Grilled a bacon-wrapped pork tenderloin Monday night. Was going to smoke it but didn't think I'd get it done in time for the championship game so decided to grill it. It was wonderfully delicious. I have hit on a mustard concoction that I really like as a base for my spice dry rub, that consists of two types of mustard, creamy horseradish, a Kroger brand basting sauce and turbinado sugar all mixed together. My gosh is it delicious.

 

You're tasting that mustard sauce after the cook? I use mustard as a binder to help hold the rub together on ribs, pork shoulder etc, but have never tasted the mustard after smoking the meat, which was one of the reasons I use mustard as a binder.

 

What you're talking about sounds like it would add a nice flavor profile though, I was just curious how much of it you need to use to be able to taste it.

You're tasting that mustard sauce after the cook? I use mustard as a binder to help hold the rub together on ribs, pork shoulder etc, but have never tasted the mustard after smoking the meat, which was one of the reasons I use mustard as a binder.

 

What you're talking about sounds like it would add a nice flavor profile though, I was just curious how much of it you need to use to be able to taste it.

 

I really pack it on and use as a flavor enhancer rather than just a binder for the rub. And on a small cut of meat like a tenderloin or a rack of ribs, it really comes thru. Not quite as much on a shoulder/butt, but it does really enhance the bark I think with those. Have not tried my new concoction on a brisket yet, but that's next. May use ground horseradish instead of the creamy, it gives it more "punch" for sure.

So Thursday night's UK / K-ST game was a real bummer, but there was one bright spot. I had what was probably the best steak I've ever ate during the game. Went with a friend of mine to watch the game at his cousins and his cousin cooked my steak on a pellet smoker. The grill was made by Green Mountain. I think it's electric but uses wood pellets to heat the meat.

 

Anyhow, for a smoker is did a pretty good job of searing the outside of the steak and seemed to cook much more quickly than I would have thought would be possible with a smoker. I'm seriously considering buying one once I can save up the cash as they are a little pricey.

 

The grill was pretty high tech it had built in wifi so that he could see from his phone when my steak was medium rare. Took it off the grill and it was cooked exactly as advertised.

 

Anybody else have experience with this brand or any recommendations.

 

Green mountain makes a heck of a pellet smoker, you can't go wrong with it.

 

The other one I would recommend is Camp Chef DLX. It consistently makes every top 10 list and is actually on sale at Home Depot right now for $499.

 

I know several people who own both, and they all love both. Camp Chef stand does not seem to be as robust to me. Other then that, I see no difference in their results.

 

https://www.homedepot.com/p/Camp-Chef-SmokePro-DLX-Pellet-Grill-in-Black-PG24/204848071?cm_mmc=Shopping%7cTHD%7cgoogle%7c&mid=sG8eBDkW7%7cdc_mtid_890338a25189_pcrid_140426713082_pkw__pmt__product_204848071_slid_&gclid=Cj0KCQjwkpfWBRDZARIsAAfeXar9kaPhdPib_i96y_EtrsYrB9n8aBCCciFP6QEzpAbsVKD6dh5crf0aAo6NEALw_wcB&dclid=CIDgwvXao9oCFU1HDAodaBkA6Q

Can anyone recommend a good steak or chicken marinade? We have gas grills at our new apartment and I want to take full advantage. Thanks in advance!

 

Stubb's beef marinade is incredible on steaks...

Stubb's beef marinade is incredible on steaks...

 

I generally don't disagree with GT very often, especially in other worlds, but Stubb's sucks bad.

 

Cooking is my world. Give me a minute, I'll post a couple of good ones you can make.

I'm slightly intoxicated at the moment.

I generally don't disagree with GT very often, especially in other worlds, but Stubb's sucks bad.

 

Cooking is my world. Give me a minute, I'll post a couple of good ones you can make.

 

I'm not big on much of the other stuff from Stubb's, but the beef marinade is exceptional IMO. I'm a sucker for the pineapple/soy combo on steaks...

Wanted to do burgers last night since I already had everything to make them except the hamburger buns. Stopped by the store to get buns on my way home from work and spotted some hoagie rolls next to the hamburger buns, so hoagies it was.

 

Super simple to make and only took about 30 minutes total for prep and cook time, which was great since I didn't make it home until 7pm. Since I was running short on time I just paired the hoagies with chips and pickles for the sides. This may be my new go to meal when I want to grill something but don't have much time to work with. Not to mention the kids loved it.

Have an 8 lb pork butt on the smoker right now slathered with my special mustard concoction and loaded with dry rub. thinking about only bringing this one up to 180 - 185 and slicing it instead of pulling it. After slicing throwing it on the grill for a couple of minutes to give it a nice chat before eating.

Fish truck came to Southern states today. Picked up a huge filet of halibut and some scallops that will get torched up tonight.

Have an 8 lb pork butt on the smoker right now slathered with my special mustard concoction and loaded with dry rub. thinking about only bringing this one up to 180 - 185 and slicing it instead of pulling it. After slicing throwing it on the grill for a couple of minutes to give it a nice chat before eating.

 

This is called pork steak around here. I grill or smoke them weekly when the weather is nice.

 

Love them...

I'm not big on much of the other stuff from Stubb's, but the beef marinade is exceptional IMO. I'm a sucker for the pineapple/soy combo on steaks...

 

Here you go GT. Took me a minute to find it. Most of my recipes are packed up for moving.

 

Try this:

 

This is a delicious steak marinade that goes well with beef, pork, and chicken. You can cut the recipe for smaller batches, or use half and put half in a mason jar. It stores well in the fridge for a couple of weeks.

 

Ingredients

3 1/2 cups pineapple juice

1 cup soy sauce

1 cup dry Sherry

1/2 cup red wine vinegar

3/4 cup sugar

2 tablespoons minced garlic

 

Directions

Combine all ingredients in a large bowl. Add up to five pounds of meat to the marinade. Ideally allow meat to marinade for 4 hours at a minimum. Up to 24 hours is best.

 

I typically add meat and marinade in a ziplock the night before and let them sit in the fridge.

Straight steaks and salad tonight. Didn't feel like running to the store to get something simple to cook with them and didn't want to take the time for baked potatoes so I just threw 6 filets on the grill while my better half made a large salad. The filets were the cheap bacon wrapped style from Kroger, I took the bacon off and cooked it separate to cut up and sprinkle over the salad. Turned out great, next time I may just do a steak salad with the filets and slice the tenderloin thin.

 

Another meal that tastes great and is finished in 30-45 minutes total. I even managed to get my after work shower in while the Akorn was heating up during that time period.

Who has a good brisket recipe they like? I have tried coffee and just plain salt and pepper when smoking a brisket. I have a 13 lb brisket I will be smoking in the next couple of weeks, any suggestions?

Who has a good brisket recipe they like? I have tried coffee and just plain salt and pepper when smoking a brisket. I have a 13 lb brisket I will be smoking in the next couple of weeks, any suggestions?

 

I have one I really like, I will post a little later.