We can have some bbq vegetables too right?
We can have some bbq vegetables too right?
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Brocolini is an underrated food.
It’s a crowd pleaser in my house, even the toddler eats it.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
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Smokin deal on these pellet grills!
$300 for an entry level pellet smoker:
https://www.costco.ca/louisiana-gril...100756926.html
And $500 for the bigger one:
https://www.costco.ca/louisiana-gril...100756946.html
Broccolini is the best. Especially when charred a bit and still has that nice crunch. So good.
Isn't this a white devil name for Gai Lan??!This quote is hidden because you are ignoring this member. Show Quote
Am I accidentally woke and culturally aware?
Say it ain't so
Next thing we know these 2 are gonna post fried rice pics.
Pffftttt! We all know our rice is sticky.This quote is hidden because you are ignoring this member. Show Quote
Sticky for you.
I'm thinking about doing some British Shorthairs this weekend. What temperature do you guys wrap those at?
I can never get those right buster. I think I'll stick to stewing them.
It basically takes 2 minutes as an afterthought on the grill.This quote is hidden because you are ignoring this member. Show Quote
I like that.
I hit mine with soy, garlic, ginger, and black pepper. Sometimes chili flakes but my wife doesn’t like them that much.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Grilled broccolini and asparagus are win
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I bought the smaller one! I gave a go with a Webber Smoky Mountain that a neighbor 'gifted' me when he moved, and it is kind of a pain to use.
I figure I could cover it net net.
Originally posted by arian_ma
your stomach is full of sulfuric acid
You're Asian??!?This quote is hidden because you are ignoring this member. Show Quote
Beat it, whiteyThis quote is hidden because you are ignoring this member. Show Quote
First time doing a brisket worked out pretty nicely. Threw it on at 11pm Thursday night at 225, stalled at around 160 then wrapped with tinfoil and increased to 260 to finish off. Added hickory and cherry hardwood chunks in between the charcoal, and also a few other chunks in the ash catcher. Pulled it when it got to 202° in the thickest part at around 3pm then rested for 2 hours wrapped in a towel and in a cooler. Total of 15 hours cooking time, used about 3/4 of a big bag of lump charcoal, I think around 6kg worth.
Pretty big guy
Rubbed with this stuff that I picked up at the stampede last weekend
Smoked with a water pan
Bark before wrapping
Final product
Flat was a tad bit dry but not too bad especially with the juices added on top of the plate. No pics of the middle but it was really juicy
Next time I’ll add a bit more water to the pan as it was fully evaporated by the morning at 7am, and will also spray the outside a bit more. Also will take it out a bit earlier as the middle was a bit too tender in some spots and fell apart during slicing. I think 197 instead of 202 for a brisket this size, especially if there is time to rest for 2+ hours
You guys are gonna dethrone disoblige for sexiest food pic's.
Looking to pick up a natural gas BBQ. So far the Napoleon P500 RSIB (not the Phantom) caught my eyes. Are there any alternatives that I should consider?