4th Of July Post As You Will Cooking Thread! - Page 3

grillinguy247 · 07-04-2014, 04:56 PM

Quote:

Originally Posted by deguerre

Redhot crunchied up some thick cut bacon, and sauteed the celery and onion just enough where it still had some good crunch. In bacon grease of course. Chopped a couple Mt. Olive Kosher dill pickles and opened a can of sliced black olives (Got lazy).

Then I minced some fress dill weed.

Oh my.

grillinguy247 · 07-04-2014, 04:59 PM

Now here's mine at the 3 hour mark.

Papa and the little guy hard at work.

deguerre · 07-04-2014, 05:44 PM

Sweet!

deguerre · 07-04-2014, 05:51 PM

Tater Salad's done.

In it went the taters, about 12~15, forgot count. A few had tough skins so they got peeled. The bacon, celery, onion, pickle, black olives and dill weed.

The dressing was 1 cup white wine vinegar, 3/4 cup extra virgin olive oil, 1/4 cup stone ground prepared mustard, 3 tbs turbinado sugar and a couple teaspoons cracked black pepper. No additional salt as the taters were cooked with a sprinkling, and the bacon and dill pickle added salt too. Used one cup of this mixture. Have about a cup reserved.

Here tis...

No additional salt required for the cook.

I'm debating about adding some sour cream...

agoldswo · 07-04-2014, 06:11 PM

That Salad looks amazing!!

mykeystoy · 07-04-2014, 06:11 PM

Lots of good eats in this thread! I did my grilling yesterday.. I didn't know what we were going to do so I smoked some tenderloin on the kettle first for sammies at work then went to grilled chicken also on the kettle..I am so happy that I bought that last weekend... BTW anyone know how to get the kettle to 4-500 deg and still be able to cook indirect?

deguerre · 07-04-2014, 06:25 PM

I've been able to get the kettle up to 400 for roasting indirect so I'm sure 500 is attainable.

grillinguy247 · 07-04-2014, 06:25 PM

I don't what the temp is when I do steaks on the kettle but it's pretty hot if I light a whole chimney and have everything wfo.

deguerre · 07-04-2014, 06:27 PM

Ribs are three hours in. Bout 1 1/2 at 225 which is where it settled in initially then I bumped it up to 275 or so for the second 1 1/2. I've glazed them with a mixture of BigButz BBQ Cranberry and BigButz BBQ Napalm, about 3 to 1. No glaze pic as I needed to close it. Here they are pre glazing.

ShencoSmoke · 07-04-2014, 06:33 PM

CluckerFARK=good stuff. Learned some things that I will do different next time. I'm going to go set things on fire. I will post the entire cook later. Happy 4th!
Attachment 98813

grillinguy247 · 07-04-2014, 06:33 PM

Wow nice! Chuckie is about 5 hours in with IT at 168 but I kicked the temp in the mini up to about 300 because we're hungry and needing something to soak up the alcohol. Also put the corn on with the baked taters.

deguerre · 07-04-2014, 06:36 PM

I'll be looking for the cook thread Shenco. Looks great!

Meanwhile Chad is moving right along nicely.

deepsouth · 07-04-2014, 06:40 PM

i did reverse seared ribeyes and a mini shrimp boil......

grillinguy247 · 07-04-2014, 06:41 PM

Quote:

Originally Posted by deepsouth

i did reverse seared ribeyes and a mini shrimp boil......

I would hit that all day long.

mykeystoy · 07-04-2014, 06:44 PM

Quote:

Originally Posted by deguerre

I've been able to get the kettle up to 400 for roasting indirect so I'm sure 500 is attainable.

I am guessing I just set it up incorrectly. I will have to do some poking around...

Keep em coming farkers!

07-04-2014, 04:59 PM	#32
grillinguy247 is one Smokin' Farker Join Date: 09-17-13 Location: Murrieta California Name/Nickname : Chad	Now here's mine at the 3 hour mark. Papa and the little guy hard at work. __________________ Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad

07-04-2014, 05:44 PM	#33
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Sweet! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-04-2014, 05:51 PM	#34
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Tater Salad's done. In it went the taters, about 12~15, forgot count. A few had tough skins so they got peeled. The bacon, celery, onion, pickle, black olives and dill weed. The dressing was 1 cup white wine vinegar, 3/4 cup extra virgin olive oil, 1/4 cup stone ground prepared mustard, 3 tbs turbinado sugar and a couple teaspoons cracked black pepper. No additional salt as the taters were cooked with a sprinkling, and the bacon and dill pickle added salt too. Used one cup of this mixture. Have about a cup reserved. Here tis... No additional salt required for the cook. I'm debating about adding some sour cream... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-04-2014, 06:11 PM	#36
mykeystoy Full Fledged Farker Join Date: 07-13-09 Location: South Prairie, Washington	Lots of good eats in this thread! I did my grilling yesterday.. I didn't know what we were going to do so I smoked some tenderloin on the kettle first for sammies at work then went to grilled chicken also on the kettle..I am so happy that I bought that last weekend... BTW anyone know how to get the kettle to 4-500 deg and still be able to cook indirect? __________________ UDS, 22.5 OTG and a modded CG offset.

07-04-2014, 06:25 PM	#37
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I've been able to get the kettle up to 400 for roasting indirect so I'm sure 500 is attainable. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-04-2014, 06:11 PM	#35
agoldswo On the road to being a farker Join Date: 03-18-12 Location: Ishpeming Name/Nickname : Goldy	That Salad looks amazing!!

07-04-2014, 06:27 PM	#39
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Ribs are three hours in. Bout 1 1/2 at 225 which is where it settled in initially then I bumped it up to 275 or so for the second 1 1/2. I've glazed them with a mixture of BigButz BBQ Cranberry and BigButz BBQ Napalm, about 3 to 1. No glaze pic as I needed to close it. Here they are pre glazing. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-04-2014, 06:33 PM	#40
ShencoSmoke is One Chatty Farker Join Date: 07-02-13 Location: The Shenandoah Valley	CluckerFARK=good stuff. Learned some things that I will do different next time. I'm going to go set things on fire. I will post the entire cook later. Happy 4th! Attachment 98813 Last edited by ShencoSmoke; 12-05-2015 at 05:09 PM..

07-04-2014, 06:36 PM	#42
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I'll be looking for the cook thread Shenco. Looks great! Meanwhile Chad is moving right along nicely. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-04-2014, 06:40 PM	#43
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	i did reverse seared ribeyes and a mini shrimp boil...... __________________ Out. Again.