Smoked and Grilled

[JV_]

What's on your grill and/or smoker?

Today - I did 4 chickens and a few slabs of ribs.


941

[NickA]

From not too long ago:

http://img.tapatalk.com/ad86d694-3d0f-0c08.jpg
And moar jalapeño:

http://img.tapatalk.com/ad86d694-3d52-da46.jpg
These were just getting started, but once the bacon is nice and done they're pure goodness.
ETA : sorry, no pictures of my, uh, meat. Pretty much cook the jalapeño's every time so I've actually got pics.
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[Corlissimo]

Since nothing's on my grill tonight, once again PF.com is causing me to spend money. Now I gotta go out to one of the BBQ places around here (we have some good ones) and spend coin. Dammit!

BTW: Just the photo of those ribs made my mouth water. <drool> :p

[Zhurdan]

Dang. Didn't think to take a picture, but I cooked a huge bunch of steaks and chicken this weekend for the in-laws and wife's family (8 in all). Six 1 1/4" thick New York Steaks and four huge chicken breasts. Tried one with a recipe I saw somewhere on the interwebs (well, half the steak got this treatment in case I didn't like it). Boiled down a half a cup of Jagermeister by half and then coated the steak with it. Different to be sure, as I'm not a huge fan of Jagermeister, but it was pretty... um... Ok.

I'd cook everything on the grill if my wife would let me. She enjoys cooking, so I get relegated to the BBQ only, from time to time.

[Joe in PNG]

Grilled up a few trigger fish fillets with a spicy rub, and had them on homemade tortillas with homemade salsa.

[JV_]

I'm going to get some jalapeños, that looks great!

[TCinVA]

I grilled two chicken breasts.

Hooray, diet & exercise!

[JMorse]

Those jalapenos look amazing.

Had a buddy make a suggestion I haven't tried yet, but sounds great: Cut a whole head of broccoli in half, wrap each half in foil with some butter and garlic and grill til almost done, then take it out of the foil pouch and grill it flat side down for a couple of minutes to finish it off.

[Jay]

Picked up my first smoker back in May bought a Big Green Egg and every weekend lately has been ribs, brisket, pork shoulder etc.. The one recipe that has recurred most however is for this grilled potato salad with bleu cheese & bacon.

http://www.foodnetwork.com/recipes/bobby-flay/grilled-red-potato-salad-with-bacon-blue-cheese-vinaigrette-recipe/index.html

Its a Bobby Flay recipe & its awesome, Its evolved a bit I use minced shallots instead of the red onion, add more sugar to taste (2-3 Tbsp) and have had really good results with sherry vinegar instead of the red wine vinegar.

Golden potatoes work well and can be a cost saver if feeding a crowd.
Enjoy

[SeriousStudent]

Bacon-wrapped teriyaki prawns, with some cajun-blackened chicken breasts. Some twice-baked potatoes to go with it.

The dog and I eat well. ;)

[RoyGBiv]

Smoking duck today.
Photos later. Mmmmmmm

[G60]

Had to drive 20 miles to find someplace that has NY steaks over a half-inch thick. But I got some. And some Firestone Parabola & Samuel Smith's Taddy Porter.

[JV_]

Pictures .... we need more pictures!

[Jackdog]

And the recipe for those jalapeños! They look delicious.

[NickA]

And the recipe for those jalapeños! They look delicious.

Dead simple:
Split the jalapeño's and get all the seeds and white veiny stuff out.
Fill with cream cheese.
Cut bacon strips into roughly thirds and put on the peppers.
Add your seasoning of choice. I usually use fajita seasoning or whatever is handy.
Grill on a medium hot grill until the bacon is done, about 20-30 minutes. I use foil underneath to make them easier to move around if necessary.
The more traditional way is to stuff the whole jalapeño with cheese and wrap with a whole slice of bacon, I just think this way makes them easier to eat. I'm sure you could come up with some nice variations by changing the cheese and seasoning.
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[Jackdog]

Cool. Thx! If I hadn't been half asleep
And read your name I would've just waited to Cecil's class to ask ya. Have a good one.

