Any meat lovers out there? What's your grill of choice?
Portable. Four burner Gas ,Smoker. Pellet ? Do you like to use wood or just briquettes? Maybe a combination?
Some love the sauce. They put it on nice and thick.
What do you like to grill? I get out there in the winter but theres nothing like grilling season!
Smoker, briquettes and hickory. Specialtys', pork shoulder and ribs. Slow, it's an all day affair for us. Music, beer, and the smell that lights up the whole neighborhood. Being in Florida, it's all year around, 1-2 times a month. And feeding friends puts a smile on my face. Give alot of it away too. Wouldn't mind having me a little "BBQ shack" one day and I may.
i have collected a few grills over the years. A weber gas when I dont have a lot of time. Convenience mostly.
A couple of smokers ,one is an egg that really smokes well. And your standard round grill on wheels that uses hard wood or briquettes.
Like to use hickory or mesquite [stronger smoke ] or pecan, apple [sweeter] in the smoker.
Wife likes a good sauce which sometimes she'll make herself and Ill put that on right before I burn it into the meat for a minute or so.
Indirect heat is also a great way to cook, slow cooking on one side of the grill and then moving it over for high heat on the other .Works great.
Pork shoulders are one of my favorites. Have to get up early for setup though, since your cooking at about 275-300 degrees for 8-10 hours.
BBQ is a way of life in Texas
we do it every weekend .. and at be least once during week .. I bought a pellet grip for the week grilling and I have my old smoker for the weekends .. low and slow
Brisket and pork ¡ I¡¯ll do chicken and sausage /links during week ..
I like sweet dark wood.. Cherry for the bark and I Also order pallets of peach .. add that to the pecan or hickory
@mrusso
Pellet grills have taken off over last year or so .. I was SO against them as it seemed to make it ¡°easy¡± and take all the fun out of it .. well I was wrong. If you get the right mixture of pellets , your food comes out amazing .. perfect w/ perfect smoke ring and tenderness ( bend of the sliced brisket).. I use mine weekly. I have an old school smoker that has been to ear and back so it¡¯s ¡°broke¡± in BUT if it ever craps out , I¡¯ll go strictly pellet ..
And I am a ¡°sauce¡± man .. I cook 4 racks of baby¡¯s every time I fire it up .. I¡¯ll do 3 sauced and 1 dry. The dry is for neighbors. See in Texas , we feed the neighborhood .. I¡¯m a hunter so I always have sausage and deer steaks that I can grill to mix in with the food .
I¡¯ll let u in on a secret ¡ most Texas BBQ don¡¯t like to give out their ¡°secrets¡±.. 
BUT go and buy you some ¡°Central BBQ Rub¡±. Actually from the shop In Memphis. Don¡¯t get the knock off shit that people try to imitate ..I¡¯ll link the site. I love Memphis style BBQ w/o the slaw .. to me it¡¯s a mixture of southern and Kansas City style. I use ALL Central stuff. Sauces and rubs. It¡¯s pricey but it¡¯s worth it. Why cook if you want to cut corners ?? Unless you HAVE to for budget reasons ..
On all my ribs it¡¯s very simple and easy .. Dry I use mustard and rub only and on my wet I use mustard , sauce and rub w/ butter after I wrap them and leg them set.
get the central bbq stuff. You will thank me https://eatcbq.com/
I like to grill. Salmon or trout fillets. I use lemon pepper for the seasoning. You can make it using a quater cup of lemon juice and a teaspoon of ground black pepper and brush it on generously. Put down foil and put skin side down. It takes about 7 min. When the fish can removed easily from the skin. The skin will stick to the aluminium foil making clean up a breeze.
Using a spatula and the meat will come right up
Nature ,thats some good eating. Do you catch that fresh or store bought. Weren't you in Alaska at one point? Either way ,sounds great.
Stump, its crazy how different regions like it there way. Same with pizza. Im more of a smoke and dry rub guy but the wife has to have lots of sauce. Burned on preferably .
Super - Your making me very hungry. Crazy down in Texas having Mulies, Sika and Whitetail. Any difference taste wise? Im guessing Sika Deer would be a little tougher. I have one on my wall but never tried it. My friends all say pellets the way to go.Ill wait till the price comes down. Besides,if I bring home another grill right now it could get ugly.
Russo - I will see you in Memphis my friend!
@vetdrm
@StumpTownStu
I hunt mainly white tail but Axis are pretty abundant around .. I prefer Axis as the meet is so tender .. the white tail freezes better IMO .. the Axis needs to be ate within a month IMO but to each it¡¯s own ..
When I do Axis steaks, people flock to the grill .. since there is no limit in Texas to Axis , I load up .. I can literally drive 2 hours every few weekends and shoot a couple .. I can get me a hog while I¡¯m there ..
I literally have 2 deep freezers full of meat.. I don¡¯t shoot for trophies but I do have some big boys hung up .. I feed family and friends with it ..
Nothing like a having a couple good briskets , 4 racks of ribs, 2 beer can chickens ,10-20 dear steaks and a ton of hog sausage .. that¡¯s a normal Sunday ritual around here. Except during football season. You can usually find me at Cowboy stadium .. I will have the grill going while I¡¯m doing down highway ????. BTW i usually have the meat in coolers ¡°resting¡± while I¡¯m driving ???? but the grill is still hot so we can do burgers and hotdogs at the game ..
Another good thing with dear is stuffed jalape?o wrapped with fresh hog bacon .. if it¡¯s dove season then I¡¯ll wrap dove up too ..
I don't fish or hunt anymore , my groceries come from the store now. Gave up on all the blood sports hunting fishing trapping and dealing with sportsman in General.
My father is gone and mostly I now just feel lonesome.
I do gather wild food products berries fiddleheads wapatato and a few mushrooms that I can identity but the trips are less frequent and don't last as long... lost the desire of it all....
Pretty much go to work come home shower eat dinner and repeat.
Hannaford here usually has great products a steel head trout filet weighing about a pound runs for 10 a pound usually weigh about that. Atlantic salmon farm raised weighs about 3 to 4 pounds and runs 8 to 9 a pound. Lobster is running 14 a pound and bit pricey for up here usually they are 5 to 8 any other year.
Alaska salmon fishing was incredible but with the Russian desire for caviar many salmon catches are now in the 10s were they were in the 1000s.
I do like to camp just don't have the time.
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