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 Message Boards » » ***Official Grilling Thread*** Page 1 2 3 4 [5] 6 7 8 9 ... 30, Prev Next  
WolfMiami
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http://www.looftlighter.com/

Considering one of these for my BGE

4/11/2014 7:34:32 AM

NeuseRvrRat
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i just sit my chimney starter over the propane burner in my Weber Performer or throw in some cottonballs soaked in rubbing alcohol.

4/11/2014 8:02:00 AM

dave421
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^^/^ just get a mapp gas torch. Quick and easy and you don't have to worry that your grill is too far from an outlet.



[Edited on April 11, 2014 at 8:05 AM. Reason : .]

4/11/2014 8:04:48 AM

NeuseRvrRat
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or light a cottonball and walk away. go prep food, come back and the grill is ready to go.

4/11/2014 10:07:28 AM

Gonzo18
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I've been using a folded up paper towel and vegetable oil. Works very well.

4/11/2014 10:17:14 AM

ncsuallday
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Quote :
"best sear i can get without smoking up my house is by putting the steak a couple inches over ridiculously hot hardwood lump charcoal"


have you ever put a steak directly on the coals? I've heard of this being done, but I wasn't sure. Also not sure if wrapping it in tin foil would get the same effect.

4/11/2014 3:10:08 PM

dave421
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Quote :
"or light a cottonball and walk away. go prep food, come back and the grill is ready to go."


For those of us with ceramics, that's not a good option. Lighter fluid can get soaked into the ceramic. That would be a good idea though for whenever I finally pick up an Akorn to go with my Primo.

4/11/2014 5:08:04 PM

NeuseRvrRat
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you don't soak it in lighter fluid. you use rubbing alcohol (70% isopropyl). it has no taste and burns off leaving no residue. it shouldn't get on your ceramic anyway because you don't soak it til it's dripping. plenty of folks out there using this method with ceramic with excellent results.

but, yes, you shouldn't put lighter fluid in a ceramic (or any other style of grill, imo). lighter fluid is good for lighting fire pits, but that's it.

4/11/2014 7:32:18 PM

wahoowa
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For the Akorn do you guys measure only enough lump for your desired cooking temp or do you just pour a bunch in there and control the temp using the top and bottom vent? I poured about 2lbs in last weekend for a high temp cook and there is probably slightly more than a 1lb left that I could use again. Wondering if I should be pouring a bunch in there and letting it get used as needed or trying to control the amount to make sure it burns at the right temp.

4/12/2014 9:03:31 AM

NeuseRvrRat
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don't try to control temp with the amount of charcoal. it doesn't work that way. the vents are for controlling temp.

i just stir around in the bottom to get the ashes to fall out and then add charcoal. sometimes i don't have to add any at all for shorter cooks.

you do need to match how much charcoal you light to your cook temp. for high temp pizza and such, i'll light a whole chimney and dump it in. for low and slow, i do a single cottonball w/ alcohol. for the 350-400 range, i may do 2 or 3 cottonballs spread around.

4/12/2014 10:21:36 AM

NeuseRvrRat
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did chicken thighs, rosemary red taters, and asparagus all on the akorn tonight

4/13/2014 7:06:48 PM

NeuseRvrRat
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pork tenderloin tonight. used a sweeter rub with some clove. turned out nice. had a baked sweet potato and some peas with it.

4/14/2014 8:11:24 PM

BSTE02
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This thread got me to order an Akorn grill which i recieved today. I look forward into joining the fun. Hopefully going to do some wings and ribs this week/weekend.

4/15/2014 1:07:03 PM

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Quote :
"Just saw a "big green egg" BBQ grill. It's motto was "prepare to get hungry". No shit, after spending over fifteen hundred god damn dollars on a GRILL I'd not be able to afford food. Prepare to get hungry indeed."

4/18/2014 2:31:33 PM

NeuseRvrRat
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lol who said that?

4/18/2014 5:12:51 PM

Smath74
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i guess the differences in specific equipment isn't as important as the knowledge of how one want's to cook their food.

4/18/2014 5:19:18 PM

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^^ friend on FB. shit blew up.

4/18/2014 5:32:10 PM

NeuseRvrRat
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my neighbor brought over two breasts out of a turkey he shot a couple days ago. injected with garlic butter and rubbed with 8th Wonder. 350-375 with applewood chunks until i got 160 internal.

very moist and tender. excellent flavor. way better than any storebought turkey.

