Grilling-BBQ-Smoking-Campfire. All outdoor cooking Thread

[4for4EaglesNest]

All your outdoor cooking ideas, topics, recipes and questions.  Odd time of year to start a thread like this, I know.  But I’d done right, it can always grilling season.  But for this first entry, it’s about the Campfire cooking.  
 

I made Texas Chili Con Carne on NYD with the tripod set up, my wife got me for Christmas.  Came out great, for my first time.  Pics below. 
 

 

Working on Jamabalya for tonight, before the winter storm comes this weekend.  Will share pics when that’s done.  
 

 

[wholesale_Melvin]

looks good. i've recently moved to propane flat top grill for a change. best of luck with the slow cooking. 

[Redden]

That's an impressive fire pit.

[4for4EaglesNest]

26 minutes ago, wholesale_Melvin said:

looks good. i've recently moved to propane flat top grill for a change. best of luck with the slow cooking. 

My buddy has one of those black stones.  Maybe one day.  

[20dawk4life]

@BFit is gonna cream his corn seeing this thread. 

[NCTANK]

1 hour ago, wholesale_Melvin said:

looks good. i've recently moved to propane flat top grill for a change. best of luck with the slow cooking. 

our son got a black stone for Christmas. he’s still trying to get his mojo down. 

imma charcoal man from way back.

[BFit]

32 minutes ago, 4for4EaglesNest said:

My buddy has one of those black stones.  Maybe one day.  

I got one back in the spring and use it all the time. Made grilled cheese on it last night. 

Almost made a pork butt on the smoker today, but decided against it. Last day off work with covid, feel fine but figured I'd just relax one more day. Last thing I had on the smoker was ribs and burnt ends for Christmas eve dinner. That's what my in-laws requested

[BFit]

8 minutes ago, 20dawk4life said:

@BFit is gonna cream his corn seeing this thread. 

[4for4EaglesNest]

16 minutes ago, BFit said:

I got one back in the spring and use it all the time. Made grilled cheese on it last night. 

Almost made a pork butt on the smoker today, but decided against it. Last day off work with covid, feel fine but figured I'd just relax one more day. Last thing I had on the smoker was ribs and burnt ends for Christmas eve dinner. That's what my in-laws requested

Pork Butt "Carolina style” has become a speciality of mine.  With collards.  

[4for4EaglesNest]

Campfire Jambalya.  Now I’m full and sleepy.  Watching Wind River.  Leftovers are for tomorrow.  Plain ole wings for Sunday.  
 

 

[BFit]

3 minutes ago, 4for4EaglesNest said:

Pork Butt "Carolina style” has become a speciality of mine.  With collards.  

Love making collard greens. Is Carolina style just the sauce or does something else go into making it Carolina?

[4for4EaglesNest]

58 minutes ago, BFit said:

Love making collard greens. Is Carolina style just the sauce or does something else go into making it Carolina?

Sauce and they shred/Chop it.  I don’t do that.  I just pull it a little into chunks but use the sauce.  Shredding and over chopping it, dries it out.  
 

The sauce is vinegar based.  Scott’s Hot is the best.  I love regular bbq sauce as well.  But this style is just different.  

[4for4EaglesNest]

@BFit   I never liked Carolina style or Collards until I made it myself.  Like I said, pork bbq the way they make it around here gets dried out too much.  Because they shred it.  But if you let it sit a little and then chunk it, it’s better that way.  
 

The key to making the collards is making the liquid the day before with ham hock or smoked Turkey leg.  I cook the greens and then let them sit in the crock pot all day.  Slamming.  And they only get better the longer they sit in the fridge.  

[BFit]

8 minutes ago, 4for4EaglesNest said:

Sauce and they shred/Chop it.  I don’t do that.  I just pull it a little into chunks but use the sauce.  Shredding and over chopping it, dries it out.  
 

The sauce is vinegar based.  Scott’s Hot is the best.  I love regular bbq sauce as well.  But this style is just different.  

In that case, that's the style I like. Love Carolina vinegar sauce. I shred, but I keep all my drippings and reincorporate them after I shred. Helps keep them from drying out. I don't mix mine with sauce though. I keep it plain and add sauce if I need. 

[BFit]

5 minutes ago, 4for4EaglesNest said:

@BFit   I never liked Carolina style or Collards until I made it myself.  Like I said, pork bbq the way they make it around here gets dried out too much.  Because they shred it.  But if you let it sit a little and then chunk it, it’s better that way.  
 

