Whatcha throwing on the grill/smoker this

[Meglamaniac 396]

Holiday weekend??

I'll be doing some STL cut spares, spatchcocked chickens, baked beans and potatos au gratin.

Will also do some ABTs with pulled pork and cream cheese washed down with a few SA Boston Lagers and a some old fashions to unwind

 

Enjoy your Memorial Day weekend and don't forget those who served to make this a great country!

[thegeneral 3,028]

On the Weber:

Burgers on Friday. Work day so keep it chill.

Sunday night. Pork Tenderloin with a spicy / sweet rub, potatoes, corn on the cob.

[BiffTannen 901]

Traeger -

Porkbutt for pulled pork sandwiches/tacos. 

Smoked Mac and cheese

Peach baked beans

[Alias Detective 1,390]

Green Mountain Smoker

Pork ribs and baked beans with some drippins'

[Alias Detective 1,390]

11 minutes ago, thegeneral said:

On the Weber:

Burgers on Friday. Work day so keep it chill.

Sunday night. Pork Tenderloin with a spicy / sweet rub, potatoes, corn on the cob.

This guy knows.  Pork loin -> right in the trash.  Pork tenderloin -> right in my belly.  Price isn't that much different either....

[Ron_Artest 1,170]

3 minutes ago, Alias Detective said:

This guy knows.  Pork loin -> right in the trash.  Pork tenderloin -> right in my belly.  Price isn't that much different either....

In my regular rotation is a smoked pork loin rubbed with herb de provence, sliced thin on a meat slicer for sandwiches topped with provolone and greens.  It's a crowd pleaser.

Spin off of Philly Dinics Roast Pork.

I will also do a tenderloin with a brown sugar rub that is well received.  Definitely more tender.

[Ron_Artest 1,170]

Memorial Day weekend is traditionally a huge meat smoking weekend.  I haven't given this year much thought due to various other things going on, but thanks for this thread.  I might go grab a pork belly from costco.  I have yet to nail a pork belly so maybe give it another try.

[Meglamaniac 396]

12 minutes ago, Alias Detective said:

This guy knows.  Pork loin -> right in the trash.  Pork tenderloin -> right in my belly.  Price isn't that much different either....

WHAT????

Nothing wrong with a good porkloin, brine for 12 hours, rub with Bad Byrons but rub, smoke at 250 using apple wood for 4 hours and baste every 45 with a mop of applejuice, honey, maple syrup and rub, pull at 160 and let rest, slice and enjoy.  I actually prefer it to tendorloin

[Alias Detective 1,390]

6 minutes ago, Ron_Artest said:

In my regular rotation is a smoked pork loin rubbed with herb de provence, sliced thin on a meat slicer for sandwiches topped with provolone and greens.  It's a crowd pleaser.

Spin off of Philly Dinics Roast Pork.

I will also do a tenderloin with a brown sugar rub that is well received.  Definitely more tender.

Don't have a slicer or I'd give it a try.  A pork loin maybe in Sauerkraut as I'm a Pennsylvanian.

[thegeneral 3,028]

13 minutes ago, Alias Detective said:

This guy knows.  Pork loin -> right in the trash.  Pork tenderloin -> right in my belly.  Price isn't that much different either....

Agreed. It really is great. Once you have the timing, temp down is fool proof and so delicious. 

[Alias Detective 1,390]

2 minutes ago, Meglamaniac said:

WHAT????

Nothing wrong with a good porkloin, brine for 12 hours, rub with Bad Byrons but rub, smoke at 250 using apple wood for 4 hours and baste every 45 with a mop of applejuice, honey, maple syrup and rub, pull at 160 and let rest, slice and enjoy.  I actually prefer it to tendorloin

I said what I said.  But, I'd eat what you prepare and likely it would be awesome. 

[Meglamaniac 396]

4 minutes ago, Ron_Artest said:

Memorial Day weekend is traditionally a huge meat smoking weekend.  I haven't given this year much thought due to various other things going on, but thanks for this thread.  I might go grab a pork belly from costco.  I have yet to nail a pork belly so maybe give it another try.

Are you just trying to get it to bacon or are you wanting it for sammys?  If sammy try finishing it in a CIS like bacon

I would suggest trying PB burnt ends, huge crown favorite at Megla's house.

You can use half the PB for the ends and the other half to make PB sammys

[Ron_Artest 1,170]

1 minute ago, Alias Detective said:

Don't have a slicer or I'd give it a try.  A pork loin maybe in Sauerkraut as I'm a Pennsylvanian.

You can get a meat slicer on Amazon for $100.  Great for tailgate sammichs.  Smoke pork loin, smoked eye round for pit beef sammichs, smoked turkey breasts sliced piled with stuffing and cran.

[Ron_Artest 1,170]

1 minute ago, Meglamaniac said:

Are you just trying to get it to bacon or are you wanting it for sammys?  If sammy try finishing it in a CIS like bacon

I would suggest trying PB burnt ends, huge crown favorite at Megla's house.

You can use half the PB for the ends and the other half to make PB sammys

Burnt ends.  Has yet to come out "great" as people rave about.

