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New GrillGrates... season?

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  • Spinaker
    commented on 's reply
    Refined Avocado Oil (costco) Is excellent as well 525 F flash point! Also works great for stir fry too!
    Last edited by Spinaker; May 6, 2015, 08:44 PM.

  • Spinaker
    commented on 's reply
    haha, I like that. I'm going with it. Huskee

  • Tim E
    commented on 's reply
    Unfortunately they are still clean, had left-overs last night. The good news is it was pulled pork leftovers so I dont mind.
    I will be firing these up tonight for jerk chicken.

  • Huskee
    commented on 's reply
    DWCowles, I would say roughly 50/50 yeah. I just dumped some of each in a ziploc with the chicken until it was "enough". Then I did a redneck vacuum seal (rolled the ziploc up like a burrito until most of the air was out, then sealed it) and flipped it every hr or two for good measure.

  • DWCowles
    commented on 's reply
    Thanks Huskee. Do you do a 50/50 mix?

  • Huskee
    commented on 's reply
    I always tell my wife Little Caesar's just sold me 5 paper plates & napkins for $9 and gave me a free pizza!~ It's all in the perspective.

  • Huskee
    commented on 's reply
    Yes, DWCowles Dave's marinade, which I call the Parrinade (see what I did there?) is wonderful on smoke/grilled chicken. I did a 3 different marinade test on my family, blind. Literally all 4 (wife + 3 kids) picked Dave's "Parrinade" of Moore's hickory marinade + zesty Italian mixed, as first place and it wasn't even close. It was as blind of a test as I could do mixing the pieces up on the plates. I have let it go about 3 hrs, excellent. I let it go about 1-1.5 hrs, not as excellent but still good. I wholeheartedly say follow Dave's advice and give it many hours for best results. I even drizzled a little bit extra on right as I put 'em on the grill. I've used both ash and apple chunks, delicious either way, wood hardly matters here.

  • Huskee
    commented on 's reply
    That's purdy. Me likey.

  • Dr ROK
    commented on 's reply
    What you may need to watch for is if there is enough room for them to expand when heated. My lid doesn't shut when they have expanded to their maximum length.

  • David Parrish
    commented on 's reply
    NICE! I hope they aren't that clean anymore =)

  • Tim E
    replied
    I will be trying that out Pit Boss . Thanks!
    GrillGrates Installed!! Click image for larger version

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  • Lynn_B
    replied
    Try soaking the chicken tenders in a salt brine for about two- four hours. You can shorten the marinade time Lord talk about good

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  • David Parrish
    commented on 's reply
    I've let it go that long before and it was good. I think the ideal time to marinate the chicken is the morning of the cook.

  • DWCowles
    commented on 's reply
    Pit Boss thanks I will give it a try. Will it hurt if I let the chicken marinade in it overnight
    Last edited by DWCowles; May 5, 2015, 08:50 PM.

  • David Parrish
    replied
    Originally posted by DWCowles View Post
    Pit Boss marinated recipe please

    I use Moore's Original marinade and Kraft Zesty Italian Dressing mixed until the liquid looks muddy. Let that marinate for an hour or more (more is better). This is a family recipe handed down to me 30 years ago. Maybe Huskee can tell us what he thinks of it.

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