God bless this mess 
I made this yesterday, but it didn't get done until really late 
It's good, but my last one was so much better. And this one doesn't have the super aesthetic smoke ring for some reason 
Better luck next time.
I'm gonna GRRRRRIIIIIILLLLLLLLLL 
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Looks nice and for anyone nervous about becoming a griller, just go all out and buy everything in the black Friday sales this year.
There's nothing better than firing up the grill and just spending all day cooking and eating. Real sense of satisfaction and the respect you get is unrivalled.
At your friend's house who's struggling to get his briquettes lit with a liter of lighter fluid? Cuck him on the spot as you whip out your chimney starter and light your lumpwood charcoal with nothing but newspaper in 15 minutes.
Are his burgers a little too black and shit?
Humiliate him further as you unveil three racks of baby back ribs with your special recipe rub and a tray full of marinated chicken and save the day. Man, I love to grill.
I've been perfecting my recipe for chicken kebabs this weekend. Skinless, boneless thighs are way nicer than breast.
Recipe I'm using is based on yoghurt, oil, lemon juice and zest, plus turmeric, cinnamon, coriander and a shit load of garlic. Definitely missing a little spiciness in there but that can be added with sauce and makes it child friendly. Need to work on a spicy variation though ASAP.
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I've got a pretty simple oil/lemon/garlic/oregano marinade for my chicken kebabs. Goes well with onion and green peppers.
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Grill mogging champ
I honestly don't know how someone could go for breast over thigh meat, but I know people who prefer dried out shit. It's the same type who likes done-to-death steaks and burgers.
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Not vegetarian. Next!
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I usually use a chimney, but with my brisket this Saturday I took three "Match light" (with the fluid already on em) briquettes and put them in three cardboard potty paper rolls right in the fire pit of my offset smoker. I threw in about eight briquettes on top and around, some paper and lit it up. I got a nice fire started that did not rage at 500 degrees for an hour (or two) before it got down to temp. When I knew the charcoal was taking, I put in a small log of post oak and my fire went to 300 degrees and I threw my brisket on. It cooked at 300 for an hour and a bit and then I just added charcoal and chunks of wood to my fire to keep it at 225-275.
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Thigh master race checking in.
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I love chicken kebabs, my favorite recipe uses pineapple and soy sauce, awesome combination.
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I don't know what you said, because I've seen another human naked.
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