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Week 9 - Grilling, Smoking, & Drinking ENTRY Thread

Seinfeld

Seinfeld

All-American
Nov 30, 2006
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Congrats to MeridianDog last week for taking home the win with one of my all time favorites, chicken pot pie. We're playing the hogs this week, so pork will be the dish of choice, and just remember... as long as it's got a little bacon sprinkled on it, it's fair game.

I think I'm actually steering a little off course this time with beef tenderloin, a good red wine and shallot sauce, and home fried okra, but rest assured that I'll figure out a way to get some pig on the plate somehow.

Good luck to all, and even if you're not cooking this week, drink a cold one for our boy PineGroveBully on Saturday. You'll be missed, buddy, and I hope the dogs make you proud tomorrow.

LA Tech - Anything goes (Winner - klc90)
NC State - Anything goes (Winner - PBRME)
Memphis - Pulled pork and/or ribs (Winner - mcdawg22)
LSU - Cajun (Winner - MerdianDog)
A&M - Beef (Winner - JoeLee'sSocks)
Bama - Anything goes (Winner - MeridianDog)
Vandy - Anything goes (Winner - mcdawg22)
Kentucky - Chicken/bourbon (Winner - MeridianDog)
Arkansas - Pork
Auburn - Seafood
TN State - Anything goes
OM - No contest (Thanksgiving)
 
Jeffreauxdawg

Jeffreauxdawg

All-American
Dec 15, 2017
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Going to try some pork belly burnt ends and whiskey and fennel brats.

Looking at about 4 hours on the grill. Gonna throw the burnt ends on for a couple of hours at 250 and then pull them off and throw them in the drip pan with some butter and smoked whisky and BBQ sauce for another 1.5 hours covered. Last 30 minutes will be uncovered while the grill comes up to higher temps for the brats and shiner bath.

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mcdawg22

mcdawg22

Heisman
Sep 18, 2004
13,226
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No dice for me this weekend. Going over to see a friend in Destin this weekend. I’ll post our dinner pics for fun though.
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This was us at halftime, somewhat optimistic, but we had an idea what was happening.
 
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PBRME

PBRME

All-Conference
Feb 12, 2004
10,958
4,708
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Makes another weekend I can’t compete. How next weekend I’m back.
 
CochiseCowbell

CochiseCowbell

Heisman
Oct 29, 2012
14,335
11,764
113
 
H

hdogg

Senior
Nov 21, 2014
1,156
721
113
I'm in. Pork shoulder. Gonna get up early. Old fashioned way. No traeger for me... not that there's anything wrong with that
 
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Antonio Brown's Foot

Redshirt
Aug 3, 2019
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Because it's Pig Week, I'm going with the bacon-wrapped ribs. At the suggestion of my co-worker, I'm also rustling up some potato salad.

Also, the wife wanted onion rings and jalopeno chips.
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MeridianDog

MeridianDog

Freshman
Sep 3, 2008
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Cold and damp here. Will do something. Just not sure yet.

Eating early -

Pork chops from the oven oven and Creole Okra with Bacon

Pork Chops, okra, canned diced tomatoes, onion, bacon, seasonings

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Making creole Okra with bacon.

Sauté okra, seasoned with salt, Lawry's garlic salt, Slap Ya Momma's Seasoning and black pepper. Then add onion and cook until onion begins to soften.

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Add drained tomatoes and cook maybe 10-15 minutes.

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Should be dry when cooked.

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Cook and break bacon into pieces for use when serving dish.

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Season porkchops and preheat broiler in oven. Will cook chops on a grilling pan, under the broiler.

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Broil on a hot pan for 3 minutes on each side.

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Serve. Bacon is added when Okra dish dish is plated.

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Thanks for looking.
 
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Antonio Brown's Foot

Redshirt
Aug 3, 2019
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Question about the ribs

I cut them, rubbed them, and have them in the refrigerator. Should I let them sit out of the refrigerator overnight, or keep them in there?
 
