Cooksie
Well-known member
You must be just loving that new grill! That is wonderful!
GALS Entries in the Outdoor Cooking/Grilling/Smoking Throwdown
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You must be just loving that new grill! That is wonderful!
Mama
Queen of Cornbread
I do indeed LOVE my new grill Cooksie! Tonight was a grilled pizza topped with mozzarella cheese, green peppers, baby bella mushrooms, black olives, grape tomatoes, canadian bacon and green onion tops. I have a tendency to get a little carried away with the toppings 
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I could really go for that pizza. I love the toppings! I think we're just about ready to buy a new gas grill. We have to have one that fits on the patio, so it will be small. I just want to be able to cook in the shade and cook whether it's raining or not.
Phiddlechik
New member
Love the surf and turf, Phiddlechick!
Cooksie
Well-known member
Pulled Pork Sandwiches
8 lb pork butt, trimmed a little, tied, rubbed, and ready for the overnight stay in the refrigerator:
Out of the smoker, rested a bit, pulled the bone out, and started pulling it apart:
The sandwiches:
My tale
: Not perfect by any means, but pretty tasty and a fun learning experience. Next time I probably won't tie the meat at all. I kind of think that is one of the factors (or perhaps I just tied it too tightly) that led to such a looonnnggg cook time, about 11 hours total. I'll also probably just score the fat and skip the trimming. And, next time I won't trust my meat probe (pos that's going back to Academy). I ended up wrapping it in foil for about the last hour. The meat probe was still not reading 195, so I brought it in and was going to put it in the oven. On a whim, I decided to use my kitchen thermometer just to see if the meat probe was wacky. It was. Temp of the meat was at 200. Lucky, lucky!
8 lb pork butt, trimmed a little, tied, rubbed, and ready for the overnight stay in the refrigerator:
Out of the smoker, rested a bit, pulled the bone out, and started pulling it apart:
The sandwiches:
My tale
: Not perfect by any means, but pretty tasty and a fun learning experience. Next time I probably won't tie the meat at all. I kind of think that is one of the factors (or perhaps I just tied it too tightly) that led to such a looonnnggg cook time, about 11 hours total. I'll also probably just score the fat and skip the trimming. And, next time I won't trust my meat probe (pos that's going back to Academy). I ended up wrapping it in foil for about the last hour. The meat probe was still not reading 195, so I brought it in and was going to put it in the oven. On a whim, I decided to use my kitchen thermometer just to see if the meat probe was wacky. It was. Temp of the meat was at 200. Lucky, lucky!
Mama
Queen of Cornbread
Grilled buffalo wings:
1 cup of Franks Red hot sauce
1 stick of butter
1 tsp of minced garlic
1 tsp. of onion flakes
3 tablespoons of light brown sugar
1 tablespoon of worcestershire sauce
I put everything in a saucepan, brought it to a boil and cooked it for about 2 minutes. I covered the sauce and set it aside until the wings were about 10 minutes from being done. I dipped them in the sauce and returned to the grill and continued grilling on low until the wings were done.
1 cup of Franks Red hot sauce
1 stick of butter
1 tsp of minced garlic
1 tsp. of onion flakes
3 tablespoons of light brown sugar
1 tablespoon of worcestershire sauce
I put everything in a saucepan, brought it to a boil and cooked it for about 2 minutes. I covered the sauce and set it aside until the wings were about 10 minutes from being done. I dipped them in the sauce and returned to the grill and continued grilling on low until the wings were done.
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Ok, here is my entry. I used Keltin's technique of using indirect heat to cook a meatloaf on the grill. I am still very new at this, but I gotta say that is the best meatloaf I have ever had in my life. I can't remember who said it in another post, but I agree: Keltin is a grilling GOD. 
Awesome job mhend!!
That meatloaf looks lovely. Did you have any left for sandwiches?
Oh yes! Best meatloaf sammies EVER. LOL!!
. I'm so glad that you jumped in and decided to play.
lilbopeep
🌹 Still trying to get it right.
WOW!! All your food looks fantastic!!
I am having BBQ difficulties!! I am afraid the bottom will drop out of my cheapo grill and burn my deck down!! LOL We need to get a better one but can't for a few weeks so I may not be able to participate.
When does this challenge end?
I am having BBQ difficulties!! I am afraid the bottom will drop out of my cheapo grill and burn my deck down!! LOL We need to get a better one but can't for a few weeks so I may not be able to participate.
When does this challenge end?
Cooksie
Well-known member
WOW!! All your food looks fantastic!!
I am having BBQ difficulties!! I am afraid the bottom will drop out of my cheapo grill and burn my deck down!! LOL We need to get a better one but can't for a few weeks so I may not be able to participate.
When does this challenge end?
Keltin needs an extra day, so it looks like it will be through Tuesday the 6th with the poll on the 7th.
Lol--I wouldn't take a chance. Burning down the deck =
Cooksie
Well-known member
I wish I could send you some! A pork butt yields lots of meat, so I've got to get my thinking cap on to come up with some other ways to use it.....maybe some redbeans and rice.
Cooksie, thanks for sharing your photos and text re: your experience smoking pork butt!
You did just what thousands of others of barbecuers do, when things don't go exactly as planned - you try something else, a plan B, and a plan C, if necessary. And you wait.
GREAT JOB!!
11 hours does not sound out of the ordinary, depending on where your cooker temp was.
Lee
You did just what thousands of others of barbecuers do, when things don't go exactly as planned - you try something else, a plan B, and a plan C, if necessary. And you wait.
GREAT JOB!!
11 hours does not sound out of the ordinary, depending on where your cooker temp was.
Lee
Mama
Queen of Cornbread
I'm definitely going to be trying that meatloaf...that looks awesome. Good looking Brats too, Lee! Here's some boneless, skinless chicken breast that I marinated in Italian Dressing and grilled. I cooked the california veggies in a tin foil packet as well as the frozen mini ears of corn and the Sister Shuberts rolls.
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Mama
Queen of Cornbread
Go Mama! A whole meal on the grill....I'm loving it.
Thanks Cooksie...the best part about it was no dirty pots and pans and I didn't have to clean up the kitchen!
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