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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Link to duck fat spray please
I just want to say 'I spritz with duck fat
Sounds cunty AF
What if I was to tell you guys that basting a bird, or spritzing for crying out loud, works against crispy skin?
You are moisturizing it, which is heading in the opposite direction of crisp. Do whatever you need to at the start and let it ride. Use duck fat as a base layer before the rub if need be.
I just want to tell people I spritz my bbq with duck fat
I like to dry brine turkey for 36-48 hours. I think it makes for better texture and deeper flavor. With the Franklin method, I’d go light on salt during the smoke.
Here for the golden retriever pic war
Brought out the Gravity to get warmed up for this week since it's been a month.
Did some last minute garlic parm ribs
Wait a second
Did someone just sprinkle cheese over the top of some pork ribs?
I dont think that's legal
Judges, can we get a decision here
Not the first time I have done it
Owsley was asking about a turkey breast
Not a whole turkey like several of yall seem to be referring to
Some of yall need to work on your reading comprehension skills before replying
I love the idea
Just never seen it before
Honestly, I got the idea from a Masterbuilt Gravity fb group.
The guys that runs it sounds like he has smoked a carton of Virginia Slims per week for the last 30 years. Has had some pretty interesting ideas though!
I can’t tell if I would love or hate Parmesan garlic ribs but if you make them for me I will try them
I dry brine turkey breast
I would like garlic parm ribs for sure
i buy it for $9 from a local bbq shop but i’ve also seen it at ace
For you it will be.
Why is everyone cooking their turkey so early?
Thighs on the smoke, brussels in the oven.
I've been tasked with smoking a turkey breast and a ham. I've never done a twice smoked ham. Any and all recipes and/or tips are appreciated
User devine please share your mastery
I’m 100% all for some new out there stuff and I applaud anything that tastes good. But I can’t lie, the cheese melted on top of pork ribs has me loling
Especially a 4 dollar bag of Sargento.
Anyone have a propane griddle? I’d like a gas/propane grill for weeknights and already have two BGEs, so I was thinking of getting a griddle rather than another grill. Curious about the maintenance required of either the Pit Boss or Blackstone.
My whole bird was cut up, vac sealed and into the freezer for easy meals later.
Thanksgiving is not the only day it is legal to smoke or eat a turkey.
just season it well before first use and then clean it well after each use. That is it. That is the maintenance.
How well does it have to be cleaned after each use? Pit Boss’s surface is cast iron, so that’s why I ask.
Also, you think they’d be alright outside in the rain but under a cover? My grilling area doesn’t have a roof.
If it is seasoned well, just use the scraper that comes with it and then apply a small amount of oil back on.
Fine with cover.
I just checked the law book and it explicitly states you can only smoke and eat turkeys on thanksgiving day. Enjoy jail buddy
I have the Sidekick that Camp Chef offers which is a propane griddle and I love it. I bought a griddle cleaning kit off amazon which includes a scraper and a couple scrubbing pads and some squirt bottles. I put regular water in the squirt bottle and after I scrape it down after using it, I spray it and wipe it.
Its really been very little maintenance since I got it, and I love cooking bacon on it. I haven't done eggs on it yet but you can cook a ton of things. As long as the cover stays on it to keep it fairly dry, you should be fine. Let me know if you have any questions and I can do my best to answer them.
Thanks. The part in bold answered my questions pretty much. Going to pull the trigger on one here shortly
Got this for the hunting camp and used it the first time this weekend:
Very pleased thus far and the cleanup wasn't bad.
Multismoker week. Ribs today. Turkey breast Thursday.
Where did everyone buy their turkey or turkey breast? I've not really seen anything but the standard butterball type boneless/bone-in breast. Will that work just as well for smoking on the BGE?
So this is now a thing
Only $50 a pound?
Hard to blame Franklin for cashing in. If there are dummies out there willing to pay for it, might as well sell it to them.
$50 a lb for a brisket that will taste half as good as having it at the restaurant
We actually did some thing similar last year for Christmas, we had a family get together with about 10 people, and just ordered a huge takeout order from Franklins for around $250 or so. It worked out great, we showed up, picked it up and took it home, and then enjoyed a nice post Christmas meat coma.
If it keeps his people working good for him. There is obviously demand for it since it's sold out
This could go in the FIL thread but I’ll answer. Walmart. I had to buy 10 of the boneless breasts, bone in, because there was going to be a nationwide shortage. Before you call me an asshole, they all went to use, 7 of them to his high risk friends, but let me tell you that was a crisis.
The fact is that Covid is the 900th thing that has exaggerated the wealth gap in our economy. You have entire industries that are left for dead, but many that have no more harm than inconvenience of work from home. Well to do people aren't going on many vacations and aren't going out to restaurants and just have money to burn.
Instead of going out to a steakhouse and spending $250 for a couple easily, just have a Franklin brisket show up at your door.
I can get like 8 lou malnati's pizzas delivered and a chicago dog care package
And those will taste much closer to the real thing
Any good recipes for grilling shrimp? Either rub or marinade?
The turkey I bought this year says it contains up to 4% salt and spices for tenderness and juiciness. Either I’ve never bought a fancy turkey or if I’ve just never read the packaging on the bird. Does this mean I don’t have to brine it?
Also, there are so many examples of brine recipes out there but is it really worth it? Obviously the salinity helps tenderize the meat, but I’m starting to wonder if the spices/whiskey/herbs/etc really imparts any flavor.
The YouTube reviews suggest the bark is a bit softer, but everything else is 99.9% the same as actually going there. Surprised it travels so well.