@Char-Griller Gravity Fed 980 4th of July Smoke Collaboration with @OutdoorsWithGeoff

now who said texas barbecue and georgia barbecue couldn't come together for a holiday collaboration [Music] what's up barbecue crew welcome back to outdoors with jeff i know everybody's getting ready to get out on the grill for the holiday weekend and today's episode is going to cover a few things that you may want to end up making first let's start off by talking about how this episode is a little bit special we're going to be doing a collaboration with jeff greer from grill and smoke barbecue down in killeen texas now you don't need to go to his link or anything of that nature he's going to be followed up right behind me on this video so after i get finished up you're going to see jeff and he's got some great things that he's cooking up this weekend as well so i'd like to welcome everyone from grill and smoke barbecue as well and also like to ask you to consider subscribing and everybody else who's part of the barbecue crew i ask you to subscribe to grill and smoke barbecue as well so today i'm going to be making a few things on the gravity fed 980. we're going to start off by doing some corn and we're going to cook that with the husk on and i've soaked this corn for an hour in water and we're going to get it on the grill at 3 25 and we got a couple of things we're going to do to it it won't be a very long cook on it but you're going to see we're going to put some extra steps into it that's going to make this thing really pop towards the end of the corn cook we're going to pull those husks back and we're going to get a mixture that's got some butter and some go creole seasoning in there and we're going to have a great flavor on that corn that's going to be out of this world i'm also doing kebabs as well we have beef which we made out of a sirloin and we have some chicken as well which um a lot of times people use chicken breasts but i'm i'm a thigh man myself and that's where the best flavor is in my opinion on the chicken so i'm going to cover in detail how i prep these kebabs and what we did to make them pop one of the things that really added a lot of flavor to this portion of the cook is allegro marinade now this is a marinade i've been using i want to say about 12 to 15 years now it really goes well with meat vegetables just about anything and you don't have to do anything to it you can take it it'll go straight out the bottle and just give you some great extra flavor i've soaked the vegetables and the meats for about two hours in the allegro marinade and that's definitely going to make a big impact on the flavor that we're going to get from this cook today for our spg today we're using fiesta brands garlic pepper seasoning and that's also on the kebabs and afterward we're going to put a little extra spin on there after these kebabs finish cooking we're going to glaze them and get some extra flavor on there and today we're going to be using robert ross child's roasted pineapple habanero glaze and finishing sauce now i've been using this for about a year and a half and it's really got some good flavor to it and it actually has bits of pineapple and habanero pepper in there they give it a little extra kick and to bring it on home we got something a little bit extra that i've done in the past it's been a while but it's actually pretty good today we're going to be grilling some pineapple and some watermelon and it doesn't take long to cook and it's not a hard process i'll show you that and it's a sweet treat that i think your family's really going to enjoy enough talking let's get to the cook so here i'm starting with some sirloin angus choice steaks and i'm cutting them into cubes and i'm getting about six cubes per steak and after i cut up all the steaks and getting these cubes together and getting them into a ziploc bag we're going to get ready to get them marinated with the allegro marinade and it's important here that you get out as much air as you can so that those steaks can really get a good bath in that marinade and here i'm trimming the chicken thighs everybody loves chicken thighs but nobody wants to trim them and here i'm just cutting the thighs in half to portion them for the kebabs and we're repeating the same process in the ziploc bag with the marinade and here we're repeating the same process with the mushrooms that we're using and here i'm cutting some good size pieces of orange bell pepper and the same thing with red onion and at this point i'm mixing in some potatoes with the onion and bell pepper and coating them with olive oil and that's our binder and i'm getting a good mix on them and then i'm going to come back with some fiesta brands garlic pepper seasoning and coat these vegetables all over and at this point our meat and mushrooms have marinated in the allegro for two hours and it's time to start assembling the kebabs and make them however you like i like to go heavy on the meat side and here's what we look like when we're fully assembled now let's get these on the cooker so today we're running the chargriller gravity fed 980 at 325 degrees for this cook and we're going ahead and getting the kebabs on and we're also getting that corn that was soaked for an hour right there on toward the front of the grill be sure and pair a good wood for your cook today i'm using post oak chunks so we let the kebabs and corn run for 30 minutes and here's what we look like after a half hour you can see we're starting to get some nice color on the kebabs and the shucks are starting to wilt a little bit on the corn and so we're going to give