In terms of veggies, what do you guys have a lot of success with?

I really like doing summer squash, corn, and peppers, and I've done asparagus once or twice, but I'm looking to branch out and try grilling some other things.

6/12/2015 10:26:14 AM

you named the main ones.

without necessitating a grill pan..

you can grill hearts of romaine and do caesar salad. you can parboil potatoes and grill them in wedges, halves, quarters, etc. I've heard of people doing eggplant (not my favorite veggie). I love doing poblano peppers. you can do carrots. endive.

6/12/2015 11:14:39 AM

Fresh whole picnics at piggly wiggly for $0.79/lb

6/12/2015 10:13:46 PM

Two butts and a picnic on now. Auber is in control. Hopefully I get some sleep.

6/13/2015 12:26:31 AM

My go-to grilled veggies...Zucchini, squash, onions, asparagus, corn, and though not a veggie - portobello mushrooms

6/13/2015 10:24:59 AM

^^^ Dang, there ain't one anywhere close to Raleigh

[Edited on June 13, 2015 at 10:35 AM. Reason : Looks like Sanford is the closest]

[Edited on June 13, 2015 at 10:41 AM. Reason : If I had a chest freezer i'd make the trip]

6/13/2015 10:35:29 AM

they're already in vac bags too, so i don't even have to break out the foodsaver. just bring them home and toss them in the freezer. probably gonna go pick up a few more. just like a boston butt, but you give up some bark and gain the skin.

6/13/2015 10:40:34 AM

Fun table

6/13/2015 11:07:40 AM

I was at a chowder cook off and a guy had one of these and was selling some delicious crab cakes and spicy shrimp cakes.
http://www.homedepot.com/p/Blackstone-36-in-Propane-Gas-Griddle-Cooking-Station-1554/204738097

6/16/2015 11:32:04 PM

I am in an apartment so I can't have a real grill. Has anyone used electric before? Is it even worth getting one? I keep debating whether it's worth it or if I should use the oven.

6/17/2015 6:32:48 PM

So Father's Day is also my wife's 30th bday which means she gets what she wants so doing a spatchcock chicken on Sunday early and then later 2 pizzas with using the chicken for 1 buffalo and 1 bbq

6/17/2015 8:57:36 PM

spatchcocking is the only way I cook whole chickens anymore. be sure to cook it at about 400 deg for some crispy skin.

6/17/2015 9:05:55 PM

Yous guys ever watch that BBQ With Franklin show?

Good stuff IMO.

6/18/2015 12:17:50 AM

I'm a big fan of BBQ Pit Boys on Youtube

6/19/2015 2:58:53 PM

Speaking of spatchcock, I smoked a couple chickens today

6/23/2015 9:13:22 PM

nice

6/23/2015 10:01:12 PM

i've definitely done chickens that way (and other similar ways) but i had no idea it was called spatchcocking. vocabulary word of the day!

6/24/2015 11:19:02 PM

cooked a whole duck for my dad for father's day (apparently Grand Asia has them 24/7) and saved the fat to cook steaks in. cannot recommend this enough - might try using bacon grease once we run out of the duck fat.

6/27/2015 5:26:15 PM

Gonna try spatchcock chicken on the grill tonight. What should I season it with?

6/28/2015 10:26:27 AM

2/3 cup chili powder
1/2 cup sugar (brown or white or turbinado, whatever you like)
1/4 cup kosher salt
1/4 cup onion powder
1/4 cup garlic powder
1 teaspoon cayenne (adjust to meet your heat preference)

Weber's Kick'n Chicken is pretty good if you just want something off the shelf, but a bottle doesn't go very far when you're doing whole chickens and it gets expensive. I buy large bottles of spices from Costco and Amazon and mix up my own. The one above is what I like on chicken.

[Edited on June 28, 2015 at 10:48 AM. Reason : dafs]

6/28/2015 10:43:01 AM

to clarify, the amounts in that recipe are for a batch of rub. don't put all that shit on a single chicken.

6/28/2015 3:32:14 PM

Haha yeah I figured. We normally do beer butt chicken but this shit was good! We'll probably be spatchcocking from now on. It was easier and the skin was really good.

6/28/2015 7:30:21 PM

made some pizza this weekend - wife is getting better at making the dough but the shapes isn't down to an art yet

6/29/2015 11:25:36 AM

Looks good!

Is that basil on top of the first one?

6/29/2015 11:47:34 AM

Beer can chicken is a novelty and a waste of beer. Spatchcocking whoops its ass every time.

[Edited on June 29, 2015 at 1:29 PM. Reason : did u use the rub recipe above?]

