Blind Grilling Experience

Huge Purchase, Getting Ready for Winter and Changes To Our Uploads

Our weekly upload schedule has a slight change, but we will keep content coming.  My wife and I purchased a home and I'm getting my outdoor kitchen ready for the winter. 
 
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blindgrilling@gmail.com

My Story: The One Constant is Change

The one constant in my life has been change.  Some not so good; but some for the better.  An unexpected change out of nowhere made me want to quit my job and preach.
 
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blindgrilling@gmail.com

A New Grill Torch and Talking Turkey for Thanksgiving

Chris and John Grimes talk about their favorite way to light the grill with a grill torch and compare the JJ George torch with the Grill Blazer grill gun.  Then we talk turkey for Thanksgiving and how to avoid a salty bird. Brining, injecting, time and temp; it's what you need to know for smoking the best bird ever.

Cut Straight: Making A Recipe Box

Chris walks through the process of making recipe boxes and what tools he uses.  
 
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My Story My First Guide Dog

This week I talk about my decision to get a guide dog.
Email me with questions or comments at
blindgrilling@gmail.com

My First KCBS Style BBQ Competition with Great Results

I competed in a local KCBS style BBQ competition with ribs and chicken turn ins.  I walked through my chicken cook and reveal the results.  
Let me hear from you at blindgrilling@gmail.com

Cut Straight Website for Blind Woodworkers and Saw Stop Table Saw

I found a group of blind woodworkers online and I talk about the Saw Stop table saw. 
 
Woodworking for the Blind website
ww4b.org
 
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blindgrilling@gmail.com
 

My Story Don’t Lose Sight of Others

Chris's mother is diagnosed with breast cancer and he gets to know others who are blind or visually impaired.  He is not the only one going through trials, so he learns to focus on others rather than himself.

Cutting Against the Grain and Bug A Salt Gun

Chris and Vince talk about some grilling accessories and get carried away discussing the Bug-A-Salt gun.  They also discuss how to find and cut against the grain of brisket, tri-tip, and other beef cuts.

Cut Straight: AllAbout the Band Saw

In this week's edition of the Cut Straight Workshop, Chris is talking about why the band saw is one of the most used tools in his shop.  
 
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My Story: Someone Believes In You

The first six years of sight loss could have been the worst years in my life if it hadn't been for the people around me.  It's important to surround yourself with those who are supportive, encouraging, and willing to help you gain independence.  If you look hard enough, you can find someone who believes in you.
 
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Meatball recipe and Different Woods for Smoking

Chris and Vince talk about their favorite woods for smoking and Vince shares his meatball recipe.
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Vince’s BBQ meatballs
Balls:
2 pounds grass fed/finished ground beef
2 pounds ground Mangalitsa pork
2 ounces (4 tablespoons) Lane’s BBQ chili lime rub
1/2 ounce (1 tablespoon) ancho chili powder
1 1/2 tablespoons brown sugar
Cracked black pepper to taste (approximately 1/2 tablespoon)
2 teaspoon Ground oregano
1 1/2 teaspoon onion powder
1/2 cup oat flour (add 2-4 extra tablespoons if high fat content in meat)
2 tablespoons powdered buttermilk (or 1/2 cup liquid buttermilk)
2 eggs (chicken)
Mix thoroughly and cover. Let marinade in fridge for 24-36 hours, or as long as possible. 
Measure with a 1/2 cup measuring cup  and roll into balls. Smoke indirectly on grill grids at 300 for 45-60 minutes (30-45 minutes for smaller balls). Coat with sauce and place back on smoker for 5-10 minutes.
Sauce:
1 1/2 large sweet onions
2 stalks celery 
4-6 cloves garlic 
1 green bell pepper
2 Serrano peppers (seeds removed)
1 quart chicken stock
1 1/2 cups Lane’s BBQ Kinda Sweet sauce
1/2 cup raw honey
1/4 cup balsamic vinegar
2 tablespoons white vinegar 
1 ounce (2 tablespoons) Lane’s BBQ Chili Lime rub
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 tablespoon sweet paprika
Salt to taste (approximately 1 teaspoon)
Purée vegetables in food processor, add to pot with 1 quart chicken stock. Reduce until very little liquid remains and contents of pot are mostly vegetable purée. Reduce heat to simmer. Add seasoning, BBQ sauce, honey, and vinegars. Stir often until liquid reduces into a thick glaze. Let cool some. Pour over smoked meatballs or roll smoked meatballs in glaze and place them back on grill for 5-10 minutes for glaze to adhere. 
Serve with creamy Asiago mashed potatoes, roasted garlic flatbread, coarsely chopped roasted vegetables, or any of your favorite BBQ sides.

Cut Straight Identifying Woods and Grain Direction

I'm looking for an accessible app to help identify types of wood.  
Email us if you know of one at blindgrilling@gmail.com
 
We also discuss how to know the direction of the wood grain by using your fingernail.
Finally we mention picking a small project to help you get comfortable with the tools.  

My Story: Somebody’s Watching You

Chris tells about growing up in the Ozark Mountains hunting and fishing and when he found out a game warden had been watching him.

All About Chicken and That Crispy Skin

This week is all about chicken and that crispy skin.  Chris reveals some tips and tricks to help crisp up the chicken skin and some great ways to grill up amazing chickens. 
 
Email us with comments and questions at blindgrilling@gmail.com