(Topic ID: 217481)

What are we grilling?


By Rascal_H

1 year ago



Topic Stats

  • 354 posts
  • 85 Pinsiders participating
  • Latest reply 3 months ago by jalkelly
  • Topic is favorited by 11 Pinsiders

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#24 1 year ago

A small piece of pork belly on the Weber kettle. I had to sample the crackling, (lower right), before I took it off lol! Turned out awesome!

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1 week later
#93 1 year ago

I've always used Kingsford blue bag charcoal to fuel my Weber Smokey Mountain and my Weber Kettles. I usually use the Minion Method in my smoker, and the charcoal snake method in my kettles for smoking to keep the temps where they need to be. Both these methods rely on both lit coals and unlit coals to fuel the chamber. Recently I've noticed a lot of excess smoke coming off the briquettes while they ignite and ash over. This is an acrid smoke that I don't want on my food, but it seems to be happening now, when it didn't before. Any other Kingsford guys notice this lately?

#95 1 year ago
Quoted from Arcade:

I always do Ribs or Steaks.
Went for my first all day brisket cook.
Came out pretty good for not having a true smoker.

Looks juicy! How was it? Brisket is definitely the true test for backyard grillers. It can be intimidating lol!

#107 1 year ago

Did these beef ribs yesterday, and they were delicious. Threw a few brats on for tasters along the way.

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3 weeks later
#197 1 year ago

I know O-din, technically not "grilled" they were "smoked", but I did let the flames kiss them after this pic to get the sauce caramelized a bit

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4 months later
#304 1 year ago
Quoted from mcluvin:

I'd inject a breast. That's the driest part already and you don't have the option to stuff it like a whole turkey.

Agreed, or brine it first.

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