Hey guy! Sorry I've gotten a little behind on the replies. I was in Jamaica for the past week or so. Let's see if I can catch up a little...
Originally Posted by kodiakwj
I'm going to be trying those Atomic Buffalo Turds on Saturday. Slow cooked on the veggie rack in the BBQ box. Thinking applewood bacon with some apple wood chips, and a little apple juice and hot sauce to baste them.
That sounds really good. How did they turn out?
Originally Posted by vanillathrilla
Have you tried smoking any cheeses? One of the regular smokers on VWvortex smoked a bunch of delicious cheeses and then made an awesome smoked macaroni and cheese with them.
Just a suggestion.. Usually when you think of smoking food, you're thinking of meats or veggies. Cheese adds a whole new element to it.
That's a really good point. I'm going to have to start thinking outside the box! When you say 'smoked a bunch of delicious cheeses', do you actually buy a brick of cheese and smoke it? I haven't heard of this but I want to try!
Originally Posted by heretolearn
Hey chris have you ever tried anything different in the stuffed brat?
I haven't tried anything different... yet... I may be doing these again tomorrow and am open to suggestions as to different ingredients to try!
Originally Posted by kodiakwj
Just slow cooked some chicken thighs. Also made my own sauce. Thought they weren't quite done, but that's just how juicy they were. 3 hr cook time. Came out awesome.
Sauce consisted of:
2 cups Ketchup
2 drops Liquid Smoke
1 tbsp Cayenne Pepper
1 tbsp Ground Mustard
1 tsp Mesquite Seasoning
1/4 cup Red Chilli Flakes
1.5 cups Apple Cider Vinegar
1 tsp of Crushed Garlic
2 tsp Black Pepper
1/2 a Beer
1/2 cup Honey
1/4 cup Sugar
Mix it all up heat to boil, stirring frequently. Once boiling for a few minutes remove from heat and continue stirring. Place it in the freezer for 20-30 minutes to cool and thicken up. Now you can marinade or use to slop on your meat.
That sounds amazing. I edited it a little to make it easier for me to read when I try it out. If I don't do the Brats tomorrow night, I might give these a shot. Liquid Smoke, eh? I'm not sure if I've heard of that before. How strong of a flavor does a couple drops create? I may try substituting the Liquid Smoke with a smoke/slow grill type of cooking. Thoughts?
Made these over the weekend, just some simple chicken drum sticks marinated in franks wing sauce and cooked slow on a rack over low coals, Baxter with wing sauce ever like 15-20 min to keep moist. Took like hour and a half to cook to my doneness of chicken and came out amazing!!!
I've never seen wing holders like that. I have beer butt chicken stands but that rack is pretty cool! My grilling aids and utensils are growing so fast, I'm going to have to dedicate some of my garage cabinets for it all!
Chris- the liquid smoke is very strong. 1-2 drops that's all you really need. I also used the sauce as a marinade for a bout 2 hours before. He atomic buffalo turds were put on hold because the wife had other plans.
I have a few more recipes for ya'll! My brother and I decided to do another massive grilling day yesterday. We had a handful of good friends over, did a little swimming, and a lot of grilling. Great day!
And here we go:
First off for the day was Marinated Grilled Shrimp:
3 Cloves Mince Garlic
1/3 cup Olive Oil
1/4 cup Tomato Sauce
2 tbsp Red Wine Vinegar
2 tbsp Chopped Fresh Basil
1/2 tsp Salt
1/4 tsp Cayenne Pepper
2 lb Fresh Shrimp
Skewers - Water Soaked
Mix all the ingredients in a bowl and stir in the shrimp. Let this sit in the fridge for 30 minutes or so.
After they've had time to soak up the mixture, skewer through the tail and head of each shrimp.
Place on grill a few minutes per side. The shrimp won't take long to cook, especially if you bought precooked shrimp. I unfortunately made the mistake of cooking them to long.
