Official BBQ thread

I disagree.

I feel condiments were created to

Add moisture to food that was lost during the cooking process

+

To add flavor to food items.
If it's a piece of meat that requires it sure, but if one is already juicy you're selling yourself short by drying that out then trying to replace it with condiments. No judgment though as i'm not opposed to either method.
 
I mean splitting it like this. So that more of the surface area can get cooked directly.

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The first time I did sausage I did it like that. This time I wanted to keep it whole to see how juicy it is. Man, so much more juicy keeping it whole. I understand both sides of the argument though.
 
If it's a piece of meat that requires it sure, but if one is already juicy you're selling yourself short by drying that out then trying to replace it with condiments. No judgment though as i'm not opposed to either method.

For the sake of context, we can stay on sausage.

I wouldn't apply this same logic to larger cuts of meat, but since a sausage is only but so big (pause), it being "dry" doesn't really bother me as much as not getting that texture on all sides of the protein.
 
I legit usually leave one whole and one cut down the middle to make it crispy...usually prefer it more crispy though bc once you add the onions/peppers the juices from that help anyway
 
Total beginners luck that it came out the way it did. Will lighten up on salt and cayenne next time

But all in all extremely happy with how my first time using this $25 grill from big lots and my first time grilling

I'm hooked
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Did some boneless thighs for dinner last night. I wanted some char so cooked them off the heat to 150° and then on the direct heat to finish them off. Pretty tasty.

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Tonight decided to try something a bit different. Bought lean ground beef and rolled it out pretty thin and cut it into square burgers. Cooked in no time and putting 2 in a burger gave a little crunch but a juicy burger. Forgot to take an after so here’s a half eaten one.

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