Grilling/BBQ Thread
- Thread starter Wildin
- Start date
I don't know too many Blacks that use gas grills...I'm dead seriousEither in San Diego, Vegas, FL, Chicago, TX, or TN...I don't see it too much.
I live in Alabama. All the locals cook on coals or wood. Them big city slicker implants be cookin on gas grills or cooking the meat on aluminum foil
Be a phegget on the grills brehs.
came out really really well. I ended up taking off the 2 lumps of wood I had on it because too much smoke on an entire bird causes the outside skin to get rubbery. I took it off at the right time because the skins was crisp and and some texture to it when I cut into it, the rest is very succulent.
I wish I had a dog because he'd be eatin good off the skeleton of this bird. I gave it a once over myself.
I used a campbells soup can, but no beer. just water.
$8 chicken about 4.25lbs
a little olive oil a lil salt, pepper, garlic (minced) a lil onion powder. Just see whats in various chicken rubs you'd buy from the store and mix them up.
for a chimney full of charcoal with the right temp adjust and about 1 hour and 15 minutes...this is well worth it. You can catch birds on sale too if they are about to expire or something
Silver Surfer
Veteran
I guess i will show yall how it's done....
This how I get down every weekend if Im at the house...
This how I get down every weekend if Im at the house...
JP_614
Superstar
When is the fight?
this saturday fam
I guess i will show yall how it's done....
This how I get down every weekend if Im at the house...
I know you just set them chicken legs down on the foil to cool off
Silver Surfer
Veteran
I know you just set them chicken legs down on the foil to cool off
I was taking them off the grill
Did some practice on some brats. Found packs of 5 for $1.50 copped 3 packs. Found and hour and said
I'm starting to work on presentation. I've grilled enough to get the temp control down, times down, and make edible food, now I am working on presentation, that shyt that not only tastes good but looks good too. I reverse seared these brats, (about 2 minutes each side on the over direct, then the rest on indirect). I am happy with how they came out.
At some point im gonna cop that different grate that I posted here. from http://www.cast-iron-grate.com/ They can sear patterns on steaks and burgers in a pretty dope way, id say to youtube it as im too lazy to link pics/vids.
he hasn't been shipping them in years thoughmy christmas gifthttp://www.cast-iron-grate.com/
89.99 so if you see some thot on instagram or facebook and you check her amazon wishlist or the like and you see one dont be like "Why she want a cast iron grill grate? or Who she cookin for? Dont ask no questions....just buy the damn grate
I went to a bbq store and they had a couple cast iron grates on the shelf. A sales guy talked to me and I told him what I was considering. Long story short, cast iron grill grates are shyt. They do hold heat a lot better than stainless steel grates, however the maintenence and up keep refute the point of owning cast iron at all. A cast iron skillet has pours which hold oil and grease and what not and creat a better cooking surface the more you use it, whereas to prevent a cast iron grill grate from rustng you have to oil it, keep it from getting condensation (which will rust), and you never really get the benefits of cast iron like you would a skillet. Also because it burns so much hotter it doesnt evenly cook so for a steak, where it is directly on the grate it could be too done whereas the spaces between the grates arent done enough, by the time those spots are cooked, its all uneven. The stainless ones that come with grills touch the surface of the meat more and at lower temps than the cast iron and create a more even cooking surface and after 3-5 years depending on how often you grill they can be replaced for cheap.
Although thick diamond shapes in the meat look cool, overall for a true bbq enthusiast this product and similar products are rated :DO NOT BUY
I have to use propane bc of restrictions at my apartment complex 
I make it work though. I got an old Weber joint with cast iron grates (grill marks are
) I have a grip of cherry, hickory, and oak. I chip it up and put it in fist sized aluminum foil balls, put it under the grates I can produce a smoke ring that is comparable to an A-/B+ job on a charcoal smoker, no lie.
A few pointers:
Steaks: Grill as hot as possible, at least 500F, preferably about 700F, preheated for a few minutes to get. Lid closed, one flip, about 2 minutes per side for medium on a 1 inch steak. Produces a nice sear on the outside without cooking the inside too much. Put it off to the side to bring it up to medium-well, or pull it earlier for medium rare. Always rest it at least 5 minutes -- I use the backside of a slotted spatula to let it breathe.
