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 Message Boards » » ***Official Grilling Thread*** Page 1 2 3 4 5 6 [7] 8 9 10 11 ... 30, Prev Next  
puck_it
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I know. Its all I had to go on though.

Meat was fine, I could have pulled it a little earlier. I plan on getting something better for temp monitoring in the near future.

6/21/2014 12:29:49 AM

Str8BacardiL
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Epic Bacon Cheeseburger

6/21/2014 10:32:30 PM

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Looks more like a veggie burger to me. That for the wife or you?

6/22/2014 2:16:15 PM

puck_it
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What remote thermometers do you guys have?

6/22/2014 4:44:00 PM

NeuseRvrRat
hello Mr. NSA!
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Maverick ET-732 is pretty much the standard. i don't think anything else has come out that's better.

a 732 and a Thermapen will cover everything you need.

i also have an Auber PID temp controller with a fan. it uses a basic K-type thermocouple with the mini connector.

6/22/2014 4:50:03 PM

NeuseRvrRat
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spatchcocked and brined a chicken today. red taters with rosemary. squash and onions on skewers.

6/22/2014 11:46:05 PM

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^^ Is this the exact one you would order? Amazon sells a bunch of similar products from Maverick.

http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718

6/24/2014 12:27:56 AM

NeuseRvrRat
hello Mr. NSA!
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that's the one, but buying this Remington-branded version will save you a few bucks:

http://www.amazon.com/Remington-Wireless-BBQ-Thermometer-17339/dp/B008PU3OJ6

it's the exact same thing

[Edited on June 25, 2014 at 5:59 AM. Reason : xC]

6/25/2014 5:58:14 AM

Str8BacardiL
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cooking pork shoulders and ribs tomorrow, maybe some brisket too

i will post icon size pics ITT

6/27/2014 2:12:07 PM

Smath74
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6/27/2014 2:57:47 PM

NeuseRvrRat
hello Mr. NSA!
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grilled some cubed deer meat with Cavender's

6/27/2014 8:33:23 PM

Smath74
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^hey i have a freezer full of ground venison. already made some fucking awesome chili... do you have suggestions for other recipes that are particularly good with venison?

6/27/2014 9:36:49 PM

NeuseRvrRat
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nope. anything you can do with ground beef, you can do with ground deer. burgers, tacos, spaghetti, chili, sloppy joes, etc.

hopefully they mixed in some beef or pork fat with it when they ground it.

6/27/2014 9:49:41 PM

Smath74
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to be honest i'm not sure if they did... it came from my brother in law so i dunno. it behaves like 90/10 beef while cooking if i'd have to guess... which is just fine for me. i always add some sort of fat like olive oil when cooking anyway. (and it's still plenty flavorful.)

6/28/2014 3:09:35 AM

phried
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What are some of the best gas grills on the market? Just moved into a house after living in a small nyc apartment for the past decade. Don't mind spending some money if it's really worth it, but not trying to break the bank either. Doesn't have to be a huge grill, just something of good quality.

Will eventually get a smoker, but need to get a propane grill in the meantime.

[Edited on June 28, 2014 at 4:28 AM. Reason : []

6/28/2014 4:27:54 AM

NeuseRvrRat
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i like my Weber Genesis. it's a few years old, but i saved a bunch by getting it used on craigslist.

Wilmington Grill makes good grills, but i don't like the drip tray above the burners because all the cooking is indirect. Napoleon is another quality brand.

6/28/2014 8:11:53 AM

gtherman
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it's hard to go wrong with a Weber.

6/28/2014 9:12:31 AM

phried
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i was looking at the genesis the other day and think this might be the one. checked out some info on the wilmington and they're really nice, but a little above what i'm wanting to spend. had a weber charcoal grill in college and really loved it.

6/28/2014 9:26:05 AM

puck_it
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How do you guys care for your grates on your akorns? How did you season yours? What do you do cleaning between meals? (Obviously some things require no effort to clean)

6/28/2014 7:59:32 PM

NeuseRvrRat
hello Mr. NSA!
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i seasoned them by rubbing them liberally with Crisco and then lighting the grill and doing a dry run. smoking a butt or some ribs will do the same thing.

i just brush it when it's dirty. don't complicate it.

6/28/2014 8:04:08 PM

puck_it
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I haven't been, but figured I'd see what everyone else was doing.

6/28/2014 8:35:07 PM

NeuseRvrRat
hello Mr. NSA!
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definitely don't use any chemicals, soaps, or water. it's cast iron in a grill. if it's getting particularly gunky, a good high temp pizza cook burns everything off.

6/28/2014 8:55:37 PM

puck_it
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Yeah I've been coating the grate with oil after I brush it down... I had to run the temp up after a sauce crudded it up pretty bad. Had to re coat after that, too.

6/29/2014 12:15:39 AM

ncstatetke
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http://recipes.idahopotato.com/crispy-grilled-potatoes/

6/29/2014 12:26:35 AM

Smath74
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^
Quote :
"When ready to grill, prepare barbecue for medium heat grilling."

what does this even mean? I don't see pork anywhere in the ingredient list...

6/29/2014 8:59:58 AM

ncstatetke
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clearly, a barbecue is a grilling apparatus. which part of the statement did you not understand?

6/29/2014 12:28:09 PM

NeuseRvrRat
hello Mr. NSA!
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pretending to not understand the differences between regional outdoor cooking vernaculars is not funny.

6/29/2014 12:48:59 PM

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inorite

6/29/2014 1:22:27 PM

Smath74
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i also call out people who use the word pop and other things that sound strange around these parts.

[Edited on June 29, 2014 at 1:46 PM. Reason : ]

6/29/2014 1:38:51 PM

ncstatetke
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I call out people who claim to wear a wooden sled on their head when they're feeling chilly

6/29/2014 3:40:24 PM

Smath74
All American
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wat? that's just dumb. they should wear a toboggan - you know a hat designed for such a thing.

