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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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9165037 No.9165037 [Reply] [Original]

Anybody grill anything good lately? Here's what I grilled this afternoon. Please r8 and share your own

>country stlye pork ribs
>chicken hearts w/black peppercorn seasoning
>jalapeno cheddar sausage
>venison sausage (the 3 larger sausages in the back)

>> No.9165053

Wish i had someone to grill for.
Grilling for yourself is kinda sad, but i still do it since it's so fast with propane.

>marinated chicken breast
>some Sausages
>zucchinis
>paprikas
>eggplants

>> No.9165065
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9165065

The venison sausage is slammin. So glad I called into work today. I'm headed down to the natural springs pool where the water is like 60-65 degrees because it's over 100 here

>> No.9165300

>>9165037
where the fuck are you getting chicken hearts?

>> No.9165311

>>9165300
I'm not OP, but I buy mine at the local supermarket. All of my local supermarkets stock them.

>> No.9165539

>brother loves his charcoal grill
>uses it several times a week
>visiting him for the 4th
>takes me to a friend of a friend's house party
>she's a dumb stacey with fake tits, but half her friends are 8/10+ so I enjoy the eye candy
>she doesn't know how to grill
>brother is appointed grillmaster
>it's a gas grill
>20 minutes later
>flaming grease pouring out the grease tray onto the propane tank
>a mob of stoned chads start chimping out around the grill in their shorts
>there's a cat litter container under the grill
>they take the lid off
>it's filled with newspaper
>brother shoveling charred remains of the food off the grill in shame dodging flare ups
>I tell the host to grab the baking soda from inside while I'm wrestling the garden hose at full blast out of her boyfriend's hands
>she doesn't know what baking soda is and comes out with a bag of flower
>her geriatric stepfather hobbles out of the house with a 2lb box of baking soda lamenting the potential destruction of his grill
Thankfully only about 10 people were there at the time. If it'd been 2 hours later there would have been 50 dumbasses swarming the grill screaming.

>> No.9165644

>>9165037
Super legit grill OP
If you had some provolone it would be 10/10

>> No.9165774

>>9165037
Made some good souvlakis for the boys last week, some with chicken and some with tri-tip.

I've been on a pretty big tritip binge this year, good cheap cut.

>> No.9165807
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9165807

tfw was gonna grill but a storm moved in

>> No.9165851
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9165851

>>9165037
I've got a grill completely full of burnt crud in the bottom.

Wasn't my fault.

How do I clean it? Is there an easier way than the obvious scrape and scrub?

>> No.9165908

>>9165851
nope, not unless you have a pressure washer
i recommend some good gloves cuz it's gonna get dirty

>> No.9165914

>>9165908
I'm going to see if the woman will let me just trash it and bring my own clean stainless over.

Not worth the hassle; couldn't have been bought for more than $100 or so.

>> No.9165923

>>9165851
A torch and compressed air. I prefer a MAPP torch and 3' wand. Don't forget to wear your safety gear. Sandblasting or pressure washing is the best way to clear a decade or more of crud when the air gun won't do it.

>> No.9165976

>>9165037
not bad OP.
Hawaiian Burger:w/ ham, pineapple, pepper jack cheese.

>> No.9166244

>>9165976
Thanks.

>Hawaiian burger
Which items were grilled? Please tell me you grilled the pineapple

>> No.9166448

>>9165644
Thank you but provolone? What for?

>>9165851
I would say scrape, but not scrub

>> No.9166866

>>9165851
Scrub? No way m8. Just a scrape will do

>> No.9166932
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9166932

>>9165300
I get my chicken hearts from the grocery store (HEB, central TX). This package of hearts was about $1.86 american

>> No.9166953

If you grill with charcoal, you should be shot.

>Taste the meat not the Heat

>> No.9167129

I got a charcoal grill about two weeks ago and I think I've used it literally every day since (mostly for chicken and vegetables, melted onions are quite nice as well).

I used it to smoke a rack of ribs two days ago, it was successful, I like how they turned out. I'd like to smoke a pork shoulder or beef brisket one of these days but I don't want to eat red meat too often.

>> No.9167133

>>9165037
>>9166932
each little heart represents a chicken.

>> No.9167442
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9167442

>>9167133
Wait...i thought there were 4 hearts per chicken. Wow, my mind is blown

>> No.9167453

>>9167129
>melted onions
Can you explain or post a pic please?

>> No.9167472
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9167472

Great looking grill, OP. The last thing I grilled was these fatty, delicious lamb ribs. Pic related

>> No.9168408

>>9167453
https://www.youtube.com/watch?v=KJ1kiWh7PHk

>> No.9168428

>>9165539
What is it with normies and not knowing what baking soda is? I had a roommate once who got some heartburn from fast food and he asked me if I had any anti acids. I didn't, but I told him he could dissolve two teaspoons of baking soda in a glass and drink it for the same effect. Motherfucker drank two teaspoons of baking powder because he didn't know there was a difference, which of course didn't help because baking powder has an acid mixed into it to react with the soda when heated.

>> No.9168485

>>9166448
responding late but
Grilled provolone is amazing homie.
Crusty on the outside, gooey cheesy goodness on the centre.

>> No.9168562

>>9168485
you talking about provoletas?
is it the same cheese type as regular deli provolone?

>> No.9168704

>>9168408
Thanks, I'm definitely going to try this

>> No.9168711

>>9168485
Ah, I see. Never thought about grilling provalone, but now I'm going to have to try it

>> No.9168944
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9168944

My grilled BBQ chicken from a few nights ago - I just recently started injecting before throwing it on. It really helps keep it moist

>> No.9168956

>>9168944
ur mom is really moist

>> No.9168970

>>9168956
Not as moist as my sister

>> No.9168982

>>9168944
It looks juicy as tits. What do you inject it with?

>> No.9169022

>>9168982
Stubbs chipotle butter, either that or I add a little water to an almost empty bbq bottle

>> No.9169186
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9169186

>>9168711
just cut a thick slice of the cylinder, put it in the freezer for a while and then set it on the grill
you can use some flour to keep it together to prevent the mess (just cover it slightly before grilling so it makes a crusty layer)
make sure it is a stretched curd type provolone to ensure that it doesn't melt completely

>> No.9170045
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9170045

Bumping with a grill pic or two

>> No.9170054
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9170054

I grill a lot of ribeyes

>> No.9170120

>>9168428
She's the type that's never cooked a day in her life, but in general the soda/powder difference is covered in just about every beginners baking cookbook. It must come down to general illiteracy.

>> No.9171156
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9171156

Post grills