• Join Home Gardening Forum

Whatcha grilling tonight?

w_r_ranch

Master Gardener
Administrator
Moderator
Plus Member
Messages
6,450
Location
South Central Texas
Planting Zone
8b
This morning I sectioned/prepped a beef brisket for smoking. The brisket was seasoned with salt, cracked pepper & a light dusting of our ranch rub. It went on at 1100 hrs (over post oak & hickory coals @ 225-240 degrees) so it should be ready at supper time... It's hard to maintain a constant temp due to it being pretty windy here today (15-22 MPH) but I'll get 'er done... They're at halfway point here:



The side dishes will be scalloped potatoes, pinto beans, asparagus & homemade bread.

 

w_r_ranch

Master Gardener
Administrator
Moderator
Plus Member
Messages
6,450
Location
South Central Texas
Planting Zone
8b
We've had a hankering for some pulled pork, so yesterday I trimmed & seasoned a pork butt with yellow mustard & our ranch rub.

This morning I got the hickory/post oak coals ready, then put the pork butt on the smoker (225 degrees) @ 1000 hrs. I also made the eastern NC finishing sauce... Pulled pork is always excellent & can be used straight up as American BBQ or also utilized in enchiladas (which is what we will do later this week).

Pulled_Pork_042417.jpg
 
Last edited:

Rockytop

Active Member
Messages
68
Location
Spring
Planting Zone
8B
We've had a hankering for some pulled pork, so yesterday I trimmed & seasoned a pork butt with yellow mustard & our ranch rub.

This morning I got the hickory/post oak coals ready, then put the pork butt on the smoker (225 degrees) @ 1000 hrs. I also made the eastern NC finishing sauce... Pulled pork is always excellent & can be used straight up as American BBQ or also utilized in enchiladas (which is what we will do later this week).

Lawdy...
 

w_r_ranch

Master Gardener
Administrator
Moderator
Plus Member
Messages
6,450
Location
South Central Texas
Planting Zone
8b
Happy Birthday America!!! This morning I made a triple batch of my BBQ rub (I was practically out). Then I prepped the baby-back ribs that I'll smoked later (I got the kettle resetup for this task). The ribs were smothered in a coat of spicy brown mustard & then a generous coat of rub. They will be done over post oak & apple coals at 225 degrees & yes, I will be drinking during this cook. Mrs. Ranch is making her potato salad & we already have pinto beans to round out our 4th of July supper. Even though I'm retired, I still love holidays!!!
 
Last edited:
M

Mr_Yan

Guest
From the garden to the wok.

You have that wok over an open fire? Out door burner?

I've been thinking about how to burn under my wok outdoor without much cost. Right now I only have my Weber kettle (which I haven't tried) outside and the limitations of city ordinance for open fires.
 

w_r_ranch

Master Gardener
Administrator
Moderator
Plus Member
Messages
6,450
Location
South Central Texas
Planting Zone
8b
Last edited:
K

ksk

Guest
Well you know its summer in central Texas when the county slaps the burn bans on... so no fires are allowed (and thus no smoked meat/BBQ). Guess I'll have to fire up the propane grill again...

Strip steaks :cow: with grilled onions & potatoes are on the supper menu here. :hungry:[/QU
 
Last edited by a moderator:
M

Mr_Yan

Guest
Meatloaf burgers with grilled zucchini and black bean salad tonight. Man that 26" kettle has space on the cooking surface.
 

RLwhaler

Well-Known Member
Messages
488
Location
Cypress,Texas
Planting Zone
8b
You have that wok over an open fire? Out door burner?

I've been thinking about how to burn under my wok outdoor without much cost. Right now I only have my Weber kettle (which I haven't tried) outside and the limitations of city ordinance for open fires.

Ranch is absolutely correct ( below) I've bought this propane burner at Academy a while back ago. Used it for our crawfish boil and fish fry sometimes. Same set up as what Ranch showed below. I used that wok on darn near everything !! Super hot real quick ,especially when it comes to "Wok-ing" it! LOL! Wok cooking is in the sauce folks!!!
 
M

Mr_Yan

Guest
Wok cooking is in the sauce folks!!!
Sauces eh? Wok cooking is something I want to get much better at. What route do you go with? Lately I've been marinating my chicken in a mix of rice vinegar, soy sauce, sugar, and corn starch but I have no real idea of what I am doing.
 

w_r_ranch

Master Gardener
Administrator
Moderator
Plus Member
Messages
6,450
Location
South Central Texas
Planting Zone
8b
Smoked the buck board bacon that I prepped 2 weeks ago. I'll slice it tomorrow.

These 2 shoulders were pretty lean. Here's the first one after slicing, along with the 'burnt ends' that I like to use in my pinto beans:

Buck_Board_Bacon_071117.jpg

Bacon_Ends_for_Beans_071117.jpg
 
Last edited:
M

Mr_Yan

Guest
Burgers for tonight. Onion and zucchini for tomorrow's pasta salad.

Still learning how to arrange this big kettle.
 

RLwhaler

Well-Known Member
Messages
488
Location
Cypress,Texas
Planting Zone
8b
Sauces eh? Wok cooking is something I want to get much better at. What route do you go with? Lately I've been marinating my chicken in a mix of rice vinegar, soy sauce, sugar, and corn starch but I have no real idea of what I am doing.

Yup! Just hold that thought Mr. Yan. When the weather cools off a bit.. It's just too darn hot outside for me crank that wok up ! I'll write up (With pictures) a recipe that I've leaned from my mother's employees( Chinese Chef) It's time for me to contribute. I keep bumming off of Ranch's recipe and everyone else.
 

w_r_ranch

Master Gardener
Administrator
Moderator
Plus Member
Messages
6,450
Location
South Central Texas
Planting Zone
8b
Put some of our rub chicken drumsticks & breasts for smoking this afternoon. I'll do them over post oak & hickory coals at 220 for about 3 hrs. they'll be served with stuffed japs & one other side that is yet to be decided...
 
Top