[NickA]

Cool. Thx! If I hadn't been half asleep
And read your name I would've just waited to Cecil's class to ask ya. Have a good one.

You'll be glad you didn't wait :)

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[JMorse]

I don't have a grill (sucks to live in an apartment), but do have a NuWave oven I love. I betcha this will work in it. I'll have to experiment.

[SouthNarc]

Smoking duck today.
Photos later. Mmmmmmm


Where are those photos dude? Love duck!

[NickA]

I don't have a grill (sucks to live in an apartment), but do have a NuWave oven I love. I betcha this will work in it. I'll have to experiment.

Works just fine, not quite the same as grilled but still good. Can't remember the specifics but whatever gets the bacon cooked should work.

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[SecondsCount]

I enjoy grilling but have never tried making brisket until recently. It came out really good and the family said it was awesome so that's what counts!

http://home.comcast.net/~train2live/misc/brisket1small.jpg

http://home.comcast.net/~train2live/misc/brisket2small.jpg

Side dish to go with it- Homeade baked beans from scratch made in a Dutch oven-
http://home.comcast.net/~train2live/misc/bbqbakedbeanssmall.jpg

[SecondsCount]

Forgot to mention that JV and NickA's grillin' looks delicious. We have Jalapeños starting to ripen in the garden so another week or so and I will give that recipe a try.

[JMorse]

This is sorta cheating, but since this is a grilling thread - Costco is now selling a Guy Fieri brand rosemary/black pepper tri-tip that's really good. Might be a California only deal though.

[Zhurdan]

Forgot to mention that JV and NickA's grillin' looks delicious. We have Jalapeños starting to ripen in the garden so another week or so and I will give that recipe a try.

If you like 'em hot, stop watering them for a day or two before you pick them.

[Sheep Have Wool]

http://i.imgur.com/PSiZMl.jpg

Ribs and asparagus from yesterday evening. I've become a huge fan of tossing ribs in the slow cooker on low (no liquids!) all day, then finishing them off hot on the grill. I do the asparagus with olive oil, red wine vinegar, and salt.

If you like brisket, this tutorial (http://www.barkingcarnival.com/2008/05/15/brisket-pictorial/) is amazing and turns out a fantastic chunk of beef. Good read, too.

[LHS]

This is sorta cheating, but since this is a grilling thread - Costco is now selling a Guy Fieri brand rosemary/black pepper tri-tip that's really good. Might be a California only deal though.

I've seen it in Arizona as well. It's not bad for a store-bought piece of meat.

My wife's been doing pulled pork in the crock pot. It comes out pretty decent. Not the best I've had, but I've yet to turn my nose up at it :)

Now that I've finally got a real house, instead of a little apartment or condo, I'm looking into getting a grill. We have a natural gas line that can be hooked up to a grill, so I'm thinking of going that route for convenience, and possibly getting a charcoal grill as well for serious steak work. I'm doing a lot of online research on grill brands, types, etc. I figure a grill, a hammock, a shade canopy, and an ice cold beer will make a pleasant fall afternoon.

That said, one of my favorite marinades for venison is as follows:
1 cup pineapple juice
1/4 cup sangria
1 pinch each of parsley, rosemary, sage, ginger and thyme

Marinate for 24 hours, then continually baste as it's cooking. Sear each side and then cook on low heat until medium rare.

[Sheep Have Wool]

This is sorta cheating, but since this is a grilling thread - Costco is now selling a Guy Fieri brand rosemary/black pepper tri-tip that's really good. Might be a California only deal though.

I haven't tried this tri tip, but I love getting the tenderloin subprimal from Costco. With only a minimal amount of home butcher work, you can get 12-ish good-sized filets out of it. If you're not having a party, you can chill and then freeze, then thaw and toss on the grill for a quick, extremely awesome dinner. Runs $7-8 a steak.