6/29/2014 4:08:30 PM

ncstatetke
All American
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I guess we could play this game all day, but my original point still stands. Grilled potatoes are wonderful

6/29/2014 4:11:25 PM

Smath74
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never disagreed there. looks good.

6/29/2014 4:51:56 PM

ncsuallday
Sink the Flagship
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threw these on yesterday and did a filet and NY strip also. can't wait to grill out all week/weekend since I've only gotta go in three days this week .

6/29/2014 11:43:10 PM

Str8BacardiL
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Here is a pork shoulder from Saturday. Full pic in gallery for anyone not browsing on a my little pony laptop........http://brentroad.com/photo_photo.aspx?user=25672&folder=I&photo=532550

6/30/2014 11:41:21 AM

OmarBadu
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https://www.kickstarter.com/projects/supermechanical/range-oven-intelligence-a-brain-for-your-oven-or-g

6/30/2014 11:48:43 AM

Str8BacardiL
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I am not too sure about crowd funding someone else's business idea. If it fails you have the risk, if it succeeds they get all the reward. Its not like you are going to get a return on your money. All you are getting is one of their first runs (which can be the worst batch) for the price it will probably retail for once produced.

The iGrill one is a complete piece of shit (hard to pair, unreliable, horrible battery life).... However the iGrill 2 is out now for $99, for less money than a 2 probe version of the that new invention you can at least know what you are getting and when it will come.

Also the iGrill 2 can run up to 4 probes.

6/30/2014 12:03:50 PM

NeuseRvrRat
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that thing is pretty meh. that kind of stuff already exists.

not to mention, that if you're spending that kind of money for use on a charcoal grill or smoker, you might as well just get a PID controller.

6/30/2014 5:24:06 PM

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http://www.npr.org/blogs/thesalt/2014/06/30/326227768/the-past-is-where-its-at-for-the-future-of-barbecue

7/1/2014 9:42:31 AM

steviewonder
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Anyone have an awesome pic of burgers, leq quarters, spare ribs or sirloin steaks on the grill or post grill that they wanna share? My folks just opened up a small country grocery store with a meat specialty in my hometown and I am trying to promote them using facebook.

Those meats are the ad items this week and facebook only lets you promote non-text images. Its a bitch trying to find public images that are suitable. Some of the pics in this thread would work but I wanted to make sure I had permission.

7/5/2014 12:25:27 PM

NeuseRvrRat
hello Mr. NSA!
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you can use any of the stuff in my gallery if you want.

[Edited on July 5, 2014 at 3:13 PM. Reason : pic of spare ribs in there. also a pic of chicken thighs, not leg quarters.]

7/5/2014 3:10:51 PM

Houston
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Started @6am, 6lb brisket, 9lb butt, 4 racks of ribs for dinner. And a dozen chicken legs at lunch. All smoked on Weber kettles.... damn delicious.

7/5/2014 9:42:41 PM

steviewonder
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thanks NeuseRvrRat! Really appreciate it and am going to put it up tonight. Can check the following link to see the update:

https://www.facebook.com/RicksCountryMarket

Compared to local radio/newspaper, facebook advertising is an astounding value. I think even moreso in a smaller town where few businesses use FB for promotion.

If anyone here lives around Halifax County, feel free to check out the store. My dad has been a butcher for over 30 years now and has a loyal following of customers around town. The store is nothing like the Meat House or anything upscale like that. More of a smaller-scale Dortches. Country meats, whole hogs, cases of chickens, stuff like that. Not to mention the weird stuff like chicken feet pigs feet, tom thumbs, C-loaf haha. I'd be happy to try to carve out a TWW discount for any big orders.

If this is too 'ad-like' we can delete it.

7/5/2014 10:11:22 PM

puck_it
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Did ribs on my akorn over the fourth. Turned out quite well. Still getting the hang of temp control, though.

7/6/2014 4:05:20 PM

NeuseRvrRat
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just move up to your target temp very slowly. it's easy to increase temp on the akorn. it can be difficult to drop temp without snuffing the fire.

7/6/2014 6:42:13 PM

puck_it
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I got up to target temp easily, and choked it back to prevent over shooting. Ended up snuffing it, and had to relight it. I maintained temp when it was snuffed though, but I noticed it was dropping and nothing was glowing. Popped the bottom off and hit the embers with the torch and everything controlled pretty well from then on.

I guess I'll light it well in advance of when I want to put the meat on for a low and slow approach and build gently.

[Edited on July 7, 2014 at 12:04 PM. Reason : .]

7/7/2014 12:04:00 PM

NeuseRvrRat
hello Mr. NSA!
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it also depends on what your target is. you can approach 350 or 400 faster than you can approach 250 or 275.

7/7/2014 7:21:05 PM

Ribs
All American
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Myron Mixon did an AMA today. Definitely worth a read through.

7/7/2014 9:13:12 PM

puck_it
All American
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I've about run through the bag of hard lump charcoal I bought with the grill, what brands are you guys using? Any you have hated?

7/13/2014 5:25:59 PM

NeuseRvrRat
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i buy Nature Glow from a grill shop at a great price. from what i read, it's Royal Oak's food service brand. it does fine. comes with the occasional rock . Royal Oak from Walmart sucked. i think it was made from South American hardwoods and had a lot of air pockets in it. Cowboy brand sucked too. looked like it was made from plywood or some kind of laminated scrap wood and i found fiberglass insulation and all kinds of trash in it. Big Green Egg brand is overpriced.

here's everything you could want to know about lump charcoal: http://www.nakedwhiz.com/lump.htm

7/13/2014 5:38:57 PM

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