Post by: bojanglesman on March 28, 2020, 03:59:24 PM
Anyway, gonna cook some burgers, dogs, maybe some veggies. I'm no chef, but I have a good gas grill, might as well learn. At least my kids can learn what not to do from their old man.
(https://i.ibb.co/PxtsWS6/20200328-170420.jpg)
Post by: Johnny English on March 28, 2020, 04:25:38 PM
Post by: Miamipuck on March 28, 2020, 05:24:15 PM
Post by: bojanglesman on March 28, 2020, 05:44:10 PM
Bo sorry about your Dad, I didn't know. I hope he's smiling up there watching you grill.Yeah, Mom passed 7 weeks after him, so he didn't get much of a break up there. Pretty sure I heard him cuss. Haha.
Post by: SixFeetDeep on March 28, 2020, 05:59:40 PM
Post by: SixFeetDeep on March 28, 2020, 06:01:31 PM
Post by: MBGreen on March 28, 2020, 06:03:00 PM
Post by: SixFeetDeep on March 28, 2020, 06:03:04 PM
Post by: bojanglesman on March 28, 2020, 06:05:47 PM
Also, you got a lake/pond/river? Next to your backyard with a big ol grill? That’s good livinMaybe the scenery will make up for #grillfud
Post by: bojanglesman on March 28, 2020, 06:22:43 PM
(https://i.ibb.co/nD3Yw4P/20200328-192019.jpg)
Post by: Pope on March 28, 2020, 06:49:42 PM
I wanted to smoke some pork butts and a brisket but the freaking stores were sold out and I stopped bothering
Post by: bojanglesman on March 28, 2020, 06:58:15 PM
Good stuff. I’m a pretty well seasoned grill guy and smoker. Happy to share some tips.Put up some pics of excrement you grill. I'm not ready for that stuff yet. I'm in burgers and steak zone right now.
I wanted to smoke some pork butts and a brisket but the freaking stores were sold out and I stopped bothering
Post by: Pope on March 28, 2020, 07:07:15 PM
(https://uploads.tapatalk-cdn.com/20200329/78997bea95d76d4b40851cb277cc4179.jpg)
Post by: SixFeetDeep on March 28, 2020, 07:09:27 PM
Good stuff. I’m a pretty well seasoned grill guy and smoker. Happy to share some tips.
I wanted to smoke some pork butts and a brisket but the freaking stores were sold out and I stopped bothering
Phew, thankfully you made it out of the grocery mart without being accosted by any savages 🙏
Post by: SixFeetDeep on March 28, 2020, 07:10:31 PM
Post by: bojanglesman on March 28, 2020, 07:14:53 PM
Good stuff. I’m a pretty well seasoned grill guy and smoker. Happy to share some tips.Pope likes to smoke butts. Uhuhuhuh.
I wanted to smoke some pork butts and a brisket but the freaking stores were sold out and I stopped bothering
Post by: AlioTheFool on March 28, 2020, 09:03:06 PM
Keep it up with the grilling. Once you get in the groove, you'll be waiting all winter for the first grill day.
Post by: bojanglesman on May 04, 2020, 05:30:38 PM
(https://uploads.tapatalk-cdn.com/20200504/c61189244dff3b532ff23d13e421f079.jpg)
Post by: Johnny English on May 04, 2020, 05:37:58 PM
Post by: bojanglesman on May 04, 2020, 05:45:00 PM
Nice. I grilled ribs yesterday, but first I stripped the grill down and gave it a good clean. The base is starting to rust out and the shield over the drip tray has disintegrated completely, so it's time for a new one. Given I'm not spending any money on gigs or sport or travel or pubs, figure I'm going to buy myself a fancy one.Go crazy with a new grill. Get some excrement you need a truck to move. Naaa, kidding. I think I cooked this fish a bit hot and fast. I'll cook it a bit lower next time. I'm still figuring it all out. Amateur.
Post by: dcm1602 on May 04, 2020, 05:57:09 PM
Post by: Pope on May 04, 2020, 05:59:57 PM
Go crazy with a new grill. Get some excrement you need a truck to move. Naaa, kidding. I think I cooked this fish a bit hot and fast. I'll cook it a bit lower next time. I'm still figuring it all out. Amateur.I’d recommend chopping off an inch or two from the base of the asparagus as well. They’re usually fibrous and bitter tasting
Post by: bojanglesman on May 04, 2020, 06:11:11 PM
I’d recommend chopping off an inch or two from the base of the asparagus as well. They’re usually fibrous and bitter tastingI just ate it because I'm a bit hammered and will eat anything. I asked the wife if she wanted to cut the end off and I got no answer. I'm classless and have no idea.
