umami mami
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Oooh....roasted smoked garlic!!!! YUM! Time & temp?
Show us what you're cooking...
- Thread starter Mike
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- cook pellet grill rec teq
SmokinBourbon
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Not cooking any meat today, but making some tangy bourbon bbq sauce!
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Can I get the recipe for this sauce?
SmokinBourbon
Well-known member
Ha! Right? Full disclosure though its a handle I used on Xbox Live back in High School. I smoked a tobacco pipe that was cleaned in bourbon. I also like bourbon. I also like smoking meat, so it fits. Not a whim LOL
Absolutely! I picked it up from this website:
https://www.remorselesseatingmachine.com/recipes/tangy-bourbon-bbq-sauce
I suggest using tomato sauce over the crushed tomatoes - I've tried both. As the instructions say this is definitely better after an overnight sit in the fridge and wildly good after it glazes on a BBQ chicken or whatever. I don't add the tamarind. I love hot stuff but the heat carries on this particular recipe so I tone the cayenne and pepper flakes back just a pinch. Experiment and enjoy!
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Thank you very much! My spice limit is somewhere around Dijon mustard, so I will most likely leave all of the spicy components out completely.
BillsCamino
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Sounds like my buddy from MN...his idea of spicy salsa is ketchup.
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That's funny! Maybe it's a Minnesota thing
.
First shot at a cowboy rib eye.
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What did you end up doing? I like smoking those for a bit and then searing off at high heat, usually over hardwood charcoal. Looks like a successful cook!
SmokinBourbon
Well-known member
Here I am with another sauce. This time from South Carolina. I'm not sure which I like more!
Salt, pepper garlic. cooked at 225. I think it was about four hours, internl temp of 175 then cranked the grill up to 500 and used grill grates.
Did a simple cook on the Napoleon gas grill tonite; chicken thighs.
I thought they turned out pretty good and I got no complaints from the Queen of the Castle or the two Mini Schnauzer “palace guards” (they love chicken and it is the only “people food” they are allowed). Nothing fancy, just seasoned with coarse sea salt, coarse black pepper, granulated garlic and smoked paprika. Pulled them from the grill with an internal temperature of 170-175F and they were nice and juicy.
The best part is that we’ll have some left for tomorrow to make up some chicken sandwiches on fresh ciabatta rolls.
I thought they turned out pretty good and I got no complaints from the Queen of the Castle or the two Mini Schnauzer “palace guards” (they love chicken and it is the only “people food” they are allowed). Nothing fancy, just seasoned with coarse sea salt, coarse black pepper, granulated garlic and smoked paprika. Pulled them from the grill with an internal temperature of 170-175F and they were nice and juicy.
The best part is that we’ll have some left for tomorrow to make up some chicken sandwiches on fresh ciabatta rolls.
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Does your Napoleon also have the ability to use charcoal?
I
There is an accessory “charcoal tray” that I don’t (yet) have. I do have the accessory wood chips “smoker box,” however. Seems to work fine.
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11hrs in from last night's cook...steady-eddy at 225...IT is up to 172...love how smell of smoke permeates the house
It looks lonely. Maybe you don't need another 10lbs of meat, but beans, mac'n'cheese, potatoes... anything.
And wow that's a pretty darn clean grill... (I'm sure dinner was great, I'm just a fill er up kinda guy)
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It does look a bit lonely, doesn't it? 
I need to try more sides, like smoked mac-n-cheese or beans, like you suggested. We turned the pulled pork into carnitas and had homemade guacamole, and a rice dish. The key is toasting the tortillas on the gas stove for a moment or two.
I need to try more sides, like smoked mac-n-cheese or beans, like you suggested. We turned the pulled pork into carnitas and had homemade guacamole, and a rice dish. The key is toasting the tortillas on the gas stove for a moment or two.YES!!! Gotta give em the black marks - and they do that puff thing, that's how you know they're ready to be tacos. I hate when the experts (like Rick Bayless) put out shells to serve their fake guests and don't toast them up first.It does look a bit lonely, doesn't it?
If you're really into Mexican food - give the cochinita pibil a try. (post #1602 has links)
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