A BBQ thread

[Kracken McGraw]

I was wondering if anyone else does like I do on the charcoal grill. After taking the meat off I shut all the vents off and let the fire die out, next cook there is still a lot of charcoal briquettes left. I just light about 3/4 of a chimney of new coals and when they ash over spread them among the old and give them some time to get going again before the cook. It saves a lot on the charcoal usage.

 

[Tesoro]

I was wondering if anyone else does like I do on the charcoal grill. After taking the meat off I shut all the vents off and let the fire die out, next cook there is still a lot of charcoal briquettes left. I just light about 3/4 of a chimney of new coals and when they ash over spread them among the old and give them some time to get going again before the cook. It saves a lot on the charcoal usage.

Never in the past but charcoal is not cheap anymore! I tried making my own some years back and came out great but the hassle made it not worth it.ut it was the best charcoal I ever used!

 

[quest450]

I shut all vents off after done grilling and let the fire die, save what’s left for next cook, fill the chimney with fresh briquettes and add the leftovers on top after dusting them off

Here’s a picture of the leftovers from last cook, a lot of fuel left I’d hate to waste it

 

[Kracken McGraw]

https://www.walmart.com/ip/Royal-Oak-Chef-s-Select-Charcoal-Briquettes/2589853328?classType=REGULAR
I have really been liking this charcoal, looks like now I’m going to have to find another source besides Walmart.

 

[LuvDog]

I was wondering if anyone else does like I do on the charcoal grill. After taking the meat off I shut all the vents off and let the fire die out, next cook there is still a lot of charcoal briquettes left. I just light about 3/4 of a chimney of new coals and when they ash over spread them among the old and give them some time to get going again before the cook. It saves a lot on the charcoal usage.

It sort of depends. If the grates are still fairly clean from a fast/hot cook, then yes. I shut off the vents and then use whatever lump is left over for the next cook.

If whatever I made had a high sugar content in the sauce/marinade, then I'll crank open everything and do a clean burn.

 

[quest450]

cold smoked salmon…….24hr brine in kosher salt brown sugar mix, overnight in the fridge to form sticky pellicle
Few frozen bottles to keep the temp under 70F

 

[muleystalker]

I was wondering if anyone else does like I do on the charcoal grill. After taking the meat off I shut all the vents off and let the fire die out, next cook there is still a lot of charcoal briquettes left. I just light about 3/4 of a chimney of new coals and when they ash over spread them among the old and give them some time to get going again before the cook. It saves a lot on the charcoal usage.

I do all the time.

 

[Fast14riot]

Would have loved to grill this recipe, but weather has been nasty lately. Tandoori chicken. Marinade made with plain yogurt, evoo, ginger, garlic, salt, cumin, cinnamon, garam masala, ground coriander, paprika, chili powder. Aloo gobi on the side.

 

[Richard Jones]

Speaking of Chef/Carving Knives
Here is quite the treaise on such implements

Chef's Knives, Kitchen Cutlery, Knives for Cooking

Almost all of that is ridiculously incorrect.


I'm from North Carolina, so I grew up with: "If it ain't pig, it ain't barbecue." I don't believe that (much) any more, but I still think it. This thread is droolworthy.

 

[quest450]

First cook on my new SnS Home’N Roam 18” Kettle, I’m pretty impressed with this little thing, got it up to 500F burning it in then it was steady in low n slow mode @225-250
It’s coming with me to a two day match this weekend

 

[snert]

Twas the night before Thanksgiving and all thru the house, the wimmen were cooking and bakin and my mind was on ribs...

Simpleton Ribs...Gas grill, rub ribs with Dinosaur BBQ Foreplay Rub, let rest. Grill on medium low for an hour in a windy Western PA evening. Slather with Dinosaur BBQ (Syracuse NY if ya wondering) Wango Tango Habenero BBQ sauce, add fries and an Old Fashioned, and await tomorrow's culinary delights not cooked by me!

