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Pretty handy for a "rules of thumb" quick reference. I had to learn the "2 tongs" thing by trial and error. One for coal arrangement, one for food. If I had a suggestion, it'd be to add a grill glove or oven mit to the tools you'll need. Temps get really high when searing steaks.
Oh snap! I'm all excited to try some reverse seared burgers now! I do have to admit that I was a little worried about letting the steaks sear for so long after letting them cook to temperature on the indirect heat side. I thought the point was long slow cook, fast hot sear; so I was afraid I'd...
Decided to try a reverse sear to see what all the fuss was about. Got a couple of porterhouses for SWMBO and I. Seasoned with olive oil, salt, minced garlic, and cracked pepper and let sit overnight. Also injected some chicken breasts with a dale's marinade/minced garlic mix, seasoned with some...
This looks great/is a great idea, but the "not too bad" makes it sound like you thought they tasted "meh". Is this something you would make next cinco de mayo/serve to friends or is it stored in the "tried something new, but I prefer my old way of doing it" file?
Do you poke holes in the can to give the fluid more exit points? I poke 4 holes (north, east, south, & west) and find it help distribute the moisture and flavor better. Also I'll plug the opening at the top of the chicken (the neck) to make sure liquid goes into the chicken instead of...
I grilled a lot of different things today (beef, poultry, seafood, & veggies) and was at odds about where to post it. So I chose poultry because that was the dish we raved about most.
Prep Work:
So for starters I chopped up fresh broccoli and placed it in a bowl full of warm water so it would...
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