Wow. My mistakes and my stupidity are my own. I can live with them.
The BBQ and grilling thread including Big Green Eggs and everything else too
- Thread starter BadJustin
- Start date
Offer is out there, but you see how many typos are in my posts so ymmv
Hadn’t noticed, but I guess I’ll just start reporting you from now on. “Reporting” has taken on a whole new meaning tonight and I’m not sure how I feel about it.
BigFrank
Forbidden Chicharron
Happy to own mine, but jeez, I get so annoyed when I know it was auto-correct that did it. I’m not sure what’s worse, having it on or off.
I keep it off because when it’s on my name gets corrected to “Party.”
BigFrank
Forbidden Chicharron
Sorry for Patty-ing? My wife is Patty as well, I know the feels.
I’m fun, but I’m not THAT fun.
You would have to bring on a new admin if I started doing that.
Partly sunny and 65 in Milwaukee today. It should start snowing again anytime now.
Dry brined turkey in the smoker and also started the curing process on a 12# pork belly.
Dry brined turkey in the smoker and also started the curing process on a 12# pork belly.
Dinner tonight was 1/2 lb grass fed beef smash burgers with griddled onions, cooked on cast iron over charcoal, plus cayenne chicken drumsticks grilled on indirect heat for over an hour.
Also grilled a few lbs of chicken breast for my lunches this week.
ETA: Forgot to add that I roasted 2 heads of garlic on the grill, and topped the burgers with a roasted garlic mayo.
Also grilled a few lbs of chicken breast for my lunches this week.
ETA: Forgot to add that I roasted 2 heads of garlic on the grill, and topped the burgers with a roasted garlic mayo.
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FATC1TY
the fat, shitty poster
Wanna Fax me a picture, sounds good!
I'm working on a lithograph right now
Lemon pepper spatchcock chicken..
Burgers on the grill tonight were a 50/50 mix of elk and wild boar
theLostWizard
🧙♂️
Wife picked up a pork loin, dry brined it, and asked if I could smoke it. WFH perks: was nice at lunch. Smoked 2 hours at 165 and finished at 400 until it hit 145, but wish it was a bit thicker so I could’ve had more time to crisp it up. My youngest inhaled a bunch so that’s a win.
(I would’ve ground up the fennel more
)
(I would’ve ground up the fennel more
)
mooselang
Train enthusiast, nice guy IRL
NYT Vietnamese Flank Steak tonight. One of my favorite recipes.
I haven’t had any sort of grill for years, so I’ve gotten so used to the indoor reverse sear / finish in hot cast iron on stove method that it’s taken a while to get used to anything else. Starting to find my stroke a little bit.
I haven’t had any sort of grill for years, so I’ve gotten so used to the indoor reverse sear / finish in hot cast iron on stove method that it’s taken a while to get used to anything else. Starting to find my stroke a little bit.
What do you guys got for smoking wings on the Egg? Haven't done them on there before but got a good deal on some so want to smoke them up this weekend
I usually do 250-260 for 45 minutes. Pull them. Sauce them. Then put them over the fire. Once the last one is on I start pulling the first ones off. I also put them on a wire rack over night in the fridge first then add some dry rub two hours or so before cooking.