Tomorrow its Turkey, mashed taters, gravy, beans, and a wicked good cranberry sauce whipped up with fresh cranberries, pinapple chunks, oranges and about a metric crap ton of sugar. Just me and wifey this year. Gonna finally fix my gas dryer and putter about, waiting for the deer opener on Saturday. Happy Thanksgiving to you all...

 

[338 Mollett]

Two boston butts fixin to on the smoker all night !!

 

[Fuj]

Snowing like crazy here in Erie.....The big cooker will be loaded with all kinds
of meat from the neighborhood. Two family Turkeys are being done this year.
A 16 pounder will be done in the oven the traditional way, and a 14 pounder will
be in the cooker for a few hours to get some cherry wood smoke in it, then it
will head to the deep fryer.

 

[Tesoro]

Idea for Weber Q grill owners

I tried an experiment last night with a cheapie wallmart cookie rack ( cut down) and elevated over cast iron grill with some rocks. Idea was to brown chicken on the griddle and then put pieces on the rack so not direct contact with the hot grill so can slow cook longer + smoke. I slipped in a flat foil pack of wood pellets, with holes poked on top side of foil. I was able to slow cook the chicken on low and get enough smoke smoke flavor but not overwhelming. ps: the black on chciken is not burn but coconut amino baste.

 

[Infrequent Shooter]

Taking a poll here,,,, did any of you cooks cut up your turkey before you roasted it? I have roasted whole, spatchcocked, and in pieces. This thread says bbq, but I think it has the most participation and probably the best cooks on the site. We are cooking for fewer and fewer people. This year we didn't cook a whole bird.

Next question, how do you guys/gals make sure your dressing doesn't get too dense and is hard to bake. I am assuming dressing is baked in separate pan. I am going to re-learn my dressing cooking method. I make the stock w turkey parts, onion, celery and a carrot or three. That is the easy part for me. The next issue is what kind of dressing are you going after. I was raised w dressing that basically looks like a cake out of the oven. A lot of folks go for a more segmented style dressing. Your thoughts will be greatly appreciated, friends and family will be super glad!!

 

[Infrequent Shooter]

Chicken soup

4-5 whole leg quarters or thighs only (one per person + one extra)
2 large carrots, chopped
2 large celery stalks, chopped
1 medium onion, diced
8+ Cups stock or bullion
Fresh thyme
2-3 bay leaves
3-4 cloves garlic, minced
Salt and pepper
2-3 Tbsn butter
Fresh parsley for garnish (optional)

Dumplings (drop biscuits)

2C flour, leveled
4tsp baking powder
1tsp salt
1+ C milk


Large, heavy pot over medium heat, melt butter and add your mire poix. Not looking to brown it, just soften and start them cooking, ~5-7 minutes.

Add minced garlic, thyme and bay leaf, cook another minute or two to take the sharpness out of the garlic.

Pour in 8 cups stock and bring to a fast simmer. Taste your stock and add salt if needed. Continue to taste and season as you go.

Once stock is almost boiling, add whole chicken pieces and bring back to a good simmer. Let chicken legs poach for 20 minutes or so, until cooked through. Add more stock or water to cover the chicken if needed. Adjust salt if needed. Skim off scum and any rendered fat floating to the top.

This is when you start your dumpling batter. Whisk all dry ingredients together, pour in 1 cup cold milk. Stir to combine, it should be a slightly loose, wet mix, not like a biscuit dough. Add a couple ounces more milk if needed. It should be able to be scooped with a spoon, but not run off of it. DO NOT OVER WORK THE BATTER. Mixing too much or trying to knead it will develop the gluten strands and make it chewy, like bread. I prefer a Danish whisk since it will cut through the batter. Set it aside to rest for the remaing 15 or so minutes while the chicken cooks. Resting the batter allows the gluten to relax.

Once the chicken is cooked through, remove to a tray or wire rack and turn heat up to bring soup to a medium boil. Using two spoons, scoop batter with one spoon and scrape it off with the other into boiling soup.

