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 Message Boards » » ***Official Grilling Thread*** Page 1 2 3 4 5 [6] 7 8 9 10 ... 27, Prev Next  
NeuseRvrRat
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you may wanna give it a shot before you write it off

[Edited on May 26, 2014 at 11:07 PM. Reason : squirrel and rabbit, that is]

5/26/2014 11:07:27 PM

synapse
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Hey if you made some, I'd give it a try. Not completely writing it off, but I'm not gonna source my own varmint either. Is there a place around Raleigh who serves it?

5/26/2014 11:22:23 PM

NeuseRvrRat
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small game is the preferred nomenclature. varmint implies that you're only killing it because it is a nuisance. plenty of folks hunt small game for sport and food.

but i doubt you can get it around raleigh. there's probably somewhere around there to get rabbit, but i'm not sure i'd waste time on farm-raised rabbit.

5/26/2014 11:26:49 PM

Str8BacardiL
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just had a seasoned grilled chicken breast sandwich with havarti and gouda cheese

5/31/2014 10:22:39 PM

NeuseRvrRat
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i did chicken thighs, corn, and taters tonight

5/31/2014 10:29:24 PM

wahoowa
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anyone have a good marinade/rub for chicken quarters on the grill? Picked up a bunch at Harris Teeter today - $0.69/lb. Also, I plan to grill them with skin on but should I throw it on high heat for a few min to get the skin crispy and then move to a cooler area to cook?

[Edited on June 1, 2014 at 5:24 PM. Reason : a]

6/1/2014 5:23:21 PM

NeuseRvrRat
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i like Plowboy's Yardbird on chicken, but it sounds like maybe you're wanting something you can mix up at home. in that case, i recommend:

2/3 cup chili powder
1/2 cup sugar (brown or white or turbinado, whatever you like)
1/4 cup kosher salt
1/4 cup onion powder
1/4 cup garlic powder
1 teaspoon cayenne (adjust to meet your heat preference)

this is myron mixon's "only other bbq rub you need" from Everyday Barbecue. i wasn't too impressed with the book, but i did really like this rub.

don't bother with injecting, marinading, or saucing. i cook my chicken indirect as high as 425 deg until i get about 150 internal. then i move it skin down over direct heat to crisp the skin. then it's a balancing act between not burning the skin and reaching 160 deg internal. if the skin browns quickly, just move it back indirect to finish. it'll hit 165 during the rest and then you're good to go. most folks overcook chicken because they think that red stuff around a bone is raw meat or blood. get a good thermometer and cook your chicken by internal temp.

[Edited on June 1, 2014 at 5:34 PM. Reason : you can get plowboy's on Amazon]

6/1/2014 5:33:33 PM

NeuseRvrRat
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you can dress that rub up however you like. cumin for a mexican flavor. chipotle/jalapeno powder for some smokiness. dry mustard for a little more bite. paprika if you want more color. sub in lawry's seasoned salt for the kosher salt. whatever you like.

6/1/2014 5:39:42 PM

NeuseRvrRat
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if you do use the plowboy's yardbird, be careful and don't put too much. it is a little on the salty side and it's easy to get too salty. it packs a lot of flavor, so a whole lot isn't needed anyway.

6/1/2014 6:26:53 PM

CuntPunter
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How are you getting "indirect" on your Akorn?

6/1/2014 6:46:17 PM

NeuseRvrRat
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there are 3 tabs in the fire bowl for the "smokin' stone" that chargriller sells. if you buy a replacement charcoal grate for a 22.5" weber kettle, it fits those tabs perfectly. i will either put a foil-wrapped pizza pan on it or wrap half of that lower grate with foil.

but i'd just as soon do chicken on my weber kettle. in that case, i do indirect by using the charcoal baskets on the sides and putting the chicken in the middle.

either way works fine.

