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bobberineyes

What's on the grill

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1 hour ago, Mike89 said:

what temp did you set it at????

 

For smaller pizzas I set it at 500 and put them on a pizza stone but this Papa Murphy's was  too big for the stone so I set it at about 375 so I wouldn't burn the paper pan it comes with. If you like a little crispiness to your crust, it turned out wonderful that way and I will probably always do them like that from now on.

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41 minutes ago, Big Dave2 said:

ready for the overpriced pellet grill later on. 

 

This rain sucks.

 

 

ikr, rabbit turds don't burn no good in high humidity!  😟

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16 hours ago, leech~~ said:

 

ikr, rabbit turds don't burn no good in high humidity!  😟

 

Worked great for me last night, I just don't like standing in the rain. Pork chops were great, I ate 3 of them!

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16 minutes ago, Big Dave2 said:

 

Worked great for me last night, I just don't like standing in the rain. Pork chops were great, I ate 3 of them!

 

 Oh, we can see that by the Pictures!!  🤨   😄

 

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Last friday of lent and Coborns had a flash sale on fresh salmon so I put some on my overpriced pellet grill.

 

Good thing my wife talks me into sacrificing eating meat on Fridays of lent, you know, for Jesus.

 

 

20190419_170742.jpg

20190419_174529.jpg

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Seeing the plank brings up a question.   Is that cedar that is sold as cooking planks any different than the stuff sold at the lumber yard for various purposes, like siding or roofing or docks?   

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1 hour ago, delcecchi said:

Seeing the plank brings up a question.   Is that cedar that is sold as cooking planks any different than the stuff sold at the lumber yard for various purposes, like siding or roofing or docks?   

 

Yes, it's Food Grade cedar! 😋

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1 x 6 untreated red cedar bds cut to 15" for the weber has worked good for me. You can get lots of cooks on one board.  It's a lot cheaper than getting them at a grill store. The salmon looks good!

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Posted (edited)
10 hours ago, Big Dave2 said:

Good thing my wife talks me into sacrificing eating meat on Fridays of lent, you know, for Jesus.

 

 

Well Thank God for your wife. Shes a saint. 😇

Edited by leech~~

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6 hours ago, delcecchi said:

Seeing the plank brings up a question.   Is that cedar that is sold as cooking planks any different than the stuff sold at the lumber yard for various purposes, like siding or roofing or docks?   

 

Just thinner maybe?

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2 hours ago, CigarGuy said:

On the pellet grill!  Can't wait to dig in😀

IMG_20190421_142042885_BURST001.jpg

Num that looks awesome. Bet the carcass would boil up to make a mighty fine tasty soup too!

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dave, can you explain the butter bath process????????? sounds artery clogging to me :grin: but dang tasty.

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1 hour ago, smurfy said:

dave, can you explain the butter bath process????????? sounds artery clogging to me :grin: but dang tasty.

 

It's basically how chicken is cooked for bbq contests.

 

I started out by trimming excess fat and skin off the chicken thighs. Then I make a brine of water, salt, brown sugar and franks red hot. I like to leave the chicken pieces in the brine for at least 4 hours. 

 

I heat up the grill to 300 and melt 2 sticks of butter in a cake pan. When the grill is preheated and the butter is melted I put the chicken pieces in skin up but some do it skin down. I sprinkle my rub seasoning on the top of the skin and under the skin. Cook in smoker at 300 for about 1 hour. 

 

Take pan out of smoker and take chicken out of butter. Dip each piece in bbq sauce and sprinkle on more rub and put back on grill for about another 15 minutes or until chicken is cooked to about 165-170.

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33 minutes ago, smurfy said:

Thanks Dave. Sure wish I had one of them expensive fancy pellet grills.

 

You don't need one of those, they're overpriced anyway. Any smoker will do.

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42 minutes ago, Big Dave2 said:

 

You don't need one of those, they're overpriced anyway. Any smoker will do.

 

uecker.gif

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