Grilling Thread ‘18
- Thread starter Kooky Kats
- Start date
- No; haven't had it
- Sounds awesome
- I think it's hilarious you are posting this at 7:15 AM; like you woke up on a Monday morning and are already thinking about barbecuing.
- Not judging at all
Welp, when work day is from 8:00 am - 9:00 pm, one must be organized when throwing a BBQ for 20 people.
Judge away.
Using this dude’s recipe... but want more insight on temps for an Egg.
Had a Beyond Meat burger off the grill the other day. Fantastic.
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Delete your account
I have a buddy who swears by them. He eats meat but his wife is vegan. Says he puts bacon on them occasionally - which confuses the hell out of everybody.
Don’t listen to this, at 4:20 everything tastes good
Had a Beyond Meat burger off the grill the other day. Fantastic.
Mods! Please ban Willy immediately if not sooner.
TIA
I smoked a pork belly bout a month ago...It was ok but not a big fan. I watched this video prior to cooking mine..
[laughing] Willy being a vegan, but wants to eat human meat.
I guarantee you meat from a vegan human is awful.
I would never eat you Willy. You would taste fn awful.
(those burnt ends look like the best snack ever)
I would never eat you Willy. You would taste fn awful.
(those burnt ends look like the best snack ever)
Had a Beyond Meat burger off the grill the other day. Fantastic.
Willy you were given canine teeth for a reason.
Someone was a fan of the bootleg Mark Knopfler crank call tapes!
BGE just came out with some pretty freakin cool modular tables. Not too expensive either.
I've seen some of those. I have a large space, and I'm wanting to basically have an outdoor kitchen style setup -- lots of counter space, cabinets underneath, and room for another vessel of some sort -- likely a pellet or gas grill for simpler weeknight stuff.
shew...had to read that twice...!
Don't worry though, I still got it. Last round of steaks I was told by 2 respectable people it was the best steak they've ever had. Speaking of which, my season has be dailed in.
Predominantly salt and pepper based but I use garlic powder, paprika and a dash of chipotle. Give it a better crust than just salt+pepper.
Predominantly salt and pepper based but I use garlic powder, paprika and a dash of chipotle. Give it a better crust than just salt+pepper.
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Smoked three 7 pound butts for my daughters high school graduation party. Foolproof and a big money saver.
I love my WSM. I filled it up with charcoal at 1AM and it was still sitting at 250F fifteen hours later.
I’ve thought about moving to a 22” model but I don’t think I would get rid of the smaller one.
BBdK....if you want a black granite countertop it can be all yours. You just have to haul it off and get someone to fabricate it.
I love my WSM. I filled it up with charcoal at 1AM and it was still sitting at 250F fifteen hours later.
I’ve thought about moving to a 22” model but I don’t think I would get rid of the smaller one.
BBdK....if you want a black granite countertop it can be all yours. You just have to haul it off and get someone to fabricate it.
Just threw a party for workmates yesterday....
Pork Belly Burnt Ends (Malcolm Reed/ATBBQ)
1 Pork shoulder
3.5 lbs Gulf Coast Grilled Shrimp (Steven Raichlen)
3 TriTips SousVide, then Grilled @600°
Collard greens
Tater Salad
nana Puddin
Bourbon flights
Woodford
Noah’s Mill
Basil
Blanton’s
Fuggin awesome. All.of.it.
First party I threw that I wasn’t fighting weather.
Workmate made a balsamic strawberry pie with lattice crust which stole the show. Amazing.
Pork Belly Burnt Ends (Malcolm Reed/ATBBQ)
1 Pork shoulder
3.5 lbs Gulf Coast Grilled Shrimp (Steven Raichlen)
3 TriTips SousVide, then Grilled @600°
Collard greens
Tater Salad
nana Puddin
Bourbon flights
Woodford
Noah’s Mill
Basil
Blanton’s
Fuggin awesome. All.of.it.
First party I threw that I wasn’t fighting weather.
Workmate made a balsamic strawberry pie with lattice crust which stole the show. Amazing.
I went down to Findlay Market Saturday morning and picked out 3 tri tips from Eckerlin Meats.
Simple but fairly heavy rub of coarse salt, pepper, granulated garlic and dried parsley.
Threw them on the top rack of my Weber Smoky Mountain. No water pan. 3 hickory chunks. 20 minutes at 325 then flipped them. Pulled them off at 125 degrees and finished them directly over the coals.
Sliced 'em up against the grain and served them with homemade Chimichuri on the side.
While they were smoke roasting, I did 3 lbs of fresh Kielbasa from Kroeger & Sons on the bottom rack. Served them with peppers & onions.
Turned out excellent. Fed around 30 peeps.
Simple but fairly heavy rub of coarse salt, pepper, granulated garlic and dried parsley.
Threw them on the top rack of my Weber Smoky Mountain. No water pan. 3 hickory chunks. 20 minutes at 325 then flipped them. Pulled them off at 125 degrees and finished them directly over the coals.
Sliced 'em up against the grain and served them with homemade Chimichuri on the side.
While they were smoke roasting, I did 3 lbs of fresh Kielbasa from Kroeger & Sons on the bottom rack. Served them with peppers & onions.
Turned out excellent. Fed around 30 peeps.
While trying to find an authentic Chimichurri recipe, I came across an angry vocal faction of Argentinians that hate all things green sauce Chimichurri... according to them, it should be a red pepper sauce.
Whatever.
I did mine half parsley, cilantro and fresh oregano...*gasp* pulsed in a blender.
Whatever.
I did mine half parsley, cilantro and fresh oregano...*gasp* pulsed in a blender.
I go green as well, but I don't put oregano in mine. I go with parsley, cilantro, crushed red pepper, red wine vinegar, olive oil, s&p and a little lemon juice. Way more parsley than cilantro.
In a food processor.
Me too. But not purée... needs to be a little a little rustic.
50-50 parsley/cilantro but with a few sprigs of fresh oregano as well. Garlic.
I use Gray salt.
Oh yeah, I forgot garlic. The most important ingredient. I put a shitload of garlic in there. I go closer to 4-1 parsley to cilantro, though. I'm gonna try a little oregano next time. I've seen it in recipes, but never tried it.