Just finished my vinegar bbq sauce, it's simmering on the stove right now. Put a pork shoulder on the grill about an hour ago. I seasoned it last Tuesday with a dry rub I made, added more dry rub on Thursday. I set the Webber grill up like this guy did http://www.glenncrowe.com/BBQ/5BK/20040718%20006.html The method looked real interesting so I decided I'd give her a go. Will let you know in a few hours! I'll try to get some Pic's along the way.
Maggie’s Who's Grillin Today?
- Thread starter northern50
- Start date
Re: Who's Grillin Today?
I'm going throw an injected whole chicken on the pit in about an hour. Yard mowed, family headed over..... It's gonna be a great afternoon.
I'm going throw an injected whole chicken on the pit in about an hour. Yard mowed, family headed over..... It's gonna be a great afternoon.
Re: Who's Grillin Today?
just got done grillin some dogs and burgers
just got done grillin some dogs and burgers
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Northern50</div><div class="ubbcode-body">Just finished my vinegar bbq sauce, it's simmering on the stove right now. Put a pork shoulder on the grill about an hour ago. I seasoned it last Tuesday with a dry rub I made, added more dry rub on Thursday. I set the Webber grill up like this guy did http://www.glenncrowe.com/BBQ/5BK/20040718%20006.html The method looked real interesting so I decided I'd give her a go. Will let you know in a few hours! I'll try to get some Pic's along the way. </div></div>
That indeed is an interesting set up. I need to buy a new grill. I got rid of the one that I had for over 7 years. My boys were traumatized when I got rid of it.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Northern50</div><div class="ubbcode-body">Just finished my vinegar bbq sauce, it's simmering on the stove right now. Put a pork shoulder on the grill about an hour ago. I seasoned it last Tuesday with a dry rub I made, added more dry rub on Thursday. I set the Webber grill up like this guy did http://www.glenncrowe.com/BBQ/5BK/20040718%20006.html The method looked real interesting so I decided I'd give her a go. Will let you know in a few hours! I'll try to get some Pic's along the way. </div></div>
That indeed is an interesting set up. I need to buy a new grill. I got rid of the one that I had for over 7 years. My boys were traumatized when I got rid of it.
Re: Who's Grillin Today?
2 hrs on the grill, added more coals and some wet hickory chips to the brick oven in the Webber. About half the coals were left burning nice and hot, 270ish degrees at the top vent on the lid.
Don't mind the shitty cellphone pic.
2 hrs on the grill, added more coals and some wet hickory chips to the brick oven in the Webber. About half the coals were left burning nice and hot, 270ish degrees at the top vent on the lid.
Don't mind the shitty cellphone pic.
Re: Who's Grillin Today?
Looks pretty damn good man. I haven't even looked at the grill yet this year. I'm still neck deep in gun room projects. Hows the weather down that way today? They said 70 today but we just hit 50 so I don't think we'll see anything that high.
Looks pretty damn good man. I haven't even looked at the grill yet this year. I'm still neck deep in gun room projects. Hows the weather down that way today? They said 70 today but we just hit 50 so I don't think we'll see anything that high.
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Austan</div><div class="ubbcode-body">Looks pretty damn good man. I haven't even looked at the grill yet this year. I'm still neck deep in gun room projects. Hows the weather down that way today? They said 70 today but we just hit 50 so I don't think we'll see anything that high. </div></div>
It's no more than mid 50's and overcast. Weather man predicted sunny all weekend.... They screwed that one up big. I was going to grill this pig yesterday but this awesome head cold I have kept me on the couch. Well I did manage to get to the gun shop to do the paperwork on the new HK. That was temporary euphoria from being sick lol. Picking it up tomorrow. You still up in the air for the Prairie dog shoot on the 21st?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Austan</div><div class="ubbcode-body">Looks pretty damn good man. I haven't even looked at the grill yet this year. I'm still neck deep in gun room projects. Hows the weather down that way today? They said 70 today but we just hit 50 so I don't think we'll see anything that high. </div></div>
It's no more than mid 50's and overcast. Weather man predicted sunny all weekend.... They screwed that one up big. I was going to grill this pig yesterday but this awesome head cold I have kept me on the couch. Well I did manage to get to the gun shop to do the paperwork on the new HK. That was temporary euphoria from being sick lol. Picking it up tomorrow. You still up in the air for the Prairie dog shoot on the 21st?
