^^^^^^^^

An Old Fashioned for each hand!

Seriously, that Santa Maria looks nice, and the chicken even better!

quote:

Originally posted by Jeff Yarchin:
Love it. Wish I had done it years ago. I loved my egg but sold it after using the Yoder for a few months.

I hate hearing this.
I really didn't want to have to buy a pellet grill.

What Santa Maria is that, was it made for you locally, my SIL has one, he ordered it and took several months to get built and shipped in, wouldn't mind having one myself.

The idea of dumping my Egg and Traeger for a new Smoker IE Yoder or other premium model has been on the mind...

quote:

Originally posted by DrDan:
An Old Fashioned for each hand!

Seriously, that Santa Maria looks nice, and the chicken even better!

Thanks!

quote:

Originally posted by HRK:
What Santa Maria is that, was it made for you locally, my SIL has one, he ordered it and took several months to get built and shipped in, wouldn't mind having one myself.

Allen Tubbs – Country Built Smokers, he’s out of Rodessa Louisiana. I ordered the Santa Maria and a vertical smoker from him. It took about 10 months to get mine. At the time he didn’t have a good way to ship them. I was able to get mine shipped to MN for about $400. He’s a great fabricator, but a terrible communicator. All that being said, my cookers were considerably cheaper than I could have gotten anywhere else. I am very happy with them, but the process was painful.

*I added the rotisserie myself. I gave him custom dimensions to make sure the rotisserie I wanted could be attached.

No pictures unfortunately, but I have a Weber propane and did a rotisserie chicken for Memorial Day.
Came out NICE! 380*F for 1.5 hrs on a 6#+ bird.

Going to smoke a Prime Brisket that I dry aged for 40 days tomorrow in lieu of traditional hotdogs for Jul 4.

What about you guys?

Pics to follow................

i'm grilling Puerto Rican style chicken thighs

I’m flying back up to MI today and won’t have time to BBQ. We’ll be grilling and griddling.

The next couple weeks I’ll be doing pork butts, brisket, and chickens. We going to have 15 people for a week.

THink I'll pick up a boston butt today, inject it, pop on some seasoning and smoke it for the 4th

Picanha with Hatch pepper Chimichurri tomorrow, couple butts on Friday, not sure about Saturday!

Still don't have my Lang trailer at our lake cabin, so all this will just be on the BGE. That will be fine for us, sucks for the neighbors. This time of year I would always toss on an extra 5-10 butts each time we cooked and hand them out.

Couple racks of baby backs on the Lang.

I am going to stick with the Nathan 1/4 lb. hot dogs and sides.....my regular.

quote:

Originally posted by sse:
i'm grilling Puerto Rican style chicken thighs

I lived in Puerto Rico for 5 1/2 years, and I have to ask -- What are "Puerto Rican style chicken thighs?"

quote:

Originally posted by GT-40DOC:
I am going to stick with the Nathan 1/4 lb. hot dogs and sides.....my regular.

Can't go wrong with Nathan's hot dogs! Add sauerkraut, chopped onions, and a spicy deli mustard.

I hate hot dogs. V-Tail's recipe has me rethinking this.

quote:

Originally posted by V-Tail:

quote:

Originally posted by sse:
i'm grilling Puerto Rican style chicken thighs

I lived in Puerto Rico for 5 1/2 years, and I have to ask -- What are "Puerto Rican style chicken thighs?"

Incorporates a dry rub using Adobo/Sazón, and a post-marinade concept that is delicious, after using it for the chicken I'll throw some asparagus in it. I have no idea how authentic it is.

Got the idea from ATF

quote:

Originally posted by scratchy:
I hate hot dogs. V-Tail's recipe has me rethinking this.

Nathan's are the elite of the hot dog world. All beef, and the seasoning that they use (garlic, etc.) makes them really outstanding. They are great, any way that you cook them. I usually do it in the air fryer, grilled is very good too, and they're not bad boiled or steamed.

When I was a kid, back in the 1940's, we used to take the "El" (the elevated portion of the NYC subway system) to Coney Island. Nathan's was a mandatory stop on those trips.

quote:

Originally posted by V-Tail:Nathan's are the elite of the hot dog world.

I must, respectfully, disagree. I find them rather, meh...

Meat and meat products such as this require, to my taste, fat...and lots of it. All beef dogs lack that quality. Ball Parks, on the other hand, with beef, chicken, and pork, have plenty of fat and subsequent flavor from said fat. Plus, they "plump when you cook 'em!".

But then, I'm kind of a heathen as I like my dogs (and brats) with ketchup, yellow mustard, and relish. Mmmmm.....

Does my smoked bacon on the griddle count? I didn't have anything planned to smoke, but I did make pancakes on the flat top with some of my own bacon I smoked last winter. I will link the recipe I use for pancakes, it's worth a try if you all like flap jacks.

Hello all,
Happy Independence Day .
I will grill on a Weber Master Touch Charcoal Kettle over lump charcoal.
Could be Ballpark Dogs or Burgers.
Could be Filets or Strips.
Haven’t decided yet.