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The Library => Haley Center Basement => Topic started by: Townhallsavoy on March 14, 2009, 02:00:36 PM
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I've never known how to grill. How the fuck do you grill meat? I can cook any cajun dish, but when it comes to the grill, I know nothing.
I'm going to be grilling a couple of NY strip steaks tomorrow night. Do I marinate them? Just add a few seasonings? How long should they stay on the grill for medium?
It's a charcoal grill.
Okay. Educate me.
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Marinating for at least a few hours is a good idea and you just have to figure out what works best for your taste. Thousands of recipes out there and I'm sure you'll hear more than a few of those on this thread. Can't go wrong marinating with Dale's Steak Seasoning. Comes in a bottle and just coat each side good and close em' up in a container and pop em' in the fridge until ready to put on the grill. You can look in the same section where you find the Dale's or ask the meat dude at the store about some other marinates.
To grill, put the charcoal in a pile and soak it real good with the lighter fluid. Let it sit a few minutes so the charcoal will soak it up. Maybe squirt a little more on just before lighting. Let them burn in a tight pile until they're ready (Most of the black has burned off and the coals are glowing) then spread them out evenly. You'll want to put the lid on for a minute or so before putting the steaks on so the coals will cool down, otherwise, you may burn the steaks right off the bat.
I put my steaks on and put the lid back on the grill, checking them every minute or two to make sure they're not burning. About 10 minutes a side and you should be about at medium. Take a knife and cut into them to check and see if they're done like you want them.
The key to all of this is to start drinking the minute you start preparing. Grilling anything is about preparation and buzz. You'll eat it all in about 5 minutes, but it's the journey that counts. If you have oiled yourself up properly, you won't give a shit what you cooked. It'll all be good.
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Don't put the steaks in the fridge while marinating. Steaks cook better if they are more at room temp. Also, I usually keep my charcoal pushed to one side. That way you can move your steaks around to the heat you desire. I usually put the steaks right over the coal for about 15 seconds on each side to lock in the juices. Then I move they steaks to more indirect heat and cook them slow. The easiest way to tell the steaks are done is to cut into them, doing this however, you lose some juice and some flavor out of the steaks. I can tell how well my steaks are done by simply pressing them. The more firm the steak is, the more well done it is. This may take a little practice though...
Harvey is right though about the drinking. A beer in hand is a necessaity the minute you start preparing...
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Marinating for at least a few hours is a good idea and you just have to figure out what works best for your taste. Thousands of recipes out there and I'm sure you'll hear more than a few of those on this thread. Can't go wrong marinating with Dale's Steak Seasoning. Comes in a bottle and just coat each side good and close em' up in a container and pop em' in the fridge until ready to put on the grill. You can look in the same section where you find the Dale's or ask the meat dude at the store about some other marinates.
To grill, put the charcoal in a pile and soak it real good with the lighter fluid. Let it sit a few minutes so the charcoal will soak it up. Maybe squirt a little more on just before lighting. Let them burn in a tight pile until they're ready (Most of the black has burned off and the coals are glowing) then spread them out evenly. You'll want to put the lid on for a minute or so before putting the steaks on so the coals will cool down, otherwise, you may burn the steaks right off the bat.
I put my steaks on and put the lid back on the grill, checking them every minute or two to make sure they're not burning. About 10 minutes a side and you should be about at medium. Take a knife and cut into them to check and see if they're done like you want them.
The key to all of this is to start drinking the minute you start preparing. Grilling anything is about preparation and buzz. You'll eat it all in about 5 minutes, but it's the journey that counts. If you have oiled yourself up properly, you won't give a shit what you cooked. It'll all be good.
i agree; however, i feel marinating tender cuts of steaks are not required unless you are trying to achieve a particular flavor...such as teriyaki. i prefer to season those cuts with lemon pepper, garlic pepper, black pepper and salt, or many others that i have in the pantry.
when it comes to marinating, i leave it for the not-so-tender cuts such as chuck, round or tri-tip. you can further distinguish between dry or wet marinates (rubs). there are plenty of them on the shelf in the grocery store.