Re: Who's Grillin Today?
Have steaks marinating now 1.5 inch ribeyes its nice having angus in stock lol 85 and sunny in south dakota
Have steaks marinating now 1.5 inch ribeyes its nice having angus in stock lol 85 and sunny in south dakota
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JohnP123</div><div class="ubbcode-body">Have steaks marinating now 1.5 inch ribeyes its nice having angus in stock lol 85 and sunny in south dakota </div></div>
Weather sounds nice! Hopefully it's coming our way this week! Gotta love a good angus steak especially when the butcher knows how to cut em thick.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JohnP123</div><div class="ubbcode-body">Have steaks marinating now 1.5 inch ribeyes its nice having angus in stock lol 85 and sunny in south dakota </div></div>
Weather sounds nice! Hopefully it's coming our way this week! Gotta love a good angus steak especially when the butcher knows how to cut em thick.
Re: Who's Grillin Today?
wanted to toss on a goose breast - but have my niece's confirmation get together today.
so i'll eat my brother in laws chow and drink his beer instead.
i'm sure i can talk him into some grilled venison keilbasa or questionable critter parts.
wanted to toss on a goose breast - but have my niece's confirmation get together today.
so i'll eat my brother in laws chow and drink his beer instead.
i'm sure i can talk him into some grilled venison keilbasa or questionable critter parts.
Re: Who's Grillin Today?
No grilling for me this weekend. Have a Venison Roast in the crock pot right now though.
I'll do some grilling next weekend. The guys at work really appreciate it cuz my wife and daughters wont eat wild game
No grilling for me this weekend. Have a Venison Roast in the crock pot right now though.
I'll do some grilling next weekend. The guys at work really appreciate it cuz my wife and daughters wont eat wild game
Re: Who's Grillin Today?
There is still 6 feet of snow on my back deck, you evil even bringing it up!
There is still 6 feet of snow on my back deck, you evil even bringing it up!
Re: Who's Grillin Today?
Chicken kabobs . . .
Chicken kabobs . . .
Re: Who's Grillin Today?
Just finished grilling some chicken titties.
They make great sandwiches for my lunch. Split them down the center, put some onions, red peppers and jalapeno's on them along with buffalo chicken sauce.
Just finished grilling some chicken titties.
They make great sandwiches for my lunch. Split them down the center, put some onions, red peppers and jalapeno's on them along with buffalo chicken sauce.
Re: Who's Grillin Today?
Hell yes. There is nothing like food done on a grill.
Hell yes. There is nothing like food done on a grill.
Re: Who's Grillin Today?
Wasn't today but did some grillin last night. Grilled up these T-bones, salmon, and hamburgers for a birthday dinner. They were some of the best steaks I have ever had. All three weighed about 24 oz a piece and were about 2.25 inches thick! Best part was the price, only $35 dollars because they were on the last day before being pulled off the shelf.
Wasn't today but did some grillin last night. Grilled up these T-bones, salmon, and hamburgers for a birthday dinner. They were some of the best steaks I have ever had. All three weighed about 24 oz a piece and were about 2.25 inches thick! Best part was the price, only $35 dollars because they were on the last day before being pulled off the shelf.
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Lucky Man</div><div class="ubbcode-body">artichokes, if you ve never tried them you don t know what you are missing........... </div></div>
You got a quick how to/recipe?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Lucky Man</div><div class="ubbcode-body">artichokes, if you ve never tried them you don t know what you are missing........... </div></div>
You got a quick how to/recipe?
