Whats on The BBQ?

[HB Vic]

Meet for meat


Sent from my iPhone using Tapatalk

[2manymustangs]

I see my special BBQ

Are you grilling in Needles?


Sent from my iPhone using Tapatalk

Depends on what there is to cook on IM BUYING if there is a "big ugly" smoker there...

Meet for meat


Sent from my iPhone using Tapatalk

I'm tellin ya, Ole HUD takes it to a WHOLE new level...

Your beef steaks look KILLER H.B. !!! A porterhouse is my favorite cut of beef steak...




These PORK steaks are going on the Weber LOW & SLOW in two hours... Then mopped with some oil & vinegar/garlic/onion baste before the sauce goes on at the end...

[Eli]

Depends on what there is to cook on IM BUYING if there is a "big ugly" smoker there...




I'm tellin ya, Ole HUD takes it to a WHOLE new level...

Your beef steaks look KILLER H.B. !!! A porterhouse is my favorite cut of beef steak...




These PORK steaks are going on the Weber LOW & SLOW in two hours... Then mopped with some oil & vinegar/garlic/onion baste before the sauce goes on at the end...

Last year, I heard about Hud's mushrooms, but I never had one. I'm gonna have to hunt them down this year.


Sent from my Bat Cave

[thatguy]

24 oz. small loin for 2 people or so.

Rinse and pull loose fat from loin.

Rub with olive oil.

Little bit Cajun, little bit Johnny salt, little bit Pork rub.



Wrap in bacon, wrap in saran wrap, back in the fridge for at least 4 hours.


This will be smoked for 2 hours on traeger smoke setting, then raised to 400* until IT of 155, if needed.


OK, almost 5 hours in the fridge!

Removed from fridge, remove saran wrap, dust with rub and cajun on top, THEN slather with honey! (Use a little basting brush.)

In Traeger on Smoke.

Note that I have a tin of Apple Juice on the grill, and also a sprayer with Apple Juice. (Probably spray once every 30-45 minutes or so)

I also put down a foil pie pan with a small grill on top to catch drip for gravy or glaze. Plus it keeps the drain pan cleaner!








2 Hours on smoke, only 117 IT.

Time to jack it to Hi and monitor IT to 155!

Shouldn't take more than 20- 30 minutes tops.



Turned it all the way up, sprayed again with Apple juice, 25 minutes later we were at 155* internal.



Perfect smoke ring for a small loin!

Sliced about 1/2" thick, juice squirted out as it was sliced.




Plated!!
It was so tender it EASILY cut with a fork. (Brown could have sliced it with his plastic spork with ease)

Probably the juiciest tenderloin I've ever cooked.
Flavor was off the hook!

There is a constant debate on the grilling forums about pork loins.
Some say slow and flavor...some say fast and juicy.

I've done both and have found the TRUTH is...a little of both WITH the proper preparation.

This loin was less than 2 pounds, and ended up a absolute bounty of flavor, juiciness, and tender.

The trick is the olive oil base, the light mix of simple spices and rub, the bacon wrap, and the single slather of Honey.

Slow cook/ smoke at 200* +- until 115 - 120 IT, THEN 400* and watch the IT. Pull it at 155* IT.
This works on any size tenderloin.
Enjoy!!

[Tishimself]

You fockers are all supposed to be on a diet....Wendi and I are gonna kick your asses come weigh in time.....still, damn that looks good...

[Eli]

You fockers are all supposed to be on a diet....Wendi and I are gonna kick your asses come weigh in time.....still, damn that looks good...

What? You don't think I can lose weight?


Sent from my Bat Cave

[thatguy]

You fockers are all supposed to be on a diet....Wendi and I are gonna kick your asses come weigh in time.....still, damn that looks good...

I never said that.......

[2manymustangs]

24 oz. small loin for 2 people or so.

Rinse and pull loose fat from loin.

Rub with olive oil.

Little bit Cajun, little bit Johnny salt, little bit Pork rub.



Wrap in bacon, wrap in saran wrap, back in the fridge for at least 4 hours.


This will be smoked for 2 hours on traeger smoke setting, then raised to 400* until IT of 155, if needed.


