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Comments
A buddy of mine smoked some St Louis style ribs for the game against the barners yesterday.
Edit: he posted a video of it if anyone is interested.
This thread was way way down from the front page. With The Bama game being tomorrow, that’s unacceptable. I’m gonna smoke 3 racks of ribs (1 baby back, 2 spare ribs). I know I’m not the only one firing up the smoker tomorrow, right?
I bought a huge prime brisket from costco but I think I am going to wait. my wife is due the 20th and I don't want to have the smoker going for something like that and have to leave in the middle lol. so we will grill but something simple like wings or burgers.
Understandable. A prime brisket is a significant investment.
Grilled cheese sandwich hot tip: slice the cheese thick enough to throw directly on the skillet first, then put it on the bread after it softens up.
Game changer. This is how they make it in Turkey where I’ve been living for awhile. Turkish food is probably my favorite in the world after Thai and BBQ.
There’s a bakery near us that makes this incredible sourdough bread with vegetables in it (dried tomatoes, olives etc) which makes for an incredible grilled cheese sandwich.
OK, advice time. Our new home has a hookup for a natural gas grill. So, looking for recommendations from y’all. Does anyone have a grill they really love? What do you like about it? Anything (or brand) I should avoid?
So do you want only gas or do a combo? In other words, do you have a separate smoker or charcoal?
Yep, just gas. I have a separate charcoal grill.
If you're on or near the Coast, as I'm guessing you may be (Lowcountry), and you are looking at gas grills, I'd recommend DCS. I'm right on the Apalachicola Bay and been using a DCS for 10 years. Other than replacing the igniter its had no problems at all. The model I have is made with marine grade stainless and even with the salt air there's no rust. I do keep it covered when not in use but other than cleaning every now and then, that's about it. Hate to admit it but as much as I love my Green Egg's, the DCS gets the majority of the work load.
One thing I've always done with my gas grills, If they don't have a bottom grate over the burners, I shop for one that will fit about 2 inches over the burners. I then put a single layer of lava rocks on that grate as long as it doesn't interfere with the cooking grate. Heats the rocks and you get a slower and more even cooking.
What is this legacy bottle that you speak of?
Not sure where I read about them, but you take the last few fingers in every bottle of bourbon you consume and consolidate them over time into a single bottle. I’m planning to fill this one up, and continually replenish as I go along with other bottles. From what I read, they can be really tasty, (or I suppose not tasty as well) and that some people have legacy bottles which are decades/generations old. Seemed like a neat concept to me so I’m giving it a shot. As you can see, I am documenting the additions on the side of the bottle; not sure if that is standard practice or not.
Going on later today for tomorrow
Man that’s gonna be good. Need some pics of the finished product.
I've heard it called a living bottle but yeah, it's pretty cool. I've started two but I ended up finishing them. Oops. But it's pretty and certainly something to try for regular drinkers.