Re: Who's Grillin Today?
ribeyes are getting ready to go on. I bbq almost year around wether its raining or one hundred and fucking eighteen degrees outside. I rarely ever use our stove.
ribeyes are getting ready to go on. I bbq almost year around wether its raining or one hundred and fucking eighteen degrees outside. I rarely ever use our stove.
G
Guest
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Re: Who's Grillin Today?
I am, I am! Had a few shooting buddies and there families over today. 7 big sirloins with hot dogs and burgers for the kids. We talked guns, drank whiskey, and even talked guns and drank a little whiskey today! About 65 and partly cloudy in northeast Ohio today! The perfect start to summer!
I am, I am! Had a few shooting buddies and there families over today. 7 big sirloins with hot dogs and burgers for the kids. We talked guns, drank whiskey, and even talked guns and drank a little whiskey today! About 65 and partly cloudy in northeast Ohio today! The perfect start to summer!
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: 3fingervic</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Lucky Man</div><div class="ubbcode-body">artichokes, if you ve never tried them you don t know what you are missing........... </div></div>
You got a quick how to/recipe? </div></div>
We are still experimenting. But our absolute favorite starter at Houston's Restaurant is Grilled Artichoke. I believe they boil them then cut them in half, then cook them over open flame. They use some type of dill white sauce to dip them in. Ours tonight were good but not up to Houston's standard yet. I would suggest googling it and get some various approaches to it. IT IS WELL WORTH THE EFFORT and we are getting there.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: 3fingervic</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Lucky Man</div><div class="ubbcode-body">artichokes, if you ve never tried them you don t know what you are missing........... </div></div>
You got a quick how to/recipe? </div></div>
We are still experimenting. But our absolute favorite starter at Houston's Restaurant is Grilled Artichoke. I believe they boil them then cut them in half, then cook them over open flame. They use some type of dill white sauce to dip them in. Ours tonight were good but not up to Houston's standard yet. I would suggest googling it and get some various approaches to it. IT IS WELL WORTH THE EFFORT and we are getting there.
Re: Who's Grillin Today?
I'll give it a shot. One of my favorite side dishes is grilled asparagus, so grilled artichokes sound gtg.
I'll give it a shot. One of my favorite side dishes is grilled asparagus, so grilled artichokes sound gtg.
Re: Who's Grillin Today?
Grilled zucchini and yellow squash is a really good side.
You can cut them length wise like steaks or side to side like disks. Put them on a cookie sheet or large plate one layer thick and rub olive oil on each side. Now sprinkle them with McCormick's Montreal Steak seasoning and let them sit for a few beers or while you fire up the grill.
Grill them until they look good to you. I like one side to have the char grilled marks and be a little bit brown. Right before you pull them off of the grill sprinkle some shredded parmesan cheese on them, they don't need much. If you're lucky they'll still be some left by the time the meal is ready. If I want them with the meal I cook them last or at the same time as the meat on a large grill. They don't take long. Good stuff.
Grilled zucchini and yellow squash is a really good side.
You can cut them length wise like steaks or side to side like disks. Put them on a cookie sheet or large plate one layer thick and rub olive oil on each side. Now sprinkle them with McCormick's Montreal Steak seasoning and let them sit for a few beers or while you fire up the grill.
Grill them until they look good to you. I like one side to have the char grilled marks and be a little bit brown. Right before you pull them off of the grill sprinkle some shredded parmesan cheese on them, they don't need much. If you're lucky they'll still be some left by the time the meal is ready. If I want them with the meal I cook them last or at the same time as the meat on a large grill. They don't take long. Good stuff.
Re: Who's Grillin Today?
We had some yardbird, porkchops & boudain on the grill today along with a cooler full of Warsteiner Dunkel & Covington Strawberry Ale. No pics though. I do have pics of the last ribeye I cooked. I asked the lady at the grocery store to cut me a thick bone in ribeye. Holy shit! 39oz! I rubbed it down with LSU Tiger Dust cajun seasoning & ground dried chiles then let it sit in the fridge for 24hrs then cooked it over pecan wood. That big sumbitch with some grilled veggies & a couple of bottles of Erdinger Champ made for one helluva meal . I was able to make 2 big meals out of that steak!
