On 1/24/2022 at 7:10 PM, LacesOut said:

Regular, standard Weber gas grill for me. Fired it up yesterday, sunny and about 40 degrees or so here in Delaware. 

No recipes, just basic food. I grilled bacon, Italian Chicken Sausage, and 2 Hamburgers that I turned into smaller, slider type burgers. 

I have been known to grill at 9 am on a Saturday/Sunday. LOL. 

Sold my Weber Oct/Nov 2020 because I was relocating to MN and expected to be in an apartment my first year, where a grill wouldn’t be allowed. 
 

ordered the identical model last night, and it’s damn near $150 more today than it was in Spring 2019. Wtf

On 4/1/2022 at 2:28 PM, Boogyman said:

Lmao. My bad. I meant to type out the recipe (fair amount of ingredients) a bit later and forgot. Ahole move, I know. I will do it by tonight.

1 Bunch scallions, chopped

2 Clove garlic, chopped

Scotch bonnet pepper (can sub habenero)

1 Whole lime, juiced

2 Tablespoon soy sauce

1 Tablespoon vegetable oil

1 Tablespoon brown sugar

2 Teaspoon fresh thyme

1 Teaspoon salt

1 Teaspoon ground allspice

1 Teaspoon black pepper

1/2 Teaspoon ground nutmeg

1/2 Teaspoon ground cinnamon

1 small onion.

6 to 8 chicken pieces. Could use thighs also. 

Blend until it's a marinade. You may need to add a bit of water if it won't liquefy. Also, obviously scale up if you are making 

Marinate overnight for 6 to 24 hours. 

I smoked mine on the pellet grill for 30 minutes at 165, then roasted at 350 till done (165) for (30 to 45 minutes). You could also grill on tradition grill or even roast in the oven on a pan and rack.

So the jerk chicken was a hit (hadn't made it in years). Having some friends over for a game night, and when I bbq for medium to large groups of people I like to do 2 meats. Was thinking the chicken (somewhat spicy) and pork belly burnt ends with a sweet BBQ sauce. Thoughts?

15 minutes ago, Boogyman said:

So the jerk chicken was a hit (hadn't made it in years). Having some friends over for a game night, and when I bbq for medium to large groups of people I like to do 2 meats. Was thinking the chicken (somewhat spicy) and pork belly burnt ends with a sweet BBQ sauce. Thoughts?

This is the sauce you need for the burnt ends. It's my new go to for them 

https://brocmarbbq.com/product/honey-bee-craft-bbq-sauce-16oz-stout-bottle/

37 minutes ago, BFit said:

This is the sauce you need for the burnt ends. It's my new go to for them 

https://brocmarbbq.com/product/honey-bee-craft-bbq-sauce-16oz-stout-bottle/

I make my own unless I'm making a ton of food and need to save time. 

 

Edit : maybe I'll order some though, for those occasions. Thanks

42 minutes ago, Boogyman said:

I make my own unless I'm making a ton of food and need to save time. 

 

Edit : maybe I'll order some though, for those occasions. Thanks

It's really thick, I usually cut it with some thinner bbq sauce and to add a little more tang. 

3 minutes ago, BFit said:

It's really thick, I usually cut it with some thinner bbq sauce and to add a little more tang. 

The only bottled sauce I can say I really like that I've used is Rufus Teagues (sp?). It's hit or miss if I can get it in the store though (even pre supply chain issues).

Smoked Beer-Can chicken tacos. 
 

 

Got my blackstone griddle and first few cooks in the last week. Breakfast was great especially bacon. Marinated chicken thighs with fried rice & veggies. Ground turkey quesadillas. Pork chops & diced potatoes. 

Well done, NOTW!

Dayyyyummmm. Would loved to have had some of that rice.

