The Grill and BBQ thread

#2,776
#2,776
vols72 said:
Amazing,had the neighbors over and it was gone...
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Nice!

I know I caught some flack on here when I 1st brought it up but you can turbo a butt. I prefer a low and slow cook but if in a time pinch you can pull it off.

If I know I'm going to be short on time I'll brine the butt the night before. The next morning, rinse & dry, apply the rub and turbo it.
 
#2,777
#2,777
Behr said:
I meant to ask you but forgot. You mentioned once in a post here I think, something about what a great hobby you've taken up. Sorry if you've already explained it, but what is the hobby? Grilling, cooking in general, photography, the blog or all of it? Just curious, you seem to be good at all of it.

I remember someone posting that your pics should be in Bon appetit. I'm a subscriber, which in no way makes me an expert lol, just that I see all the pics regularly, and in my opinion, some of yours are better. The angle and the backgrounds especially.

Again, just interested.:hi:
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Well, first let me thank you for the comments. I have a passion for grilling and BBQ and really appreciate the feedback.

At this point I consider grilling and bbq as a hobby where I can share my food with friends and family. That expanded to a Facebook blog, in part, because people would ask how to make certain things and I thought that would be a great place to share everything. Further, I grill so much I often forget what I've made and want to make it again and can't find it. lol

I'm at a point now that I'd love to find a way to monetize it someday. Maybe I'll open a small restaurant, sell some sauces/rubs, or get some money via sponsorship or ad revenue. However, I really don't have the time to dedicate to that right now so I'm just trying to build a following on Instagram and Facebook.

My dream would be to create a revenue stream to support the habit. lol Just enough get new equipment and operate an RV. That way my wife and I can share our food at tailgates around the country and watch Tennessee, Cubs, and Michigan (for her) games year round.

All with house money. :)
 
#2,778
#2,778
cali_vol said:
Well, first let me thank you for the comments. I have a passion for grilling and BBQ and really appreciate the feedback.

At this point I consider grilling and bbq as a hobby where I can share my food with friends and family. That expanded to a Facebook blog, in part, because people would ask how to make certain things and I thought that would be a great place to share everything. Further, I grill so much I often forget what I've made and want to make it again and can't find it. lol

I'm at a point now that I'd love to find a way to monetize it someday. Maybe I'll open a small restaurant, sell some sauces/rubs, or get some money via sponsorship or ad revenue. However, I really don't have the time to dedicate to that right now so I'm just trying to build a following on Instagram and Facebook.

My dream would be to create a revenue stream to support the habit. lol Just enough get new equipment and operate an RV. That way my wife and I can share our food at tailgates around the country and watch Tennessee, Cubs, and Michigan (for her) games year round.

All with house money. :)
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Next time you are in town, you should really try to meet chef Tim Love. UT alum, owns and operates Lonesome Dove restaurants in Austin, TX and now in the Old City here in town. He has one of the most incredible tailgate/cooking setups I've ever seen, sets up on top of G-10: macked out Toyota pickup with a bed cover that lifts, has flatscreen TVs and a nice sound system, tailgate extends with a prep station, professional grill and two beer taps. I think he said he could build another one for somebody for about $100k. Super nice guy, and AMAZING food.
 
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#2,779
#2,779
kiddiedoc said:
Next time you are in town, you should really try to meet chef Tim Love. UT alum, owns and operates Lonesome Dove restaurants in Austin, TX and now in the Old City here in town. He has one of the most incredible tailgate/cooking setups I've ever seen, sets up on top of G-10: macked out Toyota pickup with a bed cover that lifts, has flatscreen TVs and a nice sound system, tailgate extends with a prep station, professional grill and two beer taps. I think he said he could build another one for somebody for about $100k. Super nice guy, and AMAZING food.
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Very cool, I'll have to look that up!
 
#2,780
#2,780
cali_vol said:
Well, first let me thank you for the comments. I have a passion for grilling and BBQ and really appreciate the feedback.

At this point I consider grilling and bbq as a hobby where I can share my food with friends and family. That expanded to a Facebook blog, in part, because people would ask how to make certain things and I thought that would be a great place to share everything. Further, I grill so much I often forget what I've made and want to make it again and can't find it. lol

I'm at a point now that I'd love to find a way to monetize it someday. Maybe I'll open a small restaurant, sell some sauces/rubs, or get some money via sponsorship or ad revenue. However, I really don't have the time to dedicate to that right now so I'm just trying to build a following on Instagram and Facebook.

