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Grill_Boy

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Grill_Boy last won the day on June 18

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  • Gender
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  • 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. Tri Tip - can't go wrong... I rub mine with some pink-salt and good-used-coffee-grounds ... makes for an interesting twist. Not a lot mind you... just a bit. That 4-way probe is boss!
  2. Used some junk from Wmart ( who is selling Royal Oak by the way ) and put the grate in 3 plastic bags dumped the 'stuff' and let it setup, seemed to help a lot. Scraped and scrubbed and waxed and buffed and rinsed. Wasn't satisfied used some baking soda and vinegar that seemed to loosen some up as well.... scraped and scrubbed and waxed and buffed and rinse now building a hot fire to let it burn off. I think next time I'm gonna find a ulta-big pizza box and line it with foil and plastic bag and set it in there so all the 'stuff' soaks .. didn't have a good flat surface and that kinda hindered my plan this time.
  3. So I cook about 4-5 days a week and the grate has gunked up pretty good. (Gunk is a technical term for accumulation of the grisly remains of cooking) Anywho, wondered what products anyone has had luck with on spray-on/ soak/ etc to clean up the grate.
  4. Just kill 'em and leave 'em... can't stand those idiot animals - good for NOTHING - All they do is run right into your car or god-forbid a motorcycle... Kill 'em all
  5. The wife built the deck ( 12 x 32 ) and she built this 'screen-house' as well - I helped a bit ( hauling wood, holding pieces ) ... but she designed and built it all... Yea she's a trooper.
  6. The Humanity.... the buns and sauce and that pork... Oh The Humanity...
  7. Home Made per some recipe:.. using chicken thighs with skin: 4 Tablespoons Soy Sauce 1 Teaspoon Sesame Oil 3 Garlic Cloves 3 Scallions 1/2 tablespoon thyme 1 teaspoon allspice 1 teaspoon black pepper ( plus a bit more added by me ) 1/2 teaspoon cinnamon ( plus a bit more added by me ) 1/2 teaspoon crushed red pepper ( plus a bit more added by me ) Mix the Soy and Sesame and rub that onto the chicken Then blend up the other ingredients until it becomes paste-like (or workable) and rub that onto the chicken minding to get a bit up under the skin. Put the chickens in a Gallon Bag and let it set up for 2-3 hours in the fridge. Remove from fridge 30 minutes prior ( just enough time to get the grill ready ) and grill it up. Recipe calls for 250 degrees for 2 hours but I like to cook my chicken at 325-350... Once internal hits 165+ I pulled it and wrapped it... I give it 4 our of 5 stars...
  8. Oh yes - it tastes as good as it looks...
  9. Did you open the top to peep? Whenever I do a low-and-slow, like today cooking up some beef short ribs, I bring the temp up to about 185 and then place the meat on the grill, watching the grill temp rise and when I'm about 25 degrees short of target I then start to manipulate the vents. When you open the top you introduce a LOT of oxygen - and oxygen will cause the rise - So pro-tip of the day: Put your meat on early, use the vents to adjust, and don't open the top. I've been hovering at 270 for an hour now. Desired temp is 250 but I'm not going to quibble over a few degrees... I'm leaving it alone and watching a game.
  10. Go for it Pesto - just do - the - do... low and slow for 4-5 hours and cook the meat to 202, rest it, and enjoy. You'll thank me later.
  11. I've been buying bacon at the local grocery at the meat counter - monster slices very thick triple smoked... look a lot like what you sliced up. Wife brought home some standard store-bought shrink-wrapped junk the other day and I almost filed for divorce.
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