Go | New | Find | Notify | Tools | Reply | |
thin skin can't win |
xantom - interesting setup. What is that? You only have integrity once. - imprezaguy02 | |||
|
quarter MOA visionary |
Today smoking a whole chicken and tomorrow a brisket on the Egg. | |||
|
Member |
bleu cheese burgers on the Green Egg yesterday, marinated chicken breasts and Conecah sausage tonight, and beer butt chickens tomorrow. CMSGT USAF (Retired) Chief of Police (Retired) | |||
|
Fighting the good fight |
Baby back ribs today. Pork chops tomorrow. | |||
|
| women dug his snuff and his gallant stroll |
Two racks of loin back ribs today. Whole packer brisket tomorrow. | |||
|
| Member |
Rack and a half 'o ribz. Tomorrow, a spatchcock chicken and some sausages. I guess I'll be nice to the young 'uns and grill hot dogs or hamburgers for them. “People have to really suffer before they can risk doing what they love.” –Chuck Palahnuik Be harder to kill: https://preparefit.ck.page | |||
|
My hypocrisy goes only so far |
Smoked turkey breast & smoked meatballs (for a later in the week dinner)!!! U.S.M.C. VFW-8054 III% "Never let a Wishbone grow where a Backbone should be "  | |||
|
| Member |
I tried something new today.....I had an 8 lb pork tenderloin and decided to rotisserie it on my outdoor grill. A little research revealed that it should go 15 minutes per pound. I found it to be a little more done than I would of preferred, but it was still okay. Next time I will use some type of seasoning/sauce and reduce the cook time to maybe 12 minutes per pound. | |||
|
| Staring back from the abyss  |
Chucks need to be low and slow in my opinion (like pretty much everything else). I've not done one on the grill (no reason not to I suppose...just haven't) but the way I cook them is at around 200F in the oven with a salt crust. It's usually an eight hour or so cook, but they do come out good every time. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
|
Member |
That looks SPECTACULAR. Ive been working to get a smoke ring half the size. I have spare ribs ready for smoke tomorrow. Happy eating everyone. JK War Eagle! | |||
|
McNoob |
It's a Pit Barrel Cooker: https://www.pitbarrelcooker.com "We've done four already, but now we're steady..." | |||
|
| Member |
Pork belly burnt ends, smoked then glazed.   "You can take your pistol and stick it so far up your ass, the muzzle of it is visible when you cough." | |||
|
| Just Hanging Around |
Bone in Pork Shoulder, and Baked Beans, for tomorrow. The ribs will go on in a little while.   | |||
|
| Savor the limelight |
I had to use my 26” and 18” Weber Kettles yesterday because we had both kinds of food: steak AND potatoes. A dozen baked potatoes on the 18”, four NY strips and four filets on the 26”. Four of the baked potatoes were used for breakfast this morning. Today, a dozen hot dogs on the 18”. Tonight, eight pork chops on the 26”. Tomorrow, it’s burgers and hot dogs on the 26” unless more people show up, then I’ll fire up the 18” as well. | |||
|
| Member |
2 slabs of ribs and an 8 lbs. pork butt on the RecTec. Oak and cherry with Meatheads rub.   The "Boz" | |||
|
| Member |
9# bone-in Boston butt, sorry no pic's as proof | |||
|
Member |
Chicken Schawarma on the BGE with the Joetisserrie  | |||
|
Member |
Bone in Ribeye on the Weber Kettle  | |||
|
Member |
Nothing fancy. We just have hot dogs & hamburgers on the Weber kettle grill. ------------------------------------------------ "It's hard to imagine a more stupid or dangerous way of making decisions, than by putting those decisions in the hands of people who pay no price for being wrong." Thomas Sowell | |||
|
| Member |
St Louis dry rub ribs and smoked sweet potatoes and whatever other sides Mrs Greener comes up with CMSGT USAF (Retired) Chief of Police (Retired) | |||
|
| Powered by Social Strata | Page 1 2 3 4 |
 | Please Wait. Your request is being processed... |
|
© SIGforum 2024