(Sneak peak of the next recipe! )
I rate this recipe a 6/10. The flavor was awesome and the recipe is very simple and quick. I'm rating it less than it deserves because I overcooked my shrimp. I was a bit distracted prepping other food. Don't make the mistake of leaving the shrimp alone!
First, combine the 3 cheeses and the garlic powder. Mix it all up. For some reason, I felt it was necessary to form a nice round ball after it was mixed. At this point, feel free to get creative and make whatever shape you wish. Whomever submits the best picture of their cheese shape will win a free high-five from me if we were ever to meet.
Anyways, I cut the tips of the Jalapeno's off, sliced them in half, then cleaned out the seeds. Rinsing them under water helps to get all the seeds out.
Once cut and cleaned, cram a decent amount of cheese in the Jalapeno half then wrap with a half slice of bacon. Secure with a toothpick. When all are prepared, place on the grill over indirect heat. A trick I learned a little to late yesterday is to start them with the cheese facing down. When you roll them over, the cheese will be melting quite a bit. I did this step backwards and lost a little more cheese than I wished.
Also, in the above picture, you can see a few extra strips of bacon. I had 2 pieces left and figured they weren't worth saving. I grilled them up right on the grates. I was told they were unbelievable...
Once the bacon has crisped up, remove from the grill and eat up!
I'm going to rate these as a 9/10. They were unbelievable. The jalapeno's weren't too spicy but definitely had some bite to them. The cheese helped mellow out the spicy and provided a nice, rich flavor. I cooked these early, ate a handful, then stuck 'em in the fridge for others that arrived later. Turns out, these things are great cold too!
Unfortunately, I didn't get a bunch of pictures of the brisket. My recipe for my first attempt at this was very simple though. What you need:
Brisket (I had a 4 pounder)
I started by carving off a little extra fat. Some fat is good - it's been rumored to hold in the juice, flavor the meat, provide the meat with extra juice, etc. So, feel free to take off the big chunks but leave plenty behind. It will render out quite a bit.
Once trimmed, I coated the brisket with the above seasonings and rubbed them in. How much seasoning? Coat it well and smell it. If it smells good, it probably tastes good.
Grill prep - I used natural lump charcoal and mesquite smoking chips. I let the lump charcoal burn down a bit (cooked at about 200°F), placed some mesquite chips that had soaked in water over the charcoal, and placed a foil 'boat' of mesquite chips above the charcoal on the grate. I had the charcoal low and on one side of the grill near a vent and located the brisket on the opposite, high side of the grill near the top vent.
When the grill is ready, toss on the brisket. I started with the 'cap' up. I turned the brisket after 45 minutes. After another 45 minutes, roll it over. Another 45 minutes, turn it again. You want all 4 sides to trade locations. This helps it cook more evenly.
Don't mind the hot dog in the picture. A friend I hadn't seen in a long time joined us. She for some reason wanted hot dogs, even though I had more awesome food ready!
Keep an eye on your grill temperature. You want to keep it at about 200°F. When you are getting close to done, feel free to check the internal temperature. I believe I pulled mine off at about 145°F. It was definitely cooked, definitely juicy, perhaps cooked to medium or a little under.
Let it sit for a few minutes before slicing. First cut - check out that smoke penetration! Also, I let my fancy pants new chef's knife make it in the shot!
I think this turned out wonderfully. The smoke flavor definitely made itself known. The brisket was plenty juicy and flavorful enough to not need any BBQ sauce. I'm giving this one an 8/10.
I've just found out we'll be moving to Texas soon and finally getting a house with a yard/patio and the ability to grill year-round and this thread is continuing to inspire me to get my butt in gear and start grilling! So tasty looking!
Always glad to inspire! I am loving all this grilling. Many of these recipes are new to me. So far, I feel like I've lucked out, though a few recipes I haven't! I'm learning as I go though and find I want to grill more with each meal!
My brothers came up with an awesome hamburger recipe that's been refined over the last few years. I might have to cook some up next time my younger brother comes home. It's definitely unique and comes with wonderful results!