#BBQ Techniques

[gbsbbq]

"Smokey Delight: The Perfect Smoked Chicken Wings Recipe"

ntroduction: Chicken wings, a classic finger food favorite, reach new heights of flavor when infused with the rich, smoky essence of the grill. In this blog post, we’re about to embark on a journey to create the perfect smoked chicken wings – tender, juicy, and bursting with smoky goodness. From selecting the best wings to mastering the art of smoking, your taste buds are in for a…

[weaselle]

i had to make a solution for this for myself, mostly because of depression, but it makes a nice How To for folks who are low on spoons or could use some help in the kitchen.

Fortunately i was a professional cook for over a decade. UNfortunately the first post i made explaining it was suuuuper long. Let's see if i can do better

So you select any protein that you can cook in a frying pan -- chicken breasts, ground beef, pork chops, sausages, steak, chicken thighs, whatever. You also select one or two types of veggie (mushrooms or tubers also work, i just did this with potatoes and carrots for dinner tonight).

[i like cooking for vegetarians, but this is how i cook for myself when i'm low on spoons - perhaps i'll do another post for meatless meals]

You'll also need some kind of oil, and a sauce or two of your choice in a bottle. All cooking gear is a large frying pan with lid (i prefer non-stick) a spatula, a cutting board, and a knife.

You cut the veggies into bite size pieces, cut up enough for two meals. One kind of veggie is fine, or you can do mix two or three

Put frying pan on medium heat with a little oil. Tubers or mushrooms or go in the pan a few minutes before the protein. 2 portions of the protein goes in the pan, about 5 minutes with lid (don't worry you can still get a good sear on both sides)

Now flip your protein if it's flip-able and add normal veggies, put the lid back on another five-ish minutes.

Take your protein out and put it with one portion of the veggies in a microwave safe container. That's going to be your lunch tomorrow. Put the other portion of protein on a plate to rest (you have to let a cooked protein sit a couple minutes before you serve it or when you cut into it all the juices run out and it goes dry - the liquids thicken as it cools, preventing this drying out if you let it rest, the goal is to serve it very warm but not hot hot)

While it's resting, pour some sauce from your bottle in the pan with the rest of the veggies and turn up the heat. A single sauce/bottle is fine, i like to get fancy and mix a couple. Two examples of personal favorite mixes are 1: bbq sauce and a hot sauce like sriracha 2: roughly equal parts low sodium soy sauce and worcestershire (makes something similar to a teriyaki sauce) A swallow of wine is almost always a great option if you want to add that to your sauce too, just add it to the pan before the other sauces so the alcohol has time to burn off.

...

Here is the important bit. While your veggies are finishing, wash your cutting board and chef knife. Then when you dump your veggies and sauce over your protein on the plate, while it is still too hot to eat, you wash your frying pan and spatula before you eat. Now the only dishes you have left to do are your plate and fork. Maybe a steak knife.

...

The whole thing takes about 35 minutes even with washing the dishes, and that includes your lunch for the next day- just pour a different sauce on and stick it in the microwave for a couple minutes (or five minutes back in the frying pan) and you have a full healthy lunch with a different flavor

You can use this technique every single meal and it yields hundreds of combinations, from pork and potatoes bbq, to salmon and broccoli teriyaki, to chicken and zucchini in a soy glaze.

It will keep you down to less than an hour of kitchen time per day total for both lunch and dinner including all dish clean up, uses the least dishes, the least effort, requires the least technique, and is, depending on what you pick out, very affordable

here are a couple more examples from this month; i didn’t take pictures of the salmon i did recently, but you get the idea

it's not super fancy, but it is easy, affordable, quick, and any flavors you want. Hope this helps some folks

Happy Cooking!

[ifixedyourrecipe]

Slow Cooker Bourbon Meatballs

Ingredients

2 cups barbecue sauce (16 oz - I used Stubbs regular)

1 cup bourbon

1/2 cup honey

1/3 cup molasses

1/4 cup sweet chili sauce

2 tbsp Worcestershire sauce

2 lbs meatballs (fresh or thawed)

Directions

Stir together everything but the meatballs in a medium bowl until combined.

Put the sauce into a deep saucepan and bring to a boil. Reduce for 5-7 minutes, stirring constantly, until the bourbon has cooked down.

Place meatballs into slow cooker and cover with sauce. Stir to coat meatballs evenly.

Cover and cook on low heat for 4 hours.

Serve with mashed potatoes, if desired. (Recommended.)

(Source + Notes below the cut)

Source: The Blond Cook - Slow Cooker Bourbon Meatballs

I did increase the Worcestershire sauce to make it a little tangier, but the big change here is cooking down the bourbon. First time I made this, I had to throw the whole thing into a huge skillet to cook the sauce down, because the slow cooker didn't do anything to reduce the alcohol content, even when I adjusted the lid to one side. A whole cup of bourbon is a lot to handle, especially if you're me.

