I'm pretty sure they are Blue Points...they're damn good.

We were in Folly Beach a few years ago & ate at that place. It is one of the few Hippie towns left in America! Stayed at the Holiday Inn on the beach near the huge pier. Good times.

Tonight is Chicken Legs on the Brinkmann, Broccoli & Rice.

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CSFMB 2014 Nascar Pick 'em Champion

We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan

chicken breasts

Try adding a little fresh ginger.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Grilled boneless chicken thighs added to a bowl containing red leaf lettuce, roma tomatoes, orange peppers, cucumbers, and radishes.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

This is terrible. What is this, ginger? I hate ginger. I can't understand how anyone can eat ginger

Try this one:

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Anybody here seen my old friend Bobby?
Can you tell me where he's gone?
I thought I saw him walkin' up to The Hill
With Elon, Tulsi, and Don

Yeah I saw ginger in a lot of the recipes I was looking through...I'll probably give it a go next time I do this (which I imagine will be very soon).

Nothing tonite, but hamburgers and hotdogs at the Cell tomorrow

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Heading back to Jaspers Meats tomorrow morning to restock.

_________________
CSFMB 2014 Nascar Pick 'em Champion

We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan

4 ribeyes and 2 NY Strip steaks tonight.

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Flew too close to the sun on wings of pastrami

Damn, how many damn people you got coming over, or you and Hank eating strong tonight?

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2018
#ExtendLafleur
10 More Wins

Did some burgers over the coals...after the first couple times being a complete disaster, I think I've got the burgers down pretty good.

Lipid = Grill Master of the Year





or at least his resolve to do it every day

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2018
#ExtendLafleur
10 More Wins

I bought a frozen duck and a pork tenderloin today...I'm open to suggestions on either as to how to prepare them (grill obviously would be preferable, but if there's a different method that yields great results I'm open to it)...also got some hickory wood chips to go with the apple and mesquite I already had, so if one of those would pair well with the duck or pork let me know.

edit: decided I needed to keep the streak alive and did the tenderloin...seared over the coals and then glazed it with a mixture of bbq sauce, soy and seasonings and put it on the indirect heat until it got up to temp...I think I still like pork chops better but it's a close second and I'll certainly be doing this again.

I have never cooked a duck, but pork tenderloins are easy. I marinade the tenderloin for a few hours, and cook it indirectly on the grill until it reaches 145 degrees.

_________________
Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Anyone ever used mesquite wood chips for smoking on a gas grill? If so, did it work very well?

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Sure. They were apple chips, but it's the same thing. Make a box out of foil, and add the chips. I did this last summer, when I smoked a 7 lb. pork shoulder. I smoked it for the first six hours, of a 12 hour cook. I kept the grill between 225 and 250 the entire time.

_________________
Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Do you remember how long it took the chips to begin smoking?

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Duck is very difficult to cook. I suggest removing the breast meat and leg quarters. Cook leg quarters low and real slow. Like an hour or more. Duck breast should be served medium rare, so moderate high heat maybe five minutes on each side. but don't set fire to the skin. Score the skin lightly ahead of time to help crisp it up. Duck skin is like a quarter inch of fat. tough to deal with. Good luck!!

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Reality is your friend, not your enemy. -- Seacrest

Thanks...I tried doing the Alton Brown method the first time I made duck (steam the pieces, then put them in a cast iron skillet that's been in a screaming hot oven to crisp the skin)...it was a pretty horrible experience...

Bought a 17 pound New York strip roast at Jaspers and sliced it into 1-1/2 inch thick steaks and grilled a couple of them, with Asparagus.

_________________
CSFMB 2014 Nascar Pick 'em Champion

We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan

Not long. I don't soak my chips either. Let them burn.

_________________
Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

I'm gonna try that next time...I've done woodchips three times thus far and the only time I got them to smoke was when I put the box directly on the coals...the two times I put them on the side where the meat would be sitting the majority of the time, they were still in tact and really didn't yield much smoke.

I had the same problem lipid. I had to make it so hot to get the chips smoking that it cooked my food too fast. When I turned the heat down, the chips stopped smoking.

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seems Alton Brown usually gives good results. What happened?

_________________
Reality is your friend, not your enemy. -- Seacrest

I didn't get any of the crispiness on the skin that I was expecting...and it pretty much tasted exactly like chicken (granted this probably has more to do with the bird I bought).

Put the chips right on the heat.

I actually use small chunks of wood. I have a couple of logs from an apple tree that fell in my friend's yard. With a small hatchet, I chop a few chunks off when needed.

_________________
Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

But they give off more smoke for a longer time when they are soaked, right?

_________________
CSFMB 2014 Nascar Pick 'em Champion

We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan

They dry up pretty quickly when on a bed of hot coals. I add more if necessary.

_________________
Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

In theory, yes...but if they never start smoking because they are too wet to light by the time your food is done, there's really no point.