Official OS BBQ/Grilling Thread

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  • slickdtc
    Grayscale
    • Aug 2004
    • 17125

    #1411
    Official OS BBQ/Grilling Thread

    Holiday grilling. Ribeye, salt/pepper. Thin chicken breasts with Stubbs Sweet Heat and Montreal Chicken seasoning, zucchini/squash salt/pepper/olive oil. Had a leftover burger so why not? Broke it up and added the same mix as the chicken.

    Bangin'.
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    • Mabster
      Crunchy
      • Mar 2009
      • 7659

      #1412
      Re: Official OS BBQ/Grilling Thread

      I'm gonna go easy today and will just be grilling up some juicy burgers with all the fixins.
      Oakland Athletics San Jose Sharks

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      • seasprite
        Phenom
        • Jul 2008
        • 8984

        #1413
        Re: Official OS BBQ/Grilling Thread

        Finally broke down and purchased a Weber Smokey Mountain Smoker. Any tips on "seasoning" it? Looking to do a few racks of ribs on it for my GFs father in a couple of weekends.






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

          #1414
          Re: Official OS BBQ/Grilling Thread

          I have no pictures, but Ashleigh's parents brought over chicken, corn on the cob, green beans, and applewood for me to grill. We smoked the chicken (cut up a couple whole chickens) over the applewood first then pulled that off and put on the corn and beans which were covered in foil pans.

          Everything turned out awesome. Chicken tasted tender and smoky. Beans and corn had just a hint of that smoky flavor, too. Delicious.

          I had only ever smoked ribs before, but chicken is even easier.



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          • seasprite
            Phenom
            • Jul 2008
            • 8984

            #1415
            Re: Official OS BBQ/Grilling Thread

            Any of you guys use baking soda to get your wings skin nice and crispy on the grill? I've read about it, but wasnt sure if it was legit or not






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            • FlyingFinn
              MVP
              • Jul 2002
              • 3956

              #1416
              Re: Official OS BBQ/Grilling Thread

              The way I get crispy skin is set the grill up with two zones, direct and indirect heat. I cook the wings with indirect heat until almost done then I move them over the direct heat to crisp up the skin. Once done I pull them off and toss in sauce.

              As for the smokey mountain cooker, no need to season it. Just start cooking with it and enjoy. Some people say it runs a little hotter the first couple of cooks but I didn't notice any real differences.
              Last edited by FlyingFinn; 06-12-2015, 12:42 PM.

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              • seasprite
                Phenom
                • Jul 2008
                • 8984

                #1417
                Re: Official OS BBQ/Grilling Thread

                Originally posted by FlyingFinn
                The way I get crispy skin is set the grill up with two zones, direct and indirect heat. I cook the wings with indirect heat until almost done then I move them over the direct heat to crisp up the skin. Once done I pull them off and toss in sauce.

                As for the smokey mountain cooker, no need to season it. Just start cooking with it and enjoy. Some people say it runs a little hotter the first couple of cooks but I didn't notice any real differences.
                Thanks for the tip. I already "seasoned it" by doing sausage in it a couple of times. The ribs and chicken go in around 4 tomorrow morning for the big event. Might even have my first beer around that time....................just gotta maintain til eating time lol






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                • seasprite
                  Phenom
                  • Jul 2008
                  • 8984

                  #1418
                  Re: Official OS BBQ/Grilling Thread

                  Just some simple chicken wings using an applewood rub then marinated in sticky fingers sauce. Also some chicken thighs with that applewood rub (I'm a big fan of it now lol) and the some sweet baby rays


                  Sent from my iPhone using Tapatalk






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

                    #1419
                    Re: Official OS BBQ/Grilling Thread

                    We smoked a (split) chicken and a bunch of legs. I seasoned my half of the chicken and the legs with a paprika rub and I think Ashleigh did hers with mainly salt and pepper.

                    I put the legs on direct heat for about 10 minutes to get the skin crispy and then moved them over to indirect heat and smoked them with all the other pieces of chicken for about 40-60 minutes. The last 20 minutes we brushed on a couple BBQ sauces. On my chicken I brushed on Weber BBQ recipe (ketchup, cider vinegar, brown sugar, and dijon mustard) and on her's we did Sweet Baby Ray's.

                    Everything turned out delicious. We also did corn on the cob and some grilled veggies (peppers, onions, squash).
                    Attached Files



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                    • FlyingFinn
                      MVP
                      • Jul 2002
                      • 3956

                      #1420
                      Re: Official OS BBQ/Grilling Thread

                      Just bought a 14.5 smokey mountain cooker here in Germany and I am going to fire it up tomorrow with some whole chickens. I own 18.5 SMC back in the states so I will be interested to see how this little one fairs.

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                      • FlyingFinn
                        MVP
                        • Jul 2002
                        • 3956

                        #1421
                        Re: Official OS BBQ/Grilling Thread

                        This little SOB works great. So efficient and the chicken came out delicious. Let it keep running to see how long it would run with a load of charcoal. So far 6+ hours @ 230. Hoping it will make it 12 - 14 so I can smoke a small pork shoulder or brisket without re-fueling.

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                        • ESPNdeportes
                          MVP
                          • Jul 2002
                          • 3459

                          #1422
                          Re: Official OS BBQ/Grilling Thread

                          Putting my big green egg to work so far this summer.

                          Have done burgers, pork tenderloin, pork chops, cedar-planked salmon a few times, turkey breast (attached pic, was fantastic with cherry wood), a few more chickens. Loving it. Planning to do my first butt or brisket next weekend. Also going to smoke my own pork belly- homemade bacon!
                          Attached Files
                          Last edited by ESPNdeportes; 06-18-2015, 06:11 PM.
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                          • Cyros
                            ULTRAAAA!!!!
                            • Jun 2003
                            • 12628

                            #1423
                            Re: Official OS BBQ/Grilling Thread

                            Rib tips done on a Traeger pellet grill.
                            Attached Files
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                            • FlyingFinn
                              MVP
                              • Jul 2002
                              • 3956

                              #1424
                              Re: Official OS BBQ/Grilling Thread

                              Originally posted by FlyingFinn
                              Let it keep running to see how long it would run with a load of charcoal.
                              Ended up having to close the vent after 10 hours due to rain. When I opened it up the next morning, there was still unlit charcoal in the bowl. I think I can get 16 hours easily.

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                              • FlyingFinn
                                MVP
                                • Jul 2002
                                • 3956

                                #1425
                                Re: Official OS BBQ/Grilling Thread

                                Getting ready to fire up the smoker for an overnight pulled pork smoke. Can't get "Boston Butt" here so I had to buy Schweinenacken. It translates directly to pork neck... It looks a bit different but there appears to be enough fat in the meat to work.

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