i don't use a charcoal grill. i have a ducane (natural) gas grill but i'm looking to purchase a traeger wood pellet grill that can be used as a smoker too. my grill setting, initally, is at high heat for searing both sides quickly then i reduce it to medium heat for cooking. i like my steaks medium rare to rare while my wife likes them medium-well. cooking time will vary between different cuts and thicknesses. i purchase a 1/4 of a steer and have it butchered to my liking (3/4 inch on the tender cuts; 1/4 to 1/2 inch on other cuts).
imo, one of the most under-rated cuts is the chuck eye steak. it does need marinating.
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I feel like I'm becoming more of a man just reading this thread.
The NY stips are thick and from fresh market, so I think I'm going to go with a dry rub. I'll let you know how it turns out.
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The key to a good home cooked steak is to turn it often. It takes longer to cook (more time to drink) but is worth the effort to not make them taste like shoe leather.
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I feel like I'm becoming more of a man just reading this thread.
The NY stips are thick and from fresh market, so I think I'm going to go with a dry rub. I'll let you know how it turns out.
Spray Pam on the grill before you cook, Make sure your grill is hot. Put the steaks on and leave them alone. Another tip turn the steaks in quarter turns, the steak should only be flipped once.
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Spray Pam on the grill before you cook, Make sure your grill is hot. Put the steaks on and leave them alone. Another tip turn the steaks in quarter turns, the steak should only be flipped once.
Best advice... Pam works nicely and KEEP THE GRILL CLOSED! Too many people open the grill too often letting the heat escape. You end up cooking 2-3 times longer than necessary.
I like my steaks to be closer to Capital Grille or Morton's quality, so I use thicker cuts and cook with a much higher heat. Thickness should be 1 3/4 to 2 inches or larger if possible... Anything less than an inch is difficult to cook evenly.
Dales is great... Use it! Let the steaks stand at room temperature before cooking.
Depending on the temperature of your grill and thickness/cut of your meat, it should only take 4-5 mintues per side to achieve a good medium rare to medium.
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If you marinate the steaks with dale's, don't marinate for more than 15-20 minutes or that's what your steaks will taste like. If I were you I would coat the outside of the steak with olive oil and buy a dry rub for the steaks. I personally think that dale's ruins steaks. If you live in Bham then get some mr. p's marinade, it's a million times better.
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If you marinate the steaks with dale's, don't marinate for more than 15-20 minutes or that's what your steaks will taste like.
Good point... I don't normally do multi-hour or overnight marinating. Since you may not know the flavor of Dales, try the 15-20 minute suggestion. I don't find Dales to overpower any of my steaks, but a thicker steak from a butcher isn't going to be affected as much as some of those typical supermarket cuts.
By the way, I don't recommend the advice of trying to "seer in the juices" as some like to suggest. It doesn't really work. It only adds to the charring of the exterior which does potentially add flavor, but if you're struggling with flare-ups during your first few grilling experiences, you might end up with too much charring ruining the flavor. I think the trick is to cook on a high heat as quickly as possible. The slower cooking methods tend to dry out your steak.
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Knock it's horns off. Wipe it's fuzzy little ass and bring it on out.
I like mine almost rare. Just warm it up real good.
Dale's for a short amount of time is nice. If you need less sodium, Moore's is available and is pretty much the same thing. If you have a Kroger, the Kroger steak sauce is the same as Dale's for much less.
A nice thick cut of meat will not need a sauce. Little garlic salt and pepper will do. But it makes more economical meat taste like heaven.
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garlic salt
Throw that shit in the trash.
Use fresh garlic, minced garlic, or garlic powder (in that order).
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Throw that shit in the trash.
Use fresh garlic, minced garlic, or garlic powder (in that order).
I thought garlic salt and garlic powder were the same thing, just different names.
We got some culinary geniuses on this board. You guys need to start like a cooking board, maybe hide it for members only, to protect your 'manlyness'.
