June 1, 201016 yr Charcoal. I don't like my food to taste like petrol.Hank Hill sure would be disappointed in you.
June 1, 201016 yr Author At what temperature are you cooking these, Jim? 200 degrees? Not too much more than that. I don't really know for sure how hot the grill is getting, as it doesn't have a temp gauge.
June 1, 201016 yr At what temperature are you cooking these, Jim? 200 degrees? From what I've been told and have read, 200-225 seems to be just right.
June 1, 201016 yr Has anyone ever tried to make the Jack Daniel's sauce that TGI Friday's makes? I thought about making it and adding a few changes to it to make it my own. I tried buying some from the Fridays in Cresent Springs but the manger would sell me any!
June 1, 201016 yr I tried buying some from the Fridays in Cresent Springs but the manger would sell me any! Stuff is delicious. If I find out how to make it the right way, I'll send you the list of ingredients. :thumb:
June 1, 201016 yr Stuff is delicious. If I find out how to make it the right way, I'll send you the list of ingredients. :thumb: 1 tsp. onion powder 1 Tbsp. Tabasco sauce 2 Tbsp. red wine vinegar 1/4 C. Jack Daniel’s Ole No. & Tennessee Whiskey 2 C. packed brown sugar 1/4 C. water 2 beef bouillon cubes 2 Tablespoons Worcestershire sauce Combine ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Let cool. Use as a glaze on meat, poultry, and seafood just before removing from grill.
June 1, 201016 yr Author Stuff is delicious. If I find out how to make it the right way, I'll send you the list of ingredients. :thumb: May I suggest that you use some actual Kentucky bourbon rather than that nasty, rot-gut, cheap bourbon knock-off they make south of here? You'll thank me later.
June 1, 201016 yr Something a little different, take a pot roast and use the rub of your choice (brown sugar, kosher salt, coarse ground black pepper for me) and smoke for about 3.5 to 4 hours. Extra water is a must with this. I have a brinkman upright smoker and it came with the water/drip pan. I smoke using a combination of charcoal and wood chunks. Tip: use a chimney to start your charcoal or you aren't much better than one of the propane guys . Edited June 1, 201016 yr by CCHS_Dad punctuation
June 1, 201016 yr Author Something a little different, take a pot roast and use the rub of your choice (brown sugar, kosher salt, coarse ground black pepper for me) and smoke for about 3.5 to 4 hours. Extra water is a must with this. I have a brinkman upright smoker and it came with the water/drip pan. I smoke using a combination of charcoal and wood chunks. Tip: use a chimney to start your charcoal or you aren't much better than one of the propane guys . Good call. When I was getting my grill started yesterday, my neighbors were doing the same. I thought I was going to die from the nasty scent of charcoal starter fluid. I can't imagine how awful their dinner tasted. I don't use a chimney (I need to invest in one) but rather the time-honored tradition of using old newspaper to get the coals going.
June 1, 201016 yr I don't use a chimney (I need to invest in one) but rather the time-honored tradition of using old newspaper to get the coals going. The higher ups in the newspaper business called and wanted me to let you know they are glad the daily rag is still good for something...
June 2, 201016 yr May I suggest that you use some actual Kentucky bourbon rather than that nasty, rot-gut, cheap bourbon knock-off they make south of here? You'll thank me later. I actually planned to make it with Jim Beam, thought it would probably taste a little better :thumb:. Jim, what tips do you have for steaks? I'm still learning and trying stuff out on the grill and could use any tips you have.
June 2, 201016 yr Author I actually planned to make it with Jim Beam, thought it would probably taste a little better :thumb:. Jim, what tips do you have for steaks? I'm still learning and trying stuff out on the grill and could use any tips you have. I don't recommend Jim Beam either; it's nasty. Jim Beam is to bourbon what Taco Bell is to Mexican food. Elijah Craig and Maker's are both good bourbons to cook with. As far as steaks go, just keep it simple. Maybe a little Lawry's salt or some Cajun or creole seasoning, and that's about it. It's hard to mess up a steak unless you overcook it. Of course, to me, steak is overcooked at medium rare and "ruint" at medium or above.
June 2, 201016 yr I don't recommend Jim Beam either; it's nasty. Jim Beam is to bourbon what Taco Bell is to Mexican food. Elijah Craig and Maker's are both good bourbons to cook with. As far as steaks go, just keep it simple. Maybe a little Lawry's salt or some Cajun or creole seasoning, and that's about it. It's hard to mess up a steak unless you overcook it. Of course, to me, steak is overcooked at medium rare and "ruint" at medium or above. I could probably do Makers :thumb:.
June 2, 201016 yr I could probably do Makers :thumb:.Another pro for using a whiskey other than Jim Beam or Jack is that you can actually stomach to drink what you don't use in the marinade.
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