Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Friends
The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
burr_baby33
About
- Username
- burr_baby33
- Joined
- Visits
- 1,393
- Last Active
- Roles
- Member
- Posts
- 453
Reactions
Comments
-
can't beat it, just do not overcook.
-
The Jack Daniels looked good too.
-
I've been egging salmon once or twice a week and supply is getting low. Back to Alaska in August for re-supply. Can't beat it. Yours looks great! Love it.
-
Pretty disgusting looking!
-
Sorry I missed the centex issue but it apparently involved fire. Here is a story I recently heard. A friend has a lake home in Jamestown KY overlooking beautiful Lake Cumberland. A couple weeks ago he prepared a grilled meal for guests. Later that e…
-
My "go to" method for chicken is spatchcock. I cook the thighs to 175 + rest and it is consistently excellent. BUT, when I feel a little creative I love to debone and stuff the bird using the Pepin technique. I sit the iPad by the cutting board sta…
-
Just like winning the lottery, well almost.
-
I always use a chunk of alder wood in the coals for salmon. I got some alder planks recently and used the planks plus the alder chunk. Alder and salmon are a great combo.
-
It is really just egging.
-
There are a bunch of thermometers that claim "instant read" and I have most of them in a box in the garage. Now I use my thermapen 100% of the time.
-
I love the smell of napalm in the morning.
-
Paper towel with oil.
-
They all work. After trying all of them, I now use the paper towel 100% of the time. Easy, cheap and quick to temp. A no brainer for me.
-
Danica.
-
Cdees, I had same issue at first. It is the VOCs. Like said above, all you need to do is let it burn about 20 minutes. The smell test will tell you. Smell the smoke after 5 or 10 minutes, it will have a strong smell. Then wait 25 minutes and repeat.…
-
Louisville usually gets cold wintery days in Jan and feb. This year everything was north of the Ohio river and we got skipped (so far).
-
Somehow I knew eggheads would also be fishermen. I don't get to the southern waters much anymore, last trip there was Venice, Louisiana which is pretty fabulous for tuna. I mostly fish freshwater, Lake Cumberland in Kentucky for stripers (one p). My…
-
Got mine at Lowes for under $10. They are in plumbing dept, not hvac. Works fine.
-
+ 1 Little Steven. Hot tub and direct will get job done.
-
Also, make sure you burn off the VOC's before you cook anything. VOC's have that very strong and unpleasant smokey smell and taste.
-
Cook to temp in the leg/thigh. Breast will still be fine.
-
love bone in ribeye
-
I'm with Travis.
-
Health threat or not, toss it! YUCK!
-
A year ago we were having 10 friends over for dinner at our lake house in Jamestown, KY on new years eve. I called the only butcher in this small town and ordered 12 inch and a quarter rib eyes. I said these are USDA choice, right? He said they wer…
-
Saturday, salmon with alder smoke, raging river and maple syrup glaze Sunday, seared halibut with lemon butter one of the days I'll make my Moms Lebanese spinach pies for my valentine
-
She hasen't told me yet.
-
My mother was Lebanese. She made meat pies, spinach pies even potato pies. I learned to cook most of her recipes. We do a big Lebanese cook off annually. Family loves it. Visited Egypt, Greece and Turkey a few years ago, very similar cuisine.
-
No mention of the Jim Beam on kitchen counter. Could that be the reason he didn't know what time he put it on.
-
I always go direct when I plank salmon. I try to get mine off the egg around 130 - 135 like Granny x 4. + 1 on the maple syrup glaze, very nice with beautiful color. Also stop by your local supplier and get a bag of alder wood chunks or chips, perfe…