Official BBQ thread

[Mark Antony]

Depends on your choice and how you want them, but splitting them loses that juicyness.

 

[DCAllAfrican]

I sort of like the crispness you get from a splayed open sausage - but you also lose all the moisture as soon as you cut them so I think they’re better left alone until they’re done.

Depends on your choice and how you want them, but splitting them loses that juicyness.

I understand your argument but that is what condiments are for.

 

[Mark Antony]

Nah I don't think condiments were meant to replace natural internal juices of meat.

 

[DCAllAfrican]

Nah I don't think condiments were meant to replace natural internal juices of meat.

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]

Nah I don't think condiments were meant to replace natural internal juices of meat.

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

 

[Mark Antony]

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.

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.

 

[CleanestNdaCity]

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.

 

[DCAllAfrican]

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.

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.

 

[Mark Antony]

Yeah "dry" isn't really the word as you don't really lose much here, staying in the context of sausage.

 

[jrp44]

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

 

[Master Zik]

Dont split it. Keep all the juicyness.

 

[SuperQ]

Pork shoulder on the Traeger for Labor day! What we grilling/smoking today?

 

[Chopper]

Haven't done wings in weeks so I'm about to get those going. Publix had the $0.99 blackberry's today too

 

[scotchbinginton]

Haven't done wings in weeks so I'm about to get those going. Publix had the $0.99 blackberry's today too

BlackBerry cobbler possibly?

 

[kallor]

1st time using the WSM. I used the Texas style rub and finished with the Sweet Heat sauce.

 

[Chopper]

 

[CleanestNdaCity]

 

[Bend_The_Knee]

CleanestNdaCity

What bbq sauce do you mess with?

 

[CleanestNdaCity]

CleanestNdaCity

What bbq sauce do you mess with?

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]

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?

Yea, I usually go SBR myself.

Sometimes chimi churri sauce.


If you ever try making your own sauce, let us know.

 

[CleanestNdaCity]

Yea, I usually go SBR myself.

Sometimes chimi churri sauce.


If you ever try making your own sauce, let us know.

Will do.

 

[CleanestNdaCity]

 

[elpablo21]

 

[monstar]

Total beginners luck that it came out the way it did. Will lighten up on salt and cayenne next time

But all in all extremely happy with how my first time using this $25 grill from big lots and my first time grilling

I'm hooked

 

[kdawg]

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.