Grilling

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Originally Posted by louisiana_dog

Sure, we were boiling crawfish and already having a good time. I had the guy in the ice chest with water for a couple of days to clean him out. After getting the meat out I "marinaded" it for 30 minutes in the fridge with some Worcester sauce, garlic powder, Tony's, cayenne, salt. I just threw it together so I'm not too sure. The grill we used didn't have big gaps, so if you you're using a regular grill surface I'd recommend using foil to keep the meat from falling through. It was good with and without sauce....kinda like grilling chicken. It wasn't anything you can fill up on, just something I wanted to try. It'll add a story to your BBQ for sure, plus it tasted great!

***before cleaning it, I dunked it in boiling water for 5 seconds to help get the skin off.

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Thanks. This sounds like something I will try to, as you said, add a story. I'm going to have to Google to find out about cleaning one since Phil Robertson has not yet traumatized his grandkids with that operation. I assume it will involve a hack-saw.

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Originally Posted by nadB

It is just SO GREAT to start the day off reading such about such a thrilling adventure, ChipDog. :icon_roll: I eagerly await your account of the next episode and hope for some pictures to be posted to enhance my mental images.

TIA !!!

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The difference between the Silver Series and the Gold is a removable ash-pot mounted below the kettle on the Gold. This assembly was completely unharmed in the accident that clamed the first life of the grill I found on the shoulder of the road. Now my own grill has been converted to a Gold Series with an ash-pot transplant from the donor grill killed on the road. And the remaining parts from the two grills have been straightened and combined (except for a lid) into a Silver Series with some scratches on the bottom half of the kettle. If someone would provide a narrative of how to post picture from a cell-phone I will light up this thread with a step-by-step of the "nadBurn" (what we call the fuse burn) from last weekend along with the two grill in this episode.

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Originally Posted by ChipDog

I will light up this thread with a step-by-step of the "nadBurn"

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A little Gold Bond should clear that right up for ya.

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Originally Posted by ChipDog

The difference between the Silver Series and the Gold is a removable ash-pot mounted below the kettle on the Gold. This assembly was completely unharmed in the accident that clamed the first life of the grill I found on the shoulder of the road. Now my own grill has been converted to a Gold Series with an ash-pot transplant from the donor grill killed on the road. And the remaining parts from the two grills have been straightened and combined (except for a lid) into a Silver Series with some scratches on the bottom half of the kettle. If someone would provide a narrative of how to post picture from a cell-phone I will light up this thread with a step-by-step of the "nadBurn" (what we call the fuse burn) from last weekend along with the two grill in this episode.

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I have the Gold, the removable ash tray is a nice feature that I think should be a standard on all Webers.

My next upgrade would be this cast iron grate (it's for a Stok grill, but will fit a Weber)
http://www.amazon.com/SIS9000-Grill-...1566749&sr=1-5

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Originally Posted by qng001

I have the Gold, the removable ash tray is a nice feature that I think should be a standard on all Webers.

My next upgrade would be this cast iron grate (it's for a Stok grill, but will fit a Weber)
http://www.amazon.com/SIS9000-Grill-...1566749&sr=1-5

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I Googled and YouTubed and you are right - that will also be my next addition. Did you see the Wok that fits in the circle? Maybe next fall we can dedicate one Tailgating Day to all food cooked on Weber Kettles and let Dr. Guice be the judge of which is the best dish entered. I can see DogtorEvil (in a kilt) cooking up his magic on a Weber!

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Originally Posted by ChipDog

I Googled and YouTubed and you are right - that will also be my next addition. Did you see the Wok that fits in the circle? Maybe next fall we can dedicate one Tailgating Day to all food cooked on Weber Kettles and let Dr. Guice be the judge of which is the best dish entered. I can see DogtorEvil (in a kilt) cooking up his magic on a Weber!

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Stereotype much? :laugh: It's bad enough Germdawg gives him hell, but now...:icon_razz: j/k

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Originally Posted by Dirtydawg

Stereotype much? :laugh: It's bad enough Germdawg gives him hell, but now...:icon_razz: j/k

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I know, right?! :D

ChipDog probably doesn't know that I'm (a drunk'n) Asian. Yes, the wok insert looks cool. Here's all the insert system for Stok (owned by Ridgid).

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Originally Posted by qng001

Here's all the insert system ... by Ridgid).

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twss

Sausage marinade, ala DFM, for nadB.

Combine one can of cranberry sauce with about that much brown sugar and about that much red pepper flakes.

Attachment 10651

Wisk it all together with cheap bourbon until it's the consistency of a thick gravy. (If it starts getting too thin, add brown sugar. Too thick = add bourbon.)
Attachment 10652

Butterfly smoked sausage or kielbasa in 1-2 inch sections. The sauce should cover 2-3 lbs of sausage in a gallon size ziploc. Let em sit in that juice overnight.

Grill until the sauce starts to caramelize. Serve immediately.

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Originally Posted by Champ967

Sausage marinade, ala DFM, for nadB.

Combine one can of cranberry sauce with about that much brown sugar and about that much red pepper flakes.

Attachment 10651

Wisk it all together with cheap bourbon until it's the consistency of a thick gravy. (If it starts getting too thin, add brown sugar. Too thick = add bourbon.)
Attachment 10652

Butterfly smoked sausage or kielbasa in 1-2 inch sections. The sauce should cover 2-3 lbs of sausage in a gallon size ziploc. Let em sit in that juice overnight.

Grill until the sauce starts to caramelize. Serve immediately.

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Thanks, Boyd; I'll try that cranberry jelly on my spiral cut Down Home. Been using cranberry juice and find it a little lacking in flavor.

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Originally Posted by nadB

Thanks, Boyd; I'll try that cranberry jelly on my spiral cut Down Home. Been using cranberry juice and find it a little lacking in flavor.

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I've also used it on ribs & pokechops, as well as various pieces of chicken.

If it tastes the same each time, you're doing it wrong.

I got a new Webber 26.75" kettle charcoal grill. This thing is awesome! 5 full-bone tomahawks (Maxwell's Mkt) on indirect at the same time - it's huge!

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Originally Posted by qng001

I know, right?! :D

ChipDog probably doesn't know that I'm (a drunk'n) Asian.

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I'll drink to that!

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Originally Posted by ChipDog

I got a new Webber 26.75" kettle charcoal grill. This thing is awesome! 5 full-bone tomahawks (Maxwell's Mkt) on indirect at the same time - it's huge!

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Wow; bet you can do a LONG fuse burn with that baby.

I am looking into getting a new smoker. I want to continue to use charcoal, but I don't know if I want a vertical stack or an offset. What do you guys use?

FWIW, I have been seriously contemplating getting a Backwoods Smoker.