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Memphis Style Ribs on the Weber 22.5"...
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What's on the Grill Tonight?
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What did you use for seasoning?
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Salt and pepper.
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Korean Kalbi
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Fresh Chinook salmon from Tonys Fish Market in Oregon city. Pulled it at 131 degrees, it was perfect.
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Just took this pair off.
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165°F core temp and you're GTG.
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Beer can chicken-
1) The best thing about it is that it's a lot easier to avoid immolating the chicken. GB&D is easily achieved every time.
2) What you put in the can seems to have no effect on the taste of the chicken. Try it with water and it doesn't taste any different than with beer IMHO.
3) You don't really need the can for anything but ballast to hold the chicken upright. It works the same (see #1) with a rack to hold the chicken.
1) The best thing about it is that it's a lot easier to avoid immolating the chicken. GB&D is easily achieved every time.
2) What you put in the can seems to have no effect on the taste of the chicken. Try it with water and it doesn't taste any different than with beer IMHO.
3) You don't really need the can for anything but ballast to hold the chicken upright. It works the same (see #1) with a rack to hold the chicken.
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Meathead debunks the myth of beer can chicken
amazingribs.com
I use the stainless steel frames to hold the chicken upright, but don't bother with any liquids.
The two things that come at you when first starting low 'n slow cooking is beer can chicken and 3-2-1 ribs.
As you move on, you grow out of them.
Beer Can Chicken Recipe: There Are Better Ways To Cook Chicken
Beer Can Chicken is not a good way to cook chicken. Here's why, and how you can make better roast chicken.
I use the stainless steel frames to hold the chicken upright, but don't bother with any liquids.
The two things that come at you when first starting low 'n slow cooking is beer can chicken and 3-2-1 ribs.
As you move on, you grow out of them.
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Meathead debunks the myth of beer can chicken
Beer Can Chicken Recipe: There Are Better Ways To Cook Chicken
Beer Can Chicken is not a good way to cook chicken. Here's why, and how you can make better roast chicken.
I use the stainless steel frames to hold the chicken upright, but don't bother with any liquids.
The two things that come at you when first starting low 'n slow cooking is beer can chicken and 3-2-1 ribs.
As you move on, you grow out of them.
I do my beer butt chicken at 350. I'll have to do my own experiment. I was following the article right up until he said to prove that the breast cant absorb more moisture, to take a straw and put water in it and put your mouth on the straw and try to blow the water into the meat. It's not a sponge. Pretty sure you couldn't do that with any meat. As for the chicken cooling the beer...sure, maybe. That metal stand I use gets hot. I'm sure that heat transfers to the can. Next time I'll do one with a beer and one without and I'll take temp of the beer before I take it off the grill to see what its actually at
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Walked into Freddy's yesterday not knowing what I was looking for... somehow I found myself at the beef section 
Picked up a package of five (+/- 10oz) New Yorks for about 10 bucks (on sale). I wasn't expecting much, but I put em over lump mesquite and DANG.... they were good. Along w corn, a tater, and a cold beer, a nicely cooked 10oz strip after a hard day (middle of the week, even) is about as good as it gets.
No pics. Maybe next time.
Picked up a package of five (+/- 10oz) New Yorks for about 10 bucks (on sale). I wasn't expecting much, but I put em over lump mesquite and DANG.... they were good. Along w corn, a tater, and a cold beer, a nicely cooked 10oz strip after a hard day (middle of the week, even) is about as good as it gets.
No pics. Maybe next time.
I have a 2 can chicken rack my kid got me a some years ago. Before that I would use a can but it's a PITA sometimes. I actually haven't done stand-up chicken in years, didn't seem worth the effort IMO.
Easy pizza dough. Put a tablespoon of yeast in some warm water, let sit for a bit to get a sponge (or not). Add some salt and olive oil then start adding flour until you can handle the dough, then knead it for a bit to smooth it out. Rest it (or not) then use it. I usually only make enough for one large crust so maybe a couple cups of flour and a cup of water or so. Both flour and water quantities vary depending on how much you want to make. Get creative and add some parm cheese and Italian herbs to it, maybe some garlic too, whatever you like depending on the topping. The olive oil makes it lighter, crustier and tastes good too, use EVOO. Sometimes I'll put olive oil all over the pan before spreading out the dough to get a nice crispy crust, sometimes I use cornmeal. Pizza's one of those things that's never the same twice, after making the crust a few times you'll find out how easy it is and you'll begin to experiment. It's very forgiving. I've done it w/out kneading at all just to see what it' like, works fine too just a different texture.
For the smoker I've got a bunch of maple and alder from the property, occasionally some fruit wood. Hickory and Mesquite can impart a really intense smoke flavor that I prefer to avoid for long smokes so don't use them, besides, that stuff doesn't grow around here so it's not regional I like to keep the smoke going for quite a while even though only the 1st couple hours are all that's really needed.