On 4/20/2022 at 8:33 PM, NOTW said:

Got my blackstone griddle and first few cooks in the last week. Breakfast was great especially bacon. Marinated chicken thighs with fried rice & veggies. Ground turkey quesadillas. Pork chops & diced potatoes. 

looks damn good. i need to use mine for new things more often. i like the idea of quesadillas on it, might have to try that out. also, ive been wanting to try some chicken on it. 

did bacon fried corn on it last week and it turned out great. real easy, quick and cheap side to bring somewhere

 

1 hour ago, BFit said:

looks damn good. i need to use mine for new things more often. i like the idea of quesadillas on it, might have to try that out. also, ive been wanting to try some chicken on it. 

did bacon fried corn on it last week and it turned out great. real easy, quick and cheap side to bring somewhere

 

More information please!  I’m going to Mexican-themed cookout tonight. I was planning to take chips and homemade salsa,  but this also sounds like a possibility…

1 hour ago, BFit said:

looks damn good. i need to use mine for new things more often. i like the idea of quesadillas on it, might have to try that out. also, ive been wanting to try some chicken on it. 

did bacon fried corn on it last week and it turned out great. real easy, quick and cheap side to bring somewhere

I've been wanting one for a while so started looking at recipes and videos on YouTube on things people try.  I've seen people do the bacon fried corn it seems like it's a big hit.  

One of the things I was looking forward to was cooking the entire meal on it.  Don't have to use different pots and pans, my kitchen is too crowded in a galley style and also less dishes to clean up.  When I made quesadillas inside I'd have to do 2 at a time and then the pan gets a little charred and the last ones get a little burnt.  This way I do them all at once since it's a big surface.  

I got a burger press to make smash burgers, going to try that next.  I've also seen people make pizzas on it I might try that.  They'd have to be small to use the basting cover to get the top cooked right.  I also really like veggie and rice stir fry with any kind of meat whether chicken, shrimp or beef so that's easy and can toss it all together and throw in a serving bowl.

1 hour ago, Imp81318 said:

More information please!  I’m going to Mexican-themed cookout tonight. I was planning to take chips and homemade salsa,  but this also sounds like a possibility…

its pretty simple. original recipe was to fry up 3/4 to a pound of chopped bacon untill  it was pretty much done, then move it over and fry a 2lb frozen bag of corn in the bacon grease, then combine it and add some tequila lime seasoning and fry it for a few more minutes. i added some onion and jalapenos to it and used a makeshift taco seasoning instead of the one he used. 

heres the video i watched. warning, its basically a commercial for blackstone products

 

 

@BFit I’ve watched some of that guys other recipe videos. Food is usually good but it obvious that he’s 100% advertising for Blackstone. 

I’m getting kinda bummed I got a traditional propane grille and not one of these fancy flattop things 

6 hours ago, Imp81318 said:

@BFit I’ve watched some of that guys other recipe videos. Food is usually good but it obvious that he’s 100% advertising for Blackstone. 

He's a little annoying to watch. And some of these guys are like Apple fanboys about Blackstone. 

Firing up the pellet smoker tonight for some pulled pork. I’m new to smoking and had SEVERLY underestimated the smoke time on my first attempt. Going for an overnight smoke this time. 

Found boneless short ribs on sale so figured I'd make them lunch. Sliced em thin, fried some onions, cooper sharp, horseradish aoli on a ciabatta. 

I'm getting hungry.

Pork butt and beef ribs today. Tried to competition trim the pork butt. We'll see how it turns out

 

6 hours ago, BFit said:

Pork butt and beef ribs today. Tried to competition trim the pork butt. We'll see how it turns out

 

1 hour ago, 20dawk4life said:

The pork was a learning experience, but damn the flavor was ridiculous. Injected it with some meat church hog injection I bought. Sliced what they call the money muscle and it was damn good. Could have cooked the whole thing a little longer. Apparently when you use an injection with a lot of phosphates it's best to cook it past 205 since it helps retain so much moisture. It's still tender, but it doesn't shred like I'm used to. Going to try a different method in a couple weeks.

Beef ribs were excellent like they usually are. Found em on sale for $6. 

On 4/23/2022 at 1:36 PM, BFit said:

Found boneless short ribs on sale so figured I'd make them lunch. Sliced em thin, fried some onions, cooper sharp, horseradish aoli on a ciabatta. 

 

Those cuts look great. Any PA butchers I should be looking into?