BBQ Thread

[Houston.RZ34]

Shocked none of us Texans have kicked this off yet.....post up your setup/creations/tactics/ideas here.

I'll kick it off with a Bacon Weaved Meatloaf, smoked on a Masterbuilt Gravity Series 560 @ 225 on Post Oak and Pecan

 

[spencello]

Now I can get behind this thread. ?

@Houston.Z35 I've been wanting to try the bacon weave, just haven't got around to it. Try some cream cheese and jalapeno in there next time, it make a mean jalapeno popper loaf!

My setup is a Louisiana Grills 700SL pellet smoker with a hopper extender and Inkbird IBBQ-4T WiFi / BT wireless Thermometer.

Here's my last meatloaf (smoked this one fast at 250 because it was late):
I normally do about 3 hours depending on the size at 225 lbs

Texas-style smoked chili w/ dark chocolate and beer:

Pulled pork butt and smoked 4-cheese mac:
6-7 hours smoked at 225, dry rub, mustard as binder, spritz with apple cider vinegar, glazed with homemade barbecue sauce.

Smoked country-style ribs :
Homemade rub, mustard, bourbon and worcestershire as a binder, 2.5 hours at 225, glaze with homemade barbeque sauce.

My guilty, easy favorite: Smoked Bourbon Bacon Burgers and Jalapeno Popper Bites
80/20 burger, egg, splash of milk, Worcestershire, mustard, brown sugar, dry rub mixed in, dry rub mixed on the outside, thumbprint the centers, about a half shot of bourbon in the indentation, smoked about 2-2.5 hours at 225, topped with aged cheddar and jalapenos, then glazed with bbq.

Chicken, onion and red pepper chicken skewers:
Homemade marinade, rub, 75 mins at 250, glaze with homemade barbeque sauce

Obligatory cream cheese pic:
Dry Rub, oil pan, jalapeno, top with bacon-onion-pepper jam.

 

[bboypuertoroc]

This thread is relevant to my interests

 

[Houston.RZ34]

I'm gonna have to try that Cream Cheese, I did a full roll of Breakfast Sausage.....it'll change you

I got bored with "normal" BBQ stuff so I got into the habit of folks put on the grill around the world and trying what looks good so I did some Kofta Kababs

> https://www.themediterraneandish.com/kofta-kebab-recipe/


My Wife is Vietnamese so of course I had to try my hand at Thịt Nướng

> https://www.vietworldkitchen.com/bl...rilled-lemongrass-pork-thit-heo-nuong-xa.html

 

[Houston.RZ34]

Obligatory Reverse Seared Lamb and Ribeye Steak pics.

- Smoke @ 225 until 130 internal, Pull meat
- Crank the grill up to 700 for your sear
- Put meat back on for 30 Seconds
- 1/4 Turn, keep searing for another 30 seconds
- Flip, 30 seconds
- 1/4 Turn, 30 seconds
- Rest covered for 5 min

 

[takemorepills]

This thread instantly caused me to gain 10 pounds!

 

[Dotson]

Shocked none of us Texans have kicked this off yet.....post up your setup/creations/tactics/ideas here.

I'll kick it off with a Bacon Weaved Meatloaf, smoked on a Masterbuilt Gravity Series 560 @ 225 on Post Oak and Pecan

Nice job on the weaving. I gonna have to try this. I have the same grill and the 800 with the griddle. They are fun to use. Now if the dang snow would melt.

 

[Dotson]

I'm gonna have to try that Cream Cheese, I did a full roll of Breakfast Sausage.....it'll change you



I got bored with "normal" BBQ stuff so I got into the habit of folks put on the grill around the world and trying what looks good so I did some Kofta Kababs



My Wife is Vietnamese so of course I had to try my hand at Thịt Nướng

> https://www.vietworldkitchen.com/bl...rilled-lemongrass-pork-thit-heo-nuong-xa.html

I instantly recognized this as an asian dish with lemongrass. Make my mouth water! Thanks for sharing.

 

[vb22]

Not exclusively BBQ, but there is a food thread.

https://www.nissanzclub.com/forum/threads/calling-all-foodies-post-up-your-lastest-creations.232/

 

[DanPYo]

Maiden voyage for my pellet smoker

had to be a brisket! Not my best work but was still delicious

 

[West Aussie]

Well you know us Aussies, we love a good BBQ…unless your my family. I don’t think we have used ours since my sons Christening 19 years ago ??

I have to say though fellas, this thread is making me rethink our stance, it looks delicious

 

[Tdog87]

I grill a lot but don't do any smoking etc as I am too impatient for that lol.

Unfortunately I generally forget to take photos of the finished product so most of my photo's are of the meat before it is cooked so I know what it is.

I think these are the only photo's I have of the finished product, a MB11+ Master Kobe Wagyu Rib fillet and a MB9+ Wagyu T-Bone.

Different marbling scores for different countries but MB9 is the highest marbling grade in Australia and anything higher than that is marked as MB9+ or has a number greater 9 generally up to around 11.

https://www.steaksandgame.com/wagyu-beef-grading-and-marble-scores-15658