Grilling/BBQ Thread

[Wildin]

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

It's really not bad, I have a gun and I wanted to shoot some shyt, and rather than kill for the sake of killing i was like i'll eat the bytch. It was a wild squirrel with a healthy diet of nuts and shyt rather than city squirrels that will consume that and garbage. Once you brine them up, and especially if you put some seasonings and shyt on them, people wont know the difference.
They'll eat it so fast and be like "Where'd you get that chicken?" and your like " That was squirrel" and they are just like ","

 

[eastside313]

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.

Open pit never went out of business. Only sauce I my family used my whole life.

 

[Banned Account12]

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

they fell off, i think another coli poster noticed this as well

 

[eastside313]

Anybody ever use one of the big green egg grills?

 

[JP_614]

Thinking about getting on the grill today

Spoiler

That SWINE

 

[HalfwayHandsome]

I don't need BBQ sauce. I'm smoking meat now on my weber grill. Charcoal and I'm using a smokers box. Can off to the side with apple juice in it. Hickory wood chunks.

 

[Schmoove]

Mods need to sticky this thread

 

[Wildin]

Open pit never went out of business. Only sauce I my family used my whole life.

i guess it has bounced around distrubutors in the midwest, some places used to have it then they wouldnt then they would again. like most regional sauces its not a nationally shelved item.

 

[NatiboyB]

they fell off, i think another coli poster noticed this as well

Yeah I've been using famous daves I don't know what happens to baby Rays

 

[NatiboyB]

Thinking about getting on the grill today

Spoiler

That SWINE

 

[Wildin]

You should only touch a burger patty a total of 5 times once you begin cooking.

1. Pick it up off the plate with the spatula and put it on the grill put it on either the direct side or the indirect side depending whether your doing a sear or a reverse sear.
2. Flip once
3. Move to the opposite side depending which method of searing you are doing. Do not flip the burger while moving it.
4. Flip once
5. Remove burger from grill and put on plate.

I use the reverse sear method. I put the burger directly over the coals, 2 mins each side
Slide the burger over to the indirect side and let cook to about 130-140 degrees, then flip, and let it finish to 155-160-165.

nikkas be doin all that pressin and flipping, squishin, and turning. Let the shyt cook.

Now with these pineapple brats, They are soft. You know how you can feel your teeth pierce the casing of a beer brats and the juices get all in your mouth (n/h). I over seared one and underseared the other, neither of which gave any difference in consistency. It's just a soft ass brat.

 

[MoonGoddess]

Nothing like the taste of grilled meat and fish and veggies. Ugh if i wasnt so lazy when it comes to being outside. Gotta gas grill thats barely used, im a try to put it to work this summer.

 

[BiggWebb79]

 

[Hiphoplives4eva]

Going to cop a green egg soon.

Also, the Webber smoker is the fukking GOAT! Webber in general is awesome. Can't wait to go visit their factory in Chicago next time im there.

 

[Hiphoplives4eva]

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.

Truth.com

I brine and smoke a turkey every year for thanksgiving, and everyone comments its literally the most delicious piece of meat they've tasted.

I do a honey brine mesquite smoked tukey and it comes out fantastic!