Grilling/BBQ Thread

[Wildin]

like 16 burgers, 2 slabs of ribs and 2 pack of brats is what I cooked up for the fight, 2 of my boys cooked up some stuff and brought it over too.

Those brats with the recipe I mentioned here were the bomb, if i wasnt eatin grilled chicken and rice every single day, Id eat brats.

Basically ive been goin to the store once every sunday morning and buyin chicken thighs or quarters and grillin up anywhere from 12 to 24 of them and I will eat 2 a day with some rice and red kidney beans, sometimes pinto.

 

[Why-Fi]

2 words for you brehs

cherry wood

 

[goatnole]

I'm a charcoal type nikka, been using lump coal lately.

I love grilling/BBQ'n. This past weekend I hooked up some St Louis style ribs up, used my own dry rub. Some of my hittin ass chicken wings, burgers, hotdogs and conecuh sausages.

I usually grill out once a week, just some boneless chicken breast and steaks for lunch and dinner for the week.

 

[Medulla Oblongata]

I just had two hotdogs on the grill

 

[Wildin]

2 words for you brehs

cherry wood

cherry wood + pork = insanely good flavor. people commonly use apple wood, hickory or maple.

 

[NatiboyB]

I'm doing some corn and trying something new with my ribs using indirect fire and putting the wings on the top rack.

 

[BaldingSoHard]

cherry wood + pork = insanely good flavor. people commonly use apple wood, hickory or maple.

I tested this out last weekend on some smoked pork chops.
Lemme tell ya...
Hickory ain't shyt.
Mesquite ain't shyt.

Cherry da gawd .
Can't believe I've gone this long w/o it.

 

[Wildin]

I tested this out last weekend on some smoked pork chops.
Lemme tell ya...
Hickory ain't shyt.
Mesquite ain't shyt.

Cherry da gawd .
Can't believe I've gone this long w/o it.

It's crazy. Now that i've done it and really swear by it- it doesnt make sense not to, but before it was just the thought of cherry wood and pork I was like . I have heard of maple and apple with pork but i was mad apprehensive about cherry. Once I tried it, I thought about the all the times I cooked ribs and used different rubs and everything to the point I was sick of pork and had cherry wood on deck but didn't do it and was like

 

[BaldingSoHard]

It's crazy. Now that i've done it and really swear by it- it doesnt make sense not to, but before it was just the thought of cherry wood and pork I was like . I have heard of maple and apple with pork but i was mad apprehensive about cherry. Once I tried it, I thought about the all the times I cooked ribs and used different rubs and everything to the point I was sick of pork and had cherry wood on deck but didn't do it and was like

Breh that's exactly what I did.

I cannot believe the flavor.

Good lookin' out.

 

[Schmoove]

Picked up a new grill brehzo's

http://mobile.walmart.com/ip/Kingsford-32-Charcoal-Grill-Black/37850145

Summer & fall is about to be GOAT status. We grillin' & smokin' everything from brats to bull meat :mjcig:

 

[eastside313]

Unless you're making your own sauce, if you're not using this:

That's my sauce mix when I don't make my own

 

[BaldingSoHard]

Im still trying to perfect my smoke game. Some people say to soak the wood first. Some say not to. The last time I smoked chicken it came out good tho but coulda been better. I think I didn't use enough coal as my heat base

The things I can say that made a huge difference for me....

• Brine!! I thought that shyt was for like the first year of my smoking career. I was wrong. Brine, breh. Don't use regular or even sea salt, make sure you use KOSHER SALT and precise mesaurements. Trust me.
• Don't oversmoke! I used to add a shyt-ton of chunks in my smoker cause I thought, "Well if 2 chunks is good 14 chunks has to be better, right?" Nah. Like breh said above, you want that low... continuous almost blue smoke for best flavor.

I smoked a beer can chicken a couple weeks ago (using a proper brine and the right amount of wood) and the flavor was literally . I couldn't believe I created something so delicious.

Edit: Don't soak the wood. Use chunks not chips. Also different woods for different applications. If you're using Mesquite for long-term smoking, you're fukking up. I stick with Hickory for chicken and Cherry for pork.

Above, you see that kosher salt is underlined, bolded, capitalized, and in a massive font. I cannot stress enough the use of kosher salt over other salts. It's cheap; it's awesome. Don't fukk around. Use kosher salt for your brine.

 

[Wildin]

The things I can say that made a huge difference for me....

• Brine!! I thought that shyt was for like the first year of my smoking career. I was wrong. Brine, breh. Don't use regular or even sea salt, make sure you use KOSHER SALT and precise mesaurements. Trust me.

I tend to get some game meats - squirrel, rabbit, pheasant, even deer. If you dont want that gamey, wild, kind of musky flavor, brining your meats make everything pretty much taste like chicken, a more neutral meat flavor.

 

[BaldingSoHard]

I tend to get some game meats - squirrel, rabbit, pheasant, even deer. If you dont want that gamey, wild, kind of musky flavor, brining your meats make everything pretty much taste like chicken, a more neutral meat flavor.

I've never tried squirrel... Would be up for the rest tho. Maybe I'll get some for Monday's smoke....

 

[Wildin]

I was raised on this stuff. It was the only thing pops would use. I want to say they went out of business for a while, then a company bought them and they were back, then they started using hfcs and maybe switched back. I had a bottle 2 years ago and used it up but now I pretty much make my own sauces.