Grilling/BBQ Thread
- Thread starter Wildin
- Start date
fukk I made some beef kabobs the other weekend and they were fire. The chicken ones were garbage.
I funked up the entire neighborhood with these. I grilled 30 burgers. Special seasoned with the perfect beef and all. It was a great day.
I did maybe 50 dogs and 15 beef brats too. The fire was working with me
Bump .....the year ain't nearly over.
Probably going to smoke a turkey or a turkey breast.
I'm going to do a long smoke pretty soon. Something for like 8-12 hours. Maybe a big ass brisket
I've done large quantities of burgers recently. Sept twice in Oct. And I'm doing some the day of the Crawford fight which I'm going to. Made a little money grilling. Pocket change. I've continued to look into bottling and distributing a few of my staple rubs. I'm not known enough to quit my job and grill full time. Would be dope though.
Probably going to smoke a turkey or a turkey breast.
I'm going to do a long smoke pretty soon. Something for like 8-12 hours. Maybe a big ass brisket
I've done large quantities of burgers recently. Sept twice in Oct. And I'm doing some the day of the Crawford fight which I'm going to. Made a little money grilling. Pocket change. I've continued to look into bottling and distributing a few of my staple rubs. I'm not known enough to quit my job and grill full time. Would be dope though.
Back at it again. Another year, more cooks.
@cook when we gettin the Kitchen subforum? For recipes, sharing plates, techniques etc?
Starting the year off right, I wanted to end last year with a brisket but it didn't happen
I set the grill up yesterday. I let the seasonings sit on it for more than 12 hours. Around 1am I took it out to let it warm up. I lit the coals at 4am. I figure the latest time I want to throw the brisket on is 6am.
It's current 30 degrees , with a high of 40 and some rain. I'm prepared for a long cook. We are looking at 16 hours without factoring in crazy weather. Thats just for the cook. I've got to wrap it for an hour afterwards too.
@cook when we gettin the Kitchen subforum? For recipes, sharing plates, techniques etc?
Starting the year off right, I wanted to end last year with a brisket but it didn't happen
I set the grill up yesterday. I let the seasonings sit on it for more than 12 hours. Around 1am I took it out to let it warm up. I lit the coals at 4am. I figure the latest time I want to throw the brisket on is 6am.
It's current 30 degrees , with a high of 40 and some rain. I'm prepared for a long cook. We are looking at 16 hours without factoring in crazy weather. Thats just for the cook. I've got to wrap it for an hour afterwards too.
I wanted to pull it somewhere between 195 and 200. I probed it in multiple spots at 193 and it wasnt quite there yet. Mentally I felt comfortable a half hour later at 196 so I just watched the thermometer like TV until it jumped to 198 then finally 201. Having probed it I really like where it's at in multiple places, the temp is good all around but most importantly the probe slid in with the right amount of resistance.
Right now it's resting until about 155-160, double wrapped in foil. Then I'll do an unwrapping, slicing , testing and most importantly tasting video.
Smoked turkey
Nice, what did you smoke it with and what type of wood?