[RoyGBiv]

Smoked 2 Ducks on Saturday. Made another in a clay pot with an Asian Tamarind paste. The smoked ducks kicked ass, as usual. This was the first time I made them in an electric smoker and it was sooooo much easier. Set the temp, add chips every 60-90 minutes, check the probe temp for internal temperature. Remove when done. These were smoked at 200'F for a bit over 7 hours. After smoking, while the duck is still hot, poke the breast skin (just the skin, not the meat) cover loosely with foil and render at 425'F in a conventional oven for 20 minutes.... The skin would have made a fantastic (albeit unhealthy) meal all by itself. It was like duck bacon.

The tamarind duck was an experiment. The final result was tasty, but, not much different from clay-pot chicken. I wouldn't spend the money on duck this way again when a good chicken costs 65% less and tastes about the same when it's finished.

Here's a smoked duck resting, just before carving.
Try not to drool on your keyboards.

http://img69.imageshack.us/img69/7341/smokedduck7hours.jpg

[JV_]

Forgot to mention that JV and NickA's grillin' looks delicious.

I'm going to do a pork butt and brisket this weekend. I have a growing collection of volunteer taste testers (friends) in my area that get about 25% of what I smoke. Too bad some of you all aren't local!

[JV_]

Here's a smoked duck resting, just before carving.That looks great.

After doing those 4 chickens, I think I'm going to hold off on doing more. They were great, but not worth the effort.

[Jac]

My first pastrami... Cheating a bit, 'cause it's from a while ago, but I've been a bit busy for grilling lately.

http://farm8.staticflickr.com/7278/7727689052_25e5ed97a5_z.jpg

[JV_]

Nice smoke ring!

[Jac]

Nice smoke ring!

Yeah, I was pretty proud of that. 8+ hours at ~200 on a 14" Weber Smokey Joe.

[NickA]

Finally getting good grilling weather, at least here, so it's time for a bump.
The usual jalapeño's with bacon:
http://img.tapatalk.com/d/12/11/12/u2amunub.jpg
And some cajun seasoned chicken kabobs from a local meat market :
http://img.tapatalk.com/d/12/11/12/yduma6a5.jpg
These came out absolutely delicious. I've finally found the right combination of time and temp to get the chicken done without incinerating the veggies (not that it's hard, I just suck at grilling slow).
Also did some asparagus on the grill, good stuff.

[RoyGBiv]

Made my own bacon a few weeks ago. Came out great.

On the plus side...
1. I know EXACTLY what's in it, and what's not.
2. I left the skin on, so when it's sliced and fried it's like bacon with cracklins all in one bite. Two thumbs up.
3. I can control the flavor by picking the wood combination and length of time smoking.

On the minus side....
1. It's a pain in the ass.
2. If you don't have a meat slicer, good luck cutting even slices.
3. Cost was probably double.

Taste was excellent. Texture was excellent. But I won't be doing it again for a while.:cool:

http://img195.imageshack.us/img195/862/porkbelly.jpg

[jlw]

Made my own bacon a few weeks ago. Came out great.

On the plus side...
1. I know EXACTLY what's in it, and what's not.
2. I left the skin on, so when it's sliced and fried it's like bacon with cracklins all in one bite. Two thumbs up.
3. I can control the flavor by picking the wood combination and length of time smoking.

On the minus side....
1. It's a pain in the ass.
2. If you don't have a meat slicer, good luck cutting even slices.
3. Cost was probably double.

Taste was excellent. Texture was excellent. But I won't be doing it again for a while.:cool:



Have you tried making buckboard bacon (http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html)?

[TGS]

Somewhat OT for the thread, but I just wanted to mention that there is suppose to be a bacon shortage over the next year.

If you like bacon, it'd be wise to stock some quality canned bacon for the next year....or can your own!

[kodiakpb]

Man you all are killing me. Looks fantastic.

[RoyGBiv]

Have you tried making buckboard bacon (http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html)?

Have you tried that? How close does that come to real bacon?
Looks interesting, but, also looks to have more of a "ham" texture.
Tavern ham / Canadian bacon comes to mind from the photos.
Both of those are good, but not the same texture/flavor/pallet experience (or fat content) as traditional bacon.

