What's on the grill

[Grainbelt]

2 hrs till some venison chili. Got some good cooking beer to keep moisture levels up and added some of the smoked jalapenos from the garden.

[Grainbelt]

Chicken thighs with wild rice last evening. 

[BobT]

5 hours ago, Grainbelt said:

Chicken thighs with wild rice last evening. 

You do realize it is rude to do this before sending out the invitations, right? 

 

[huntnfish]

I did wings and thighs on the pellet grill yesterday as a test run for next weekend. I’m not a big chicken eater but I enjoy thighs and the best part is that you really can’t mess them up on a grill. They’re always nice and juicy. I put the wings and thighs on the grill on the smoke setting for 45 minutes and then cranked it up to 400 until they hit 170-175. Everything was fall of the bone and the flat side of the wings were great. The thighs got a dousing of Thai BBQ and wings got Parmesan garlic. 

[Mike89]

was 45 minutes enough for a smoke flavor??  looks darn good!!! 

[Rick]

It looks really good.

[huntnfish]

1 hour ago, Mike89 said:

was 45 minutes enough for a smoke flavor??  looks darn good!!! 

On my pellet grill the smoke setting is right around 180. I thought they’d need more time in smoke but checked them after 45 minutes and they were around 130 so I cranked the temp to try get the skin crisped up. I really didn’t want to do the wings and thighs at the same time but that’s how it ended up working out. I have never cooked wings and I thought they turned out alright. Everything had a good smoke flavor and was juicy. Next time I may smoke them on my Bradley and then transfer to the pellet grill. The smoker does a much better job smoking then the pellet grill in my opinion. 

[Mike89]

got ya, my pellet smoker goes down to 150, that's why I was wondering...  I have done all the chicken cuts too except wings!!!

[Franko]

I'll take breakfast for dinner any day.

[Hoey]

Welcome to HSO Franko!!!

[Grainbelt]

Sockeye and halibut for dinner last night with wild rice and beets from the garden.

[bobberineyes]

Usually always do a dry brine or wet on salmon but this time around it was a quick cook and chow. Thumbing through the seasonings I went with a  brown sugar bourbon ( grill mates) and onion salt. Salmon went on first with some serious smoke on a small amount of coals for a short period of time until the shrimp and asparagus was ready, then more coals had to be added to crank up the heat. I thought for sure it would be dry without being brined but I was way off as usual!! 

 

[smurfy]

Dang you eat well boober!!; Does the wife reward you for that fabulous cooking.

[rl_sd]

Looks like that top grate has some miles on it!

[bobberineyes]

19 hours ago, smurfy said:

Dang you eat well boober!!; Does the wife reward you for that fabulous cooking.

I get chased from time to time  

 

6 hours ago, rl_sd said:

Looks like that top grate has some miles on it!

That old grill could use some new grates,  I know they quit making it years ago but I should look to see if any are available.  The top grate has been a great tool.. That's the thing about charcoal grills, the last along time!!

[chaffmj]

I put a half of pork loin on the weber the other day. Put the coals off to the side and threw some hickory chips on the coals. Took a total of 1:45 minutes on the grill.

 

 

 

 

 

 

Edited April 5, 2020 by chaffmj

[smurfy]

WOW that looks nummy. I need to get this friggin new phone figgered out to post pictures!!!!!!!

[chaffmj]

2 hours ago, smurfy said:

WOW that looks nummy. I need to get this friggin new phone figgered out to post pictures!!!!!!!

 

It was real good. I added some horseradish and BBQ sauce mixed together to dip it in. Pork loin sandwiches tonight for supper.

Maybe Mrs. Smurfy could help you out with the phone.

 

Edited April 5, 2020 by chaffmj

[smurfy]

She's tried. I need like a 12 year old.

[delcecchi]

4 hours ago, smurfy said:

She's tried. I need like a 12 year old.

Umm, you might want to rephrase that....

[smurfy]

7 minutes ago, delcecchi said:

Umm, you might want to rephrase that....

To teach me how to post pictures. Del get your mind outta da gutter!

[bobberineyes]

Great job on the loin chaff, looks super juicy.  Did you inject it or anything?

[bobberineyes]

Momma found up some thick chops at of all places Target.  Really good and went great with the taters. Good call on mixing horseradish and bbq sauce!! 

[chaffmj]

43 minutes ago, bobberineyes said:

Great job on the loin chaff, looks super juicy.  Did you inject it or anything?

 

 No injection. They have some fat layers that keep it juicy. I did season it with montreal steak and garlic powder.  

[Mike89]

3 minutes ago, chaffmj said:

 

 No injection. They have some fat layers that keep it juicy. I did season it with montreal steak and garlic powder.  

generally speaking most pork loins now days are pre injected..  and that is some thing most people do not realize....  I'm not saying yours was..