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Important Information: US Tariff Import Changes

Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

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  • S
    sabergirl
    見習いボス
    Joined: 4 Oct 2013

    I didn’t really cook this outdoors, but it is pretty barbecue like…Also, I can’t be bothered to find the regular cooking thread. But, here’s a Dutch oven pork butt:


    Sent from my iPhone using Tapatalk

    last edited by 12 Dec 2020, 00:44 1 Reply Last reply Reply Quote 0
    • P
      Paul9221
      啓蒙家
      Joined: 19 Apr 2011

      That looks fantastic!  I could easily see paying big $$$ for that plate at a restaurant.  Even the plate itself looks wonderful.  What's under the green beans?

      Blanket-line all the things!!!

      last edited by 12 Dec 2020, 01:41 1 Reply Last reply Reply Quote 0
      • S
        sabergirl
        見習いボス
        Joined: 4 Oct 2013

        Thanks! I always eat waaay too much when i make this.

        There’s blistered tomatoes in with the beans. I just seared all of the veggies in the cast iron real quick after I shredded up the pork.

        Sent from my iPhone using Tapatalk

        last edited by 12 Dec 2020, 02:02 1 Reply Last reply Reply Quote 0
        • J
          Jett129
          見習いボス
          Joined: 17 Aug 2011

          Made my first BBQ Brisket.Just did the Flat,which is the leaner part of the brisket,as opposed to the Point which has a thick fatcap. Didn’t do it pure Texas style,as I rubbed it wit salt,pepper,onion,chili,and smoked paprika. Had a drip pan underneath filled with water and a little bourbon. Used Hickory and Pecan for my smoking wood. Sprayed about every hour with a 50/50 mix of water and apple juice. When the brisket reached 160,I wrapped it in aluminum foil,which is known as the Texas Crutch,to get over the Stall. Took it off when it reached 190,let it rest about 1.5 hours and, I don’t know if it was beginners luck,but it was really quite good. 

          last edited by 12 Apr 2021, 23:00 1 Reply Last reply Reply Quote 0
          • S
            scarfmace
            Haraki san Expert
            Joined: 20 Feb 2015

            That a great looking brisket! Doesn't look like a flat to be honest though, can you show me a picture of it cut in half?

            This is what a typical flat looks like trimed and cooked

            "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

            last edited by 13 Apr 2021, 11:13 1 Reply Last reply Reply Quote 0
            • J
              Jett129
              見習いボス
              Joined: 17 Aug 2011

              For some reason,I didn’t get a notice that you responded on this thread. @scarfmace It looked pretty similar to the uncooked piece of meat that you posted. It weighed about 8lbs when I picked it up from my butcher,who’s pretty old school. I called him on a Wednesday to specifically reserve a Brisket Flat,and I think the Point would’ve had a significantly larger/thicker Fatcap. My smoker is pretty narrow so I had to trim it so It would fit on the smoker. Here’s a picture of a slice.

              last edited by 18 Apr 2021, 23:36 1 Reply Last reply Reply Quote 0
              • Z
                zhivago
                Raw and Unwashed
                Joined: 17 Aug 2010

                Well within the acceptable parameters Sir

                Sent from my iPhone using Tapatalk

                Zhivago

                MM: "we all got to start somewhere"

                G: "Never once did he bitch, moan or complain.  He just motivated the team and got on with it"

                last edited by 19 Apr 2021, 05:08 1 Reply Last reply Reply Quote 0
                • S
                  scarfmace
                  Haraki san Expert
                  Joined: 20 Feb 2015

                  Looks good indeed! For some reason the picture of the whole thing on the grill looked way thicker then what I'm used to.  😉

                  "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                  last edited by 19 Apr 2021, 07:06 1 Reply Last reply Reply Quote 0
                  • S
                    scarfmace
                    Haraki san Expert
                    Joined: 20 Feb 2015

                    Last weekend I made Chicken Cacciatore on the open grill of a customer. Always feel joy when I get a chance to work on an open fire! Who here knows this dish?

                    "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                    last edited by 6 Jul 2021, 14:25 7 Jun 2021, 14:15 1 Reply Last reply Reply Quote 0
                    • R
                      ROman
                      Haraki san Prodigy
                      Joined: 5 Jan 2015

                      Looks great, I've never made it on a grill before.

                      last edited by 9 Jun 2021, 00:45 1 Reply Last reply Reply Quote 0
                      • G
                        Giles
                        IHUK Crew
                        Joined: 22 Sept 2009

                        I used to make this a lot, thanks for reminding me, will make again when back in UK…..

