T.S Barry ruined any out door activities except one (Grilling N Chillin)

[wytstang]

It's rained non stop today so we're pretty much stuck indoors. This rain will keep us from going into a drought so I'm all for it. Since the car shows cancelled decided to continue and perfect my grilling skills :cheers:.

Mmmmm

Cheddar cheese with bbq on toasted bread all fresh from the grill (minus fries) and cold mixed drink

Chicken & hot suasage almost done

Shelby practacing our Sit and Stay command. As you can see if I didn't release her soon she was going to click on me lol

After release command

All done and ready to munch

 

[wytstang]

Well after a good 20 uses this IMHO is they best charcoal grill under $300. The design and features are very well thought out and they all work flawlessly. The thick cast iron door that allows you access to the charcoal for ignition or just moving them around is great. No more looking for a long object to move them around and trying to avoid being burned. The adjustable charcoal tray is just the best thing that ever happened to me lol. If I need more heat instead of putting more charcoal I just raise it closer to the meat or lower it if the is to much heat. For $250 (or the $199 standard non SS model) this design is very effective and well built. It's going to last a few moves from state to state.

 

[HighEndDetail]

Did you make enough for all of us. At least you had some rain to help with your drought

 

[Surfer]

One slap to the face for no good beer with that meal, pic with some Sierra Nevada or your banned

 

[wytstang]

No beers in this house hold just wine and alcohol from other parts of the world :cheers:

 

[klumzypinoy]

Wow that looks YUMMIE. I'm sure your dog enjoyed that

 

[Mike T]

OMG *Drooling*

 

[Reddwarf]

Looking good Wytstang! If I hadn't just eaten a big dinner I'd hungry after seeing your yummy repast. Next time try some natural charcoal. It cooks hotter than the brickets. Get a charcoal chimney and you are won't need lighter fluid either.

 

[dengood1]

Looking good Wytstang! If I hadn't just eaten a big dinner I'd hungry after seeing your yummy repast. Next time try some natural charcoal. It cooks hotter than the brickets. Get a charcoal chimney and you are won't need lighter fluid either.

Thanks Wytstang....now I'm starving! Looks good:awesome: I think I'm going to buy a charcoal grill for my next one as well. I'm reading a grilling book right now and it says not to use lighter fluid because the flavor gets into what you're cooking, even if the quick light bricks. They say fireplace kindling(sp.?) is best to use I think. Also, don't cut or poke your meat as it will let the juice out which = letting flavor run out.

We got a ton of rain today here in central Fl., but it was mostly all gone by 2pm. Got breezy later, but otherwise just some well needed rain.

 

[Gary Sword]

You got any food left wytstang? Looks great I'll be right over.

 

[wytstang]

Bring the Lambo and sure you can have some? Let me drive it and I'll let you have the grill. Deal?? *must drive it for at least one hour*

 

[Gary Sword]

Bring the Lambo and sure you can have some? Let me drive it and I'll let you have the grill. Deal?? *must drive it for at least one hour*

Sounds good to me.

 

[wytstang]

Thanks Wytstang....now I'm starving! Looks good:awesome: I think I'm going to buy a charcoal grill for my next one as well. I'm reading a grilling book right now and it says not to use lighter fluid because the flavor gets into what you're cooking, even if the quick light bricks. They say fireplace kindling(sp.?) is best to use I think. Also, don't cut or poke your meat as it will let the juice out which = letting flavor run out.

We got a ton of rain today here in central Fl., but it was mostly all gone by 2pm. Got breezy later, but otherwise just some well needed rain.

I use the already pre soaked with fuel charcoal. And correct you're not supposed to open meat up while cooking it. Actual you’re supposed to wait a few minutes even after it's been removed from the heat and let the meat rest. I on the other hand do cut open the meat while cooking it. Why you must ask.
Simple I've already ate undercooked meat before and received salmonella for it. So once you get that you are pretty much paranoid for the rest of you're life. I normally burn my meat due to that, which sucked in every major way possible.

 

[wytstang]

Looking good Wytstang! If I hadn't just eaten a big dinner I'd hungry after seeing your yummy repast. Next time try some natural charcoal. It cooks hotter than the brickets. Get a charcoal chimney and you are won't need lighter fluid either.

Never seen or heard of this can you tell me where to find it? I normally just look for the KingSford bags and not think twice about it.

 

[supercharged]

You are making me even more hungry. And I'm starving already. A lot of alcohol in there too.:cheers:

 

[dengood1]

I use the already pre soaked with fuel charcoal. And correct you're not supposed to open meat up while cooking it. Actual you’re supposed to wait a few minutes even after it's been removed from the heat and let the meat rest. I on the other hand do cut open the meat while cooking it. Why you must ask.
Simple I've already ate undercooked meat before and received salmonella for it. So once you get that you are pretty much paranoid for the rest of you're life. I normally burn my meat due to that, which sucked in every major way possible.

use time and temperature as a guage------makes a BIG difference in taste if you let all the juices run out. But I hear ya with the food poisoning----had it once and will never eat at the restaurant again!!!!

 

[Reddwarf]

Never seen or heard of this can you tell me where to find it? I normally just look for the KingSford bags and not think twice about it.

If you have a Whole Foods store in town they sell it there.

 

[wytstang]

use time and temperature as a guage------makes a BIG difference in taste if you let all the juices run out. But I hear ya with the food poisoning----had it once and will never eat at the restaurant again!!!!

You know what makes great flavor fast........Injecting your meat with a marinade then vacuum sealing it with a marinade for an hour. Removing the oxygen and sqeezing/forcing the marinade into the meat workes well.
Or head to the store and pick up some Dale's marinade (found in the same aisle as bbq sauces) and let it set for 30 max anymore and it will be over powering (high salt). Taste great works fast and it will taste as if you let it marinade over night. Also this is Grilling-N-Chilling week on the food network, I miss it all since I work late but catch some reruns for tips and tricks.

 

[Russecu]

Looks nice!! I fired up my grill yesterday for my party. Rainy but hey rain is nice since we needed it. I think Lowes, Home Depot, Wal-Mart and some Grocery stores have the natural coals. I like to use a mix of kingsford and natural. Natural coal is a little more expensive. Like someone else mentioned a chimney starter is nice. Just need charcoal and newspaper. Grilling and drinking are the best of times.

 

[wytstang]

Looks nice!! I fired up my grill yesterday for my party. Rainy but hey rain is nice since we needed it. I think Lowes, Home Depot, Wal-Mart and some Grocery stores have the natural coals. I like to use a mix of kingsford and natural. Natural coal is a little more expensive. Like someone else mentioned a chimney starter is nice. Just need charcoal and newspaper. Grilling and drinking are the best of times.

I may look for it the next time I fire the grill back up. I was thinking of mixing the two as well. I don't like using fluid so mixing it with presoaked would work for me.