Official OS BBQ/Grilling Thread

[Watson]

Re: Official OS BBQ/Grilling Thread

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

[VTPack919]

Re: Official OS BBQ/Grilling Thread

Vinegar. Two bottles. One traditional, one with more viscosity that goes better with buns

My man....

[Watson]

Re: Official OS BBQ/Grilling Thread

uh uh uh hello

[Curahee]

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.

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.

[Sinner]

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.

[SuperBowlNachos]

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.

[Chef Matt]

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.

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



This is my Favorite.

[Mabster]

Re: Official OS BBQ/Grilling Thread

I'm going to concur with Chef there too. Equal parts of Franks and butter.

[SuperBowlNachos]

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...

[Watson]

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.

[SuperBowlNachos]

Re: Official OS BBQ/Grilling Thread

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.

[slickdtc]

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'.

[slickdtc]

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!

[Phobia]

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!

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.

[Chef Matt]

Re: Official OS BBQ/Grilling Thread

. 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.