[ajaiswal654321]

Top 5 Creative and Flavourful Marinade Techniques for BBQ

Learn about 5 creative and flavourful BBQ marinade techniques. Explore the collection and order premium quality BBQ products from Tariq Halal.

[health-care-products-24]

Level Up Your Grilling Game: A Review of Kevin Bludso BBQ Cooking Class

For any barbecue enthusiast, the chance to learn from a legend is an opportunity not to be missed. That's exactly what I found with the Kevin Bludso BBQ Cooking Class, a digital membership area led by the pitmaster himself. This online platform has been a revelation, elevating my backyard grilling skills and transforming me from a grill master wannabe to a confident BBQ connoisseur.

Learning from the Master: Authentic Techniques and Recipes

The Kevin Bludso BBQ Cooking Class isn't just a collection of random grilling recipes. It's a masterclass in authentic barbecue traditions, led by the iconic Kevin Bludso. Through a series of well-structured video lessons, Bludso himself guides you through the secrets of Texas-style BBQ. From fire management and wood selection to expert techniques for smoking meats and crafting signature sauces, the course offers a wealth of knowledge directly from the source. This access to Bludso's expertise is invaluable, providing insights and techniques you won't find in ordinary cookbooks.

In-Depth Lessons and Easy-to-Follow Instructions

The Kevin Bludso BBQ Cooking Class excels in its clear and engaging format. The video lessons are professionally produced and informative, with Bludso's warm and friendly personality making the learning process enjoyable. Complex techniques are broken down into easy-to-follow steps, ensuring even beginners can grasp the fundamentals of proper BBQ. Additionally, downloadable recipe cards with detailed instructions and ingredient lists allow you to replicate the magic you learn in the videos right in your own backyard.

A Community of Grill Masters: Sharing and Support

The learning doesn't stop with the video lessons. The membership area fosters a vibrant online community of BBQ enthusiasts. The online forum allows you to connect with other members, share your grilling creations, ask questions, and get valuable feedback. This sense of community provides a platform to learn from each other's experiences, troubleshoot challenges, and celebrate your BBQ victories together. It's a virtual space that fosters a shared passion for barbecue and keeps the learning process dynamic and engaging.

Beyond the Basics: Continuous Learning and Exploration

The Kevin Bludso BBQ Cooking Class isn't a static collection of content. The platform receives regular updates with new video lessons, exploring various barbecue styles, cuts of meat, and side dishes. Bludso also frequently shares insights and techniques used in his own renowned restaurant, keeping the content fresh and exciting. This ongoing learning ensures you stay up-to-date on the latest trends and continue to refine your BBQ skills over time.

An Investment in Backyard BBQ Bliss

The Kevin Bludso BBQ Cooking Class is more than just a membership; it's an investment in your backyard BBQ potential. The knowledge and skills you gain from this platform empower you to impress your friends and family with restaurant-quality barbecue right at home. Whether you're a seasoned griller looking to elevate your skills or a complete beginner wanting to learn the art of authentic BBQ, this online course offers something for everyone.

In Conclusion: A Must-Have for BBQ Enthusiasts

If you're passionate about barbecue and want to learn from a true legend, the Kevin Bludso BBQ Cooking Class is a must-have. With its in-depth lessons, engaging format, supportive community, and commitment to ongoing learning, this online platform has been a game-changer for my grilling journey. So, fire up your grill, join the community, and get ready to experience the magic of authentic barbecue under the tutelage of a master!

[beckypittman]

Recipe for Grilled Greek Chicken Breasts with Whipped Feta This recipe, which is Greek-inspired and topped with whipped feta cheese, features Chef John's preferred marinade and grilling method for boneless, skinless chicken breasts.

[diceraw]

Chef John's Pulled Pork BBQ - Main Dishes - Pulled Pork

[gbsbbq]

Grill Master's Guide: Irresistible Baby Back Ribs Recipe

Introduction: Prepare to embark on a sensory journey that transcends the ordinary – a journey into the realm of BBQ mastery where every bite is an explosion of flavors and every rib tells a story of dedication and deliciousness. In this Grill Master’s Guide, we’re not just crafting baby back ribs; we’re orchestrating a symphony of tastes that will have your taste buds dancing. From the carefully…

[quartergremlin]

Do u think Usagi ever pulls out his best flirting technique with leo (giving him one of his syrup packets he keeps in his pockets at all times)

oh absolutely. Leo's mad it works so well.

Leo: Okay, so. We're out of ketchup. But I think we have bbq sauce if you want that instead?

Yuichi: Oh, I think i have some! I also have some mayo! And some soy sauce, but your probably don't want that...

