What's Hittin' the Grill or Smoker?

[Magnumfloyd]

 

[Biigg50]

Those are some awesome looking ribs!


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[cuinrearview]

Beautiful smoke ring

 

[mybowtie]

Mighty fine looking ribs. Hmm, I've got a few racks of SLR in the freezer. Wife loves ribs.

 

[amberg]

I smoked a couple lbs. of fresh breakfast sausage I made a few days ago, turned out pretty good.

 

[Biigg50]

Not real BBQ but it was good. Stuffed some flank steak and put on Traeger.

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[srb08]

Not real BBQ but it was good. Stuffed some flank steak and put on Traeger.

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Outstanding!

 

[mybowtie]

Not real BBQ but it was good. Stuffed some flank steak and put on Traeger.

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We need more info... You can't leave us guessing what's in them...

 

[Biigg50]

Ok pound the steak flat 1/2", olive oil, salt and pepper, garlic, picked asparagus, prosciutto and provolone. Slice into pin wheels across the muscle. Seer both ends then put on a pan in Traeger for 20 min at 350.


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[mybowtie]

They sound as good as they look.

 

[mybowtie]

Ok, if you remember a couple weeks ago I posted about starting my Vastrami.
Well, today was the day. Smoking day...

Rinsed, and trimmed a little more of the silver skin off

Patted dry, then rubbed with coarse sea salt, (sparingly, don't like 'em too salty), coarse black pepper, and granulated onion and garlic powder. Two of them had a generous amount of ground mustard added to the rub for some additional kick. Onto the GMG with 100% hickory pellets.

Pulled when they hit a IT of 130*. Then onto a rack over a aluminum pan with beef broth, covered tightly in foil, and into the oven. Steamed to a IT of 152*.

Hear they are sitting on a rack to cool after steaming.

I'll post up some slicing pics tomorrow. Man does this stuff smell good... notice the little one over the aluminum pan is missing the left corner. You'll have to trust me, it tastes good too.

 

[srb08]

Ok, if you remember a couple weeks ago I posted about starting my Vastrami.
Well, today was the day. Smoking day...

Rinsed, and trimmed a little more of the silver skin offView attachment 554958

Patted dry, then rubbed with coarse sea salt, (sparingly, don't like 'em too salty), coarse black pepper, and granulated onion and garlic powder. Two of them had a generous amount of ground mustard added to the rub for some additional kick. Onto the GMG with 100% hickory pellets.
View attachment 554959

Pulled when they hit a IT of 130*. Then onto a rack over a aluminum pan with beef broth, covered tightly in foil, and into the oven. Steamed to a IT of 152*.

Hear they are sitting on a rack to cool after steaming.
View attachment 554962

I'll post up some slicing pics tomorrow. Man does this stuff smell good... notice the little one over the aluminum pan is missing the left corner. You'll have to trust me, it tastes good too.

Those look great! I could eat that every day.
Here's some beef Pastrami I did earlier this year.
It didn't suck.

Ready for the smoker

As it came off of the smoker

Cooled, sliced and ready to eat.

 

[mybowtie]

Those look great! I could eat that every day.
Here's some beef Pastrami I did earlier this year.
It didn't suck.

Ready for the smoker
View attachment 555000

As it came off of the smoker
View attachment 555002

Cooled, sliced and ready to eat.
View attachment 555001

I've got to make some beef pastrami soon. Wife is weird and doesn't like venison.

 

[mybowtie]

Here's the rest of the pic's.



Pan full of sliced up Vastrami...



All packaged up..

 

[Biigg50]

Wow that looks good^^^^^


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[stillhunter]

D constructed backstrap kabobs, it's too much trouble to poke all that stuff on a skewer. The apple smoked bacon wrapped seasoned backstrap nuggets were grilled first and moved to the upper deck while the evoo, janes crazy mixed up salt, fresh ground Italian Herb Spice marinated onions grilled underneath and bathed the meat in that smoke/steam......................... barely any leftovers .............

 

[srb08]

Here's the rest of the pic's.

View attachment 555105

Pan full of sliced up Vastrami...
View attachment 555106
View attachment 555107

All packaged up..
View attachment 555108

Outstanding!

 

[srb08]

D constructed backstrap kabobs, it's too muck trouble to poke all that stuff on a skewer. The apple smoked bacon wrapped seasoned backstrap nuggetes were grilled first and moved to the upper deck while the evoo, janes crazy mixed up salt, fresh ground Italian Herb Spice marinated onions grilled underneath and bathed the meat in that smoke/steam.........................there was barely any leftovers .............

View attachment 555221

Sounds great. Got any pics?

 

[stillhunter]

Sounds great. Got any pics?

skewed the bacon to the backstrap w water soaked toothpicks and grilled them like small steaks. Onions stirred in the grill pan; next time I'll add peppers,mushrooms, etc. and stir/fry/grill them instead of spending 20 mins. of prep making skewers.

 

[srb08]

Tri Tip roast marinaded in a bunch of good stuff.
Just about ready to come off the grill.