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Spring Break '92

SERIAL GRILLER

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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:

01243096780374000000236527_0.jpg

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.

01243097174249000000236527_0.jpg

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Big green egg. End of story. If you dont know what it is...google and/or visit your local Pinch-A-Penny.

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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.

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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.

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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.

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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

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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

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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

DSC09549.jpg.5a73c72348698fe029e764c2bbffb6f1.jpg

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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..

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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?

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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

 

tocineta+y+costilla+chorizos+de+cerdo+ahumados+cali+valle+del+cauca+colombia__B4B4D_2.jpg

 

this is kinda what it looks like

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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?

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:lol: fuck is that random ass shit? prolly the crack spot though. random shit is always crack.

 

sausage. i wanna see flicks of said grill tattoo. or.....

 

and iunno menino. but them lil ribs look serious.

 

in other news. i'm told the ribs were delicious. i think not. pretty sure i used too much paprika.

amongst pepper, sea salt, cayenne, and brown sugar. shits were too spicy for me mann.

i'll post some flicks in a lil while.

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Posted (edited)

BIG OL BUMP! It's been a ruff year thus far. My old lady bought me a long over due set up. Turmoil and joy and more turmoil and more joy

and lots of moving around in the last 6/7 years has left me grill-less. Really even before that because I got to travelin. I used to be pretty avid about 

this life. Excuse the mouth breathing but I'm back in the game. Spent a few hours the other day seasoning this bitch up with a bacon grease and olive oil mixture.

Laced some chicken last night and went to town on the first rip this evening. My chick and a homie came by. The bird legs left they mouths smacking.

Apparently there are a lot of mods to be had on these char-grillers or anything similar. New thermometers, sealers etc...I plan on doing it all. 

61647345227__F3EE406D-E0E0-4FFD-94E1-C206A1C1A104.thumb.JPG.28e0a1cf7db9ed98ba24e22500a040d2.JPG61647439181__952AA525-D805-47C7-B349-945008E7A2BE.thumb.JPG.e9885a191f1196c8eec3a8525928a874.JPG

IMG_0085.thumb.jpg.a63fddc7422ef063172baaa7823adecc.jpg

 

4ED74198-D4AA-4C46-A1A1-944F1E901ED5.heic

Edited by NightmareOnElmStreet
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Posted (edited)

In case any of yall want some hot fire poultry here go my old mans go to recipe. Pretty standard black folk chicken. Delicious nonetheless. 

 

IMG_0086.thumb.JPG.8383a4dc37816cbe27640360d6408c2b.JPG

Edited by NightmareOnElmStreet
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14 hours ago, NightmareOnElmStreet said:

BIG OL BUMP! It's been a ruff year thus far. My old lady bought me a long over due set up. Turmoil and joy and more turmoil and more joy

and lots of moving around in the last 6/7 years has left me grill-less. Really even before that because I got to travelin. I used to be pretty avid about 

this life. Excuse the mouth breathing but I'm back in the game. Spent a few hours the other day seasoning this bitch up with a bacon grease and olive oil mixture.

Laced some chicken last night and went to town on the first rip this evening. My chick and a homie came by. The bird legs left they mouths smacking.

Apparently there are a lot of mods to be had on these char-grillers or anything similar. New thermometers, sealers etc...I plan on doing it all. 

61647345227__F3EE406D-E0E0-4FFD-94E1-C206A1C1A104.thumb.JPG.28e0a1cf7db9ed98ba24e22500a040d2.JPG61647439181__952AA525-D805-47C7-B349-945008E7A2BE.thumb.JPG.e9885a191f1196c8eec3a8525928a874.JPG

IMG_0085.thumb.jpg.a63fddc7422ef063172baaa7823adecc.jpg

 

 

4ED74198-D4AA-4C46-A1A1-944F1E901ED5.heic 2.2 MB · 1 download

Sick!!! That grill is balls deep nh 

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6 hours ago, KILZ FILLZ said:

just tryna grill 


C8163C4B-53D9-4E2A-A93D-E096E1100CE9.thumb.jpeg.f375eec49972f2fe452acca6f80bce71.jpeg

 

 

elote gang 

Ayyyyyye! Is it standard to wrap them shits like that? I thought for some reason they were cooked butt nekkids??

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