The XN Grill & More

[Brunnie]

Back then, hoes didn't want me, now I got bbq, hoes all on me.

They just want your recipe. You and Joe Diffie.....
Good Brown Gravy

 

[Xterrorista]

Homemade sausages came out so perfect this time 'round!

 

[Xterrorista]

I haven't cooked spares in awhile. I wonder if I'll like em after so many meaty baby backs. Well, of course I will, who am I kidding!

 

[Xterrorista]

And I forgot the finished product. It was *amazingly delicious.
*sang with a jingle

 

[Xterrorista]

Making sausages. Pork and venison. Started with 9 pork butts and 2 whitetail hindquarters. Assorted peppers, seasonings, some with Tillamook cheese and heat, some without. 26lbs in 46 to go..

 

[meisanerd]

I need to figure out adding cheese myself. Last time I tried, you couldnt really tell there was any in the sausages. Guess it is time to experiment again...

 

[Xterrorista]

I need to figure out adding cheese myself. Last time I tried, you couldnt really tell there was any in the sausages. Guess it is time to experiment again...

This is our 1st time adding cheese in yrs. I forget right now what ratio we used. I started drinking margs at noon.

 

[Xterrorista]

I need to figure out adding cheese myself. Last time I tried, you couldnt really tell there was any in the sausages. Guess it is time to experiment again...

You could tell by taste but I'd like to have chunks, tiny, in the sausages. The only way to get that is get a dedicated stuffer without the corkscrew. We ran it back through the grinder when stuffing the casings, which is normal for pork/venison, etc but with cheese it pushes it together and becomes one with the meat.

 

[Xterrorista]

Chicken Shawarma for 2 on the barbie. Heavy Al Pastor and Mexican seasonings. Gonna be yum!

 

[Peacemkr45]

I need to figure out adding cheese myself. Last time I tried, you couldnt really tell there was any in the sausages. Guess it is time to experiment again...

You need to use High Temp Cheese.

 

[ThatGuy]

You need to use High Temp Cheese.

You mean like those individually wrapped sheets of American “cheese” that never melts but sticks to the roof of your mouth and can be used to patch plastic bumpers on your X?

 

[Peacemkr45]

You mean like those individually wrapped sheets of American “cheese” that never melts but sticks to the roof of your mouth and can be used to patch plastic bumpers on your X?

No, like this:
High Temp Cheese

 

[Xterrorista]

Carne asada seasoned pork steaks and chicken hearts. IYKYWeird
I will say, diced up, it makes a great taco! A lil feta, cilantro, avacado, some medium jalapeños and a cpl red savina peppers!

 

[Xterrorista]

 

[Zack.]

I miss charcoal grilling. And grilling in general. Gotta get this household (myself, wife) back on track!

 

[meisanerd]

Making an attempt at some jerky, just doing ground beef shoved out of a tube as it is cheaper than slicing a roast for the first attempt in case it doesnt turn out. Also considering it as a budget snack we can quickly take on the go.

 

[ThatGuy]

Carne asada seasoned pork steaks and chicken hearts. IYKYWeird
I will say, diced up, it makes a great taco! A lil feta, cilantro, avacado, some medium jalapeños and a cpl red savina peppers!View attachment 36318View attachment 36319View attachment 36320View attachment 36321

But please , I’m begging you, never post anything like this again!! OMG. I just reposted and am now complicit!

 

[Xterrorista]

Chicken wangs! I put some hardcore heat to 3 of them. We're all hungry adults here..no foul

Pick me! Pick me! Haha

 

[ThatGuy]

Ok so I know I’m an infidel but I refurbish my cheapass Home Depot gas grill with new burners, spark starters, and heat deflectors Old ones were so rusted they broke in half. Grill lasts about 2-3 years outside here. So I should be good for another 2. Going to smoke some pastrami now!

 

[ThatGuy]

View attachment 36480

Ok so I know I’m an infidel but I refurbish my cheapass Home Depot gas grill with new burners, spark starters, and heat deflectors Old ones were so rusted they broke in half. Grill lasts about 2-3 years outside here. So I should be good for another 2. Going to smoke some pastrami now!

 

[Xterrorista]

Pork! Some of the best tasting which has to be over the 10 scale cause, I can consistently cook a badass rib.
And the glaze

 

[Xterrorista]

The butcher butchered up my skin in an otherwise perfect bird. 1st place coming up.

 

[Xterrorista]

Another set of quality ribs and another beef roast, you know, cause they be cheap!

 

[Xterrorista]

We tried a new thing yesterday for predinner snacks. It's the BOMB!

Club cracker, slice of bacon, brown sugar, red jalapeño and sweet habanero sauce..omfg!

 

[Xterrorista]

Another round of Chicken Shawarma for four. Hard to believe that's 10 thighs!

 

[Xterrorista]

Well, it's so good, I made it again for other friends. Juicy rotisserie, blackened edge chicken, homemade Shawarma sauce and homemade crab/shrimp ceviche~

PUT THAT CEVICHE ON A CRACKA, DUDE!

 

[Xterrorista]

They call me the Pork Pirate.

 

[Xterrorista]

It's my Friday. Oh wait..
Anyway.. New cooker. Found it on MP for 85. I didn't even talk her down. Well, that's not like me but I had already told my bro about it and had it sold for a bill. He wanted to pay me gas for snagging it. Burned it empty with a full chimney to burn off any funk.

Weber 22" kettle

What do yall think? I was surprised it didn't chg color when it got to 400°.. Even tho its a weber for 65$ off, it's just too flashy for my liking..

 

[Muadeeb]

 

[Xterrorista]

Poke chops and a seared then braised roast. You can't scratch n sniff, I already tried.


Decieded to make some tacos, cuz who doesn't like tacos..

 

[Xterrorista]

Beans with the leftover pork from yesterdays cook. It's what's for lunche

 

[Xterrorista]

 

[Xterrorista]

Gettin ready to stuff some slausage tomorrow. We'll be making a XXX Tillamook cheddar batch, one with milder peppers and cheddar and just a plain ole mild with cheddar. We got it dialed in last Fall and we're about to grind and stuff 18 pork shoulders, yes 18. Been thawing for 3 days, Gonna be a long day.

 

[Xterrorista]

Gettin ready to stuff some slausage tomorrow. We'll be making a XXX Tillamook cheddar batch, one with milder peppers and cheddar and just a plain ole mild with cheddar. We got it dialed in last Fall and we're about to grind and stuff 18 pork shoulders, yes 18. Been thawing for 3 days, Gonna be a long day.

View attachment 38998

Steady grind going down. Here's some of the peppers we're using..
Note the chocolate Moruga/Apocalypse Scorpion hybrid we tried cross polinating.
The tail on that one tells the tale..

 

[Peacemkr45]

Are you using regular cheese or high temp cheese made for Sausage making?

 

[Xterrorista]

Are you using regular cheese or high temp cheese made for Sausage making?

Nope, just regular ole Tillamook cheddar. 1/4" chunks. I'll grab a vid on the next round..

 

[Xterrorista]

Thaw em, de-bone em, dogs are again mans best friend, cube it, grind it, season it, add cheese and fresh peppers, mix thoroughly. Stuff em! Ended up at 84lbs of stuffable pork and 12lbs of cheddar.