Society of Smoke
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Outdoor cooking, post your grilling, smoker, etc. pics
- Thread starter Yakcraz
- Start date
irratebass
Churchill
No, not new....wife got it for for xmas in 2017....thanks, I like it
Love cooking on the Blackstone flat tops!!! Looks like you’ve customized yours a little. Look good!!!Some Blackstone action from the last week. Tacos al Pastor con chorizo and good ol' 'Merican burgers. (Had to try out my new smashing spatula)
Sent from my SM-G975U using Tapatalk
irratebass
Churchill
Some Blackstone action from the last week. Tacos al Pastor con chorizo and good ol' 'Merican burgers. (Had to try out my new smashing spatula)
Sent from my SM-G975U using Tapatalk
Damn all that just makes me HANGRY!
The burgers look like Culvers butter burgers. 1 stick of butter per 2lbs of ground beef, fold in with seasoning best damn burger ever.Some Blackstone action from the last week. Tacos al Pastor con chorizo and good ol' 'Merican burgers. (Had to try out my new smashing spatula)
Sent from my SM-G975U using Tapatalk
Well... i got drunk and forgot the ending.
Take chicken
Oepne and trim off fat and excess skin
Peel up skin on the easier side, it can be the smaller side but usually the bigger side. Drench in Dales seasoning or worchestershire sauce.
Season the outside skin and bare meat side with Dales or Worxhestershire, coat skin with plenty salt. In this case or usually, I use Tony Chacheries, garlic powder, onion powder, peper and paprika.
Grill skin side first on low/medium and do not burn or char. flip and grill, meat side until 135° then flip and char skin side with internal temp to 160°. Flip and baste skin with favorite bbq, turn heat on high. Flip and baste meat side with bbq. When skin side is crispy flup and baste with bbq again and grill on high until meat side bbq is crispy. Remove when you feel its ready and serve.
Take chicken
Oepne and trim off fat and excess skin
Peel up skin on the easier side, it can be the smaller side but usually the bigger side. Drench in Dales seasoning or worchestershire sauce.
Season the outside skin and bare meat side with Dales or Worxhestershire, coat skin with plenty salt. In this case or usually, I use Tony Chacheries, garlic powder, onion powder, peper and paprika.
Grill skin side first on low/medium and do not burn or char. flip and grill, meat side until 135° then flip and char skin side with internal temp to 160°. Flip and baste skin with favorite bbq, turn heat on high. Flip and baste meat side with bbq. When skin side is crispy flup and baste with bbq again and grill on high until meat side bbq is crispy. Remove when you feel its ready and serve.
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