Brats: use a foil pan on the grill, dump a beer into it. Par-boil the brats in the beer, lid closed with smoke. Then grill to finish. You will get a smokier flavor this way than doing the beer on the stove.
Chicken: 500F, indirect. You get crisp skin and juicy chicken.
Ribs: 3-2-1 (3 hour smoke, 2 hours foil, 1 hour grill) for spare ribs. 2-2-1 for baby backs. Do not cook baby backs for 6 hours, it's overkill.
All storebought sauces are
, especially if they dont use real sugar. Using store bought sauce on a piece of meat that is cooked for hours is lazy self-sabotage. Just stick to dry rubs if you cant get your sauce game together.
My go-to dry rub: 4 parts smoked paprika, 1 part onion powder, plenty of sea salt and either lemon pepper or rainbow pepper.
Instant read thermometer is the best spent money for upping your bbq game.
I make it work though. I got an old Weber joint with cast iron grates (grill marks are
) I have a grip of cherry, hickory, and oak. I chip it up and put it in fist sized aluminum foil balls, put it under the grates I can produce a smoke ring that is comparable to an A-/B+ job on a charcoal smoker, no lie. A few pointers:
Steaks: Grill as hot as possible, at least 500F, preferably about 700F, preheated for a few minutes to get. Lid closed, one flip, about 2 minutes per side for medium on a 1 inch steak. Produces a nice sear on the outside without cooking the inside too much. Put it off to the side to bring it up to medium-well, or pull it earlier for medium rare. Always rest it at least 5 minutes -- I use the backside of a slotted spatula to let it breathe.
Brats: use a foil pan on the grill, dump a beer into it. Par-boil the brats in the beer, lid closed with smoke. Then grill to finish. You will get a smokier flavor this way than doing the beer on the stove.
Chicken: 500F, indirect. You get crisp skin and juicy chicken.
Ribs: 3-2-1 (3 hour smoke, 2 hours foil, 1 hour grill) for spare ribs. 2-2-1 for baby backs. Do not cook baby backs for 6 hours, it's overkill.
All storebought sauces are
, especially if they dont use real sugar. Using store bought sauce on a piece of meat that is cooked for hours is lazy self-sabotage. Just stick to dry rubs if you cant get your sauce game together. My go-to dry rub: 4 parts smoked paprika, 1 part onion powder, plenty of sea salt and either lemon pepper or rainbow pepper.
Instant read thermometer is the best spent money for upping your bbq game.
I'm going to put these on tomorrow morning low and slow for about 7 hrs
mine is roughly
it took lots of trial and error to really get it right or close to right, i like the flavor of the meat so often i'll just use salt and pepper but if i have guess and dont want to seem broke, bland and am not going to go out on a limb to impress people by having all those name brand seasonings and shyt i'll throw that on some pork or beef and people are pleased.
mine is roughly
- 1/4 cup brown sugar (packed).
- 1/4 cup coarse Kosher or sea salt.
- 1/4 cup chili powder
- 3 tblsp ground pepper
- 1 tblsp garlic powder
- 1 tsp cayenne pepper
it took lots of trial and error to really get it right or close to right, i like the flavor of the meat so often i'll just use salt and pepper but if i have guess and dont want to seem broke, bland and am not going to go out on a limb to impress people by having all those name brand seasonings and shyt i'll throw that on some pork or beef and people are pleased.
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The trick with cast iron upkeep is to get some spray oil. I use coconut. I spray it before and after use, and brush it down. It takes about 10 seconds, and I oil and brush my shyt anyways so it's zero extra for me. People massively overrate the maintenance. Homeboy I bought the grill from on CL tried to talk me out of it like nah you don't want these, but it was obvious that he didn't mean to do me any favors, so I took them. Grate decision.
I won't knock it,i was a huge fan til I talked to that dude who been bbqing for 25 years. There's a reason cast iron isn't used in competition and it ain't price or maintenance