoke flavor. They are hard to screw up as long as you don't burn them. They are quick, easy, and will make it look like you actually know how to cook.
 
I have learned a lot of things in 40+ years, but grilling isn't one of them. Hamburgers, yeah, chicken breast, yeah,anything else is a crap shoot. Sometimes a crap shoot is what happens because my grilling anything other than the afore mentioned.
 
I use indirect heat on a kettle a lot. Bank the coals to one side, sometimes add a pan of water under the grate. I also but a cheapie pizza stone on top of some firebricks on the grate; makes a nice, flat surface that is both a heat sink and flame shield so it doesn't burn delicate stuff or stuff you're gonna leave on for a while.
 
It is pretty much temperature control plus matching your technique, direct vs indirect, to your meat or veggies. Some things are good low and slow and some things like a sear. Just temperature control. And of course learning by creating charcoal or jerky on the grill a few times. When I try something new and screw it up I am not posting here so you don't see the learnig curve.
 
charliedeltajuliet;n7273 said:
I have learned a lot of things in 40+ years, but grilling isn't one of them. Hamburgers, yeah, chicken breast, yeah,anything else is a crap shoot. Sometimes a crap shoot is what happens because my grilling anything other than the afore mentioned.

Here ya go, Chad, so you won't starve.

spam_zpsihb0txfb.jpg


Next time I'm up there I'll learn you a few things about fire and animal flesh. Or, CZfool68 is up there a lot, take him a peace offering and watch him work his magic. You'll be turning out some good vittles in no time at all.
 
Geezer;n8129 said:
Here ya go, Chad, so you won't starve.

spam_zpsihb0txfb.jpg


Next time I'm up there I'll learn you a few things about fire and animal flesh. Or, CZfool68 is up there a lot, take him a peace offering and watch him work his magic. You'll be turning out some good vittles in no time at all.

That's about my extent of cooking...lol
 
Last weekend.

Deer backstrap brined for 12 hours and wrapped in bacon. Smoked over real wood charcoal and applewood. Applejuice in the water pan.

It was meat candy..... There are no pictures of it after it was done because it didn't last long enough. My guests destroyed it.



 
CrashTestDummy said:
Last weekend.

Deer backstrap brined for 12 hours and wrapped in bacon. Smoked over real wood charcoal and applewood. Applejuice in the water pan.

It was meat candy..... There are no pictures of it after it was done because it didn't last long enough. My guests destroyed it.



That is awesomeness.
 
Here's a few things that some of of you have seen before, some of you have not. All prepared on a Weber kettle grill.

Some of the best chicken wings on the planet.

w6_zpsvntws7nk.jpg


Blackberry Cobbler

cob2_zpssjqpisgs.jpg


Pork Loin

pl3_zpsnl9adoo5.jpg


Apple Cobbler

pl4_zpslygaio3n.jpg


My Famous Meatloaf

ml1_zpsb8kskxqo.jpg


Cheesy Scalloped Potatoes

ml2_zpsniix6bjb.jpg
 
Geezer said:
Here's a few things that some of of you have seen before, some of you have not. All prepared on a Weber kettle grill.

Some of the best chicken wings on the planet.

w6_zpsvntws7nk.jpg


Blackberry Cobbler

cob2_zpssjqpisgs.jpg


Pork Loin

pl3_zpsnl9adoo5.jpg


Apple Cobbler

pl4_zpslygaio3n.jpg


My Famous Meatloaf

ml1_zpsb8kskxqo.jpg


Cheesy Scalloped Potatoes

ml2_zpsniix6bjb.jpg
Trying to talk my wife into beer and wings for Christmas dinner. Probably going to lose the battle, but might be able to get them for Christmas Eve.
 
Something new tonight. Found these at Lowe's. They called them southern style pork ribs. Don't look like any rib I have ever seen, but is is nicely marbled pork so what the heck. Looks kinda like pork steaks.
 

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Dry brined them this morning. I have three different rubs I am going to use. The Dizzy Dust is a standard b'cue dry run. Good on anything. No overpowering heat or sweetness. The middle one is a Jerk rub. The last one says it is Chipotle and Brown Sugar, but it smells and tastes more like 95% coffee. It wasn't bad on steak. We'll see if it overpowers pork.

