l1nse3d

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241

Friday, April 7th 2017, 12:22pm

Hatte halt Angst dass das Hähnchen zu trocken wird. Hatte am Fleischthermometer schon 85°

Ja wenn ich das jetzt öfter mache, hol ich mir auch auf jeden Fall nen richtigen Halter. :)

MrCoolProd

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242

Friday, April 7th 2017, 12:52pm

gerade beim hähnchen sind diese thermometer meiner meinung nach für arsch
weil das fleisch überall unterschiedlich dick ist
da bringt rantasten mehr
ich lass meine mindestens 60-70min drauf
gerade bei geflügel bin ich da vorsichtig
die temperatur... ist sowieso meistens gleich
ich merk da gar nicht so drauf bei hähnchen
wenns zu trocken ist... kommts das nächste mal früher runter
was ich gar nicht mag... wenn das hähnchen zitronengelb bis goldgelb ist.... die haut muss braun sein und knusprig
8)

Shisha-Schneider

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243

Friday, April 7th 2017, 1:37pm

Jetzt hab ich hunger :pinch:
Nächste Woche Samstag wird bei uns auch gegrillt dann poste ich auch mal was 8)


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oldsmoker

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244

Friday, April 7th 2017, 6:21pm

Problem war, dass ich eine 0,5er Bierdose genommen hatte und das Hähnchen so recht weit oben aufgesessen ist.



0,5 l Bierdosen nehme ich auch.
die werden mit Kraft ganz reingeschoben, bis die Rippen brechen.
das steht stabiler als auf den kleinen 0.33 l, dann aber doch auf dem Kohlerost.

l1nse3d

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245

Friday, April 7th 2017, 11:54pm

@MrCoolProd & @oldsmoker
Werde eure Tipps nächstes mal umsetzen. :)
Naja geschmeckt hats ja gut, aber man kann ja immer optimieren ^^

@Shisha-Schneider:
So soll das auch sein. Die Gefahr besteht in diesem Thread leider immer :D
Hau raus was es bei euch leckeres gibt.

Bei uns wird der Grill auch wieder laufen morgen und übermorgen, aber "nur" ganz normales Grillgut. Muss auch mal sein...

oldsmoker

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246

Sunday, April 9th 2017, 8:51pm

bei uns begann 'die Saison' gestern mit einem Stück Schweinebraten.




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Shisha-Schneider

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247

Tuesday, April 18th 2017, 10:04am

sooooo, lieber spät als nie...




bei uns gabs Spare Ribs vom Smoker:



und 10 Tage eingelegter Pastrami Schinken, welcher natürlich auch auf dem Smoker morgens zubereitet wurde:


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oldsmoker

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248

Tuesday, April 18th 2017, 10:47pm

@Dennis

im ersten Bild;
ist das der Tellerhalter von IKEA? benutzt du den für die Rippchen?
den Gedanken hatte ich auch schon. mir war das Teil dann aber doch zu wackelig und auch zu groß für meine 47er Kugel.
hast du damit gute Erfahrungen?

Shisha-Schneider

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249

Wednesday, April 19th 2017, 9:15am

Hatte die Ribs in ner Aluwanne mit Alufolie Abgedeckt (wir waren 12 Mann... :pfeif: )

ansonsten bin ich eig mit meinem Equipment soweit zufrieden :D


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blacksun

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250

Wednesday, April 19th 2017, 6:35pm

@Dennis

im ersten Bild;
ist das der Tellerhalter von IKEA? benutzt du den für die Rippchen?
den Gedanken hatte ich auch schon. mir war das Teil dann aber doch zu wackelig und auch zu groß für meine 47er Kugel.
hast du damit gute Erfahrungen?


Den Rippchenhalter kann man auch für Teller verwenden? ?(

Gummifüße abmontieren/nicht montieren oder durch Hutmuttern ersetzen!


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AlMan

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Tuesday, May 2nd 2017, 2:53pm

was ich auch mag, sind Mango-Halloumispieße. Auf einem Rucolaubett mit Pinienkernen.... MHHHH!

eM-Gee

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252

Tuesday, July 18th 2017, 1:14pm

Der Deckelhalter von IKEA ist echt prima. Benutzen den auch immer für Chicken Wings/Drumsticks. einfach so hinstellen, dass du die einen Streben als Boden benutzt und die anderen Streben oben sind und man die Flügel und Keulen dazwischenklemmen kann. Läuft super :-)
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bisher zum Glück noch gar nicht :thumbsup:

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253

Monday, July 24th 2017, 11:07am

Wir haben gestern auf die Schnelle noch den Grill angeworfen, das Wetter war besser als angesagt. Wir haben ganz klassisch Putensteaks und Bratwürste gegrillt. Ich bin ja eh mir die Fleischfraktion und kann irgendwelchem gegrillten Gummikäste und Gemüsegedöns so gar nix abgewinnen. :D
Diese Übersicht Redaktionstest.net | Wir testen Onlinedienste auf Seriösität hilft vor allem Anfängern bei Casinospielen keine Fehler zu begehen.

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254

Monday, July 31st 2017, 11:23am

Mein Lieblingsrezept sind Chicken Wings! Braunen Zucker, Knoblauchpulver, Sojasosse, Senf, Siracha Soße, Salz und Pfeffer, Pflanzenöl mischen und über Nacht einwirken lassen. Die genauen Maße weiß ich nicht, weil ich es eher nach Gefühl mache! Würde sagen: 1/2 Tasse braunen Zucker, 1TL Knoblauchpuler (alternativ geht natürlich auch frische, gepresste Knoblauch), 1/4 Tasse Sojasoße, 4 EL Senf, 2 TL Siracha, 3 EL Öl. Probiert's einfach mal aus.
Und Gegrilltes Gemüse schmeckt am besten mit ein wenig Salz, Pfeffer, Öl und Knoblauchpulver. Am besten schmeckt mir immer gegrilltes ratatouille

blacksun

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255

Tuesday, September 26th 2017, 11:01am

This post has been edited 1 times, last edit by "blacksun" (Sep 26th 2017, 11:47am)


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MrCoolProd

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256

Tuesday, September 26th 2017, 12:02pm

also perfekt ist die nicht.... und sowas bei dir :ugly: :lol:
8)

blacksun

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257

Tuesday, September 26th 2017, 4:09pm

also perfekt ist die nicht.... und sowas bei dir :ugly: :lol:


Kurz nach der Aufnahme bin ich losgerannt und hab den Heißluftfön für die nichtgepoppte Kruste geholt, aber das war Beschiss und deswegen gibt es auch kein Foto. :D
Richtig gleichmäßig wurde es nicht mehr, aber hat dann schon gepasst.
Nur mit Kohle wäre die eine Stelle zu schwarz geworden.

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oldsmoker

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258

Tuesday, September 26th 2017, 8:47pm

bin ich losgerannt und hab den Heißluftfön für die nichtgepoppte Kruste geholt




das ist die geilste Idee seit langem!

:D

MrCoolProd

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Wednesday, September 27th 2017, 11:15am

das stimmt allerdings
8)

LarsBcz

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Thursday, May 3rd 2018, 4:36pm

Ich grille am liebsten Chicken Wings oder Drum Sticks, wäre auch mal wieder Zeit...