those a quick turn and we also turn the kebabs as well keep in mind this isn't a really long cook so we're going to just give this another 15 minutes and afterward we check the temperature on our steak and we are right where we want it to be around 135 degrees because we know we're going to have a little bit of carryover and so we're taking those off and we're also taking the corn off to get them ready for the next process of the cook so i melted a stick of butter and combined three tablespoons of go creole seasoning [Music] and that's what we use to get a nice little rub here on this corn and we went down and hit all the corn and then turned them over and did the other side as well [Music] i had temp the chicken kebabs and we were sitting at 172 degrees so i went ahead and pulled those off and got the corn back on and at this point we went ahead and glazed the kebabs with the richard rothschild pineapple habanero finishing sauce make sure you get a good amount of glaze on there and here's what it looks like when it's back on the smoker and we let that tack up for another 20 minutes and we went ahead and put the corn back on the smoker with some butter and now we're going to take a look and get this fruit done and this is a very simple recipe guys just a little bit of sugar and whatever fruit you choose to use [Music] so now i have the grill at 450 degrees and i'm just taking that fruit and just placing it on there and you're going to let it run for about a minute and a half on each side and you're just going to go ahead and give it a good little flip and you see we're starting to get some marks and that's some really great flavor that's going to come in there and we still can also smell that post oak as well between that sugar caramelizing and that little bit of char we're going to get some nice flavor imparted [Music] and this is what we look like when we're done let's do a quick recap we cut up our steak our chicken and our vegetables and marinate them in allegro marinade for two hours and then we assembled our kebabs after seasoning with fiesta brands garlic pepper seasoning and then we also soaked our corn for an hour and then we pulled the shucks back and then we put everything on the grill at 325 and cooked until our internal temperatures were appropriate we covered the corn with a mixture of butter and go creole seasoning and we glaze kebabs with ross child pineapple habanero glaze [Music] all right guys well this cook is officially done um that was a good cook a lot of moving parts but we got some really really great products here for the sake of time i'm not going to go into too much detail here we covered a lot in the opening and during the [Music] during the walk through on some of the details that were done especially with the kebabs um but besides that um you know the the fruit was really good the fruit was an enjoyable experience as far as cooking that and you could still smell that post oat coming through the grill at that point and the corn i've made corn a few times on the grill and not to the not to this extent with necessarily keeping all of the all of the shock but that really did help steam it when i pulled that shut back you can still feel how wet it was and you really had some some good moist steamed corn and then we came back with the creole butter and put that on there and then added another layer of regular butter as well but it was really really a fun enjoyable experience cooking and from that standpoint i'm just gonna do i'm not gonna sit here and eat all this i'm gonna just do a taste test here on the kebab on this steak one and just get a just get a piece of meat off of here and that's it that's really good you can taste the allegro marinade and you can also get that kick from the pineapple habanero glaze it really came together with that and i'm gonna definitely enjoy eating eating uh this over the next uh next couple of days here but if this was your first time for the channel i definitely want to welcome you and ask for your subscription as well uh for those who are in the barbecue crew thank you for watching i wish you guys a happy holiday so don't go anywhere guys we're going to send this down to jeff greer with grill and smoke barbecue down in colleen texas welcome to grill and smoke barbecue i'm jeffrey and today we're gonna be doing that collaboration i spoke about on the last video with jeff from outdoors with jeff um for me i'm just gonna keep it basic what you would see mostly at your backyard fourth of july cookouts i'm gonna do some chicken wings i'm gonna do them two ways one i'm gonna use the uh heath rouse chicken and hot rub on the other one i'm gonna use uncle steve shakes gator shake and uh spicy r and i'm gonna top it with some blues hog raspberry chipotle sauce and i'm gonna do some italian or sausage links that i got from h-e-b here that has um cheddar and jalapeno in them so if y'all ready i'm ready let's do this so as i said chicken wings and sausages let's do it so right here i have the chicken wings and sausage it's from hgb the jalapeno and the cheddar sausage but i'm gonna put that on a little bit later because well i don't think i don't want to really buy some chicken but it's not cooked yet but you'll see what i'm talking about later so that's going to get this uh seasoned up okay so first get these a coat of oil [Music] just mix it all in this will just be for the finder oil should also help the skin crisp up towards the end so we're not left with that rubbery skin all right so what i'm gonna do i'm gonna start with the uncle steve's gator shake these will be the ones that i'm