 

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CZfool68;n23368 said:
Something new tonight. Found these at Lowe's. They called them southern style pork ribs. Don't look like any rib I have ever seen, but is is nicely marbled pork so what the heck. Looks kinda like pork steaks.


Those should do nicely.
 
Going on an elevated rack on the Big Green Egg with indirect heat. Guessing 1-1.5 hours at 300-350. Total guesswork. Will have to keep an eye for on them or run a lower temperature.
 
I have gotten to the point that beef steak no longer tastes good to me.
I like chicken wings and fried chicken.

Pork in the form of bacon is good. Some bbq. Some ham.

Venison is all I care for any more when it comes to meat.

Oh well, carry on.
 
CrashTestDummy said:
Last weekend.

Deer backstrap brined for 12 hours and wrapped in bacon. Smoked over real wood charcoal and applewood. Applejuice in the water pan.

It was meat candy..... There are no pictures of it after it was done because it didn't last long enough. My guests destroyed it.



Now we are talking.
 
Geezer said:
Here's a few things that some of of you have seen before, some of you have not. All prepared on a Weber kettle grill.

Some of the best chicken wings on the planet.

w6_zpsvntws7nk.jpg


Blackberry Cobbler

cob2_zpssjqpisgs.jpg


Pork Loin

pl3_zpsnl9adoo5.jpg


Apple Cobbler

pl4_zpslygaio3n.jpg


My Famous Meatloaf

ml1_zpsb8kskxqo.jpg


Cheesy Scalloped Potatoes

ml2_zpsniix6bjb.jpg
Still waiting on those chicken wings. ;)
 
Smoking a salmon fillet over alderwood as we speak. Dark run & brown sugar glaze - fish candy!

Also, for those also watching the "home surveillance" thread, I'm using IP webcam to feed video from/to my phone so I can monitor Time & temp progress on the smoker. Handy AND fun.
 
+1 for Penzey's spices. I have a bunch of their spices, great stuff.
 
@skiles...The owner of Penzey's recently came out as a crazed anti-Trump left wing wacko. My stash of Penzey's was a gift, and it will be the last Penzey's in my house. I'll stick with local brands or Dizzy Dust products until they piss me off too. Then i'll just grind my own like I used to.
 
Tailhunter said:
I have gotten to the point that beef steak no longer tastes good to me.
I like chicken wings and fried chicken.

Pork in the form of bacon is good. Some bbq. Some ham.

Venison is all I care for any more when it comes to meat.

Oh well, carry on.
I have about 10 lbs of wings in the freezer for my next beer 'n' wing night. A diet of wings and venison doesn't sound bad.
 
Tigard said:
Smoking a salmon fillet over alderwood as we speak. Dark run & brown sugar glaze - fish candy!

Also, for those also watching the "home surveillance" thread, I'm using IP webcam to feed video from/to my phone so I can monitor Time & temp progress on the smoker. Handy AND fun.
I don't onow about this hi-tech cooking show stuff. Us old schoolers can't compete with that gizmo stuff. Or I could just say YOU CHEAT!!
 
Tigard said:
Smoking a salmon fillet over alderwood as we speak. Dark run & brown sugar glaze - fish candy!

Also, for those also watching the "home surveillance" thread, I'm using IP webcam to feed video from/to my phone so I can monitor Time & temp progress on the smoker. Handy AND fun.
Not cheating, just lazy. Smoking method is still old school but now I can keep an eye on the temp, time and smoke inside where it's warm and in real time. Plush for a fat man like me!
 
Geezer said:
Here's a few things that some of of you have seen before, some of you have not. All prepared on a Weber kettle grill.

Some of the best chicken wings on the planet.

w6_zpsvntws7nk.jpg


Blackberry Cobbler

cob2_zpssjqpisgs.jpg


Pork Loin

pl3_zpsnl9adoo5.jpg


Apple Cobbler

pl4_zpslygaio3n.jpg


My Famous Meatloaf

ml1_zpsb8kskxqo.jpg


Cheesy Scalloped Potatoes

ml2_zpsniix6bjb.jpg
bats_zpsghnm6ukl.jpg
 
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