Post by: bojanglesman on May 04, 2020, 06:45:25 PM
Having a grill with a dedicated gas line was so much nicer than propane tank bullshit. Definitely loss those daysPropane is easy enough to change out. Yeah, I lose a little cap space, but it's minimal.
Post by: bojanglesman on May 04, 2020, 07:00:11 PM
Good stuff. I’m a pretty well seasoned grill guy and smoker. Happy to share some tips.I still have a tough time balancing cooking things well enough vs. burning the outside. Still figuring this grill out. Seems to be hard to get the heat down lower without the flame going out. I guess I'm supposed to sear things first and then turn it down. I'll burn some excrement a few times and eventually get it right. No Bo cooking at the tailgate yet.
I wanted to smoke some pork butts and a brisket but the freaking stores were sold out and I stopped bothering
Post by: Pope on May 04, 2020, 07:14:24 PM
I still have a tough time balancing cooking things well enough vs. burning the outside. Still figuring this grill out. Seems to be hard to get the heat down lower without the flame going out. I guess I'm supposed to sear things first and then turn it down. I'll burn some excrement a few times and eventually get it right. No Bo cooking at the tailgate yet.You’ll want to setup a two zone grill. One side would be high heat and the other side low (if space allows)
All grills are different so most of this will come with trial and error: basically figuring out your burners, keeping grill and ignition source clean, avoiding flare ups, etc. On a grill over the same burner you can have a difference of a couple hundred degrees in a span of 12 inches just due to the burner spitting out a stronger/weaker flame or different oxygen flow from the vents.
Going back to the two-zone thing I said, there are two trains of thought but the general concept is the same. You can go low and slow to bring the proteins/veg to temp and then hit it on high heat (smear with oil or butter if needed to char) until seared to your liking. This method is called reverse sear. For example if I’m cooking a ribeye to medium doneness (let’s say 145F) I’ll go on low heat or wood smoke (300 to 350F) until internal temp registers 135F then finish on as high flame/heat as I can get it to sear it to my liking. That 3-4 minutes or so sear will register another 5 to 10 degrees and get you to desired temp.
The opposite method would be to start your proteins on high heat to develop a nice crust and then once satisfied with how it looks, you would move it to a colder zone on your grill until it reaches temp. Both methods work well, mostly personal preference.
I would suggest a ThermoPop or comparable accurate thermometer. It’ll pay for itself by saving you from under/overcooking an expensive meal.
I’d suggest googling two-zone grilling on YouTube and some basic maintenance for a propane grill. From there it’s just practice really. Always remember, your worst bbq is basically as good as your chili recipe
Post by: bojanglesman on May 04, 2020, 07:17:35 PM
You’ll want to setup a two zone grill. One side would be high heat and the other side low (if space allows)I'll try the two zone thing. Grill has 2 burners, so easy enough. Makes sense.
All grills are different so most of this will come with trial and error: basically figuring out your burners, keeping grill and ignition source clean, avoiding flare ups, etc. On a grill over the same burner you can have a difference of a couple hundred degrees in a span of 12 inches just due to the burner spitting out a stronger/weaker flame or different oxygen flow from the vents.
Going back to the two-zone thing I said, there are two trains of thought but the general concept is the same. You can go low and slow to bring the proteins/veg to temp and then hit it on high heat (smear with oil or butter if needed to char) until seared to your liking. This method is called reverse sear. For example if I’m cooking a ribeye to medium doneness (let’s say 145F) I’ll go on low heat or wood smoke (300 to 350F) until internal temp registers 135F then finish on as high flame/heat as I can get it to sear it to my liking. That 3-4 minutes or so sear will register another 5 to 10 degrees and get you to desired temp.
The opposite method would be to start your proteins on high heat to develop a nice crust and then once satisfied with how it looks, you would move it to a colder zone on your grill until it reaches temp. Both methods work well, mostly personal preference.
I would suggest a ThermoPop or comparable accurate thermometer. It’ll pay for itself by saving you from under/overcooking an expensive meal.
I’d suggest googling two-zone grilling on YouTube and some basic maintenance for a propane grill. From there it’s just practice really. Always remember, your worst bbq is basically as good as your chili recipe
Post by: bojanglesman on May 10, 2020, 05:13:17 PM
Edit: Yasssssss!
(https://uploads.tapatalk-cdn.com/20200510/3a560ebcb632848ddc00c4bba41e1f5a.jpg)
Post by: Badger on May 10, 2020, 06:35:27 PM
Post by: bojanglesman on May 10, 2020, 07:11:39 PM
Looks like they turned out nicely. I haven't had venison steaks since 2010-11. I bartered some from a hunter in exchange for some frozen seafood during my Binghamton days.Maybe I can trade some for maple whisky.