We had some yardbird, porkchops & boudain on the grill today along with a cooler full of Warsteiner Dunkel & Covington Strawberry Ale. No pics though. I do have pics of the last ribeye I cooked. I asked the lady at the grocery store to cut me a thick bone in ribeye. Holy shit! 39oz! I rubbed it down with LSU Tiger Dust cajun seasoning & ground dried chiles then let it sit in the fridge for 24hrs then cooked it over pecan wood. That big sumbitch with some grilled veggies & a couple of bottles of Erdinger Champ made for one helluva meal
Re: Who's Grillin Today?
We did 2 filets and a T-bone on the grill last night, with homemade potato salad and washed 'er down with the King. Made it to the low 60's with sun, but had a damp breeze blowing out of the NE.
We did 2 filets and a T-bone on the grill last night, with homemade potato salad and washed 'er down with the King. Made it to the low 60's with sun, but had a damp breeze blowing out of the NE.
Re: Who's Grillin Today?
Set a new record of 92 in Kansas yesterday. I injected an 8# pork shoulder and put it on my Treager pellet grill for 8 hours..got home from the golf course and enjoyed some "fine" pulled pork sandwiches with buddies. Have enought left for a couple of lunches this week. These pellet grills were designed for pork...low and slow!
Set a new record of 92 in Kansas yesterday. I injected an 8# pork shoulder and put it on my Treager pellet grill for 8 hours..got home from the golf course and enjoyed some "fine" pulled pork sandwiches with buddies. Have enought left for a couple of lunches this week. These pellet grills were designed for pork...low and slow!
Re: Who's Grillin Today?
Fresh crappy slabs and skewered wild turkey planned for the weekend. The Traeger grill is the greatest, even the kids are "grillmaster" with it!
Fresh crappy slabs and skewered wild turkey planned for the weekend. The Traeger grill is the greatest, even the kids are "grillmaster" with it!
Re: Who's Grillin Today?
Here's one from this weekend. A drunk chicken seasoned with Cajun seasoning, Louisiana Gold hotsauce & a little spicy BBQ sauce & sitting on a 1/2 can of PBR. It was cooked for a few hours over pecan wood.
Here's one from this weekend. A drunk chicken seasoned with Cajun seasoning, Louisiana Gold hotsauce & a little spicy BBQ sauce & sitting on a 1/2 can of PBR. It was cooked for a few hours over pecan wood.
Re: Who's Grillin Today?
Two whole fryers and a tray of pecan wood chips just went on the grill. About to enjoy a cold oat soda (or a few) and wish I was on the downhill run to Papeete.
Two whole fryers and a tray of pecan wood chips just went on the grill. About to enjoy a cold oat soda (or a few) and wish I was on the downhill run to Papeete.
Re: Who's Grillin Today?
I rocked a tri-tip and chicken breasts yesterday on my wifes sisters old school weber.. I knocked it out of the park..
Ch
I rocked a tri-tip and chicken breasts yesterday on my wifes sisters old school weber.. I knocked it out of the park..
Ch
Re: Who's Grillin Today?
Dats the kinda ribeye i like!
Dats the kinda ribeye i like!
Re: Who's Grillin Today?
Drunkin chicken is the best.
Drunkin chicken is the best.
Re: Who's Grillin Today?
I bought the base for the beer can chicken, but it didn't fit under the lid on my Weber. I had to do the usual.
I bought the base for the beer can chicken, but it didn't fit under the lid on my Weber. I had to do the usual.
Re: Who's Grillin Today?
Still trying to learn the character of the two-week old grill. So we suffered thru some ribeye this evening, the chef (me) is learning and the grill is cooperating...
Still trying to learn the character of the two-week old grill. So we suffered thru some ribeye this evening, the chef (me) is learning and the grill is cooperating...
