Grilling/BBQ Thread
- Thread starter Wildin
- Start date
i wish i could say its easy, im fighting some very light occasional sprinkling and a very slight breeze every so often which sucks for for maintaining an ideal temp. Ive been fighting it for the last hour roughly.Man a lot of you guys have talent on the grill.
the thing all people that grill need to know, especially for charcoal grillers, is that to maintain temp its not about how much charcoal you use, its all about adjusting the vents. I typically leave my bottom vents in 1 particular spot which is less than 50% open and only adjust the top vent. and i can hold consistent temps of 400, 225, 250, 325, 350, 375 its all about the slight adjustments. it sucks to have to work out but like ive said time and time again, look at the grocery store a lot of times they are damn near about to throw meat away, thats how i come across a lot of chicken and beat to practice on. the good part about practice is you can eat it.
Yeah I feel you . I'm not a griller just a eater. That chicken you made earlier looked good man.
its always a hit. even little kids from age 2 and to 8 love it. ive found they dont like a lot of grilled food. they will always eat hot dogs and some will do grilled burgers but with this chicken they will hang with the big dogs eating 3-5 pieces. ive had to bottle up the sauce and give it to fam and a few friends. i mix it up every time i make it, sometimes i just use the bare ingredients and its more of a marinade sauce, other times i'll thicken it up so its like a traditional ketchup or barbecue sauce which a lot of people prefer because they'll keep it in the fridge and just throw it on some kfc/popeyes or a homemade burger or steak or something
This rack is kickin my ass, I slept on the temp, when I went out in 1 hour to mop it, I picked up the racks and they have a very nice bend so I hit them with the thermometer and they were hittin about 140 which according to usda it is cooked/edible at 145, now since its beef ribs there is fat between the meat and such that needs to melt, so racks of ribs arent taken off smokers until about 190. The only thing these ribs can do at this point is get dryer, no matter how much I mop them so I foiled them poured some mop into the foil, wrapped them and threw them on the grill for another hour.
I have a second set of racks ive taken out and are laying in the sink, if I can get them thawed im going to keep it goin. but I dont know if I can get them to go from frozen to room temp in an hour or 2.
My goal with these are to unwrap them, probe them and if the temp aint at 190 then keep the probe in and continue smoking until they hit the target temp, its going to be a modified 3-2-1/2-2-1
The little rack ended up being fine...the center cut didn't have a lot of meat on itin the end...lots of grisle/fat...im starting the second rack now. we will see how that goes.
Last edited:
internal temp is about 190, should be about 30 mins left or so
these ones turned out good.
They took about 3.5 hrs..hit the target temp fat melted, just good juicy meat. i didn't put a rub on just salt and pepper.
Last edited:
Made this with my grandad we still grilling
They look goodbreh, I did another rack yesterday. thats 4 racks in about 3 days. I did 1 yesterday, 2 the day before and another rack two days prior. I just needed to get my method down. idk if im going to grill today, even though I have 2 burgers thawed.....might do them for lunch
