What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. jtakeman

    jtakeman Moderator

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    They get a sear to crisp them. They are light brush coat with olive oil after a soak in lemon juice. Then rubbed with a secret mix. :zip:

    Most of the mix(besides the bread/cracker crumbs) are fresh grown herbs! Thats all your getting! :p
     
  2. jtakeman

    jtakeman Moderator

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    Still have mine as the pellet grill runs on juice, Webber for the black outs. :)
     
  3. Warner

    Warner

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    D23B738E-A3B7-434D-9D5E-2C2D7900F411.jpeg Yum!
     
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  4. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    ok, thanks.....i wont tell nobody
     
  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  6. Warner

    Warner

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    58D5508D-AB4D-4CFA-AA56-82FE3F9E81F4.jpeg Elote was the plan but I ran out of time to pick up ingredients. Grilled corn it is.
     
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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    thats cheatin with a gas burner:whistle:
     
  8. Warner

    Warner

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    Mop it with laundry dropping sauce, life Is good 68211B32-1A39-4D2A-9781-294905C90419.jpeg
     
  9. jtakeman

    jtakeman Moderator

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    The goods!

    IMG_1263.JPG IMG_1264.JPG
     
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  10. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  11. Warner

    Warner

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    Dude at work suggested I should boil sausages before putting them on the grill. He looked at me like I had two heads when I said I had never heard of this before. Have I been missing something? Is this a thing?
     
  12. BDF

    BDF

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    Yeah. Some people boil them in water, some in beer. It makes them very tender and renders out some of the fat. Overall, I think the ones I have had that were boiled before being finish- cooked were better. That said, I do not bother myself, especially since I got a smoker; I just throw them on the upper grate, set the smoker for 250F, stick a probe in one of the sausages (Easy Boys! though I usually do pick the best looking sausage to, er, stick the probe into) and pull them all when the probe hits 150F or so. Works great for me, does not make a mess and is the easiest way to cook them that I have found.

    Smokers: the lazy man's way of burning dead animals to perfection.

    Brian

     
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  13. Chazsbetterhalf

    Chazsbetterhalf

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    I have never boiled sausage 1st. You do that then you are just browning them up and the grilling flavor.
    I have had them cooked in beer before. Not bad.
     
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  14. Sean

    Sean

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    I smoked up a few packs of yummy tender costco short ribs the other night. The last pic is from last nights left overs. We often enjoy left over smoked foods better than the day of. Something about all the flavours having time to spend more time together I think. I like smoking these as its an easy commitment and even at 200f-225f they tend to be done in an hour or so since they are fairly thin. They are crowd favorites around our house.

    20200727_180841.jpg 20200727_182731.jpg 20200727_202349.jpg 20200729_203036 (002).jpg
     
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  15. Sean

    Sean

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    I just came from the grocery store as there is a sale on brisket and pork belly. The brisket is a 14 lber and the two pork bellies are about $10 a pack cheaper than normal. Im not sure where Im going to put them since my deep freeze is full. I might have to throw out some frozen veggies. My wife is off to Costco located two hours away. I told her to not buy any frozen foods.

    Brisket shopping cart July 30 2020.jpg
     
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  16. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    try it and see......i think youll go back to grilling and smoking....its just a waste of energy and time heating water....kinda like boiling corn on the cob...i aint done that in 30 years,there should be a law against it.:loco: :crazy:

    like beer brats with onions (or similar) i can see the boil/simmer.....plus if your cooking alot of them for a party or something you can hold them at a safe temp in the water and serve as people want them.
     
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  17. Warner

    Warner

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    Yeah, it seems like an additional step. I don’t think ill try boiling but might do some in the sous vide for s’s and g’s.
     
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  18. jtakeman

    jtakeman Moderator

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    Welp, The chicken was a hit. We'll have to a brisket or a butt for them next?
     
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  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  20. Chaz

    Chaz

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    Well.. I guess I'm the heathen when it comes to sausage.

    I'm not a fan of grilling Italian sausage as the casing generally breaks, grease goes down and all hell ensues.

    The sausage comes out drier than the wood we'd put in a stove.

    I brown then "boil".. or blanch.. then perhaps on the grill.

    Chazsbetterhalf would do things differently, but that's an issue for us.
    :doh:

    I dislike dried out husks of meat.
    :doh:
     
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