Yeah they were good. Not dry. Should've marinated them a little longer, but still good. I've got another 3 frozen, maybe I can bring them to the tailgate this year for someone to grill up. Have some deer burger too, that's a bit harder to figure out. I made some spaghetti sauce with it, it was fair. Maybe that's just OK for burgers. Or we can throw it at Puck if it isn't good.
Post by: SixFeetDeep on May 10, 2020, 07:38:35 PM
You’ll want to setup a two zone grill. One side would be high heat and the other side low (if space allows)
All grills are different so most of this will come with trial and error: basically figuring out your burners, keeping grill and ignition source clean, avoiding flare ups, etc. On a grill over the same burner you can have a difference of a couple hundred degrees in a span of 12 inches just due to the burner spitting out a stronger/weaker flame or different oxygen flow from the vents.
Going back to the two-zone thing I said, there are two trains of thought but the general concept is the same. You can go low and slow to bring the proteins/veg to temp and then hit it on high heat (smear with oil or butter if needed to char) until seared to your liking. This method is called reverse sear. For example if I’m cooking a ribeye to medium doneness (let’s say 145F) I’ll go on low heat or wood smoke (300 to 350F) until internal temp registers 135F then finish on as high flame/heat as I can get it to sear it to my liking. That 3-4 minutes or so sear will register another 5 to 10 degrees and get you to desired temp.
The opposite method would be to start your proteins on high heat to develop a nice crust and then once satisfied with how it looks, you would move it to a colder zone on your grill until it reaches temp. Both methods work well, mostly personal preference.
I would suggest a ThermoPop or comparable accurate thermometer. It’ll pay for itself by saving you from under/overcooking an expensive meal.
I’d suggest googling two-zone grilling on YouTube and some basic maintenance for a propane grill. From there it’s just practice really. Always remember, your worst bbq is basically as good as your chili recipe
This wigga went to grill college
Post by: bojanglesman on May 10, 2020, 07:42:40 PM
Post by: Pope on May 10, 2020, 07:45:20 PM
Reverse sear worked well. Pope for meat president!Happy to hear it
I love big fat juicy meat inside of me
Post by: bojanglesman on May 10, 2020, 07:57:09 PM
Happy to hear itThis guy.
I love big fat juicy meat inside of me
Post by: guinness77 on May 10, 2020, 08:33:07 PM
This fuckin guy.FYP tommy style
Post by: Pope on May 25, 2020, 08:00:11 PM
Grilling SZN is back
Post by: bojanglesman on May 25, 2020, 09:40:53 PM
(https://uploads.tapatalk-cdn.com/20200526/61b1680de7c3c56e5f64be909c669aea.jpg)excrement, now I'm hungry.
Grilling SZN is back
Post by: Johnny English on June 11, 2020, 03:45:38 PM
Post by: bojanglesman on June 11, 2020, 04:18:12 PM
Treated myself to a new grill last weekend. I have a big seafood delivery coming Saturday so we're having a big feast that night - few friends over and a pile of lobster and scallops.I'll be there, hopping on the Corona Express, will bring feverish gifts.
Post by: MBGreen on July 18, 2020, 05:24:07 PM
Split the wings into 2 batches because I wanted to try 2 different dry rubs
30 mins at 200 degrees, using hickory for the smoke
15 mins at 330 degrees
Flip wings
Then another 15 mins at 330
Profit
(https://uploads.tapatalk-cdn.com/20200718/3e3e4b3d38656442a55350ffc8940432.jpg)
Post by: Heismanberg on July 18, 2020, 06:06:33 PM
Post by: MBGreen on July 18, 2020, 06:12:12 PM
Looks awesomeThey turned out amazing...perfect amount of char and smoke flavor. No sauce required.
(https://uploads.tapatalk-cdn.com/20200718/222164d0a0a3f4ac70a24d027526c48b.jpg)
Post by: bojanglesman on July 18, 2020, 06:40:08 PM
They turned out amazing...perfect amount of char and smoke flavor. No sauce required.I grilled some burgers and dogs today, but those wings look better.
(https://uploads.tapatalk-cdn.com/20200718/222164d0a0a3f4ac70a24d027526c48b.jpg)
Post by: Johnny English on July 18, 2020, 07:12:05 PM
Post by: MBGreen on July 18, 2020, 07:13:37 PM
I count at least 39 pieces of chicken on that grill. Are you eating them all yourself?
Nope
Post by: MBGreen on April 06, 2021, 10:51:14 AM
(https://cdn.shopify.com/s/files/1/0051/3798/9747/products/MB20041220_Product_Image_800x.jpg?v=1612903138)
Last year, i bought a Masterbuilt 560 and absolutely loved it. I wanted something bigger to fit more food. Smoking/grilling szn is upon us.
