Things We're Cooking

[Edisto_Tiger]

I'm new to the smoking.


I'm making these bitches tomorrow on my fucking gas grill and I don't give a fuck what all you phegget purists say about it.

Using hickory chips en sech.


They are fucking smoked right? I skimmed that shit accurately, no?


Don't make me click the link again

Oh. I just used indirect heat on a charcoal grill and added some pecan chips, I believe. it might have been apple. Doesn't matter, they are fucking awesome!

 

[Edisto_Tiger]

Are those your sons?

Nah, That's me and my cousin (Tailgatin' partner).

 

[Edisto_Tiger]

It's the loafers, right?

The loafers are hawt!

 

[beardown07]

So.. for tomorrow....and lol at loserville, but this is just for the wife and I...nobody's coming over...lol

@Edisto_Tiger 's onion rings
homemade mozarella sticks for the wife and kid
and chicken satay skewers



but for realz, fuck other people besides my immediate family.

 

[beardown07]

Sliced onion rings.

Here's where I saw it. The only change I made was to use Louisiana hot sauce instead of sriracha sauce

Bacon Wrapped Onion Rings

Is skewering em' a necessity?

 

[Edisto_Tiger]

Is skewering em' a necessity?

No. The first few times that I did them, I did NOT skewer them, but I have done it the last two or three times and it seems to help keep them together when turning them or moving them. But it's NOT necessary at all.

 

[beardown07]

No. The first few times that I did them, I did NOT skewer them, but I have done it the last two or three times and it seems to help keep them together when turning them or moving them. But it's NOT necessary at all.

I gotta fuck with em'? lol Was hoping I could just toss those bitches in and walk away. lol maybe add some more chips bout halfway thru is all?

 

[SlinkyRedfoot]

what kind of wood?

For the bacon onion rings, I'd suggest hickory.

 

[SlinkyRedfoot]

Nah, That's me and my cousin (Tailgatin' partner).

I figured it was you. I was just making a joke because I've seen people say they figured you were an old guy based on your avatar.

comedic rule #1: if you have to explain the joke, it wasn't funny.

 

[SlinkyRedfoot]

It's the loafers, right?

That was my first thought, too.

 

[SlinkyRedfoot]

You need to tell me how to do this.

It's so simple.

It's a rub/paste. For two racks, here's the measurements:

2 Tbs - extra virgin olive oil
1 Tbs - minced garlic
1 Tbs - chili powder
2 Tsp - kosher salt
1 tsp - fresh ground pepper

Rub the paste on the racks and let them sit out 30min to an hour.

When I'm grilling meats, I typically sear them on the grates, then move them up to the rack with a strip of aluminum foil underneath until done. The foil keeps them from getting too charred.

That's what I do with these racks. 2-3 minutes per side on the grates until seared/charred to your liking, then up on the rack with foil underneath until done. I use a meat thermometer, and you want to pull these out of the grill at about 127 degrees and let them rest under loosely tented foil (if it's too tight, it will steam and the crust will be mushy) for medium rare - it will come up another 5 or more degrees as it rests. If you want a different temperature, I use food network's guide.

I will warn you that you want to be careful with the bones because they can burn up fairly easily. If you're concerned about it, you could always wrap them in foil - I imagine that would work.

If you want the presentation, I lightly grilled some rosemary sprigs and laid them across the racks.

People love those and they're easy as hell.

I've got some awesome recipes for rack of lamb and lamb rib chops that are really popular when I make them - I'll share more as we get further into this.

 

[Edisto_Tiger]

I gotta fuck with em'? lol Was hoping I could just toss those bitches in and walk away. lol maybe add some more chips bout halfway thru is all?

You don't have to. I do it if I see part of the grill cooking a little faster than the other, just to keep things nice and even. I probably do more than you're suppose to, but when I'm "manning" the grill, I have to fuck with shit.

 

[SlinkyRedfoot]

You don't have to. I do it if I see part of the grill cooking a little faster than the other, just to keep things nice and even. I probably do more than you're suppose to, but when I'm "manning" the grill, I have to fuck with shit.

There's the old adage - if you're lookin' you ain't cookin'

 

[Edisto_Tiger]

Are those your sons?

part deux:

 

[beardown07]

You don't have to. I do it if I see part of the grill cooking a little faster than the other, just to keep things nice and even. I probably do more than you're suppose to, but when I'm "manning" the grill, I have to fuck with shit.

direct or indirect heat?

 

[Edisto_Tiger]

direct or indirect heat?

indirect

 

[beardown07]

indirect

figured as much....doesn't seem like anything's happening? Just checked em...they've been on 45 minutes prolly

 

[Edisto_Tiger]

indirect

Most of the time, I'm cooking on a weber kettle grill, so I'll rotate anything on the outer edge of the center back to the center and move things from the center to the outer edge of center. My grill has two baskets for charcoal that sit out to the outer edges of the grill. I'm thinking about just using one basket next time and slide some foil in the grill between the basket and the meat and see what happens.

 

[Edisto_Tiger]

figured as much....doesn't seem like anything's happening? Just checked em...they've been on 45 minutes prolly

seems like it took close to 2 hours. Maybe an hour and a half.

 

[beardown07]

seems like it took close to 2 hours. Maybe an hour and a half.

said 90 minutes, but Ima go longer