#grilling with gas

[inthecityofgoodabode]

May 2024: Kebab Weekend

It might not look like it but this thin line of trees between a highway and a field filled with utility lines is a much needed habitat especially for birds:

"As swift as the swallow that flies through that air." - The Creggan White Hare by Daoiri Farrell:

Squirrels are sloppy eaters. Squirrel planted sunflower:

Saturday dinner - salad, grilled vegetables with steak, chorizo & shrimp:

The art of imbuing food with smoke flavor on a gas grill. This is a roughly 50/50 mixture of pecan & apple wood. The pecan is strong like hickory, oak & mesquite while the apple is sweet & light. The blend renders a smoke flavor that is balanced like a beautiful katana crafted by a master. The blackened pieces are wood chunks that have seen one or more grillings. The water, with its minute particles of ash, is retained & poured into our compost bins. Nothing is wasted... only transformed:

Maybe we'll get grapes this year:

More squirrel planted sunflowers. Given the effort that my queen & I have put into trying to grow sunflowers in previous years, it is a little annoying that the squirrels managed it by just being sloppy eaters:

My 3 minute egg timer that I've started using to time when I'm grilling. My queen likes her steak well done. On our gas grill, 16 to 18 minutes produces a well done steak that is still juicy. She says I could teach the cooks at the local steakhouses a thing or two about cooking a well done steak properly:

Sunday dinner. My queen requested more grilled delights. This time the protein was chicken:

[basedhighsenberg]

After seeing the temperatures some of you keep your living spaces at, I see why so many of you... are the way you are.

You brains are literally cooking.

[numbuh424]

get his ass, keiji 🤧

follow-up to my previous detective doodles. I wanted to draw them actually interacting but couldn't imagine a scenario where L would ever show his face to them lol

[badwatervideos2009]

hes grillin

[catfindr]

[lycanthian]

Okay, someone REALLY needs to get you that grilled cheese.

i am determined to cook one tomorrow

[haomnyangz]

May I ask what your relationship with Ha-na is? We're her...family. We're her family. THE UNCANNY COUNTER S2: COUNTER PUNCH (2023)

[bonyfish]

I have been laid low by an Unknown Tummy Ailment all day day and the power has been out in my house since 4pm how are y'all doing

[cinemaocd]

Just made the best grilled chicken of my bbq life and it was so damn easy

I have to share

The chicken: bone-in skin on thighs

The prep: open package, place the chicken on a plate and salt on both sides with kosher salt in an even layer.

The marinade: 3 Tablespoons of ranch dressing and a 1/2 cup of buttermilk, or mixture of yogurt and milk.

Place the thighs in a ziplock with marinade and let it sit while you set the grill up. You can marinate longer, or even overnight for improved texture/flavor, but mine only went about 90 minutes before I cooked them and they were fantastic.

Set up the grill half with coals, half with a water bath. Add a few chunks of smoking quality hardwood on top of your coals. You can use a gas grill for this but you won't get the smokey flavor which is a big part of this. If you have a gas grill, you may want to baste the chicken with a bbq sauce near the end of cooking to enhance flavor. You need at least a full size Weber for this, you can't do this on a smokey joe. When your temperature hits 350, close your dampers (I used 1/4 open on top and bottom on my weber) and keep the temp as close to 350 as possible.

Put the chicken on the cool side of the grill, with the skin facing up. Shut the lid and let cook for 45 minutes without opening the lid. Use your vents to keep your heat low and steady. After 45 minutes rearrange the chicken thighs so that they cook evenly. Check and add charcoal if it is depleted, but if you kept your temp under control, it should be fine. No need to add smoking wood, they should be pretty well smoked by this point. Put the lid back on and cook another 45 minutes. The next time you open up, test the thighs. They need to get to at least 165, but they can go a lot higher without drying out.

Open your vents to stoke up the hot side of the grill, adding more charcoal if needed. Keeping the lid on the grill will help it heat faster. When the temperature gets up over 400 put the thighs skin side down on the hot side. As the fat renders out of the skin you will get flare ups. That's fine, you want some of that. Don't let them catch fire and you'll be fine. Use tongs to get the charring on all sides of the meat. This is the point to add some bbq sauce to your thighs if you want. Cook for five-ten more minutes with the meat on the cool side of the grill and the lid on to set the sauce.

When the thighs are at the doneness you prefer (I personally like well done 180F+ on chicken thighs), remove them to rest a few minutes.

These grilled chicken thighs are great as is hot, or cold in picnic lunch, cut up in a salad, shredded for tacos, put in a wrap etc. Serve with BBQ sauce on the side.

[ariesxcove]

georgia trip was so much fun 💞

[roughridingrednecks]

Justin

[haganez]

trying to find wrio art but everyone draws him dehydrated and like hes the background to yandere boyfriend asmr when hes just a fucking dude. i know we got hot in the seat for that one scene but i think ur penis blinded u in the worse way

[cyallowitz]

Brenda's Barbeque Buyout Boutique: Grill 'Em!

Google Image Search Welcome to our end of season sale!  All of our grills are discounted and can come in any reasonable shape you want.  The only choice you have to make is size and the method by which it cooks.  We even have vegetarian and vegan additions that will eliminate all non-desired food placed on the grill.  Same can be done with allergies.  Why do we do this?  It’s because some people…

[baileyboo2016]

i’m crying laughing at the list of things my school says NOT to bring

[thetimecrystal]

fun fact

i am rewatching arcane for the fourth time this week

[weepingactorsoverpopmusic]