[Edited on April 18, 2014 at 8:56 PM. Reason : only found one shot pellet in it ]

[Edited on April 18, 2014 at 8:57 PM. Reason : grilled some asparagus to go with it.]

4/18/2014 8:55:59 PM

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http://lifehacker.com/marinade-meat-in-beer-for-healthier-grilling-1569415142

4/30/2014 2:29:45 PM

NeuseRvrRat
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cabbage, corn, and pork chops tonight. wussed out and put them on the gasser.

5/17/2014 6:55:33 PM

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What's your typical approach when it comes to grilling veggies? I've only done the following:

1 - Onion cut up (but still in the form of an onion) with butter/salt/pepper in foil
2 - Slabs of squash grilled directly on grate with oil/spices
3 - Diced veggies marinated in olive oil/spices grilled in a basket

5/17/2014 7:08:16 PM

NeuseRvrRat
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quartered cabbage in foil on a bed of bacon and onions. little butter, salt, and pepper.

corn on the cob. most folks will recommend grilling it in the husk, but i like to shuck it and put it in foil with butter, salt, pepper. i'll get it warm on an elevated rack while i cook whatever else and then i'll move it down for a short time to get a little black on it through the foil. easiest way to fuck up corn is to overcook it and it'll be chewy.

cubed red potatoes with salt, pepper, rosemary, olive oil. cook them in a foil pouch on an upper rack. not a veggie, but whatever.

those are the main ones i do. not a fan of squash and zucchini.

5/17/2014 7:19:53 PM

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Quote :
"but i like to shuck it and put it in foil with butter, salt, pepper"


Same here...forgot about that one.

I'll have to try those taters, and the cabbage.

5/17/2014 7:26:38 PM

NeuseRvrRat
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don't buy the corn on the cob from costco. that shit has no flavor at all.

5/17/2014 8:07:31 PM

ncsuallday
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I like to parboil potatoes in wedges or halves (long way) and then drain them and throw them on the grill with a coating of EVOO, and whatever seasoning you use. I put onion powder, garlic powder, salt and pepper on pretty much everything.

I soak corn for at least an hour in the husk and then grill it, remove husk and sear a bit.

Onions, asparagus, zucchini, squash, peppers, etc. go right on the grill with EVOO/seasonings

5/19/2014 3:18:13 PM

NeuseRvrRat
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i forgot about asparagus. i love it grilled. olive oil, kosher salt, and 8th Wonder. directly on the grill until it gets some grill marks.

5/19/2014 3:25:16 PM

Str8BacardiL
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I am at the beach and cooked some burgers on the old weber. OH MAN

5/20/2014 9:10:31 AM

ncsuallday
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^^do you ever do the grilled romaine lettuce thing? apparently "grilled caesar salad" is a big thing now. I think it just makes the lettuce lose it's crispness, though.

I forgot to mention eggplant and bok choy. I'd like to do green beans but I don't have a grill basket.

Grilled bussel sprouts are the shit. I highly recommend trying it - it can change the way you think about them.

[Edited on May 20, 2014 at 12:22 PM. Reason : sprouts]

5/20/2014 12:21:49 PM

NeuseRvrRat
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no, i don't think i'll be grilling any lettuce. i hate warm lettuce. don't even like lettuce on hot subs.

5/20/2014 4:20:53 PM

Specter
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planning on grilling kabobs & veggies on bamboo skewers. whats the best way to orient the skewers such that the meat cooks well and the veggies dont get burned? really don't want meat & veggies on seperate skewers. indirect heat?

[Edited on May 22, 2014 at 3:25 PM. Reason : ]

5/22/2014 3:22:47 PM

jbrick83
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I've had no problem grilling everything together in the past. Just do it.

5/22/2014 3:39:46 PM

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^ same...just make sure the veggies aren't hanging along on the stick...make sure theyre touching meat

5/22/2014 3:49:00 PM

Smath74
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Alton Brown does meat and veggies on separate skewers.

I think it defeats the purpose since the veggies and meat flavor one another.

5/22/2014 5:47:44 PM

jbrick83
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I really don't think it should be an issue unless you want your meat well done. I've have nothing but great success combining the two. I guess the only thing I would say is that my meat and veggies were all about the same size. We usually do something like mushrroms, peppers, zucchinis, etc...and they all cook pretty evenly.

