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Grilling/Drinking Time

Seinfeld

Seinfeld

All-American
Nov 30, 2006
11,335
7,305
113
Enough about schools and politics for a minute. Plus, we’ve got a high of 82 in Arkansas today. What’s everybody cooking?

After going outside my comfort zone last weekend with some Filipino dishes, I’ve decide that I’m making a big batch of egg rolls tonight with a smorgasbord that I’m smoking today. Chuck burnt ends, a honey pork loin, and chicken quarters rubbed with Meat Church’s Holy Cow rub. My wife and I are also teaming up on our first go at homemade sweet and sour soup. Have no idea how it’ll turn out, but either way, we’ll have enough meat, beer, and bourbon to feed an army.

Also looking forward to more of the gold tournament. Southwind is in beautiful shape, and there’s a great field in Memphis. What’s everybody else working on?
 
aTotal360

aTotal360

Heisman
Nov 12, 2009
22,028
15,078
113
I've found that adding Diet Coke to Macallan 30 makes it drinkable.

 
R

ronpolk

All-Conference
May 6, 2009
9,245
4,926
113
Going to reverse sear a couple ribeyes... about an hour on the pellet grill at 225 then sear it on the gas grill. Jalapeño poppers for an appetizer and baked potatoes...

Should be good.
 
D

DAWGS1.sixpack

Redshirt
Feb 15, 2007
2,503
2
0
Seven large 3 leg clusters of snow crab legs going in the pots about 4 PM
Fresh corn on the cob and spicy conecuh sausage on the grill.
A couple of Dogfish 60 min IPA’s followed by ever how many Bud Lights are in the garage fridge.
Should be a good evening!
 
BlueRidgeMtns

BlueRidgeMtns

All-Conference
Nov 29, 2016
5,037
2,897
113
Grilled some chicken and cooked beans on the side burner ... nothing fancy, unless you count the Jefferson’s very small batch bourbon I’m sipping on.
 
J

JesterB

Freshman
Mar 3, 2008
452
89
28
Fish and chips last night
West Indies salad for lunch
Sous vide then seared prime sirloin tonight
Shoulder smoked with pecan on the PK goes on at midnight for Mini Me’s birthday tomorrow.
 
R

ronpolk

All-Conference
May 6, 2009
9,245
4,926
113
DAWGS1 said:
Seven large 3 leg clusters of snow crab legs going in the pots about 4 PM
Fresh corn on the cob and spicy conecuh sausage on the grill.
A couple of Dogfish 60 min IPA’s followed by ever how many Bud Lights are in the garage fridge.
Should be a good evening!
Click to expand...

You should try the low calorie dogfish IPA. I know that sounds stupid but it’s honesty really good. My wife bought some for her recently and I’m pretty sure I drank most of it.
 
C

Crazy Cotton

All-Conference
Aug 26, 2012
3,717
1,480
113
Found a tri tip at the grocery, which is a rare occurrence in the southeast. This is my favorite cut of beef, used to eat one about every weekend when I lived in Santa Cruz. Made a Santa Maria rub up for it last night and am going to grill it this afternoon, and then I'm gonna eat it with some real margaritas on the rocks, consisting of equal parts fresh lime juice and Corralejo Tequila, a splash of Cointreau, together with a couple of fresh mint leaves muddled with a lime wedge in the bottom of the glass to start the procedure. I am convinced that if people could actually taste a correct margarita they would swear off that sweet kool aid frozen abomination that is refereed to as a margarita in some places. Or they wouldn't, most people are awful.
 
PBRME

PBRME

All-Conference
Feb 12, 2004
11,056
4,860
113
Sierra Nevada Summer, grilled wings, and Brazilian style garlic sirloin.
 
D

DAWGS1.sixpack

Redshirt
Feb 15, 2007
2,503
2
0
DAWGS1 said:
Seven large 3 leg clusters of snow crab legs going in the pots about 4 PM
Fresh corn on the cob and spicy conecuh sausage on the grill.
A couple of Dogfish 60 min IPA’s followed by ever how many Bud Lights are in the garage fridge.
Should be a good evening!
Click to expand...

