Question for the TSPN grill masters


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shawiggi said:
I mentioned this a few pages ago when Taylor Made said polk wholes in your meat so it cooks faster...LOL:scared::scared::shame::shame:
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Theoretically, since you not turning the meat that much, I can't see it making that big of a difference but I will try to tongs. Poking holes and turning are two different thangs.
 



mighty hornet said:
:lmao::lmao::lmao:


I can just picture ole TP standing there reading the instructions on how much charcoal to use, when to turn the meat, etc

:lmao::lmao:
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I placed my charcoal on the grill ONE piece at at time too...they said to use 40 pieces and to stack them in the shape of a pyramid. My pyramid was perfect

...and Cee....Tech had a rich football tradition! When was the last UGA National Championship?
 
Cleaning the grill when it's all over:

I opened the vents at the bottom so that all the ash falls out. (cant do that with a cast iron one)

But should you leave the residual whole pieces of charcoal? Should you take everything out and hose it down? Just how much cleaning should you do??
 
Tigerpride said:
Cleaning the grill when it's all over:

I opened the vents at the bottom so that all the ash falls out. (cant do that with a cast iron one)

But should you leave the residual whole pieces of charcoal? Should you take everything out and hose it down? Just how much cleaning should you do??
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Hose it down?! :mad: :slap: BRUH!!!!!! :argue2: U been in the city too long mane. lol Naw dog! :lol: Don't hose shit down. lol You're washing away the seasonings man. :emlaugh: Didn't I just say something about letting the smoke season the pit up yonda'^^^^^^^^^^^^^^? lol

You can use a lil' shovel or something of the sort to rake the remaining coals out and throw that away but by no means should you hose your grill down mane. I'll bet you had that Dawn dishwashing liquid working overtime didn't you? lol
 
Tigerpride said:
I placed my charcoal on the grill ONE piece at at time too...they said to use 40 pieces and to stack them in the shape of a pyramid. My pyramid was perfect
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ROTFLMAO!!!!!!!!!!!!!!!!!!
:lmao::lmao::lmao:


TP,
PLEASE tell me you didnt stand there and count 'em and then stack them one by one. :smh: :retard:
 
Tigerpride said:
Theoretically, since you not turning the meat that much, I can't see it making that big of a difference but I will try to tongs. Poking holes and turning are two different thangs.
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It makes a difference. Especially with steaks,sausages and ribs. Dries them out.

As far as cleaning the grill. Most people who own cast iron grills have trays or racks to hold the charcoil so all they have to do is slide it out and empty the ash. My charcoil sits on an aluminum plate and grates. So that air can get under the charcoal. When I', done I just take it out dump it and wash it out. Since it's aluminum it may rust. The grill inside never get's washed. I wash off the cast iron grates after they get hot.

Also get you a grill cover.
 
Tigerpride said:
I placed my charcoal on the grill ONE piece at at time too...they said to use 40 pieces and to stack them in the shape of a pyramid. My pyramid was perfect

...and Cee....Tech had a rich football tradition! When was the last UGA National Championship?
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Man just dump them in and stack the loose ones on the top. Once they turn grey, spread them out. always keep one side a few degrees cooler than the other. You do this by only having a few coals on that side. or keep most your coals in the middle and place you meat on the ends to smoke. using the hottest part to sear steaks and fast cook.
 
Panther88 said:
Hose it down?! :mad: :slap: BRUH!!!!!! :argue2: U been in the city too long mane. lol Naw dog! :lol: Don't hose shit down. lol You're washing away the seasonings man. :emlaugh: Didn't I just say something about letting the smoke season the pit up yonda'^^^^^^^^^^^^^^? lol

You can use a lil' shovel or something of the sort to rake the remaining coals out and throw that away but by no means should you hose your grill down mane. I'll bet you had that Dawn dishwashing liquid working overtime didn't you? lol
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:nod: .... :(

You know it's like a new toy mane...had to get it back lookin fresh and clean.

lol @ washing away the seasonings.
 
Tigerpride said:
:nod: .... :(

You know it's like a new toy mane...had to get it back lookin fresh and clean.

lol @ washing away the seasonings.
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Let the toy have the soot on the inside of it mane. :tup: Meat tastes better like that.

I think you're ready. These are some excellent points folx are making.
 
If it's not an OFF-SET smoker grill, I don't like using it.
I never worry about burning meat. :lol:
I want to go over on Valley Street and have ole boy build me one that's offset and UPRIGHT.
Stack rib's on that bad boy and it's over.:nod:

These are the two I have now.
image001.jpg
5025_lrg.png
 
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mighty hornet said:
hey TP,
Maybe thats the ticket for you. A smoker. It's HELLA easy. Just about anybody can come out looking like a pro by using a smoker. It takes almost no skill.
:lol:
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:lmao:
You ain't kidding MH.
I use that one when I'm lazy.:lol:

Just put the meat on, keep the pan filled with beer, cover and keep fire going by putting wood in through the bottom.
Lifting lid is not even necessary if you got the temp guage. :lol:
Friday night, I used that sucka and didn't even walk out my back door unless I saw the flame die down or temp guage go down half way past Ideal........Hot was good to go also. . :lol:
 
players said:
:lmao:
You ain't kidding MH.
I use that one when I'm lazy.:lol:

Just put the meat on, keep the pan filled with beer, cover and keep fire going by putting wood in through the bottom.
Lifting lid is not even necessary if you got the temp guage. :lol:
Friday night, I used that sucka and didn't even walk out my back door unless I saw the flame die down or temp guage go down half way past Ideal........Hot was good to go also. . :lol:
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:emlaugh: :bowdown:

Y'all leave TP alone lol.
 



I didn't know grills came with directions. I have the same grill Shaw and Players have. I love using the side smoker for slow cooking. A brisket on the grill is a thing of beauty.
 
MsJag4Jag said:
Why am I thinking of Thomas Pit BBQ and Dreamland BBQ and Jim N Nicks BBQ? :lol:
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i don't like this "new" Dreamland. its a different recipe. I remember when Dreamland was in Tuscaloosa when the "ole man" on the logo was still living and cooking on the pit. When he died, the family sold it and the recipe was changed. These Dreamland chains taste like white folk bbq and don't have shat on that ole man cookin in the original one in T-Town.

I haven't had Jim N Nicks in years.

Its this lady that is on point on the pit. She owned a hole in the wall bbq spot in my old hood(Ribs By The Slab), but eventually closed it. Her shat is so good, my Ma got her personal info when she decided to close the spot a few years ago. :emlaugh: That lady still to this day cooks and sells it from her house, and always calls my Ma up asking when she wants some slabs. :lmao: OOOh, I can't wait to go home cause she already know when I come to town i be on it.
 
XHALE9802 said:
i don't like this "new" Dreamland. its a different recipe. I remember when Dreamland was in Tuscaloosa when the "ole man" on the logo was still living and cooking on the pit. When he died, the family sold it and the recipe was changed. These Dreamland chains taste like white folk bbq and don't have shat on that ole man cookin in the original one in T-Town.
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You shole is right Xhale!
A few years ago, Dreamland catered a company picnic I went to. The food was HORRIBLE. The ribs, chicken, slaw, burger. All of it was bland as L, and the sauce had a weird aftertaste. :vomit::vomit: Even the tea was bad. :lol: The food was so bad that folks weren't even bothering to fix take home plates (even though there was a LOT of food left)
If the rest of the chains are the like the one in Alpharetta that catered that picnic, then they should have BEEN gone out of business. :tdown:
 
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