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About This Club

Love to BBQ, smoke or grill? From pitmasters to beginners, all are welcome. So come on is as we share everything from our favorite tailgate recipes to good old fashioned around the cooler talk.

  1. What's new in this club
  2. SaltyTiger

    Wings on the BGE

    Thank goodness for Zesty Italian. A great go to marinade on chicken, fish, or pork IMO. When comes to chicken I have a couple of great sauce recipes. Supposedly both the official War Eagle BBQ sauce according to a few old timers around Auburn. Know the base in one is Heinze 57, and Ketchup. The other uses mustard, cowboy BBQ sauce, vinegar, and Texas Pete. Will look up and post. Keep forgetting this club. Thanks
  3. SaturdayGT

    Grill mats

    These are rated for 500 degrees. Some are rated at 600 that I saw later. I have a charcoal grill. I know with a charcoal grill, the grates are a little more exposed to direct flame oppsed to gas grills. Im not sure how it will hold up The pack came with 3pc, so Im giving one of them to a buddy of mine that has a gas grill. Ill try and update both when the times comes.
  4. RunInRed

    Wings on the BGE

    By far the best thing I've made so far ... The Meat: Organic Chicken Party Wings from Costco. They come in a 3-pack of 1st and 2nd wing portions (drum and flat) which is about 5-6lbs ... 40-50 wings. Most of them had pretty good meat on them. The Marinade / Brine: 2 Cups Hot Sauce 1 Cup Zesty Italian Dressing 1/2 Cup Soy Sauce 1/2 Cup Worcestershire Sauce I put it all in two large ziploc bags and let it sit in the fridge for about 3 hours. The Seasoning First Coat: Kosher Salt, Coarse Ground Pepper, Garlic Powder Second Pass: Bad Byron's Butt Rub The Grill: Indirect at 275 with a couple of chunks of cherry wood. The Cook: I let them go for about 45 minutes and then flipped them. Once flipped, I gave them another light dusting of the Bad Byron's Butt Rub. I ended up cooking them close to 180 internal temp. I was afraid I had overcooked at first but I had guest over so I wanted to make sure they were done. The Verdict: Outstanding! Every one loved them. Seriously, these things had all the right flavors. Not too hot, not bland. Dip 'em in a little ranch dressing and boom! Try the recipe, trust me.
  5. AUld fAUx@

    Grill mats

    'Fraid I'm of no help at all, but my wife (bless her heart) uses a product called Sil-Pat (TM) in the oven for stuff she doesn't want to fall through the grills. Handles up to ~ 400-450F without a problem, and she loves'em. Food grade (silicone material is even used in breast implants), and dish-washerable. Not sure how comparable, and she's never used it for stuff likely to drip over the edges much. Keep us posted?
  6. SaturdayGT

    Grill mats

    I bought a pack of these from Amazon for $12 bucks. Thought they would be good for fish. I have yet to try it though. I am curious if anyone here have used any of these yet and what kind of experience they had?
  7. AUld fAUx@

    What's for Dinner?

    Final followup - Chops came out excellent. Smoke now, brown later is a viable method.
  8. kevon67

    What's for Dinner?

    Like I said few days back.......photo skills top notch........and I second the food blog.........Put it this way.....I hate bone in chicken....always have. Looking at those pictures made my mouth water.....not joking in the least👍
  9. AUld fAUx@

    What's for Dinner?

    'tis the season
  10. McLoofus

    What's for Dinner?

    Corn, peaches and tomatoes. Rejoice. Rejoice!
  11. AUld fAUx@

    What's for Dinner?

    The corn lady is back (actually, has been back in business for a few days, and her wares for this year have been test-driven)! Local silver queen is in season, and fresh- (as in. today-) picked is available. Not sure how familiar all here are with the product, but I can usually tell if her husband picked an ear this morning vs their 2nd, p.m., daily picking; silver-queen sugar>>starch clock starts out pretty fast. ....................... 2 of those pre-smoked pork chops I stashed away Memorial Day, thawed for final pan browning (and my final test of the "reverse sear" method, to see how much interim freezing dries them). 1/2 doz. ears of corn large pan (cast-iron chicken fryer) of fried apples.
  12. McLoofus

    Learning on the BGE ...

    Publix also has one that is "pre-rolled"- it's not readily apparent in the store, or at least it wasn't for us- but you still have to stretch it out quite a bit. Which requires more skill and experience than I have yet acquired.
  13. Barnacle

    Learning on the BGE ...

