Summer food/grill

Just got this!!! Ready for football season!!!!

 

The injection was 1 cup apple juice, 1/4 cup water, 1 tsp sugar and 1 tsp Worcestershire sauce. Too much Worcestershire sauce and it will be salty. It was awesome, do not over cook. Make sure you check the internal temp and pull off the grill when it reaches 145. It will continue to cook for the next half hour. It was really, good, the hit of the party!

 

That sounds really good! Need to put into rotation. Here's my tried and true loin..

http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe.html

 

Oooh, that looks great as well.

 

I screwed up and said salt in the above message when I meant sugar! My first message in this thread was right. 1tsp sugar- not salt.

 

Nice Green Mountain pellet pooper! You're gonna love it. These are good for steaks and burgers as well. Just crank them up to high and get some Grill Grates to sear them. I'm cold smoking a steak for 30 minutes or so with hickory then I'll refrigerate it again while the grill heats up.

 

Yeah us new england'ers don't know what grilled beef is...or how to translate Spanish to english...

 

from a couple weeks ago. beer can chicken and smoked sweet pots.

 

applewood rub with applewood chunks.

 

rain or shine!

 

Yeah buddy!!! I have been doing that on my 26 kettle with the A-maze-N tube and then reverse searing on the grill grates. I am not sure that I can do it on the GMG very well. I may still have to use booth the GMG and Webber. I maybe have to buy a smaller kettle.
I see this in my future....

 

Do you have a wireless thermometer? How hot does your grill get when you crank it up? Mine gets in the 460f range but I cooked this steak around 400f and it did great. Left the grill grates in on the far left side (the hottest area of my grill - found out thanks to dual thermometer probes) and tossed the steak on them when it's internal temp hit 130. Came out perfect.

 

Didn't need to Google. It's pretty common knowledge for anyone who grills or knows food. Even us northerners

 

I have the WiFi verison. So I can see both temps on my phone. I am a little upset i can't get it to connect to my local wifi.
Just so I understand you crank the temp up and put steak on right side and finish on the grates on the left side? You don't slow cook them at 250 then crank the heat?

 

No, I don't slow cook them. I don't think you get much if/any benefit from cooking a steak for 45 minutes vs a regular 15/20 minute cook. That's why I give them a little smoke with the tube for 15 minutes or so, along with some Chicago Steak seasoning and and some worchestersire sauce. The smoke can overwhelm the beef flavor so the worchestersire sauce counters that. Put them on when the grill hits 300 or so, 1 probe goes right in the side of the steak and I flip it when it hits 75, then onto the grill grate around 130 or so. I might dial back the cold smoke a bit. The new pellets I'm using (Hickory) do almost too good a job!

 

my useless post

my bottom door hinges on my weber are starting to corrode.

 

buy a kettle!