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Depends on your choice and how you want them, but splitting them loses that juicyness.
Official BBQ thread
- Thread in 'General' Thread starter Started by verbal kint,
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Nah I don't think condiments were meant to replace natural internal juices of meat.
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I disagree.
I feel condiments were created to
Add moisture to food that was lost during the cooking process
+
To add flavor to food items.
elpablo21
Supporter
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Gotta agree a condiments first priority is added flavor imo
It is a benefit that it can add moisture, but I don't want to depend on that to replace the protein's juices
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If it's a piece of meat that requires it sure, but if one is already juicy you're selling yourself short by drying that out then trying to replace it with condiments. No judgment though as i'm not opposed to either method.
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I mean splitting it like this. So that more of the surface area can get cooked directly.
The first time I did sausage I did it like that. This time I wanted to keep it whole to see how juicy it is. Man, so much more juicy keeping it whole. I understand both sides of the argument though.
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For the sake of context, we can stay on sausage.
I wouldn't apply this same logic to larger cuts of meat, but since a sausage is only but so big (pause), it being "dry" doesn't really bother me as much as not getting that texture on all sides of the protein.
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Yeah "dry" isn't really the word as you don't really lose much here, staying in the context of sausage.
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I legit usually leave one whole and one cut down the middle to make it crispy...usually prefer it more crispy though bc once you add the onions/peppers the juices from that help anyway
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Dont split it. Keep all the juicyness.
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Pork shoulder on the Traeger for Labor day! What we grilling/smoking today?
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Haven't done wings in weeks so I'm about to get those going. Publix had the $0.99 blackberry's today too 
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BlackBerry cobbler possibly?Haven't done wings in weeks so I'm about to get those going. Publix had the $0.99 blackberry's today too
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1st time using the WSM. I used the Texas style rub and finished with the Sweet Heat sauce.
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Bend_The_Knee
formerly gotholesinmysocks
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Honestly I usually go sauceless. My girl has some Sweet Baby Rays here though.
One of these times I’m gonna experiment and make my own sauce.
What about you?
Bend_The_Knee
formerly gotholesinmysocks
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Yea, I usually go SBR myself.
Sometimes chimi churri sauce.
If you ever try making your own sauce, let us know.
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Will do.
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elpablo21
Supporter
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Last edited:
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kdawg
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Did some boneless thighs for dinner last night. I wanted some char so cooked them off the heat to 150° and then on the direct heat to finish them off. Pretty tasty.
Tonight decided to try something a bit different. Bought lean ground beef and rolled it out pretty thin and cut it into square burgers. Cooked in no time and putting 2 in a burger gave a little crunch but a juicy burger. Forgot to take an after so here’s a half eaten one.
Tonight decided to try something a bit different. Bought lean ground beef and rolled it out pretty thin and cut it into square burgers. Cooked in no time and putting 2 in a burger gave a little crunch but a juicy burger. Forgot to take an after so here’s a half eaten one.
