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Yeah there is some truth to that . Smoking as i write this
Official CCS Grillmasters thread
- Thread starter cubsneedmiracle
- Start date
Burque
Huevos Rancheros
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Ok Victor.
Burque
Huevos Rancheros
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Isn't it nice, using technology to your advantage.
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Yes , yes it is . i wish now i would have bought the GMG with Wi-Fi
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Kinda like 30 minute ribs
Burque
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He literally used charcoal, has there been some huge jump in charcoal technology that I'm not aware of?
I mean I know they put the little ribs on it and inject it with lighter fluid but it's not the nineties anymore dude.
Burque
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By the time you're ready for number two it will be standard equipment...
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@Burque , have you done a Salmon yet ? I'm curious if you tried that brine recipe i sent your way
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I noticed Brett is disliking my posts but thanked this one ^ but does he know that technology is due to scientific advancements, and he doesn't even believe in science????????????
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This thread is suppose to make me hungry. You guys aren't doing that today.
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hangry, maybe?
hehehehehe
hehehehehe
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So yesterday I bought a 6lb chunk of brisket flat.
I decided to slit it open and shove jelly beans inside, then I cranked the firebox to 600 degrees and put the meat directly on the charcoal.
I tried feeding it to durnk Urblock, but he wouldn't eat it.
I decided to slit it open and shove jelly beans inside, then I cranked the firebox to 600 degrees and put the meat directly on the charcoal.
I tried feeding it to durnk Urblock, but he wouldn't eat it.
Burque
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I haven't yet. I need to get on that. I've been on a beef and pork kick this summer.
Honestly, I just need to plan it for a meal and that will make it happen.
brett05
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strawman away.
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Getting the smoker prepped now. Going to make some leg quarters. Put them in some olive oil, with a bunch of seasonings, and letting them sit in the fridge for a few hrs. Going to smoke at about 225-250 until the internal temp gets 5-10 degrees short of done, pull them and then finish in the broiler to get the skin crisp. Then brush a little warm sauce on at the very end.
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Leq quarters on:
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Smoked:
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Finished off in the broiler and sauced:
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I tried posting a pic of my perfectly grilled med rare steak but it says file is to large. 
Looks good @nvanprooyen
Looks good @nvanprooyen
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Just made some burgers tonight. Nothing special. Came out good though.
Cooking for like 15 people tomorrow though. Gonna make quarters again because they are cheap, and I can pack a lot of them on my smoker. This last batch was a dry run to make sure I had it nailed in advance of that.
Probably gonna do a big tub of brats in onion/beer/etc too and finish on the kettle grill. It's easy and I know it will be good. Plus a bunch of sides.
Up next though, when I'm not concerned about volume, I want to smoke a beef roast, maybe a rump roast or something. Crust with a bunch of pepper etc, slice super thin and make sandwiches out of it with some kind of horseradish sauce. This one looks good as a starting point:
www.afamilyfeast.com
Cooking for like 15 people tomorrow though. Gonna make quarters again because they are cheap, and I can pack a lot of them on my smoker. This last batch was a dry run to make sure I had it nailed in advance of that.
Probably gonna do a big tub of brats in onion/beer/etc too and finish on the kettle grill. It's easy and I know it will be good. Plus a bunch of sides.
Up next though, when I'm not concerned about volume, I want to smoke a beef roast, maybe a rump roast or something. Crust with a bunch of pepper etc, slice super thin and make sandwiches out of it with some kind of horseradish sauce. This one looks good as a starting point:
Creamy Horseradish Sauce
Creamy Horseradish Sauce - Creamy and zesty, this sauce is a perfect accompaniment to beef.
www.afamilyfeast.com
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