Grilling/BBQ Thread

[bangbreh]

I just don't like the taste. It has that weird aftertaste. Like gamey/wild

Them trader joes racks they sell are piff
My step dad hunts deer and all that shyt so it was the first time I actually experienced "gamey" tasting food and I hated it. Never enough seasoning to mask it.
Lamb is different than chicken, beef or pork but far from gamey imo. I do find the flavor a bit rich tho.

 

[NatiboyB]

Yes bring back this piff

 

[Supreme]

My grill going to stay lit in the summer​

 

[Wildin]

@bangbreh

im getting busy

chopped up the fresh oregano and basil, chopped up 5 cloves of garlic, did the soy sauce, vinegar and olive oil, let it sit overnight like you said

im just basting it every 5 to 10 while it finishes.

 

[Wildin]

@ORDER_66

@bangbreh my thoughts on the chicken is that its dope. its good. I think anytime you marinade chicken in soy sauce unless you're like me then you always get the salt content that chicken needs in order for it not to be bland. I personally enjoy and prefer a lower sodium content than most, but I still like flavor, so I dont want my chicken bland. Whenever I use soy sauce I always use the low sodium shyt cause I want the flavor but not the salt, but with this I used regular soy sauce, and could see others tearing this shyt up, it has the perfect salt ratio especially for home cooked chicken. usually if you use 3 tablespoons of salt it can be too much or too little but this was just right. A huge thing for me is that I seared the thighs right so that outside skin was crispy and the marinade permeated the chicken in and out so it wasnt just surface flavor. The salt vinegar combo helped permeat and really get flavor inside the meat- so thanks and props for that.

I would recommend others try it out but don't be afraid to add other flavors like some cayenne to spice it up

 

[bangbreh]

@ORDER_66

@bangbreh my thoughts on the chicken is that its dope. its good. I think anytime you marinade chicken in soy sauce unless you're like me then you always get the salt content that chicken needs in order for it not to be bland. I personally enjoy and prefer a lower sodium content than most, but I still like flavor, so I dont want my chicken bland. Whenever I use soy sauce I always use the low sodium shyt cause I want the flavor but not the salt, but with this I used regular soy sauce, and could see others tearing this shyt up, it has the perfect salt ratio especially for home cooked chicken. usually if you use 3 tablespoons of salt it can be too much or too little but this was just right. A huge thing for me is that I seared the thighs right so that outside skin was crispy and the marinade permeated the chicken in and out so it wasnt just surface flavor. The salt vinegar combo helped permeat and really get flavor inside the meat- so thanks and props for that.

I would recommend others try it out but don't be afraid to add other flavors like some cayenne to spice it up

That recipe is a staple here, glad you enjoyed

You use 3 tablespoons of salt sometimes

 

[AmenhotepIV]

Next I am grilling a whole pig and a turkey

UEENO

 

[ba'al]

Damn. Looks so good.
I went vegetarian a while ago though
*bites carrot stick*

 

[TNOT]

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.

Your grill is too hot, if you're placing meat directly over coals, and your coals are too hot the meat will cook unevenly.

I only cook steaks directly over extremely hot coals. I like my steaks medium so the quicker they cook the better

 

[TNOT]

@ORDER_66

@bangbreh my thoughts on the chicken is that its dope. its good. I think anytime you marinade chicken in soy sauce unless you're like me then you always get the salt content that chicken needs in order for it not to be bland. I personally enjoy and prefer a lower sodium content than most, but I still like flavor, so I dont want my chicken bland. Whenever I use soy sauce I always use the low sodium shyt cause I want the flavor but not the salt, but with this I used regular soy sauce, and could see others tearing this shyt up, it has the perfect salt ratio especially for home cooked chicken. usually if you use 3 tablespoons of salt it can be too much or too little but this was just right. A huge thing for me is that I seared the thighs right so that outside skin was crispy and the marinade permeated the chicken in and out so it wasnt just surface flavor. The salt vinegar combo helped permeat and really get flavor inside the meat- so thanks and props for that.

I would recommend others try it out but don't be afraid to add other flavors like some cayenne to spice it up

For the price that Weber kettle girll can not be beat. Perfect coal set up too.

 

[Wildin]

You use 3 tablespoons of salt sometimes

I was just throwing that out there..I keep a low sodium intake or atleast try to. I don't use a lot of salt. My girl is mixed (white mom, black dad) she don't be using any salt...I be tastin her food sometimes like

 

[Wildin]

For the price that Weber kettle girll can not be beat. Perfect coal set up too.

I do everything on it. I've inherited a couple other grills a propane one that will never be used then a one with an offset smoker. Thats cool theres tons of room on it and I thing the rectangle shape is easier for meat layout but for smoking, i'll either use a weber smokey mountain but generally just do it all on the kettle.

 

[Wildin]

Your grill is too hot, if you're placing meat directly over coals, and your coals are too hot the meat will cook unevenly.

I only cook steaks directly over extremely hot coals. I like my steaks medium so the quicker they cook the better

@ORDER_66 in addition there is direct/indirect anytime the food is over the coals its direct, whenever the food is away from the coals its indirect the only time you want direct is really to sear any other time you really just need to food near and just let the heat cook it.

 

[BaldingSoHard]

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

I'm trying this now. Didn't have any herbs on hand so I chopped up a bunch of garlic and threw it in there. Also added juice from 1/2 a lemon and since I didn't have regular vinegar I used apple cider vinegar. Hopefully it won't throw the taste off too much. Gonna cook the chicken on indirect heat with some hickory chunks. Will let you know how it turns out.

 

[kingstl]

we got hella leftovers at home...if we didnt i'd be BBQ'ing today after looking at these pics