Made some pickled red onions while the chicken brined, they were fantastic w the chicken ......
What's Hittin' the Grill or Smoker?
- Thread starter USMC615
- Start date
Help Support Arborist Forum:
amberg
Addicted to ArboristSite
got some poppers done on grill today... all in all tasty
also did a batch on my other 'bachi grill...
also did a batch on my other 'bachi grill...
srb08
Doesn't play well with others
Four slabs of porky goodness, done on the grill, the way my wife likes them, lightly sauced during the cooking process. They end up with a sweet caramelized crust but are still juicy on the inside. They'll eat but Ribs on the smoker are my favorite.
amberg
Addicted to ArboristSite
amberg
Addicted to ArboristSite
amberg
Addicted to ArboristSite
Sorry, but before I leave , I must say that this thread was started with a very good grilling man. And I miss his grill pics. And I know that I have not been here but a couple years, And I have learned a lot from you all. Esp. the ones that taught me to do pictures. But as of now I don't think my pictures make a hoots ass to but a few people, In which I like. And you know who you are. Don't think that I have done anything wrong here that I know of. If so please let me know!! If my pictures or posts are not welcome here please let me know.
Thanks!
Charlie
Thanks!
Charlie
> Don't think that I have done anything wrong here that I know of. If so please let me know!! If my pictures or posts are not welcome here please let me know.
but amberg, why would you think this? you haven't done anything wrong! your posts and pix are great. help make the threads fun. I think its a fun thread. not too many post to it, but still... imo, what is posted is some pretty good stuff. I wouldn't bother with it if I dint like it. or whatz for dinner?. but I like it. speaking for myself, I may tease you, but I think all here like your pix and posts a lot. very unique and interesting. there is a lot of overlap. nobody seems to mind. what is good for grilling thread usually is also good for whats for dinner. and if its grilled for dinner, then good here too. nobody, imo... has to post any pix to be welcome in all these chow line threads...
I try to give everybody at whats for diner and usually here, too a Like... and dinner thread, etc. but if I post something and it don't rouse no smiles, etc... nbd. now 5 in an row and I mite have to reassess my time values... 
come on, amberg... keep on posting!
dinner tonite included: hickory smoked poik ribs. melt in your mouth delicious!
srb08
Doesn't play well with others
Charlie:
Why would you leave?
I enjoy your posts & pics and would hate to see you go.
You bring a unique perspective to the forum, that's interesting and refreshing.
You're honest and tell it like it is. If some don't like that, or are critical, screw em. You're a real guy, living a real life, not some loud mouth, internet tough guy wanna be, living in his moms basement.
Your friends here appreciate you.
I would really hate to lose your perspective on things.
And.........I like your pics.
Steve
srb, sure looks good. was wondering if u had a moment or two, if u could post up the procedures u used to produce your ribs, type etc. meat prep. general rub info. etc
I'll be expecting samples in the next few days
Just some nasty chicken leg quarters, the skin was like perfectly roasted thanksgiving turkey skin w a little smoke flavor, the meat was moist and delicious w/o any sauce w wonderful flavor. I'm growing more fond of Stubb's smoking chips each time I use them, there's a scant handful, soaked about 20 mins. in the tinfoil and a
nice mellow/sweet smoke, the onion helps to flavor and keep the smoke/chicken moist too.
http://www.truevalue.com/product/BBQ-Smoking-Wood-Chips-All-Natural-2-Lbs-/56195.uts
.
nice mellow/sweet smoke, the onion helps to flavor and keep the smoke/chicken moist too.
http://www.truevalue.com/product/BBQ-Smoking-Wood-Chips-All-Natural-2-Lbs-/56195.uts
.
Went to the high class butcher shop in Cary to get some prime hamburger to celebrate National Cheeseburger Day and got distracted by fresh Wahoo steaks........... painted w melted butter, lime juice and zest,lemon pepper, dillweed and salt, basted and grilled med. rare/rare. w some rice and a baked potato w all the fixins. I ate more than a 1/2 lb of the fish.............it could be my favorite s/w fish.......that or fresh Triggerfish, I can't decide ......one day I'll have to cook them together and pick a winner.
......one day I'll have to cook them together and pick a winner.
benp
Addicted to ArboristSite
My girlfriend got me this for an early birthday present last month.
I absolutely love it and use it about 4 days a week minimum. Every one in her family except 1 brother has the same model.
Yesterday's lunch I did pizza on a stone.
For my work lunches Monday and Tuesday, I fired up 2 New York strips.
I smoked them for an hour at 160. Pulled them off and cranked the grill up to 500. Once at 500 for a while I had them on for 4 min per side.
This is after letting them rest for about 15 minutes. Came out very good. I surprised myself.
I absolutely love it and use it about 4 days a week minimum. Every one in her family except 1 brother has the same model.
Yesterday's lunch I did pizza on a stone.
For my work lunches Monday and Tuesday, I fired up 2 New York strips.
I smoked them for an hour at 160. Pulled them off and cranked the grill up to 500. Once at 500 for a while I had them on for 4 min per side.
This is after letting them rest for about 15 minutes. Came out very good. I surprised myself.
srb08
Doesn't play well with others
Outstanding!My girlfriend got me this for an early birthday present last month.
I absolutely love it and use it about 4 days a week minimum. Every one in here family except 1 brother has the same model.
Yesterday's lunch I did pizza on a stone.
For my work lunches Monday and Tuesday, I fired up 2 New York strips.
I smoked them for an hour at 160. Pulled them off and cranked the grill up to 500. Once at 500 for a while I had them on for 4 min per side.
This is after letting them rest for about 15 minutes. Came out very good. I surprised myself.
