dfitzo53 Posted December 4, 2016 Share Posted December 4, 2016 Alton Brown did a whole episode of Good Eats on it. Even if you don't want to watch the whole episode the recipes should be on Food Network's website, and there's a site out there somewhere that has transcripts of every single Good Eats episode. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted December 4, 2016 Share Posted December 4, 2016 On 11/25/2016 at 8:56 AM, skinsfan_1215 said: I've decided that fried turkey is the only turkey worth eating. I've fried a few in my time, and I think that it is very, very good, but I'll stack up my smoked turkey against it any time. I don't fry them anymore, for a few reasons. Pain in the ass mess and clean-up. Lot's of leftover oil, (admittedly, I strain it and re-use for a while), and the #1 reason is that the leftovers are not nearly as good as a smoked turkey. Right out of the fryer, and the day of, the meat is tender and juicy. The leftovers , however, are dry. 10 hours ago, steve09ru said: Got a dehydrater for housewarming gift so testing it out with some ground beef (didn't have time to get any good cuts). Kneaded and mixed in some various items (soy, Worcester, buffalo, vinegar, cayenne, red pepper, and a few others). Doing a pound of spicy/hot and pound of light (took away buffalo and added a1). what does everyone else use for jerky? Any preferences or recommendations? I don't have a recipe. I use this stuff. It's delicious, and idiot-proof. https://www.himtnjerky.com/ 1 Link to comment Share on other sites More sharing options...
China Posted February 23, 2017 Share Posted February 23, 2017 On 5/19/2016 at 8:41 AM, China said: Sure you do. Don't Fall Victim to Olive Oil Fraud Italy Arrests 33 Accused of Olive Oil Fraud An Italian operation led to the arrest of 33 believed to be a part of the Piromalli clan, an organization that has allegedly infiltrated the olive oil trade in Italy and exported fake products to the U.S. Click on the link for the full article Link to comment Share on other sites More sharing options...
GoCommiesGo Posted February 25, 2017 Share Posted February 25, 2017 I'm in the market for a new grill. I'm looking for suggestions from anyone. Im considering a Weber, Napoleon or possibly blowing the budget in an island with a built in grill. We have a family for four grill 3-4 nights a week during the summer. I have a separate smoker so that's not a necessity. Any input would be greatly appreciated. Link to comment Share on other sites More sharing options...
dfitzo53 Posted February 25, 2017 Share Posted February 25, 2017 Gas or charcoal? Link to comment Share on other sites More sharing options...
GoCommiesGo Posted February 25, 2017 Share Posted February 25, 2017 Gas, need it to be quick for weeknights. Link to comment Share on other sites More sharing options...
dfitzo53 Posted February 25, 2017 Share Posted February 25, 2017 Psh, I have two young kids and I still use charcoal on the weeknights. (Though admittedly, gas is more convenient and not everybody's kids are as lazy about making their way to the dinner table as mine.) 1 Link to comment Share on other sites More sharing options...
GoCommiesGo Posted February 25, 2017 Share Posted February 25, 2017 I've got a smoker for charcoal when I want to do it right. I'm looking for the quick and easy of propane and propane accessories. I'm in a odd window right now as we are redoing are kitchen and our old hand me down grill is failing. The wife gave me the go ahead to replace it. I'd ideally like to spend under a grand but I don't think that's possible with a higher quality item. For reference we cook a lot and are putting a Thermador all gas range in the kitchen. 1 Link to comment Share on other sites More sharing options...
HOF44 Posted February 25, 2017 Share Posted February 25, 2017 Latest cook . 1 Link to comment Share on other sites More sharing options...
GoCommiesGo Posted February 25, 2017 Share Posted February 25, 2017 (edited) Has anyone used a Napoleon grill? Edited February 25, 2017 by GoSkinsGo Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 25, 2017 Share Posted February 25, 2017 8 hours ago, dfitzo53 said: Psh, I have two young kids and I still use charcoal on the weeknights. (Though admittedly, gas is more convenient and not everybody's kids are as lazy about making their way to the dinner table as mine.) I used to be all about gas because charcoal was sooooo slow. Then a buddy of mine bought me a Weber kettle with a chimney starter. My world will never be the same!! Wadded paper towel with oil on it (or paper towels from cleaning cadt iron) pour Old Hickory briquettes, light the paper towels, 5 min later pour and cook. I don't even own a gas grill any more, and I'll be upgrading to a Big Green Egg (or cheaper competitor) soon. For me it's about the quality of the food, and versatility. Last summer I cooked out on my Weber 3-4 times per week. 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted February 25, 2017 Share Posted February 25, 2017 (edited) 9 hours ago, dfitzo53 said: Gas or charcoal? 9 hours ago, GoSkinsGo said: Gas, need it to be quick for weeknights. Both? I'll let you guess the brand that I recommend. As an FYI, that gas grill is 16 years old. Edited February 25, 2017 by Skinsfan1311 Link to comment Share on other sites More sharing options...
GoCommiesGo Posted February 25, 2017 Share Posted February 25, 2017 I've got a charcoal chimney, I've never actually thought about using it on a regular grill. I'll have to think about that. The eggs are obscene but everyone raves about them. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted February 25, 2017 Share Posted February 25, 2017 2 minutes ago, GoSkinsGo said: I've got a charcoal chimney, I've never actually thought about using it on a regular grill. I'll have to think about that. The eggs are obscene but everyone raves about them. ??? What else would you use it for? You are talking about one of these, right? For the cost of a Big Green Egg, I'm pretty sure that you can get a Weber kettle and gas grill, There's not much cooking space on an egg. 1 Link to comment Share on other sites More sharing options...
