Well I found a unique way to clean my grill grates, I was cooking some jalapeno bacon on my weber gasser when my wife called to me that she needed a hand, so I went to help her, lost track of time till I smelled something burning, went to check on the bacon and there was nothing left but flames, turned off the gas to let it cool down and lo and behold my grates were like new, would not recommend this method.
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DOH!!! I think I may have just accidentally figured out where I (ahem) "romanced the canine" on the pork belly fzxdoc !!! Dig on this...Originally posted by fzxdoc View Post
I'm taking my first attempt at faux burnt ends (using chuck roast) today. Put em on the grate, set the timer for 2 hours and walked away. Now I dont know what possessed me to go check on em an hour later, but when I took a peek, had a small amount of charring on the bottoms and internal was already at 155F - an hour in. "WHAT THE &@%&$#@$!!!" I cried! How could this have happened???
Then I noticed it - guess who forgot to put the rebars in before he closed the lid?
So Im thinking my debacle with the pork belly probably went a lil sumfin sumfin like this, mathematically...
Lid off for too long while I oooh'ed and ahhh'ed at how well the pork belly was looking = Barrel temp shooting up high...
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Dumb dummy probably forgot to put the rebars back in when I closed the lid fat side down = Barrel temp STAYING nice and high for the ten minute "crisping", with the fat side down and rendering...
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The firestorm in the barrel you suspect happened...
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Wonderful (to that point) pork belly turned into a charred through wreck in ten minutes flat!!!
Luckily today, I think I discovered by faux pas early enough to save the faux burnt ends. I'll report back with the results of that in a few hours.
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This isn't about a failure of mine--though I've had my share.
Our daughter brought a college friend home with her. One night, we had steak and the friend said she liked her steak well done. I snuck a piece of bacon onto the grill (of course I did also cook her a steak) and brought the bacon in with everyone else's steak (leaving the friend's steak on the grill). I thoroughly enjoyed the look on her face when I served her "steak" to her. Still makes me chuckle. I suppose I'm just a bad guy...Last edited by Willy; January 28, 2017, 06:11 PM.Comment
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We had a pretty windy January. Here is my buddies grill when he woke up one morning. Texted me, "Pretty windy last night"
I doubt he had the wheels locked. So it just had to roll off the edge. But, that still a pretty strong breeze.
Hahahahahaha, I love this picture. You guys have that one friend that is always getting himself into the weirdest predicaments? Yeah, thats this friend. Needless to say I laughed pretty hard at this one.
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Bump!
Does anyone have any humble stories or pics of failures from this weekend??Comment
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Meatloaf, yesterday. I was going to post how I can't prepare it worth a flip. The general seasoning and what not. Thought I needed to flip it, didn't, instead 3/4 of it went to the bottom of the barrel. Now it looks like a cow patty in a yard with no live bovine. Ate fried chicken instead. I twas PO'd!!Originally posted by Huskee View Post
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I incinerated some pizza on my Weber. I put the char coal baskets directly under the stone it was so hot as soon as the pizza hit it it burned and turned to black as coal on the bottom the top was not even warm. it was a disaster. Little Cesar saved the day......Comment
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How did it fall into the bottom of the barrel, were you hanging meatloaf? Tell me you weren't hanging meatloaf...Originally posted by Jerod Broussard View PostComment
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Hanging meatloaf, too funny. Sorry about your meatloaf doing a 1.5 gainer into the coals Jerod Broussard . Darn gravity anyway!
K.Comment
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I wanna' see Jerod hang Mac n' Cheese next!Comment
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So, yesterday, I planned to try out this recipe that someone had posted on facebook (http://www.vindulge.com/2017/06/smok...ipe-and-video/). It was my first time doing short ribs (in the smoker or any other cooking method).
I had got a few hours in and was doing my last planned bit of spritzing before putting them in the foil pan, as per the recipe's instructions. "These look and smell delicious", I say to myself. "A few more minutes before they go in the foil pan" I say to myself.
Sidebar: My WSM appears to have gotten a tad warped over the few years that I've had it as the lid doesn't always go on easily (sometimes it needs to be twisted a certain way or needs a little nudge to push it down in place). Similarly, if the grate gets pushed fully to one certain side, it can mean that the grate starts to dangle off one of the four tabs it sits on. End of sidebar.
So, last spritz goes on and I go to close the lid. I either bumped it or knocked it or something but the lid closes and *crash* - all the ribs fall into the water pan below (and a couple fmsll ones on the coals below)! In a panic, I start fishing each rib out of the water and put it back on the grate. Given that it was only water and pan drippings, and given that it'd eventually be going in a braising bath anyway, I continued on. But it did a number on my bark, took some time to get the temps back to normal, etc.
In the end they looked fine and everyone said they enjoyed them but I found them way too smoky (the swim surely didn't help) and too chewy (I admittedly took them off too early as it was getting late).
But, yeah, there is nothing like a failed smoke (all that time and anticipation!) to make you question your worth as a human.Comment
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One fail one almost.A couple years ago was going to do a big cook at work(motorcycle shop).I had all the meat in the garage fridge,can't remember what all I had but I think 2 briskets 4 shoulders fridge failed...(dogs and burgers that day)
The other was when the rotisserie was new the shelves could shift on their pivots and jam.This happened cooking for my nephews frat house,when this did,the shelf cocked and fell on the one below it.This dumped ribs and chicken to the bottom of the cook chamber.We were able to salvage most of the meat,but getting it out of the hot smokey chamber was quite an ordeal!Comment
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One other fail,the one that started me on this path.Got my first house in 92,the definitive fixer upper in a transition neighborhood,guy living in a trailer next door.
But I have my new house ,and I'm gonna make some ribs."Hank I'm cooking ribs" I say Hank replies "Bardsley I just love me some ribs! So I fire up my weber and grill some babybacks."Hank come on and get some ribs"says I Hank comes by,tries some ribs,and kinda walks off saying "Bardsley,Bardsley,Bardsley..."
After that episode I was at a pig roast and talking to the pitmaster mentioned my less than rave review.
"well what are you cooking on? he asked "I have a big weber kettle" I say "just put your coals on one side and the ribs on the other"
Well I tried that and ended up with some of the best ribs I've made, of course repeating that feat has led me down this rabbit hole!Comment
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You musta grilled your ribs hot & fast like a big long pork chop? Been there, no one knows better until they know better.Originally posted by bardsleyque View PostComment
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First try at a pizza from scratch. Made it on the peel, It stuck, went from square to sorta like a rectangle. At least it still tasted good. I made it with leftover taco meat.Comment
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