It's Grilling Time! The Official Stangnet Grill/Smoke Thread

[D Durden]

Cooking Huli Huli chicken today . Scouts and Lions Club fund raiser


Firing the trailer grill, yes there is mustang related content because we drove the CobraII.


Doing it Hawaiin style under the rainbow. 6 birds to a rack.
Pieces stick to rack when done and everyone who can picks and eats them.


I Know thats more protective gear than your use to seeing in my thread.




https://youtu.be/ahFRTN2AEXA





Yummy! We cooked 1300 birds!
yes 1300.

More pics of the II, plz.

Kaithnxbai

 

[2Blue2]

More pics of the II, plz.

Kaithnxbai

Thank you!
There is a thread here with some pics in the M2 forum.

 

[D Durden]

Okay, to be fair, I have a nice grill AND a dedicated smoker. I'm getting pretty good at brisket, and I think my ribeye's are in the mid-point of "amazing". THAT BEING SAID, *sigh*, Lisa and I got an Insta-Pot, and in our experiments, we tried some ribs. I'm going to tell ya folks, they're pretty dern good.



And they taste as good as they look.

I know it's cheating, but my tastes buds and tummy couldn't care less. If you get a chance to do some ribs in a pressure type cooker, doooeeeeeeeet!

 

[Davedacarpainter]

Small update on those really hot pepper seeds I bought.

I germinated the seeds and have the plants potted in small pots waiting for any chance of cold weather to be gone before they go outside.

Here’s a tray of them. Each row is a different superhot. One is a row of purple Ghorpians, the middle row are the really bad boys, the Chocolate Bhutlahs, the third row are some tamer peppers, Purple Ghost chili’s.

The fruits of these plants will be used in my grilling and smoking this year.

 

[Ronin38]

I hope you have those all properly labelled. You would NOT want to mix them up later.

 

[2Blue2]

have the plants potted in small pots waiting for any chance of cold weather to be gone before they go outside.

Right on! Pain awaits! Looking forward to updates!

Mine, the little Hawaiian pepper plant is kicking already because Hawaii
Been getting 1.5 oz a week building up to this bloom and plenty hot for me.

 

[Olivethefet]

The misses picked up a couple of rib eyes the other day. She had them cut 2" thick. We have a new local Latin butcher shop now. He has excellent meat and at a very fair price. Here they are on the grill.



I used the water cooking method to warm them up. They had been out of the fridge for over an hour and were still 50 degrees in the middle. Let them sit in bags in 130 degree water for about an hour before putting them on the grill. Pulled them off at an internal temp of 132.



I like my steak still mooing so this is perfect for me!

 

[2Blue2]

Knock the horns off, wipe its bottom, and slap it on a plate, lol

 

[RaggedGT]

Knock the horns off, wipe its bottom, and slap it on a plate, lol

View: https://youtu.be/KZlrCjKveaY

 

[Olivethefet]

I was watching a video the other night about tenderizing meat. Bottom line, the guy marinated a steak in fresh pulped pineapple. I gave it a try today.




They turned out really good! Super tender. The lip on the ribeye was just falling apart. There was no pineapple flavor either.

 

[Ronin38]

That's a very strange plate...

 

[Olivethefet]

I didnt pick it out. I stopped arguing about flatware years ago. As long as I can eat off of it I dont care.

 

[2Blue2]

at least its not paper.

 

[Davedacarpainter]

Ok, so I was forced to take a couple days vacation so I could enjoy four days of weekend quarantine. I paint cars, I’m essential.

Well, what to do in my “isolation”? I don’t know about you but my mind jumps to steaks and buffalo chicken.

First (or second really) I bought two friers cut in half to make into the same type of buffalo chicken I made before (oh man is this excellent!). I’m doing the dry brining with a bunch of Slap Yo Mamma and kosher salt just like last time. Monday will be the cooking day of these birds, they’re in the fridge doing their brining thing as we speak (type?).

I wanted to get some ribeyes for today’s cooking. My local go to meat market had ribeyes, but not even a tiny stripe of marbling. They did have these nicely marbled t-bones though.

I’m pleased that the meat market is open, but good lord they were busy! I waited over an hour to get this stuff. I’m a dedicated griller though, I WILL prevail and eat bbq, virus or not!

 

[2Blue2]

I’m pleased that the meat market is open, but good lord they were busy!

Dang!, Those are some really pretty steaks.

 

[Davedacarpainter]

Dang!, Those are some really pretty steaks.

I know, it surprised me how nicely marbled they are.

As soon as my youngest male child wakes his ass up, I‘ll get the charcoal warming up.

 

[Davedacarpainter]

Cooking

Cooked

Eaten and done! Yum! Turned out excellent.

 

[2Blue2]

sigh , drool, sigh,

 

[Davedacarpainter]

Fifteen minutes in to the first chicken.

 

[2Blue2]

Fifteen minutes in to the first chicken.

That 1/2 bird looks good!
Sheltering at home has truly turned into cooking at home!

Go Dave Go!

A lot of my favorite people are named Dave.
No Daves were harmed in the making of this message.
but several electrons were temporarily inconvenienced.