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Jason Walter replied to Gary R.'s discussion 'Seasoning steaks' in the group Steaks
I hear you throw out the steak sauce, enjoy the REAL beef flavor but, you can still preserve that while taking an open approach to seasonings.
Gman replied to Gary R.'s discussion 'Seasoning steaks' in the group Steaks
Amen brother!! Gotta date with a pretty asian girl and a PORTERHOUSE, my damn self.
PS. The beefs on my grill.....about 44 juicy ass ounces :-)
Nick Carano commented on Gary R.'s blog post 'Lets talk, what you got as pits and grills, and how do you use them.'
Hey Gary, I have a WoodFlame grill I absolutely love, but the things are almost impossible to find anymore. You can check out some of the pics and vids we posted on the site here showing it, but be warned, most of the time there might have been some…
Lisa Flanagan replied to Gary R.'s discussion 'Stuffed pork tenderloin' in the group Pork
Looks delish Gary. Gonna try it for next weekend. The wine too. lol
Photos posted by Gary R.
Gary R. replied to Gary R.'s discussion 'Stuffed pork tenderloin' in the group Pork
Now that meatloaf sound devine, can you expand of the process.
GR
Stuffed pork tenderloin
Hey this weekend I tried somthing new and it was a hugh success. I took a pack of tenderloin, the tip portion, where there are two to a package, stripped the silver off. then butterflied both and pounded them down abit. Then I overlapped the two thinnest ends making the overall thickness about the same. I then took two packages of smoked bacon and created a tight lattice planket upon which i placed the butterflied tenderloin. I used smoked bacon because I was not using smoking chips in the…See More
Gary R. commented on Denise Blouin's group 'Pork'
Casey, when I do a 9+ lb PB, I start at around 5 am and have it on yhe pit by 6 am. I smoke it for three hours below 215 then wrap it in foil and insert a didgital remote thermometer set for 160 with a pit temp of 22 5 to 250. This will take around…
Gary R. commented on Denise Blouin's group 'Pork'
link to lattes bacon wrapped pork tenderloin
Gary R. commented on Grill-Share's group 'Texas'
Randy Pope, "Mine is Iron works BBQ in austin. they have some beef ribs that are like steak on a bone an they are huge..Plus it is neat to read the brands on the building from the branding irons".
I love the beef ribs at the Iron Works!…
Gary R. commented on Grill-Share's group 'Steaks'
So cool when one talks grills!
Lon what do you have in the way of "pits"
GR
Gary R. commented on Grill-Share's group 'Steaks'
Oh and I use a Weber for my steaks also.
Man Cave - got to love it . :>)
Gary R. commented on Grill-Share's group 'Steaks'
Just look at them steaks, no magic fairy dust on them, just good beef, maybe a little salt and cracked pepper.
Nice job Dave.
Profile Information
- Rate your grilling experience?
- Intermediate
- How long have you been grilling?
- my dad was a smoker/q'er, with me right by his side, so i been doing it for guiet a while
- What is your favorite thing to grill?
- Pork butt for pulled pork, pork ribs, and brisket, I smoke and q, "cept steaks, chickens and sausage" which I grill.
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Gary R.'s Blog
Lets talk, what you got as pits and grills, and how do you use them.
Posted on May 13, 2010 at 8:00pm 2 Comments 0 Likes
I have a small Weber I use for one person grilling,and smoking (though not alot).
I have a Weber 22" that i can do about the all I can do on my large pit. Smoke and Q Boston Butt (shoulder), ribs, pork and beef, small brisket, and chicken with many different seasonings. Grill fish, other seafood, steaks, chicken, and use a stone on the do my pizza's.
Then I have my largest pit, it's a 32 inch, drum with fire pit, I dont give names because i have some issuse's with it, but I have…
Maverick T-73 Redi check Remote Wireless Smoker Thermometer
Posted on May 22, 2009 at 5:20pm 1 Comment 0 Likes
I am lloking to purchase this Thermometer in the Houston area.
Does anyone know where they are sold?
GR
Does anyone know where they are sold?
GR
Comment Wall (14 comments)
- At 6:39pm on January 20, 2011,
michael menard said… - hey gary are you still alive dud
- At 7:47pm on June 9, 2010,
michael menard said…
- I HEAR THAT I`V BEEN THAT MY SELF IT FEELS LIKE I JUST CATCH UP ON ANYTHING THESE DAY I`M BEEN DOING SOME Q`ING BUT JOLY 4 IS A NOTHER THING I`M DOING TWO BRISKET THATDAY
- At 10:14pm on June 7, 2010,
michael menard said…
- hi gary how are you
- At 9:32am on July 5, 2009,
Steven Tkachuk said… - gary, im lookin to build a smoker outta blocks just of my new deck. i am up for any suggestions my brinkman stays full when i am home and its about wore out.
- At 7:01pm on June 9, 2009,
Matthew Fish said… - Gary,
Those are actually dough scrapers. There is no sharp edge to them but they work fantastically if the meat is tender enough. I used to pull it as well, but it was quite tedious. Forks was a bit better, but still took some time. By the time I got done pulling it, I was too tired to eat it. I can chop a 8-9 lb. pork shoulder in about 3-5 minutes. The best $3.14 I've ever spent. You can get them at any restaurant supply company. I got mine here in town.
Matt
- At 9:40pm on June 1, 2009,
Michael Monk said… - Thanks.
- At 5:03pm on May 31, 2009,
Gary R. said…
- Have had a pork shoulder, 9 or so lbs, rubbed, sealed in a vacumn sealed bag in my freezer for about two weeks. I took it out on Thursday and put it in the fridge to defrost.
This morning I fired up the pit, the one in my avitar, and smoked it for three hrs @ 200 t0 225 degrees. I then wraped it on a sheet in foil and put it back in the pit. That was around 12:30 and now its about 4:30, I will give it another hours or so then let it rest for 30 min or so.
Going to pull it, and make cuban grilled sandwiches, beans with hot sausage and the other fixings, a littly slaw, Margaritias and enjoy.
I wonder what the others are doing.
GR
- At 5:56am on May 21, 2009,
Eugene Rutkofske said… - PS "Red Hot and Blue" does not make NC BBQ. Some people think it is.
- At 5:54am on May 21, 2009,
Eugene Rutkofske said…
- Depends on where you go. There are 2 places in NC one in Durham and one in Pinehurst that has good sauce. It can have too much vinegar that is why I modified my recipe. Some just use plain cider vinegar without anything else. There are 2 sauces in NC. The eastern style is vinegar with other stuff minus catchup and the western which is catchup based. I like the eastern but as you said it can be nasty.
- At 8:02am on May 20, 2009,
Eugene Rutkofske said…
- NC BBQ with chicken is slow and hard smoked chicken with hickory wood. I use chicken with bone and skin on. I am very careful not to over cook the chicken. I then pull the chicken away from the bone and skin. If the chicken is cooked to perfection it pulls away in one large piece. I then shred it up like you would for a pork sandwich and I put on some Eastern North Carolina wetting agent sometimes called BBQ sauce but it isn't. If you do it right, most people would not be able to tell they were even eating chicken. I have done this for several parties and no one has ever said anything bad about it. I use a modified version of the NC BBQ sauce from Steve Raichlen's How to Grill book.
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BONELESS BEEF SHORT RIBS
BEEF SHORT RIBS (BONELESS) & MARINATED, GRILLED ARTICHOKE HEARTS.
A photo by Memo Garcia was featured
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