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Chris Sussman's Smoked Spatchcocked Chicken with Spicy Alabama White Sauce

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Shrimp Stuffed Smoked Trout

Whole trout, stuffed with shrimp, citrus fruit, and herbs, then smoked with fruit wood to a perfect 145F The post Shrimp Stuffed Smoked Trout first appeared on GrillinFools. Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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6 Things You Need to Know About Pork Ribs

Pork ribs have it all: rich-tasting meat with plenty of luscious fat, as well as bones to provide structure and flavor, at a price that remains relatively affordable—especially when compared to beef. Ribs are capable of culinary sophistication, yet primal—even joyful—enough to devour with your bare hands. Here are 6 Things You Need to Know […] The post 6 Things You Need to Know About Pork Ribs appeared first on Barbecuebible.com.
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Butter Injected Smoked Pork Tenderloin

We often brine lean meats like smoked pork tenderloin however, this time I changed it up and injected butter instead and yes, it was something to write home about. These lean, delicious cuts cook up quick in the smoker and they can even handle being cooked a little higher if you want to get [...]
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Chicken Under a Brick

Saw this on ATK last weekend.  Most recipes call for a preheated brick, cast iron or similar on top of the chicken, this recipe involved spatching the bird, beating the h*ll out of it to flatten further, then skin-side down into a ripping-hot nonstick pan for 20-25 minutes, with a non-heated weight on top (to push the skin into the pan); this gets rid of the pre-heated fuss.  Bird is then flipped, basted, and into an oven to finish cooking. I used a Le Crueset DO, wrapped with foil to keep it clean (heh):       I didn't like the idea of heating my non-stick tFal that hot, then remembered I had the larger of a 2-pan ceramic nonstick set from Bed, Bath, & Beyond that hadn't been used (the smaller one was in the trash after a month; ceramic works like on TV for 3 or so times, then degrades quickly.)    I prepped my paella pan with baby potatoes, halved and placed cut-side down in olive oil, w salt/pecker/thyme:     Egads, what a mess.  Even though I had the burner at about 50%, the oil spattered everywhere, biggest mess I've ever made (save The Thanksgiving That Shall Not Be Mentioned).  Was supposed to go 20-25 minutes, but at the 15-minute point the skin was good, so I killed the heat, grabbed each drumstick end with a separate tongs (to lift, flip, and place on the potatoes), but instead both legs pulled off the bird.  Mostly.  Some tissues wouldn't let go, had to go in with kitchen shears to separate them, all the while the oil is still spattering all over me.  Finally got everything into the pan, basted with a sauce made with oil, lemon juice, thyme, garlic, chili flakes, salt, & pepper.  Pan into the Egg, cherry wood.     My egg must be due for a disassembly cleaning, couldn't get it over 375º (was shooting for 450º) so it took a bit longer to cook, about 45 minutes:       Pulled when the breast hit 160º.  Skin wasn't quite as crispy as I was hoping, but probably because of the low Egg temp.  The breast was perfectly cooked, the dark meat I usually like at least 180º, will be reheating on the Egg to finish the cooking.  Spuds cooked perfect, nice browned bottoms, but greasy AF:     Tasty, but I won't be doing this again.  It's gonna take me two hours to get the kitchen/stove clean, and both the chicken and potatoes were quite greasy.  Not a good family recipe either as the dark meat wasn't fully cooked (to my tastes, anyway).     Serious Eats did a video of all the different hot things to press a chicken with: bricks, cast-iron pans, ceramic, even a cast-iron barbell weight.  While those methods didn't generate much mess, carrying a ripping-hot, greasy, 20-lb mass from the cutting board to the stove/Egg didn't look very safe either.  I think I'll leave the brick method to others.  
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How to Cold Smoke Cheese

I've been wanting to cold smoke cheese and since the temperature today was in the low 60's, I figured why not! I had some already-sliced sharp cheddar and that was perfect for what I needed. Here's my easy method for cold smoking cheese using a tube smoker filled with wood pellets. Helpful Information [...]
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Blackened Chicken Tacos