Post by: IATA on April 06, 2021, 12:19:29 PM
i dunno what i have, but im gonna powerwash it this weekend. top of the line excrement man
Post by: Johnny English on April 06, 2021, 12:24:02 PM
Post by: bojanglesman on April 08, 2021, 07:16:41 AM
(https://img.imageboss.me/breeo/width/580/animation:true,dpr:2,withoutEnlargement:true/s/files/1/0021/7553/3101/t/5/assets/006a1b4bd9a2--IMG-5921.jpg?v=1617638785)
Post by: MBGreen on April 08, 2021, 07:18:56 AM
make sure to post pics when you eventually use it for a cook.
Post by: bojanglesman on April 10, 2021, 04:34:38 PM
Got some Stone Temple Pilots on the radio. Fack yeah.(https://uploads.tapatalk-cdn.com/20210410/f3602e59673c8dbf0965cc71fa8b737e.jpg)
Post by: bojanglesman on April 10, 2021, 05:04:12 PM
Post by: Badger on April 10, 2021, 05:42:18 PM
Nothin special(https://uploads.tapatalk-cdn.com/20210410/c2bad8d44a823cea5d433adcbe3845be.jpg)What's the rest of the family having?
Post by: bojanglesman on April 10, 2021, 05:46:02 PM
What's the rest of the family having?Pizza rolls.
Post by: delavan on April 10, 2021, 08:23:02 PM
Pizza rolls.: )
No garlic knots Wolfgang Puck?
Post by: bojanglesman on April 10, 2021, 08:51:19 PM
: )Nah, freak them. They getting pizza rolls.
No garlic knots Wolfgang Puck?
Post by: MBGreen on April 11, 2021, 04:24:50 PM
(https://uploads.tapatalk-cdn.com/20210411/b80a3294aba6897c236377c223c2cf43.jpg)
Post by: bojanglesman on April 11, 2021, 05:02:49 PM
Post by: MBGreen on April 17, 2021, 08:05:00 AM
(https://uploads.tapatalk-cdn.com/20210417/4ac10175c05eca8425f3a92da07e7c33.jpg)
Post by: bojanglesman on April 17, 2021, 08:41:03 AM
Tonight's dinner would like to say hello before they hit the grill
(https://uploads.tapatalk-cdn.com/20210417/4ac10175c05eca8425f3a92da07e7c33.jpg)
MB HAS THE MEATS!
Post by: delavan on April 17, 2021, 11:52:17 AM
Tonight's dinner would like to say hello before they hit the grill
(https://uploads.tapatalk-cdn.com/20210417/4ac10175c05eca8425f3a92da07e7c33.jpg)
MB HAS THE MEATS!
Looks like MB already had the one in the middle. : )
Post by: MBGreen on April 17, 2021, 11:54:41 AM
Looks like MB already had the one in the middle. : )
I couldn't wait.
Post by: delavan on April 18, 2021, 08:44:39 AM
I couldn't wait.
haha
Post by: MBGreen on April 20, 2021, 09:18:59 AM
Post by: Heismanberg on April 20, 2021, 09:27:07 AM
boneless/skinless chicken breasts tonight.
Okay, Johnny Utah
Post by: MBGreen on April 20, 2021, 09:29:51 AM
Okay, Johnny Utah
(https://i.pinimg.com/originals/ba/27/38/ba27383bd2b03ec4005fc8eb8c7a9769.jpg)
Post by: MBGreen on June 18, 2021, 04:28:31 PM
Post by: bojanglesman on June 18, 2021, 05:02:12 PM
Gonna smoke a 100 wings tomorrow using cherrywood. Still need to decide with rubs to use.
I'm no smokesman, but try Old Bay. I'm still a sucker for classic medium buffalo wings.
Post by: MBGreen on June 18, 2021, 05:15:55 PM
I'm no smokesman, but try Old Bay. I'm still a sucker for classic medium buffalo wings.What's Old Bay?
Post by: Heismanberg on June 18, 2021, 05:16:23 PM
What's Old Bay?
Man get outta here
Post by: bojanglesman on June 18, 2021, 05:24:48 PM
What's Old Bay?
https://www.mccormick.com/old-bay/products/seasonings-and-sauces/old-bay-seasoning
Quote
There are two things you need to know about OLD BAY® Seasoning: 1. It’s great on seafood. 2. It’s great on everything else!
Post by: MBGreen on June 18, 2021, 05:31:14 PM
https://www.mccormick.com/old-bay/products/seasonings-and-sauces/old-bay-seasoningWe don't have it up here...never heard of it
Post by: MBGreen on June 18, 2021, 05:31:34 PM
Man get outta hereShaddup
Post by: MBGreen on June 18, 2021, 05:35:45 PM
We don't have it up here...never heard of itApparently we do have it. I'll check it out
Post by: Johnny English on June 18, 2021, 05:41:08 PM
Apparently we do have it. I'll check it out
It's OK but it's a bit bland, it's pretty similar to Montreal steak seasoning. I don't understand why people buy spice blends when it's literally the easiest thing you'll ever make in the kitchen.