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I like to use a mixture of dale's, beer, and garlic. I let it marinate for about an hour before I throw it on the grill. I usually only flip my steaks once. I purchased a new gas grill yesterday, and it is pretty nice. I do have a charcoal grill that I love, but sometimes I like the quickness of the gas grill. Anyway, it is an infared gas grill that has a metal grate that distributes the heat evenly, and prevents flare ups. Worked great last night.
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I thought garlic salt and garlic powder were the same thing, just different names.
I thought Choat and South were the same thing, just different names.
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We've got one of those hole in the wall wine shops called The Cellar, with a meat counter that easily cuts up the baddest filets in these parts. Pretty much everything they have is awesome, from buttefly pork chops to their seafood...which is actualy fresh. But the big key to their stiff is the "Cellar Dust" they sprinkle on their meat upon request. No other marinate needed.
An inch and a half filet, wrapped in bacon and dusted up....hold on, I just had to wipe a little drool off the keyboard.
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I thought garlic salt and garlic powder were the same thing, just different names.
Not the same at all. Garlic salt is an abomination, it is overly salty to the detriment of any garlic flavor to be had. Garlic powder is one step up: no salt, but still a poor substitute for the real thing. Use fresh.
We got some culinary geniuses on this board. You guys need to start like a cooking board, maybe hide it for members only, to protect your 'manlyness'.
Shit, I'm not ashamed of my skillz. If'n I don't make it, I will starve.
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Not the same at all. Garlic salt is an abomination, it is overly salty to the detriment of any garlic flavor to be had. Garlic powder is one step up: no salt, but still a poor substitute for the real thing. Use fresh.
Shit, I'm not ashamed of my skillz. If'n I don't make it, I will starve.
Very few things more manly than grilling a big butt steak. Leave the potatoes and veggies and other foo-foo items to the women folk. A man's gotta' concentrate on his meat.
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Shit, I'm not ashamed of my skillz. If'n I don't make it, I will starve.
Listen to him. His woman is easy on the eyes but she can fuck up delivered pizza.
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I thought Choat and South were the same thing, just different names.
I'm not as smart as he is.
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The biggest key of all is a good freaking steak of course. If you have that then you don't have to woory too much about your marinade. We will use dale's from time to time and sometimes I'll just marinate a few minutes before cooking.
The key is to get your grill hot and sear the steaks very well. If you have an inch cut or so and the grill is hot it doesn't take long at all. 3-5 minutes per side or a tiny bit more if you like a medium. The key is searing them up to lock in the juices.
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By the way, I don't recommend the advice of trying to "seer in the juices" as some like to suggest. It doesn't really work. It only adds to the charring of the exterior which does potentially add flavor,
i agree. i mentioned searing on page 1 but failed to say "to get a little char" for flavor. my dad is known to char-blacken the shit out of both sides only to cut a rare steak.
the one thing i do different than you is adjust the heat to medium or medium-high for remaining time of cooking. i still cook a tender, moist steak.
as an added bonus i like walla walla (west coast vidalia) onions and mushroom wrapped in al+ foil on the grill. i'll put seasoning and olive oil with it.
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I like my steaks to be closer to Capital Grille or Morton's quality, so I use thicker cuts and cook with a much higher heat. Thickness should be 1 3/4 to 2 inches or larger if possible... Anything less than an inch is difficult to cook evenly.
i don't disagree with you regarding steak thickness on the tender cuts. i wish i could do that but when purchasing a 1/4 side of steer, i have them cut @ 3/4" to make more steaks. more economical for my family.
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The key to a good "less than Prime" quality steak is to pour A-1 Bold and Spicy on it. If you like things spicy you will love it
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The key to a good "less than Prime" quality steak is to pour A-1 Bold and Spicy on it. If you like things spicy you will love it
You sir, need to get your priorities in order.
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The key to a good "less than Prime" quality steak is to pour A-1 Bold and Spicy on it. If you like things spicy you will love it
Yeah... And, I suppose when steak is not available, any horse or large dog will grill up just as good. Feline fillets tend to fall through the grates.
:puke:
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Yeah... And, I suppose when steak is not available, any horse or large dog will grill up just as good. Feline fillets tend to fall through the grates.
