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  1. tikigriller

    Looked at the Green Mountain Grills today.

    Getting ready to put her on.......take the temp at the breast, right?
  2. tikigriller

    Yoder 480 vs. Yoder 640

    I ended up getting a GMG-DB........my mentality was two fold.....one...I have a history of getting into things and then getting out of them...so I wanted to make sure that this cooking thing sticks before spending big money. However....the REAL reason I went with the GMG vs the Yoder, is so I...
  3. tikigriller

    Looked at the Green Mountain Grills today.

    Last question...I promise...well..at least for this one.......do you rub just over the skin, or do you try to get between the skin and the chicken as well?
  4. tikigriller

    Looked at the Green Mountain Grills today.

    Perfect. Sorry to say however, you keep bringing up questions now. Brine......I know this is soaking the chicken overnight and can make it juicier and even pink when eating, but is there a specific trick to it? What does one put in their brine traditionally speaking?
  5. tikigriller

    Spatchcock Chicken

    So I see the temp range a lot from everyone.  What is the deciding factor in figuring out if it should be 325 or 350?  Is it weather related?  Grill related?  Something to watch for while thfood is cooking to decide what temp to be at?  (ok...so THOSE may be dumb questions)
  6. tikigriller

    Looked at the Green Mountain Grills today.

    This grill is going to get me fired. I am spending too much time researching meals vs. working..... Ok...so I am going to spatchcock Wednesday now instead of Beer can.  Skin side down though?  I definitely want a crispy skin.  I saw another thread that recommended drying out the skin by leaving...
  7. tikigriller

    Spatchcock Chicken

    Update....found time to catch a quick video on spatchcook process...so new question, as after reading stuff here, my plans to beer can a chicken on Wednesday have switched to Spatchcocking one...what temp do you recommend to use to make sure I get a good crispy skin?  Any tricks up your sleeves...
  8. tikigriller

    Spatchcock Chicken

    Ok....I was searching for "How" to Spatchcock a chicken and didn't find anything.  (Hard to search well and work at the same time), but since this was one of the more recent threads, I thought I would just ask here...... How do you spatchcock a Chicken or Turkey?  And in a GMG-DB, do I still...
  9. tikigriller

    Looked at the Green Mountain Grills today.

    I don't think I want a heavy flavor..just enough to taste a difference between the GMG vs the Charcoal vs the Gas. I have more of a concern for crispy skin.  I love a good crispy skin....on pretty much anything I cook with skin.  Skinless stuff, I still like a good bark to it.  Those two things...
  10. tikigriller

    Looked at the Green Mountain Grills today.

    You all are spot on!! There were sections of the meat that were good. There were sections that were like jerky. Guess I should have had this conversation prior to cooking!! Doing beer can chicken Wednesday. Any suggestions on cooking temps and times for that one?
  11. tikigriller

    Looked at the Green Mountain Grills today.

    Thanks I went with the 180 based on the recipe from GMG's own website.
  12. tikigriller

    Looked at the Green Mountain Grills today.

    Well....first real test....not so good. Ribs were a little on the Dry side. Flavor was good. Just too tough for my liking Did a brown sugar run with a sweet BBQ suace. Kids like sweet better than spivey. Cooked them at 180 for 5 hours, and they never seemed to be done. Raised the temps to...
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  16. tikigriller

    Knives and Gloves

    Went with the victornix slicing knife and this sharpener I grabbed at Target for $55.
  17. Knives and Gloves

    Knives and Gloves

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  19. tikigriller

    Looked at the Green Mountain Grills today.

    Here's how they are looking thus far....,
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