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Everything posted by Bgosnell151

  1. No you’re not!!! My high school club was the same.
  2. I’m starting to agree. I may try one more time by prepping them, minus the scraping of fat off the skin.
  3. I did put the skin back on it after scrapping all the fat off of it. Not saying I disagree, just making sure my process was understood.
  4. Ummmmm, nope. Not showing mine after seeing these!!!
  5. So, I decided to try to prep chicken thighs competition style. I did 4 by pulling off the skin, trimming the fat, and scraping the fat off the skin... and 2 by pulling them out of the package and threw them on the grill. These were for meal prep for the week, so they will go into the fridge and reheated for lunches. My hypothesis, originally, was that they trimmed pieces would come off the grill looking really good, but won’t reheat as well. The lack of fat will dry it out upon reheat. What I didn’t take into acct was that, fat is flavor. Once reheated, I did find the trimmed thighs to be dryer, but more importantly, they lacked some flavor. the bottom picture is all four that were trimmed and prepped comp style. I do imagine that the they were really good straight off the grill, so I will try them again, just not for meal prep.
  6. Were they bitter in flavor? My guess is that you may have put them on as soon as the grill got to temp, and didn’t let it settle. If you don’t let the temps settle, you’ll have thick white smoke, which will give you an acrid, bitter flavor.
  7. Interesting he washed his hands between each handling of creating the burgers, but then put them on the grill with his hands and didn’t wash between each. oh, and that grill!!!
  8. London Broil on sale for $1.99 per pound. I trimmed it up and rubbed it down. Back in the fridge until tomorrow.
  9. I start by charring some onions and peppers. After a quick char, I sliced them and put them in a mixture of beer and 2 tablespoons of Dijon mustard. I get that heated up, then add the brats. After they are warmed in it, I then pull the brats out and give them a quick seat.
  10. Market Basket has them almost all of the time. You just have to ask. Not sure where in MA you are, but the Tewksbury one is a never fail for me.
  11. I really want brisket now... and I’m not a huge fan of it.
  12. Like @prowe, I agree 100% with this. You should be able to get it done with Royal Oak, but getting something like a KJ Big Block, you’d make it with ease. KJ is just a brand I tried that I really like, not the only high quality stuff out there.
  13. That price is crazy good... but not quite as good as the cook!!! Cooked to perfection.
  14. It’s beer with 2Tbsp Dijon mustard.
  15. Maybe I just tipped my hand and showed all my cards for my future entry.
  16. I should have roasted the peppers and onions on another grill to qualify for the April challenge, but I didn’t. I figured this is such a simple cook that it didn’t stand a chance.
  17. I have a KJ Classic II and love it. I rarely wish I had more space than I have, so the Big Joe would prolly be a waste for me right now. As my boys grow, we’ll see if that changes.
  18. I think I sliced it wrong... but it was darn good!!!
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