Official OS BBQ/Grilling Thread

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  • Chef Matt
    True.
    • Apr 2008
    • 7832

    #571
    Re: Official OS BBQ/Grilling Thread

    Originally posted by jeebs9
    Wow... I never knew we had this thread. In my circle of friends I'm known as the grill master lol. A typical bbq for me is... Chicken, Ribs, Burgers (handmade), Corn and Baked beans. I've been trying to get more greens into it. But I only get one vegan or veggie person once a year.
    And don't pass up a chance to get into the cinco de mayo grill off. Check Curahees sig for the 411.
    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

    • Curahee
      100 Miles To Go
      • Jan 2012
      • 4009

      #572
      Re: Official OS BBQ/Grilling Thread

      Originally posted by Chef Matt
      And don't pass up a chance to get into the cinco de mayo grill off. Check Curahees sig for the 411.
      I really like the idea of donating $20 to OS so the winner can become a member!
      Thats a great incentive!

      Comment

      • VTPack919
        We Go Again
        • Jun 2003
        • 9708

        #573
        Re: Official OS BBQ/Grilling Thread

        Originally posted by wwharton
        They're also best boiling for a few hours... can't imagine them as much of a grill choice but can't say I've ever tried.
        They go great with grilled food. Not everything has to be cooked on a grill.
        YNWA

        Comment

        • Curahee
          100 Miles To Go
          • Jan 2012
          • 4009

          #574
          Re: Official OS BBQ/Grilling Thread

          Originally posted by VTPack919
          Not everything has to be cooked on a grill.
          WHAT?! Yes it does!

          Comment

          • wwharton
            *ll St*r
            • Aug 2002
            • 26949

            #575
            Re: Official OS BBQ/Grilling Thread

            Originally posted by VTPack919
            They go great with grilled food. Not everything has to be cooked on a grill.
            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

            • VTPack919
              We Go Again
              • Jun 2003
              • 9708

              #576
              Re: Official OS BBQ/Grilling Thread

              Originally posted by wwharton
              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 didn't think he was when he mentioned the baked beans. I guess I misread his post.

              I don't grill anything green, lol.
              YNWA

              Comment

              • Burns11
                Greatness Has Arrived
                • Mar 2007
                • 7406

                #577
                Re: Official OS BBQ/Grilling Thread

                Originally posted by wwharton
                They're also best boiling for a few hours... can't imagine them as much of a grill choice but can't say I've ever tried.
                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

                • Curahee
                  100 Miles To Go
                  • Jan 2012
                  • 4009

                  #578
                  Re: Official OS BBQ/Grilling Thread

                  Originally posted by wwharton
                  just nothing I'd ever heard of or could even begin to imagine how to accomplish.
                  You literally can grill anything.

                  A big one nowadays is grilled kale. If you have the right tools (like my grill pan) you can grill greens.

                  Comment

                  • Fresh Tendrils
                    Strike Hard and Fade Away
                    • Jul 2002
                    • 36131

                    #579
                    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.



                    Comment

                    • Chef Matt
                      True.
                      • Apr 2008
                      • 7832

                      #580
                      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 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

                      • Curahee
                        100 Miles To Go
                        • Jan 2012
                        • 4009

                        #581
                        Re: Official OS BBQ/Grilling Thread

                        Originally posted by Chef Matt
                        I keep readin all this "I grilled this and I grilled that" mess. Where's the pics people! We're runnin a competition here!!
                        This weekend, I will be grilling some Peach glazed Pork Chops with Grilled Sweet Potatoes and grilled Asparagus.

                        YOU KNOW, I will be taking pics!

                        Comment

                        • Husker_OS
                          Champs
                          • Jun 2003
                          • 21459

                          #582
                          Re: Official OS BBQ/Grilling Thread

                          Originally posted by VTPack919
                          The creamy kind or the oil and vinegar kind?
                          Whichever you prefer. I use the Olive Garden brand actually.
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                          • bergie56
                            T*rg*t F**ld
                            • Mar 2004
                            • 3984

                            #583
                            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

                            • Curahee
                              100 Miles To Go
                              • Jan 2012
                              • 4009

                              #584
                              Re: Official OS BBQ/Grilling Thread

                              Pulled Pork Step by Step

                              Comment

                              • Holic
                                All Star
                                • Feb 2003
                                • 6424

                                #585
                                Re: Official OS BBQ/Grilling Thread

                                Originally posted by bergie56
                                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?
                                If you're pulling it at 160-170, you're pulling it WAY too early. It usually hits its stall around the 155-170 range. If you're going without foil the stall could take hours before the temps begin to rise. Some people wrap in foil at 160 to help speed up the process. I don't, because I'm a believer that the stall is when all the magic happens.

                                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.

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