That's not too bad...I dont know how the apple cidar vinegar and lemon juice will work but i know id zest the lemon and get some of that on the chicken either in the marinade or just on it before you start cooking it.
Grilling/BBQ Thread
- Thread starter Wildin
- Start date
That's not too bad...I dont know how the apple cidar vinegar and lemon juice will work but i know id zest the lemon and get some of that on the chicken either in the marinade or just on it before you start cooking it.
Capital Steez
All Star
Just made some grilled pork loin last night. I marinated the pork loin in olive oil and seasonings, then seared it on each of its sides in a pan for 8-10 minutes. After that I slow roasted it on the top shelf of a grill for about an hour at 400 degrees. Final results were spectacular. I support this thread to the fullest. Lol.
Im that dude that has gets the entire neighborhood smellin grilled food
I'm pretty sure my burger game cannot be fukked with, period point blank.
Ive done it all from grounded my own beef, mixed in my own filler, added extras like mushrooms and onion, bacon, etc. Or just went stock
@ORDER_66 are your burgers still sticking breh? My advice is to just by ground chuck, not ground beef with fat 15 to 20 maybe 25 if you can find it 85/15, 80/20 75/25....honestly if you get a good fat range roughly 80/20 if not a little more fat the meat will speak for itself and it will be juicy as long as you cook it right. Therefore imo you dont need much if any marinade but you can do so, just a lil salt and pepper, otherwise if you want to gourmet it up salt pepper, thyme, garlic etc then do it. 2lbs should get you 6 thick burgers. I throw mine right over the fire for 3 minutes a side top off to get a sear and they never stick. If you have a good fat content in the burger its going to drip out, get the flames up and not stick then move it away from the fire put the top on the grill and cook for 7/8 mins
My herbs are going crazy I had about a week of rain, I gotta trim the chives. Parsley has a couple yellow leaves too.
I'm pretty sure my burger game cannot be fukked with, period point blank.
Ive done it all from grounded my own beef, mixed in my own filler, added extras like mushrooms and onion, bacon, etc. Or just went stock
@ORDER_66 are your burgers still sticking breh? My advice is to just by ground chuck, not ground beef with fat 15 to 20 maybe 25 if you can find it 85/15, 80/20 75/25....honestly if you get a good fat range roughly 80/20 if not a little more fat the meat will speak for itself and it will be juicy as long as you cook it right. Therefore imo you dont need much if any marinade but you can do so, just a lil salt and pepper, otherwise if you want to gourmet it up salt pepper, thyme, garlic etc then do it. 2lbs should get you 6 thick burgers. I throw mine right over the fire for 3 minutes a side top off to get a sear and they never stick. If you have a good fat content in the burger its going to drip out, get the flames up and not stick then move it away from the fire put the top on the grill and cook for 7/8 mins
My herbs are going crazy I had about a week of rain, I gotta trim the chives. Parsley has a couple yellow leaves too.
I'm pretty sure my burger game cannot be fukked with, period point blank.
Burger lookin kinda pink there breh
You black?
ORDER_66
Demon Time coming 2024
Im that dude that has gets the entire neighborhood smellin grilled food
I'm pretty sure my burger game cannot be fukked with, period point blank.
Ive done it all from grounded my own beef, mixed in my own filler, added extras like mushrooms and onion, bacon, etc. Or just went stock
@ORDER_66 are your burgers still sticking breh? My advice is to just by ground chuck, not ground beef with fat 15 to 20 maybe 25 if you can find it 85/15, 80/20 75/25....honestly if you get a good fat range roughly 80/20 if not a little more fat the meat will speak for itself and it will be juicy as long as you cook it right. Therefore imo you dont need much if any marinade but you can do so, just a lil salt and pepper, otherwise if you want to gourmet it up salt pepper, thyme, garlic etc then do it. 2lbs should get you 6 thick burgers. I throw mine right over the fire for 3 minutes a side top off to get a sear and they never stick. If you have a good fat content in the burger its going to drip out, get the flames up and not stick then move it away from the fire put the top on the grill and cook for 7/8 mins
My herbs are going crazy I had about a week of rain, I gotta trim the chives. Parsley has a couple yellow leaves too.
Summertime on the way I'll be cooking this year good looking out breh....
Burger lookin kinda pink there breh
You black?
Hell yeah im black.
That's the camera, I only eat steaks medium rare, every thing else is just medium. My burgers are light brown
Breh you tough on the grill
Keep this thread going. Gonna need tips for when I start grilling
hot dogs in the middle dont look cooked
Deep cleaning the grill today...had a grease fire. shyt was brazy.
ORDER_66
Demon Time coming 2024
Deep cleaning the grill today...had a grease fire. shyt was brazy.
Everything looks great but the hotdogs don't look done at all.... we usually pull them out when they get black..
Yinny
I miss LLC Twitter
Feel free to drop a swordfish recipe in here, I can't stomach another piece of salmon
Im that dude that has gets the entire neighborhood smellin grilled food
I'm pretty sure my burger game cannot be fukked with, period point blank.
Ive done it all from grounded my own beef, mixed in my own filler, added extras like mushrooms and onion, bacon, etc. Or just went stock
@ORDER_66 are your burgers still sticking breh? My advice is to just by ground chuck, not ground beef with fat 15 to 20 maybe 25 if you can find it 85/15, 80/20 75/25....honestly if you get a good fat range roughly 80/20 if not a little more fat the meat will speak for itself and it will be juicy as long as you cook it right. Therefore imo you dont need much if any marinade but you can do so, just a lil salt and pepper, otherwise if you want to gourmet it up salt pepper, thyme, garlic etc then do it. 2lbs should get you 6 thick burgers. I throw mine right over the fire for 3 minutes a side top off to get a sear and they never stick. If you have a good fat content in the burger its going to drip out, get the flames up and not stick then move it away from the fire put the top on the grill and cook for 7/8 mins
My herbs are going crazy I had about a week of rain, I gotta trim the chives. Parsley has a couple yellow leaves too.
My burger game vicious... I use Angus meat and don't mash them all up tight so it's stays juicy and
Everything looks great but the hotdogs don't look done at all.... we usually pull them out when they get black..
hot dogs in the middle dont look cooked
Of a bunch of adults we had two 3 year olds a 4 four old and a 5 year old. The person that had a 3 year old brought those hot dogs in a zip lock bag and warmed them up in the water and asked me to toss them on and put some grill marks on'em.
I typically use grill those thicker all beef dogs, you can tell these are the cheap bun length ones.
Beef Ribs.
I put these on at 11 am central going to take them off at 5ish, 5:30 if they are right. Smoking them with maple chunks at about 280-290 degrees. I let them marinade over in guinness, soy, honey, molasses, salt, pepper, garlic, paprika, whiich is a basic marinade not asian or spicy just compliments the beef.
edit: over half way done, took a peek just to see how my wood was doing, added more
I put these on at 11 am central going to take them off at 5ish, 5:30 if they are right. Smoking them with maple chunks at about 280-290 degrees. I let them marinade over in guinness, soy, honey, molasses, salt, pepper, garlic, paprika, whiich is a basic marinade not asian or spicy just compliments the beef.
edit: over half way done, took a peek just to see how my wood was doing, added more
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