                        https://www.jamieoliver.com/recipes/chicken-recipes/hunter-s-chicken-stew-pollo-alla-cacciatora/

                        "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                        last edited by 9 Jun 2021, 06:42 1 Reply Last reply Reply Quote 0
                        • S
                          scarfmace
                          Haraki san Expert
                          Joined: 20 Feb 2015

                          @Giles  It's the exect same dish but slightly different receipe then what I use.

                          I use Pancetta instead of anchovis and I quench the pancetta and garlic with red wine. I then add the tomato's.

                          Also if you grill celery over an open fire and then chop it up, it adds a great deal of smokey flavor. I end with forest mushrooms and olives.

                          (also Jamie is wrong in saying it's the wife that makes it. Originaly it's actualy the hunter himself that makes it while on a hunt as he can let it sit over an open fire for quite some time.)

                          "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                          last edited by 16 Jun 2021, 15:38 1 Reply Last reply Reply Quote 0
                          • J
                            Jett129
                            見習いボス
                            Joined: 17 Aug 2011

                            @scarfmace Thinking about making Beef Short Ribs.  Have you ever done it? Any tips suggestions? Thanks.

                            last edited by 16 Jun 2021, 15:44 1 Reply Last reply Reply Quote 0
                            • G
                              Giles
                              IHUK Crew
                              Joined: 22 Sept 2009

                              @scarfmace:

                              (also Jamie is wrong in saying it's the wife that makes it.)

                              I'm sure he is about many things  🙂 🙂 🙂

                              "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                              last edited by 16 Jun 2021, 15:54 1 Reply Last reply Reply Quote 0
                              • S
                                scarfmace
                                Haraki san Expert
                                Joined: 20 Feb 2015

                                This is an image from last saturday if that answers your question 🙂

                                Short ribs are on a rising demand and the quality gets worse and worse…
                                My first advice is: get something premium and grainfed because if you end up with a thin rib its going to be nothing but fat and bone.

                                Second: Treat it like a queen and only use Pepper (coarse) and salt.

                                Stay between 100 -120°C, a 2.5 - 3kg rib should be done in 6-8h.

                                I trim of some fat if its excessive but usually don't bother.

                                Since its fatty beef, it can take a lot of smoke so add oak or hicory to the mix if you like.

                                Let it rest for about 15min when your done.

                                Anything specific? shoot!

                                "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                                last edited by 16 Jun 2021, 15:55 1 Reply Last reply Reply Quote 0
                                • Filthy2123ozjunkieF
                                  Filthy2123ozjunkie
                                  見習いボスー
                                  Joined: 21 Jan 2013

                                  I saw this stuff yesterday and I totally want to get some

                                  last edited by 16 Jun 2021, 16:30 1 Reply Last reply Reply Quote 0
                                  • J
                                    Jett129
                                    見習いボス
                                    Joined: 17 Aug 2011

                                    I get the best quality meat I can from my local butcher. Subscribe to the garbage in garbage out philosophy. Do you ever spray during your cook?

                                    last edited by 16 Jun 2021, 16:35 1 Reply Last reply Reply Quote 0
                                    • Filthy2123ozjunkieF
                                      Filthy2123ozjunkie
                                      見習いボスー
                                      Joined: 21 Jan 2013

                                      I keep seeing that spaying with apple juice is the best way to cook a steak.

                                      last edited by 16 Jun 2021, 16:37 1 Reply Last reply Reply Quote 0
                                      • LewisStonehouseL
                                        LewisStonehouse
                                        啓蒙家
                                        Joined: 11 May 2020

                                        @Filthy I dunno about a steak, I tend to reverse sear with no spraying and it's always brilliant, but for long low and slow cooks apple juice is a decent spray when the outside starts drying out  🙂

                                        last edited by 16 Jun 2021, 16:48 1 Reply Last reply Reply Quote 0
                                        • G
                                          Giles
                                          IHUK Crew
                                          Joined: 22 Sept 2009

                                          Think I will Sous Vide and then sear some Sirloin at the weekend…..

                                          "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                          last edited by 16 Jun 2021, 16:59 1 Reply Last reply Reply Quote 0
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