Leo, thinking: Those were just in his pocket? For how long? ...Is this working? Yeah it's working. I'm screwed.

[3liza]

i have stopped bothjering washing my face like the whole soap and water and scrubbing and rinsing process etc unless im in the shower at the time and remember, the standing over the sink and dealing with the splashing and touching is just annoying to me now, and i've replaced it with our great great grandmothers' technique of just squishing a bunch of cheap moisturizer all over my face and wiping it off with a clean rag or paper towel. grannies used a product called cold cream, which still exists and is nice, but no longer formulated the same way, but frankly any moisturizer or oil will work. i have pretty unproblematic skin on my face (i'm extremely greasy but no acne, just the occasional zit) so ymmv but i have to report it is working exactly as well as doing a whole "routine". like i do the fancy skin products sometimes just because i have a lot of them accumulated at this point but usually only when i wash my face normally with cleanser and water because a lot of specialized serums etc are going to react or bounce off of the face-cleaning moisturizer.

i also really hate touching goop with my hands. i can tolerate it, i just dont like it. so i got a couple gadgets to dispense goop

the jellyfish thing is supposed to be for shampooing but it wouldnt work on anyone who had hair longer than a buzz cut, the little pseudopods are not stiff enough for hair, but they do work great on skin. you can dispense goop and then rub it in really good with this thing without touching any goop with your palm or fingerpads. the second thingy operates the same way and also has silicon nubs, i put cetaphil no-rinse cleanser in there (the one that looks like cum lmao) and go to town on my face. you could use it for soap too. the silicon nubs on both these items work well at massaging dirt out of pores. the jellyfish is big enough to use for putting moisturizer on your body also. im going to get a half dozen more and put different products in each. you can use these things to apply hand cream to the backs of your hands and fingers at your desk without getting greasy fingerprints all over your computer too

for putting on fancy serums etc i really like using a flat watercolor brush or a silicon BBQ brush for large areas. this cuts way down on wasted product because it wont soak into your fingerpads. it's also easier to layer up products thickly with a brush than with your hands because the rubbing with fingers can cause pilling and rolling.

[awsugar]

i believe this video (0:48) is the first mention of mcr bbq lore that i can remember. and its quite early obviously. i know that frank has spoken in at the VERY least one other interview about their annual barbecues but i swear this must be the very first mention or nod to it. with frank saying that he and ray discuss bbq techniques and he boasts of ray's sauce prowess....im also positive that it was frank alone in other interviews fueling the bbq lore bc he was the only one doing interviews....it had to be in 2016/2017 because up until that point we REALLY thought they didn't speak. i know frank mentioned the group chat in a 2016 interview (camo jacket pink bg) but i cant find it on youtube rn fml...but i feel like he may have elaborated on the bbqs in that one along with the gc...

[the-likeable-wizard-mack]

Modern Fantasy Monsters: Summer Time!

I have said this once and I will say it again. ORC BBQ BLOCK PARTIES. Imagine all the food. Like seriously ALL of the food you could ever eat plus some really cool war stories from everyone who has them. Orcs trading recipes with other members of the family while they also share different smithing techniques.

Merfolk gathering at night at the beach when humans are our partying disguising themselves to look like humans to take food and drinks back down to their secret cove to have their own party that actually recycles all the excess wrappers that nonmerfolk don’t think about throwing away.

Werecreatures having close to turning bon-fire nights where they all commune with each other in their wildness. All were creatures are invited to be to feel as free as they are while in their shifted form.

Vampires who stay out of the sun already are used as cold-water-bottles since they’re naturally pretty cold due to being a vampire. So this makes them prime content for their non vampy friends hugging them with their warm bodies to try to cool down. Vampire emotion can range from okay to this practice or “I SWEAR IF YOU DO NOT GET YOUR SWEATY BODY OFF OF MEEEE!!!”

Demons that sneak into abandoned places to have wicked parties. Imagine a group of rambunctious demon teens sneaking into an amusement park after dark partying it up.

Merfolk using small kiddie pools as tanning beds to get a nice summer tan.

Witches that create mix potions with cool drinks for different effects. Mostly effects to cool the body…hopefully it won’t turn the person drinking the potion into a giant ice cube.

Dryads soaking In pools to keep their bodies from drying out due to the heat. Sometimes they have to stay inside due to hot wealthier advisories.

Dragons who sometimes stay out in the sun and let the sun shine on their scales to sunbath (like the big lizards they are lol) or they sit in a pool of water just to cool down from all the excess heat.

Giants that don’t mind their smaller friends using their arm and hands as a diving board. Though they are still careful that their friends are safe and won’t raise their arm too high for them to jump into the water.

[allsadnshit]

Good steak only needs technique, high quality salt and butter, and a little herb if you wanna get fancy but truly the butter and salt does the job....sorry but fuck a dry rub leave that for bbq