Popular Post Grainbelt Posted January 10, 2020 Popular Post Share Posted January 10, 2020 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. Mike89, Duffman, ozzie and 3 others 6 Quote Link to comment Share on other sites More sharing options...
Popular Post Grainbelt Posted January 14, 2020 Popular Post Share Posted January 14, 2020 Chicken thighs with wild rice last evening. Big Dave2, rl_sd, bobberineyes and 4 others 7 Quote Link to comment Share on other sites More sharing options...
BobT Posted January 14, 2020 Share Posted January 14, 2020 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? Quote Link to comment Share on other sites More sharing options...
Popular Post huntnfish Posted January 26, 2020 Popular Post Share Posted January 26, 2020 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, Franko, leech~~ and 3 others 6 Quote Link to comment Share on other sites More sharing options...
Mike89 Posted January 27, 2020 Share Posted January 27, 2020 was 45 minutes enough for a smoke flavor?? looks darn good!!! Quote Link to comment Share on other sites More sharing options...
we are 'the leading edge' HSO Creators Rick Posted January 27, 2020 we are 'the leading edge' HSO Creators Share Posted January 27, 2020 It looks really good. Quote Link to comment Share on other sites More sharing options...
huntnfish Posted January 27, 2020 Share Posted January 27, 2020 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 1 Quote Link to comment Share on other sites More sharing options...
Mike89 Posted January 27, 2020 Share Posted January 27, 2020 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!!! Quote Link to comment Share on other sites More sharing options...
Franko Posted January 30, 2020 Share Posted January 30, 2020 I'll take breakfast for dinner any day. Franko, Hoey and rumeye 3 Quote Link to comment Share on other sites More sharing options...
Hoey Posted January 30, 2020 Share Posted January 30, 2020 Welcome to HSO Franko!!! Franko 1 Quote Link to comment Share on other sites More sharing options...
Grainbelt Posted February 7, 2020 Share Posted February 7, 2020 Sockeye and halibut for dinner last night with wild rice and beets from the garden. bobberineyes, Mike89, rundrave and 1 other 4 Quote Link to comment Share on other sites More sharing options...
Popular Post bobberineyes Posted March 27, 2020 Author Popular Post Share Posted March 27, 2020 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!! rundrave, chaffmj, Duffman and 5 others 6 2 Quote Link to comment Share on other sites More sharing options...
smurfy Posted March 27, 2020 Share Posted March 27, 2020 Dang you eat well boober!!; Does the wife reward you for that fabulous cooking. bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
rl_sd Posted March 27, 2020 Share Posted March 27, 2020 Looks like that top grate has some miles on it! bobberineyes and Rick 1 1 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted March 27, 2020 Author Share Posted March 27, 2020 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!! Rick, chaffmj and smurfy 3 Quote Link to comment Share on other sites More sharing options...
Popular Post chaffmj Posted April 5, 2020 Popular Post Share Posted April 5, 2020 (edited) 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 Grainbelt, bobberineyes, rundrave and 3 others 5 1 Quote Link to comment Share on other sites More sharing options...
smurfy Posted April 5, 2020 Share Posted April 5, 2020 WOW that looks nummy. I need to get this friggin new phone figgered out to post pictures!!!!!!! chaffmj 1 Quote Link to comment Share on other sites More sharing options...
chaffmj Posted April 5, 2020 Share Posted April 5, 2020 (edited) 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 bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
smurfy Posted April 5, 2020 Share Posted April 5, 2020 She's tried. I need like a 12 year old. Quote Link to comment Share on other sites More sharing options...
delcecchi Posted April 5, 2020 Share Posted April 5, 2020 4 hours ago, smurfy said: She's tried. I need like a 12 year old. Umm, you might want to rephrase that.... chaffmj 1 Quote Link to comment Share on other sites More sharing options...
smurfy Posted April 5, 2020 Share Posted April 5, 2020 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! chaffmj and Mike89 2 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted April 5, 2020 Author Share Posted April 5, 2020 Great job on the loin chaff, looks super juicy. Did you inject it or anything? chaffmj 1 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted April 5, 2020 Author Share Posted April 5, 2020 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!! Mike89 and smurfy 2 Quote Link to comment Share on other sites More sharing options...
chaffmj Posted April 6, 2020 Share Posted April 6, 2020 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. Quote Link to comment Share on other sites More sharing options...
Mike89 Posted April 6, 2020 Share Posted April 6, 2020 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.. Quote Link to comment Share on other sites More sharing options...
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