DVU BBQ thread - This one won't go up in smoke

Discussion in 'DVU' started by Billdozer, Jul 20, 2015.

Watchers:
This thread is being watched by 47 users.
  1. Billdozer

    Billdozer
    Expand Collapse
    RCUSA Original

    Likes Received:
    23,226
  2. kylebw7

    kylebw7
    Expand Collapse
    RCUSA Original

    Likes Received:
    4,234
    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
     
    Clemson327 likes this.
  3. Billdozer

    Billdozer
    Expand Collapse
    RCUSA Original

    Likes Received:
    23,226
    Smoked wings at the tailgate yesterday

    [​IMG]
     
    Squints, cuangler, Styx and 10 others like this.
  4. 19B

    19B
    Expand Collapse
    A jelly doughnut?
    RCUSA Original

    Likes Received:
    14,981
    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.

    [​IMG]
    [​IMG]
    [​IMG]
    The Clemson colster wasn't posed there, either--saw it after I took the pic.
     
  5. 19B

    19B
    Expand Collapse
    A jelly doughnut?
    RCUSA Original

    Likes Received:
    14,981
    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.
     
    Styx and clemsonswag like this.
  6. 19B

    19B
    Expand Collapse
    A jelly doughnut?
    RCUSA Original

    Likes Received:
    14,981
    8 lbs. of roasted hot Hatch chiles procured on Saturday.

    [​IMG]

    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.
     
  7. bucktaylor

    bucktaylor
    Expand Collapse
    RCUSA Original

    Likes Received:
    264

    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.
     
    19B likes this.
  8. hawk217

    hawk217
    Expand Collapse
    RCUSA Original

    Likes Received:
    4,125
     
    19B likes this.
  9. 19B

    19B
    Expand Collapse
    A jelly doughnut?
    RCUSA Original

    Likes Received:
    14,981
    This guy right here knows what I'm talkin' about.
     
    bucktaylor likes this.
  10. 19B

    19B
    Expand Collapse
    A jelly doughnut?
    RCUSA Original

    Likes Received:
    14,981
    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.

    [​IMG]
     
  11. Styx

    Styx
    Expand Collapse
    Pour the bourbon and let the season begin.
    RCUSA Original

    Likes Received:
    4,184
    Fucking El Camino. How great is that?!?!
     
    Clemson327 likes this.
  12. 19B

    19B
    Expand Collapse
    A jelly doughnut?
    RCUSA Original

    Likes Received:
    14,981
    There was nothing accidental about that prop. It was a cool sight.
     
    Clemson327 and Styx like this.
  13. HotButteredGrits

    HotButteredGrits
    Expand Collapse
    RCUSA Original

    Likes Received:
    11,095
  14. Styx

    Styx
    Expand Collapse
    Pour the bourbon and let the season begin.
    RCUSA Original

    Likes Received:
    4,184
    Looks like this one did in fact almost go up in smoke.
     
  15. Styx

    Styx
    Expand Collapse
    Pour the bourbon and let the season begin.
    RCUSA Original

    Likes Received:
    4,184
  16. Styx

    Styx
    Expand Collapse
    Pour the bourbon and let the season begin.
    RCUSA Original

    Likes Received:
    4,184
  17. Styx

    Styx
    Expand Collapse
    Pour the bourbon and let the season begin.
    RCUSA Original

    Likes Received:
    4,184
    20170930_161709.jpg
     
    Billdozer likes this.
  18. Styx

    Styx
    Expand Collapse
    Pour the bourbon and let the season begin.
    RCUSA Original

    Likes Received:
    4,184
  19. Styx

    Styx
    Expand Collapse
    Pour the bourbon and let the season begin.
    RCUSA Original

    Likes Received:
    4,184
    20170930_162103.jpg
    And a little Guinness left for me.
     
    19B likes this.
  20. HotButteredGrits

    HotButteredGrits
    Expand Collapse
    RCUSA Original

    Likes Received:
    11,095
    Made that for Louisville game and received a bunch of atta-boys for it.
     
    Styx likes this.
  21. cut68

    cut68
    Expand Collapse
    RCUSA Original

    Likes Received:
    4,192
    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
     
    TheTigerMan likes this.
  22. Cutig

    Cutig
    Expand Collapse
    My name is Rod, and I like to party
    RCUSA Original

    Likes Received:
    8,940
    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?
     
    DC3 and TheTigerMan like this.
  23. Billdozer

    Billdozer
    Expand Collapse
    RCUSA Original

    Likes Received:
    23,226
  24. Billdozer

    Billdozer
    Expand Collapse
    RCUSA Original

    Likes Received:
    23,226
    Chicken, beans and slaw for the game tonight

    [​IMG]
    [​IMG]
     
    clemsonswag and Lyrtch like this.
  25. Doc Louis

    Doc Louis
    Expand Collapse
    RCUSA Original

    Likes Received:
    3,528
    It's all the style of a car, but with the sensibilities of a truck!!!

    The mullet of vehicles!!!
     
    Styx likes this.
  26. Billdozer

    Billdozer
    Expand Collapse
    RCUSA Original

    Likes Received:
    23,226
  27. Billdozer

    Billdozer
    Expand Collapse
    RCUSA Original

    Likes Received:
    23,226
  28. Billdozer

    Billdozer
    Expand Collapse
    RCUSA Original

    Likes Received:
    23,226
    Neighbors at the tailgate

     
    19B, mooser3586, Styx and 3 others like this.
  29. 19B

    19B
    Expand Collapse
    A jelly doughnut?
    RCUSA Original

    Likes Received:
    14,981
    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.

    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]

    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.

    [​IMG]
     
  30. GobbledyGoo

    GobbledyGoo
    Expand Collapse

    Likes Received:
    453
    Does anyone have a good whole smoked turkey recipe? Going to make one for thanksgiving this year.
     
  31. HunterPKP

    HunterPKP
    Expand Collapse

    Likes Received:
    723
    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.
     
  32. GobbledyGoo

    GobbledyGoo
    Expand Collapse

    Likes Received:
    453
    Good deal. I did it once before as an experiment and it came out great but didn't write down the recipe.
     
  33. Billdozer

    Billdozer
    Expand Collapse
    RCUSA Original

    Likes Received:
    23,226
    GobbledyGoo likes this.
  34. HunterPKP

    HunterPKP
    Expand Collapse

    Likes Received:
    723
    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.
     
    GobbledyGoo likes this.
  35. GobbledyGoo

    GobbledyGoo
    Expand Collapse

    Likes Received:
    453
    This sounds delicious. May be doing this with some minor tweaks.
     

Users Viewing Thread (Users: 0, Guests: 0)