Re: Who's Grillin Today?
Lookin good guys! Drunken chicken is the best. IDK who gets drunker me or the chicken? lol
Lookin good guys! Drunken chicken is the best. IDK who gets drunker me or the chicken? lol
Re: Who's Grillin Today?
Nothing fancy today. A few links of boudain on the grill and a cooler full of Abita Strawberry & Shiner Wild Hare.
Nothing fancy today. A few links of boudain on the grill and a cooler full of Abita Strawberry & Shiner Wild Hare.
Re: Who's Grillin Today?
Artichoke recipe:
Rinse artichokes by running under cold water making sure water gets down into leaves and then dumping water out. The do tend to get some sand down inside.
Cut about 1/2" off the top and use kitchen shears to cut thorns off remaining lower level leaves.
Brush with lemon juice.
Place in pot with steaming rack and steam for 35 to 40 minutes.
Remove from steaming pot and cut in half.
Brush with balsamic vinegar sprinkle with coarse salt and some pepper then place on grill cut side down.
Grill for approx 5 minutes per side or until a leaf is easily removed and tender.
Dips can include mayonaise which can be spiced or flavored to your liking, butter or garlic butter, or any other thing you may like.
Artichoke recipe:
Rinse artichokes by running under cold water making sure water gets down into leaves and then dumping water out. The do tend to get some sand down inside.
Cut about 1/2" off the top and use kitchen shears to cut thorns off remaining lower level leaves.
Brush with lemon juice.
Place in pot with steaming rack and steam for 35 to 40 minutes.
Remove from steaming pot and cut in half.
Brush with balsamic vinegar sprinkle with coarse salt and some pepper then place on grill cut side down.
Grill for approx 5 minutes per side or until a leaf is easily removed and tender.
Dips can include mayonaise which can be spiced or flavored to your liking, butter or garlic butter, or any other thing you may like.
Re: Who's Grillin Today?
Slow smoking / grilling a Beef Brisket wrapped in bacon today. First time doing a brisket, plan on about 6 hrs for this guy. Hope it turns out!
Slow smoking / grilling a Beef Brisket wrapped in bacon today. First time doing a brisket, plan on about 6 hrs for this guy. Hope it turns out!
Re: Who's Grillin Today?
Did a brisket yesterday for our Brazilian exchange student and his whole family yesterday. 12 hours of smokin' with beers, swimming, cornhole, shooting, and a bit of fishing. A good backyard bbq with all of the trimmings. Great day. Needless to say they got a good taste of the USA yesterday.
Did a brisket yesterday for our Brazilian exchange student and his whole family yesterday. 12 hours of smokin' with beers, swimming, cornhole, shooting, and a bit of fishing. A good backyard bbq with all of the trimmings. Great day. Needless to say they got a good taste of the USA yesterday.
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: In2b8u</div><div class="ubbcode-body">Did a brisket yesterday for our Brazilian exchange student and his whole family yesterday. 12 hours of smokin' with beers, swimming, <span style="font-weight: bold"><span style="text-decoration: underline">cornhole</span></span>, shooting, and a bit of fishing. A good backyard bbq with all of the trimmings. Great day. Needless to say they got a good taste of the USA yesterday.</div></div> wait <span style="font-size: 26pt">what</span>????
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: In2b8u</div><div class="ubbcode-body">Did a brisket yesterday for our Brazilian exchange student and his whole family yesterday. 12 hours of smokin' with beers, swimming, <span style="font-weight: bold"><span style="text-decoration: underline">cornhole</span></span>, shooting, and a bit of fishing. A good backyard bbq with all of the trimmings. Great day. Needless to say they got a good taste of the USA yesterday.</div></div> wait <span style="font-size: 26pt">what</span>????
Re: Who's Grillin Today?