[Edited on June 1, 2014 at 7:44 PM. Reason : sdaf]

6/1/2014 7:44:15 PM

ncsuallday
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grilled out on a rooftop in Manhattan overlooking Williamsburg Bridge this weekend. was pretty cool.

6/2/2014 11:17:16 AM

Bullet
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I hadn't used charcoal yet this year until this weekend. I'd almost forgotten how much tastier it is than gas.

6/2/2014 11:18:48 AM

robster
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Got 10 roosters that need culling ... ready for some homegrown chicken goodness.

Thinking ill brine it and then do a simple rub on the grill, bone in on all parts.

6/2/2014 11:26:01 AM

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^ who's gonna do the culling...you?

6/2/2014 11:35:27 AM

robster
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Of course

6/2/2014 12:49:30 PM

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Eesh what do you do, the axe or cut the throat?

6/2/2014 1:08:08 PM

robster
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metal funnel cut throat

... dont need a bunch of roosters running around scaring the kids

6/2/2014 1:44:29 PM

NeuseRvrRat
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how old are the roosters? unless they are fairly young, they're gonna be way too tough.

i prefer to wring their necks and let them stop flapping before bleeding them out. that way they aren't flapping all around throwing blood everywhere while they bleed out.

[Edited on June 2, 2014 at 1:46 PM. Reason : df]

6/2/2014 1:44:48 PM

Smath74
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https://www.youtube.com/watch?v=ATz3AdbjyRI

6/2/2014 1:53:42 PM

ncsuallday
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that's straight up animal cruelty right there

6/2/2014 2:15:07 PM

NeuseRvrRat
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it's more humane when your food is bludgeoned to death by someone else

6/2/2014 3:13:09 PM

mellocj
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Quote :
"anyone have a good marinade/rub for chicken quarters on the grill? "


try this, taken from http://www.thesmokering.com/forum/viewtopic.php?p=165020&sid=4a819972f91f0efa809bf9b675bdd561#165020

Quote :
"ROADSIDE CHICKEN
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy
EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce."

6/2/2014 4:38:12 PM

ncsuallday
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Quote :
"it's more humane when your food is bludgeoned to death by someone else"


not saying killing your own chickens is animal cruelty (assuming it's done humanely).

I'm saying that video Smath posted where they cut a chicken's head off and it lived, and they just let it go on for years like that is cruel. They should have put the thing down. The town even celebrates the fact that it happened. You can't tell me that's not fucked up.

[Edited on June 2, 2014 at 6:00 PM. Reason : .]

6/2/2014 5:59:55 PM

Smath74
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i mean... i agree it's odd... but did the chicken retain the ability to comprehend pain? (i don't know the answer.)

6/2/2014 6:05:14 PM

NeuseRvrRat
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i lit up the weber genesis today to grill some pork chops and asparagus. the grate was kinda gunky from the last time, so i cranked it up to burn that shit off. came back to brush it off and it was about 500 degrees inside. i turned around to get the brush and when i turned back around it was 600 deg and climbing. oh fuck! turns out the grease in the drip tray that diverts grease to the catch pan caught fire. i didn't want to open the lid because i keep the gasser on the back porch under the vinyl ceiling and i figured it would melt it. i grabbed the fire extinguisher and cracked the lid enough to shoot it. it was still burning, so i opened the bottom doors and shot it in there and it finally went out.

keep a fire extinguisher near by when you're grilling. i have one in the kitchen just a few steps from the back door where the gasser is and another in the garage where the charcoal grills are.

pork chops and asparagus got thrown on the performer instead and then i got to go wash my gas grill after supper.

6/2/2014 8:35:25 PM

robster
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They are pretty young - 13 weeks. Not cornish crosses, so takes a little longer to be big enough to kill.

6/3/2014 9:19:39 AM

kiljadn
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^^ reminds me I need to swap out the grease tray in mine. No excuse, those shits are like 30c a piece.

6/3/2014 9:01:49 PM

NeuseRvrRat
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mine doesn't use the disposable foil pans. it has an aluminum tray. i line it with foil to make it easier to clean.

but that isn't what caught fire on mine anyway.

