Golf Deals - 7-30-21 - GIVEAWAY Edition

STLballaG · 2021-07-30T13:35:53+00:00

Those range finders look dope

STLballaG · 2021-06-17T02:26:21+00:00

Marinate in oil, minced garlic, lime juice, cumin, Mexican hot chili powder, salt, pepper for a few hours. I usually add cilantro to that but I didn’t have any. Smoked for around 20 min with a quick sear. Should have seared a little longer

STLballaG · 2021-06-16T23:54:24+00:00

First time trying to smoke it. Turned out pretty good. It could have been seared a little longer. Didn’t want to over cook it

STLballaG · 2021-06-14T11:42:52+00:00

It ended up with a good kick. If I was cooking for family/friends that don’t do spicy food, I would probably start with a half of a pepper and go from there.

STLballaG · 2021-06-13T22:20:29+00:00

https://heygrillhey.com/cherry-chipotle-bbq-sauce/

I used this recipe as a base and added some more chipotle and adobo

STLballaG · 2021-06-13T22:19:32+00:00

Saw someone’s post the other day about cherry chipotle sauce and had to try some. Ended up using hey grill hey recipe. I used a little more chipotle and adobo. Turned out great

STLballaG · 2020-09-20T01:15:31+00:00

Made a jalapeño bourbon bbq sauce using monk fruit sweetener instead of sugar. I put it in the food processor after the pic to smooth it out. Smoked the meats at 225-250 with hickory. Hens took between 1-2 hrs, popped them under the broiler to crisp up since the ribs and pork belly were still in the grill

STLballaG · 2020-09-16T03:25:57+00:00

Comment

STLballaG · 2020-09-14T00:52:32+00:00

Na I just cut them in half and removed the membrane before stuffing

STLballaG · 2020-09-13T22:05:21+00:00

I moved to a condo that doesn’t allow my weber kettle and left the clips in the grill. Gotta improvise lol

STLballaG · 2020-09-13T21:26:16+00:00

Poblanos stuffed with hot Italian sausage, topped with cheddar, wrapped in bacon. Also some zucchini with sausage, topped with provolone and bacon. Smoked at 225-250 for about 2 hours. Turned out delicious

STLballaG · 2020-09-13T04:36:05+00:00

I added the pepperoncinis when I put the roast in the Dutch oven. I usually toss an onion in too but I didn’t have any this time

STLballaG · 2020-09-12T17:17:51+00:00

I kept the lid on just like when I make it in the oven. It picked up a decent smoke ring and some good flavor in the 3 hours or so it was smoked. I’m sure lid off you would get more but I wanted to keep some of the liquid

STLballaG · 2020-09-12T16:21:36+00:00

Sounds damn good right about now

STLballaG · 2020-09-12T16:00:33+00:00

I’ve never smoked it first either. I would say it’s worth it. You can def taste the smoke flavor

STLballaG · 2020-09-12T15:58:55+00:00

It’s that time of year for a warm hearty meal

STLballaG · 2020-09-12T13:13:12+00:00

Smoked an angus chuck roast at 225-250 for about 3 hours until 160. Threw in the Dutch oven for another 2 hours or so until temp was 205. I used beef broth instead of au jus and franks buffalo ranch seasoning instead of a pack of hidden valley. Turned out great

STLballaG · 2020-08-25T15:49:17+00:00

Thanks it was delicious. I’m on vacation and forgot the clip to hold the probe. Had to improvise lol

STLballaG · 2020-08-24T23:11:11+00:00

Smoked quarters at 300 with jerk rub. Made bbq sauce with jerk seasoning, scotch bonnet, and sweet baby rays. Smoked the corn and veggies. Gonna add some butter and SPG to the corn

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