Outdoor cooking and grilling!

[Sonnie]

Is that steaks? Never tried smoked steaks before.

About to throw some pork butt slices on the grill here in a minute... with some sausage.

This was smoked butt that I sliced after it had been frozen... just mainly heating it up.

 

[GFOviedo]

yes sir. Smoked steaks and brisket. I did not like the way the brisket tasted this time. This is my 3rd smoked brisket and the first two were awesome. This last one, I did not have any mesquite charcoal, and I used regular charcoal. I added some cherry and pecan wood chips to assist with the taste, but it didn't come out the way I wanted to.

 

[mechman]

I’ve never smoked a steak either. Any time I start one I want it done fast I guess. How long did it take to smoke the steaks? Hour?

 

[Mark C Flick]

I've sorta smoked steaks. I'd throw them on for about 10 minutes to get some smoke on them and then I'd grill 'em. Really works out pretty well, a kiss of smoke on a med-rare steak.

 

[GFOviedo]

I’ve never smoked a steak either. Any time I start one I want it done fast I guess. How long did it take to smoke the steaks? Hour?

I didn't take a look at the time. I wasn't really in a hurry to eat them so I just threw them in the smoker, but I think it was about an hour.

 

[Sonnie]

Seems like it would dry them out. I cook mine on about 600 degree fire... 10 minutes max and they are medium. I cook them to about 130 degrees and take them up. They'll cook to about 140 while in the pan... and they are super juicy.

 

[GFOviedo]

Seems like it would dry them out. I cook mine on about 600 degree fire... 10 minutes max and they are medium. I cook them to about 130 degrees and take them up. They'll cook to about 140 while in the pan... and they are super juicy.

They were actually okay. I think I need to take them out a little sooner.

 

[GFOviedo]

Tri tip tacos coming soon!

 

[GFOviedo]

Here we go!

 

[Todd Anderson]

You're killing me! That looks delicious

 

[GFOviedo]

You're killing me! That looks delicious

Oh it was delicious.

 

[mechman]

Homemade Guac or is that a green salsa??

 

[GFOviedo]

The Guac I bought at the store. The pico de gallo is home made though. I’ve been looking for a good authentic Mexican molcajete, and a coworker gave me one! I can’t wait to use it for salsa making!

 

[GFOviedo]

So we finally used the Camp Chef griddle. It is such an awesome grill to have. You can cook breakfast for 10 people at once!

 

[Sonnie]

Nice... that is some serious sausage and hoe cakes there.

 

[GFOviedo]

Well, we used it again to make some tacos. And I noticed that the top had a major warp issue. I know these have some warp, but this was pretty bad. Im going to have to contact Camp Chef tomorrow and see if it can be replaced under warranty.

 

[phillihp23]

Making me jealous. Can't wait for my built-in new Barbecue and griddle...Should be ready to fire mine up just in time for 4th of July and the big family visit (siblings from three different states visiting).

 

[GFOviedo]

Watermelon anyone?

 

[GFOviedo]

So I was planning on slow smoking a large brisket, but family came over and I had to improvise and it was only cooked for 6 hours. Temperature was at 145 degrees on the thinner side and 140 degrees on the thicker fatty side. I took it out and let it sit for 45 minutes. I cut thick long slices, and it was excellent!!!

 

[mechman]

Wow! After that short of a smoke I'd think it would have been tough.

We had beef kabobs on the grill tonight with veggies from the garden.

 

[GFOviedo]

Wow! After that short of a smoke I'd think it would have been tough.

We had beef kabobs on the grill tonight with veggies from the garden.

I was worried about that too, but it came out just like a medium well steak would!

 

[GFOviedo]

I wish you guys could smell my trial marinate for some chicken thighs and thin sliced pork sirloin that I will be cooking on either the smoker or the griddle tomorrow afternoon. I am attaching some pictures.
Ingredients:
Cilantro (lots of it)
Baby green onions (lots of it)
Basil
Oregano
Garlic
Sea salt
Black pepper
Chili pepper powder
Hungarian paprika
Mustard powder
Ginger powder
Thyme powder
Lime
Olive oil

Skinned chicken thighs and thinned sliced pork. I placed them separate into bowls and marinating overnight.

I hope it taste as good as it smells.

 

[mechman]

I wish you guys could smell my trial marinate

I wish I could too!

 

[GFOviedo]

Here it is.

 

[GFOviedo]

So, I started cooking this pork shoulder yesterday. It took approximately 17 hours, and it just taste amazing. The combination of my own rub and the final process of adding pineapple juice made it taste like it has BBQ sauce already. It is very tender and falls apart just by touching it. Amazing.