Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@popvulture they’re solid. I usually use mine for high-temp grilling, but it’s nice that I can do low and slow BBQ if I want. I haven’t spent the time to dial in pizzas, but that’s a goal for this summer. I’ve had my egg for about a decade now and it has served me very well.
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Love my kamado. If you add a Smobot you have a low and slow rig that is set it and forget it. Recommend that once you’ve learned how to do it manually. I like the Primo Oval L or XL since the oval shape gives you a lot of temperature zones if you get the deflector plates, rack extenders, etc, and you also have more capacity and some flexibility for things like long rib racks.
That said, I like having a gas grill for hassle free cooking. I use that to quickly sear things off and such. I also have a stainless griddle for smash burgers and short order breakfast.
Think it, be it.
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@Jett129 also can try short plate, I’ve had great luck with that cut and it really has a primal Flintstone look to it.
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@mclaincausey I wish that I could get those and I've asked,even as a special order,and thus far have not been successful. I've had them at BBQ places and when done right,they're amazing.
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@Jett129 weird!! In NY?!
I hear positive universal praise for these guys: https://wildfork.com/products/prime-bone-in-beef-short-plate-rib/
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@mclaincausey I live in NJ,and my small local butcher,who I’ve been going to forever can’t get them. He might be able to get them but since there’s no demand for them other than me,it doesn’t pay.
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@mclaincausey Second response.Funny, My wife had mentioned it to me as we occasionally pass by it. Looks awesome and will definitely go in next time we’re in the area. Thanks!
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Had some friends round, including one Greek, so we made souvlaki. I did chicken thigh and pork shoulder skewers, with paprika, sumac, salt and oregano in a rotisserie basket, then served in flatbread with greek salad, tzatziki and chips. I got a couple of videos of the grilling action, but no one got pics of the finished article
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@bluemantra easy! Water, scraper, wire brush, elbow grease while it’s hot.
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It's that time again....
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Minted chicken kebabs and Holdens Golden Glow ale
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Need your help...I have a bunch of oysters to eat and while I and Laura love them raw, the kids are a little hit and miss. They will eat some, but I was thinking about doing some smoked on the BGE (Big Green Egg).
This is where I need your help/advice/recipe...Does anyone have a favourite recipe that can share?
"I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)
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No, but honestly any compound butter will do the trick. Maybe have a couple of varieties on-hand? A classic maî·tre d' butter or maybe a variety with some chipotle or something smokey like Spanish paprika would work really well, as they won't require much time in the Egg, and some added smokey ingredients will make them sing.
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@goosehd When I do my oisters on the bbq I just add a little bit of butter and close the lid for about 2-3min on 180°C
Finish off with course salt and your golden
because the time on the bbq is so short, you can smoke em with whatever wood you have, the added flavor should be subtle.
If you want to do stuffed oisters with cheese etc. I'm not the right person to help you, as I feel this completely kills the flavor.
Tip: rinse the oisters beforehand to get rid of the sand and grime. Wait a couple minutes, the oister will re-moisten itself and the flavor of that new liquid will be much softer in flavor.
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@goosehd this right fucking here is soooooo goood. Have you had these @jordanscollected ?
Think it, be it.
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@mclaincausey we have not been to Dragos but I have heard their oysters are incredible. We rep the company who makes the truffle parm for them and i've eaten way too much of that in my life.
Unfortunately my wife doesn't eat seafood, so unless its a po boy shop or similar, we don't frequent the seafood restaurants in NOLA.
Pair that with the fact that we are the loser couple who shares all food, and... well there you have it.
