24 pieces of chicken hickory smoked, marinaded in italian dressing some seasoning nothing special....they went like hotcakes for alittle over 14 people. fresh potato salad, beans, green beans...
Damn this look good as hell bruh.
Grilling/BBQ Thread
- Thread starter Wildin
- Start date
Damn this look good as hell bruh.
Dill with salmon is a must, I wont cook salmon without it, butter, garlic and black pepper.Cedar planked salmon and trout
For the salmon I seasoned with salt and pepper, placed some dill, butter and lemon slices on it
For the trout I made a paste type garnish with minced dill, garlic, lemon zest and olive oil
If ya'll wanna try the goat chicken marinade ?
I usually do drums and thighs. Do equal parts of white vinegar, soy sauce and olive oil. Oregano, basil, loads of garlic and black pepper. Let that bytch marinate for a long ass time. I did it overnight and shyt was
Try that shyt and post your thoughts.
Thank me later
Dill with salmon is a must, I wont cook salmon without it, butter, garlic and black pepper.
If ya'll wanna try the goat chicken marinade ?
I usually do drums and thighs. Do equal parts of white vinegar, soy sauce and olive oil. Oregano, basil, loads of garlic and black pepper. Let that bytch marinate for a long ass time. I did it overnight and shyt was
Try that shyt and post your thoughts.
Thank me later
From the marinade straight to the grill? I'll do 1/2 cup vinegar, oil, and soy then a tablespoon plus half for the herbs and season to taste with the pepper might do it Friday for lunch
the cac mamba
Veteran
these are my go to sauces right now
Damn your dishes look good breh...respect. I've been grilling a lot more in the last year or 2 but I got a hard time if I'm not following exact recipees. Can't estimate seasoning for shyt
Seasoning is a bytch to purchase especially if you cook a lot. For the most part all seasonings are a combination of basics like onion powder, garlic powder, black pepper salt, paprika. Where the curveball aka specialties that make certain prebottled seasonings come in is brown sugar, various simple herbs like oregano, thyme, basil, some cumin, crushed bell pepper, various dried zests aka lemon zest (just the yellow scraped from the peel).
Seasonings are pretty simple to make, onion salt is onion powder plus table salt...garlic salt etc. Lemon pepper is lemon zest + peppercorns or black pepper.
Your better off finding a commercial or restaurant size/style of seasonings local but online is good too, get salt, black pepper, paprika, cumin, onion powder, garlic powder, herbs are always the best fresh but it doesn't hurt to have some dried herbs around. I advise buying starter plants for basic herbs thyme, basil, oregano, parsley that's your Italian shot right there, rosemary, sage, cilantro, chives, dill, tarragon. That a pretty much all you need, a little water, decent sunlight..freshness every meal.
Ronnie Lott
#49erGang
Starting the year off right.
Rack of Lamb.
This was a meal that never really popped until it hit the plate. The herb pesto really compliments the lamb well. I dont know why people like mint jelly, mint jelly is a negative association with lamb for me. Anyway here we go. Definitely let the lamb marinate in lemon juice, olive oil and rosemary.
Lamb?
Fade Runner 2049
Veteran
Gotta step my game up nikkas grilling on wood planks and shyt
summertime is coming
Ronnie Lott
#49erGang
I learned the bbq/grill game from my OG uncles. I got this on lock from how to season, how to marinade, what coals to use, wood chips, making your own sauce, to tenderizing 
I have a bbq grill and a turkey smoker
I have a bbq grill and a turkey smoker
ORDER_66
Demon Time coming 2024
Quick question I wanted to ask again since im gonna be bbqin this summer how you cook the meat on the open grill again without ripping the skin. I could never master that trick... I wanted to do fish and shrimp this year too. 
@Savior I say learn to cook the meat right, whether its chicken, burgers, steaks, ribs whatever. You'll never serve a bad meal if the meat is cooked right. People will always season to their taste anyway whether they add salt and pepper or cover the meat in some sauce or condiment. Everyone knows theyve had to cover a bad steak in some sauce or a dry ass burger in some ketchup and mustard. Salty dry ass meat is a sorry excuse for a cookout.
Do it breh. Any time me and the homies BBQ I bring that and they're
asking for the recipe.Oh yeah, sliced white onions but we usually do that when we use the marinade for flank steak. The onions obviously sit easily on the steak. Next time I'm gonna maybe try teriyaki instead of soy sauce and add sriracha.
And yeah, straight from the marinade to the grill and baste and pour them juices the whole time.
Without a doubt the best chicken and flank steak I've ever had
And OP-your username kills me every time
Quick question I wanted to ask again since im gonna be bbqin this summer how you cook the meat on the open grill again without ripping the skin. I could never master that trick... I wanted to do fish and shrimp this year too.
What skin are you talking about? I dont know what you mean about rippin skin, steaks and burgers, ribs and pork chops dont really have a tearable skin..chicken does I just sear it and cook the chicken enough to where its kinda crispy and just melts in your mouth.
ORDER_66
Demon Time coming 2024
No the burger meat tends to rip once i try to flip it over like the grill makes it stick for some reason. Any idea how to counteract that?
I want it like the commercial where I can just flip the burger over and cook it on the grill without it tearing. my moms uses aluminum foil each time. I wanna do something better this year...