Haven’t seen it but need to find that!
 
OneParticularHarbor

OneParticularHarbor

Redshirt
Apr 16, 2006
1,106
11
38
ronpolk said:
You should try the low calorie dogfish IPA. I know that sounds stupid but it’s honesty really good. My wife bought some for her recently and I’m pretty sure I drank most of it.
Click to expand...
Terrapin has a low cal IPA- RecreationAle. It’s pretty good for what it is. I liked it a bit better than the Dogfish low cal.
 
F

fishwater99

Freshman
Jun 4, 2007
14,073
54
48
DAWGS1 said:
Seven large 3 leg clusters of snow crab legs going in the pots about 4 PM
Fresh corn on the cob and spicy conecuh sausage on the grill.
A couple of Dogfish 60 min IPA’s followed by ever how many Bud Lights are in the garage fridge.
Should be a good evening!
Click to expand...

Sounds great bit skip the bud lights. Much better beers out there.
 
PBRME

PBRME

All-Conference
Feb 12, 2004
11,056
4,860
113
I tried the lagunitas daytime ipa yesterday. 3 carbs a beer. It beats nothing.
 
chained1

chained1

Redshirt
Apr 4, 2014
108
11
18
Got back from vacation a couple weeks ago and the wife and I realized we are missing the beach something awful. So we are laying by the pool, drinking as many margaritas as we can and grilling the shrimp we brought back with us. I really need to pull the trigger and just move down there
 
Seinfeld

Seinfeld

All-American
Nov 30, 2006
11,335
7,305
113
It’s been too long since I’ve had some good crab legs, and our postponed beach trip from this Summer makes me miss them even more. I’m jealous
 
HailStout

HailStout

Heisman
Jan 4, 2020
5,606
15,816
113
Grill TBD

This afternoon drinking peanut butter jelly time from carawaba brewery (yeah, I laughed the first time I saw it too. It’s one of the best beers I have ever had and I buy it in bulk every year. Seasonal and hard to find). Tonight it’s coffee stouts.
 
D

DAWGS1.sixpack

Redshirt
Feb 15, 2007
2,503
2
0
fishwater99 said:
Sounds great bit skip the bud lights. Much better beers out there.
Click to expand...
I agree but on a hot Saturday afternoon with the intent to pound some beers by the pool, drinking 10 IPA’s isn’t the best idea.
2-3 IPA’s with another 8-10 beers made by the King of Beers and in the city that’s home of the Cardinals, sounds like a better plan.
 
R

RivaDawg

Junior
Feb 26, 2008
861
393
63
Hamburger steaks on now, for lunches next week. Ribeyes going on next. Diced sweet potatoes in the oven and mushrooms on the stove. On my second glass of Cornivar cab.
 
C

Chris Mannix

Redshirt
Dec 29, 2016
797
0
0
Used the Traegar 575 to smoke a brisket, started last night and let it run at 190 all night. Cranked it up to 250 for the last few hours, have it resting in a cooler for dinner. This was the first time using the pellet smoker for a brisket or large piece of meat, as opposed to my backwoods smoker or BGE. I was impressed with ease of use as compared to my charcoal options. The taste and quality of the food will be determined when I pull it out of the cooler later.
 
HotMop

HotMop

All-American
May 8, 2006
7,982
6,371
113
Seinfeld said:
It’s been too long since I’ve had some good crab legs, and our postponed beach trip from this Summer makes me miss them even more. I’m jealous
Click to expand...

I always wonder why people come to the beach and go out for Crab Legs harvested in the Bering Sea.
 
Seinfeld

Seinfeld

All-American
Nov 30, 2006
11,335
7,305
113
Alright fellas, I found a winner. So... as has been documented here, the wife's not big on fatty cuts of meat which presents a bit of a problem when you're trying to smoke. If there's going to be fat, it's got to be the hidden kind that you'll find in pulled pork, crispy bacon, etc.

