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BBQ and Outdoor Cooking Thread

Thinking it’s a good day to test drive the BGE I inherited. 🤔
 
Wife wanted hibachi/stir fry, I said it was too hot out for me to sit by the griddle.... I made hibachi
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Cooked my first beef tenderloins on Friday (someone else bought them, I don't buy those). They were 1.5-2" thick so nice sized.
Set up 2-zone fire in the bbq instead of a high direct and gave them a light smoke to about 105F and then nuked them over the hot coals to a 120-125F and they were admittedly quite good.
 
Smoked some tri-tip last night for a friend who came over, paired with a fennel salad, charred potato salad, horseradish cream and some greens. Easy peasy.
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My first experiment with direct fire pork shoulder steaks, inspired by Snow's BBQ. Had full pork butts cut into quarters for these and grilled over lump at 275-300F.
Total time of 3.5hrs, with mopping/turning every 30mins.
My Weber does not have enough vertical separation between the grill and the fire as I did get some hot spots/ flare ups that didn't have room to die away before touching the meat so will need to consider a grill expander.

Also could have / should have wrapped in the 2-2.5hr mark I'd say, but would require some careful watching to make sure it doesn't turn into pulled pork.
These were pulled in the 180-190F range when probed - felt tender enough, but not so tender to not hold up to slicing.

Decent start, work to be done, but enjoyable to eat!

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RatFink said:
My first experiment with direct fire pork shoulder steaks, inspired by Snow's BBQ. Had full pork butts cut into quarters for these and grilled over lump at 275-300F.
Total time of 3.5hrs, with mopping/turning every 30mins.
My Weber does not have enough vertical separation between the grill and the fire as I did get some hot spots/ flare ups that didn't have room to die away before touching the meat so will need to consider a grill expander.

Also could have / should have wrapped in the 2-2.5hr mark I'd say, but would require some careful watching to make sure it doesn't turn into pulled pork.
These were pulled in the 180-190F range when probed - felt tender enough, but not so tender to not hold up to slicing.

Decent start, work to be done, but enjoyable to eat!

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Click to expand...
What's the seeking point to these over pulled pork, just a little more texture?
 
RatFink said:
My first experiment with direct fire pork shoulder steaks, inspired by Snow's BBQ. Had full pork butts cut into quarters for these and grilled over lump at 275-300F.
Total time of 3.5hrs, with mopping/turning every 30mins.
My Weber does not have enough vertical separation between the grill and the fire as I did get some hot spots/ flare ups that didn't have room to die away before touching the meat so will need to consider a grill expander.

Also could have / should have wrapped in the 2-2.5hr mark I'd say, but would require some careful watching to make sure it doesn't turn into pulled pork.
These were pulled in the 180-190F range when probed - felt tender enough, but not so tender to not hold up to slicing.

Decent start, work to be done, but enjoyable to eat!

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Click to expand...
Man this all looks incredible, well done!
 
Bus said:
What's the seeking point to these over pulled pork, just a little more texture?
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Exactly - more chew. Pulled pork isn't my preferred method of eating pork - I prefer more texture.
 
PhillyV said:
Man this all looks incredible, well done!
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Interestingly - some of the more significantly burnt parts actually mellowed quite a lot with mopping and then resting. What I thought would need to be trimmed off actually became quite edible.
 
RatFink said:
My first experiment with direct fire pork shoulder steaks, inspired by Snow's BBQ. Had full pork butts cut into quarters for these and grilled over lump at 275-300F.
Total time of 3.5hrs, with mopping/turning every 30mins.
My Weber does not have enough vertical separation between the grill and the fire as I did get some hot spots/ flare ups that didn't have room to die away before touching the meat so will need to consider a grill expander.

Also could have / should have wrapped in the 2-2.5hr mark I'd say, but would require some careful watching to make sure it doesn't turn into pulled pork.
These were pulled in the 180-190F range when probed - felt tender enough, but not so tender to not hold up to slicing.

Decent start, work to be done, but enjoyable to eat!

View attachment 9371962
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Click to expand...
Nice will have try on myWeber
 
Some good reference:
 
Made some cheesesteaks on the griddle tonight @Daluteh and although I need to add a bit more cheese next time, they were delicious. My local butcher has ribeye chips steaks i used, and they were perfect for this.

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RatFink said:
Smoked some tri-tip last night for a friend who came over, paired with a fennel salad, charred potato salad, horseradish cream and some greens. Easy peasy.
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I don't know how I lost notifications on this thread but I am catching up now. This looks fantastic!

We have a hard time getting tri-tip here. We have found it at a local butcher but it is super expensive. We have found it occasionally at Food Lion, which is much better.
 
SVonhof said:
I don't know how I lost notifications on this thread but I am catching up now. This looks fantastic!

We have a hard time getting tri-tip here. We have found it at a local butcher but it is super expensive. We have found it occasionally at Food Lion, which is much better.
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Prices are insane everywhere - Tri-tip used to be $9.99/lbs and now it's $15.99/lbs ON SALE. It blows.
 
SVonhof said:
Tread lightly here. No reason to get the thread locked up over politics.
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Seriously I just want to look at well cooked meat 😭
 
E.Appleton said:
Seriously I just want to look at well cooked meat 😭
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At least you put the "well cooked" part in there. Otherwise it would have been in the no context thread.
 
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