My dream would be to create a revenue stream to support the habit. lol Just enough get new equipment and operate an RV. That way my wife and I can share our food at tailgates around the country and watch Tennessee, Cubs, and Michigan (for her) games year round.

All with house money. :)
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I think there are a bunch of good cooks on here. I appreciate everyone's recipes and input - Cali and Boca stand out to me (possibly due to their frequent posts). I must admit being jealous to their proximity to fresh seafood...and their stuff always sounds/looks good.

And I wasn't kidding when I said Cali's pics should be in Bon Appetit. I do well just to take quick pics, much less well framed/lit artistic compositions. How do you find the time?

Glad weather is warming up. Hopefully we'll have more frequent posts from everyone on here.
 
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#2,781
#2,781
VolMax said:
I think there are a bunch of good cooks on here. I appreciate everyone's recipes and input - Cali and Boca stand out to me (possibly due to their frequent posts). I must admit being jealous to their proximity to fresh seafood...and their stuff always sounds/looks good.

And I wasn't kidding when I said Cali's pics should be in Bon Appetit. I do well just to take quick pics, much less well framed/lit artistic compositions. How do you find the time?

Glad weather is warming up. Hopefully we'll have more frequent posts from everyone on here.
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You're right, they're are a lot of good cooks on this board. I've gotten many ideas from the posts.

As for the pics...thank you. To be honest I just take a lot. It's funny, you can take 3 or 4 all from basicaly the same angle but if the light is slightly different it can totally change the photo. Kinda like a blind squirrel finding a nut. lol
 
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#2,782
#2,782
Big Orange Jeff said:
Just made the Final Four in Traeger's Meat Madness 2017! Up against a guy who submitted a recipe for a smoked pork lasagna that calls for a jar of Ragu. Really.
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If you don't whoop this guy you are well within your rights to flip the damn judge's table. Ragu? Might as well toss in a can of spaghetti-os.
 
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#2,783
#2,783
kiddiedoc said:
Next time you are in town, you should really try to meet chef Tim Love. UT alum, owns and operates Lonesome Dove restaurants in Austin, TX and now in the Old City here in town. He has one of the most incredible tailgate/cooking setups I've ever seen, sets up on top of G-10: macked out Toyota pickup with a bed cover that lifts, has flatscreen TVs and a nice sound system, tailgate extends with a prep station, professional grill and two beer taps. I think he said he could build another one for somebody for about $100k. Super nice guy, and AMAZING food.
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I've seen that Toyota at G10. His set up is unreal
 
#2,785
#2,785
skinless, bone in chicken breastesses. Quick (1 hr) bath in Stubbs marinade, spray butter binder, BBQ rub, indirect on the grill with AMNPS smoker for an hour then finished on direct coated with Sweet Baby Rays Sweet n Spicy. Nothing fancy but delish
 

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#2,786
#2,786
volinbham said:
skinless, bone in chicken breastesses. Quick (1 hr) bath in Stubbs marinade, spray butter binder, BBQ rub, indirect on the grill with AMNPS smoker for an hour then finished on direct coated with Sweet Baby Rays Sweet n Spicy. Nothing fancy but delish
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Nice work! :hi:
 
#2,796
#2,796
volinbham said:
skinless, bone in chicken breastesses. Quick (1 hr) bath in Stubbs marinade, spray butter binder, BBQ rub, indirect on the grill with AMNPS smoker for an hour then finished on direct coated with Sweet Baby Rays Sweet n Spicy. Nothing fancy but delish
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Nicely done :good!:
 
#2,799
#2,799
cali_vol said:
One of my favorite things to smoke. Looks great!
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Thanks, its become one of my favorites too now that I've gotten better at it, fish can be tricky to smoke. We used to have a smoked fish place near my house in FL that made the best smoked fish and I really fell in love with it, Ted Peters Famous Smoked Fish if anyone is in the Tampa/St Pete area.

The last couple times I've done a maple syrup/brown sugar glaze that's turned out awesome.
 
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