[Drizzay 707]

I have been going back and forth all week about what to cook.  The local grocery store has Boston butts very cheap, but it is waaaaay too much food for essentially just three of us.

Pork Tenderloin sounds like a nice alternative.  The Sweet/Spicy rub @thegeneral is doing might be the way to go!

 

Will probably do Burgers one night and Brats/Hot dogs the other....keep it traditional.

[Meglamaniac 396]

2 minutes ago, Ron_Artest said:

Burnt ends.  Has yet to come out "great" as people rave about.

What recipe are you using?

i use this and have no complaints but I use butter/brown sugar/honey and Baby Rays BBQ sauce for my ends

 

[Meglamaniac 396]

7 minutes ago, Drizzay said:

I have been going back and forth all week about what to cook.  The local grocery store has Boston butts very cheap, but it is waaaaay too much food for essentially just three of us.

 

PP freezes well, you can use it in less tradiitional ways like making spagetti with it or nachos/tatortot nachos or PP cheesy fries.

Also I like to keep a 1/2 pound or so in the freezer to use when I make baked beans

[BiffTannen 901]

10 minutes ago, Ron_Artest said:

Burnt ends.  Has yet to come out "great" as people rave about.

I've tried these a couple times with pork belly as well and wasn't impressed with the final product. I don't know if I'm doing something wrong or if its the fatty nature of the cut that I don't like. 

[Ron_Artest 1,170]

First time I used meatheads recipe from Amazing Ribs, then I tried some Korean sh1t.  I'll try this meat church.  Thanks

[Ron_Artest 1,170]

2 minutes ago, Meglamaniac said:

PP freezes well, you can use it in less tradiitional ways like making spagetti with it or nachos/tatortot nachos or PP cheesy fries.

Also I like to keep a 1/2 pound or so in the freezer to use when I make baked beans

Anytime I do pork butts I'll vacuum seal a few packs.  Great for enchiladas or to grab and thaw out for tailgate to throw on burgers or something.

[Meglamaniac 396]

1 minute ago, Ron_Artest said:

Anytime I do pork butts I'll vacuum seal a few packs.  Great for enchiladas or to grab and thaw out for tailgate to throw on burgers or something.

Yep, defrost, crockpot it and go

[thegeneral 3,028]

21 minutes ago, Meglamaniac said:

WHAT????

Nothing wrong with a good porkloin, brine for 12 hours, rub with Bad Byrons but rub, smoke at 250 using apple wood for 4 hours and baste every 45 with a mop of applejuice, honey, maple syrup and rub, pull at 160 and let rest, slice and enjoy.  I actually prefer it to tendorloin

I’m sure this is great as well. I’m just putzing around on my gas grill with my 10 or so bag of tricks.

Haven’t gotten involved with these slow and low, smoking situations. 

[thegeneral 3,028]

16 minutes ago, Drizzay said:

I have been going back and forth all week about what to cook.  The local grocery store has Boston butts very cheap, but it is waaaaay too much food for essentially just three of us.

Pork Tenderloin sounds like a nice alternative.  The Sweet/Spicy rub @thegeneral is doing might be the way to go!

 

Will probably do Burgers one night and Brats/Hot dogs the other....keep it traditional.

Wife has the exact measurements but is super simple with some olive oil, brown sugar and cayenne, paprika, think some garlic powder as well, salt / pepper.

After trimming the weird parts of the meat I also put in some small slits on both sides and pack some of the rub in there. 

[Drizzay 707]

1 hour ago, thegeneral said:

Wife has the exact measurements but is super simple with some olive oil, brown sugar and cayenne, paprika, think some garlic powder as well, salt / pepper.

After trimming the weird parts of the meat I also put in some small slits on both sides and pack some of the rub in there. 

[Engorgeous George 2,213]

2 hours ago, Meglamaniac said:

What recipe are you using?

i use this and have no complaints but I use butter/brown sugar/honey and Baby Rays BBQ sauce for my ends

 

Looks good.  My only problem is he rabbed the grill handle with a glove covered in BBQ sauce.  That is making an unneccessary mess.  Still, looks like something worth trying.

[Hawkeye21 2,388]

Probably chicken thighs.

[Engorgeous George 2,213]

My smoker gave up the ghost lst year and went to the dump.  Contemplating another.  The crowds are smaller know so I don't need to fit two pork buts or two turkeys on at a time.  I am sort of an old dog so I am not looking for something run off gas and pellets feed mechanically and monitored by a phone app.  I like going out once an hour to add actual wood to some smoldering coals.  Recommendations are welcome.  

[Engorgeous George 2,213]

4 minutes ago, Hawkeye21 said:

Probably chicken thighs.

I do mine with Gates Bros BBQ sauce.  I mix in some orange marmalade for some and some Jalapeno Jelly for the other half.  I like the way the sugars in the jellies carmalize and adhere the BBQ sauce.  Quick, easy, and always a hit.

[Hawkeye21 2,388]

1 minute ago, Engorgeous George said:

I do mine with Gates Bros BBQ sauce.  I mix in some orange marmalade for some and some Jalapeno Jelly for the other half.  I like the way the sugars in the jellies carmalize and adhere the BBQ sauce.  Quick, easy, and always a hit.