Easy pizza dough. Put a tablespoon of yeast in some warm water, let sit for a bit to get a sponge (or not). Add some salt and olive oil then start adding flour until you can handle the dough, then knead it for a bit to smooth it out. Rest it (or not) then use it. I usually only make enough for one large crust so maybe a couple cups of flour and a cup of water or so. Both flour and water quantities vary depending on how much you want to make. Get creative and add some parm cheese and Italian herbs to it, maybe some garlic too, whatever you like depending on the topping. The olive oil makes it lighter, crustier and tastes good too, use EVOO. Sometimes I'll put olive oil all over the pan before spreading out the dough to get a nice crispy crust, sometimes I use cornmeal. Pizza's one of those things that's never the same twice, after making the crust a few times you'll find out how easy it is and you'll begin to experiment. It's very forgiving. I've done it w/out kneading at all just to see what it' like, works fine too just a different texture.
For the smoker I've got a bunch of maple and alder from the property, occasionally some fruit wood. Hickory and Mesquite can impart a really intense smoke flavor that I prefer to avoid for long smokes so don't use them, besides, that stuff doesn't grow around here so it's not regional
I like to keep the smoke going for quite a while even though only the 1st couple hours are all that's really needed.
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Not so sure about that.
My best buddy is an award-winning barbeque and smoke specialist... its actually grown into a part-time catering business. Even so, he's not beyond throwing on a beercan chicken for a relatively quick (compared to ribs or a brisket) meal.
Although... he's got a wedding gig coming up and is disappointed that the couple specified ribs and chicken on the invitations... ribs take up a LOT of real estate and chicken is boring... people like it, but not really fun or challenging even with a large (200+) group. So I get what you're saying.
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We might have the same buddy (electrician day job) but he wouldn't do beer can chicken or 3-2-1 ribs.
He caters on the weekends.
ETA:
But it's better than grillin' everything........done in 15 minutes !
Backyard America !
Hey, I'm guilty
"As seen on TV" had the Chicken Racks that hold the Bird upright and catch the Juices aka:Grease, so you what to make Gravy! Me I LOVE Gravy but the Bride is Not a fan. With me being laid up it's been a tough time. A Broken Ankle(3+ years ago) and now a Broken Leg(SAME side) well once in a while I can get her to make Rice-A-Roni(Chicken) and add a can of Campbell's Cream of Chicken Soup and a 1/2 can of Milk to the mix. Kind of Instant Gravy!!! Beef Rice-A-Roni gets a can of Campbell's Cream of Mushroom Soup and the Milk.
On a side note: Personally, the ONLY Milk in our house is Whole because anything else is just TOO Watered down.
On a side note: Personally, the ONLY Milk in our house is Whole because anything else is just TOO Watered down.
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1) I find that letting the meat you are planning to grill come up to room temperature (or close) is one of the keys to having it turn out right. If you start out with cold meat it's hard to get a good char and have the middle come out the way you want it.
2) A lot of people aren't aware of the need for proper hygiene with raw chicken & by-products. Don't put cooked chicken back on the platter you carried the raw stuff out on and wash down anything that came in contact with the raw meat/offal.
3) Cast iron pans - if you can't use a grill, pan frying on cast iron is the next best thing. Also, with care cast iron cookware lasts indefinitely.
4) Le Creuset cookware is great, and also lasts forever.
2) A lot of people aren't aware of the need for proper hygiene with raw chicken & by-products. Don't put cooked chicken back on the platter you carried the raw stuff out on and wash down anything that came in contact with the raw meat/offal.
3) Cast iron pans - if you can't use a grill, pan frying on cast iron is the next best thing. Also, with care cast iron cookware lasts indefinitely.
4) Le Creuset cookware is great, and also lasts forever.
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bbbass,
Me too!
Thinly sliced raw beef is a treasure of taste and texture.
On a side note, any of you chefs watch the various cooking shows?
I do, but one of my one time favorites (Chopped) has turned into a cheer leader for gay/tranny chefs.
WTH?
Honestly, it's often blatantly obvious that the chef is 'other than herero', but I'm interested in the cooking, not the sexuality of the chef.
Given this rah-rah - 'in your face' - I must accept the ahem, 'alternate life style' promoting, my cooking show viewing focuses on grilling where I'm not preached to about accepting that, that isn't for me...Grilling shows don't preach to me about, gag, cultural/sexual diversity, shudder!
I've pick up some great grilling, bbq-ing tips from these shows, like, as mentioned previously - let the meat get to room temperature before cooking. Doing so makes a difference...
Me too!
Thinly sliced raw beef is a treasure of taste and texture.
On a side note, any of you chefs watch the various cooking shows?
I do, but one of my one time favorites (Chopped) has turned into a cheer leader for gay/tranny chefs.
WTH?
Honestly, it's often blatantly obvious that the chef is 'other than herero', but I'm interested in the cooking, not the sexuality of the chef.
Given this rah-rah - 'in your face' - I must accept the ahem, 'alternate life style' promoting, my cooking show viewing focuses on grilling where I'm not preached to about accepting that, that isn't for me...Grilling shows don't preach to me about, gag, cultural/sexual diversity, shudder!
I've pick up some great grilling, bbq-ing tips from these shows, like, as mentioned previously - let the meat get to room temperature before cooking. Doing so makes a difference...
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Miscellaneous Ammo (45 GAP, 7.62x39, 308, etc)
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