Official OS BBQ/Grilling Thread
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Re: Official OS BBQ/Grilling Thread
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.
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
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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 MurphyComment
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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
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Re: Official OS BBQ/Grilling Thread
Melt butter into Franks, wisk until smooth. Toss with ANYTHING.
This is my Favorite.Originally posted by Anthony BourdainThe 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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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
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Re: Official OS BBQ/Grilling Thread
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
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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 Money99And how does one levy a check that will result in only a slight concussion? Do they set their shoulder-pads to 'stun'?Comment
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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 Money99And how does one levy a check that will result in only a slight concussion? Do they set their shoulder-pads to 'stun'?Comment
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Re: 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!Comment
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Re: Official OS BBQ/Grilling Thread
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 BourdainThe 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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