milesmoodist Posted May 8, 2009 Share Posted May 8, 2009 filets for $12 #.. thats a steal [ATTACH]109872[/ATTACH] the special shrimp [ATTACH]109873[/ATTACH] most importantly.. clean your grill when you're done [ATTACH]109874[/ATTACH] ..and stay hydrated [ATTACH]109875[/ATTACH] go pens!! Quote Link to comment Share on other sites More sharing options...
fr8burner Posted May 8, 2009 Share Posted May 8, 2009 http://www.youtube.com/user/BarbecueWeb Quote Link to comment Share on other sites More sharing options...
milesmoodist Posted May 10, 2009 Share Posted May 10, 2009 i only use flame and a wire brush to clean it.. then oil my racks when they're warm with seasoned oil [ATTACH]109900[/ATTACH] pre pens game grill'n w/ the wifey [ATTACH]109901[/ATTACH] and a couple of anti-leaf salads on the side i've been trying out the seasonal ales.. don't recommend the summer ale, f'lemon zest in beer.. but like sam would say, "that shit'll gitcha druunk" it was all good Quote Link to comment Share on other sites More sharing options...
pissdrunkwhat?! Posted May 10, 2009 Share Posted May 10, 2009 IM A MOTHER FUCKIN GRILL BEAST SON! anything and everything is grillable except pork, i dont eat that nonsense. holler at that Texas shit Quote Link to comment Share on other sites More sharing options...
milesmoodist Posted May 10, 2009 Share Posted May 10, 2009 i'll cook the flu right of some ribs.. Quote Link to comment Share on other sites More sharing options...
Ice Nerves Posted May 23, 2009 Share Posted May 23, 2009 Marinated Teriyaki chicken breast, broccoli and corn. OM NOM NOM Quote Link to comment Share on other sites More sharing options...
Spring Break '92 Posted May 23, 2009 Author Share Posted May 23, 2009 Word son. I see youre on some health steez. For me, my bbq requires these things: 1. Fat 2. Drippy fat 3. Burnt black parts 4. Sauce 5. Fat 2 Quote Link to comment Share on other sites More sharing options...
Spitfire15 Posted May 23, 2009 Share Posted May 23, 2009 When me and my roomy grill out and we end up burning something we cover it up by calling it flavor. Quote Link to comment Share on other sites More sharing options...
CONCRETE RIVER Posted May 23, 2009 Share Posted May 23, 2009 Best Possible way to cook lobster. I really miss grilling, next spot I move into needs a balcony or rooftop access. YES YES YES!!!!!!!!!!!! Mercer already knows... Quote Link to comment Share on other sites More sharing options...
CONCRETE RIVER Posted May 23, 2009 Share Posted May 23, 2009 people with GAS grills should not be allowed to post in this thread. 1 Quote Link to comment Share on other sites More sharing options...
screambloodygore Posted May 23, 2009 Share Posted May 23, 2009 cut a pineapple into slices and put brown sugar all over it, grill for a few minutes, fucking win. Quote Link to comment Share on other sites More sharing options...
screambloodygore Posted May 23, 2009 Share Posted May 23, 2009 people with GAS grills should not be allowed to post in this thread. "taste the meat, not the heat" - hank hill. 1 Quote Link to comment Share on other sites More sharing options...
2009 Posted May 23, 2009 Share Posted May 23, 2009 1 Quote Link to comment Share on other sites More sharing options...
Realism Posted May 23, 2009 Share Posted May 23, 2009 When me and my roomy grill out and we end up burning something we cover it up by calling it flavor. Fitting! Quote Link to comment Share on other sites More sharing options...
veintiocho Posted May 23, 2009 Share Posted May 23, 2009 people with GAS grills should not be allowed to post in this thread. quoted for truth Quote Link to comment Share on other sites More sharing options...
nsmbfan Posted May 23, 2009 Share Posted May 23, 2009 gas grills have better temperature control. but fuck a grill, i want a smoker. my uncle used to weld smokers out of barrels. and there's this one dude who rolls around my town with a trailer behind his truck that has a giant smoker on it. he posts up in grocery store parking lots and sells ribs and brisket sandwiches. i think that's what i wanna do when i grow up. he looks like he smokes crack, but i don't judge, the man knows his meat /nh beef bbq ribs using sweet baby rays. best method? sear on 400 degrees ... slather once with bbq sauce to make it stick to the meat a lil, and so it gets a nice grill pattern right off the top. flip once after 5 minutes, pull off after another 5 minutes, then set in oven to bake at 200 degrees for about 15-20 minutes, check on it after 15 minutes to see if it's to your liking. doing this gets the char pattern right and keeps it tender. this method is known as "braising" i think, i learnt it on teh food network. by cooking at a low temp it melts the fatty parts and ligaments until (if it's bone in) you can just pull the bone out from the middle of the meat. sweet shit right here. here's a pic of my plate a few weeks ago: shitty pic from my camera, plus i only have one tiny rib showing... lame. also, this is how your grill is supposed to look in Texas: bacon and colby cheese mixed in with the burger patty (80/20, not that lean bullshit...), filet mignon chillin in the back, Johnsonville Beer Bratwurst on the top rack, and our one and only veggie.. corn in the husk, slathered with butter and seasonings. un. fuck. wit. a. ble. Quote Link to comment Share on other sites More sharing options...
milesmoodist Posted May 24, 2009 Share Posted May 24, 2009 gas flavored food.. but accurately cooked? give me flavor, sign me up for uncle's buckets Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted May 24, 2009 Share Posted May 24, 2009 Big green egg. End of story. If you dont know what it is...google and/or visit your local Pinch-A-Penny. Quote Link to comment Share on other sites More sharing options...