:puke:
You know when you want a good steak you can shove your ass up a cow's ass but wouldn't you rather just ask the butcher?
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You know when you want a good steak you can shove your ass up a cow's ass but wouldn't you rather just ask the butcher?
Tommy just sold 1,000,000. brake pads!
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You sir, need to get your priorities in order.
I usually buy a Porterhouse or Fillet from the local butcher, I was just trying to help those that must buy their steaks from Winn Dixie or Food World.
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I usually buy a Porterhouse or Fillet from the local butcher, I was just trying to help those that must buy their steaks from Winn Dixie or Food World.
Looking out for the little people.
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Looking out for the little people.
That's how I roll
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That's how I roll
he's doin' solids.
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Looking out for the little people.
That leaves you out, Lunchbox.
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I usually buy a Porterhouse or Fillet from the local butcher, I was just trying to help those that must buy their steaks from Winn Dixie or Food World.
Have kids, bitch. Then we'll talk.
The finer things in life seem to become few and far between. And you become so tired that it's worth it every now and then to pay $50+ each at a place like CHOPS rather than work harder for the good stuff in your own backyard.
Besides, we have Kroger and Publix. Winn Dixie ran away.
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That leaves you out, Lunchbox.
Did you say lunch?:rofl:
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The results -
I went to the store to buy charcoal and I noticed charcoal made from wood. It seemed like a good idea at first; the wood would produce a more natural smoke. It was considered "greener" for the libzians. It also claimed on the bag that they burned hotter than other charcoal. Well they weren't fucking kidding. The coals got so hot and so red and so happy with gigantic flames, that I couldn't stand three feet from the grill without my face and hands burning. I figured this was way too hot, so I busted out the water bottle.
I poked holes in the top of the bottle to create a spray effect. I doused the coals off and on for a few minutes. The red coal and blue flames kept making valiant comebacks. Eventually, the coal cooled off enough for me to put the damn grate on top of the coals.
Back to the steak - I generously seasoned one side of the steak with cumin, chili powder, salt, pepper, fresh garlic (crushed and rubbed on), thyme, and freshly ground coriander. This was my own variation of some mexican dry rub recipe I had found on the internet. It smelled delicious.
By the time I got around to putting the steak on, the coals had definitely calmed down. It still felt hot, so I was fairly confident that this steak was going to turn out good. I placed most of the coals to one side of the grill because I heard Bobby Flay say the best way to cook a steak is with indirect heat on the grill.
When I put the steak on the hot side to sear it, I expected to hear a sizzle. There was no sizzle. I expected to only keep it on the hot side for a minute before burning. There was no burning. There weren't any juices being trapped in the steak. It was going horribly wrong.
I let the steak sit on the "hot" side of the grill with two kabobs. They all cooked for about twenty minutes total. Eventually, I had a thick piece of well-done meat. My wife was expecting medium. The dry rub tasted good, but the dry steak was lackluster. Luckily, the vegetable kabobs added some much needed moisture and flavor to the steaks.
What I learned -
1. Don't use wood charcoal. It burns too hot and it shoots sparks at you.
2. Don't use a starter log to light the coal. Go buy lighter fluid when you've realized you don't have any.
3. Even though Smoky Mountain Chalets and Cabins provided the grill, don't use it on the wooden deck of your wooden cabin that's surrounded by trees. If it weren't for the rain that had fallen all day, I don't know what I would have done about that red coal that bounced off the deck when I was moving the coals around in the grill.
The End.
By the way, I think it'd be cool to have a culinary section on the board. I know tigersdroppings does it.
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The biggest thing to remember when using charcoal or wood chips is to light the shit then let it burn down until it is ONLY embers/coals. In the melee to dole out advice we all neglected that fine point.
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I think you're learning in the right direction, 'townhallsavoy'; especially utilizing a dry seasoning. As much as I like Dale's Seasoning myself, it has too much MSG in it which can overwhelm the palate (I think someone alluded to this in an earlier post) with anything longer than the briefest of marination times. For your dry seasoning recipe I'd tell you to use real Kosher salt in it (not Morton's or a store brand of boxed table salt).