    Let me know if there's a big difference
  14. RunInRed

    Learning on the BGE ...

    That's where we got it ... was a little hard to roll ... may try Whole Foods and see if it's any better next time.
  15. Barnacle

    Learning on the BGE ...

    Nice. Yeah, cornmeal is key. Love pizza off the BGE - ends up with a little of that smoke flavor. We buy our dough from Publix.
  16. RunInRed

    Learning on the BGE ...

    Surprisingly, given my amateur status, turned out great! The cornmeal to keep it from sticking was the key.
  17. AUld fAUx@

    What's for Dinner?

    "These make great leftovers too!." Well covered on all the essential points [that I can ID]. As to leftovers, ever thrown these into an ersatz (i.e., squirrel-less), "Brunswick-esque" stew? Cornbread on the side.
  18. McLoofus

    What's for Dinner?

    Yeah man, loving my Pixel for the... pics... (Still on a learning curve coming over from iOS) Going to Italy completely changed my thought processes on cooking. I couldn't believe how simple everything was. Quality over quantity for sure when it comes to ingredients. (Of course, had a fancy meal in Paris that changed my thought processes again, but that's a different story...)
  19. Barnacle

    What's for Dinner?

    This one has me feeling inspired, for sure. I'd like to try it using a coffee rub.
  20. Barnacle

    What's for Dinner?

    HA! Appreciate the kind words. I'll take credit for the food, but the pics...I'm telling you guys, it's the Pixel 2. Also - simple food is often the best food. Dap to the Chicken BLT.
  21. McLoofus

    What's for Dinner?

    Please tell me when you have your official food blog up and running. I'm not gonna lie. I'm not gonna read the articles. I'm gonna look at it for the pictures. Damn, son. (I grilled boneless, skinless breasts last night for sandwiches. S&P and olive oil. Lettuce, tomato and mayo on a grocery store burger bun. Basic as basic gets- a BLT with chicken instead of bacon- but they were actually really satisfying.)
  22. Barnacle

    What's for Dinner?

    Went with some tried and true grilled chicken last night. You absolutely CANNOT screw up bone-in, skin-on thighs - I'm convinced of it. Season liberally with some white/black magic. Set the grill to about 300 degrees, using B&B Hickory Lump Charcoal I usually let them sit for a while - never less than one hour, sometimes as much as two hours depending on the temp and the chicken. I threw on a couple of burgers - nothing special there. This is probably around the 1.25 hour mark for the chicken. Once I pulled the burgers, I went a head and flipped the chicken to get a sear on the skin side. At this point I opened up the lid and let the coals flame up. Found at Kroger. It's not bad - has a good kick to it. I added a little bit to my sauce that I normally use (1 part Blues Hog BBQ Sauce, 1 part Tiger Sauce) Ready to pull them off. Probably just under an hour and a half cook time. Time to grub. These make great leftovers too.
  23. RunInRed

    Auburn Grill

    Submitted via facebook.com/aufamily

    © AUFAMILY.COM

  24. McLoofus

    Learning on the BGE ...

    Good luck, indeed. It's actually pizza that makes me want to get a BGE the most, because a home oven can't get nearly hot enough to do a true Neopolitan pie. Let us know how it goes!
  25. AUld fAUx@

    Memorial Day Weekend Plans?

    Follow-up Cure (from recipe* at https://barbecuebible.com/recipe/made-from-scratch-bacon/) was -1/3 cup kosher salt -3 tbsp cracked peppercorns -2 tsp pink curing salt [note: I didn’t have any, so I to the un-calculated risk of proceeding w./o a nitrites source] -1/3 cup brown sugar Even with attention, lower-temp fires seem more difficult to keep at constant temp, but held it to ~[-5F - +10F] of target. Smoked it y’day w./ wild black cherry wood : Test-drove a few slices today, (after recommended overnight, refrigerated rest) intentionally selecting fatty parts and several levels of doneness to explore cure- and smoke-penetration, and crisping behavior: (and forgive me, still stuck w./ my phone camera) Verdict: Might tweak some things for second batch, but there will be a second batch. Easily good enough that the first batch will not last until our (late-planted this year) tomatoes ripen. *I’ve always tended to treat recipes as (like those lines on the road?) suggestions. If anybody decides to open a “baking” thread or club, rest assured that participation by me will be of little value.
  26. RunInRed

    Learning on the BGE ...

    Going to take the temps way up and try some pizzas tonight ... wish me luck! HA
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