[jlw]

Have you tried that? How close does that come to real bacon?
Looks interesting, but, also looks to have more of a "ham" texture.
Tavern ham / Canadian bacon comes to mind from the photos.
Both of those are good, but not the same texture/flavor/pallet experience (or fat content) as traditional bacon.


I haven't done it as the likelihood of my being able to smoke it on a given day is minimal.

[longball]

Where are those photos dude? Love duck!

Do you (or anybody else for that matter), have any good recipes for wild duck? I have some fresh Gadwall breast from this weekend I need to cook.

[JV_]

have any good recipes for wild duck?
I'm going to try this one next weekend: http://forums.cooking.com/showthread.php?t=7778

[RoyGBiv]

Spent the week in Destin with several other families/friends. A spectacular week weather-wise and fun-wise.
24 of us for Thanksgiving dinner. All the traditional stuff. This was our meat contribution.

Apple/Hickory (and a bit of Mesquite) smoked turkey breast. Bone-in breast with leg meat. About 7 hours at 210'F (yes, we hauled the electric smoker 750+ miles to Florida :cool: ). That bit of "stuff" inside is just some aromatics (orange sections, onions, rosemary, garlic cloves, etc) held in there with some toothpicks (improvised for butchers twine).

The traditional roasted turkey was, without a doubt, the best roasted turkey I've ever had. Moist, flavorful... all-around excellent.
But the smoked breast was gone before I could get seconds. /bragging

http://img4.imageshack.us/img4/8430/gobble2.jpg

Unfortunately I forgot to take pictures of the smoked mackerel. It was awesome by itself and also reheated in fish tacos.

[SeriousStudent]

Wow, it's like crossing a smoked pork butt with a turkey - I bet that must have been delicious!

I hope they thanked you for hauling the smoker, and the good food. It looks excellent.

[NickA]

That looks fantastic RBG! I love smoked turkey, need to get a smoker and try it next year.

[NickA]

Bump since prime grilling season is upon us again.
And just to get the juices flowing, so to speak:
http://img.tapatalk.com/d/13/05/12/bade4equ.jpg

Had dinner at the Salt Lick in Driftwood tonight. Should have gotten a pic of the blackberry cobbler but I wouldn't want to be too cruel :D

[Palmguy]

Great thread. Will have to get in on this soon. One of the many great things about the South is year-round grilling.


Grilled up a few trigger fish fillets with a spicy rub, and had them on homemade tortillas with homemade salsa.

Awesome...love Trigger, one of my favorite fish. Gettin' hungry now...

[SeriousStudent]

......

Had dinner at the Salt Lick in Driftwood tonight. Should have gotten a pic of the blackberry cobbler but I wouldn't want to be too cruel :D

You, sir, are my hero. I need to take some time off and do the BBQ road trip again.

[ToddG]

http://img.tapatalk.com/d/13/05/12/bade4equ.jpg

It's generally considered good manners to put a "NSFW" tag before posting porn.

[cvann]

Last weekend. 55 lb of untrimmed butts.http://img.tapatalk.com/d/13/05/12/7apa2ase.jpghttp://img.tapatalk.com/d/13/05/12/6usagy9u.jpghttp://img.tapatalk.com/d/13/05/12/yta3uma9.jpg

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[Jay Cunningham]

Last weekend. 55 lb of untrimmed butts.http://img.tapatalk.com/d/13/05/12/7apa2ase.jpghttp://img.tapatalk.com/d/13/05/12/6usagy9u.jpghttp://img.tapatalk.com/d/13/05/12/yta3uma9.jpg

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I like them. I cannot lie.

[LHS]

I tossed a few ribeyes on the grill the night before last, to celebrate my wife finishing grad school. Coupled with a bottle or two of Nimbus Brewing Company's "Old Monkey Shine" ale, a home-made salad, grilled sweet corn and some deviled egg potato salad, it was a fine meal.

[SeriousStudent]

Congratulations on your wife's accomplishment. Grad school is such a long slow grind, I am sure she is delighted to be finished. What was her field of study?

