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Blues1

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881
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  1. Bull
Tonight's dinner was Fajitas! Courtesy of my Weber gas grill. Marinated some skirt steak and chopped some yellow and orange bell peppers along with some onions. Use the side burner with a cast iron skillet for the veggies and put the skirt steak on the grill at 550° served with homemade Mexican rice and beans along with all the other fajita sides.

Fajita Marinade Recipe (Marinate 4 to 8 hours)
Half cup canola oil
Half cup soy sauce
Half cup packed brown sugar
4 oz of fresh pineapple juice
Juice of six limes
3 minced garlic cloves
1 tsp minced ginger
1 tbsp chili powder
2 tap ground cumin
2 tsp fresh cracked black pepper


View attachment 9664 View attachment 9666 View attachment 9667 View attachment 9668
Nice work!
 

amdg

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Messages
15
Grill(s) owned
  1. Stampede
I bought a 10 lb pork belly at Costco last week. On Sunday I cut it in half. I am curing the first half in my refrigerator right now to smoke next week for bacon. I then smoked the second half without curing for about 6.5 hours at 225 degrees until an internal temperature of 189 degrees. It turned out perfectly - smoky, salty, and tender. Pictures below.
 

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MonnieRock

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32
I bought a 10 lb pork belly at Costco last week. On Sunday I cut it in half. I am curing the first half in my refrigerator right now to smoke next week for bacon. I then smoked the second half without curing for about 6.5 hours at 225 degrees until an internal temperature of 189 degrees. It turned out perfectly - smoky, salty, and tender. Pictures below.
Bacon !!!! Yummmmm
 

Roaniecowpony

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922
Location
Southern Cal
Grill(s) owned
  1. Bull
Tonight's dinner was Fajitas! Courtesy of my Weber gas grill. Marinated some skirt steak and chopped some yellow and orange bell peppers along with some onions. Use the side burner with a cast iron skillet for the veggies and put the skirt steak on the grill at 550° served with homemade Mexican rice and beans along with all the other fajita sides.

Fajita Marinade Recipe (Marinate 4 to 8 hours)
Half cup canola oil
Half cup soy sauce
Half cup packed brown sugar
4 oz of fresh pineapple juice
Juice of six limes
3 minced garlic cloves
1 tsp minced ginger
1 tbsp chili powder
2 tap ground cumin
2 tsp fresh cracked black pepper


View attachment 9664 View attachment 9666 View attachment 9667 View attachment 9668


Sounds just like Hawaiian Huli Huli marinade with cumin and chili added. (y)
 

Treborwd22

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Messages
60
Location
Buda, TX (South of Austin)
Grill(s) owned
  1. Stampede
Sounds just like Hawaiian Huli Huli marinade with cumin and chili added. (y)
Yes exactly! I like my fajitas with more of a Hawaiian inspiration. We have a mexican restaurant here in Austin TX called Hula Hut. It's a Mexican Hawaiian fusion that adds a whole different flavor profile. That's where I got my inspiration from. I also do a Polynesian style beef fajita with mango salsa that's amazing.
 

Smoke'n Hot

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Messages
47
Grill(s) owned
  1. Bull
Smoked a brisket today. Started at 2 AM. it's a 10 pound flat . Injected with a blend of campbell's soup beef consumee and Butcher BBQ brisket injection. Low smoke at 220. Took it off at 178 -180 at 3:30 pm. Wrapped it at 155. It is moist, tender and just yummy. Oh ,I used 4 Rivers BBQ brisket dry rub ( coarse pepper, salt and garlic .)

IMG_20210420_183157224.jpg

IMG_20210420_183448713.jpg
 

Blues1

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881
Location
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  1. Bull
Smoked a brisket today. Started at 2 AM. it's a 10 pound flat . Injected with a blend of campbell's soup beef consumee and Butcher BBQ brisket injection. Low smoke at 220. Took it off at 178 -180 at 3:30 pm. Wrapped it at 155. It is moist, tender and just yummy. Oh ,I used 4 Rivers BBQ brisket dry rub ( coarse pepper, salt and garlic .)

View attachment 9735

View attachment 9736
Nice work!
 

sdynak

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Premium Member
Messages
864
Location
Bayville, NJ
Grill(s) owned
  1. Bull
  2. Matador
Smoked a brisket today. Started at 2 AM. it's a 10 pound flat . Injected with a blend of campbell's soup beef consumee and Butcher BBQ brisket injection. Low smoke at 220. Took it off at 178 -180 at 3:30 pm. Wrapped it at 155. It is moist, tender and just yummy. Oh ,I used 4 Rivers BBQ brisket dry rub ( coarse pepper, salt and garlic .)

View attachment 9735

View attachment 9736


Looks awesome! I must have missed the invite :unsure:
 

SeaJayR

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Grill(s) owned
  1. BFG
  2. Bullseye
  3. Matador
  4. RT-680
First dinner on the new addition - RT-2500 BFG. First photo is a size comparison of the BFG's cavernous interior - level is 36". Second photo is finished meal of potatoes au gratin and skin-on chicken thighs. Sorry no photos of the cook in-progress, will try harder next time. ;)
 

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SeaJayR

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Grill(s) owned
  1. BFG
  2. Bullseye
  3. Matador
  4. RT-680
Smoked a brisket today. Started at 2 AM. it's a 10 pound flat . Injected with a blend of campbell's soup beef consumee and Butcher BBQ brisket injection. Low smoke at 220. Took it off at 178 -180 at 3:30 pm. Wrapped it at 155. It is moist, tender and just yummy. Oh ,I used 4 Rivers BBQ brisket dry rub ( coarse pepper, salt and garlic .)

View attachment 9735

View attachment 9736
I can almost smell and taste it (I wish). Great Smoke ring!
 

sdynak

Premium Member!
Premium Member
Messages
864
Location
Bayville, NJ
Grill(s) owned
  1. Bull
  2. Matador
First dinner on the new addition - RT-2500 BFG. First photo is a size comparison of the BFG's cavernous interior - level is 36". Second photo is finished meal of potatoes au gratin and skin-on chicken thighs. Sorry no photos of the cook in-progress, will try harder next time. ;)

That level looks lost in there :) .. Looks great!
 

FastEddie

Well-known member
Messages
174
Location
Bay Area California
Grill(s) owned
  1. Bull
First dinner on the new addition - RT-2500 BFG. First photo is a size comparison of the BFG's cavernous interior - level is 36". Second photo is finished meal of potatoes au gratin and skin-on chicken thighs. Sorry no photos of the cook in-progress, will try harder next time. ;)
That's a Big F'n Grill (y)
 

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