CHARCOAL GRILLERS UNITE!!!

[jkoegel]

We have been married for 5 years now and my wife still asks me if the meat is done when she sees the pink smoke ring. 

[rgfixit]

It's often mistaken for "rare". My bride is a cafeteria manager for a high school. She's so indoctrinated by the state inspectors that if the meat isn't shoe leather hard, it ain't done.

I have to get out the digital to convince her.

RG

[Skipper]

My wife is afraid of underdone meat too. I kept telling her that asking for "well done" is the same as asking for "tough and chewy". I convinced her last week after 8 years of marriage to try a rare ribeye steak. She looked at it kinda funny when she cut it open and pink juice came out, and it took her a while to take the first bite. When she finally took that first bite, that steak was gone inside of three minutes.

She inhaled that steak in a very lady like manner.

[tundraboy]

I have been back to this thread about 10 times today... I just went to the butcher shop and got a whole eye of the round roast. Gonna fire up the webber and put the smoke to it. My buddy and I had our first pig roast a month ago and it was a disaster, we did not plan enough time for it to cook properly.  The next week I did an eye of the round and a Boston butt and it came out awesome. I used a 250 gallon oil tank a friend turned into a smoker. It is huge and used 3.5 bags of kingsford charcoal for one cook. I am anxious to try the webber as a smoker. I'm going to fire up the big one at the same time to do a batch of jerky. Thanks to all you guys on this thread for the motivation to do it.. Next week will be the trash can turkey that looks awesome. Cannot wait to do that at camp. Well have a great weekend all and thanks again.        Lance

[rgfixit]

NICE!
250 gallon smoker ........HOLY COW! You could do most of a cow in that.

For reference, the rolled eye of round I did last weekend took about 1.25 hours on the rotisserie to reach 145 degrees in the middle. I used indirect heat and kept it about medium....350 or so I'd guess.

I've got a couple of nice Delmonico steaks for this weekend. The ribeye is king


Make sure we see some pics.
RG

[Deadeyez]

Was up at my buddys camp thurs-fri and we cooked a awesome lunch of Venison sausage on the weber! YUM

[Gambler]

I know this is not a recipe forum but I have a recipe that you must try.
The original recipe is for pork loin but I have used the same marinade for shrimp and they are excellent!!!!
The marinade consist of

1 1/2 cups bourbon whiskey
1 1/2 cups orange juice
5 tbsp brown sugar
1 tbsp soy sauce
1 tbsp worcestershire sauce
crushed red pepper to taste
salt to taste
fresh cracked black pepper to taste

mix ingredients and reserve one cup for sauce
pierce the pork loin with fork and marinate for at least 1 hour (longer is better)

for grilled shrimp
I marinate cut up green peppers, fresh mushrooms, onions, potatoes and shrimp.

Grill marinated pork loin at 300-350 for 1-2 hours until done.
(I put shrimp on wooden scewers and grill veggies separate.)
Or veggies and shrimp for 5-10 minutes until done.

in a saucepan boil the reserved marinade until it is reduced by about half and serve as sauce or brush shrimp with sauce while grilling.

I have had the pork loin twice and the grilled shrimp several times and it is so good that I thought I had to share this recipe!!!!!

Please try, you will not be disappointed!!!!!

[tundraboy]

Gambler that sounds awesome...  Well today is the big day. I put the rubs on both pork and beef and sliced all the meat for jerky,yesterday and I am heading out to get everything going shortly. I will take pics throughout the process and try and post them. I have not figured out how to do that yet. I am so excited.... thanks again to you smokers .

[rgfixit]

PM me if you need help with your pics.

Have fun.
RG

[tundraboy]

Ok thanks rg. I have the jerky on now and the webber is warming up. I have a few pics that I will get up asap(lots of work trying to keep to skokers going). The weather could not be any worse here for this. Its windy and rain in the forcast.  Be back soon with pics I hope.

[Madpuppy]

PM me if you need help with your pics.

Have fun.
RG

I can't help with pics, but you can PM me when you need help eating the final product I'm just here to help out.

[tundraboy]

This is my first attempt at pics hope it works

[tundraboy]

just took the first batch of jerky off and it taste awesome mmmmmmmmmmmm .

[Gambler]

Looks tasty!!!!!

If you can let it sit for a couple of days the flavor bouquet will develop and you will have more intense flavor.
The trouble is I usually can't leave it alone for a couple of days.

[Madpuppy]

The trouble is I usually can't leave it alone for a couple of days.

Same here!