Post by: CatoTheElder on June 18, 2021, 06:37:00 PM
What's Old Bay?
Some terrible excrement people from Maryland are obsessed with.
Post by: insanity on June 18, 2021, 08:00:53 PM
Some terrible excrement people from Maryland are obsessed with.As someone who lived in md for 4 years I agree. Telling people it was overrated was a fun hobby of mine while I was down there. The shock and disgust was palpable
Post by: Johnny English on June 18, 2021, 08:05:35 PM
As someone who lived in md for 4 years I agree. Telling people it was overrated was a fun hobby of mine while I was down there. The shock and disgust was palpable
Level 2: tell people in Montreal that their bagels are overcooked spindly cardboard garbage. For some reason Montreal bagels have this reputation of being something special and they're really not.
Post by: insanity on June 18, 2021, 09:44:31 PM
Level 2: tell people in Montreal that their bagels are overcooked spindly cardboard garbage. For some reason Montreal bagels have this reputation of being something special and they're really not.As a long islander who is a bagel snob id disagree. Its not something I want everytime, but a hot sesame seed montreal bagel is divine
Post by: bojanglesman on June 18, 2021, 10:27:31 PM
Post by: bojanglesman on June 19, 2021, 01:22:18 PM
Happy Farter's Day to all you assholes who managed to find the right hole and went to the "pullout method" well one too many times.
Post by: bojanglesman on July 04, 2021, 03:03:52 PM
Really I just want a reason to drink all day and look like I'm busy doing something.
BTW, smoked pork butt: gaddamn it's good.
(https://uploads.tapatalk-cdn.com/20210704/ae2bc44a6ef7534ab9308377da7b4f7c.jpg)
Post by: MBGreen on July 04, 2021, 03:29:04 PM
Considering getting a smoker. Any ideas on a what to get? My buddy has a Pit Boss pellet grill, electric. Not too pricey, excrement tastes good on it. I have no idea about smoking but willing to learn. I don't want a piece of excrement but I'm not looking to drop a grand on it or anything.I have a masterbuilt 1050 charcoal smoker. Easier to maintain and you don't have to worry about pellets getting jammed in the apparatus.
Really I just want a reason to drink all day and look like I'm busy doing something.
BTW, smoked pork butt: gaddamn it's good.
(https://uploads.tapatalk-cdn.com/20210704/ae2bc44a6ef7534ab9308377da7b4f7c.jpg)
And you can control the temperature from the phone app.
Post by: Johnny English on July 04, 2021, 07:56:46 PM
I have a masterbuilt 1050 charcoal smoker. Easier to maintain and you don't have to worry about pellets getting jammed in the apparatus.That sounds like it completely defeats the point.
And you can control the temperature from the phone app.
Post by: bojanglesman on July 04, 2021, 08:04:31 PM
That sounds like it completely defeats the point.The app beeps at you to remind you to get more beer and produces fake alerts to make it sound like there is something important going wrong that you need to attend to with the smoker so you can get out of whatever it is your wife is talking to you about or trying to get you to do.
"Sorry Baby, I'd love to hear about the lady you think is a bitch at work, but there is a critical pellet humidity alert that could take down this whole flank if I don't go do something ASAP."
Post by: Johnny English on July 04, 2021, 08:06:18 PM
The app beeps at you to remind you to get more beer and produces fake alerts to make it sound like there is something important going wrong that you need to attend to with the smoker so you can get out of whatever it is your wife is talking to you about or trying to get you to do.That sounds like entirely the point.
Also most smoked food is bad. Sorry guys, it is. The obsession with smoking things needs to stop.
Post by: MBGreen on July 04, 2021, 08:46:18 PM
That sounds like entirely the point.As usual, you are wrong.
Also most smoked food is bad. Sorry guys, it is. The obsession with smoking things needs to stop.
Post by: Johnny English on July 04, 2021, 08:49:06 PM
As usual, you are wrong.As usual, your palate is not to be trusted.
It's not that smoked food can't be good. It's just that most people can't do it well.
Post by: MBGreen on July 04, 2021, 09:20:00 PM
As usual, your palate is not to be trusted.I dont give a freak if you don't trust my palate....you're still wrong.
It's not that smoked food can't be good. It's just that most people can't do it well.
Stick to what you know. Bidets, soccer, shitty fashion.
Post by: Johnny English on July 04, 2021, 09:23:28 PM
I dont give a freak if you don't trust my palate....you're still wrong.Don't take it personally, I haven't tasted your food. All I'm saying is that anyone can buy a smoker, but most people can't produce good smoked food.
Stick to what you know. Bidets, soccer, shitty fashion.
