- Sep 27, 2018
- 274
- 302
Been on a few places, this type of thread seems to get some things out there that sometimes we assume everyone knows.
Little tips and advice, offer them up. Basic, advanced, whatever. Someone will benifit.
Here's a few basic things on my part.
- Getting into making your own rubs. Save a few empty parmesan cheese containers. Make great storage and shakers for homemade rubs.
- Always, always remove the membrane from the back of ribs. Use a butter knife to start and a paper towel to keep peeling.
- Use a cooler to store your charcoal, wood chips, pellets. Sealed, waterproof and keeps humidity out. I keep a large one on my porch outside to store my fuel. No issues. Garage sale, 2nd hand, whatever. Just remember to close the drain plug.
- Tin foil line your heat shield on grills that have them. 20 min of cleaning vs 30 sec of cleaning.
- Rest your meat. Be it open air or sealed. World of difference.
- I'm a pellet cooker. I get mine from Amazon $5 cheaper and next day delivery.
- Get a vaccum sealer. They are affordable and you will benefit. Buy bulk, separate and freeze. I'm single. Let's me defrost realistic portions instead of a 20 pk of chicken thighs.
- Lose the wire brush. Use tinfoil. Those bristles will hurt you. I know, been using one for years. Only takes that one wire bristle to change your life and cost $ medical bills.
- Injectors, add some much flavour into a big piece of meat.
- A remote temp probe will change your cooking game immensely.
- Roll back the skin on poultry, season, then roll the skin back up, season again. That way the rub in on the meat, not just the skin.
- Being a member here, post your meals, good or bad. Be open to suggestions. No matter how good you are, I guarantee there's some old guy sitting somewhere that can look at your meal and give a a tip to make it better.
Little tips and advice, offer them up. Basic, advanced, whatever. Someone will benifit.
Here's a few basic things on my part.
- Getting into making your own rubs. Save a few empty parmesan cheese containers. Make great storage and shakers for homemade rubs.
- Always, always remove the membrane from the back of ribs. Use a butter knife to start and a paper towel to keep peeling.
- Use a cooler to store your charcoal, wood chips, pellets. Sealed, waterproof and keeps humidity out. I keep a large one on my porch outside to store my fuel. No issues. Garage sale, 2nd hand, whatever. Just remember to close the drain plug.
- Tin foil line your heat shield on grills that have them. 20 min of cleaning vs 30 sec of cleaning.
- Rest your meat. Be it open air or sealed. World of difference.
- I'm a pellet cooker. I get mine from Amazon $5 cheaper and next day delivery.
- Get a vaccum sealer. They are affordable and you will benefit. Buy bulk, separate and freeze. I'm single. Let's me defrost realistic portions instead of a 20 pk of chicken thighs.
- Lose the wire brush. Use tinfoil. Those bristles will hurt you. I know, been using one for years. Only takes that one wire bristle to change your life and cost $ medical bills.
- Injectors, add some much flavour into a big piece of meat.
- A remote temp probe will change your cooking game immensely.
- Roll back the skin on poultry, season, then roll the skin back up, season again. That way the rub in on the meat, not just the skin.
- Being a member here, post your meals, good or bad. Be open to suggestions. No matter how good you are, I guarantee there's some old guy sitting somewhere that can look at your meal and give a a tip to make it better.