What was your most recent fail?

[Big George's BBQ]

Use to over smoke foods when first starting to smoke Smoked a turkey too long at a low Temp- not a good taste
Was the oung lady screaming hot too Norm :biggrin1:

 

[pjtexas1]

I messed up boiling eggs last week........and I'm not kidding :doh:

Better stay away from the jello...

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[blackdogbbq21]

About six months ago I was cooking a really stuborn brisket. The last time I checked the temp it was in the 180's so I built up the fire a bit hopping to help get it finished. I went inside to sit on the couch for a sec and next thing I knew I woke up about 4hrs later. I had no clue how much more the brisket had cooked but it was still above 140 so I put it in a cooler. It ended up being overdone but it tasted ok. Still disappointed to watch a brisket so long and screw it up at the end but chopped beef is better than no beef.

 

[qnbiker]

Summer before last I was grilling some chicken thighs on the Weber. Cooking them indirect with a few pieces of wood for smoke. Everything going great, including my beer buzz. Went in the house and sat on the couch, looking for a game on TV. Next thing I know I'm waking up the next morning. The chicken looked like the charcoal I used to cook it. Thankfully it wasn't something expensive like a brisket or rib roast. Live and learn.

Ouch!

 

[jermoQ]

Previously cooked a pork shoulder on my pellet grill at 225. I didn't change the foil in the pan before i fired it up two days later to grill some chicken at 400...i put the chicken on, and went inside for a bit. Came out, opened the grate and I was grilling chicken over a good size grease fire... when all was said and done, there was a\slightly funky taste that my love wouldn't eat, but I could lessen it with sauce :tsk:

Time before that, i charcoal grilled some bacon wrapped chicken on a skewer. Easy right? I grabbed a chunk of mesquite out of the bag, and threw on in the middle of the charcoal, to add some smoke flavor. Then through on food. The wood smoldered for a long time. Food tasted VERY bitter. My love didnt care much for that either.

 

[toys4dlr]

Not recent, but a big fail. I cooked a BBQ comp and as usual we threw the left overs in the cambros, while I moved on to the next turn in meats. After we are done, we give away or bag up the left overs. Well, somehow we missed a cambro, don't know how we bring 2. lol

A solid 2 months after that cook we are getting ready for the next comp on the schedule. I open the cambro and there is a grate with furry chicken. The smell was not so good, and it had penetrated the rubber gasket on the cambro. Actually had to order a new gasket, soak the cambro multiple times in beach to kill the odor. and I just threw away the dunk grate and the green furry chicken. Yummy

 

[Jason TQ]

Better stay away from the jello...

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Yes, baby steps :becky:

 

[WilliamKY]

Use to over smoke foods when first starting to smoke Smoked a turkey too long at a low Temp- not a good taste
Was the oung lady screaming hot too Norm :biggrin1:

Oh man do I remember those days smoking up the back yard. Billowing white smoke rolling from the grill. I thought I was an expert.

 

[TxQGuy]

That would be the brisket I made a couple months back. It was my first brisket in probably a decade. I SEVERELY undercooked it and it was tough as shoe leather with a flavor of disappointment.

 

[Mike in Roseville]

Trying a 2 zone on a PK classic. Pork tenderloins were a little overcooked, but we still ate them.

 

[jdtTX]

a few weeks ago i did some spares on the offset. one of them was taking way longer than the rest to finish up and we had more than enough, so i let it keep going while we were eating. well, beer turned into beers and i forgot about that rack until the next day.

 

[NC Mike]

My father in law requested that I cook ribs for his birthday. The cookout needed to be at his house so I would be using his equipment. He has a Cabela's pellet cooker and I have never cooked on one. I decided to follow the directions in the owners manual. Five and a half hours later company is arriving and the ribs are not tender. I was able to finish them off on a gas grill running higher heat and leaving them on until everything else was on the table. Not a big failure, they were good, but a learning experience.

 

[LloydQ]

Not recent, but when I woke up the next morning with a cantaloupe sized hole burned through my still smoldering deck.

 

[pjtexas1]

Not recent, but when I woke up the next morning with a cantaloupe sized hole burned through my still smoldering deck.

That could have been so much worse! These stories are why I never cook on my deck.

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[NC Native]

Not really a fail of mine but did require a change of plans. Got some beef ribs on manager special, opened the package to prep and almost blew chunks.

Burgers and dogs were tasty that night.

 

[SonnyE]

Not recent, but my biggest fail ever.
One of our Grand Daughters was having her 4th Birthday Party. She wanted "Grandpa's Ribs", by special request.
6 racks of Baby Back Ribs on my grill and it was jammed. Too jammed.
Because it was 104° F that day, I was hiding inside between turnings.
Well, had a disastrous flare up and the whole load caught fire in the saucey stage. I had to pull all the half-racks, and let the grill burn out.

No time to start over, I scraped off as much of the char as possible, and forged ahead. They were still edible.
But Holy Moly, not my finest batch by any means. :icon_blush:

I try to never leave my grill anymore. And I never overload it anymore.
That was a disaster!
Charbroiled with extra char.