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bigldevil20

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About bigldevil20

  • Birthday 05/08/1990

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  • Gender
    Male
  • Location:
    Birmingham, AL
  1. APL! You can't go wrong with APL's recipe for anything.
  2. So glad to be an inspiration! That looks phenomenal! I will try the brine. Sounds like a great idea.
  3. Just as improv said I used the pouch method. It worked a lot better than the last time I tried this and sliced open the side like butterfly. Here is a video that helped a lot.
  4. I made some really good stuffed chicken breasts. The stuffing is sauteed mushrooms, sauteed spinach, bacon crumbles, and freshly grated swiss. These were cooked direct on grill grates at 450 degrees. Let me know what you think.
  5. Thank you all for the kind words! Love this forum! Will plan to document next cook as well.
  6. Got some thin cut sirloin steaks and medium size shrimp, marinated in worcestershire sauce and taco seasoning. Grilled at 500 degrees. Made some black beans and rice for the bottom of the taco. Covered with some shredded cheese and salsa. Good to go. My wife never compliments my mexican cooking but she raved over these. I think the key was the new GRILLGRATES!
  7. His books have completely transformed my approach to grilling anything. I consistently WOW my family with his techniques. The board dressing and basting techniques for steaks is something that impresses every time. I hope to document a cook from start to finish one day but it seems that when it comes off the grill that most of it is gone before I think to snap some pictures.
  8. APL style grilling is an addiction of mine and you my friend just delivered the goods. Awesome job.
  9. I stopped by Aldi to pick up some NY Strips yesterday and saw these beautiful USDA Choice Bone in Ribeyes for 4.99/lb so I went with them instead. This was my first time cooking a bone in ribeye. I started with APL four seasons rub and let it sit while the grill came up to 600+. Grilled for about 2 min per side and they were a little bit over med-rare but they were still tender and some of the juiciest steaks I have cooked. May stop by and pick up a few more today to throw in the freezer.
  10. I finally got my wife to give me the pictures off of her camera. Here is the pictures of the birthday steaks. Steaks before seasoning Seasonings used All Rubbed Down and Resting Searing Final My father was very suprised. He said it was a great steak and he has never had a steak cooked as evenly as that one. Coming from a steak snob I take that as a compliment. Overall a successful cook and seeing the face my dad made after taking the first bite was priceless.
  11. This is how I do my hot wings. http://www.thekendrickhouse.com/buffalo-wings-on-the-akorn/ I have changed the seasoning to kosher salt, black pepper, cayenne pepper, garlic salt, and italian seasoning. Then I mix a little soy sauce, franks red hot, and butter to make the sauce. I marinade in half the sauce and baste (I turn them but not required with indirect cook) with the sauce. I toss the wings in the remaining sauce after they are finished. I have now upped my temperature to 375-400 range. It seems to give a better texture to the skin.
  12. Today is my birthday so I am going to treat myself to some 1 1/2 in NY Strip Choice Steaks. I plan to reverse sear and I will be trying out my wife's new camera for pictures. I will complement the steaks with some Baked potatoes and a nice Salad. The family is coming over so this will be their first taste test of my steaks. My father is a stickler for a good steak so I am interested in his reaction. I will try to get the pictures posted tonight.
  13. Yea you can't beat it for asparagus or mushrooms. The tart of the balsamic and the saltiness of the soy is a match made in heaven.
  14. I grilled up some Choice NY Strips last night and they turned out pretty good. I reverse seared the 1.5 in thick strips and grilled the asparagus after marinating in balsamic vinegar and soy. I used a modified APL four seasons rub (I add a little italian seasoning instead of using the basting herbs) on the steak. Grilled the steaks indirect @ 225 til internal of 110 then fired it up to 550+ to sear them. Took them off at 130 for a nice medium steak.
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