Pretty good price on a kamado at Menards after rebate (yeah, rebate). Big Red Kamado Grill Model Number: 6619 | Menards® SKU: 2591002 $266.11 Everyday Low Price:$299.00 11% Mail-In Rebate:$32.89 Your Final Price:$266.11 You Save: $32.89 after Mail-In Rebate http://www.menards.com/main/outdoor...rs/big-red-kamado-grill/p-1509794-c-10141.htm
technical question for BGE folks...how often do you do a complete burn of the hard lump? I usually just add new lump every time but once every 4-6 months I do a complete burn and I find rock type stuff mixed in which I am guessing hurts the air passages because it never falls through, what is that? should I be doing a big burnoff more often?
nothing fancy and I have nothing written down but here is what I usually do for two pieces of salmon put a half cup of sesame oil in a bowl I buy the high grade sushi sesame seeds from publix and add maybe two or three teaspoons of seed into the bowl, grate some fresh ginger (like a tablespoon and a half I am guessing) add another tablespoon of crushed garlic...if you want ot heat it up a bit, add some crushed red pepper or sweeten it up with a teaspoon of honey or brown sugar just put it on top of the salmon and let it marinade for a half hour put the BGE on about 400 and cook for like 5-8 minutes each side (as you can see it did flake up a bit and it was easier to flip if I cut it in half, I need to get myself a fish flipper or remember to buy some lime or lemon and create a bed and cook it right on top, forgot to buy it this time)
I am not sure if this has already been answered or not, but anyways... For all you guys that have BGE, or similar type grill, do you also have a regular gas grill, just for convenience at times or is this frowned upon living the BBQ Life?
I own a couple of gas grills that haven't been touched in years, outside of the searing burner accessory on one of them
I own one that I had already and use it if it's like need to get burgers/dogs cooked in 5 minutes type deal. Otherwise I don't think I will replace it when it breaks.
I dont have a gas grill, but wouldn't mind one. For me it's not just starting the coal but waiting for it to cool down because I need to make sure it gets covered every night. I am on the second floor of a two flat and the egg is down at ground level. Add in the fact that I work late and I would grill a lot more during the week if I had a gas grill.
I'm not a BGE guy, but I rarely have used my gas grill since I got a weber kettle the starting the charcoal thing is so easy with a chimney
I have a group coming over on Saturday and I really want to do the jalapenos but half the people hate anything with any level of heat. So it's a no go. I think I might do some mild green chillies to add a little extra. I have never done BPS before and I am pretty excited about finally getting to cook it. Anyone that has done it have any suggestions? TIA
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So I am assuming you do two cuts of meat and use two pans right, is that right? How many people will a 4 lbs chuck roast feed? Thanks
I have a webber genesis, a weber smokey mountain, a little smokey joe for tailgates and the egg. I use the gas grill all the time during the week, because I'm lazy and my son likes to help cook on it but he's afraid of the egg
My new setup, got a gas grill to help with the quick items a few months back and have been very pleased. Spoiler
I usually see chuck roasts around 2.5ish lbs, give or take a little. I'm sure I could find a bigger one of I was looking for it but two of those does me just fine. And yeah just place them in separate pans when it comes to that step. Probably feed 12ish
thats been my experience too since first trying the PSB, cant regularly find a chuck as big as I think I am gunna need so I buy two
thanks should be up, not an outdoor kitchen but just my grills. Love them both. Outdoor kitchen is down the line. My next door neighbor has one and I am in love, I will send pics next time I am there.
Thank you, the deck was a selling point on the house. While it is not a great pic of the deck it is covered, hence the shade. On the left I am about to mount my old TV on the wall. To the right the deck opens up and and there is a bunch of sitting area. When I am not in Auburn you bet I will be out there smoking something, drinking, and watching football all day. Can't wait!
where can i get butchers paper to cook with like Franklin does.....yeah i dont feel like googling shit
so the menu for this weekend is smoked sausage, grilled corn on the cob for lunch. then smoking tri tips (with tomato relish*), caeser salad and garlic bread. * Spoiler Tomato Relish: 1 pint cherry tomatoes, halved 2 tablespoons canola oil Kosher salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley or cilantro 1/4 cup olive oil 2 cloves garlic, mashed to a paste with some salt 2 serrano or jalapeno chiles, finely diced 1/2 small red onion, finely diced Tomato Relish: Preheat the grill for high direct heat. Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. made the bread for the garlic bread tonight
Chicken leg quarters on sale for .39 a pound at my local HEB These are one of my favorite go to for large groups easy short smoking My freezer gunna be so full
so lubbock finally has elite bbq now which is somewhat sad because i am leaving on tuesday i also got a buttula for a belated wedding present today
Just picked up a quarter of mesquite Forgot how light it is picking it up compared to pecan and oak Looking forward to getting back to my west texas roots cooking with it
Do you think these places that are only open 3 days a week make a living just doing BBQ? Is it that profitable? I know there is work to be done on off days to prepare but still, that schedule seems kind of nice if you can make enough.
Going to smoke two whole chickens tomorrow or Sunday. They're the smaller ones from Costco. Only ever roasted them high heat in oven. What's the thread consensus on smoking whole chickens?
If you're not going to spatchcock it or cut it in half, just toss it on. Don't bother with beer butt. I cook them at 275F until they get to temperature. The skin doesn't get as cripsy though, so I've gone to cutting the backbone out and cooking it skin side down for 30-45 minutes then flipping until it gets to temperature. Just before it's done, I baste it with whatever sauce you want to use, if any. This is done at however hot my WSM gets without the water bowl, usually 325-375F.
yeah kind of chalking skin up as a loss since smoking relatively low going to turn leftovers into a smoked chicken salad probably also thinking 4 hours or so?
Doing wings and tri tip tomorrow. Came close to picking up a brisket tonight instead of the tri tips but stuck with tri tips bc they are just so damn easy.
Yeah I'm going to go ahead and need one of those Buttulas. I will ask for it as a wedding present myself.