And the only other suggestion I'd add is for you to consider enjoying a great cigar after your steak; and maybe one while you're cooking it too along with whatever adult beverage you prefer (as suggested by Birdman too). As to cigars: Partagas and Trinidad come to mind as enjoyable and complimentary to a good steak.
Anyway, just my belated 2 cents for next time.
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Town, my best advice use Kingsford matchlight or buy a gas grill. A mixture of Italian dressing and Worcestershire sause is a great basting sauce to brush your steaks to keep them moist while bringing them up to temp.
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fresh garlic (crushed and rubbed on)
Good man.
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I agree with Jumbo. Try to stay away from lighter fluid if you can. Your steaks may taste like fluid if you put to much on. Either get Kingsford Matchlight or go with the regular Kingsford and buy a chimney to light the coal. If you go the chimney route, that is at least an extra beer in waiting for the coals to get real hot and well heated!
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I agree with Jumbo. Try to stay away from lighter fluid if you can. Your steaks may taste like fluid if you put to much on. Either get Kingsford Matchlight or go with the regular Kingsford and buy a chimney to light the coal. If you go the chimney route, that is at least an extra beer in waiting for the coals to get real hot and well heated!
This would be my preferred method. The only problem I have with that, and it is a small one, is when you wake your ass up at 4:30 in the morning to light the smoker, it can be a little cool outside . Other than that, the chimney is the way to go.
EDIT: For grilling in the day or evenings, the chimney is a good tool to have.
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Townhall, it'll go better next time. You only learn how to cook by doing it...you can watch all the shows on Food Network you want, but true skill in cooking comes via trial by fire. :rimshot:
Great job on the dry rub...it made me salivate. I grilled three NY Strips last night. Didn't have time to create a marinade or dry rub, so I used Dale's, but I've converted to the Low Sodium version (green label). The marinade is a little thicker and takes a little more time to set in, but you can avoid the high sodium taste this way.
Got my gas grill oiled and up to about 750 degrees, and threw those bad boys on. Went inside to fix a bourbon drink (big mistake, should've done that first) and when I came back out about 4 minutes later the fat from the steaks had caused a flare up. The juices were sealed by searing, and the outside was charred but not burnt. I immediately flipped them over and brought them away from the direct heat. I grilled the other side for about seven minutes, making the total cooking time 11 minutes. Mind you I try to keep the grill at a temp no lower than 550 degrees.
They still came out medium well, and I was pissed as everyone eating likes a nice med. rare to medium. Flareups are a killer...you gotta man that grill with a drink in hand if you want to avoid it. I can typically achieve med. rare to medium on a 1 inch to 1.25 inch steak by grilling 7 minutes a side at about 600 degrees on a covered grill, but I fucked it up last night.
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chinook "flay" wishes you guys would listen to me. don't marinate your tender cuts with liquids. the steer marinates them for you. marinate (liquid) is for chuck, round, tri-tip, flank, chicken and pork.
thrilla, you oiled your gas grill. what does that mean? direct heat on a gas grill? i would assume your gas grill would evenly heat unless you turn off or lower a burner side.
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chinook "flay" wishes you guys would listen to me. don't marinate your tender cuts with liquids. the steer marinates them for you. marinate (liquid) is for chuck, round, tri-tip, flank, chicken and pork.
thrilla, you oiled your gas grill. what does that mean? direct heat on a gas grill? i would assume your gas grill would evenly heat unless you turn off or lower a burner side.
I always oil (vegetable, Olive, or PAM) the grill grates before cooking. Helps to eliminate any sticking of the meat to the grill due to high temperatures. Also lets the grates last longer as it prevents rust. Also makes it easier to clean before and after grilling.
unless you turn off or lower a burner side.
thats what I did. My burner units are kinda broken too so it's really hot on the front of my grill and a little cooler towards the back. You know, each man knows his grill and it's capabilities, the hot spots, and the indirect spots, etc.
