Official CCS Grillmasters thread

nvanprooyen

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While these look great, you had me at that the picture before it. Gimme two of those.
I agree with you. I think I'm gonna go unsauced this weekend tbh. If people want to add it, they can. But I will still probably broil a few mins at the end. Even though the chicken was fully crisp, the sauce just made it a little soggy again after it sat for a bit.
 
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nvanprooyen

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Isn't it nice, using technology to your advantage.
I honestly have conflicting feelings on pellet grills. The convenience seems amazing. Truly set it and forget it. But for some reason, I feel like it's cheating. Part of the reason I love bbq is spending long amounts of time on producing great food. If I'm not burning charcoal, adjusting vents, and compulsively checking on stuff it just doesn't feel the same. It's almost like the process is as important as the outcome. Granted, my new WSM is waaay easier than dealing with an offset. So I'm like half "cheating". But for some nostalgic, dumb reason...I feel like putting time and effort into the final product is important.
 

Gustavus Adolphus

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I agree with you. I think I'm gonna go unsauced this weekend tbh. If people want to add it, they can. But I will still probably broil a few mins at the end. Even though the chicken was fully crisp, the sauce just made it a little soggy again after it sat for a bit.
Both pictures look great, but lately I've gone away from thicker sauces. What did you rub on them?
 

nvanprooyen

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Both pictures look great, but lately I've gone away from thicker sauces. What did you rub on them?
I normally make my own rubs, but I ended up using store bought stuff on these. Olive oil +

Let them sit in a freezer bag for about 2hrs in the fridge, then sprinkled a little more on top on the uneven parts when I put on the smoker.

Daughter has a friend staying over tonight and they were eating burgers. Daughter was like "is it good?". Friend was like "better than good...this is the best burger I've had in my life!". #feelsgoodman
 

Gustavus Adolphus

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I struggle with smoking, grilling, frying, baking, and really any other cooking method all parts of the chicken.
 

nvanprooyen

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I struggle with smoking, grilling, frying, baking, and really any other cooking method all parts of the chicken.
Dark meat is pretty forgiving. White meat like boneless skinless chicken breasts can be hard. Real easy to dry out. I've found that pounding, brining, and then cooking at a hotter temp for less time helps a lot. Meat thermometers are your friend.
 

nvanprooyen

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Another glorious day of smoking meat, hanging out in the pool, and drinking way too much beer on the horizon. Everything cleaned up and ready to go. Chicken marinating in the fridge.
 

1COBearsfan

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My wife bought me(us) a Louisiana Grills upright electric smoker for Father’s Day that finished cleaning this morning. Goddamn this thing gets gross

I started a rack of lamb after my kids went down for their nap and just got to eat a few chops from it. Fuck, I love meat.

I mean, cooked animal flesh...
 

Burque

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I honestly have conflicting feelings on pellet grills. The convenience seems amazing. Truly set it and forget it. But for some reason, I feel like it's cheating. Part of the reason I love bbq is spending long amounts of time on producing great food. If I'm not burning charcoal, adjusting vents, and compulsively checking on stuff it just doesn't feel the same. It's almost like the process is as important as the outcome. Granted, my new WSM is waaay easier than dealing with an offset. So I'm like half "cheating". But for some nostalgic, dumb reason...I feel like putting time and effort into the final product is important.
I wonder why @HeHateMe liked your post.... he only spends thirty minutes smoking his ribs. I'm guessing he gets extra compulsive over that thirty minutes in order to make up the difference.....


To be honest with you, I do not give a shit. Outside of a survival situation I would never smoke food the old fashioned way. There is zero reason to if I can get good smoke, good IT, and a good end result with something that simply works. Why the hell wouldn't I??

I mean I understand the hate. People are pissed that they are getting outclassed by a machine while they stay up all night trying to figure out how to avoid hot spots, flare ups, and temp swings. Props to them if that is what they want to do. I just have zero desire to join that club.
 

brett05

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I honestly have conflicting feelings on pellet grills. The convenience seems amazing. Truly set it and forget it. But for some reason, I feel like it's cheating. Part of the reason I love bbq is spending long amounts of time on producing great food. If I'm not burning charcoal, adjusting vents, and compulsively checking on stuff it just doesn't feel the same. It's almost like the process is as important as the outcome. Granted, my new WSM is waaay easier than dealing with an offset. So I'm like half "cheating". But for some nostalgic, dumb reason...I feel like putting time and effort into the final product is important.
Ironic that I got attacked by doing things on my own. Huh.
 

nvanprooyen

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I wonder why @HeHateMe liked your post.... he only spends thirty minutes smoking his ribs. I'm guessing he gets extra compulsive over that thirty minutes in order to make up the difference.....


To be honest with you, I do not give a shit. Outside of a survival situation I would never smoke food the old fashioned way. There is zero reason to if I can get good smoke, good IT, and a good end result with something that simply works. Why the hell wouldn't I??

I mean I understand the hate. People are pissed that they are getting outclassed by a machine while they stay up all night trying to figure out how to avoid hot spots, flare ups, and temp swings. Props to them if that is what they want to do. I just have zero desire to join that club.
No hate here. I just enjoy the process. Admittedly I'd like to have one for super long cooks, stuff that takes 12-14 hrs. But for stuff like chicken, ribs, etc I like doing things manually.
 
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