Like with the pastrami bacon that had come before, once I had a batch of garlicky and spicy Cajun bacon, I was left considering what to pair this uniquely flavored cured pork belly with. I've already done so many recipes this bacon would have been perfect for, like blackened burgers and blackened chicken sandwiches, but I wanted to cook something I could use for a new recipe for the site, so got to thinking. I didn't venture far off those previous courses and wound up making blackened chicken tacos, which I thought would essentially taste like the sandwiches in taco form, but they turned out to be something truly distinct.
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Now that was GOOD...

Morning All: Did another slab of beef ribs today...used some Kosher salt & a rub mixture of 3 parts Dizzy Pig Game On, 3 parts DP Raising the Steaks & 4 parts Turbinado Sugar (a mixture I've used on the past couple of briskets)...Just on the Egg indirect with a dome temp about 300 with a couple chunks of cherry for some added flavor... Since I was late getting them on the Egg (about 3:15pm) & I don't like eating after 8:00pm, I ran the Egg about 350 for most of the cook & took them off after about 3 hours with IT over 200 everywhere I checked...wrapped in foil while I grilled the corn... Sliced & looking so tasty... Added some corn on the cob & Kathy put together a fruit salad for a DELICIOUS meal... As I said --- That was GOOD!
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Easy App - very good

Could not be easier & super good - EVOO Grilled bread is best bc get that char - but tonight we did in toaster oven and called it a meal.  Ripped from our fav restaurant - this combo is easy & really good.  I will drizzle with chili oil or mikes hot honey that brings it up a another level. - bunch of Swiss Chard, stems off, cut in ribbons, dry - GREAT bread - this was sprouted & seeded  - 2-3 cloves garlic, pressed - Olive Oil - red pepper flakes  - tub of good ricotta, drain excess liquid & season w/ Olive oil, Herbes de Provence, s&p  1) sauté few TBS of olive oil in pan, add garlic & red pepper flakes for 1 min, add dry Swiss chard and sauté until wilted and look tasty, cover as finish other stuff to keep warm, EVOO and grill bread (or toast), warm seasoned ricotta, build toast & crunch.  Nice for party to make small apps ppl grab.  
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In Pursuit of the Ultimate Ribs!

Is the ultimate pork rib something that can be achieved? I enjoy experimenting with different ways to season and cook pork ribs. There are so many approaches to making idyllic pork ribs. You must decide on the type of rib, the seasonings, the type of grill or smoker to cook on, and whether to add […] The post In Pursuit of the Ultimate Ribs! appeared first on Barbecuebible.com.
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Rainy Weekend

Make the best of it.
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Seafood Butter Boil

Shrimp, clams and mussels poached in butter, wine, herbs and garlic all in a cast iron pan The post Seafood Butter Boil first appeared on GrillinFools. Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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Cajun-spiced Bacon

Now that I'm on the homemade bacon train, I'm all in—it's been well over a year since I last purchased bacon from the grocery. Smoking up a steady stream of bacon has afforded me the ability to experiment with seasonings a lot over a short period of time and I mostly treaded familiar ground at first with things like peppered bacon, maple bacon, and spiced bacon. That has now left me starting to venture into the more experimental spaces like pastrami bacon and this Cajun spiced bacon. To be honest, I've seen Cajun bacon before and that's why it popped up as a recipe to try, but I don't think it's something I would choose over other bacons when shopping, so I went into this recipe not quite sure how much I'd be into it on the other end.
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BBQ Shrimp Skewers

Barbecue shrimp is one of those simple and yet perfectly summer recipes. Perfect as a side dish to a masterfully grilled steak or tacos, or as a stand-alone alongside a grilled salad, this bbq shrimp recipe is an essential summer dish. And one we can’t get enough of. This post was sponsored by Head Country... Read On → The post BBQ Shrimp Skewers appeared first on Girl Carnivore.
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8 Recipes to Grill or Smoke in May