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I always oil (vegetable, Olive, or PAM) the grill grates before cooking. Helps to eliminate any sticking of the meat to the grill due to high temperatures. Also lets the grates last longer as it prevents rust. Also makes it easier to clean before and after grilling.
thats what I did. My burner units are kinda broken too so it's really hot on the front of my grill and a little cooler towards the back. You know, each man knows his grill and it's capabilities, the hot spots, and the indirect spots, etc.
Pam is your friend, a clean grill is key to a perfect steak.
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I got a grill with a second grate higher. If I don't have too much meat, I give both side about a two minute pop, then put the meat on the top rack. That way it's harder for the flareups to reach it.
And I still use the Lowey's garlic salt. I am too damn lazy to crush and bother with fresh garlic. I don't use a lot, just a hint. I have yet to have anyone turn their nose up at any of my meats.
I cook a lot of venison and the garlic salt, garlic pepper, and black pepper come in handy.
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Pam is your friend, a clean grill is key to a perfect steak.
True enough; they make a Pam specifically for grilling; high temperature formula is on the label. I use it all the time for grilling.
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True enough; they make a Pam specifically for grilling; high temperature formula is on the label. I use it all the time for grilling.
i'll might give pam a whirl if my wife doesn't mind.
i've never oiled or greased my grill's grate. the ducane grill i bought some 6 years ago cleans "grate".
i do brush olive oil on chicken and pork unless they have been in a marinate. when using olive oil, i'll just season with herbs and spices.
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Let's change our culinary focus here: from steaks to ribs.
I prefer baby back ribs to any other rib choice. The tenderness and flavor is simply unparalled.
So, I took two racks outta the 'fridge this morning and did a dry rub. Sea salt, pepper, paprika, oregano, ground coffee, and garlic powder (sorry, wesfau). This was at 7:00 this morning. I'm letting it sit until about 3:00,to get the flavors firmly embedded in the meat.
I've cooked them two different ways, but I always allow for 3-4 hours, and typically have a dry rub on them before cooking.
Way #1: Smoke the ribs using mesquite wood chips for 2-3 hours. Keep the heat low, around 200 degrees. Finish the ribs on high heat...this is when you baste with the BBQ sauce of your choice. Do the high heat thing for only the last 10-15 minutes.
Way #2: If you can't smoke or are short on time, bake the seasoned ribs first. Same temperature (or higher temp if you have less time) but ALWAYS finish them on the grill, on high heat. This, like way#1, is when you baste with BBQ sauce.
I'm fucking drooling already thinking about it. Dinner can't get here fast enough. How do you do 'em?
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How do you do 'em?
I have never cooked any ribs when I didn't have a good amount of time to devote to them, I also tend to prefer spare ribs. I usually marinade them overnight using Apple Juice, Bourbon, Louisiana Hot Sauce and Worcestershire Sauce. In the morning I use a dry rub and lightly sprinkle it over them and I then fire up the smoker (charcoal) get it to about 200-220 degrees. Let them smoke using either Maple, Hickory or Apple wood (on top of charcoal) for about 4 hours. I have a spray bottle of the marinade that I squirt them down with from time to time I then pull them off and wrap them in foil, pour a little more of the marinade in the foil and let them smoke for another hour or so, pull them off and let them set in a cooler for 1/2 an hour.
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How do you do 'em?
Here's my baby-back rib recipe:
1) Remove the membrane from the underside of the ribs.
2) Apply dry rub of your choice (salt, pepper, paprika, garlic powder, cumin, etc.) LIBERALLY to top and bottom of the ribs.
3) Coat the top and bottom of the ribs with yellow mustard. Again liberal application is the key.
4) Grill the ribs for 12 mins on the top, flip and grill 6 mins on the bottom.
5) Wrap the ribs in foil along with 1/2 cup of water, 1/8 cup of Worcestershire sauce, and 1/2 cup of butter.
6) Place the ribs and liquid, in the foil, on the grill for 20 minutes.
7) Unwrap the ribs and remove them from the foil. Finish on the grill for 15 minutes, applying whatever sauce you prefer.