5/22/2014 6:49:05 PM

Smath74
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^yep. the key is to making the size of meat/veggies that play out how you like them cooked.

5/22/2014 7:04:59 PM

V0LC0M
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Quote :
"no, i don't think i'll be grilling any lettuce. i hate warm lettuce. don't even like lettuce on hot sub"

5/23/2014 1:24:46 PM

NeuseRvrRat
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just mixed up some rub for a brisket i'm gonna smoke sunday night/monday morning

5/24/2014 4:13:43 PM

ncsuallday
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grilled some tomatillos, red onion, and jalapenos and made a great salsa verde. grilled some corn with it and did it Mexican style. served it with ahi tuna and beef tacos.

5/25/2014 7:28:16 PM

NeuseRvrRat
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that sounds good

5/25/2014 7:35:05 PM

NeuseRvrRat
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brisket turned out pretty good. could've been juicier. i think i'll try wrapping it with some liquid halfway through next time.

5/26/2014 8:21:21 PM

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Do you inject your briskets? I've only done one, and I didn't inject, but did wrap, and was wishing it was juicier...but I'm sure I could have screwed up something in the cooking process too.

5/26/2014 9:12:05 PM

NeuseRvrRat
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i inject with some recipe i found online.

2 cups beef broth
1/4 cup worcestershire
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne

brisket is really easy to dry out

5/26/2014 9:15:55 PM

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so maybe the inject + wrap is the answer to a juicier brisket?

what do you do for brunswick stew from leftover pulled pork? I do something similar to this, except I use less or no potatoes and frozen veggies instead of canned...and I'm sure I throw peas in there too. Hell maybe I'll throw some green beans in there this time. - http://www.deepsouthdish.com/2011/02/southern-bbq-pork-brunswick-stew-recipe.html#axzz32sX3lero

Not sure how I feel about the creamed corn...

5/26/2014 10:24:01 PM

PaulISdead
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anyone have experience with outdoor propane burners

5/26/2014 10:24:22 PM

NeuseRvrRat
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not gonna ruin delicious leftover bbq by sticking it in a tomatoey stew. i'll make sandwiches and bbq pizza, but that's about it.

if i want brunswick stew, i just open a can of mrs. fearnow's

^what do you want to do?

[Edited on May 26, 2014 at 10:35 PM. Reason : avd]

5/26/2014 10:34:55 PM

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Quote :
"if i want brunswick stew, i just open a can of mrs. fearnow's"


I haven't had it (if I can buy local I'll try it), but I bet I'll like mine better.

5/26/2014 10:40:06 PM

NeuseRvrRat
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if i was gonna make a homemade brunswick stew, i'd do it right with squirrel and/or rabbit

mrs. fearnow's is what the vast majority of NC bbq restaurants serve up. they may add some of their floor sweepings, but that's it. and the ones who aren't serving up mrs. fearnow's are trying to duplicate mrs. fearnow's.

[Edited on May 26, 2014 at 10:42 PM. Reason : adf]

5/26/2014 10:40:28 PM

PaulISdead
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propane burner would chiefly be for frying in a big cast iron pan. Other uses would be for large stock pots steaming/boiling

5/26/2014 10:48:30 PM

NeuseRvrRat
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they're all pretty much the same. usually marketed as turkey fryers. i'd suggest getting one that isn't really low to the ground so you don't have to bend over and you don't have to find a table to set it on.

they're nice to have for cooking breakfast in a cast iron pan at a noon game tailgate, frying fish, low country boils, etc. also very good if you're into casting your own lead.

5/26/2014 10:52:19 PM

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Quote :
"mrs. fearnow's is what the vast majority of NC bbq restaurants serve up. they may add some of their floor sweepings, but that's it. and the ones who aren't serving up mrs. fearnow's are trying to duplicate mrs. fearnow's."


I'll give it a shot...seems like Wal-Mart might be the only place around here that carries it.

In general though, I'm a fan of fresh/frozen over canned, but this can probably be an exception to that.

Quote :
"if i was gonna make a homemade brunswick stew, i'd do it right with squirrel and/or rabbit
"


Varmint isn't my thing

5/26/2014 11:03:39 PM

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