Forest Gun Germany Posted March 23 Share Posted March 23 show us how you grill meat. Here's one of my favorite methods, sorry for my german slang. The Part, i don't know what is that right word in englisch, it is cut from the pig,s neck. 20230323_133152.mp4 4 2 Quote Link to comment Share on other sites More sharing options...
Yul Lose Posted March 23 Share Posted March 23 Pit Boss pellet smoker/grill, Weber kettle grill, Masterbuilt cabinet smoker. 2 Quote Link to comment Share on other sites More sharing options...
Kid Rich Posted March 23 Share Posted March 23 Grilling is cooking over open flame, usually. BBQ is slow cooking with low heat and smoking at the same time usually taking 24 hrs at less than 300 degrees F. kR 2 Quote Link to comment Share on other sites More sharing options...
PowderRiverCowboy Posted March 23 Share Posted March 23 Depends on what meat and where I am , I like ribs heavy smoke, so Pitboss smoker after 2 hours of Smoke daddy cold smoker . 3 Quote Link to comment Share on other sites More sharing options...
DeaconKC Posted March 23 Share Posted March 23 For really cheap cuts of meat, they start in a pressure cooker, then onto a searing hot grill for a nice char. 2 1 Quote Link to comment Share on other sites More sharing options...
H. K. Uriah, SASS #74619 Posted March 23 Share Posted March 23 Like this... True story! Except my friends and I are not really cartoon characters. 1 4 Quote Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted March 23 Share Posted March 23 Forest, it looks great no matter what language you use or what you call the dish. Got lots of carnivores on this site and they all have their favorite ways to turn meat into a meal (and most are positively combative over their favorite recipe). Most are really good, so I'll add yours to the collection and give it a try Thanks for sharing, Pard. 4 Quote Link to comment Share on other sites More sharing options...
Gateway Kid SASS# 70038 Life Posted March 23 Share Posted March 23 Forest that’s a pretty cool video. Haven’t seen the style you showed before but will look into giving it a try sometime. Regards Gateway Kid 1 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted March 23 Share Posted March 23 The neck cut is a "collar steak" I think. As others have said BBQ, in many parts of the country, refers to the almost ritualistic low and slow cooking of large pieces of meat, usually involving complex and arcane dry or wet massages and anointings with mysterious blends of herbs, spices, and chemicals, although there are some schismatic fundamentalist sects that insist that the meat be pure and untouched by such and that the smoke alone is the perfect seasoning. Within the fundamentalists there are disputes as to allowing salt and/or black pepper. Cooking as in your video (nice voice, by the way) is properly called "grilling," but is often miscalled "BBQ" as in, "Hey, Forest! We're going to have a BBQ Saturday! Some steaks and chops, burgers and hot dogs for the kids. Come on over!" I've tried that swinging method. Personally I find it to be a pain in the neck because of the need to keep it swinging, although, thinking about it, get 4 or 5 people sitting around the fire with beverages and they can all keep an eye on it to keep it moving. I'm also a fan of more coals and less flame, but that's personal choice. 2 2 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted March 23 Share Posted March 23 41 minutes ago, Forty Rod SASS 3935 said: Got lots of carnivores on this site Omnivores. 3 Quote Link to comment Share on other sites More sharing options...
DeaconKC Posted March 23 Share Posted March 23 8 hours ago, Subdeacon Joe said: Omnivores. Speak for yourself! 3 1 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted March 24 Share Posted March 24 26 minutes ago, DeaconKC said: Speak for yourself! No bread? No potatoes? No cornbread? Quote Link to comment Share on other sites More sharing options...
DeaconKC Posted March 24 Share Posted March 24 1 hour ago, Subdeacon Joe said: No bread? No potatoes? No cornbread? No fair including cornbread! 3 Quote Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted March 24 Share Posted March 24 There’s a over in Mexican Hat Utah that has a huge swinging grill like that. Can’t remember the nam of it. 1 Quote Link to comment Share on other sites More sharing options...
Doc Shapiro Posted March 24 Share Posted March 24 I've gotten lazy as I've gotten older. Yoder pellet smoker. Rarely more than 225 degrees. Many, many hours. Always amazing results. 1 1 Quote Link to comment Share on other sites More sharing options...
ShadowCatcher Posted March 24 Share Posted March 24 2 Quote Link to comment Share on other sites More sharing options...
Clay Mosby Posted March 24 Share Posted March 24 Pit Boss Pellet smoker/grill. Have a couple of racks of ribs ready to hit the smoker today!! 1 Quote Link to comment Share on other sites More sharing options...
watab kid Posted March 24 Share Posted March 24 nothing like cowboy steaks - its what my friends and i do at a couple state shoots around here , i do have a gas grill at home and we have a charcoal setup as well as a gas one in the motorhome 1 Quote Link to comment Share on other sites More sharing options...
