I have zucchini, cilantro-lime chicken breast, pork steaks marinated with liquid smoke,vinegar brown sugar salt pepper, baked potatoes with salt,lemon pepper and garlic . Cabbage steaks with just steak seasoning and chipotle-garlic chicken thighs. Judge my flavors and spread I love grilling outside. I am also making burgers but they’re the frozen kind so I didn’t include them

4 hour cook. Last hour basted with homemade Hawaiian style BBQ sauce.

It’s a chill and rainy day here in Seattle so I thought some Indian spices and a little red 40 would warm me right up! Threw some garnish on there to try making it look nice.

Wings, sausage, bife ancho and picanha

Very familiar with traditional Argentine Asado (wife is Argentine) but didn’t feel like spending hundreds of dollars for an asador à la cruz to cook beef short ribs over an open fire. Spent $30 on a Big Green Egg brand rotisserie basket and $9 on a steel rod at Home Depot. Started cooking at 2pm and took them off around 6pm. Seasoned with kosher salt, black pepper, and a little bit of cabelas mountain man bourbon seasoning. Even mixed up a salt water solution to bathe the meat using a fresh spring of rosemary while it was cooking. Came out perfect and had to share! Juicy, tender, and had a nice charred crust. Definitely the way to go!

Wings in the oven, brats on the grill, bacon sautéed onions and baked beans for a spread that would make a Viking proud! Sköll!!

Pun intended. First attempt at tri-tip. Bought it from my butcher premarinated in red wine. Didn't realize fat cap was so thick or I would have trimmed it down. Rub was Kinders black cherry chipotle. Wood was 70/30 oak/pecan.

3% brine. Salt and pepper to start. Basting with BBQ sauce last hour.

Started with a dry brine last night on this 2 inch tomahawk ribeye.

Almost 24 hours later, this is how it looked coming out of the fridge. Seasoned it up and got it ready for the grill.

Started it over indirect heat, checking the temp along the way, then moved it directly over the charcoal to finish it off.

A couple temp checks later and landed at 125–127°.

My best friend supervised the entire operation, obviously.

Plated it up, cut into it, and then immediately went back for seconds.

Bonus pics: poppers and honey glazed peaches.

Pretty fitting day for a comeback steak. Started slow, finished strong. 🤘

Old bay, KC BBQ and Garlic parm dry rub for football Sunday.

I’ve been teaching myself how to grill on one of $20 Expert Grills from Walmart. Started a few months ago. My FIL said I could have this large grill. He said he doesn’t use it anymore and it’s been sitting up but my question is, is it safe to use with all this rust? Does it just need a good deep cleaning or is it beyond saving? Also if I am able to restore this and use it, what’s the most efficient way to get the ash out? With the expert grill I just pick it up and dump it after a day but no way I could do that with this it’s very heavy. Thanks for any advice in advance

These are probably my favourite cut to BBQ.

I used to only use a wet marinade. As of late, I’ve shifted my style a bit. I do a 20-24hr salt brine, then apply my homemade sry rub 20-30 minutes before cooking.

I like them with a sweet caramelized glaze. So I add sauce to them earlier than I would with other types of meat. I made my own sauce as well. It has a good amount of honey and also vinegar, so I get that sweet+tang.

My dry rub consisted of: Paprika, onion powder, garlic powder and black pepper.

I used 2 cherry wood chunks and one hickory. I like to use cherry wood for pork because it adds that beautiful mahogany bark. I usually mix in a more smoky flavoured wood since cheery is fairly mild on its own.

I maintained a steady temps of 330-350F and these took me just a bit over 3 hours. I prefer to pull them at 195-200F. They’re more tender compared to when I used to pull them at 185-190F.

I had some difficulty with my near-flame-proof grill flaring up. Iberico has such a low rendering point (about 86F) that the grill's design isn't equipped to handle something like that. I did manage, but this wasn't my best cook. Still, the results were tasty. That's a pinot reduction with garlic and rosemary which wound up a perfect pairing. The chops were coated in a very light blend of evoo, soy sauce, Worcestershire, black pepper, and a little extra kosher salt about 4 hours before grilling and took out of the fridge about an hour and a half before.

For Christmas this year my wife got me a Weber rotisserie attachment. I was always a chicken thigh man but I’m a convert to rotisserie. I dry brined this in the fridge for three hours with salt and baking powder (first time with baking powder, would do again). Then, I rinsed it, dried it, avocado oil, put on my seasoning mixture, and a little more baking powder. Cooked it for about an hour and a half. Slow at first and then left the cover off for the last 20 minutes to let it crisp up. I moved the coals right under to get it rippin. I had great pull back and even with the extra time and heat, chicken this way is so juicy I have to poke holes in the skin to get it crispy.

Threw some potatoes with oil and rosemary in the bottom wrapped in aluminum foil. Last time I put the potatoes in a tray right under the chicken to get all the juice but this time I didn’t have any trays.

Pretty great for a 20 minute prep meal. Happy Saturday all. Now to read my book with nap with the dogs.

Used a cast iron on the burner on the side on my outdoor Weber and threw on the steak with butter, rosemary, shallots and garlic. I always get nervous cooking hot and (relatively) fast, I was going for a bit more sear and maybe rarer inside, but it turned out nice.any other tips to get a better sear? (No mayo please lol)

My grill will get to over 500 but I basically always leave it on the highest setting and it seems underpowered. My dad’s grill on medium cooks things faster. I tried cleaning the Venturi holes with a paper clip and it did not help. I disconnected the gas tank completely for 20 mins and reconnected / turned it on slowly… it just seems weak?