GoCommiesGo Posted February 25, 2017 Share Posted February 25, 2017 I've only used on the smoker. For whatever reason didn't connect it, I've always had a gas grill. To many options. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 25, 2017 Share Posted February 25, 2017 34 minutes ago, GoSkinsGo said: I'll have to think about that. The eggs are obscene but everyone raves about them. The Acrons are about 1/2 the price and have good reviews. I'll be looking closely at them. Link to comment Share on other sites More sharing options...
HOF44 Posted February 25, 2017 Share Posted February 25, 2017 (edited) Cost isn't what keeps me from getting a ceramic grill, it's really the damn weight. Those things weigh a ton. An X-large BGE just a hair bigger than the Weber Kettle weighs 219 pounds. Edited February 25, 2017 by HOF44 Link to comment Share on other sites More sharing options...
Dont Taze Me Bro Posted February 25, 2017 Share Posted February 25, 2017 @GoSkinsGo I have a Jenn-Air 3 burner propane grill, stainless steel and loved it. It was a three burner with the infrared burner on the top rack in the back. And it had the side burner (also infrared) to cook vegetables, etc. on. The burners went bad and I was too lazy to replace them and wanted a charcoal grill anyhow. Asked the fine people in this thread what they recommended and it was the best decision I made. Go with a charcoal Webber Kettle. You already got a chimney smoker, just buy a set of the briquet holders and your all set. With the chimney smoker it takes 5-10 minutes to light all the coals, then you dump them in the briquet holders so you can control the heat and get cooking. You can get it hot enough to cook food just as fast as would on a propane grill and it tastes a lot better. The only really extra added time is the clean-up afterwards with the ash, but if you get the one with the ash collector, its really just brushing the ash into that after the coals burn out completely and you empty it when it's full, maybe once a week if you use it a lot. No biggie at all, talking 5 minutes. Link to comment Share on other sites More sharing options...
dfitzo53 Posted February 25, 2017 Share Posted February 25, 2017 To be fair, if a gas grill is what you want there's nothing wrong with that. It certainly is convenient not to have to worry about distributing coals, cleaning up ash, etc. I just love the ritual of firing up the chimney with a drink in hand too much to ever go back. Link to comment Share on other sites More sharing options...
Dont Taze Me Bro Posted February 25, 2017 Share Posted February 25, 2017 Just now, dfitzo53 said: To be fair, if a gas grill is what you want there's nothing wrong with that. It certainly is convenient not to have to worry about distributing coals, cleaning up ash, etc. I just love the ritual of firing up the chimney with a drink in hand too much to ever go back. There is a reason I still haven't bothered fixing the burners on my gas grill, I love the charcoal one so much better. I was actually surprised that it didn't take that much more time to cook on than my gas one. As mentioned, just the ash clean up. The chimney smoker takes 10 mins tops, which is about how long I would let my gas one heat up on high to clean before using it. So, in reality about 5-7 more minutes after I put the coals in and heat up the grilling grate on the charcoal. Then the 5 minutes of dealing with the ash. 10-15 more minutes is well worth it since the quality of the food is so much better than it is when using gas, imo. And I cook on it during the week as well and not just weekends. Link to comment Share on other sites More sharing options...
HOF44 Posted February 25, 2017 Share Posted February 25, 2017 (edited) Also if you haven't tried Big Green Egg Lump Charcoal, give it a shot. NO flavors like some of the briquettes give off. It's my go to now for grilling. I use Stubbs all natural for smoking since the briquettes are more predictable. Edited February 25, 2017 by HOF44 Link to comment Share on other sites More sharing options...
HOF44 Posted February 25, 2017 Share Posted February 25, 2017 (edited) Also try this stuff out. Get a hanger steak and marinate it about 24 hours and grill it as hot as your grill will get. https://www.amazon.com/Korean-BBQ-Beef-29-63fl-Pack/dp/B00L16XBDA/ref=pd_sim_325_3?_encoding=UTF8&pd_rd_i=B00L16XBDA&pd_rd_r=GCJZV1N20WRB08V1F79T&pd_rd_w=RTgMm&pd_rd_wg=0iGRw&psc=1&refRID=GCJZV1N20WRB08V1F79T Edited February 25, 2017 by HOF44 1 Link to comment Share on other sites More sharing options...
Dont Taze Me Bro Posted February 25, 2017 Share Posted February 25, 2017 With the weather being nice today (76 degrees here in Charlotte) and this thread getting fired back up made me want to grill today. Just finished cleaning the grill, didn't realize how much ash and grease buildup I had. It was peeling out of the top of the kettle lid, so I had no choice on cleaning it, don't want black grease flakes ruining my steaks. Got some dry rub from Quaker Steak N Lube I'm gonna use on them. Wife is at the store now picking up the steaks and corn. First grill of the year for me........and it feels so wrong with it being February lol 1 Link to comment Share on other sites More sharing options...
GoCommiesGo Posted February 25, 2017 Share Posted February 25, 2017 I did burgers last night on our old grill and cleaned the smoker up today. It feels wrong but man it ended up feeling right. 2 Link to comment Share on other sites More sharing options...
HOF44 Posted February 25, 2017 Share Posted February 25, 2017 I have Bulgogi marinating for tommorow. 1 Link to comment Share on other sites More sharing options...
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