BBQ and Outdoor Cooking Thread

[JB]

Kids liked it too so time to stock up on it!

Costco sells it in big packs and it freezes well.

 

[Boone]

Naan is incredibly easy to make too...


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[SquirrelyDave]

Staring some breakfast food this AM.

Quite a bit thinner than I would like, but it’ll work out ok.

 

[JB]

Looking forward to follow dazeed.

 

[tomcat]

Naan is the best isn't it? I HATE rolling out pizza dough, it's such a PIA. Your pizza's looked great!

If you're ever in the position/urge to use regular dough again, I've found that a 72 hr proof creates amazingly easy-to-form crusts. I've tried 2, 24, and 48 hr proofs and the 72 is far and away the best as far as ease of use.

 

[SquirrelyDave]

Finished product

 

[tomcat]

Looks fantastic, Dave.

 

[Big SoIL]

Looking good @dazeedmonds !

So I switched it up a bit on the chuck roast yesterday to something like this

Just an olive oil coating and Chicago steak rub with some beef broth in the bottom of the pan. Did a sear at 450 for 30 minutes and then turned it down to 225* for the next couple hours until the internal temp was around 135*. Sliced it up and it was a nice med/rare and delicious. It was ridiculously easy and the family really liked it, sorry for the lack of finished pics...got distracted.


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[JB]

Looks good.

 

[GolferGal]

Since this thread is about more than just BBQ I decided to change the thread name to BBQ and Outdoor Cooking. I am closing the Grilling thread and we will use this for all outdoor cooking talk going forward.

 

[JB]

Prime ribeye just went on the Grilla. Got a bit of Traeger rub and Montreal seasoning and will cook at 225 until it reaches 105 and then will come off and rest while we wait for it to get up to 600 or so with Grill Grates for a reverse sear.

 

[JB]

After reverse sear gets hit with Banner Butter

 

[sposey013168]

After reverse sear gets hit with Banner Butter

That prime ribeye came out perfect. I am going to try banner butter that looks good


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[JB]

Finished

 

[Big SoIL]

That looks tasty!

I’m about 8 hours into my pork butt now and have about 10* of internal temp to go. It’s smelling really good! Taking some BBQ sliders to a NYE get together this evening that starts at 6:30 so I still have plenty of time.

 

[SquirrelyDave]

Good looking ribeye JB!

Big soil, feel free to drop some of that pulled pork off down this way.

 

[JB]

Made some changes to the setup so gone is the big griddle, but we like flat top cooking so much, we picked up the 17” Blackstone and I’m seasoning it now.

 

[Big SoIL]

And the pork butt is done! Gonna let it cool off for a bit and then it’s time to turn it into pulled pork for this evenings festivities.

 

[JB]

That is a good looking bark

 

[Big SoIL]

That is a good looking bark

Had it little taste and it turned out really nice. I didn’t even ever have to end up wrapping it in foil, got to soak up the smoke for the entire time.

 

[OhioGolfer]

And the pork butt is done! Gonna let it cool off for a bit and then it’s time to turn it into pulled pork for this evenings festivities.

Looking good!

 

[JB]

Had it little taste and it turned out really nice. I didn’t even ever have to end up wrapping it in foil, got to soak up the smoke for the entire time.

That’s fantastic. More pics!!!!

 

[golf_junky]

Prime ribeye just went on the Grilla. Got a bit of Traeger rub and Montreal seasoning and will cook at 225 until it reaches 105 and then will come off and rest while we wait for it to get up to 600 or so with Grill Grates for a reverse sear.

Man I want a set of those Meater probes.

 

[Scrap Iron]

And the pork butt is done! Gonna let it cool off for a bit and then it’s time to turn it into pulled pork for this evenings festivities.

That looks fantastic.

 

[ArmyGolf]

This thread just makes me hate my dinner every night. You guys are pumping out some incredible meat!