And I love me some deviled egg potato salad with bacon mixed in. Of course, almost everything is better with bacon mixed in.

[LHS]

Congratulations on your wife's accomplishment. Grad school is such a long slow grind, I am sure she is delighted to be finished. What was her field of study?

Architecture. She probably put in 70-80hrs/week for most of the past 3-1/2 years :P To say we're delighted she's done would be an understatement :)



And I love me some deviled egg potato salad with bacon mixed in. Of course, almost everything is better with bacon mixed in.

Damn right. I will have to add bacon bits to the remainder. Genius!

[SeriousStudent]

If I may be so bold?

Buy some thick sliced apple wood smoke bacon. Put some fresh cracked black pepper on it. Lay the strips on a wire rack, which you put on a jelly roll pan in a cold oven. Set the oven on 350 degrees for 25 minutes.

Bacon cooked this way on a wire rack stays flat and is easily sliced. The grease drips down onto the pan, and can be saved. Chop up the bacon for the potato salad, while carefully monitoring its quality with periodic bites.

Mix in a teaspoon of the warm bacon grease into the potato salad, along with the bacon. Next time you make mashed potatoes, add a teaspoon of bacon grease to it. You will thank me, unless you are a cardiologist.

I have a quart Mason jar of bacon grease in the fridge, just for such tasty goodness. I actually do not eat much bacon, my GSD gets it for treats after our walks.

[LHS]

If I may be so bold?

Buy some thick sliced apple wood smoke bacon. Put some fresh cracked black pepper on it. Lay the strips on a wire rack, which you put on a jelly roll pan in a cold oven. Set the oven on 350 degrees for 25 minutes.

Bacon cooked this way on a wire rack stays flat and is easily sliced. The grease drips down onto the pan, and can be saved. Chop up the bacon for the potato salad, while carefully monitoring its quality with periodic bites.

Mix in a teaspoon of the warm bacon grease into the potato salad, along with the bacon. Next time you make mashed potatoes, add a teaspoon of bacon grease to it. You will thank me, unless you are a cardiologist.

I have a quart Mason jar of bacon grease in the fridge, just for such tasty goodness. I actually do not eat much bacon, my GSD gets it for treats after our walks.

Interesting. I shall give it a try.

I come from a culture that uses bacon grease for cooking just about everything. It took me a long while to break myself of frying eggs in bacon grease.

[SeriousStudent]

:confused: :confused:

You can fry eggs in something besides bacon grease?

Fascinating....... This new technology amazes me.

[Joe in PNG]

:confused: :confused:

You can fry eggs in something besides bacon grease?

Fascinating....... This new technology amazes me.

Yep, butter can work well as a substitute, and work well.

[JodyH]

Brother dropped off some fresh caught Gulf red fish (he's been on a fishing boat in the Gulf of Mexico for the past week).
My wife bought me a Kamado grill for Mother's day (so I have to do the cooking).
Mesquite smoked/grilled fresh red fish was on the menu this evening.
Good stuff.
:p

[NickA]

You, sir, are my hero. I need to take some time off and do the BBQ road trip again.

Don't know how long it's been since your last trip, but they've expanded the parking, dining, and waiting areas in the last few years. You can still expect to wait but it's not too bad.
And it's still BYOB. Some enterprising college students next to us even went BYOK (bring your own keg) :eek:

[RoyGBiv]

http://img.tapatalk.com/d/13/05/12/bade4equ.jpg

Had dinner at the Salt Lick in Driftwood tonight. Should have gotten a pic of the blackberry cobbler but I wouldn't want to be too cruel :D
OH MY.!! :cool:

[JM Campbell]

OH MY.!! :cool:

Oh yes the Salt Lick.....I couldn't move for two days afterwards. All you can eat.....

I had a great bday party there. We brought Heineken mini kegs and bought wine from the set up next door.

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[LittleLebowski]

Yesterday, my 2.5 yr old fed two ribeyes to my Malinois right after I'd set them out for grilling. An exercise in patience for me........

