What’s on the grill/smoker today? 2021

SKYDIVNEKD

Call me "Walt Kowalski"
Joined
Jul 24, 2001
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2,138
Did you keep track of your cook times?
I was going to but I had ten other things going on at the same time. So, no, I didn't this time. I have a binder where I have for every other one. This turned out like my first few, so I was less concerned about writing it down.

Floyd T
 

CigarStone

For once, knowledge is making me poor!
Joined
Mar 7, 2007
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4,321
I love seeing this thread everyday! Today it motivated me to go buy something and throw it on the smoker! Even if it's just cheese.

Or I might even try Jamaican Jerk chicken legs again. I made them last week with @EmergenCigar and I didn't cook the chicken long enough to let the jerk lose it's heat so we had near raw chicken which was so hot we had to gargle with bourbon.

If you've never used Walkerswood Jamaican Jerk marinade it is amazing! It is predictable and you can watch for the reaction. Anyone who has never had it will take a bite and react wildly because it is delicious and so hot........but the heat dissipates in 30 seconds and you can't stop eating it. I suggest having a few dozen light beers handy :cool: Hints .......1.) Marinate for a couple days......2.)The long slow smoking process kills a lot of the heat or it can be too hot to eat. You can cook it on the grill but the marinade is thick and it needs time and temp to kill the pepper heat.

Jerk.jpg
 

Brickhouse

J.C. Newman owes me royalties.
Joined
Apr 12, 2006
Messages
10,077
I love seeing this thread everyday! Today it motivated me to go buy something and throw it on the smoker! Even if it's just cheese.

Or I might even try Jamaican Jerk chicken legs again. I made them last week with @EmergenCigar and I didn't cook the chicken long enough to let the jerk lose it's heat so we had near raw chicken which was so hot we had to gargle with bourbon.

If you've never used Walkerswood Jamaican Jerk marinade it is amazing! It is predictable and you can watch for the reaction. Anyone who has never had it will take a bite and react wildly because it is delicious and so hot........but the heat dissipates in 30 seconds and you can't stop eating it. I suggest having a few dozen light beers handy :cool: Hints .......1.) Marinate for a couple days......2.)The long slow smoking process kills a lot of the heat or it can be too hot to eat. You can cook it on the grill but the marinade is thick and it needs time and temp to kill the pepper heat.

View attachment 39208

I keep the marinade and hot sauces in my house as a staple. You’re right. They are fantastic.
 

{tpc}

Professional Poker Tournament Loser
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Feb 20, 2008
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My first smoker was just a Weber kettle with charcoal, then I got a master built dual fuel so I could do charcoal and propane. I admit that it takes a bit to do charcoal, but it’s always better if you get it right.
 

bfreebern

Yada, Yada, Yada.
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{tpc}

Professional Poker Tournament Loser
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Feb 20, 2008
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That sounds good! I wonder if you could buy country style pork ribs and use those.

I don’t see why not if you get the boneless kind. I think the only issue is not smoking them too fast..
 

{tpc}

Professional Poker Tournament Loser
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Feb 20, 2008
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Some one once told me this was referred to as Chicago style. Char on the outside and medium rare on the inside. My absolute favorite!
View attachment 39560View attachment 39561View attachment 39562

This reminds me of the Weber grill in Chicago the first time I went about 12 or so years ago. Delicious!! Went back just a few years ago and it was meh. Lots of other cool great places there but I was saddened about how far downhill the quality had went.
 

bfreebern

Yada, Yada, Yada.
Joined
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I don’t see why not if you get the boneless kind. I think the only issue is not smoking them too fast..

I think you're right. Country style is just a pork butt cut into "ribs". They'd probably dry out as well.
 

{tpc}

Professional Poker Tournament Loser
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Feb 20, 2008
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I think slow and low would work ok on the country style, but you might need to transfer to a pan with some sauce in it during the smoke, or maybe just inject the ribs? Sounds like a fun and tasty experiment none the less!
 
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