Just got two bone in pork chops, 1.5" thick. They got a dusting of kosher salt and medium grind fresh cracked pepper. I'm grilling corn on the cob and asparagus for the veggies. My starch will be roasted/sauteed red potatoes. I do those on the grill in a Lodge cast iron skillet (well, I nuke them for 3-4 mins to get them started) cut into .75" pieces with rendered duck fat, diced onion, garlic, and a few herbs and spices.
Just got two bone in pork chops, 1.5" thick. They got a dusting of kosher salt and medium grind fresh cracked pepper. I'm grilling corn on the cob and asparagus for the veggies. My starch will be roasted/sauteed red potatoes. I do those on the grill in a Lodge cast iron skillet (well, I nuke them for 3-4 mins to get them started) cut into .75" pieces with rendered duck fat, diced onion, garlic, and a few herbs and spices.
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: TheLlam</div><div class="ubbcode-body">Just got two bone in pork chops, 1.5" thick. They got a dusting of kosher salt and medium grind fresh cracked pepper. I'm grilling corn on the cob and asparagus for the veggies. My starch will be roasted/sauteed red potatoes. I do those on the grill in a Lodge cast iron skillet (well, I nuke them for 3-4 mins to get them started) cut into .75" pieces with rendered duck fat, diced onion, garlic, and a few herbs and spices. </div></div>
Duck lard huh? I'm intrigued, what's so good about it?
Sounds like a hell of a meal.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: TheLlam</div><div class="ubbcode-body">Just got two bone in pork chops, 1.5" thick. They got a dusting of kosher salt and medium grind fresh cracked pepper. I'm grilling corn on the cob and asparagus for the veggies. My starch will be roasted/sauteed red potatoes. I do those on the grill in a Lodge cast iron skillet (well, I nuke them for 3-4 mins to get them started) cut into .75" pieces with rendered duck fat, diced onion, garlic, and a few herbs and spices. </div></div>
Duck lard huh? I'm intrigued, what's so good about it?
Sounds like a hell of a meal.
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Sean the Nailer</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: In2b8u</div><div class="ubbcode-body">Did a brisket yesterday for our Brazilian exchange student and his whole family yesterday. 12 hours of smokin' with beers, swimming, <span style="font-weight: bold"><span style="text-decoration: underline">cornhole</span></span>, shooting, and a bit of fishing. A good backyard bbq with all of the trimmings. Great day. Needless to say they got a good taste of the USA yesterday.</div></div> wait <span style="font-size: 26pt">what</span>???? </div></div>
cornhole
This should take care of your silly question.......
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Sean the Nailer</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: In2b8u</div><div class="ubbcode-body">Did a brisket yesterday for our Brazilian exchange student and his whole family yesterday. 12 hours of smokin' with beers, swimming, <span style="font-weight: bold"><span style="text-decoration: underline">cornhole</span></span>, shooting, and a bit of fishing. A good backyard bbq with all of the trimmings. Great day. Needless to say they got a good taste of the USA yesterday.</div></div> wait <span style="font-size: 26pt">what</span>???? </div></div>
cornhole
This should take care of your silly question.......
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Northern50</div><div class="ubbcode-body">
Duck lard huh? I'm intrigued, what's so good about it?
</div></div>
The smoking point of duck fat is 375F, vs 320F for extra virgin olive oil, so when you put your skillet on the grill the oil will remain more stable at higher temps. More importantly, it tastes fantastic. If you've ever tried frying potatoes in bacon or sausage fat, try it in duck. It adds a smooth, gamey flavor.
I get mine from a local butcher. It was $9.95/lb, so not too, too expensive.
More info:
http://www.dartagnan.com/t54/f60368/a3511/Everyday-Food/Cooking-with-Duck-Fat.html
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Northern50</div><div class="ubbcode-body">
Duck lard huh? I'm intrigued, what's so good about it?
</div></div>
The smoking point of duck fat is 375F, vs 320F for extra virgin olive oil, so when you put your skillet on the grill the oil will remain more stable at higher temps. More importantly, it tastes fantastic. If you've ever tried frying potatoes in bacon or sausage fat, try it in duck. It adds a smooth, gamey flavor.
