The BBQ & Grilling Thread

[AW335TT]

Originally Posted by Alfisti

Boneless chicken? Does it come with a free skirt?

boneless I can understand, sometimes.. but skinless?? thats crazy.. soo much flavor..

[nyalpine90]

i feel like BBQ after work even if its raining

[Alfisti]

Originally Posted by AW335TT

boneless I can understand, sometimes.. but skinless?? thats crazy.. soo much flavor..

Opposite, skin is just straight animal fat and will kill you, bone adds flavour. Though sometimes i cook with skin on to preserve moisture then remove before eating.

[AW335TT]

Originally Posted by Alfisti

Opposite, skin is just straight animal fat and will kill you, bone adds flavour. Though sometimes i cook with skin on to preserve moisture then remove before eating.

Huh??Fat is where flavor comes from.. marbeling on steaks, pork belly, bacon, etc. Having a nice char on the skin tastes better than the entire chicken. The skin on this tasted 100 times better than the rest.

[Alfisti]

Sure it does but it will kill you.

[Joekerr]

Originally Posted by Alfisti

Opposite, skin is just straight animal fat and will kill you, bone adds flavour. Though sometimes i cook with skin on to preserve moisture then remove before eating.

Yeah....

Skin is fatty, no doubt, but due to its property it tends to soak up and retain the spices that you marinate / rub in and therefore actually tastes very flavourful. I quite like it. And I believe I'll die one day and I have no control over when that day is coming, so I might as well have a smile on my face today. In moderation of course...I don't actively seek out things that will bring an obviously early end to my life.

Fat does add flavour. Bone does not really add flavour. If anything, it is the surface fat on the bone that adds flavour and the bone does protect the meat around it a little, making it more tender (and therefore perhaps feeling flavourful / better than the rest). But unless you are cracking the bone to get at the marrow, I can't see how it would add flavour by itself...again, unless you are referring to the surface fat on the bone, which again, is fat.

[Alfisti]

Again some of you guys need to use lower heat, that's one burnt chicken.

[AW335TT]

If you are referring to the one I posted, its only the skin. I personally love the char flavor, as long as its not burnt to a crisp. Believe me, that chicken was incredibely juicy.

and about the skin killing me... what doesnt kill you nowdays.. fat is the last of my worries.

[TXSTYLE]

As much as I too love the flavor! It has been documented that "burnt animal fat" is carcinogenic. So I try and avoid if not limit it.

[AW335TT]

Originally Posted by TXSTYLE

As much as I too love the flavor! It has been documented that "burnt animal fat" is carcinogenic. So I try and avoid if not limit it.

So is burnt anything lol.

Any char on meat is carcinogenic, including that nice crust on steak. I think liver damage is more likely for me haha.

[TXSTYLE]

About those T-Bones I posted earlier...

[UncleWede]

Originally Posted by TXSTYLE

About those T-Bones I posted earlier...

Surrounded by that quality T-bone, those hot dogs better be for kids or dogs!

[TXSTYLE]

Originally Posted by UncleWede

Surrounded by that quality T-bone, those hot dogs better be for kids or dogs!

Ha! You guessed it.

[TXSTYLE]

From yesterday...

[blake9220]

Originally Posted by TXSTYLE

From yesterday...

Teach me your ways!

[TXSTYLE]

Originally Posted by blake9220

Teach me your ways!

Thanks!

So for these particular slabs (pork/short ribs)... I prepare my grill by allowing the Applewood soaked chips to begin smoking. I then grill and smoke them @ 15min each side.
I remove them and slowly bake @ 300 for 2.5hrs
Remove and allow to rest covered in foil for @ 10min and enjoy with or without sauce.

[lsturbointeg]

Originally Posted by TXSTYLE

From yesterday...

OH WOW! that looks YUMMY!

[P1]

I technically could have throw it on the BGE...

[UncleWede]

Costco had some boneless ribeyes for about $6/lb. Grilled 4 of those with some serano chilis, mixed broc/cauli in tin, thick sliced shitake shrooms, and a nice loaf of French bread.

Mind you, this is SoCal, and I thought we might sit out on the back patio and eat, but saw some clouds. Right as we were about to clear the inside dinner table, with bright light streaming in the window, it starts pouring! Grill got all wet ;(

[TXSTYLE]

Originally Posted by UncleWede

Costco had some boneless ribeyes for about $6/lb. Grilled 4 of those with some serano chilis, mixed broc/cauli in tin, thick sliced shitake shrooms, and a nice loaf of French bread.

Mind you, this is SoCal, and I thought we might sit out on the back patio and eat, but saw some clouds. Right as we were about to clear the inside dinner table, with bright light streaming in the window, it starts pouring! Grill got all wet ;(

Bummer...

[Joekerr]

Originally Posted by UncleWede

Costco had some boneless ribeyes for about $6/lb. Grilled 4 of those with some serano chilis, mixed broc/cauli in tin, thick sliced shitake shrooms, and a nice loaf of French bread.

Mind you, this is SoCal, and I thought we might sit out on the back patio and eat, but saw some clouds. Right as we were about to clear the inside dinner table, with bright light streaming in the window, it starts pouring! Grill got all wet ;(

When you are grilling it is your girl, not your grill, that is supposed to get wet.

Tsk tsk. Though who knows, maybe you accomplished both. If so, that's a solid pass in my books.

[Flying Ace]

Damn, totally forgot about this thread. Just did oysters on my grill last weekend. Not worth it though, no grill flavoring