Official "show Us Ur Grill" Thread

Noobz347 · Jan 29, 2016

Learned me lesson last time.

85rkyboby · Jan 30, 2016

I leave for a few days and stangnet has happened.

Jinx · Feb 3, 2016

So I've taken another stab at ribs. This time I'm using real ribs instead of those "boneless" ones. They cooked completely different since a lot of the infrared heat had to pass by/through the bone first. The boneless ones are more like a loin and without those bones the meat cooked faster and got dryer and tough.

so here they are loaded and already in for 1 hour.

and Done at 2 hours:

They are currently wrapped in foil resting in a cooler for 2 hours.

Jinx · Feb 18, 2016

Asian Chicken: Brined 48 hrs. In soy sauce, water, spices. Then dry rubbed with salt, pepper and wasabi powder. Sounds promising.

well the dry rub got a little too toasty and it honestly had more salt in it than I would have liked. So I ditched the skin and all is good. The brine really allowed the chicken to stay extra moist and has a hint of soy. I won't mind trying this one again, just need to make some minor adjustments.

DocG · Feb 18, 2016

Looks awesome but I can see you maybe rubbed your meat a bit much. The skin is the best part!

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Jinx · Feb 18, 2016

DocG said:
Looks awesome but I can see you maybe rubbed your meat a bit much. The skin is the best part!

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You are correct. The rub was to be portioned for a 12lb turkey, inside and out. I had a 6lb chicken, so I ended up with more of a bark like you would on a pork shoulder. My brain stopped working and I used most of the rub. Lesson learned. However, with wassabi powder, you get all the flavor without any of the heat.

DocG · Feb 19, 2016

Jinx said:
You are correct.

Always.

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Jinx · Feb 26, 2016

For my friends that feel the need they have to wait until spring:

If you are hungry, look away now.

9 lbs. of bone-in pork shoulder and 4 1/2 hours of low cook time to internal temp of 160*. It's resting in foil and waiting to be shredded.
*EDIT* The LP tank that I was using when I first started this adventure was not even completely full, but it ran out today while doing the shoulder. It probably would have lasted even longer if I had not used it on the fry stand to cook up some catfish a few times.

DocG · Feb 26, 2016

You are killing me man! Killing me!

How many people do you feed every night? A small army!

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Jinx · Feb 26, 2016

DocG said:
You are killing me man! Killing me!

How many people do you feed every night? A small army!

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Nah. Half of that is going to get shredded then vacu-sealed and frozen. The other half will go to feed 4 people for 2 meals. BBQ pork sandwiches and a plain pulled pork with black eyed peas and greens.

DocG · Feb 26, 2016

Jinx said:
Nah. Half of that is going to get shredded then vacu-sealed and frozen and shipped in dry ice to you my great friend!.

Fixt...

Oh man thanks so much!

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Noobz347 · Feb 26, 2016

DocG said:
Jinx said:

Nah. Half of that is going to get shredded then vacu-sealed and frozen and shipped in dry ice to you my great friend!.

Click to expand...

Fixt...

Oh man thanks so much!

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He meant me, ya douche.

DocG · Feb 26, 2016

Noobz347 said:
He meant me, ya douche.

Hey at least being a douche I get to be in the stank on occasion.

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Noobz347 · Feb 26, 2016

DocG said:
Hey at least being a douche I get to be in the stank on occasion.

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You've been forgotten by now. You may never see daylight again.

DocG · Feb 26, 2016

I really wish you would quit posting pics of your wife and ruining a thread full of deliciousness that most men would eat.

If that's what you like to eat, good for you.

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Jinx · Feb 26, 2016

Had to let it rest overnight. It's currently being re-warmed so that I can pull it from the bone easier.

Jinx · Feb 26, 2016

Noobz347 said:
You've been forgotten by now. You may never see daylight again.

she's hawt!

Noobz347 · Feb 26, 2016

Jinx said:
Had to let it rest overnight. It's currently being re-warmed so that I can pull it from the bone easier.

I don't think that's going to help. She's gonna be worse in morning.

Jinx · Feb 27, 2016

Noobz347 said:
I don't think that's going to help. She's gonna be worse in morning.

yeah it got rough.

Jinx · Feb 29, 2016

Continuing with de-virginizing this thing. Tonight's special... 5lb beef roast. Simple salt and pepper with a Montreal rub.
I don't do this to torture, but to inspire. Get out there and grill my friends.

Half way done at 75* internal temp:

10 degrees off the mark: Time to go put the top on to quick render the fat cap down,

Official "show Us Ur Grill" Thread

Stangnet Facilities Maint Tech... Er... Janitor

Active Member

I like cats, cats like me. Cats and I fully agree.

I like cats, cats like me. Cats and I fully agree.

5th graders > me. They're not bant

I like cats, cats like me. Cats and I fully agree.

5th graders > me. They're not bant

I like cats, cats like me. Cats and I fully agree.

5th graders > me. They're not bant

I like cats, cats like me. Cats and I fully agree.

5th graders > me. They're not bant

Stangnet Facilities Maint Tech... Er... Janitor

5th graders > me. They're not bant

Stangnet Facilities Maint Tech... Er... Janitor

5th graders > me. They're not bant

I like cats, cats like me. Cats and I fully agree.

I like cats, cats like me. Cats and I fully agree.

Stangnet Facilities Maint Tech... Er... Janitor

I like cats, cats like me. Cats and I fully agree.

I like cats, cats like me. Cats and I fully agree.

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