Breh I'm coming to your crib for the fight
You better make some ribs tho
I'm thinking I'm going to do pulled/shredded beef.
Grilling/BBQ Thread
- Thread starter Wildin
- Start date
I'm thinking I'm going to do pulled/shredded beef.
Gully Bull
Love Sponge
Taking the time to make stuffed burgers will pay dividends when your guests bite into em. I made BBQ Gouda, bacon cheddar and horseradish & steak burgers today.
Don't forget the buns
http://www.foodrepublic.com/2011/06/09/5-awesome-stuffed-burger-recipes
Pics I took are nothing special
Don't forget the buns
http://www.foodrepublic.com/2011/06/09/5-awesome-stuffed-burger-recipes
Pics I took are nothing special
the bossman
Superstar
looks good bruh
Some of my work yesterday for my aunts bday. Chops and wings right there, also threw down some steak and burgers
but stop eating all that gasoline in your food
get you one of these to start your coals instead
sayyestothis
Free the guys
^^^ how the wings come out smoked?
I am solely a propane guy and am also afraid of smoking but my buddy smokes beef tenderloin and it is amazing...
Lakers Offseason
Superstar
If you haven't smoked a lot of other cuts of meat, you should do Pork shoulder or pork ribs first. Smoking requires temperature control and Brisket is a pretty big cut of meat and can dry our if you're not on top of your temperature control. Pork ribs don't need to be smoked all too long and pork shoulder has enough fat that even if your temperature fluctuates, it's still gonna be moist.
Once you've gotten used to control your smoker's temperature, watch this vid on smoking a brisket
Any lean grilling meals?
Good tongs are a must. You have to have some that are sturdy, and wont pierce the meat because of sharp teeth on the end causing all the juices to run out of your meat.
For $5 walmart has some backyard grill (thats the brand) 16 in tongs with rubber handle that are complete steel. Long enough to maneuver shyt, wont heat up on the handle.
: Oxo Good Grips Tongs come in 9", 12" and 16" with or without silicone tips.
You can get them cheap at bed bath and beyond. Tongs matter, before I had some thin ass metal tongs that always pierced the meat, and if it was something like ribs or brisket/chuck roast, shyt always ripped off or fell to pieces. Plus all metal ones are slippery and or heat up whereas these ones dont, so if youve got a bbq glove or grill mitt on or are just grabbing, rearranging with your hand and the tongs you aint gotta worry about that.-----> a pic of the tongs
Also......something every man should have
I was in a rut in like '08, that summer we cooked out a lot. I knew a guy who was trying to break into competition rubs and sauces, so he'd always bring shyt into work, my boy could cook up some dope ass hot sauce and we were eating deer and chicken there was a huge sale on smokers
I had gotten sick of making rubs, buying rubs and trying rubs, I was grilled out.
So I go to a dude's house with my boy and he was someone who just kicked it real low, never really hung out too often and he was like "Im finna cook up some steaks and a few burgers, ya'll can have some if you want..." Inside I was like but I didnt want to be rude.. so I had a bite of the burger and I was moved....maybe because it was simple, no brown sugar, no cayenne pepper, garlic powder, onion powder..no extra shyt....just a burger with a pinch of salt but a nice blend of flavor. The steaks were good too, Ive always had this on the shelf ever since.
I have to get it online because they dont carry it locally, but http://www.spiceplace.com/durkee_six_pepper_blend.php when im not trying to go all out or impress anyone and just want a burger, a simple steak, some simple ribs or some shyt this is it....its one of my secrets.
For $5 walmart has some backyard grill (thats the brand) 16 in tongs with rubber handle that are complete steel. Long enough to maneuver shyt, wont heat up on the handle.
: Oxo Good Grips Tongs come in 9", 12" and 16" with or without silicone tips.
You can get them cheap at bed bath and beyond. Tongs matter, before I had some thin ass metal tongs that always pierced the meat, and if it was something like ribs or brisket/chuck roast, shyt always ripped off or fell to pieces. Plus all metal ones are slippery and or heat up whereas these ones dont, so if youve got a bbq glove or grill mitt on or are just grabbing, rearranging with your hand and the tongs you aint gotta worry about that.-----> a pic of the tongs
Also......something every man should have
I was in a rut in like '08, that summer we cooked out a lot. I knew a guy who was trying to break into competition rubs and sauces, so he'd always bring shyt into work, my boy could cook up some dope ass hot sauce and we were eating deer and chicken there was a huge sale on smokers
I had gotten sick of making rubs, buying rubs and trying rubs, I was grilled out.So I go to a dude's house with my boy and he was someone who just kicked it real low, never really hung out too often and he was like "Im finna cook up some steaks and a few burgers, ya'll can have some if you want..." Inside I was like
but I didnt want to be rude.. so I had a bite of the burger and I was moved....maybe because it was simple, no brown sugar, no cayenne pepper, garlic powder, onion powder..no extra shyt....just a burger with a pinch of salt but a nice blend of flavor. The steaks were good too, Ive always had this on the shelf ever since.I have to get it online because they dont carry it locally, but http://www.spiceplace.com/durkee_six_pepper_blend.php when im not trying to go all out or impress anyone and just want a burger, a simple steak, some simple ribs or some shyt this is it....its one of my secrets.
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like @Lakers Offseason said its about temp, what are you using to monitor? I would suggest
buyers beware--if you have bbq specialty stores in your area, in my experience its best to go there to look then check out places like target/walmart/lowes/home depot/grocery stores because the specialty stores will mark up prices like crazy and a lot of the items are not specialty bbq items but versatile kitchen items.
BmoreGorilla
Veteran
They came out nice. Used a rub that was Old Bay based and apple wood chunks. Took about four hours which was one longer than I expected but they were good
BmoreGorilla
Veteran
I have a digital thermometer but one that you have to sitck in the meat. Im gonna check this one outlike @Lakers Offseason said its about temp, what are you using to monitor? I would suggestit gets the job done and is maybe $30.....
buyers beware--if you have bbq specialty stores in your area, in my experience its best to go there to look then check out places like target/walmart/lowes/home depot/grocery stores because the specialty stores will mark up prices like crazy and a lot of the items are not specialty bbq items but versatile kitchen items.
Lakers Offseason
Superstar
like @Lakers Offseason said its about temp, what are you using to monitor? I would suggestit gets the job done and is maybe $30.....
buyers beware--if you have bbq specialty stores in your area, in my experience its best to go there to look then check out places like target/walmart/lowes/home depot/grocery stores because the specialty stores will mark up prices like crazy and a lot of the items are not specialty bbq items but versatile kitchen items.
I got a temp gauge built into in my smoker. It's probably not as precise as that electronic one, but it does the job. When I do ribs, I keep it between 200-250.
I've done brisket a few times and the best way to keep it moist is to wrap it in tinfoil in the last hour.
I have a digital kitchen thermometer and before I got a new weber with the gauge I was just waitin for meats to get the right temp but it was taking a lot longer to cook because I couldn't monitor when the grill temp dropped and I spent extra time opening the top and poking the meat, letting the heat escape. A big portion was I had a shyt digital thermometer that took its time to read. With this one you set it and forget it