6/3/2014 9:06:14 PM

Str8BacardiL
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6/7/2014 10:51:47 PM

NeuseRvrRat
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that looks good, but do we really need the huge pic?

6/8/2014 12:23:20 AM

wahoowa
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Hey NeuseRvrRat, your rub recommendation for the leg quarters was delicious. Cooked them up last night and everyone was raving about the rub. Thanks for sharing!

6/8/2014 9:39:00 AM

NeuseRvrRat
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glad you liked it

6/8/2014 12:07:48 PM

Smath74
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Quote :
"that looks good, but do we really need the huge pic?"




[Edited on June 8, 2014 at 12:16 PM. Reason : ]

6/8/2014 12:16:15 PM

NeuseRvrRat
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side scrolling is fucking annoying. the majority of folks will agree with me on that.

i'm browsing on a pretty average sized laptop. if you can tell me how to make chrome auto-resize to fit the screen, then i'm all ears. otherwise, just continue to ride my nuts.

6/8/2014 1:33:39 PM

Str8BacardiL
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pussification of the grilling thread

6/8/2014 3:09:35 PM

NeuseRvrRat
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nvm, adblocked the huge pic. carry on.

6/8/2014 4:39:57 PM

Str8BacardiL
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the steak & aspargus is on the left side anyway.....you do not have scroll over unless you want to see the potato....

6/8/2014 10:44:22 PM

NeuseRvrRat
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or click "reply to topic"

6/8/2014 10:45:18 PM

synapse
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or want to read one of the longer posts on this page

Quote :
"side scrolling is fucking annoying. the majority of folks will agree with me on that."


+1

6/9/2014 9:37:20 AM

NeuseRvrRat
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butts from saturday:


pizzas tonight. the one on the right has homemade bbq sauce and some of the leftover butt:

6/17/2014 7:08:44 PM

Smath74
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grilled fajita tacos tonight. delicious.

6/18/2014 6:59:55 PM

NeuseRvrRat
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reverse seared a pork tenderloin w/ weber steak and chop. squash and asparagus with 8th wonder. also boiled some new taters my mama brought me from her garden.

6/18/2014 7:36:35 PM

Str8BacardiL
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I had some bangin cedar plank salmon last night, not posting a pic cuz I dont want all yall to have to desand your vaginas over a pic in the grilling thread.

6/19/2014 12:16:39 PM

puck_it
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Welp. Just bought an akorn. If I don't try it tonight, I'll get on it tomorrow.

How do you put the grill "out"? Just close the vents? How long does that take? (I plan on storing it in my garage, when not in use)

6/20/2014 4:42:52 PM

Str8BacardiL
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The most important thing is dont post a pic of your food that is bigger than 640x480 or everyones thongs will get stuck in their crack about it.

As far as the AKORN goes once you close the vents it takes a few hours to cool down, but the fire goes out much faster than that, you could probably scoot it in your garage sooner. I have been having issues lately because my back deck is uncovered and I dont want to put the grill cover back on while its still hot. It always storms and I dont like water getting down inside, so sometimes I have to make a hat for the top vent out of tin foil to keep rain out until the top actually cools to where the cover would not melt.

6/20/2014 5:19:03 PM

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Somehow everyone other than you and Smath are capable of posting non-ginormous pictures.

Must be magic or something.

6/20/2014 5:46:18 PM

Smath74
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this is literally only an issue in this thread.

6/20/2014 5:55:01 PM

puck_it
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Noobs

I threw two pork tenderloins on, and corn, at 320.

Not bad for first showing. Pork tastes great. Had some apple wood chips on there.

But... The corn. Holy shit. That's the real winner.

6/20/2014 10:28:17 PM

NeuseRvrRat
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just fyi you can't trust the thermometer in the lid of the akorn

6/20/2014 10:50:38 PM

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