The Grill and BBQ thread

#4,001
#4,001
Big Orange Jeff said:
Not in that range, but check out the Kong by Grilla Grills. A lot of bang for the buck, and their customer service is second to none.

I was using one of their pellet grills at a KCBS cookoff recently when the fire went out and the igniter stopped working at 10:30 on a Friday night. I sent a desperation email to their Support department and got a phone call 15 minutes later from their Director of Engineering. He got me back online and we ended up taking home some serious hardware that weekend. I'll always be a fan.
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I've heard great things about Grilla Grills as well. The Kong is double his budget at $800 but it's about the size of an XL Big Green Egg and is delivered for that price.

Kamado Grill | Kong Ceramic Kamado Grills | Grilla Grills
 
#4,007
#4,007
Big Orange Jeff said:
I have their Silverbac pellet grill and am very pleased. Free delivery and no tax adds even more value.
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Nice grill for the money. Question about pellet grills. What if you're cooking something where you don't want a lot of smoke? On a BGE, I rarely use wood chips or chunks when I cook chicken or turkey. I just let the natural smoke of the lump lightly smoke it.

How do you control it on the Silverbac?
 
#4,009
#4,009
Boca Vol said:
Nice grill for the money. Question about pellet grills. What if you're cooking something where you don't want a lot of smoke? On a BGE, I rarely use wood chips or chunks when I cook chicken or turkey. I just let the natural smoke of the lump lightly smoke it.

How do you control it on the Silverbac?
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I suppose you could cook at a higher temp, so that it gets done before it absorbs too much smoke. I personally don't use it for grilling. I have other devices for that.
 
#4,015
#4,015
Big Orange Jeff said:
Both of our entries lost out in the first round. Both lost out to very average looking briskets. Kinda puzzled.
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Wow. That's shocking. IDK what's up with that. Your two looked really good. I'm bracket 10 Midwest. First round was pretty easy, second round who knows. Depends on what they are looking for I guess.
 
#4,016
#4,016
cali_vol said:
Wow. That's shocking. IDK what's up with that. Your two looked really good. I'm bracket 10 Midwest. First round was pretty easy, second round who knows. Depends on what they are looking for I guess.
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Thanks, and good luck. I'm wondering if they're just flipping coins.

Judge for yourself. Here's my first round matchup. Mine is on the left.
 

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#4,017
#4,017
Had the opportunity tonight to try a cap steak for the first time at dinner. I have to say although I enjoyed the flavor I wasn't blown away by the cut at all, in fact a portion of it was rather chewy even though it was cooked to medium rare.
 
#4,020
#4,020
goldenvol said:
Do you use Old Bay as your only seasoning or do you use anything else.
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I do a mild batch and a hot batch. For the mild I use half a large container of Old Bay. For the hot batch I add the other half of Old Bay, a small bottle of Zatarain's liquid boil, and two small bottles of cayenne.

Edit: I also add a small bottle of salt to the hot batch. And I let the hot batch soak for about 30 min after I shut the burner off.
 
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#4,021
#4,021
SaluteToTheHill said:
I do a mild batch and a hot batch. For the mild I use half a large container of Old Bay. For the hot batch I add the other half of Old Bay, a small bottle of Zatarain's liquid boil, and two small bottles of cayenne.

Edit: I also add a small bottle of salt to the hot batch. And I let the hot batch soak for about 30 min after I shut the burner off.
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The hot batch would be up my alley.

Sounds good, I haven't made a boil in awhile.
 
#4,025
#4,025
Big Orange Jeff said:
SMH... I'm convinced. It's either really random, or they're giving interference to Traeger owners, when possible.
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I'm a home brewer, did beer competitions for years. What you describe is one reason I stopped doing them. There's a training course and test to become a certified beer judge but still the results from competitions were very random. I've had beers score medals in one competition and a judge write on my score sheet that the beer had serious flaws in another. I assume BBQ competitions are much the same.
 
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