Let them boil for 5-10 minutes while you shred the chicken. Add shredded chicken back to soup which will stop it from boiling, and turn off heat (or put it on very low if you want to hold it for a little bit before serving), and adjust final seasoning if needed.

Fresh cracked pepper and fine chopped parsley at time of serving. Can also add hot sauce, if you like. Can substitute egg noodles for dumpling and have chicken noodle soup. Just add the noodles 5 minutes before serving so they don't over cook to mush.

Enjoy!

Fast14, Great effort and detail. Many thanks.

 

[Kracken McGraw]

Taking a poll here,,,, did any of you cooks cut up your turkey before you roasted it? I have roasted whole, spatchcocked, and in pieces. This thread says bbq, but I think it has the most participation and probably the best cooks on the site. We are cooking for fewer and fewer people. This year we didn't cook a whole bird.

Next question, how do you guys/gals make sure your dressing doesn't get too dense and is hard to bake. I am assuming dressing is baked in separate pan. I am going to re-learn my dressing cooking method. I make the stock w turkey parts, onion, celery and a carrot or three. That is the easy part for me. The next issue is what kind of dressing are you going after. I was raised w dressing that basically looks like a cake out of the oven. A lot of folks go for a more segmented style dressing. Your thoughts will be greatly appreciated, friends and family will be super glad!!

The last few years we have went two turkey breasts in a crock pot. We won’t be going back to a whole bird for our little crowd.https://damndelicious.net/2019/11/16/slow-cooker-turkey-breast/

 

[Infrequent Shooter]

Perhaps you would have enjoyed a slice of my cake to finish off the Pasta e Cici?……

View attachment 1703887

View attachment 1703888

Strawberry cake, strawberry swirl cheesecake center, strawberry icing with cream cheese icing crown.

Geez, you guys are really showing off!! Best engineers, machinists, and cooks on the internet right here.

 

[Tesoro]

Everyone should, at least once in a lifetime, try a de-bone and stuffed turkey! it is a hell of a procedure but the outcome is amazing. I watched my mom do it and I have only done it with a large chicken because we are a family of two. The quality of the stuffing (dressing) makes all the diff - no short cuts! No packaged anything.

 

[Fuj]

Taking a poll here,,,, did any of you cooks cut up your turkey before you roasted it? I have roasted whole, spatchcocked, and in pieces. This thread says bbq, but I think it has the most participation and probably the best cooks on the site. We are cooking for fewer and fewer people. This year we didn't cook a whole bird.

Next question, how do you guys/gals make sure your dressing doesn't get too dense and is hard to bake. I am assuming dressing is baked in separate pan. I am going to re-learn my dressing cooking method. I make the stock w turkey parts, onion, celery and a carrot or three. That is the easy part for me. The next issue is what kind of dressing are you going after. I was raised w dressing that basically looks like a cake out of the oven. A lot of folks go for a more segmented style dressing. Your thoughts will be greatly appreciated, friends and family will be super glad!!

Both turkeys we did were done whole. Turkey in the oven was stuffed with a
simple bread that was seasoned with sage and Old Bay, then drizzeled with
some melted butter and chicken stock. It's mixed in a bowl but not to a point
it's a mush. It's pretty loose. Stuff the turkey with it and let the turkey provide
the rest of the moisture it needs......Second turkey that got a little smoke into
it then deep fried was not stuffed. That one got a side of cranberry and orange
sauce. There was no clear winner. Both were severely attended to. Star of the
show though was oven roasted turkey's gravy it made. I think that the Old Bay
seasoning in the basting was spot on. I just regret we did not anticipate the
amount of mashed tator's to make.....No seconds with the gravy in that area.

I know people take pried in their special stuffing recipes but for me, simple is
best. let the turkey flavor it, in the bird.

Side note......There were 3 different pumpkin pies and only one deep dish Dutch
Apple for desert. The apple pie was destroyed before the other pies were touched.
Breakfast this morning was pumpkin pie and coffee.....life is good !!