You know me. I’m that guy everyone knows who loves BBQ’ing in my backyard . ❤️
For me BBQing is about so much more than the food. It's the sights, sounds, atmosphere and overall peace it gives me. I try to include those elements in my videos so you they give you same feeling when you watch. You may hear birds chirping, barking dogs and "neighborhood ambiance" in my videos. And, since nothing completes a nice relaxing evening out in the backyard like some good music, I often include some of that too. My hope is that when you watch the videos you'll find them both informative and relaxing. So come on out back and hang out with me while we cook up something delicious.
for fish i use Yukon Glory's grill baskets. they have a diff sizes too now. I've been using them for fish and sides for a few years now. finding them was a game changer for me lol especially for fish. but yeah nothing can fall thru cause the holes are small
Ron how you're doing, My name is Tim Williams and I just saw this video on your channel. My cousins-In-Law been Barbecuing Ribs on direct heat for a long time. I'd like to know what's the exact time or minutes to flip your Ribs over and how many hours. if you know please let me know and I'll be subscribing your channel. God bless you my brother; Timothy M. Williams
Well, most bbqers will tell you to never cook according to time. It’s never that exact, even in the oven inside. The most reliable number you have is internal temperature. Every protein has a minimal safe internal temperature where it’s safe to eat. This is the temperature where any remaining bacteria are killed. For pork that’s 145 degrees. Once you’ve reached that temperature it’s a matter of preference. If you’re smoking low and slow for example, most people want their ribs somewhere around 200 degrees internally. When cooking directly over the coals we don’t expect ribs to be falling off the bone, even if we cook them to 200 degrees internal. So it’s a matter of preference there. When I cook them this way anything over 180 is good. I usually do go to around 200 degrees though. Buy a good instant read thermometer, it’ll be your best friend. I have a link to the one I use in the description. It’s in my amazon store.
Cool, thanks man. Would you mind posting a link to one of your grilling/bbq videos, so I can go to your channel and watch a few? I’m always trying to level up.
It took me a minute to come around to the "bones" in stuff man, that's the way my wife likes it. I stopped by your channel man, lots of good looking grub over there!
Hey Ron these are some great tips. Yes....the fish will let you know when it's ready to be flipped. I'll be using your tips this afternoon grilling some Sockeye Salmon fillets! Cheers Bud!
Man, believe it or not I grilled some Salmon yesterday! I burned the skin, lol! But I just pulled it off and the salmon was amazing. So yeah, one level man, one level! 🤣
I always use my previous charcoal, except I use it as my bottom layer. Then I fill my chimney with new coals to pour over the used coals, which will catch fire and keep it going. Your wings look good, though. From one lefty to another because we're always right😂😂
By the way, I do the same thing when I'm grilling indirect. But when you're grilling directly over the coals-especially covering the whole grill-you need to stick to one layer of charcoal. The more layers you have the more heat they produce.
Love your method! I plan on doing this again this week. The flavor is soooo good. I added some wood chunks last time because I'm crazy about wood smoke flavor. 😋😋😋
You waited too long trying to get the temp down before you put the wings on thus, burning through your coals. I would have thrown them on 5 minutes after pouring the chimney. I also would have closed that bottom vent down to 1/4 at that time. That being said, I may not have done any better than you. But aren't these grills fun to play with!?
They are, man! Good tips too. This was the first time I ever cooked direct over the entire grill surface, I really think it was the used charcoal that made me lose temp. I was a little hesitant to put them on too soon just because I didn't have a two zone set up, so there was nowhere to move them to if they started burning. But I learned a lot on this one, so next time I do it I'll know what to do. I'll use all fresh charcoal first of all, and I think your tip to close that bottom vend down is a good one. Can't wait to play with the "full direct" thing some more.
@@RonOnTheGrill I did ribs direct a couple of weeks ago, turned out great! Maybe with the chicken just keep a small cool zone where you can throw some of them if you gat a bad flare up. GRILL ON!
@@grumpysgreatoutdoors I really didn't have a problem at all with grease drippings or flareups with these wings, man. My only mistake was using some use charcoal in with the fresh coals. They don't burn as hot or as long as fresh, so I think they're more suited for low and low than full direct cooks.
Dude! Don’t do this version! I have another video where I actually show an unproved, better way to I think there’s a link at the end of this one if i’m not mistaken. Search the channel, you’ll find it.
I couldn’t agree more. But I was really going for straight grilled on this one. If I was going to add smoke though, I’d go indirect. With the entire grate covered with wings I’m not sure how adding smoke would work in that situation; except wood chips maybe. Something to think about for sure! If you have any tips on it let me know.
That’s not something I really go back and forth with people about man. I encourage every person to do in their own space what they feel makes their food safe to eat. Here, although I used the word “cleaning” I have no delusions that tap water is going to kill any live bacteria that may be still present. I do know that the 400-600 degrees I cook at will kill it, along with cooking to a safe internal temp. As far as contaminating the entire cooking area goes, you’d have to be using some pretty high water pressure to spash water all over your entire cooking area. Then you’d have to just leave it there and go on about your business without making any effort to clean it up. At the end of the day I encourage people do do what they feel is best for them. This crusade people are on where they go from video to video leaving comments on this is a waste of time they could be using to do what THEY think is best for THEM in their own homes. And honestly I have a problem with people who ONLY COMMENT to beat this same old tired drum while saying absolutely nothing about the actual cook. Respectfully submitted.
My grandma smoked sugar cured bacon using dry cobs from dried corn. They had plenty of corn cobs and very little hardwood in northwest Oklahoma. The bacon was outstanding. They used the died corn for cattle and pig feed. The bacon was hung in a wood shed and smoked for days.
I’ve gotten a couple of really cool stories about this since I posted it man. One commenter suggested I use whole corn, not the sweet corn cobs I used in this video. He said there’s a big difference. I’m going to have to try that one for sure.
I'd reccommend in getting two charcoal baskets Uncle. Perfect for cooking wings, never had to deal with charcoal dieing down like that since charcoals are piled onto each other, keeping the coals lit through the whole cooking process, easy to set up cook zones!
Yeah I don’t cook them direct usually. This is for a series on direct grilling that I’m doing right now. But they ended up tasting great and it was good learning experience.I reuse charcoal all the time, but what I learned here is that you can’t use them for a direct cook. They don’t burn hot enough or long enough. Great for indirect and smoking though. Great advice though! I love my slow n sear basket and use it in almost every cook.
Big Ron, wuddup man! Thanks for coming through brother. I stop by your spot man, that's a nice channel you got there. I have a cousin who smokes Cigars. I don't smoke but I enjoy a nice bourbon in the Winter for sure. I appreciate the love man, stay in touch.
Appreciate you good brother. I don’t smoke nearly as much as I use to, but I definitely still enjoy a good bourbon in the winter. Kids change things! lol.
Hey Ron, that’s what I call cooking!! My wife and I host a backyard bible study every other Friday and you just gave me an idea on what to grill up next time. Keep on grilling man!!
I'm doing this brine for a pork tenderloin! Also, God bless America. I know you aren't political, but I just want to take a second to pray for our nation. ❤
I did a quick search, and it looks like you can, but you need to use 3 times as much. I got this tip from a commenter a while ago. He told me to use water and baking soda. Since then though, I've seen most people just putting it right on the meat, working it around, letting it sit for 30 minutes and thoroughly rinsing it off. I like this simple liquid brine because I can also add Kosher salt, making it a "compound brine", if you will. I've even seen people approaching it differently for different types of meat. I've only used baking soda and water, sometimes adding some Kosher salt.