I get mine from a local butcher. It was $9.95/lb, so not too, too expensive.
More info:
http://www.dartagnan.com/t54/f60368/a3511/Everyday-Food/Cooking-with-Duck-Fat.html
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: TheLlam</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Northern50</div><div class="ubbcode-body">
Duck lard huh? I'm intrigued, what's so good about it?
</div></div>
The smoking point of duck fat is 375F, vs 320F for extra virgin olive oil, so when you put your skillet on the grill the oil will remain more stable at higher temps. More importantly, it tastes fantastic. If you've ever tried frying potatoes in bacon or sausage fat, try it in duck. It adds a smooth, gamey flavor.
I get mine from a local butcher. It was $9.95/lb, so not too, too expensive.
More info:
http://www.dartagnan.com/t54/f60368/a3511/Everyday-Food/Cooking-with-Duck-Fat.html </div></div>
Indeed re-frying potatoes in bacon grease is one of the things I've learned from my Grandmother. My favorite way to eat spuds. I will have to try it in duck lard sometime!
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: TheLlam</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Northern50</div><div class="ubbcode-body">
Duck lard huh? I'm intrigued, what's so good about it?
</div></div>
The smoking point of duck fat is 375F, vs 320F for extra virgin olive oil, so when you put your skillet on the grill the oil will remain more stable at higher temps. More importantly, it tastes fantastic. If you've ever tried frying potatoes in bacon or sausage fat, try it in duck. It adds a smooth, gamey flavor.
I get mine from a local butcher. It was $9.95/lb, so not too, too expensive.
More info:
http://www.dartagnan.com/t54/f60368/a3511/Everyday-Food/Cooking-with-Duck-Fat.html </div></div>
Indeed re-frying potatoes in bacon grease is one of the things I've learned from my Grandmother. My favorite way to eat spuds. I will have to try it in duck lard sometime!
Re: Who's Grillin Today?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: In2b8u</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Sean the Nailer</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: In2b8u</div><div class="ubbcode-body">Did a brisket yesterday for our Brazilian exchange student and his whole family yesterday. 12 hours of smokin' with beers, swimming, <span style="font-weight: bold"><span style="text-decoration: underline">cornhole</span></span>, shooting, and a bit of fishing. A good backyard bbq with all of the trimmings. Great day. Needless to say they got a good taste of the USA yesterday.</div></div> wait <span style="font-size: 26pt">what</span>???? </div></div>
cornhole
This should take care of your silly question....... </div></div>
LMAO after following your link...it seems there is a Cornhole tournament at Gaylord Opryland with $10K for first place. I would stay away from that, but YMMV.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: In2b8u</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Sean the Nailer</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: In2b8u</div><div class="ubbcode-body">Did a brisket yesterday for our Brazilian exchange student and his whole family yesterday. 12 hours of smokin' with beers, swimming, <span style="font-weight: bold"><span style="text-decoration: underline">cornhole</span></span>, shooting, and a bit of fishing. A good backyard bbq with all of the trimmings. Great day. Needless to say they got a good taste of the USA yesterday.</div></div> wait <span style="font-size: 26pt">what</span>???? </div></div>
cornhole
This should take care of your silly question....... </div></div>
LMAO after following your link...it seems there is a Cornhole tournament at Gaylord Opryland with $10K for first place. I would stay away from that, but YMMV.
Re: Who's Grillin Today?
Just finishing up a cedar plank Salmon with a digon/dill/garlic slather. About 30 minutes on the grill at 350. Soak your plank for several hours prior to grilling and cook the salmon right on it. Damn good.
Just finishing up a cedar plank Salmon with a digon/dill/garlic slather. About 30 minutes on the grill at 350. Soak your plank for several hours prior to grilling and cook the salmon right on it. Damn good.
Re: Who's Grillin Today?
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Loving Ohio's weather right now!
Cold beer+ good food+great friends= great time
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Loving Ohio's weather right now!
Cold beer+ good food+great friends= great time
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