[Coyotesfan97]

Nacho was paw pumping Yesss!


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[LittleLebowski]

Nacho was paw pumping Yesss!



I had to take deep, calming breaths.....

[TCinVA]

How can I personalize my blog without making it look like crap?


By setting yourself on fire.

[Coyotesfan97]

I had to take deep, calming breaths.....

I know those calming breaths you speak of...


Sent from my iPhone using Tapatalk

[SeriousStudent]

Don't know how long it's been since your last trip, but they've expanded the parking, dining, and waiting areas in the last few years. You can still expect to wait but it's not too bad.
And it's still BYOB. Some enterprising college students next to us even went BYOK (bring your own keg) :eek:

I think Texas had recently introduced paved roads, the last time I was there.

There is a great website called TexasBBQTrails.com. A few years back, myself and several firearms enthusiasts loaded our vehicles with Scotch, cigars, ammunition, weapons and cash. We then proceeded to shoot, drink, and eat our way through Central Texas.

The verdict was split between Kreuz's in Lockhart, and the Salt Lick. I voted Salt Lick. Fortunately, I drove my own truck.

Barbarians! :mad:

[SeriousStudent]

Yesterday, my 2.5 yr old fed two ribeyes to my Malinois right after I'd set them out for grilling. An exercise in patience for me........

"But he was hungry, Daddy!"

[RoyGBiv]

Yesterday, my 2.5 yr old fed two ribeyes to my Malinois right after I'd set them out for grilling. An exercise in patience for me........

OUCH.

$5.99/lb Ribeye (WifeGBiv's favorite) at Tom Thumb (aka Safeway) and $9.99/lb tenderloin (for me) at Kroger yesterday.
Losing a steak is less painful when it ain't a weeks salary.

Never too early for .... "Would you like it if I gave your teddy bear to the puppy?" "Then why did you think it was ok to give him mamas' steak?"

Hopefully you chalked it up and went back to the grocery. I'm always a bit less angry with a full belly.

[LHS]

I think Texas had recently introduced paved roads, the last time I was there.

There is a great website called TexasBBQTrails.com. A few years back, myself and several firearms enthusiasts loaded our vehicles with Scotch, cigars, ammunition, weapons and cash. We then proceeded to shoot, drink, and eat our way through Central Texas.

The verdict was split between Kreuz's in Lockhart, and the Salt Lick. I voted Salt Lick. Fortunately, I drove my own truck.

Barbarians! :mad:

Heh, I've done that, minus the barbecue. We called it the 'Alcohol Tobacco and Firearms run'. Four guys, more guns, some cigars and pipe tobacco, and about $1000 worth of single-malt Scotch whiskey. Good times, good times.

[SeriousStudent]

Agreed, it was a really fun outing. I burned up the last of my Partagas 150's, and we killed a truly memorable bottle of Craigallachie single-malt that mysterious found its way here from the Old Country. Pre-TSA, living the good life.

Plus, ammo was stupid cheap then. You could buy a case of Blazer aluminum 9mm for $80 at Academy, and that Barnaul zinc case .223 was about $120-ish per 1000. I brought the truck just so we had a place to haul all the ammo and rifle cases.

I am not sure if we spent more money on ammo or alkyhaul. Probably about even on both.

[LittleLebowski]

OUCH.

$5.99/lb Ribeye (WifeGBiv's favorite) at Tom Thumb (aka Safeway) and $9.99/lb tenderloin (for me) at Kroger yesterday.
Losing a steak is less painful when it ain't a weeks salary.

Never too early for .... "Would you like it if I gave your teddy bear to the puppy?" "Then why did you think it was ok to give him mamas' steak?"

Hopefully you chalked it up and went back to the grocery. I'm always a bit less angry with a full belly.

I handled it in a calm fashion. Definitely going to work on not feeding the "puppy." It is cool to watch my daughter put dogfood in the dog's dish and see the high food drive Malinois stare and drool at the food until she says "OK!" signifying that he can eat. Training him to only eat his food when given permission cured him of snatching food and running over small people to get to food.

