***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Disagree. Just cut it with something a little sweet (I use peach jelly) and you're good to go

 

probably thought you just put mayo on a chicken.

 

A Congressman

Rub With Love Peri Peri Rub, 3.5 oz jar https://www.amazon.com/dp/B000VBZWLU/ref=cm_sw_r_awd_iIoQvbNTS8VWA

 

Peach added to buffalo? Sounds disgusting buy I trust you.

 

To change it up sometimes I use franks sriracha, but for theist part that's the standard sauce I use in wing comps. Some may find the rub gross too, but it works:
- 2 parts William Sonoma sriracha lime rub
- 1 part BBQ rub I use on chicken
- 2 parts hidden valley ranch powder (basically 1 packet)

 

How long you figure to get a 1.88 pound loin to 130? Couple hours?

 

Maybe an hour.

 

Got a couple nice sized turkey breasts for the BGE this weekend. I picked up some poultry herbs. Sage, thyme and rosemary.

Suggestions for a rub - was thinking Olive oil, s&p, onion powder, garlic powder and some paprika. And should I just spread the herbs over the breasts evenly or grind and season?

 

so my roommate requested tacos for his birthday, so i'm doing this tonight. when you say 2/3 tomatoes, 1/3 jalepenos, is that just by count (so 2 tomatoes for each jalepeno?)

 

Approximately - also, I liked the salsa much better warm. Cold, it was more paste like.

 

Sorry, I hate mayo and anything mayo based. My hate doesn't derive from the Bama-ness of the sauce.

 

2 tablespoons dried crushed sage

1 tablespoon dried crushed rosemary

1 tablespoon dried crushed thyme

1 tablespoon dried crushed oregano

1 tablespoon dried crushed basil

1 tablespoon dried crushed bay leaf

1 tablespoon ground black pepper

1 tablespoon sugar

That makes more than you'll need but mix about 2-3 tbs with the same amount of olive oil and let that sit for an hour or so. While that's sitting, sprinkle turkey with salt let sit uncovered in the fridge. Then apply rub an hour or so before cooking.

 

I never sauce my loaf, but that's just me.

 

The orderlies have instructions to keep sharps away from you

 

The pepper is probably the biggest thing she's gotten in awhile.

Nailed it!

 

i've seen a few shows where people (ex Myron) is where black latex gloves. Are these normal latex (medical) gloves or what? All new to me. Mainly wondering as I'm looking to buy a lot of accessories, i.e. welding gloves, and want to know all the options.

BTW... Leaving to get my Primo in about an hour.

 

I use these

http://www.amazon.com/gp/product/B002XXIZOU?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s01

 

Thanks for the recommendation. So I'm assuming it's just to keep your hand clean and sanitary, correct? It doesn't look like these offer any protection from heat.

 

I have some regular plain nitrile gloves that I steal from the office that I wear to handle the raw food, put in rubs, inject, etc. Then I bought some of these off Amazon for $20 for heat protection.

http://shop.grillbeast.com/products/beastarmor/

They're pretty cool, only issue is I wear XL nitrile gloves and the grill beast gloves a little tight in the fingers.

 

I use nitrite gloves at work

 

Yea just sanitary. Most competitions require them.

 

Just threw the turkey on top of some apple wood.

 

Any good BBQ places in Myrtle beach? If I can convince the in laws to not go buffet one night I would like a good BBQ option.

Thanks.

 

Not really BBQ but Fire and Smoke in North Myrtle is an pretty good little gastropub. The buffalo meatloaf is the tits.

http://fireandsmokegastropub.com/

 

Big d's is good but they're only open on the weekends

That's all I got. Myrtle blows

 

Big d's is good but they're only open on the weekends

That's all I got. Myrtle blows

 

Any word on Big D's tho?

 

Just a great photo.

 

Made some grilled corn, wifes bday request

 

Turkey turned out solid. Thanksgiving in July.

 

Royal oak plus Kingsford?

 

Can I get a recipe? That looks amazing.

 

I wish all my wife wanted for her birthday was corn

 

****use silver queen corn if available

Remove top strip of corn stalk
Soak in water for 1hr
Grill indirect stalk down 20 minutes @ 450
Char top layer directly over coals for about 2-4 minutes
Top with squeeze butter (it's easier to use)
Salt, pepper and creole

 

Pro tip: Melt butter in a small bowl. Add lime zest. Brush on corn. S&P (or cayenne instead of black pepper) as desired. Corn loves lime. It also gets along quite well with chives if you want to cunt it up and throw some on the corn too.

 

Yesterday when I picked up my Primo, I was checking out all the other grills. Have y'all seen the XXL BGE? Holy shit that thing is huge. Owner of he store said he has sold one for $5k. He sold it to some restaurant in Sweden.

 

That's what she said

 

I read somewhere that mixing the two is actually idea for smoking. Think a.tramp uses both.

 

If a.tramp does it, it's legit

 

Isn't that the eggzilla?

 

how much does that beast weigh?

 

I think they are one in the same.