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Preheating Grills
- Thread starter Ares
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I have also never rubbed oil on my grill grates - on gas or charcoal. Maybe if you're cooking some delicate meat such as fish directly on the grates?
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No one admits it...
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I can personally attest to this. Made shish kabobs for my daughters wedding party. Ran a test the day before. Came out perfect. Made 60 that night and smoked them exactly the same way and they were inedible. Who knew the temp on the bottom, middle, and top are different. And just making 60 bobs sucked.
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fam
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Smoking something that is meant for a quick sear? Did you stuff the kababs with bacon and onion too? Wtf
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I just tear off the outside of my charcoal bag and use that to light the chimney because I'm a caveman like that.
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Exact recipe I used. The test ones were delicous.
Smoked Sirloin Shish Kabobs - Learn to Smoke Meat with Jeff Phillips
Smoked sirloin shish kabobs are tender morsels of marinated sirloin steak threaded onto a skewer with other delicious and colorful vegetables. Instead of
www.smoking-meat.com
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Got any recipes for smoked eggs?Exact recipe I used. The test ones were delicous.
Smoked Sirloin Shish Kabobs - Learn to Smoke Meat with Jeff Phillips
Smoked sirloin shish kabobs are tender morsels of marinated sirloin steak threaded onto a skewer with other delicious and colorful vegetables. Instead of
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How To Make Smoked Eggs - Hey Grill, Hey
Smoked eggs are incredibly simple to make! They taste amazing simply seasoned for breakfast, in snacks, and sliced into salads!
heygrillhey.com
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Sounds really expensiveHow To Make Smoked Eggs - Hey Grill, Hey
Smoked eggs are incredibly simple to make! They taste amazing simply seasoned for breakfast, in snacks, and sliced into salads!
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Really old. Find a new one.Sounds really expensive
FozzyBear
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You gotz it all wrong. Its not trying hard enough. Dont care to put in da effort.
gibberish? stop projecting yo gibberish failures m8, its unbecoming of a man.. get hard.. woooooooooooo
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I've made some truly great ribs, specifically the St Louis spare ribs, where the cook is a bit longer and more forgiving of temp going too high.
But I've definitely made ribs that were cooked, but failed to get tender at all.
Truly a horrifying experience when you bite into your ribs and know 10 other people are munching on the same trash you spent 6 hours producing.
At least with pork butt or even brisket you can aim for the magical internal temp of 203, but with ribs you've gotta know by touch and feel and such.
No I'm not sticking a fucking probe in 1/4 inch thick bit of meat, ridiculous.
But I've definitely made ribs that were cooked, but failed to get tender at all.
Truly a horrifying experience when you bite into your ribs and know 10 other people are munching on the same trash you spent 6 hours producing.
At least with pork butt or even brisket you can aim for the magical internal temp of 203, but with ribs you've gotta know by touch and feel and such.
No I'm not sticking a fucking probe in 1/4 inch thick bit of meat, ridiculous.
FozzyBear
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BBBF
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If you are reading this, you probably skipped the previous post.
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I pretty much have ribs nailed but the first couple times were an adventure. Let my water pan dry out and they were dry like freakin jerky....lol
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Oh for sure, gotta keep it moist as fuck in that cooking chamber.
Give em the right amount of smoke, humidity, and heat at a consistent rate.
My worst cooks are when the firebox fights me and the cooking chamber temp is seesawing.
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nah m8, i read the previous post.. me likes seeing me own words i types.
also, stop derailing a thread about @Ares dry ribs.
braise them fucks and finish on the grill until you can get good m8.. or boil if you cant braise
Staff online NOW
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bamainatlantaYou wake him up, you keep him up