[JAD]

Yesterday, my 2.5 yr old fed two ribeyes to my Malinois right after I'd set them out for grilling. An exercise in patience for me........
-- My 2.5 year old would be more likely to punch the GSD in the noggin and gnaw on the ribeyes himself. Kid makes 'nom nom nom' noises when eating bloody steak. [sniff] so proud...

[Clyde from Carolina]

Heh, I've done that, minus the barbecue. We called it the 'Alcohol Tobacco and Firearms run'. Four guys, more guns, some cigars and pipe tobacco, and about $1000 worth of single-malt Scotch whiskey. Good times, good times.

Man, you guys are killing me! I love my NC pork BBQ, but there is nothing like Texas-by-God barbecue! Best I've had was actually done at the home of a dear friend, an 86-year old WWII Marine Vet. He lives in central Texas and STILL smokes a mean brisket! We are visiting this year so I am also looking for tips on good Barbecue joints. Great thread.

(The single malt gives me some ideas for tonight, too.):rolleyes:

[NickA]

Man, you guys are killing me! I love my NC pork BBQ, but there is nothing like Texas-by-God barbecue! Best I've had was actually done at the home of a dear friend, an 86-year old WWII Marine Vet. He lives in central Texas and STILL smokes a mean brisket! We are visiting this year so I am also looking for tips on good Barbecue joints. Great thread.

(The single malt gives me some ideas for tonight, too.):rolleyes:

Depending on exactly where you're at, Lockhart has several- Black's, Smitty's, Kreuz Market.
More Central Texas (Lexington, between Austin and College Station) is Snow's. Haven't been there but it's legendary. Line starts forming at oh-my-God thirty, they open at 8 and close when it's all sold.

[JAD]

Depending on exactly where you're at, Lockhart has several- Black's, Smitty's, Kreuz Market.
More Central Texas (Lexington, between Austin and College Station) is Snow's. Haven't been there but it's legendary. Line starts forming at oh-my-God thirty, they open at 8 and close when it's all sold.
-- I'll be driving from Houston to Dallas Wednesday night. If there's a place I should stop along the way, y'all let me know. Last time, Austin to Dallas, it wound up being a whattaburger because I didn't think to ask in advance.

[Clyde from Carolina]

Depending on exactly where you're at, Lockhart has several- Black's, Smitty's, Kreuz Market.
More Central Texas (Lexington, between Austin and College Station) is Snow's. Haven't been there but it's legendary. Line starts forming at oh-my-God thirty, they open at 8 and close when it's all sold.

Will have to check into those. He's in Waco and we usually fly into or out of Austin and spend a day or two there, driving between Waco and Austin at some point.

[WDW]

http://i865.photobucket.com/albums/ab217/10mm4me/image-8_zps3932ed17.jpg (http://s865.photobucket.com/user/10mm4me/media/image-8_zps3932ed17.jpg.html)
http://i865.photobucket.com/albums/ab217/10mm4me/image-8_zpsa8deea50.jpg (http://s865.photobucket.com/user/10mm4me/media/image-8_zpsa8deea50.jpg.html)

[EricP]

This was my first foray into indirect grilling. It is a lime and garlic marinated pork tenderloin with apple wood chips for some added smoke. It was good!
http://i159.photobucket.com/albums/t153/epete26/IMG_0296_zpsf7196118.jpg (http://s159.photobucket.com/user/epete26/media/IMG_0296_zpsf7196118.jpg.html)

[jlw]

This was my first foray into indirect grilling. It is a lime and garlic marinated pork tenderloin with apple wood chips for some added smoke. It was good!
http://i159.photobucket.com/albums/t153/epete26/IMG_0296_zpsf7196118.jpg (http://s159.photobucket.com/user/epete26/media/IMG_0296_zpsf7196118.jpg.html)


Indirect gives you a lot of flexibility.

[Joe in PNG]

Speaking of kabobs, I discovered that Chinese spicy black bean sauce is a pretty good rub for beef kabobs.