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By the way, I've yet to see a cloud n the sky here in beautiful SRB. Got down here yesterday afternoon. I hate this kind of weather and when the water is that clear and deep blue/green...it really hurts my eyes. It's too bright.
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By the way, I've yet to see a cloud n the sky here in beautiful SRB. Got down here yesterday afternoon. I hate this kind of weather and when the water is that clear and deep blue/green...it really hurts my eyes. It's too bright.
Welcome to the promised land. I ordered up the weather just for you.
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Here's my baby-back rib recipe:
1) Remove the membrane from the underside of the ribs.
2) Apply dry rub of your choice (salt, pepper, paprika, garlic powder, cumin, etc.) LIBERALLY to top and bottom of the ribs.
3) Coat the top and bottom of the ribs with yellow mustard. Again liberal application is the key.
4) Grill the ribs for 12 mins on the top, flip and grill 6 mins on the bottom.
5) Wrap the ribs in foil along with 1/2 cup of water, 1/8 cup of Worcestershire sauce, and 1/2 cup of butter.
6) Place the ribs and liquid, in the foil, on the grill for 20 minutes.
7) Unwrap the ribs and remove them from the foil. Finish on the grill for 15 minutes, applying whatever sauce you prefer.
One of us does it backwards. This is the way I do spareribs, cut 2 ribs to the piece.
I place my seasoned ribs in a covered pan resting on a bed of sliced onions first. I add about a cup of Wickers Original to the pan. Let them boil in their own juices until the meat gets pulled back a little from the end of the bone.
Then I remove the pan from the grill. I add my wet smoking wood at this time and place the ribs directly on the grill for a while to dry out and brown up.
Then I put the ribs back in the pan, uncovered, and slather them down good with Sassy Jones (you can substitute any inferior brand here :moon:) BBQ sauce and let that soak in.
http://www.wickersbbq.com/productCat0.ivnu (http://www.wickersbbq.com/productCat0.ivnu)
http://www.barbecueandspice.com/products-page/barbecue-sauce/ (http://www.barbecueandspice.com/products-page/barbecue-sauce/)
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Grill Right Wireless Talking BBQ/Oven Thermometer
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Stainless steel probe detaches from sensor for easy cleaning
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2 AA (main unit) and 2 AAA (transmitter), included
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i have a wonderful wife and family who surprised me with a new grill for my birthday. i've been wanting one for several years. it smokes and grills using wood pellets.
it's a oregon made grill/smoker with some national recognition. suck it. it is bad ass.
click the linky below...
..bbq it bitch... (http://www.traegergrills.com/shop/Details.cfm?ProdID=130&category=16)
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i have a wonderful wife and family who surprised me with a new grill for my birthday. i've been wanting one for several years. it smokes and grills using wood pellets.
it's a oregon made grill/smoker with some national recognition. suck it. it is bad ass.
..bbq it bitch... (http://www.traegergrills.com/shop/Details.cfm?ProdID=130&category=16)
Cool. Now you can show those ducks how we tailgate in the fall.
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I spent all day "queuing" on the Weber Smokey Mountain (early bday present). Boston Butt, 6 chicken quarters, sausage and a fattie. Some neighbors and I have a competition coming up and wanted to get some practice in and hone in some recipes.
chinook: What kind did they buy you? And yes, you should be using it at every ballgame you attend.
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chinook: What kind did they buy you? And yes, you should be using it at every ballgame you attend.
it's a traeger...lil' tex "classic".
there is a link above (larger, greyish font).
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and a fattie.
This man knows how to grill.
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it's a traeger...lil' tex "classic".
there is a link above (larger, greyish font).
NICE!!! I didn't realize that the BBQ it Bitch was a link. My bad
Wes: Not the fattie that you are thinking of, but for some reason I figured you, Thrilla, or Ogre would have been the first to comment.
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Wes: Not the fattie that you are thinking of, but for some reason I figured you, Thrilla, or Ogre would have been the first to comment.
We aim to be predictable. Glad to know I've still got the juice.