Grillin'

[SixFeetDeep]

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

[bojanglesman]

Reverse sear worked well.  Pope for meat president!

[Pope]

Reverse sear worked well.  Pope for meat president!

Happy to hear it

I love big fat juicy meat inside of me

[bojanglesman]

Happy to hear it

I love big fat juicy meat inside of me

This guy.

[guinness77]

This fuckin guy.

FYP tommy style

[Pope]

Grilling SZN is back

[bojanglesman]

Grilling SZN is back

excrement, now I'm hungry.

[Johnny English]

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.

[bojanglesman]

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.

[MBGreen]

Trying my hand at making smoked chicken wings in my new smoker/grill. 

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

[Heismanberg]

Looks awesome

[MBGreen]

Looks awesome

They turned out amazing...perfect amount of char and smoke flavor. No sauce required.

[bojanglesman]

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.

[Johnny English]

I count at least 39 pieces of chicken on that grill. Are you eating them all yourself?

[MBGreen]

I count at least 39 pieces of chicken on that grill. Are you eating them all yourself?

Nope