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Started By
Message
re: whats your weakness when grilling/bbqing?
Posted on 7/18/19 at 6:07 am to birchbayduck
Posted on 7/18/19 at 6:07 am to birchbayduck
This post was edited on 10/12/22 at 7:16 am
0
Posted on 7/18/19 at 6:12 am to birchbayduck
quote:
chicken
Chicken is DONE at 165 internal temp. Get a meat probe and remove the bird at 165. Boneless breasts don’t take long to get to 165. Most people think it needs to cook longer and it dries out.
A chicken breast cooked to 165 is moist, tender, and divine.
Posted on 7/18/19 at 6:40 am to 4LSU2
Brisket. I can’t cook them consistently really good. Every now and then I cook one perfectly and I’m like “wtf did I do different!?”
And they’re expensive so it’s not like you can practice a lot and experiment.
Digital thermometers are the most important thing to me for grilling/smoking.
And they’re expensive so it’s not like you can practice a lot and experiment.
Digital thermometers are the most important thing to me for grilling/smoking.
Posted on 7/18/19 at 7:08 am to birchbayduck
I get to socializing and relaxing and over cook.
I have an egg so sometimes I like cold beer better than food.
I found if I get a moisturizer or sauce and keep daucing the pork or chicken it helps.
I have an egg so sometimes I like cold beer better than food.
I found if I get a moisturizer or sauce and keep daucing the pork or chicken it helps.
Posted on 7/18/19 at 7:21 am to birchbayduck
The big green egg is the answer to almost every grilling problem. It’s hard to screw up and chicken comes out juicy and tasty. There is a great online community for recipes, techniques and accessories to get anything cooked right.
The key is controlling your temperature. Use a thermapen for reading meat temps instantly and also get maverick thermometer for long cooks. Ribs turn out delicious cooked low temp but a lengthy process.
The key is controlling your temperature. Use a thermapen for reading meat temps instantly and also get maverick thermometer for long cooks. Ribs turn out delicious cooked low temp but a lengthy process.
This post was edited on 7/18/19 at 7:25 am
Posted on 7/18/19 at 7:28 am to birchbayduck
Other than chicken wings, I too struggle with chicken, especially bonesless breasts. I've pretty much stopped doing bonesless breasts and do bonesless thighs now. Way more room for error with those.
Posted on 7/18/19 at 7:41 am to MSUDawg98
quote:
Also trying to grill my wife's steak "well done"
That's grounds for divorce
Chicken breast is difficult on the grill due to the lack of fat. Cook on a lower heat and get a quick read temp probe. Worth the investment
Posted on 7/18/19 at 8:02 am to birchbayduck
drying out burgers via overcooking
i have a thing about food poisoning
funny enough i can grill the shite out of chicken
i have a thing about food poisoning
funny enough i can grill the shite out of chicken
Posted on 7/18/19 at 8:36 am to etm512
quote:
Chicken breast
I always pound it flat to about 1/2 inch all around and grill it over medium-high for a few minutes on each side. Gets some nice crisp edges but perfectly moist on the inside
Posted on 7/18/19 at 8:38 am to birchbayduck
With chicken I've learned to abandon those behemoth steroid chicken breasts. Small breasts and leg quarters are much easier and much tastier in my opinion.
I know I'll get shite but sous vide and grilling at very high temperature is great way to cook chicken if you're not smoking it.
I know I'll get shite but sous vide and grilling at very high temperature is great way to cook chicken if you're not smoking it.
Posted on 7/18/19 at 8:43 am to Doctor Strangelove
I agree that temp control is very important. I have an old Okie Joe offset smoker and it just eats coals and logs. Also keeping “clean smoke” is a challenge for me especially when adding new logs.
I have the most problems with brisket. I always us a digital thermometer but my question about brisket is where to take the internal temp. Should it be in the exposed part of the flat, the flat that is overlapped by the point or in the point itself?
I have the most problems with brisket. I always us a digital thermometer but my question about brisket is where to take the internal temp. Should it be in the exposed part of the flat, the flat that is overlapped by the point or in the point itself?
This post was edited on 7/18/19 at 8:44 am
Posted on 7/18/19 at 8:48 am to 4LSU2
quote:
Chicken is DONE at 165 internal temp.
Dark meat, especially thighs, benefit from going a bit higher...I like to shoot for 175ish on the thighs and wings.
My weakness is brisket. I can smoke the shite out of all kinds of things but I've yet to nail a brisket. This is made worse by the fact it's an expensive arse piece of meat to keep experimenting.
Posted on 7/18/19 at 9:44 am to fr33manator
quote:
It’s an all day affair. Start early
That's what I'm missing.
Posted on 7/18/19 at 9:48 am to 4LSU2
(no message)
This post was edited on 10/19/21 at 12:02 pm
Posted on 7/18/19 at 9:52 am to poochie
quote:
Brisket. I can’t cook them consistently really good. Every now and then I cook one perfectly and I’m like “wtf did I do different!?”
Smoked my first one last weekend.
Could have trimmed better. I love fatty brisket, but I think I could have cleaned it up a bit better.
Also didn't get the defined smoke ring I wanted. Taste was good all around though.
This post was edited on 7/18/19 at 10:02 am
Posted on 7/18/19 at 10:05 am to birchbayduck
Beef ribs. What I find around here is so inconsistent. I have murdered them-I have eaten them red.
Posted on 7/18/19 at 12:11 pm to 4LSU2
quote:
Chicken is DONE at 165 internal temp. Get a meat probe and remove the bird at 165
I thought you take the meat off before it hits the temp you want. It goes up like 10 degrees off the heat. Is that just steak?
Posted on 7/18/19 at 12:53 pm to ShootingsBricks4Life
quote:
I thought you take the meat off before it hits the temp you want. It goes up like 10 degrees off the heat. Is that just steak?
It depends on how large the piece of meat is. The carryover on a brisket will be much greater than that on a single piece of chicken. IMO cooking to 165 and pulling on a single breast won't ruin it. You can aim for a few degrees below for the pull though to get it right at 165 if you wanted
Posted on 7/18/19 at 1:26 pm to birchbayduck
Cook boneless, skinless thighs.
Can’t believe so many people in this thread cook breasts. Gross.
Can’t believe so many people in this thread cook breasts. Gross.
Posted on 7/18/19 at 1:28 pm to Gaston
quote:
Cook boneless, skinless thighs.
Can’t believe so many people in this thread cook breasts. Gross.
Amen.
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