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New Iron Heart Website - Live Now - Feedback and Bug Report Here Please!

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

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  • A
    Alex
    IHUK Crew
    Joined: 28 Sept 2009

    Fucking cool @scarfmace

    last edited by 19 Aug 2024, 10:10 1 Reply Last reply Reply Quote 0
    • A
      AdamC
      IHUK Crew
      @scarfmace
      Joined: 12 Jan 2018

      @scarfmace wow!

      last edited by 19 Aug 2024, 10:49 1 Reply Last reply Reply Quote 0
      • G
        goosehd
        Mod Squad
        Joined: 8 Apr 2016

        Agree with all of the above! Very impressive and fantastic way to spend time with friends and family 🙂

        "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

        last edited by goosehd 19 Aug 2024, 10:53 1 Reply Last reply Reply Quote 0
        • J
          Jett129
          見習いボス
          @scarfmace
          Joined: 17 Aug 2011

          @scarfmace That looks insanely delicious. Any rub/seasoning?

          last edited by 19 Aug 2024, 12:35 S 1 Reply Last reply 20 Aug 2024, 06:53 Reply Quote 0
          • S
            seawolf
            Mod Squad
            Joined: 28 Oct 2011

            This is epic! What an awesome way to gather with the people you love.

            “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

            @zeebeeleather

            last edited by 19 Aug 2024, 13:01 1 Reply Last reply Reply Quote 0
            • N
              Nocturama
              Haraki san Prodigy
              @scarfmace
              Joined: 1 Jan 2023

              @scarfmace - you obviously have more friends than me…😄

              Quick tea tonight, although the marinade was mixed and added yesterday - grilled barbecue chicken thighs and padron peppers, plus some salad which I didn’t put on the Weber…! 🤭

              IMG_4258.jpeg IMG_4259.jpeg

              #JustStopCrocs

              last edited by Nocturama 19 Aug 2024, 18:33 1 Reply Last reply Reply Quote 1
              • R
                ROman
                Haraki san Prodigy
                @scarfmace
                Joined: 5 Jan 2015

                @scarfmace really nice.

                last edited by 20 Aug 2024, 01:24 1 Reply Last reply Reply Quote 0
                • S
                  scarfmace
                  Haraki san Expert
                  @Jett129
                  Joined: 20 Feb 2015

                  Thanks everybody for the nice comments!

                  @Jett129 Just pepper and salt. I'm not a big fan of putting a rub on beef in general and I wanted to keep this as pure as possible.

                  Sides where:

                  • mango and mustard salsa
                  • Sweet potato mash
                  • Grilled corn
                  • Burned paprika salad with capers and grilled pine nut

                  -Noting was left-

                  @Karol The meat was not super tender like ribeye or low&slow beefribs but the flavor was just soo beefy, like rich and greasy with a nice touch of smoke.

                  @Nocturama "Go Anywhere" 4 the win right! To tell you the whole story, the party was in honor of my neighbors and my birthday so we each invited 20 people over and just trew them all together. Thats the beauty of events like this, getting people who are strangers to each other together around one table is the best way for them to connect IMO.

                  Just got send 2 more pictures:

                  IMG-20240817-WA0012.jpg IMG-20240818-WA0034.jpg

                  "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 20 Aug 2024, 06:53 J 1 Reply Last reply 20 Aug 2024, 12:53 Reply Quote 3
                  • J
                    Jett129
                    見習いボス
                    @scarfmace
                    Joined: 17 Aug 2011

                    @scarfmace I’m starting to come over to your way of thinking concerning rubs,as I recently made a pork butt,with a fairly complex rub,and at the end of the day you didn’t really taste it,nor did anyone notice/comment on it. I think next time I’ll just stick to salt and pepper.

                    last edited by 20 Aug 2024, 12:53 S 1 Reply Last reply 20 Aug 2024, 13:25 Reply Quote 1
                    • S
                      scarfmace
                      Haraki san Expert
                      @Jett129
                      Joined: 20 Feb 2015

                      @Jett129 I like a good rub on pork or chicken, but my steaks and most other beef (exept brisket and pastrami) only get salt and pepper.

