ChrisHager's Grilled Thread - Page 8 - JeepForum.com

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post #106 of 384 Old 09-04-2012, 08:56 AM Thread Starter
ChrisHager
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Quote:
Originally Posted by J-Mox View Post
Well my wife did the Marinated Grilled Shrimp tonight. But...... she twisted it a bit to her tastes and it turned out GREAT!

She followed the recipe but subsituted Rotel tomato sauce instead of plain sauce. And used fresh basil out of her herb garden and added a little extra.

My son did the asparagus by cutting the bottom ends off and wet them with olive oil then put some Cavenders Greek seasoning on it and a dash of garlic powder and a little lime juice. Then used the same recipe for the zucchini and squash.





The wife also grilled some pineapple slices and added some brown sugar to the top and garnished them with a cherry!


That sounds like an awesome meal! I think I need to cook more sides with my grillings.

Quote:
Originally Posted by kodiakwj View Post
So I got bored the other day and decided I was going to try something new. I decided to smoke a pot roast. Turned out awesome, made great "steak" sandwiches. Here's how:
2.5# pot roast
4-5 cloves of garlic
Steakhouse onion burger seasoning ( McCormicks I think)
Cherry brandy
Worchestersire sauce
Minced garlic( I used the jar stuff)
Cherry wood chips

Took the roast and plugged it with garlic
Put the onion burger seasoning on like a dry rub
Mixed a 1/2 cup of water, double shot of cherry brandy, minced garlic, and worchestersire sauce in a pan. Brought to a boil, then pulled off and strained. Seared the roast on the high side of the grill then moved to the low side. Add wet wood chips to the smoker box. And a small pie tin to the main box over the coals. Now go back for the basting sauce. I chilled it in the freezer for about 25-30 min. Let it slow cook for 3-3.5 hours at 225-250. Flipped it every 30 min. Also added a Can of water on the high side of the coals to steam (read I ran out of foil). Use the sauce during the last hour. When done threw it on the slicer for sandwiches. French bread and a little mayo was all it needed.

Edit: instead of the water can you can foil wrap it for the last hour. I just happened not to look before I started cooking.
I'm going to have to try this. I'm a big fan of Philly Cheese Steak sandwiches. I bet this along with some peppers and cheese would be awesome.


~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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post #107 of 384 Old 09-06-2012, 01:04 PM
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Decided to do "steak" sandwiches again. This time I got pictures. It's a 3.5# boneless chuck roast(aka pot roast). Seasoned the same as above, just used more garlic to plug it with.


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post #108 of 384 Old 09-06-2012, 01:32 PM Thread Starter
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Nice!

~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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post #109 of 384 Old 09-06-2012, 07:13 PM
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image-4087602024.jpg

One hour to go. About to go in the foil wrap.


image-1631962392.jpg

That was a monster can. But at 225 all day there isn't much left to recognize. I found doing the wood this way leave a better flavor, not a super heavy smoke. The wood just smolders for about an hour or so.
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post #110 of 384 Old 09-06-2012, 09:11 PM
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image-1131718873.jpg

Look at that smoke ring. The whole roast is a 1/4" of red smoke ring.


image-711848605.jpg

Chunk of garlic. It tastes so good.


image-1227631569.jpg

One plate full for "steak" sandwiches. The other half is still resting in its juices.
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post #111 of 384 Old 09-07-2012, 02:03 AM
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so the wood was in the beer can ?
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post #112 of 384 Old 09-07-2012, 04:44 AM
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No. The wood is in the pie tin


image-755761155.jpg

see just like this?
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post #113 of 384 Old 09-07-2012, 08:12 AM Thread Starter
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I wrap the wood chunks in foil - similar to what you are doing. Works well. If you need to add a little extra smoke, put the wood bundle on the coals for a few minutes to heat it up. Shazam.

~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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post #114 of 384 Old 09-07-2012, 10:23 AM
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I dump the wood out of the pie tin straight on to the grill. Smokes pretty good.
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post #115 of 384 Old 09-07-2012, 03:33 PM
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Waiting for winter to do this in my backyard.
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post #116 of 384 Old 09-07-2012, 08:36 PM
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Yuk-yuk, dang it Kodiak I thought that was pulled pork in the pie pan and it looked so damn good.

Can you imagine the look on my face if I would have made a sandwich out of it and took a bite.
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post #117 of 384 Old 09-08-2012, 10:10 AM Thread Starter
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At first glance, I did too. We both won't need tooth picks after eating that meal...

~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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post #118 of 384 Old 09-15-2012, 04:44 PM
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WOW! That brat recipe is Awesome! Nice post Chris!
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post #119 of 384 Old 09-16-2012, 05:41 AM
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I think I'm wishin you were my neighbor. Maybe you should move out East.
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post #120 of 384 Old 09-17-2012, 07:15 AM
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You inspired me this weekend! Made pulled pork from a slow, 8 hour smoked pork butt, basted every 45 minutes and finished with a red Carolina vinegar sauce!

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