May is National Barbecue Month! (As if there weren’t enough reasons to love this warmer, gentler month—the official gateway to summer fun.) In a digital flurry of “spring cleaning,” we discovered we’ve published well over 1,000 recipes on our website alone (this doesn’t include the additional thousands to be found in Steven’s popular Barbecue! Bible […] The post 8 Recipes to Grill or Smoke in May appeared first on Barbecuebible.com.
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Bacon burnt ends

Started with slab bacon covered in honey mustard and lanes Bbq kapalua seasoning. Cooked on the mini max at 225 for a few hours with rockwood charcoal and apple wood chunks. Glazed with buckeye bbq sauce and put back on the egg for another hour or so. First time trying this, but turned out pretty yummy.
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CGS Meat Stick?

I haven't seen any discussion on here about cooks done on one of Ceramic Grill Store's Meat Sticks. I picked up a base and a short and long stick a few weeks ago while outfitting my new Joe Jr. and have now made cooks on both. The first cook was a leg of lamb which I sliced into slabs, marinated overnight and then reassembled on the long stick before roasting on my XL Big Green Egg. Served with mixed veggies and pitas, guests loved it. Yesterday I marinated 5 chicken thighs in a yogurt and spice mix before stacking on the short stick and roasting on the Joe Jr. Once again, delicious severed with salads and pitas.  So far I would call it a great purchase and I look forward to using it often. Color is off a bit on this, it was done to about 165 F before pulling off the grill. Crispy edges and tender centers.
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Cherry Black Forest Dump Cake

This cherry Black Forest Dump cake is a delicious, easy to throw together cake that uses just a few ingredients and can be cooked in under an hour in the smoker or oven. It's every bit as scrumptious as it looks and I recommend you try this at home very soon. I cooked mine [...]
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Hot Link Stuffed Tri-tip

Rob Smith sent this recipe idea over for hot link stuffed tri-tip and said he and his friend came up with this a good while back and have been making them ever since. Tri-tip is something many of us have tried but maybe you've wondered if there's a way to make it unique or [...]
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Smoked Pit Beef Sandwich

This smoked pit beef sandwich is a hearty char-grilled eye of round roast sliced thin and drenched in a rich gorgonzola smokehouse cheese sauce with sliced onions and an airy bun for that perfect bite every time. It started with the roast. Pause… Iit actually started in a little roadside shop in Maryland, where pit... Read On → The post Smoked Pit Beef Sandwich appeared first on Girl Carnivore.
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Mad Scientist BBQ Spare Ribs v2.0

Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.
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Wet Brining Vs Dry Brining

In this article we'll talk about wet brining vs dry brining and how that all works in a "sciency" sort of way without making it overly complicated. Let's define the two types of brining: Wet Brining - soaking meat, chicken, fish, etc. in a solution of salt and liquid and possibly other less-essential ingredients to [...]
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Dank Ass Baby Back Ribs!!!!

Picked up two racks of baby backs from Wegmans and did one spicy, one medium. Spicy one started with dizzy dust and medium one started with Lawry's seasoned salt & cracked black pepper. After three hours indirect, at a dome temp. of 275°F, I wrapped them in HDAF and mopped both with a mixture of apple cider vinegar, dizzy dust, lemon juice & water. Tossed a few pats of salted butter on each of them and slathered them in sweet baby Ray's (the spicy one got the spicy BBQ sauce). Threw them back on the egg at 275°F for about two more hours. I had initially intended on giving each rack a minute or two on the grate, direct heat at around 400° but when I opened the foil packet and tried to pick them up with tongs the meat fell apart. Couldn't have asked for a better result. Took them inside right away and served them!
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Felt like OTT Chili this weekend

I made a batch over the holidays and had way more liquid than meat so I held back that frozen.  Dethawed added some fresh ingredients and got started. 1# 95/5, 1# Pork 2.25 hrs later and resting Nice crust and smoke ring Mixed together Sample cup after finishing
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