The key to making the collards is making the liquid the day before with ham hock or smoked Turkey leg.  I cook the greens and then let them sit in the crock pot all day.  Slamming.  And they only get better the longer they sit in the fridge.  

I gotta try greens that way. That sounds amazing. I usually just make the liquid right before with either bacon or pulled pork (whatever I have around). Letting it cook all day sounds awesome though. 

 

Also, how long do you rest your pork before you pull it? I've been resting for 2-3 hours lately and think it makes a difference in moisture retention

[BFit]

On a side note, I love this thread idea. 

A buddy of mine is going to start his own BBQ side business, doing a cook every week and preselling a menu. I thought about it over the pandemic but I think theres too many regs to do it legit. He's going to team up with me this summer though for the second year of the rib competition I did last year.  

[4for4EaglesNest]

1 hour ago, BFit said:

I gotta try greens that way. That sounds amazing. I usually just make the liquid right before with either bacon or pulled pork (whatever I have around). Letting it cook all day sounds awesome though. 

 

Also, how long do you rest your pork before you pull it? I've been resting for 2-3 hours lately and think it makes a difference in moisture retention

45-60 mins.  

[4for4EaglesNest]

1 hour ago, BFit said:

On a side note, I love this thread idea. 

A buddy of mine is going to start his own BBQ side business, doing a cook every week and preselling a menu. I thought about it over the pandemic but I think theres too many regs to do it legit. He's going to team up with me this summer though for the second year of the rib competition I did last year.  

 BBQ is a tough business.  Lots of shrink/waste.   That’s why it’s always so expensive when you eat it out.  Booking or pre selling meals is a smart way to go, if you can get consistent reliable business. 

[4for4EaglesNest]

Great resource on you tube, I know a lot of posters have seen this guy.  

 

  He does make it feel like you're there with him.  

You tube channel:

https://www.youtube.com/c/howtobbqright

 

Website with recipes:

https://howtobbqright.com/

[4for4EaglesNest]

For the campfire cooking....This is another good one.  

You tube Channel

https://www.youtube.com/c/OverTheFireCooking

 

Website with recipes:

https://overthefirecooking.com/

 

[BFit]

2 hours ago, 4for4EaglesNest said:

Great resource on you tube, I know a lot of posters have seen this guy.  

 

  He does make it feel like you're there with him.  

You tube channel:

https://www.youtube.com/c/howtobbqright

 

Website with recipes:

https://howtobbqright.com/

love malcom reeds videos. another one i like is https://www.youtube.com/c/MadScientistBBQ 

[4for4EaglesNest]

Cold AF?  Don’t care.  Man up.  Get to grilling.  
 

Grilling legs. This ish is a good all purpose sauce to have.  Great on all chicken.  Especially wings.  Makes a nice scampi sauce as well.  I know it must be cold in PA.  Cause it’s cold in NC.  
 

 

[BFit]

8 minutes ago, 4for4EaglesNest said:

Cold AF?  Don’t care.  Man up.  Get to grilling.  
 

Grilling legs. This ish is a good all purpose sauce to have.  Great on all chicken.  Especially wings.  Makes a nice scampi sauce as well.  I know it must be cold in PA.  Cause it’s cold in NC.  
 

 

last time i went to BWW i got a small order of mountain dew wings just to try. i swore off all BWW products after that  

 

anyway, i applaud your cold weather grilling. ill be out tomorrow night making ny strip steaks

[4for4EaglesNest]

2 minutes ago, BFit said:

last time i went to BWW i got a small order of mountain dew wings just to try. i swore off all BWW products after that  

 

anyway, i applaud your cold weather grilling. ill be out tomorrow night making ny strip steaks

Trust me on the garlic parm sauce.  It’s good!   
 

This isn’t real grilling.  Just quick and easy legs.  To show my neighbors (native Carolinians) that the world isn’t ending since there snowflakes falling.  

[Guest]

1 hour ago, 4for4EaglesNest said:

This isn’t real grilling.  Just quick and easy legs.  To show my neighbors (native Carolinians) that the world isn’t ending since there snowflakes falling.  

Grilling ??  Aren't you supposed to be out buying up all the toilet paper and bottled water when it snows ??