M

msubrave

Redshirt
Nov 17, 2015
281
14
18
Antonio Brown's Foot said:
I cut them, rubbed them, and have them in the refrigerator. Should I let them sit out of the refrigerator overnight, or keep them in there?
Click to expand...

Let raw meat sit on the counter over night??? That's a no. Take them out of fridge half hour to hour before going on smoker.
 
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punterjoe

Redshirt
Nov 12, 2009
235
0
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You absolutely want them in the fridge or in a cooler on ice. Pull them out about an hour or so before. You want your rub sweat, that pulls the flavor into the meat.
 
kb549

kb549

Sophomore
Oct 6, 2014
826
134
43
Antonio Brown's Foot said:
Thank you. I put them in the refrigerator after putting some rub on them. Just wanted to make sure.
Click to expand...

A pretty good rule of thumb is food, especially raw meat, should not be unfridgerated (Or off of ice) for more than 4 hours. Frozen food is a little different, but when the outer layer thaws enough to hit the danger zone, thats about when your time starts even if 90% of the turkey is still frozen. This is why they tell you to defrost for several days in the fridge.

Something else I learned in food safety is you never heat meat (Or anything with meat/dairy in it) 3 times. You cook it (1). You put in in the fridge and decide to eat leftovers. You heat up (2) ONLY what you are going to eat. You don't
heat it all up and put what you don't eat for a second helping of leftovers. Now that being said, I'm still kicking after 44 years and my family probably heated leftovers back up a second or third time growing up. We didn't waste food.

Most Cooked Food is technically safe to eat for 7 days after you cook it assuming it has been kept cold.
 
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Antonio Brown's Foot

Redshirt
Aug 3, 2019
996
3
0
Potato salad chilling in the refrigerator all night. Can eat right now. Note that I kept the skins on them. Two reason- 1) Potato skins are where the best nutrients are, and 2) I was too lazy to peel them.
Got the bacon-wrapped ribs ready to go. They're cheap, low-quality back ribs, just like the Arkansas Razorback fan base.
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maroonmadman

maroonmadman

Senior
Nov 7, 2010
2,530
853
113
I was in Memphis on Thursday and brought home a slab of ribs from Central BBQ with their baked beans and tater salad. Didn't feel like cooking this weekend.
 
NWADawg

NWADawg

Senior
May 4, 2016
1,154
616
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Ribs on early(all I got a pic of). Added some Tennessee Pride slices for breakfast. Then added pork loins and kielbasa. Hopefully Dogs feasting on pork is an all day thing.

And yes I cheat and use a pellet smoker. View attachment 22757
 
Jeffreauxdawg

Jeffreauxdawg

All-American
Dec 15, 2017
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Pellet grills are completely within the rules. Sous vide on the other hand might be a problem.
 
Jeffreauxdawg

Jeffreauxdawg

All-American
Dec 15, 2017
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Yeah. This was my first run at pork belly burnt ends. Can't believe I waited so long. Everyone needs to give them a stab. Had a few friends over and they were gone in 5 minutes.
 
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hdogg

Senior
Nov 21, 2014
1,156
721
113
I thought this was a pork shoulder, says "pork shoulder picnic", but I'm gonna pull it apart in a few hours.
THis pic was good enough, may post another after pulling....
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Seinfeld

Seinfeld

All-American
Nov 30, 2006
11,210
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Skin on or skinless? Looks like skinless, but I can't quite tell

I'm curious because I tried them with skin on not too long ago, but I didn't quite get it puffy enough, so it ended up being a little tough. I hear that there's a fine art to doing them with the skin on because if you do it just right, it'll puff up like a pork rind on top of bacon, but if you don't do it right, it'll burn and/or be tough
 
Jeffreauxdawg

Jeffreauxdawg

All-American
Dec 15, 2017
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The only pork bellies I have available to me are skinless. Just chopped em up, rubbed them with rib rub and smoked them. A couple bites charred a bit, but it was like a crispy skin. I think the key is throwing them in a covered pan and cooking with butter and sauce for the second half of the cook. That made them super tender.
 
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