Official OS BBQ/Grilling Thread
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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. -
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Re: Official OS BBQ/Grilling Thread
lol, okay no kidding they go great WITH grilled food. But he was looking for more veggies to cook on the grill. Sounds like we're on the same page though, unless you are also saying you grill collard greens... not knocking it, just nothing I'd ever heard of or could even begin to imagine how to accomplish.Comment
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Re: Official OS BBQ/Grilling Thread
lol, okay no kidding they go great WITH grilled food. But he was looking for more veggies to cook on the grill. Sounds like we're on the same page though, unless you are also saying you grill collard greens... not knocking it, just nothing I'd ever heard of or could even begin to imagine how to accomplish.
I don't grill anything green, lol.YNWAComment
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Re: Official OS BBQ/Grilling Thread
Grill them, then proceed to braise them until tender. You'll have to be careful not to char them too bad. Maybe go to a butcher that cuts their own bacon and have then cut you a nice thick slice, then grill it, once it starts smoking grill the collards in all that smoke, then trim the greens and put them in the pot with the bacon and braise until tender.Comment
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Re: Official OS BBQ/Grilling Thread
Grilled quesadillas last night. Grilled chicken, zucchini, and corn - combined them into a seasoning mixture to fill the quesadillas. Also added sliced onions and, of course, cheese.
Delicious.
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Re: Official OS BBQ/Grilling Thread
I keep readin all this "I grilled this and I grilled that" mess. Where's the pics people! We're runnin a competition here!!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
YOU KNOW, I will be taking pics!Comment
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Re: Official OS BBQ/Grilling Thread
Ok guys, I could use my help. I consider myself and above average griller and smoker and will be sure to share my creations on here this summer if it ever comes in MN (there are winter storm warnings tonight). However, one thing I've always had an issue with was making pork roasts for shredding. The pork never seems to want to shred or be of any consistency to shred easily. What are your guys' secrets for this? I typically smoke it until it gets to ~160-170 and pull it off to rest. Any tips to make this easier?Comment
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Re: Official OS BBQ/Grilling Thread
Ok guys, I could use my help. I consider myself and above average griller and smoker and will be sure to share my creations on here this summer if it ever comes in MN (there are winter storm warnings tonight). However, one thing I've always had an issue with was making pork roasts for shredding. The pork never seems to want to shred or be of any consistency to shred easily. What are your guys' secrets for this? I typically smoke it until it gets to ~160-170 and pull it off to rest. Any tips to make this easier?
So if you're wanting good pulled pork, bring the meat to 195-205. If you want to slice it 180 is your target temp.Comment
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