Official OS BBQ/Grilling Thread

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  • Watson
    Burrow Club
    • Jul 2008
    • 27013

    #1366
    Re: Official OS BBQ/Grilling Thread

    Originally posted by BigTimeTimmyJim
    Spicy vinegar based eastern NC sauce or tomato based western NC sauce?


    This matters.
    Vinegar. Two bottles. One traditional, one with more viscosity that goes better with buns
    And may thy spirit live in us, Forever LSU

    @AdamdotH

    Comment

    • VTPack919
      We Go Again
      • Jun 2003
      • 9708

      #1367
      Re: Official OS BBQ/Grilling Thread

      Originally posted by Watson
      Vinegar. Two bottles. One traditional, one with more viscosity that goes better with buns


      My man....
      YNWA

      Comment

      • Watson
        Burrow Club
        • Jul 2008
        • 27013

        #1368
        Re: Official OS BBQ/Grilling Thread

        uh uh uh hello




        And may thy spirit live in us, Forever LSU

        @AdamdotH

        Comment

        • Curahee
          100 Miles To Go
          • Jan 2012
          • 4009

          #1369
          Re: Official OS BBQ/Grilling Thread

          Originally posted by mgoblue
          I need one of those grilling metal baskets.

          On the cedar planks, do you do anything special to keep the fish from sticking?

          Is the wood supposed to burn? Or are you supposed to have lower heat? Not really familiar with cooking on that (I have a gas grill), but interested.
          I didnt soak the wood long enough. Supposed to be 2 hours but I forgot, so I only got 30 min.
          The wood is gonna burn some, but not as much as mine did.
          Youre supposed to be able to serve the fish on the planks for presentation.
          My fish didnt stick but that might be because I seasoned it.
          Ive heard that using salt on the planks will keep it from sticking.
          I did lower the coals to keep the temp down.
          This was my first attempt at the planks. They were great.
          Last edited by Curahee; 10-01-2014, 08:46 AM.

          Comment

          • Sinner
            All Star
            • Jun 2003
            • 5483

            #1370
            Re: Official OS BBQ/Grilling Thread

            Smoked a couple chickens today, smoked some beans (baked beans) and made some Cole Slaw. Turned out really good, did a over night brine on the chicken and both were on point. Made a nice dry rub and also put some on the chicken after I pulled it apart. My grandmother said I put both feet in it.

            -= Never argue with an idiot, they drag you down to their level and beat you with experience.=- Edward Murphy

            Comment

            • SuperBowlNachos
              All Star
              • Jul 2004
              • 10218

              #1371
              Re: Official OS BBQ/Grilling Thread

              Anyone know of a good buffalo sauce recipe or just a brand that is readily available? I'm making buffalo chicken pizza tomorrow. Nothing too strong. Thinking I might do it on the grill too.

              Comment

              • Chef Matt
                True.
                • Apr 2008
                • 7832

                #1372
                Re: Official OS BBQ/Grilling Thread

                Originally posted by SuperBowlNachos
                Anyone know of a good buffalo sauce recipe or just a brand that is readily available? I'm making buffalo chicken pizza tomorrow. Nothing too strong. Thinking I might do it on the grill too.


                Melt butter into Franks, wisk until smooth. Toss with ANYTHING.



                This is my Favorite.
                Originally posted by Anthony Bourdain
                The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

                Comment

                • Mabster
                  Crunchy
                  • Mar 2009
                  • 7659

                  #1373
                  Re: Official OS BBQ/Grilling Thread

                  I'm going to concur with Chef there too. Equal parts of Franks and butter.
                  Oakland Athletics San Jose Sharks

                  Comment

                  • SuperBowlNachos
                    All Star
                    • Jul 2004
                    • 10218

                    #1374
                    Re: Official OS BBQ/Grilling Thread

                    That was what I had planned on doing. Good to know I was going in the right direction. Now I just wish Wing Stop sold their ranch in bottles...

