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Discussion in 'DVU' started by Billdozer, Jul 20, 2015.
They're opening a new BBQ place dt Anderson. I had a preview and it was damn good. All the usual and doing pork and beef
Smoked wings at the tailgate yesterday
Put this on at 4:15am yesterday (set alarm for earlier, snoozed a few too many times). Came off at 5:30ish, rested in cambro for 90 minutes, then to the cutting board. A few more hours of rest probably would have helped. The slice pic is from the flat, which was dryer than the flat/point overlap with the fat line through the middle. That part was ridiculous. Couple people said it was really damn close to Lewis, so that's pretty much the best BBQ compliment I've ever received.
The Clemson colster wasn't posed there, either--saw it after I took the pic.
Probably gonna hit Lewis BBQ for lunch today with Pops. Haven't been to Tex-Mex Tuesday in a while. He had chile rellenos stuffed with brisket last time I went--that might be the best thing I've ever put in my mouth.
Also, he pushed his Hatch Chile Roast event from last weekend to this due to the hurricane that never really happened. From 2-5pm on Sat, so I'll probably try to hit the first hour and then blitz home for the game at 3:30, with multiple pounds of roasted Hatch chiles in tow.
Join us as we celebrate the harvest season of John's favorite ingredient, the Hatch Green Chile. Our friends from Juan Luis, Jack of Cups Saloon, Short Grain, and Bar Normandy will be cooking up roasted green chile bites while we roast chiles on site for you to purchase and use at home. Wash it all down with the brand new "Made from Hatch" beer by Revelry Brewing and cockatils by Bar Mash and Cathead Vodka. This event is free and open to the public.
8 lbs. of roasted hot Hatch chiles procured on Saturday.
Also, Costco must be drunk, because they decided $3.99 for Prime brisket was WAY too expensive, so it was $2.99 on Sunday. Picked up a 14 lb. packer for $42. I don't know what to do with my hands.
Roasted chiles are incredible...... My brother lives in Pueblo Co and keeps me supplied thankfully........ because they are hard to find in eastern NC. I will roast my own Anaheims but they aren't on the same level.
This guy right here knows what I'm talkin' about.
Forgot this one. Here's the Brisket King of SC hisself, pulling Hatches from the back of an El Camino to take to the roaster.
Fucking El Camino. How great is that?!?!
There was nothing accidental about that prop. It was a cool sight.
Looks like this one did in fact almost go up in smoke.
And a little Guinness left for me.
Made that for Louisville game and received a bunch of atta-boys for it.
Someone tell me how to roast the chilies and what to do with them. I have about 3 gallons of jalapeno's and Habenero's that I don't know what to do with
Heat grill hot. Put peppers on it. Char. Put in bowl, wrap in seran wrap (steam help skin come off), let cool and skin them.
What to do next idk. Cut into strips and freeze?
Chicken, beans and slaw for the game tonight
It's all the style of a car, but with the sensibilities of a truck!!!
The mullet of vehicles!!!
Pork loin roast
Neighbors at the tailgate
Last brisket trial run before the Brown Water competition on ACCCG weekend. 14 lb'r that aged about 40 days, trimmed damn near 4-5 lbs. of fat off of it. Tried wrapping in butcher paper at around 9-10 hours. Grill got stubborn and wouldn't climb/maintain 250ish, so I pulled it and put it in the oven at 275--that made a mess and was worried the paper was gonna torch so won't be doing that again. The butcher paper actually stuck to the bark some, which is the opposite of what's supposed to happen, so I'm not sold on this method yet. Still damn good brisket, especially the middle with the fatline.
Also put the unused crabcakes from last weekend on smoke again, using the foil method this time. Pretty damn good--might be good enough to sneak into the top 3 in the "Sea" category.
Does anyone have a good whole smoked turkey recipe? Going to make one for thanksgiving this year.
I'll ask my brother. We did a fried turkey and smoked turkey last year for Thanksgiving. Did the smoked turkey on his Green Egg. Still injected it like you would a fried turkey. Was delicious. Had to cook for a while. I'll find out more.
Good deal. I did it once before as an experiment and it came out great but didn't write down the recipe.
At the bottom of the page are other recipes.
Brother just told me to look up Best Big Green Egg Smoked Turkey recipe. Here it is below. Note, my brother didn't do the Oranges in this and he also injected it with garlic butter. We didn't do the potatoes in it either. Added Lowry's Season salt for regular salt as well. The injection made it just as juicy as a perfectly fried turkey would be. The smokey flavor was awesome.
BRINE: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two- thirds of the quartered lemons and onions and 1 halved garlic head. Mix until the sugar and salt dissolve.
Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2 1⁄2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
Soak 2 cups of hickory or pecan chips in water for 1 hour.
Set the EGG for indirect cooking at 325°F/163°C, sprinkle smoking chips over charcoal and add the convEGGtor.
Remove the turkey from the brine, rinse well to remove the brining liquid and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and 1 cup potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
Place the turkey on the Roasting Rack in a Drip Pan; scatter the remaining potatoes in the pan and place the pan in the EGG. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Reserve the drippings from the drip pan to make gravy.
Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.
This sounds delicious. May be doing this with some minor tweaks.