Post by: bojanglesman on July 04, 2021, 09:31:13 PM
Don't take it personally, I haven't tasted your food. All I'm saying is that anyone can buy a smoker, but most people can't produce good smoked food.The same can be said for a grill.
Post by: Johnny English on July 04, 2021, 09:36:49 PM
The same can be said for a grill.Yes but also no. Smoking isn't about cooking food, it's about introducing flavour. You need to figure out the right type of wood and the right amount of smoke to complement whatever it is you're smoking, and it's very easy to get either or both wrong.
Grilling is just cooking food over a flame rather than having a pan in between the meat and the heat. It's nothing like as difficult to do well.
Post by: MBGreen on July 04, 2021, 10:02:21 PM
Yes but also no. Smoking isn't about cooking food, it's about introducing flavour. You need to figure out the right type of wood and the right amount of smoke to complement whatever it is you're smoking, and it's very easy to get either or both wrong.I think you need to dial it back.
Grilling is just cooking food over a flame rather than having a pan in between the meat and the heat. It's nothing like as difficult to do well.
I know you like to opine on everything. But seriously, stick to what you know. This isn't your cup of tea.
Post by: Johnny English on July 04, 2021, 10:04:03 PM
I think you need to dial it back.I think you need to not take it personally that I don't like most smoked food, because that's a weird thing to do.
I know you like to opine on everything. But seriously, stick to what you know. This isn't your cup of tea.
Post by: MBGreen on July 04, 2021, 10:10:02 PM
I think you need to not take it personally that I don't like most smoked food, because that's a weird thing to do.I dont give a excrement if you like smoked food...it's not for everyone.
It's you passing your opinions on it like you know what you're talking about....when you clearly don't.
Post by: Johnny English on July 04, 2021, 10:12:35 PM
I dont give a excrement if you like smoked food...it's not for everyone.I don't like most smoked food, because most of it's done badly, because most people aren't very good at it.
It's you passing your opinions on it like you know what you're talking about....when you clearly don't.
Post by: MBGreen on July 04, 2021, 10:22:17 PM
I don't like most smoked food, because most of it's done badly, because most people aren't very good at it.You're a smoked meat food critic now? Lol
You should probably nonchalant yourself out of this thread.
Post by: Miamipuck on July 06, 2021, 09:16:22 PM
Old Bay isn't terrible. It's a regular spice mix.
Old bay is straight up garbage
Post by: Badger on July 07, 2021, 06:31:28 AM
Post by: reuben on July 07, 2021, 01:38:52 PM
I use a Korean BBQ blend called Old Boy
Great on live octopus!
Post by: Badger on July 13, 2021, 10:37:44 AM
Post by: Johnny English on July 13, 2021, 11:24:21 AM
https://m.youtube.com/watch?v=wU9Daiu5XoM
That was freaking weird, and yet oddly good.
Post by: MBGreen on July 16, 2021, 08:15:24 AM
Post by: MBGreen on March 20, 2022, 07:46:36 PM
Post by: Johnny English on March 20, 2022, 08:31:29 PM
Post by: MBGreen on May 04, 2022, 06:25:51 PM
Post by: MBGreen on May 04, 2022, 06:43:53 PM
Post by: MBGreen on May 07, 2022, 09:21:41 AM
Planning on smoking a few racks of baby back ribs on Saturday...using cherrywood. Weather permitting.
Turns out the weather is perfect today. Sunny and 23 degrees.
Firing up the smoker in about 90 mins. Using natural lump charcoal w/ chunks of hickory.
3 racks of baby backs
rubbed with a honey chipotle rub
spritzed with Dr.Pepper every 40 mins
then sauced with Maple Bourbon on 1 rack, another with an Asian sticky glaze, and one with a Carolina tangy bbq sauce....during the last hour.
time: 6 hour cook
will post pics later
Post by: bojanglesman on May 07, 2022, 10:01:09 AM
Post by: MBGreen on May 07, 2022, 11:36:48 AM
Nice. Mail me some please.Will trade for Arbys
Post by: bojanglesman on May 07, 2022, 12:45:00 PM
Will trade for ArbysHopesolo4ribs
Post by: MBGreen on May 07, 2022, 04:33:19 PM
Hopesolo4ribs(https://uploads.tapatalk-cdn.com/20220507/7094a11fd0a1bec4974a8ea58af1d6a9.jpg)
Fall off the bone ready
Post by: bojanglesman on May 07, 2022, 08:32:45 PM
(https://uploads.tapatalk-cdn.com/20220507/7094a11fd0a1bec4974a8ea58af1d6a9.jpg)(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTpSKJ6oyAqag03mB0enL2eMYYHkjmbhuk2vw&usqp=CAUvtiHo3PSNM)
Fall off the bone ready
Post by: MBGreen on May 07, 2022, 08:41:59 PM
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTpSKJ6oyAqag03mB0enL2eMYYHkjmbhuk2vw&usqp=CAUvtiHo3PSNM)
I'd eat it...and hit it afterward
Post by: bojanglesman on May 07, 2022, 08:56:00 PM
I'd eat it...and hit it afterwardShe wouldn't give either of us the time of day.
