Discussion in 'Vittles' started by anvilrubi, Oct 28, 2015.
Couple a birds on the green egg.
Charcoal. Never owned a propane grill.
Sunday @/dev/yj cooked up a mess of ribs, chicken, and a shoulder
cooked some Mahi basted in lime juice, basil, garlic and cayene pepper.
Can't go wrong with Mahi or cayenne.
London Broil on the Wilmington propane.
Prefer charcoal or wood but it takes too much time.
I definetly prefer charcoal, but I use the propane grill on week nights just for the sake of time.
When I get out of class at 11 my dad should have the coals ready. Marinated Ribeye cooked over early summer cut hardwood.
From Windrock Park Campground this past weekend...
That was fun - beer and cigars too! ;-) Bunch vacuum sealed and sitting in the freezer waitin' to get eaten this winter.
Turkey burger... better than no burger.
2 Boston butt's on the big green egg for 10 hours yesterday. They were the best yet.
Breaking in the new weber with some 1/2# deer burgers
Compliments of facespace
It's a Tur-What-the-Fu©k-en!
I put some burgers on the grill tonight not bad.
Hahaha! Yep, Fla cracker here. That's whacked. Nice job!
Propane. I turn it on, cook my stuff, and turn it off. Charcoal is for when I feel like doing something special and I'm motivated.
Just finished grilling some buffalo chicken thighs and bacon wrapped jalapeños. Tasted like summer lol
Grilled chicken on the pit.
young Venissan loin.
Last night was beer brined poke chops on the weber kettle, if you've never brined some pork you should try it.
brine was 2 cups water
1 bottle dark beer ( Troegentator ) stouts, porters, newcastle all work well for this brine
1/4 cup kosher salt and brown sugar, sugar was heaped
1/8 cup dark molasses
1 1/2 cups ice
stir till salt is dissolved
brine pork chops for 30 mins for thin cut, longer for thicker chops, mine were about 1, 1-1/4" brined for 1.5 hours. I put a plate on them to keep them submerged in the brine in a large glass bowl.
quickly rinsed, patted dry and lightly seasoned w Sauers pork rub. left on the platter for 30 mins. before grilling to not hit the grill cold.
grilled over hot coals about 10 mins.
turned and a splash of bbq sauce brushed on the hot side, covered
grilled 10-15 mins. more and they're done.
rest a few minutes and dig into some very tender,juicy and deeeeelicious chops.
if you use thin cut chops they only need about 5 mins a side on the coals.
Why does everyone like the green egg thing??
Are there not other decent grills out there?
There are lots of decent grilles. We have a. couple of Webers that are great.
But the ceramic eggs are way better.