"also before I sear the rib I rub it down with very little, mainly corn oil, then throw it right on the flame and flame on real good and seared to your likeness with apple wood (no bark on the wood plus it rolls a great bellows of smoke and meat…"
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Pit Master Phry commented on Thomas Janes's blog post Grilliing a rib roast".. I have taken prime ribs and seared them over apple wood real good then wrap them in foil packed with kosher salt and let it set in the grill or even in the oven, it still gets that smoke you want and finishes in the oven.or on the grill I prefer…"
Thomas Janes posted a blog postGrilliing a rib roast
My sister-in-law is coming in from Florida this weekend and I am going to grille a Prime Rib - I would like any comments or tips you might have. I do a Prime Rib every Christmas in the oven and I must say it is excellent - but this is the first one on my grill. I have a gas grill if that helps. Any suggestions would be greatly appreciated.ThanksSee More
Thomas Janes posted a blog postMemorial Day
Hey all,Just hoping everone had a great Memorial day with lot's of good grillin'. I used my grille and this holiday to get back in touch with my youngest daughter who for some reason we seemed to have drifted apart over the last couple of years. I made burgers and dogs, but because of a misunderstanding between me and the wife at the supermarket, I (or we) forgot the BRATS!!!. As a Vietnam vet I made sure my flags were all out and in order, and I took a moment to toast the friends I lost, the…See More
Dale McDonald commented on Thomas Janes's blog post The Griller's Manifesto"I have to agree whole heartedly. Wood and/or charcoal Makes the best flavors.
Thomas tell your son he can purchase some tongs pretty cheap and save the burns.
I found a set that is like a spatula on one side it makes fliping burgers and such real…"
Larry Dorrough left a comment for Thomas Janes"My dogs think I'm a huge slab of beef when I get home from works some nights. I'm a true believer that if a restaurant were to completely cook all it's proteins over wood they'd corner the market. The commercial applications of…"
Thomas Janes left a comment for Larry Dorrough"AH! Yes. Now it all comes back. Your are right - WOOD...When the wife and I used to go camping with the 4 kids, My Mom and Dad, my mother-in-law, the family dog, cat and (yes) a guinea pig , the wife would make a campfire in a stone circle pit, and…"
Larry Dorrough commented on Thomas Janes's blog post The Griller's Manifesto"I'd say cheers to that. But you forgot the "third" school of thought in Grilling. Wood. Since I'm a Chef and I grill almost everything in the restaurant over gas, I've been know to on some nights when nobody is looking, turn…"
Thomas Janes posted a blog postThe Griller's Manifesto
This posting addresses one of the foremost topics facing all testosterone fueled men in the US of A. We as men have 2 inalienable rights:WE WILL FOR THE GOOD OF OUR SPECIES CONSUME BEERand!..........WE MUST AND WILL - GRILLE !-!-!There are only 2 types of grilles - The gas grille, and the charcoal grille. My son, uses the latter, preferring to feel the flame in his face, the smell of singed nostril hairs mixing with the pungent smoke of burning animal flesh and the pain as the heat from the…See More
Thomas Janes commented on Jim Scarcelli's videoBeer Can aka Beer Butt Chicken
"I use a holder that I purchased at a local household wares store that has 3 legs and a place to sit the beer can in. This makes the bird more stable and lessens that chance of it tipping over while on the grille. My grille is a gas grille that cooks…"
Profile Information
- Rate your grilling experience?
- Intermediate
- How long have you been grilling?
- years
- What is your favorite thing to grill?
- steak, chicken,fish,pork chops
Thomas Janes's Blog
Grilliing a rib roast
Posted on June 1, 2009 at 1:22pm 2 Comments 0 Likes
My sister-in-law is coming in from Florida this weekend and I am going to grille a Prime Rib - I would like any comments or tips you might have. I do a Prime Rib every Christmas in the oven and I must say it is excellent - but this is the first one on my grill. I have a gas grill if that helps. Any suggestions would be greatly appreciated.
Thanks
Thanks
Memorial Day
Posted on May 26, 2009 at 7:36am 0 Comments 0 Likes
Hey all,
Just hoping everone had a great Memorial day with lot's of good grillin'. I used my grille and this holiday to get back in touch with my youngest daughter who for some reason we seemed to have drifted apart over the last couple of years. I made burgers and dogs, but because of a misunderstanding between me and the wife at the supermarket, I (or we) forgot the BRATS!!!. As a Vietnam vet I made sure my flags were all out and in order, and I took a moment to toast the friends I… Continue
Just hoping everone had a great Memorial day with lot's of good grillin'. I used my grille and this holiday to get back in touch with my youngest daughter who for some reason we seemed to have drifted apart over the last couple of years. I made burgers and dogs, but because of a misunderstanding between me and the wife at the supermarket, I (or we) forgot the BRATS!!!. As a Vietnam vet I made sure my flags were all out and in order, and I took a moment to toast the friends I… Continue
The Griller's Manifesto
Posted on April 25, 2009 at 4:12pm 2 Comments 0 Likes
This posting addresses one of the foremost topics facing all testosterone fueled men in the US of A. We as men have 2 inalienable rights:
WE WILL FOR THE GOOD OF OUR SPECIES CONSUME BEER
and!..........
WE MUST AND WILL - GRILLE !-!-!
There are only 2 types of grilles - The gas grille, and the charcoal grille. My son, uses the latter, preferring to feel the flame in his face, the smell of singed nostril hairs mixing with the pungent smoke of burning animal flesh and the… Continue
WE WILL FOR THE GOOD OF OUR SPECIES CONSUME BEER
and!..........
WE MUST AND WILL - GRILLE !-!-!
There are only 2 types of grilles - The gas grille, and the charcoal grille. My son, uses the latter, preferring to feel the flame in his face, the smell of singed nostril hairs mixing with the pungent smoke of burning animal flesh and the… Continue
Comment Wall (1 comment)
- At 9:03am on May 5, 2009, Larry Dorrough said…
- My dogs think I'm a huge slab of beef when I get home from works some nights. I'm a true believer that if a restaurant were to completely cook all it's proteins over wood they'd corner the market. The commercial applications of wood smoke grills is something that is the wave of the future. And those chefs that embrace it are going to be on the cutting edge of that wave when it comes. Most restaurants use broilers/salamanders to cook steaks, chicken, ribs, ect. Even your top steak houses haven't come around to it yet.
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