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Grill_Boy last won the day on June 18

Grill_Boy had the most liked content!

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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

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  1. 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
  2. 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.
  3. The Humanity.... the buns and sauce and that pork... Oh The Humanity...
  4. 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...
  5. Oh yes - it tastes as good as it looks...
  6. 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.
  7. 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.
  8. 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.
  9. This is one of my fave cooks too. I generally cook at around 225 lying them bone-down for 3 hours, then placing them in an aluminum pan meat-down with some water/salt/etc and cover that for another hour, then place them back on the grill bone-down for the last hour or when the meat reaches 202 degrees. Take them off, wrap them individually and place them in a paper bag for at least 30 minutes. These things are heavenly.
  10. I'd buy 2 Akorns with that money... The way I figure it is I've had my current Akorn for about 4 years now and it shows no sign of wear. If I can get another 4 years out of it then that's 8 total. Stay with me now... so if I could buy 2 more that would be an additional 16 years worth. I figure I got 5, maybe 7 good years left on me, so I'd come out way ahead...
  11. So the wife is out of town, I'm on parole so to speak, and picked up a couple of steaks for me and the boy. I should say 'young-man'... I was itching to eat but he had downed a burger earlier and wasn't ready... When he finally crawled out of his room ( ya'll can relate right? ) I saw him fumbling with trying to get the grill ready. I assisted and made suggestions... After years of trying to teach the lad I had the perfect opportunity - and now the boy has emerged into a grill-master with perfectly 'x'ed steak marks. I suppose I can go ahead and die-off now that he knows how to operate the grill. This summer my nephew is visiting for 10 days. I know damn good and well his momma has ruined the boy, however I plan on returning a man... it's all we can do right?
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