Topper's Grilling Advice!

[BoS]

Well done 5th. That is a beast!

Corn, have you tried lump charcoal? Can you taste the difference between lump and briquettes?

I haven’t used briquettes, but are definitely more readily available. I just don’t like the idea of chemically treated fuel.

[Cornuck]

Well done 5th. That is a beast!

Corn, have you tried lump charcoal? Can you taste the difference between lump and briquettes?

I haven’t used briquettes, but are definitely more readily available. I just don’t like the idea of chemically treated fuel.

I have in the past - but it's harder to find these days. I used to be able to buy bags of it, but I rarely see it around. I agree with 'chemically treated fuel' part, so I use it minimally, at the bottom of the chimney.

Looks like 5th is hosting the 1st annual CC pig roast this summer!

[JelloPuddingPop]

Damn 5th, that is some serious carnivore heaven.

Well done! Bet it smells amazing around your place in summer.

[Carl Yagro]

Imma heading over to 5th's place...

Man, I hope he doesn't use that grill for horse.

[2Fingers]

Now I’m hungry.

[Topper]

5th, that is the second set up like that I have seen. The other one had a rotisserie for turning the pig.

Any issues with fat flare ups.

[5thhorseman]

For a whole piglet, no issues. I start skin side up on one end of the grill while I get a small fire of apple or maple at the other end. Smoke it for about an hour. Then add charcoal and slide it over to sear the meat. Flip it over and slow cook for another 5-7 hours. The skin is tough, contains the fat well and there's always juices to baste with. I also add some mop sauce and sometimes inject. Charcoal baskets sit about 18 inches below the grill so plenty of room for drips.

I did throw on a belly once which was a write-off. Live and learn.

[Meds]

Pork fat is a bitch when it flares. I burned a BBQ down once doing ribs. I had a tinfoil pan under them but it had a hole in it. Was cutting the lawn and saw flames and smoke shooting above the roof from the other side of the house.... ran back and when I tried to turn the burners off the plastic knobs had melted and just spun off the metal pegs. Had to get pliers to shut the burners off then a hot mitt to shut off the propane.

[Topper]

At Debruille they would bring in chefs from around Vancouver to do evening classes for rich couples and west side housewives. Us students would volunteer. I did a several day grilling class and one night the chef had myself and another volunteer grilling duck breast on Webers in the parking lot.

Skin side down, lid slammed, watch for the flames to roar, open the lid and blindly reach through the smoke to flip the breasts and slam the lid again. Repeat and repeat and repeat. We were killing ourselves laughing through it all. Finally we thought they may done and brought them in to the class. Fucking perfect, we nailed.

A completely stupid idea, BBQing duck breast.

[Cousin Strawberry]

At Debruille they would bring in chefs from around Vancouver to do evening classes for rich couples and west side housewives. Us students would volunteer. I did a several day grilling class and one night the chef had myself and another volunteer grilling duck breast on Webers in the parking lot.

Skin side down, lid slammed, watch for the flames to roar, open the lid and blindly reach through the smoke to flip the breasts and slam the lid again. Repeat and repeat and repeat. We were killing ourselves laughing through it all. Finally we thought they may done and brought them in to the class. Fucking perfect, we nailed.

A completely stupid idea, BBQing duck breast.

I would've hot smoked those indirect at like 325 then finished them with a brief sear over the coals. I can get a perfect juiciness like that with poultry but it takes a while

The modern day cheat gadget is the Meater wireless thermometer. Makes it too easy

[Topper]

I smoke duck legs, then confit them in olive oil at the lowest stovetop setting with a diffuser for 3 hours.

[Cousin Strawberry]

Oh man that sounds good.