grilling out: a tutorial

I also prefer to grind my own burger meat. I use a mix of rib meat, sirloin, and dry aged strip. Never mind the untoasted bun. I got lazy.

 

anybody have any good chicken recipes

 

woah, got the locker line-up...just ate left overs but i'm hungry again now

 

sorry, almost never take pics of anything...next time

 

Thanks man. I love to cook.

Yes

Dry rub and smoke wings for 2 hrs at 225-250. Then heat ups some peanu oil in cast iron skillet, and flash fry the wings.

Finished product:

 

that chicken looks great

 

After surfing this past Sat. I grilled a pork loin that tasted great. It was a about 2 1/2 to 3 lbs. Cut a hole down the center and pit three slices of almost cooked bacon in and put sea salt and pepper on. Opened beer and lit grill, seared it on all sides and moved over to cooler part of grill and used some cherry wood chips for smoke. Drank another beer and got the asparagus that had been sitting in olive oil, balsimic vinegar, shallots and ginger and put it on the grill to char. had another beer and did a shot. checked the baked tators then the tenderloin and asparagus. Put a mix of maple syrup, course ground cajon mustard and a little soy sauce on the pork for the last 5 or 10 minutes or so. Let the pork rest covered for 20 minutes or so while drinking another beer. Served it and no one spoke for 5 minutes or so. It's funny sometimes everything just works. Times may very by how fast you drink.

 

How in holy baby Jesus did I miss this threade?!?!?! Excellent work fellers

 

dis tread is dope

 

My Thanksgiving feast...

 

Looks like you had an orgy of eating.....

 

Ya man. 11lb turkey and a 6lb duck. Both brined for 24hrs (Rhulman's brine recipe), rinsed, allowed to form a pellicle in the fridge for 48hrs, then smoked over oak/apple/peach wood at 275F. I caught all the drippings in a pan, and my wife made gravy out of it. I can tell you for certain that duck fat gravy does not suck.

 

That looks tasty!.

Haven't been recently but The Tattooed Moose used to have french fries fried in duck fat with blue cheese crumbles that were kickin'.

I fugged up some beef ribs this past week end when I somehow totally over salted them. First time I've ever made something I couldn't eat and it took 5 hours to boot. Swing and a miss.

 

green egg?

 

Grilling out

 

#9/12

 

wourde