                      "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 20 Aug 2024, 13:25 1 Reply Last reply Reply Quote 0
                      • G
                        gazza61
                        Raw and Unwashed
                        Joined: 12 Feb 2023

                        20240820_143502(1).jpg my little bq got for the wifes 50th

                        last edited by 20 Aug 2024, 13:42 1 Reply Last reply Reply Quote 2
                        • B
                          Bailey
                          IHUK Crew
                          @scarfmace
                          Joined: 30 Mar 2022

                          @scarfmace jeep this looks phenomenal man!

                          @bailey_ironheart

                          last edited by 20 Aug 2024, 18:32 1 Reply Last reply Reply Quote 0
                          • J
                            Jett129
                            見習いボス
                            Joined: 17 Aug 2011

                            Thanksgiving part two. Dry rubbed it last night with a rub consisting of Light Brown Sugar,salt,chili powder,ground coffee ,cumin,oregano,mustard and smoked paprika. Estimated cooking time 3.5-4 hours at about 300. Also put sliced apples onions and oranges in the cavity.
                            IMG_1263.jpeg

                            last edited by Jett129 30 Nov 2024, 18:18 1 Reply Last reply Reply Quote 4
                            • J
                              Jett129
                              見習いボス
                              Joined: 17 Aug 2011

                              Update…Currently at about 130 on the way to the target temp of 165.
                              IMG_1265.jpeg

                              last edited by 30 Nov 2024, 19:27 T 1 Reply Last reply 30 Nov 2024, 23:56 Reply Quote 8
                              • T
                                twin
                                見習いボス
                                @Jett129
                                Joined: 12 May 2012

                                @Jett129 Enjoy when it is done.

                                last edited by 30 Nov 2024, 23:56 1 Reply Last reply Reply Quote 0
                                • J
                                  Jett129
                                  見習いボス
                                  Joined: 17 Aug 2011

                                  I was a little bit disappointed in how the turkey came out. It was pretty cold and windy and I allowed for a longer cooking time, but it cooked a little bit faster than I had anticipated,maybe due to the wind. While there were some parts,like the dark meat that were tender,moist and delicious,there were some parts of the breast that were too dry. I probably could’ve taken it off and wrapped it at 155 instead of 165. Fortunately the appetizer and side dishes were great. Try again next year.

                                  last edited by 1 Dec 2024, 04:35 1 Reply Last reply Reply Quote 0
                                  • B
                                    Brodie
                                    Haraki san Student
                                    Joined: 19 Mar 2023

                                    Was going to do a low effort brisket yesterday for the Masters today. But when at the store in the morning, found they had pork butt on super sale...so ended up grabbing one of those too and moving things to an offset.

                                    IMG_5381.jpeg

                                    About seven hours in...

                                    IMG_5394.jpeg

                                    All done, and just before putting her to bed in the warmer for the night. Not the prettiest picture...black chunks of meat in terrible light are hard to capture, but I'll try to remember to grab some pics when I slice into her later today.

                                    IMG_5400.jpeg

                                    last edited by 13 Apr 2025, 13:48 1 Reply Last reply Reply Quote 9
                                    • S
                                      seawolf
                                      Mod Squad
                                      Joined: 28 Oct 2011

                                      Can't wait to see how it looks on the inside. I love how brisket turns black on the outside after a long smoke.

                                      “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                      @zeebeeleather

                                      last edited by 13 Apr 2025, 14:01 B 1 Reply Last reply 13 Apr 2025, 15:57 Reply Quote 0
                                      • B
                                        Brodie
                                        Haraki san Student
                                        @seawolf
                                        Joined: 19 Mar 2023

                                        @seawolf Ha, me too. She looked great, and felt right...so hopefully it looks and tastes as good as the exterior looks. <fingers crossed>

                                        last edited by 13 Apr 2025, 15:57 S 1 Reply Last reply 13 Apr 2025, 16:12 Reply Quote 1
                                        • S
                                          seawolf
                                          Mod Squad
                                          @Brodie
                                          Joined: 28 Oct 2011

                                          @Brodie Brisket is either amazing or terrible. There is no in-between. I'll say a prayer to the BBQ gods for you.

                                          “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                          @zeebeeleather

                                          last edited by 13 Apr 2025, 16:12 1 Reply Last reply Reply Quote 1
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