We'll cook up something !!!!
Grilling accounts for a majority of my grub....that and the crockpot, George Foreman and cold cuts. Always seems like there's idle time and I'm goofing around with the cellphone usually....cellphone camera is decent and seamlessly loads into file server....thus the tons of pics.
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Thread: GRILLN thread.
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12-01-2012, 01:34 AM #271I may look like Santa Claus.....but I'm feeling like Elvis...........
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12-01-2012, 05:49 AM #272
mmm smoked fish is best fish
I did some smoked sausage the other night for a little taste of summer in the winter. Just like in the pics. Boy was it good.
So, I'm thinking about smoking with some cherry next year. I hear good things about it, but it's hard to find.You are the only problem you will ever have and YOU are the only solution.
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12-01-2012, 05:56 PM #273
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12-01-2012, 10:53 PM #274
Grilled some tilapia tonight bc of your pics lol. Threw some hickory wood chips on there mmmm. Fish just sucks in that smoky goodness so quickly.
And I bought some cedar planks for another time.
Dub, I've heard that cherry gives meat the smokiest flavor of all woods and has to be used carefully. I'll try some next year for sure.You are the only problem you will ever have and YOU are the only solution.
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12-05-2012, 01:39 PM #275
Will be smoking fish next week!
I'm trying something new this evening.
The Big Easy has worked like a charm on chicken & turkey....maybe it'll do ribs, too. I ordered some of the rib hooks from their site.
Cooking times sounded ridiculously fast. I'll post up results when done.
UPDATE:
Last edited by DubfromGA; 12-05-2012 at 04:24 PM.
I may look like Santa Claus.....but I'm feeling like Elvis...........
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12-07-2012, 02:03 PM #276
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12-08-2012, 02:39 PM #277
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01-07-2013, 07:29 PM #278
^^^^^^^ Great looking holiday sweets there.
Grilled out this afternoon for the Bama-Notre Dame debacle.....
I was having a hankering for BBQ and decided to cook up a mess of it before he game this evening.
Cooked a 6 lb butt in the Big easy & used some for hash
And some pulled.
Big Easy does great on butts. I trim off the fat layer first....rub with Bad Byron's and cook.
After the rub set....the slabs looked good enough to eat raw!
And a good hot rub it was!
The pulled pork and hash really turned out well.......the ribs were too tender....falling off the bone as I plated them. Next time I'll adjust.
The glaze was tasty and tamed the heat.
Poor cellphone pics.
Too bad there isn't much excitement in the game thus far.....I may look like Santa Claus.....but I'm feeling like Elvis...........
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01-13-2013, 02:10 PM #279
Well.....had to cook up the three racks I had leftover from last weekend's rib sale.
It was 75 degrees here at the peak. Perfect grilling weather!
Fired up the lump at 9:00am. I'm sold on the Wicked Good brand. Huge chunks that burn evenly and yield consistent temps throughout.
After the fire took, I closed it and rough adjusted the dampers.
Thirty mins later the dome temp was holding at 250. The rub was glazing nicely, too.
I dropped in some chunks of hickory and apple wood.
I set the smoking stone and water tray in place along with the gratings. I foiled the smaller top rack where the smallest slab went.
Two larger slabs fit on the bottom with my Temp probe between them.I may look like Santa Claus.....but I'm feeling like Elvis...........
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01-13-2013, 02:12 PM #280
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01-13-2013, 02:15 PM #281
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01-13-2013, 02:17 PM #282
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01-19-2013, 11:10 AM #283
ABT's and Wangs.....
Requested by wife.
I aim to please.
I'd planned on doing some grillwork yesterday but I tweaked my knee and am hobbling 'round with a crutch. Made it fun at the grocery store....had to get out, though.
Thankfully I didn't fling these in my eyes while slicing & stuffing. That'd prolly finish me off.
Got them stuffed with cream cheese & little smokies and wrapped with glorious bacon.
Wangs hit with a bit of EVOO & dusted up.
