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Yes.Does everyone read every post then see fozzy and skip to the next instead of trying to interpret his try hard nonsensical gibberish?
Yes.Does everyone read every post then see fozzy and skip to the next instead of trying to interpret his try hard nonsensical gibberish?
Does everyone read every post then see fozzy and skip to the next instead of trying to interpret his try hard nonsensical gibberish?
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.As a certified Waffle House line cook, never oil ya fucking grill grates and reach the smoke point.
Lightly oil your steak or meat since it will rise with the temp. Your meat will release when it is ready if your grill is proper temp.
Also, can't say if I'm a charcoal or gas guy. It's a mood thing for me. Also, everyone thinks anything smoked is great. Na, fam. Properly smoked is great. Not knowing what you doing is trash.
With meat prices now a days, be on your A game!
As a certified Waffle House line cook, never oil ya fucking grill grates and reach the smoke point.
Lightly oil your steak or meat since it will rise with the temp. Your meat will release when it is ready if your grill is proper temp.
Also, can't say if I'm a charcoal or gas guy. It's a mood thing for me. Also, everyone thinks anything smoked is great. Na, fam. Properly smoked is great. Not knowing what you doing is trash.
With meat prices now a days, be on your A game!
Smoking something that is meant for a quick sear? Did you stuff the kababs with bacon and onion too? WtfI 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.
I just tear off the outside of my charcoal bag and use that to light the chimney because I'm a caveman like that.I like to light my charcoal chimney and then just stare at it while I pound beers. It's usually two beers to get it ready for the kettle. Then dump it and distribute for whatever I'm cooking. Usually 2 zone. Then another beer. Brush the grates, lightly apply some oil with tongs and a paper towel...and you are good to go.
I definitely appreciate the convenience of gas. It's just not for me.
Edit - Just a shout out to the Weber grill cubes. So much better than newspaper if you've never used them.
Exact recipe I used. The test ones were delicous.Smoking something that is meant for a quick sear? Did you stuff the kababs with bacon and onion too? Wtf
Got any recipes for smoked eggs?Exact recipe I used. The test ones were delicous.
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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 ofwww.smoking-meat.com
Got any recipes for smoked eggs?
Sounds really expensive![]()
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
Really old. Find a new one.Sounds really expensive![]()
Does everyone read every post then see fozzy and skip to the next instead of trying to interpret his try hard nonsensical gibberish?
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....lolI'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.
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
If you are reading this, you probably skipped the previous post.