Post by: MBGreen on May 07, 2022, 09:05:32 PM
She wouldn't give either of us the time of day.Every chick loves a Canadian
Post by: bojanglesman on May 16, 2022, 05:00:17 PM
Post by: MBGreen on May 16, 2022, 05:48:35 PM
Got tomorrow off, dusting off the old grill for some burgers and chicken. Goddamn it smells so good.(https://uploads.tapatalk-cdn.com/20220516/1cca3d7fc3f85f4488947eca9adf8eca.jpg)
send some up here
Post by: bojanglesman on May 16, 2022, 06:30:55 PM
send some up hereTo late it gone #McBoisback!
Post by: dcm1602 on May 16, 2022, 07:56:34 PM
Got tomorrow off, dusting off the old grill for some burgers and chicken. Goddamn it smells so good.(https://uploads.tapatalk-cdn.com/20220516/1cca3d7fc3f85f4488947eca9adf8eca.jpg)
Those burgers don't look well seasoned
Gotta molest them with the salt and pepper
Post by: bojanglesman on May 17, 2022, 05:57:19 AM
Those burgers don't look well seasonedI tossed some on while they were in the grill. My grilling skills are squarely average.
Gotta molest them with the salt and pepper
Post by: MBGreen on August 04, 2022, 01:39:01 PM
Rubbed them down using Kosmos Honey Chipotle (see below) dry rub.
Gonna glaze them with kosmos Asian Sticky sauce...and with Blue Hogs Smokey mountain hickory BBQ sauce.
(https://uploads.tapatalk-cdn.com/20220804/33e9d59b9e7ec878596a36e45c75956a.jpg)
Post by: delavan on August 04, 2022, 04:56:41 PM
Smoking 4 racks of baby ribs this afternoon (6 hour cook) using lump charcoal and chunks of cherrywood.(https://media.giphy.com/media/p4rKligz19om6qr3qO/giphy.gif)
Rubbed them down using Kosmos Honey Chipotle (see below) dry rub.
Gonna glaze them with kosmos Asian Sticky sauce...and with Blue Hogs Smokey mountain hickory BBQ sauce.
(https://uploads.tapatalk-cdn.com/20220804/33e9d59b9e7ec878596a36e45c75956a.jpg)
Post by: MBGreen on August 05, 2022, 08:41:29 AM
Post by: MBGreen on May 14, 2023, 06:24:11 PM
Medium rare babbie
(https://uploads.tapatalk-cdn.com/20230514/c0036966c39f2ef0bdd77bd576cf4df2.jpg)
Post by: delavan on May 14, 2023, 08:25:02 PM
First reverse sear of the year(https://media0.giphy.com/media/LYDNZAzOqrez6/giphy.gif)(https://media0.giphy.com/media/LYDNZAzOqrez6/giphy.gif)
Medium rare babbie
(https://uploads.tapatalk-cdn.com/20230514/c0036966c39f2ef0bdd77bd576cf4df2.jpg)
Post by: MBGreen on July 04, 2023, 03:28:07 PM
I'd like to make the pork two ways. One with a Korean sauce (perhaps a gochujang sauce), and one with a more traditional bbq sauce (Carolina perhaps?...i dunno)
Post by: CatoTheElder on July 04, 2023, 04:21:07 PM
Might do a pork shoulder on the smoker this week (for pulled pork sliders). Any suggestions on which sauce i should use after i pull the pork? This is my first attempt...i usually do ribs, steak and wings.
I'd like to make the pork two ways. One with a Korean sauce (perhaps a gochujang sauce), and one with a more traditional bbq sauce (Carolina perhaps?...i dunno)
Carolina mustard bbq is my favorite. Here’s a decent starting point recipe.
https://www.seriouseats.com/south-carolina-mustard-sauce-barbecue-recipe
Post by: MBGreen on July 04, 2023, 04:23:13 PM
Carolina mustard bbq is my favorite. Here’s a decent starting point recipe.
https://www.seriouseats.com/south-carolina-mustard-sauce-barbecue-recipe
For me, i'd be all over this.
But my wife/kid both hate mustard. A sad state of affairs
Post by: CatoTheElder on July 04, 2023, 06:24:38 PM
For me, i'd be all over this.
But my wife/kid both hate mustard. A sad state of affairs
This causes me great pain.