OK, almost 5 hours in the fridge!

Removed from fridge, remove saran wrap, dust with rub and cajun on top, THEN slather with honey! (Use a little basting brush.)

In Traeger on Smoke.

Note that I have a tin of Apple Juice on the grill, and also a sprayer with Apple Juice. (Probably spray once every 30-45 minutes or so)

I also put down a foil pie pan with a small grill on top to catch drip for gravy or glaze. Plus it keeps the drain pan cleaner!








2 Hours on smoke, only 117 IT.

Time to jack it to Hi and monitor IT to 155!

Shouldn't take more than 20- 30 minutes tops.



Turned it all the way up, sprayed again with Apple juice, 25 minutes later we were at 155* internal.



Perfect smoke ring for a small loin!

Sliced about 1/2" thick, juice squirted out as it was sliced.




Plated!!
It was so tender it EASILY cut with a fork. (Brown could have sliced it with his plastic spork with ease)

Probably the juiciest tenderloin I've ever cooked.
Flavor was off the hook!

There is a constant debate on the grilling forums about pork loins.
Some say slow and flavor...some say fast and juicy.

I've done both and have found the TRUTH is...a little of both WITH the proper preparation.

This loin was less than 2 pounds, and ended up a absolute bounty of flavor, juiciness, and tender.

The trick is the olive oil base, the light mix of simple spices and rub, the bacon wrap, and the single slather of Honey.

Slow cook/ smoke at 200* +- until 115 - 120 IT, THEN 400* and watch the IT. Pull it at 155* IT.
This works on any size tenderloin.
Enjoy!!

[thatguy]

Soooo.......wings anybody??

Fresh chicken whole wings, rinse well, section and dispose of tips.








Mix 2 qts water with 1/3 cup salt, 1/4 cup brown sugar.
add wings and drumettes, cover and refrigerate for 12 - 24 Hours. (Brineing...mandatory for BBQ fresh chicken)



After brining, rinse wings thoroughly in colander with cold water, pat dry with paper towels, arrange on sheet with non-stick foil or paper.
Dust wings with favorite rub (I use a combo of poultry and applewood rub)


Pre-heat Traeger to 350*
Place tray on rack, set timer for 40 minutes.

Remove tray and brush rack to clean, spray rack with grilling PAM spray.

Remove wings from tray and place directly on rack.
Baste with chosen sauce if desired. (I use a home made sauce of Honey, Wing hot sauces, 3 MINCED garlic cloves not pressed, and butter!!)


cook 10 minutes, turn, re-baste, cook 10 more minutes.
Enjoy!


Yum!!

Pay CLOSE attention the last 10 minutes, check like every 2-3 minutes until they just start to set the sauce and pull them...they will burn FAST. (Don't ask how I know)

[Eli]

Soooo.......wings anybody??

Fresh chicken whole wings, rinse well, section and dispose of tips.








Mix 2 qts water with 1/3 cup salt, 1/4 cup brown sugar.
add wings and drumettes, cover and refrigerate for 12 - 24 Hours. (Brineing...mandatory for BBQ fresh chicken)



After brining, rinse wings thoroughly in colander with cold water, pat dry with paper towels, arrange on sheet with non-stick foil or paper.
Dust wings with favorite rub (I use a combo of poultry and applewood rub)


Pre-heat Traeger to 350*
Place tray on rack, set timer for 40 minutes.

Remove tray and brush rack to clean, spray rack with grilling PAM spray.

Remove wings from tray and place directly on rack.
Baste with chosen sauce if desired. (I use a home made sauce of Honey, Wing hot sauces, 3 MINCED garlic cloves not pressed, and butter!!)


cook 10 minutes, turn, re-baste, cook 10 more minutes.
Enjoy!


Yum!!

Pay CLOSE attention the last 10 minutes, check like every 2-3 minutes until they just start to set the sauce and pull them...they will burn FAST. (Don't ask how I know)

OMG! I love wings! I can eat them for breakfast, lunch and dinner EVERYDAY! I like them when they're not battered like you make! I'm gonna try this FO SHO!

How do you know they burn fast?