Meat Sweats recap

[GTAdawg]

Let's hear it. What went on the grill, smoker, or other contraption to sweat your most succulent form of meat on America's birthday? What did you use? How did it turn out? Was the Dale's properly honored in all its intensive sodium filled glory?

I was short on time this 4th with other activities so I had to make it a relatively quick grill session this time. My vessel is a standard steel charcoal barrel grill. Ms.GTAdawg hasn't approved the Green Egg requisition yet. Blended together ground beef and Mexican chorizo sausage to make some outstanding burgers, with some homemade comeback sauce. Took some of my left over chorizo and stuffed a couple bell peppers with it and shredded cheese. Let those simmer on the grill for about 30 minutes and ready to roll - excellent. Also foil packed some random veggies seasoned with Tony Charrarigans*. Lastly, I cooked a chicken breast for the wife which was simply soaked in Dale's for about an hour - her request. I was so proud.

 

[57stratdawg]

We just went with burgers. 80% Beef (85-15%) & 20% ground pork. Ended up a little fatty, but all in all a success.

Grilled oysters the other day. Butter, garlic, parsley, salt & pepper. Love those things.

 

[seshomoru]

Brisket

Trimmed a full one. Same rub I use for shoulder. Sealed it in a Food Saver bag and went sous vide at 150 degrees for 36 hours. Left it sealed and it went in the fridge for another day. Opened it up yesterday, patted dry, a little more rub, on the pellet smoker at 300 degrees for about 4 hours until 195 degrees internally. Foiled and rested a cooler for about 2 hours. Sliced, served, and gone quickly.

 

[MaxwellSmart]

I threw 4 chickens on the smoker for 5 hours and did a Crock-Pot of white beans and country ham. I almost gave in to the urge to brine the chicken in Dale's but decided on a rub down instead.

 

[rem101]

Burgers, hot dogs and sausage on the boat at horn island then back in for fireworks. Keep it simple, but awesome. View attachment 6888View attachment 6889

 

[Digging dog]

No grill on our boat so nothing. Spent most of the day on the Rez and came back home. Having to work today made this Forth a little uneventful.

 

[KingBarkus]

Let's hear it. What went on the grill, smoker, or other contraption to sweat your most succulent form of meat on America's birthday? What did you use? How did it turn out? Was the Dale's properly honored in all its intensive sodium filled glory?

I was short on time this 4th with other activities so I had to make it a relatively quick grill session this time. My vessel is a standard steel charcoal barrel grill. Ms.GTAdawg hasn't approved the Green Egg requisition yet. Blended together ground beef and Mexican chorizo sausage to make some outstanding burgers, with some homemade comeback sauce. Took some of my left over chorizo and stuffed a couple bell peppers with it and shredded cheese. Let those simmer on the grill for about 30 minutes and ready to roll - excellent. Also foil packed some random veggies seasoned with Tony Charrarigans*. Lastly, I cooked a chicken breast for the wife which was simply soaked in Dale's for about an hour - her request. I was so proud.

She must still be drinking a gallon jug of water after eating that breast. I cooked an Applewood peppered bacon-wrapped pork loin on the BGE. Indirect heat and the 3.3 lbs was done in an hour.