I honestly don't know what's going on? I was just making a bad joke about California.
BBQ and Outdoor Cooking Thread
I wrote with specific intent
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I understand looking at someone's location is a lot of effort, but the price post was based out of Canada.
And keep politics off of THP please.
Thank you.
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Carnivore
I have taken a real liking to grilling potatoes for my potato salads - adds a little extra layer of fun that I quite enjoy! I have struggled to get the parboil right though, so that the potatoes don't just fall apart on the grill.
Had a buddy over on Sunday for steaks and I underestimated the amount of charcoal I needed, so the searing phase did not go quite as well as I would have liked, but the (mostly) second cook Jealous Devil + a lump of cherry wood sure made for a beautiful flavour on the steak!
Had a buddy over on Sunday for steaks and I underestimated the amount of charcoal I needed, so the searing phase did not go quite as well as I would have liked, but the (mostly) second cook Jealous Devil + a lump of cherry wood sure made for a beautiful flavour on the steak!
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Carnivore
I lust for this grill, I think it could be the true 1-grill to rule them all:
lonestargrillz.com
24
Our 24" x 48" Adjustable Charcoal Grill & Smoker is built to last a lifetime. The grill body and stand are constructed from 10 gauge carbon steel more than double the thickness of our competitors grills. The fire box is double wall construction to retain heat more efficiently and reduce heat...
lonestargrillz.com
Tried some pork belly burnt ends on the traeger yesterday, turned out excellent.
I would destroy that bowl. Looks amazing!
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Carnivore
I keep thinking I need more pork belly in my life.
They look delicious
I might be alone in that I don't care for pork belly. Yes I live bacon, but if I am forgiven pork belly, I will eat the meat and leave all of the fat behind.
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Carnivore
That's totally fair. It really has to be rendered properly and is one of those meats that really ought to be eaten in moderation. It's like A5 wagyu... you really can only have a small small portion and then you're pooched.
100% When I make it I only do small amounts for that reason.
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Carnivore
And to take discipline out of the picture for me... if I see it, I will eat it!
Smoking a spatchcock chicken on the Recteq today
Turned out great, so juicy and tender
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Carnivore
Attempted a 'beer can' chicken the other day (on a rack), with many doubts.
Started it direct over the coals (with the charcoal grate set in the 'low' position to get enough air space to hopefully prevent flare ups). Lasted about 20-30mins before I had to pull the chicken and bank the charcoal to one side and put the chicken opposite. I was running ~300F according to the dome thermometer and ended up cooking it in a total of 70mins. It actually came out pretty well - very juicy despite the legs being cooked to 190F and the breasts to 170F at the top of them and only 155F in the heart of them.
The temps proved my doubts of the technique, but the bird still ate very well.
Cooked a picanha last night, again over the coals at a target temp of ~250F. Lasted about 45mins but then I had to do a tactical reload of coals because i doubted the staying power of what was left (mostly second-burn coals from the chicken) which made for a bit of an annoying re-light.
Threw in some potatoes right into the coals which came out great. Cooked the Picanha to ~133F and then let it rest. Great as always.
Started it direct over the coals (with the charcoal grate set in the 'low' position to get enough air space to hopefully prevent flare ups). Lasted about 20-30mins before I had to pull the chicken and bank the charcoal to one side and put the chicken opposite. I was running ~300F according to the dome thermometer and ended up cooking it in a total of 70mins. It actually came out pretty well - very juicy despite the legs being cooked to 190F and the breasts to 170F at the top of them and only 155F in the heart of them.
The temps proved my doubts of the technique, but the bird still ate very well.
Cooked a picanha last night, again over the coals at a target temp of ~250F. Lasted about 45mins but then I had to do a tactical reload of coals because i doubted the staying power of what was left (mostly second-burn coals from the chicken) which made for a bit of an annoying re-light.
Threw in some potatoes right into the coals which came out great. Cooked the Picanha to ~133F and then let it rest. Great as always.
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Carnivore
I was just asked by my aunt if I would cook a turkey for Canadian thanksgiving next weekend, as the host is wanting 2 birds this year for the crowd.
Ordinarily, the birds are baked in the oven and (since I have to carve them) always powder when carved.
I think for my bird, I will forego the desire for crispy skin and do a nice low and slow smoke to guarantee a juicy bird (since when sliced thinly, the skin doesn't really matter).
Ordinarily I would spatchcock the bird, but am actually considering cooking it whole on a rack, on my paella pan for some reason (or I could spatchcock it on the paella pan). Or, I could even go so far as to separate the crown of the bird from the back/ legs... which might actually be the better way of doing it.
I'm thinking the Paella pan just to catch the drippings for gravy (yet another part of this experiment).
Ordinarily, the birds are baked in the oven and (since I have to carve them) always powder when carved.
I think for my bird, I will forego the desire for crispy skin and do a nice low and slow smoke to guarantee a juicy bird (since when sliced thinly, the skin doesn't really matter).
Ordinarily I would spatchcock the bird, but am actually considering cooking it whole on a rack, on my paella pan for some reason (or I could spatchcock it on the paella pan). Or, I could even go so far as to separate the crown of the bird from the back/ legs... which might actually be the better way of doing it.
I'm thinking the Paella pan just to catch the drippings for gravy (yet another part of this experiment).
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I cooked a quadriplegic turkey (turkey breast with rib meat, meaning no wings or drums) on the smoker and kept the drippings for "smokey" gravy and it was fantastic!
My wife loves the smell of turkey cooking in the house, but this was not during a holiday so she allowed it and loved it.
Z1319
always looking to improve
I've vertical roasted a whole turkey breast on the rib bone indoors, outdoors and smoked outdoors with great results...and used the wings, thighs and legs to make gravy...now I just get two skinless boneless turkey breast lobes and smoke it outdoors...and get a neck and wing or two for gravy...it's all good
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bill816
Well-known member
Sounds good using pan to catch the drippings should make a nice smoky gravy
I was talking cause of the trip tip boom in the US, not location either. Guess we can't win em all.
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Carnivore
Lovely looking pizza there!
Smoked some chicken quarters last night with Kosmos Q Dirty Bird.
350° for about an hour, until they hit 165°. Skin was crisp and the meat was juicy.
350° for about an hour, until they hit 165°. Skin was crisp and the meat was juicy.