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Grill_Boy

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Grill_Boy last won the day on November 19 2020

Grill_Boy had the most liked content!

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  • Gender
    Not Telling
  • Location:
    Atlanta, San Francisco, Lawrence KS, Oxford MS, Phoenix
  • Interests
    Cooking, shooting my AR-15, Gold digging, Desert Hikes, and of course napping.
  • Grill
    Akorn

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  1. Yep... after I found some FOGO locally ( Ace Hardware of all places ) I had some Royal Oak so I mix it up a bit. The Royal Oak 'catches' a bit faster and feeds the FOGO... makes for a nice burn.
  2. Thinking about a roast of some sort to bring in the new year - wondering if a Rump or Eye of Round would be better - as well as cook hints/tips.
  3. It was 73 degrees on Sunday here - can't imagine living in that cold again - but if I had to... Canada would be the place -
  4. Ordered my ooni pro this evening... back ordered until April, but that will give me time to finish the outdoor kitchen scene for it anyway - can't wait to get cooking on it... pizza, bread, tika masala, naan bread.... ummmmm
  5. Cooking all day... pasta... tomorrow big roast... oh we made bread too ... it's a freezing 55 degrees here...
  6. The next day - yea - the flavors will reveal themselves ..
  7. Well they look good enough, would you do it again?
  8. So an upcoming project at home will be to build another outdoor cook area - and we've decided on a further addition to host a wood-fired-pizza-oven ( ooni pro )... I have visions of Chicken Tika Masala, Naan Bread, Sour Dough Bread, Pizza... etc I'd like to use one of those infared-temp-gun things but have no experience with them - so of course I go to the spot where I can get info... here .!!! Looking for the good/bad/ugly experiences you folks may have with them.
  9. Beef SHORT RIBS... Most excellent - come in a pack of 2-4 and a bit pricey If I recall I cook mine bone down for quite a while at around 225-250 or so... I suppose at least 2 hours. Then I put them in a small aluminum pan with some water, salt, pepper , whatever and cover that up with tin foil for another hour or so... Then I put them back on the grill until they hit about 205 degrees... Take them off, wrap them in foil, put them in a paper bag for about 30 minutes. When they come out right be prepared to fight for the last one, I usually ke
  10. No no no no.... not sure what planet that came from but 10 hours ?... no way... This is a 15 pounder I cooked this year -my notes advise it took 3 hours and 15 minutes cooking at around 325... which is my preferred temp for a bird this size. No need to foil it. No basting needed. All of this 'recipe' stuff is junk I never follow it... carbonated beverage?... no way. I only used the Royal Oak Lump, added no other 'chips' or 'wood chunks' to the burn and per noted above poultry takes on the smoke flavors very well. It turned out excellent, very very tasty. Bottom line.
  11. A good RibEye is worth the price of admission - Since Covid has restricted my daily runs to market, I've been rationing my meat consumption - Coupled with crazy prices and limited quantities when I do go to market I'll buy a few and freeze up for later. I've also been happy with NY Strips I get there as well. Since the wife doesn't eat meat I have found that cutting one of these in half and freezing for a later date has worked out well, and I mostly only cook 1/2 at a time and feel totally satisfied ..
  12. Good bedtime read - now for sugar plums and prime rib to dance in my head...
  13. That's illegal eating like that ain't it ?? I'm calling my congressman .. there oughtta be a law
  14. Last year the wife was in Europe at the time so I got to experiment without hassle - and I loved the result so I wanted to do another full bird this year. Odd, she NEVER gets sick and while in Europe she developed a fever, a horrible cough, etc... we believe she got hit with Covid -
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