What temp doou do your lobster at wireman? I've never grilled it, but ill give it a try.

Okay, put it on a cedar plank on the grill. Hope you have the temp just right. Real easy to over cook fish on a grill. Put right on the grill and it could either stick or fall apart.

 

Make sure the cedar plank has been soaked in water. Mrs. TAC tried it once without soaking.

Changed up how we do ribs. Get a good rub on. on the grill high heat for 5 minutes. Take off grill. Sauce. Oven at 250 for about 3 hours. Back on the grill for about 10 minutes. Best we've done so far.

 

The 2-2-1 method for baby backs and 2-3-1 method for all other ribs has always worked for me with a consistent temp of 225-250. The first 2 hours let them cook uncooked on the grill. The second 2-3 hours wrap tightly in foil and spritz them with apple juice or cover them with a light coating of honey and Brown sugar. The last hour unwrap them and either spritz again or add sauce. I usually don't sauce mine, just serve it on the side.

Well, I technically meant baking it in the grill but you can do this in your home oven as well :thumb:

 

To be fair, unless something is on the direct open flame, it's not being grilled. True BBQing — slow-cooking — is just baking with smoke. So the snobs can bugger off.

Anyone have an infrared grill? Like it?

Anyone have an infrared grill? Like it?

 

Got one for Christmas. Commercial grade, big cooking surface. So far I love it.

Freind told me to wash the metal that sits under the grates in the dishwasher after ever few uses to keep it clean and heating evenly.

Five pork loins and a beer injected chicken for today. Running out of grill space and thermometer probes though.

I picked up a new electric smoker a few days ago and plan to try it out tomorrow. I also bought a wireless remote, dual probe meat/smoker temperature monitor. I prefer using a charcoal smoker like a Big Green Egg, but local ordinances ban open flame grills near apartments.

 

Pulled pork from a Boston butt roast is my favorite smoked meat but I plan to smoke a lot of chicken and fish this summer. The local Asian supermarket carries a nice selection of fresh fish and restaurant prices for good seafood in this area are unreasonably high.

 

Hopefully, being able to control the temperature of the smoker closely will help compensate for having to use an electric smoker. Now, I just have to decide what to smoke first and what kind of wood chips to use.

Anyone have an infrared grill? Like it?

 

Going on year 3 with mine and love it. Perfect for steaks...

Babyback Ribs today on the charcoal smoker. I'm gonna try the Ale-8 BBQ sauce too.

^Just put on a rack myself of my Candy Apple Cajun ribs.

Cooked some BBQ chicken Friday.

 

Pulled Pork Saturday (this was in a crockpot)

 

Nice juicy steak last night.

Going on year 3 with mine and love it. Perfect for steaks...

 

What brand do you have? I'm going to be getting one in the next month.

 

What brand do you have? I'm going to be getting one in the next month.

 

4 burner Kenmore...

Anyone ever try to grill a pizza?