gonna give the um blues called raspberry chipotle sauce on [Music] [Music] okay now that i've done that come over those with the uncle steve spicy r [Music] [Music] okay so for these i'm gonna try the new rub i got some heathrows which is the chicken rub which i'm going to put on first and i'm also going to come over top of that with his new hot rod [Music] okay now that that's done i'll get them on the chargrilla gravity fed 980 i'm going to set the temp for 250 degrees we'll just try to get some a little bit of smoke in there as much as i can more likely won't be much because chicken wings don't really take that long to cook and i'm gonna turn the heat up to about 325 350 to finish it off so i can try to get that skin right so let's get over to the char grip well actually let me get the char gorilla warmed up then we'll get over there be right back with you [Music] okay so this has been going for about four minutes i'm gonna go ahead and get everything shut down [Music] leave the fan open i already got the blade out but before i close that i'm gonna put a chunk of hickory in here now usually i use a fruit wood but i don't have one right now so i'm gonna use some hickory job done go ahead and turn it on and i'm gonna set it for 250 and you probably hear the fan kick down and once we get up to 250 we'll put the chicken on there okay so we're up to 250 and as i was saying during the burning you'll tell as it as you use it more the smoke isn't as bad as far as leaking you can see everything's pretty much sealed up better now so it's great what i'm gonna do put the ones with the upper theme shake oh no okay so put the ones with the uncle steve shake over here then i'm gonna put that blues whole um salsa [Music] and the ones with the [Music] heathrow's chicken and hot rub gonna put those over here and we cook the temp not the time so we'll check back on these in about 30 minutes to see where we're at okay so it's been 30 minutes let's check it out all right so what i'm gonna do right now i'm gonna spray it with some spray butter this will help the skin to crisp up and of course good old tones flip them over [Music] so let's bring the back side as well [Music] so [Music] looks like some pretty even cooking going on so that's great [Music] also i'm gonna go ahead and i'm gonna turn this up to 350. [Music] now come back out and check on in another 20 minutes okay so what i'm going to do because i'm going to use some blues haul some raspberry chipotle on some of those wings now usually i'll be getting a bottle like this but it was sold out from the bottles so i got this one now i am an affiliate with blues hall so down in the description if you click on my link tree link it'll take you to my linktree page and on there you'll see all the things that i'm either an ambassador or affiliate for and i guarantee you you're going to find blues hauls cheaper on that site than you would let's say amazon so just check it out see if you find something that you like i mean they got rubs sauce um cold charcoal knock yourself out but for me when it comes to saucing i don't really like to do cold sauce so my little baby uh dutch oven here i'll just take some sauce let's shake it up [Music] and what i'll do is i'll put it in here and i'll sit it inside the smoker and let it warm up while the food is cooking see you a minute so like i said i'll put some of these on so we're gonna got uh five of them go ahead and toss them on here these are the jalapeno and cheddar of sausages from h-e-b so they're as good as they look be right back so i'm going to flip this again spray it again as well i'm a spray and i am also going to go ahead and um the salt [Music] [Music] [Music] so i'll more likely sauce this again but for now it's good to go okay so we're finished it got a little loud out there the neighbor started cutting this grass so kind of messed up the ending part of this so i moved it indoors now and you can take a look and see the final product how the blues hogs raspberry chipotle glazed wings we have the regular wings from heath rouse with the uh chicken rub and the hot rub and you have your jalapeno and cheddar sausages so the only thing left to do right now is to give it a taste and that's what i'm about to do so we start off with this uh jalapeno cheddar uh sausage i was real curious about how this would end up i could definitely get the jalapeno and that cheddar that is actually pretty good probably a little bit better than i thought it would be now let's try some of this chicken we're going to try to heathrow's chicken and hot rubs on it okay here we go hey man all i can say heath riles know what he'd be doing man this is good that good okay now you see the skin wasn't rubbing or anything came right off that's how you want your skin to be now let's check this blues hole raspberry chipotle looks good cheers man sweet got kicked to it that blues hall raspberry chipotle is it is man you got to try it if you haven't tried it or ask somebody who has tried it how good it is and i bet you're going to get you wrong man hold um all right so closing i'm gonna say this thank you for tuning in to my channel if you're not subscribed go ahead and subscribe ring that bell so you can get notified when i put out new cooks also this was a collaboration with jeff over at outdoors with jeff a link to his page will be down below go check out his video and while you're over there subscribe to his page if you're not subscribed to his page already and ring that bell for him and after that all i can say is a that char gorilla 980 it rocked it man i'm out to the next time peace you