Ice Nerves Posted June 13, 2009 Share Posted June 13, 2009 On that healthy tip... Quote Link to comment Share on other sites More sharing options...
MrChupacabra Posted June 13, 2009 Share Posted June 13, 2009 Grilled up some venison steaks and venison chops last week. best meal i've had in quite some time. The deliciousness of venison makes me wish i hunted so i could bag a deer and have an ungodly amount of venison for sausage/steaks/chops/stew/etc. Quote Link to comment Share on other sites More sharing options...
Ice Nerves Posted June 13, 2009 Share Posted June 13, 2009 Nice, a friend of my girl hunts and is gonna give me some venison. What's the best way to grill that shit? I'm not hip to the flavor. Quote Link to comment Share on other sites More sharing options...
MrChupacabra Posted June 13, 2009 Share Posted June 13, 2009 To be honest, we were pretty hammered, so we just cooked it like we'd cook a rare steak. We seasoned them with some lawry's and a pinch of old bay, then once we had the coals going really good we just did a few minutes on each side. We both like our meat pretty damn bloody, and i'm under the impression you're supposed to cook venison as rare/medium rare for the best flavor. I'd say we did maybe 3-4 minutes per side for the chops and around 5 for the steaks since they were a bit thicker. I'd say just guage it as you go, but someone with more venison knowledge than me might know some tricks or ways to cook them even better. Also, it seems a lot of people get some of their venison made into sausage, because it stores more easily. If you have an opportunity to get ahold of some of that, you definitely should. I've had venison sausage from 4 or 5 different people and every time its fucking amazing. Quote Link to comment Share on other sites More sharing options...
milesmoodist Posted June 13, 2009 Share Posted June 13, 2009 venison has a really 'gamey' flavor.. cook it with some seasons, onions and bell peppers all over it and it helps to hide it.. i say cook it slow, near direct heat, not directly over it, to help keep it tender Quote Link to comment Share on other sites More sharing options...
MrChupacabra Posted June 13, 2009 Share Posted June 13, 2009 To be honest, i like the flavor, even though some people think its too gamey. I still season it like a steak, but i don't try to cover the flavor or anything like that. If its your first time trying venison, i suggest you do the same and get a real feel for what it tastes like. If you don't like the gamey taste, you can always season it more after cooking, or cook it differently the next time around Quote Link to comment Share on other sites More sharing options...
pissdrunkwhat?! Posted June 13, 2009 Share Posted June 13, 2009 ohhhhhh shit how did i miss this thread??? i promise pictures of my grill tomorrow we shall say this.... it is permanently affixed to a trailer (not a home) Texas :D Quote Link to comment Share on other sites More sharing options...
milesmoodist Posted June 13, 2009 Share Posted June 13, 2009 To be honest, i like the flavor, even though some people think its too gamey. I still season it like a steak, but i don't try to cover the flavor or anything like that. If its your first time trying venison, i suggest you do the same and get a real feel for what it tastes like. If you don't like the gamey taste, you can always season it more after cooking, or cook it differently the next time around good call.. develop your own preferences by trying it plain first!! really if i had my way, i'd get some fillet, some butterfly chops, then turn the rest into smoked jerkey.. Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted March 27, 2011 Share Posted March 27, 2011 bump the shit outta this thread for obvious reasons. was thinkin on making one but hey. why waste? seasons here fellas. I KNOW more of you assholes hold it down on the grill. lets keep this movin. for starters....who's got a good pork rib dry rub suggestion/recipe? Quote Link to comment Share on other sites More sharing options...
Spring Break '92 Posted March 27, 2011 Author Share Posted March 27, 2011 I dont have any, but I know that old white people make good dry rub bbq. 1 Quote Link to comment Share on other sites More sharing options...
MayorMeanBeans Posted March 27, 2011 Share Posted March 27, 2011 I'm no professional, but Adobo is my usual catch-all for dry rub seasonings. throw in some salt and pepper, some chili seasoning as well, and you have some serious chronic on your hands. On another note, why don't American grocery stores have what is called Costillitas (literally means, small ribs). its a lot more liberal with the fat being left on, and cuts in a different direction across the bone so you have a lot more meat. it ends up being like a huge piece of bacon on a bone haha this is kinda what it looks like Quote Link to comment Share on other sites More sharing options...
sausage party Posted March 27, 2011 Share Posted March 27, 2011 i grill at least twice a week. our staples are bacon wrapped jalapenos with some cream cheese in the middle, jalapeno cheese sausages, chicken wings, drum sticks, ciggarettes, and occasional ribs. im getting a tattoo this week of a grill so everyone can know how hard i grill down digg nigger? Quote Link to comment Share on other sites More sharing options...
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