Anyway, after I quickly found out that she wasn't a fan of pork belly, brisket burnt ends, and a few other things I've tried on the pellet smoker, I had a random idea to try some mad science on a pork loin. Long story short, I took a regular pork loin and cut it into 1/4" slices, and then I dusted them with Meat Church honey BBQ rub after laying them flat. Put them on the smoker at 225 for about an hour, and then I pulled them off to brush a honey pepper glaze on both sides. After that, I put them back on the smoker for another 20 minutes or so before pulling them, and son... it's hard to describe how good these little bastards are.

Like a sweet, smoky, and lightly seasoned thick cut bacon where all you're getting is that delicious crunch in every single bite. I was supposed to chop these things up to toss into some fried rice and egg rolls tomorrow night, but the two slices that actually did make it to the fridge were two lucky souls.

View attachment 17067

Cheers sixpackers, and enjoy whatever you're drinking. We may hate each other on Monday, but for tonight, the kids are at grandma's and I hope y'all are having a good weekend
 
PBRME

PBRME

All-Conference
Feb 12, 2004
11,056
4,860
113
Seinfeld said:
Alright fellas, I found a winner. So... as has been documented here, the wife's not big on fatty cuts of meat which presents a bit of a problem when you're trying to smoke. If there's going to be fat, it's got to be the hidden kind that you'll find in pulled pork, crispy bacon, etc.

Anyway, after I quickly found out that she wasn't a fan of pork belly, brisket burnt ends, and a few other things I've tried on the pellet smoker, I had a random idea to try some mad science on a pork loin. Long story short, I took a regular pork loin and cut it into 1/4" slices, and then I dusted them with Meat Church honey BBQ rub after laying them flat. Put them on the smoker at 225 for about an hour, and then I pulled them off to brush a honey pepper glaze on both sides. After that, I put them back on the smoker for another 20 minutes or so before pulling them, and son... it's hard to describe how good these little bastards are.

Like a sweet, smoky, and lightly seasoned thick cut bacon where all you're getting is that delicious crunch in every single bite. I was supposed to chop these things up to toss into some fried rice and egg rolls tomorrow night, but the two slices that actually did make it to the fridge were two lucky souls.

View attachment 17067

Cheers sixpackers, and enjoy whatever you're drinking. We may hate each other on Monday, but for tonight, the kids are at grandma's and I hope y'all are having a good weekend
Click to expand...

Try this. Sandwich or not these chops are really good.

https://howtobbqright.com/2020/07/23/chargrilled-pork-chop-sandwich/
 
NTDawg

NTDawg

Senior
Mar 2, 2012
2,272
943
113
Chris Mannix said:
Used the Traegar 575 to smoke a brisket, started last night and let it run at 190 all night. Cranked it up to 250 for the last few hours, have it resting in a cooler for dinner. This was the first time using the pellet smoker for a brisket or large piece of meat, as opposed to my backwoods smoker or BGE. I was impressed with ease of use as compared to my charcoal options. The taste and quality of the food will be determined when I pull it out of the cooler later.
Click to expand...

How did it turn out?
 
R

RNBulldog

Redshirt
Jan 7, 2020
38
2
8
Agree with finding some good ones at Kroger at times. Also, I baste mine in a butter/Tony’s mixture and smoke them at 250 for 30 minutes while brushing them with the mixture every 10 minutes. They come out perfect. Recipe credit to Malcom from How to BBQ Right.
 
C

Chris Mannix

Redshirt
Dec 29, 2016
797
0
0
NTDawg said:
How did it turn out?
Click to expand...

It was very good, but not as good as it is off the backwoods smoker. For the amount of work put in, it was amazing. I usually have to baby my box charcoal setup, and keep a constant eye this was much different. Overall very good, but I think the charcoal smokers do a better job, just my opinion.
 
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EagleDawg97

Senior
Oct 18, 2015
810
586
23
Venison philly cheese steak sandwiches with peppers, onions, mushrooms, Swiss cheese, and toasted French bread. Had a couple G&T’s while I was cooking all that on the blackstone griddle.
 
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