I just use Meat Church, Holy Cow BBQ rub. https://www.meatchurch.com/collections/bbq-rub/products/holy-cow-rub

[Engorgeous George 2,213]

1 minute ago, Hawkeye21 said:

I just use Meat Church, Holy Cow BBQ rub. https://www.meatchurch.com/collections/bbq-rub/products/holy-cow-rub

I favor sauce over rubs, though rubs do have their place.  I will give holy cow a try.  Maybe i will mention it to my wife or daughters and see if I don't get a gift pack for Father's Day.

[Meglamaniac 396]

5 minutes ago, Engorgeous George said:

My smoker gave up the ghost lst year and went to the dump.  Contemplating another.  The crowds are smaller know so I don't need to fit two pork buts or two turkeys on at a time.  I am sort of an old dog so I am not looking for something run off gas and pellets feed mechanically and monitored by a phone app.  I like going out once an hour to add actual wood to some smoldering coals.  Recommendations are welcome.  

I bought my Pops a Treager pellet smoker for Fathers day about 4 years ago and we have been cooking on it every holiday since.  He loves it, I'm an old school stick burner kind of guy but I have grown a bit more talorent of this peller smoker after using it so many times.

When I got it with all the accesories it was around 1000 buck but they make a smaller version that might more meet your needs.

Ace is the go to place for Treagers

What I got Pops 

 

https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/pellet-grills/8474884

 

 

[Meglamaniac 396]

15 minutes ago, Hawkeye21 said:

Probably chicken thighs.

I prefer to do my thighs in a CIS with garlic buter and  either blackening rub or cajun rub

[Engorgeous George 2,213]

2 minutes ago, Meglamaniac said:

I bought my Pops a Treager pellet smoker for Fathers day about 4 years ago and we have been cooking on it every holiday since.  He loves it, I'm an old school stick burner kind of guy but I have grown a bit more talorent of this peller smoker after using it so many times.

When I got it with all the accesories it was around 1000 buck but they make a smaller version that might more meet your needs.

Ace is the go to place for Treagers

What I got Pops 

 

https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/pellet-grills/8474884

 

 

Maybe.  Pellets just seem like cheating, but I could learn to cheat.  Hell, I was an attorney so you think it would come naturally.

[Meglamaniac 396]

1 minute ago, Engorgeous George said:

Maybe.  Pellets just seem like cheating, but I could learn to cheat.  Hell, I was an attorney so you think it would come naturally.

You could always get a WSM 18 as well for the times you didn't want to 'cheat' 

[Meglamaniac 396]

16 minutes ago, Engorgeous George said:

Maybe.  Pellets just seem like cheating, but I could learn to cheat.  Hell, I was an attorney so you think it would come naturally.

I misread your post, old school guys should all have a WSM 22.5 in thier backyard, end of story

[Engorgeous George 2,213]

My wife did order some $3000 monstrosity for me when my old smoker died.  Fortunately it was on back order so long they canceled that order, and so my present.  I love smoked meat but I am naturally cheap (I would say frugal) and so would have felt silly having such a smoker.  The $400 traeger may be more in line as to cost.  Hell, for something i get enamored with I would go $1000, but there are limits on money when it comes to feeding me stuff my Doctor would object to anyhow.  Use to be smoking was a weekly event.  Now, maybe a monthly event so that factors in to cost.

[Engorgeous George 2,213]

2 minutes ago, Meglamaniac said:

You could always get a WSM 18 as well for the times you didn't want to 'cheat' 

My Pops used one to good results when he retired to Naples and left the backyard brick smoker he consructed with us boys decades ago.  I went by the old place last year and that old smoker is still out there.

[Meglamaniac 396]

Just now, Engorgeous George said:

My wife did order some $3000 monstrosity for me when my old smoker died.  Fortunately it was on back order so long they canceled that order, and so my present.  I love smoked meat but I am naturally cheap (I would say frugal) and so would have felt silly having such a smoker.  The $400 traeger may be more in line as to cost.  Hell, for something i get enamored with I would go $1000, but there are limits on money when it comes to feeding me stuff my Doctor would object to anyhow.  Use to be smoking was a weekly event.  Now, maybe a monthly event so that factors in to cost.

Just get the WSM 22.5 for 550.00, it's great, veristile and will last forever.  I've had one of mine since 2006 and she still cooks like a champ.  The only thing I have had to replace are the grates

[Engorgeous George 2,213]

2 minutes ago, Meglamaniac said:

I misread year post, old school guys should all have a WSM 22.5 in thier backyard, end of story

That may be th way i go.  I bet they have them at outdoor World and i probably ahve a few gift cards from there which would cover most of it.

[Engorgeous George 2,213]

1 minute ago, Meglamaniac said:

Just get the WSM 22.5 for 550.00, it's great, veristile and will last forever.  I've had one of mine since 2006 and she still cooks like a champ.  The only thing I have had to replace are the grates

Economical on storage space and readily transportable as well.