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Outdoor Grilling (official thread)

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knapplc;1942468; said:
In general Rieslings are sweeter whites. You can find dry Rieslings but they're not as common. Most typically when you're talking about a dry white you're referring to a Sauvignon Blanc, which, while you can find sweeter Sauvignon Blancs, typically they're more dry. Chardonnay can be somewhat dry, as is Pinot Grigiot.

No matter what, the key is to use/drink what you like. If that's a $30 bottle or a $3 bottle, if you like it, use it.
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Your California background is showing through:biggrin:
 
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knapplc;1942439; said:
What do you mean? Does your TJ's sell their wine for more than $2.99?

I'm ecstatic that we have a Trader Joe's in Lincoln. I bought half my food there when we lived in California. Of all the places for TJ's to expand to, I figured Lincoln would be near the bottom of the list, but we have one.
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Ohio wine laws are somewhat Draconian. I don't know what 2 buck Chuck goes for right now... but, I imagine it's in the $4+ range these days.

knapplc;1942468; said:
In general Rieslings are sweeter whites. You can find dry Rieslings but they're not as common. Most typically when you're talking about a dry white you're referring to a Sauvignon Blanc, which, while you can find sweeter Sauvignon Blancs, typically they're more dry. Chardonnay can be somewhat dry, as is Pinot Grigiot.

No matter what, the key is to use/drink what you like. If that's a $30 bottle or a $3 bottle, if you like it, use it.
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I'd actually guess Riesling might be a good choice for that recipe that already has Brown Sugar and Honey/Honey Syrup in it... Or Gewurz... or... wait... we've already done this game.
 
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FCollinsBuckeye;1942470; said:
All due repect, knapp, but you're discussing asparagus and wine in the grilling thread.

Not cool, dude. Not cool at all.
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Is a wine thread in order? I'm enjoying a Malbec from Argentina at the moment along with some grilled chicken, avocado, sharp cheddar and a slice of my asiago olive oil bread.

I cut up a 7 pound bird, put some Adobo seasoning on it and cooked it in my grill for about an hour. The last 30-35 minutes were indirect heat, and it has a nice smoky flavor from the apple tree wood that I used.
 
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My father-in-law cut down an old apple tree about two years ago. I salvaged three or four branches about three feet long and put them out back to dry. Last Saturday I sliced one of the branches into rings with my table saw, then sat on my steps for almost two hours with a chisel and hammer splitting the rings into wood chips.

But on Sunday when I BBQ'd my ribs, they had a wonderful smokey flavor thanks to those chips, and it was all green and eco-friendly.
 
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knapplc;1942604; said:
My father-in-law cut down an old apple tree about two years ago. I salvaged three or four branches about three feet long and put them out back to dry. Last Saturday I sliced one of the branches into rings with my table saw, then sat on my steps for almost two hours with a chisel and hammer splitting the rings into wood chips.

But on Sunday when I BBQ'd my ribs, they had a wonderful smokey flavor thanks to those chips, and it was all green and eco-friendly.
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I'm picking up what you're putting down...

I have 3/4 cord of cherry that I debarked then split for next year. I'll toss in a green piece with my regular charcoal and it smokes pretty nicely. It is really eco-friendly for me considering my fuel never left the yard.
 
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A simple brine for chicken:
1/8 cup salt
1/8 cup sugar
black pepper
garlic powder
1 quart cold water

Combine ingredients and stir until sugar and salt are dissolved. Brine the chicken for 1 to 4 hours prior to cooking. The chicken will be plump. moist, and flavored though out.
 
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I wanted to share this absolute gem I found over at Chowhound. Check out the first post in this thread by the board member going by "woodburner."

I tried out this "fuse" method a couple weekends ago on my Webber Kettle, and it turned out absolutely fantastic. Dry rub the night before, set up the fuse with some wood chunks of your choice, light the first 6 briquettes and let the fluid burn off, place the pork shoulder fat side up in the center of the grill over a drip pan filled with water or apple juice, and let it go for about 5-6 hours, adjusting the temperature from the bottom of the grill if necessary. (A couple hours in, I actually had trouble keeping my grill below 285-300, but it still worked well. I'll probably use a less compact fuse next time.) Then, place foil over the shoulder and put it in the oven at about 275 to finish it off. I used a roasting pan with a bit of water in the bottom. Total cooking time should run you about 10-12 hours, and the pork should come to about 200 degrees for pulling or 180-185 for slicing. I think my total cooking time for a 7.5 lb shoulder was between 11 and 12 hours, and it fell right off the bone when it was done. Perfect and easy. I'm going to try this with a brisket next.
 
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sepia5;1951357; said:
I wanted to share this absolute gem I found over at Chowhound. Check out the first post in this thread by the board member going by "woodburner."

I tried out this "fuse" method a couple weekends ago on my Webber Kettle, and it turned out absolutely fantastic. Dry rub the night before, set up the fuse with some wood chunks of your choice, light the first 6 briquettes and let the fluid burn off, place the pork shoulder fat side up in the center of the grill over a drip pan filled with water or apple juice, and let it go for about 5-6 hours, adjusting the temperature from the bottom of the grill if necessary. (A couple hours in, I actually had trouble keeping my grill below 285-300, but it still worked well. I'll probably use a less compact fuse next time.) Then, place foil over the shoulder and put it in the oven at about 275 to finish it off. I used a roasting pan with a bit of water in the bottom. Total cooking time should run you about 10-12 hours, and the pork should come to about 200 degrees for pulling or 180-185 for slicing. I think my total cooking time for a 7.5 lb shoulder was between 11 and 12 hours, and it fell right off the bone when it was done. Perfect and easy. I'm going to try this with a brisket next.
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I've done a double fuse when I make my Thanksgiving Turkey, with the one ring lighting the second to make the fire last without taking the lid off. Turns out - for turkey - a much hotter fire to sear the skin works better for me than a lower temp and longer cook time to "smoke" it more - but I bet it works great for a pork shoulder.
 
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sepia5;1951357; said:
I wanted to share this absolute gem I found over at Chowhound. Check out the first post in this thread by the board member going by "woodburner."

I tried out this "fuse" method a couple weekends ago on my Webber Kettle, and it turned out absolutely fantastic. Dry rub the night before, set up the fuse with some wood chunks of your choice, light the first 6 briquettes and let the fluid burn off, place the pork shoulder fat side up in the center of the grill over a drip pan filled with water or apple juice, and let it go for about 5-6 hours, adjusting the temperature from the bottom of the grill if necessary. (A couple hours in, I actually had trouble keeping my grill below 285-300, but it still worked well. I'll probably use a less compact fuse next time.) Then, place foil over the shoulder and put it in the oven at about 275 to finish it off. I used a roasting pan with a bit of water in the bottom. Total cooking time should run you about 10-12 hours, and the pork should come to about 200 degrees for pulling or 180-185 for slicing. I think my total cooking time for a 7.5 lb shoulder was between 11 and 12 hours, and it fell right off the bone when it was done. Perfect and easy. I'm going to try this with a brisket next.
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I have just begun to get back into charcoal grilling and this is a brilliant idea. I'll be giving this a try.
 
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knapplc;1951798; said:
I have just begun to get back into charcoal grilling and this is a brilliant idea. I'll be giving this a try.
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You don't strike me as a gas grill kinda guy, so welcome home.

Last night I grilled (over foil) a mess of big crappies and perch. Most of them never made it back in the house.

I also wrapped some Russet potatoes in foil and "baked" them over indirect heat for 75 minutes or so. They go in as soon as the charcoal is dumped out of the starter. Best baked potatoes I have ever had.
 
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