Chicken Rustler, SASS #26680 Posted March 24 Share Posted March 24 I was stationed in the Eifel region and the local favorite was Schwenkbraten, marinated and eaten as a sandwich in Brötchen. 1 Quote Link to comment Share on other sites More sharing options...
Chili Ron Posted March 24 Share Posted March 24 Howdy, Just looking at that I want to get a passport and a ticket on the fastest ride to Germany.....Maybe throw in a tour of a car factory or two?? Best CR I have a pretty good receipe but havent made it as our winter has been easy. Well easier than most.... 1 Quote Link to comment Share on other sites More sharing options...
Pat Riot, SASS #13748 Posted March 24 Share Posted March 24 @Forest Gun Germany I can honestly say that I have never gotten dizzy and hungry at the same time. That is a unique cooking method. Thank you for that. Amazingly enough I have very few photos of my grills or actually doing grilling. My very favorite was to do meat is on my smoker. I had a piece of junk Traeger - For my fellow Americans whose blood pressure just went up, yes, mine was a Chinese made piece of junk. I bought a Louisiana Grill smoker. Wonderful grill. Chicken wings Here are some pork loins I did in the smoker. Mmmmm Good! I also really like my Weber Grill. It’s just a regular charcoal grill. Nothing fancy. That weird dark shape above the grill is the shadow of a tomato plant. Like I said, I need to take more photos of my grills and grilling. 3 Quote Link to comment Share on other sites More sharing options...
Eyesa Horg Posted March 24 Share Posted March 24 Thanks Pat, now I'm hungry! 2 Quote Link to comment Share on other sites More sharing options...
Forest Gun Germany Posted March 24 Author Share Posted March 24 (edited) thank you very much for your kind words. Of course I know the difference between grilling and BBQ. I've been a member of Europe's largest grill BBQ club, www.grillsportverein.de, for 15 years. We believe that grilling & BBQ etc. is sport. I figured I'd meet a lot of campfire and smoked meat fans here too. My outdoor cooking equipment includes: 1 16" smoker, self-made, 1 Weber Smoky Mountain, 1 Weber kettle grill, 2 Napoleon gas grills, the swing grill (it's just a fireplace with a kind of "gallows") you've already seen, many Dutchoven (1 x 14", 2x 12", 2x 10", one rectangular and one square), a PEKA (a type of Dutchoven from Croatia), a Potje (a type of Dutchoven from South Africa), 1 Kotlovina (Spezial woodfired Pan, from Slovenia), a 24 KW Wok-Gas-Burner from China, several small camping grills, with gas or coal, a smokehouse for bacon and sausages, which we also make ourselves. So now I want to give you a few more pictures of the things we, my wife and I, cook here. with fire Outside. Build with my Brother n 2008 24 KW Wok Burner from China Lamb on Kettle Flanksteak on Napoloen Potije from southafrica, hang on my Firepit a heated table for winter grilling, made from an old oil drum Lamb in Peka, a croatia "dutchoven" its me, with the Kotlovina, the slovenian woodfired-pan Edited March 24 by Forest Gun Germany 3 3 Quote Link to comment Share on other sites More sharing options...
Eyesa Horg Posted March 24 Share Posted March 24 Excellent set ups you got there Forest, way more hungry now. 1 1 Quote Link to comment Share on other sites More sharing options...
Forest Gun Germany Posted March 24 Author Share Posted March 24 9 hours ago, Chicken Rustler, SASS #26680 said: I was stationed in the Eifel region and the local favorite was Schwenkbraten, marinated and eaten as a sandwich in Brötchen. I know Schwenkbraten, it is marinated with a lot of onions for 1-2 days, which makes the meat very tender. 1 Quote Link to comment Share on other sites More sharing options...
Forest Gun Germany Posted March 24 Author Share Posted March 24 5 hours ago, Pat Riot, SASS #13748 said: @Forest Gun Germany I can honestly say that I have never gotten dizzy and hungry at the same time. That is a unique cooking method. Thank you for that. Amazingly enough I have very few photos of my grills or actually doing grilling. My very favorite was to do meat is on my smoker. I had a piece of junk Traeger - For my fellow Americans whose blood pressure just went up, yes, mine was a Chinese made piece of junk. I bought a Louisiana Grill smoker. Wonderful grill. Chicken wings Here are some pork loins I did in the smoker. Mmmmm Good! I also really like my Weber Grill. It’s just a regular charcoal grill. Nothing fancy. That weird dark shape above the grill is the shadow of a tomato plant. Like I said, I need to take more photos of my grills and grilling. I still feel too young for an automatic smoker. With mine I can tell my wife I can't do this or that, I have to oversee the smoker and the meat for the next 6 hours. 1 2 Quote Link to comment Share on other sites More sharing options...
Pat Riot, SASS #13748 Posted March 24 Share Posted March 24 54 minutes ago, Forest Gun Germany said: I still feel too young for an automatic smoker. With mine I can tell my wife I can't do this or that, I have to oversee the smoker and the meat for the next 6 hours. Oh, it’s not automatic, but it is a lot easier than the older methods. 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.