                    Comment

                    • Watson
                      Burrow Club
                      • Jul 2008
                      • 27013

                      #1375
                      Re: Official OS BBQ/Grilling Thread

                      Last tailgate of the year, so what did we do? Buy another smoker. We finna go hammer.




                      wow. much tapatalk. very mobil.
                      And may thy spirit live in us, Forever LSU

                      @AdamdotH

                      Comment

                      • SuperBowlNachos
                        All Star
                        • Jul 2004
                        • 10218

                        #1376
                        Re: Official OS BBQ/Grilling Thread

                        Originally posted by Chef Matt

                        Melt butter into Franks, wisk until smooth. Toss with ANYTHING.

                        This is my Favorite.
                        Oooo man this stuff was good! I think I used the Wing Sauce type. I melted it in with butter then splashed my chicken in it. Threw it on a pizza, cooked it, then put more sauce on top. I think next time I would actually leave out the butter and just go straight sauce. On pizza at least you lose a good bit of the buffalo flavor since you have so many other things working on it. My base was ranch instead of pizza sauce. Sorry to hijack with a non-grilled item

                        Spoiler

                        Before I added more sauce on top. I'm a good dough maker, just can't spread it worth a damn.
                        Last edited by SuperBowlNachos; 11-11-2014, 04:24 PM.

                        Comment

                        • slickdtc
                          Grayscale
                          • Aug 2004
                          • 17125

                          #1377
                          Re: Official OS BBQ/Grilling Thread

                          I'll slap that pie out for you if I get to eat one for free! That pizza looks bangin'.
                          NHL - Philadelphia Flyers
                          NFL - Buffalo Bills
                          MLB - Cincinnati Reds


                          Originally posted by Money99
                          And how does one levy a check that will result in only a slight concussion? Do they set their shoulder-pads to 'stun'?

                          Comment

                          • slickdtc
                            Grayscale
                            • Aug 2004
                            • 17125

                            #1378
                            Official OS BBQ/Grilling Thread

                            Opinions on grilling in the cold: yay or nay?

                            Personally, I use a charcoal grill and the few times I've tried in cooler temps have not turned out well. But it's my wife's birthday and she wants steak so here I am again.

                            Just did a quick Google search and it basically says load up more charcoal then usual and that cooking times will probably be longer. It's gonna be in the low-mid 40's tonight so it's not arctic temperatures but it certainly ain't warm out!
                            NHL - Philadelphia Flyers
                            NFL - Buffalo Bills
                            MLB - Cincinnati Reds


                            Originally posted by Money99
                            And how does one levy a check that will result in only a slight concussion? Do they set their shoulder-pads to 'stun'?

                            Comment

                            • Phobia
                              Hall Of Fame
                              • Jan 2008
                              • 11623

                              #1379
                              Re: Official OS BBQ/Grilling Thread

                              Originally posted by slickdtc
                              Opinions on grilling in the cold: yay or nay?

                              Personally, I use a charcoal grill and the few times I've tried in cooler temps have not turned out well. But it's my wife's birthday and she wants steak so here I am again.

                              Just did a quick Google search and it basically says load up more charcoal then usual and that cooking times will probably be longer. It's gonna be in the low-mid 40's tonight so it's not arctic temperatures but it certainly ain't warm out!
                              If you have a charcoal chimney (if you don't, run out to get one, worth every penny) then I run 1 full chimney and a half when its cold when cooking just for the wife & me.

                              Comment

                              • Chef Matt
                                True.
                                • Apr 2008
                                • 7832

                                #1380
                                Re: Official OS BBQ/Grilling Thread

                                Originally posted by SuperBowlNachos
                                . I think next time I would actually leave out the butter and just go straight sauce.
                                Yeah for that type of application I can see why. The idea with the butter is so that it makes more viscous and gives it a bit of a binding agent so it coats meat better. Wings, more specifically.
                                Originally posted by Anthony Bourdain
                                The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

                                Comment

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