Post by: MBGreen on July 04, 2023, 06:56:53 PM
This causes me great pain.
i feel that
Post by: Heismanberg on July 04, 2023, 07:04:45 PM
Carolina mustard bbq is my favorite. Here’s a decent starting point recipe.
https://www.seriouseats.com/south-carolina-mustard-sauce-barbecue-recipe
https://www.sweatmansbbq.com/
This is the greatest bbq on the planet
Post by: AlioTheFool on July 05, 2023, 07:37:30 AM
For me, i'd be all over this.
But my wife/kid both hate mustard. A sad state of affairs
My bad, I read it wrong. This is still a tragedy.
Post by: AlioTheFool on July 05, 2023, 07:45:10 AM
Post by: Johnny English on July 05, 2023, 07:57:34 AM
(It was actually really good.)
Post by: MBGreen on July 05, 2023, 08:44:48 AM
I'm really excited for BBQing. We moved into a new place back in December and I finally got my gas grill Monday night. My charcoal grill w/side smoker is in the box in my living room now, just waiting for daddy to assemble it.Tell Daddy to hurry up and assemble it....you're missing out
Post by: AlioTheFool on July 05, 2023, 09:58:22 AM
Tell Daddy to hurry up and assemble it....you're missing out
Would've done it yesterday. Had big Fourth dreams of grilling, but we wound up having to put our oldest cat to sleep. Wasn't much in the mood once we got home.
Post by: MBGreen on July 05, 2023, 10:16:32 AM
Would've done it yesterday. Had big Fourth dreams of grilling, but we wound up having to put our oldest cat to sleep. Wasn't much in the mood once we got home.Condolences
Post by: AlioTheFool on July 05, 2023, 11:58:01 AM
Condolences
Thanks. He had a good life. Just a few weeks shy of 21, so we had him longer than any right to be.
This weekend's grill will be in honor of Jaguar. RIP buddy.
Post by: Gorilla on July 05, 2023, 12:17:01 PM
Would've done it yesterday. Had big Fourth dreams of grilling, but we wound up having to put our oldest cat to sleep. Wasn't much in the mood once we got home.
Oh no!
So sorry. We're "dog people" in my house (wife allergic to cats) but have experienced similar sorrow over the years. I've mourned my most recent dog's passing more than my own grandparents.
As a kid, though, my family had cats. My cat Rusty would sleep on my bed every night and was the pet we had the longest.
20+ is fantastic; Jaguar had an awesome, long life!
Post by: MBGreen on July 05, 2023, 12:21:31 PM
Thanks. He had a good life. Just a few weeks shy of 21, so we had him longer than any right to be.I hope our cat lasts 20+ years...RIP Jaguar
This weekend's grill will be in honor of Jaguar. RIP buddy.
Post by: AlioTheFool on July 05, 2023, 01:03:58 PM
Don't want to keep derailing the thread though. It's grilling season!
Post by: delavan on July 05, 2023, 02:26:25 PM
Post by: MBGreen on July 08, 2023, 06:10:27 AM
10 hour cook (roughly)
Used a pecan/cherry rub. Spritzing every 1-2 hours with mixture of apple cider vinegar, water and apple juice.
Lump charcoal with oak and cherrywood chunks.
(https://uploads.tapatalk-cdn.com/20230708/40acd7fe5ab7ded2850ffe0ef778712d.jpg)
Post by: delavan on July 08, 2023, 12:07:04 PM
Up at 445am this morning...
smoking a pork butt for pulled pork tonight.
10 hour cook (roughly)
Nice! What are you washing it down with?
(https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Coca_Cola_Drink_Fountain_Dispenser_%2814325703596%29.jpg/480px-Coca_Cola_Drink_Fountain_Dispenser_%2814325703596%29.jpg)(https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Sow.jpg/640px-Sow.jpg)
Post by: MBGreen on July 08, 2023, 01:12:10 PM
Nice! What are you washing it down with?Probably beer
(https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Coca_Cola_Drink_Fountain_Dispenser_%2814325703596%29.jpg/480px-Coca_Cola_Drink_Fountain_Dispenser_%2814325703596%29.jpg)(https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Sow.jpg/640px-Sow.jpg)
Post by: delavan on July 08, 2023, 10:11:27 PM
Probably beer
Nice!
edit:
(https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Beer_taps_at_restaurant_Põrgu%2C_Tallinn.jpg/640px-Beer_taps_at_restaurant_Põrgu%2C_Tallinn.jpg)
(https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Sow.jpg/800px-Sow.jpg)
Post by: MBGreen on September 04, 2023, 10:06:21 AM
may have to try this technique
Post by: Johnny English on September 04, 2023, 11:11:19 AM
Post by: MBGreen on September 04, 2023, 11:23:37 AM
I grilled pork chops for breakfast while making hot sauce on the side burner, then I'm going to spend the afternoon in the pool drinking beer and watching ribs slow cook. Today is all about the grill.Yarrr