BuffettNews.com

Since it is 45 today decided to fire up the grill and got some new stuff for the Tiki Bar.. Making a couple of Boston Butts for Pulled Pork later... Everyone Have a great Saturday...

MMMMMMM...dead pig is OUR PHRIEND!

Pork is up to 140, a few more hours then it is Pulled Pork time..

Holy crap, Joe.......this looks way to "technical" for me!

I just fire up the Weber (as in charcoal, not gas), wait till the coals turn white (under normal circumstances, about 1.5 beers), toss on the meat, use a knife to check "wellness", and I'm done......

But, got to admit, I admire your dedication to the "art of the grill"......

Snow in the forecast and we'll be grilling tonight. It's a California thing

The butts look good JTPH!
Wife and I realized that today is our anniversary...grilling fresh Mangrove Snapper on the Big Green Egg...seasoned lightly and topped with a nice lime/cilantro butter. Grilled shrooms, squash, onions and sweet peppers for a side.

BeachBumJim wrote:The butts look good JTPH!
Wife and I realized that today is our anniversary...grilling fresh Mangrove Snapper on the Big Green Egg...seasoned lightly and topped with a nice lime/cilantro butter. Grilled shrooms, squash, onions and sweet peppers for a side.

Happy Anniversary!!

BGE.....simply the best. We are going on 10 years and wouldn't trade it for nothing.

Can't imagine "Fresh" seafood of any kind on the BGE. Yum

Butts are the best Joe.......lol

Summerlover wrote:

BeachBumJim wrote:The butts look good JTPH!
Wife and I realized that today is our anniversary...grilling fresh Mangrove Snapper on the Big Green Egg...seasoned lightly and topped with a nice lime/cilantro butter. Grilled shrooms, squash, onions and sweet peppers for a side.

Happy Anniversary!!

BGE.....simply the best. We are going on 10 years and wouldn't trade it for nothing.

Can't imagine "Fresh" seafood of any kind on the BGE. Yum

Butts are the best Joe.......lol

Thanks! We had a great meal.
Yes... I agree about the BGE. We're on 8 years with ours. Never regretted the investment.

Looks good. I fired up the grill last week on the really warm day and grilled up some flank steak.

I'm not a into grilling as some people around here but one way to do a quick simple marinade is to take your steak and put it in a gallon zip lock bag, dump in half a bottle of Soy Vey sauce and let it sit overnight. It tastes pretty good the next day (when you grill it of course).

Hockey Mon wrote:Looks good. I fired up the grill last week on the really warm day and grilled up some flank steak.

I'm not a into grilling as some people around here but one way to do a quick simple marinade is to take your steak and put it in a gallon zip lock bag, dump in half a bottle of Soy Vey sauce and let it sit overnight. It tastes pretty good the next day (when you grill it of course).

Sounds good.......I'm into "simple" when it comes to grilling!

http://www.kcmasterpiece.com/marinades/

KC Masterpiece® Spiced Caribbean Jerk


Try this on Chicken or Pork... Soak overnight... From the web site..

Citrus Caribbean BBQ Pork Ribs

Ingredients:

•1 rack of baby back ribs
•2 fresh oranges, halved
•Garlic salt
•Pepper
•1 bottle KC Masterpiece® Caribbean Jerk Marinade
•1/2 teaspoon chili paste
•3 tablespoons sweet soy sauce
•3 tablespoons sugar
Slice ribs into 4-rib sections. Boil 15 minutes. Place ribs on foil-lined cookie sheet and squeeze oranges over ribs (reserve some juice), then sprinkle with garlic salt and pepper. Bake at 350° for 20 minutes. Mix together marinade with chili paste, soy sauce, sugar and 3 tablespoons of reserved orange juice. Finish ribs over BBQ and baste with the KC Masterpiece® Citrus Caribbean Sauce! (BBQ 20 to 30 minutes until tender.) Have extra sauce since everyone loves it!

Joe, I'll have to look for that and have my "chef" clearing throat (husband) try out that recipe.

We really like Dizzy Pig seasonings and rubs. They are sold at some specialty stores and online. Have used them for years. Never found one we didn't like.

Bfan53again wrote:Holy crap, Joe.......this looks way to "technical" for me!

I just fire up the Weber (as in charcoal, not gas), wait till the coals turn white (under normal circumstances, about 1.5 beers), toss on the meat, use a knife to check "wellness", and I'm done......

But, got to admit, I admire your dedication to the "art of the grill"......

I was thinking the same thing, Ed! Very cool set-up with the tiki bar though, JTPH.

For those (like us) who don't own a smoker, this is an easy way to cook turkey during the summer that truly gives it a smokey flavor.
Kind of a neat story behind the recipe. A woman who has a cabin down the lake from ours is an ultrasound tech. She was checking something on an old guy who's in an advanced stage of cancer. A couple of his adult children were there and the guy was saying that it's time they learn how to grill the turkey. They were going on about it so much she finally asked about it. Turns out this man has grilled a turkey for his whole family every Sunday during the summer at their cabin since these "kids" were little. She asked for the recipe and he happily shared it with her. It smelled so good while cooking that I asked for it and she gave it to me. My guys all love it and even my sons mostly-vegetarian girlfriend will eat some. It's my go-to recipe for a crowd at the cabin now.

Grilled Smoked Turkey
A turkey (try to find one with a pop-up timer)
About ½ stick butter
Disposable foil roasting pan, large enough for the turkey, but the turkey doesn’t go in it
A meat thermometer if you don’t have a pop-up-timer-turkey
Remove the giblets & neck from the turkey, wash it & tuck the wings behind the neck area.
Prepare a hot bed of coals, about 2 coals thick.
Set the roaster right on top of the coals
Set the grilling rack on top of the roaster.
Set the turkey on top of the grilling rack, breast side up.
Cover the grill & close the vents most of the way, so the coals burn slowly & most of the heat & smoke stay in the grill.
Baste with butter about every ½ hour. You can just rub the end of the stick of butter over it.
Cook about 3 hours. The skin gets really dark. Make sure it’s done by wiggling the drumstick.

Great Tip on the Turkey...

You could throw a few wet wood chips on the coals for added smoke flavor..

Joetown Parrothead wrote:Great Tip on the Turkey...

You could throw a few wet wood chips on the coals for added smoke flavor..

Thanks, now that you mention it, I think my husband has done that.
Do you remember where you bought your adirondak chair cutting board, Joe? We have some very brightly painted adirondak chairs on our dock that we're "known" for and that would be a fun addition down there!

We got it from an artist in Honolulu about 3-4 years ago.. Has a shop down from the Hilton on the beach..

Joetown Parrothead wrote:We got it from an artist in Honolulu about 3-4 years ago.. Has a shop down from the Hilton on the beach..

Oh well, no plans on heading there anytime soon! Thanks for the quick answer though.

someone wanted the rub I use...

1 Cup Dark Brown Sugar
1/2 Cup Paprika
2-1/2 TBS Coarse (Salad Grind) Black Pepper
1-1/2 tsp Chili Powder
1-1/2 TBS Garlic Powder
1-1/2 TBS Onion Powder
1 tsp Cayenne (Red Pepper)
2 TBS Kosher Salt

Then smear Pork with Mustard and put rub all over it... Leave overnight before cooking.

All the fresh veggies came from my garden... It was a hell of a lot of great food... 4th of July 2011