6/29/2015 1:23:29 PM

Yeah pretty much. I didn't have any onion powder so I put in some ginger instead. It actually turned out pretty well.

6/29/2015 1:56:27 PM

I want to buy a smoker but need some advice on what I should get. I have been eyeing the Weber Smokey Mountain for a while. Thoughts? Recommendations?

6/29/2015 2:29:58 PM

akorn does what the WSM does and way more.

http://www.bbqbrethren.com has info for days

6/29/2015 3:07:18 PM

Quote :

"Is that basil on top of the first one?"

yeah one of them as a margherita with sweet peppers added

6/29/2015 3:17:03 PM

I have looked at the akorn before. That's more of a grill / smoker combo. The WSM, especially the larger version, has multiple racks and is more for low and slow which is exactly what I am looking for. I already have a Weber Genesis and love it. I want a charcoal smoker to use only for low and slow cooking.

[Edited on June 29, 2015 at 3:32 PM. Reason : .]

6/29/2015 3:22:57 PM

The akorn is perfect for low and slow. Better at it than the WSM in some ways.

6/29/2015 4:04:27 PM

http://amazingribs.com/tips_and_technique/zen_of_charcoal.html

7/2/2015 3:27:46 PM

ready for the weekend - starting a 7lb butt tomorrow around 10pm

7/2/2015 8:25:04 PM

i've come to the conclusion that marinating or injecting a butt is a waste of time and money. i even did a side-by-side with two butts during the same cook and you couldn't taste any difference.

7/2/2015 9:27:28 PM

it's actually my first time injecting - i'm not convinced it's worth it but i've had enough of my friends convince me to at least try

7/2/2015 9:48:23 PM

When I tried it the final product ended up being wet...but maybe that's because I wrap mine after after 4-5 hours and that additional liquid doesn't get a full opportunity to escape.

[Edited on July 2, 2015 at 9:53 PM. Reason : ^^ do u inject anything?]

7/2/2015 9:53:26 PM

Fast forward to 22:40

7/2/2015 10:02:34 PM

^^i inject brisket every time. sometimes turkey. chicken every once in a while.

7/2/2015 10:41:13 PM

Looks like a good deal...

http://www.homedepot.com/p/Char-Griller-Akorn-Kamado-Kooker-22-in-Charcoal-Grill-in-Grey-with-Cart-6520/204151650

[Edited on July 21, 2015 at 12:31 PM. Reason : esp if you can somehow get the 10% off too]

7/21/2015 12:30:12 PM

http://slickdeals.net/f/8011331-20-off-orders-free-shipping-49-a-maze-n-amazenproducts-com-ends-7-31-15-have-maverick-thermometers?src=pdw

Got my Thermapen in today. Not sure it's worth 80 bucks, but it is pretty cool.

7/30/2015 7:41:09 PM

https://www.facebook.com/GrillMastersClub?fref=ts

https://www.facebook.com/groups/1584802255135664/

food porn all day

7/30/2015 10:14:32 PM

Anyone here sous vide? Just got an ANOVA cooker and going to be trying some steaks for the first time this weekend. Cook in sous vide, finish on grill (for char/caramelization).

7/31/2015 1:19:55 AM

I've been itching to get one. did you get it from the Amazon sale?

I'm interested to know if it's really great or all hype. It seems like if you put it on the grill it's going to let the juices out anyway, which is why you sous vide in the first place. I bet it's really great for veggies and fish though.

7/31/2015 2:44:30 PM

regular old reverse searing seems to be good enough for me

7/31/2015 3:22:55 PM

what's the advantage of reverse searing vs. searing and then oven w/ digital thermometer?

7/31/2015 4:01:01 PM

both can produce a fine steak, but most folks agree that it's easier to get medium rare all the way through the steak with reverse searing. searing first seems to produce "layers" of varying doneness.

7/31/2015 6:29:41 PM

Quote :

"Got my Thermapen in today. Not sure it's worth 80 bucks, but it is pretty cool."

How do you like it? I have one, and to be honest it's a little frustrating. I'm cooking my steaks to around 120 according to the thermapen, assuming it's going to rise maybe another 5 deg after I take it off, and they are coming off medium well sometimes. No way the thing is off that much, but I just can't seem to get it working the way I want.

8/15/2015 3:21:26 PM

Off at 120 and they end up medium well? Are you tenting with foil and resting for 20 minutes or something? That sounds wild.

8/15/2015 6:55:55 PM

so pull them when it reads 110

8/15/2015 8:03:13 PM

I'd do some tests with iced and boiling water, but I can't imagine it's off that much, if at all. Mine is right on.

8/15/2015 8:58:17 PM