• The move to the new server is done. There are some software and database maintenance updates in process. This has us passing the hat around to help out. We appreciate any donations. Seriously, even a dollar helps. The payment page may be found here - https://www.audiokarma.org/support.html

Grilling Season

What is this "season" of which you speak? Every Fall I haul one of my grills up to the deck off the kitchen and continue to grill all year. Even in the dead of winter a small path through the snow opens a world of grilling goodness. I use my Weber grills as often as possible as nearly everything tastes better coming off the grill.
 
Just went back to pump coal grilling after a fifteen year hiatus. Wife suggested I get a new grill which doesn't happen often her suggesting anything. I took her up on the offer faster than a lighting flash.
Settled on a Louisiana Kamodo grill from Costco. Picked up a whole chicken as my first test and set the temp to 275 until the internal temp reached 180. All I can say is...WOW. Chicken came out with a perfect golden hue with crispy skin and the mostest juiciest tender meat ever. The grill made a beginner like myself look like a pro. What was surprising was the next day having some lump coal left over after having shut it down.Impressive.
Well, after that success I tried my hand at four racks of ribs. BAM! 6 hours smoked, two in foil followed up by 3 minutes on low open grill fire char. Double bam! I HAD a whole cookie sheet of ribs but was gone in a few minutes.
It hasn't been all char and roses as I had a challenge cooking chicken legs which too 2 hours to cook so I'll have to sharpen my skills on that.meat. I think having the entire double grill filled up with meat and the bottom grill with baked beans and mkre meat the heat was "soaked" up. Don't know to be honest but the cooking time was much longer than I had imagined for chicken legs.

Anyway loving the grill.Hope all you have a great grilling season. Be safe!
 
^ I'm guessing you meant lump coal? If so I was turned onto lump coal many years ago and prefer it to ANY coal that is ready/easy light. The less chemicals the better.

If you think our humble little forum can get intense, if you haven't read some of the food forums you should. The BBQ & Grilling forums are classic
 
IMG_1228.JPG IMG_1232.JPG
Well if you look I have new flavorizer bars on my grill. Took the old ones off to clean up. When these get dirty I will change them out with the old cleaned ones. Now I don't have to pull, clean and replace.

Just put these on at 6. Should be ready around 6 in the morning. Then they will be wrapped, put in a cooler and set about 4 more hours. Then chopping time. I just cut up my steaks for the Summer a couple weeks ago. Now I will have BBQ for the Summer. Both of these add up to a little over 17 lbs. Now my grilling work will just be burgers, chick'n, ribs and chops. I will flip these around 10 tonight and put in fresh hickory pellets.
 
As this is an audio forum I'm sure you've read or posted about or even scoffed about hearing differences in music whether it be the speakers, ss v tube amplification etc.

So my question is what about sources of meat, pork & poultry? can you taste the difference between big box store meat, pork & poultry vs locally sourced meat, pork & poultry?

I believe I can but more importantly I like the fact that I know about were it's coming from. I'm fortunate to have access to some great local 2nd generation butchers who know their stuff and speak glowingly of where they source it.
 
Except for beef. All my life our pork and chicken has been from my home state. It will say where it comes from on the stick on price label. Man we have a large selection of local state sausage. Now beef when I was young, I'm sure a lot was from another state and some was from our state. The Charlotte area used to be a big cattle and dairy area. We still produce a lot of dairy. Not sure where our beef comes from now as it is mostly prepackaged. The Piggly Wiggly still has butchers, but they are the last. Used to be a bunch of butcher shops around here but they are all gone.
I buy beef tenderloins now and age, cut my own steaks. It helps being local as far as price goes. Those shoulders above can regularly be found for 69 to 89¢ a lb and butts at just 10 cent more. Birds are priced fair too, except for those wings made of gold.
 
Last edited:
IMG_1239.JPG IMG_1243.JPG
Almost done. 1st pic is 10 at night. Just turned them, splashed with a vinegar sauce and added more pellets to the tubes. Last pic they are coming off. Internal temp of 195° at 6:45 in the morning. Just wrapped them in foil and dropped them in their own 6 qt cooler. I'll start chopping about noon. The shank meat will be my lunch.
 
RT Fan said:
What is this "season" of which you speak? Every Fall I haul one of my grills up to the deck off the kitchen and continue to grill all year. Even in the dead of winter a small path through the snow opens a world of grilling goodness. I use my Weber grills as often as possible as nearly everything tastes better coming off the grill.
Click to expand...
Year round here too. the grill is
always on the deck just outside the patio door.
going to throw this Ribeye on in a hour or so.
100_6270.JPG
 
Just tried Ribeye from Aldi's. I was somewhat skeptical about buying steak from there, but after a Medium Rare cook, totally impressed, and with the $8.99 a pound price, great buy.
 
I make my own Lump Charcoal. I have alot of Oak/Hickory trees. And, there is always a dead one or two to cut down. The fireplace-sized logs get split and stacked for that purpose. But the smaller stuff I use to make charcoal. Better than throwing it all on a burn pile.
 
I have been into grilled beef tenderloin lately. We had friends over on Friday and it was melt in your mouth. This past Christmas I cooked a spiral ham on the grill and it was the best ham I ever had. All caramelized and crispy on the outside and tender juicy inside.
 
Spe@kerBox said:
I have been into grilled beef tenderloin lately. We had friends over on Friday and it was melt in your mouth. This past Christmas I cooked a spiral ham on the grill and it was the best ham I ever had. All caramelized and crispy on the outside and tender juicy inside.
Click to expand...
I go to costco buy a whole tenderloin for $110 then cut it into steaks.
 
You must log in or register to reply here.
Back
Top Bottom