Simply used the old coals left snuffed from the last time.
I'm letting the coals do their thing for a bit before I load it up.I may look like Santa Claus.....but I'm feeling like Elvis...........
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01-19-2013, 11:57 AM #284
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01-19-2013, 02:25 PM #285
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01-20-2013, 04:59 PM #286
Chicken and collards tonight
Didn't get started until halftime and have been severely delayed by the game!
Go Falcons!
Brushed and rubbed.
Coals ready.
Done!
Stuffed.
Kitchen cleaned up.
Dessert done.
Falcons kilt.....arghhhhh.
Pie made yesterday. Cheated and melted some butter 'n brown sugar on top this evening just before slicing it up.
I may look like Santa Claus.....but I'm feeling like Elvis...........
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01-20-2013, 05:00 PM #287
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02-17-2013, 08:26 PM #288
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02-17-2013, 08:51 PM #289
whats up with the discoloration of that last steak? If I wanted to BBQ short ribs can I just use a rub, then wrap them in foil and put them on the grill for.... how long? Doing them in the oven says 300 for 2 hours. That seems long to me.
What about making roasts in the same fashion? We crockpot them all day now and that works out ok but the meat is fatty. If I'm going to have the grill on for 2 hours I want to throw one of those in also and see what happens with it."I'm not like most girls." -most girls
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02-18-2013, 06:00 AM #290
My pics are all jumbled up between posts. Not sure why?
Steak was aged and then rub applied. Was outstanding.
My experience is mainly with pork spare fibs trimmed St. Lois style.
I've been using the "3-2-1" method lately and really liking it.
Grill at 225 entire time.
"3" hours bone side down and taking smoke heavily....no foil.
"2" hours meat side down wrapped in foil with butter, honey, turb sugar and 1/4 cup apple juice.
"1" hour opened up, meat side up and sauce if desired.
Ymmv so adjust times according to meat amounts
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03-18-2013, 09:42 PM #291
grilling a couple of chicken breasts at 12:30 am on a dark night with a warm winter rain == good time.
Do you do anything to clean or disinfect your grill? I clean the grates 1-2 times per year and scrape them obviously but I dunno. Is there a foodsafe cleaner that i should be using in between cooking?"I'm not like most girls." -most girls
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04-30-2013, 09:09 PM #292
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05-01-2013, 10:11 AM #293
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05-08-2013, 12:28 AM #294
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05-09-2013, 09:48 PM #295
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05-18-2013, 03:24 PM #296
Did my first ribs of the year today.
6 hours at about 250-275 using 3-2-1 method
Used apple wood
coated with yellow mustard then rub and let it sit overnight
basted with apple juice/jack daniels mix the first 3 hours
On the bottom after taking the membrane off
+
On the top my wife wanted this I've never put it on ribs before
Beginning
END! Yes there is a gap b/c they broke went I took them out of aluminum foil THAT tender
Might be some of my best yet.You are the only problem you will ever have and YOU are the only solution.
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05-22-2013, 05:15 AM #297
Thank, bro.
Yes I grill often. Best way to ensure tasty protein is to DIY.
For $299 the CharGriller Akorn has been sweet. Perfect low cost way to see if Kamado grilling is for you.
After a year with this one, I'm sold on kamado grills. I'm saving up for a Kamado Joe Big Joe right now. It offers all the features I'm looking for.
Glad to see this thread is still alive.
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05-26-2013, 03:19 PM #298
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05-26-2013, 03:25 PM #299
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05-26-2013, 03:27 PM #300
- Join Date: Mar 2008
- Location: Cumming, Georgia, United States
- Posts: 130,807
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Wizard, I am.
Were you impress?
These will be my go-to for quick and easy burgers/grill food from now on. Just keep a box or two in the fridge (will try reduced fat for my wife next time, per her request) and throw them on the grill at a moment's notice.
I used Omaha Steak's seasoning on them and it was absolutely perfect.
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