Roti chicken, burgers, brussel sprouts, jalapeņo cornbread from NJ
Simple start at lunch with hamburgers. Meat freshly ground from local butcher and buns from local bakery.
Firing up the 2009 performer. This was my first charcoal grill. I secured it with some gift Cabelas gift cards. Little did I know that this grill would kick off a passion for grilling/smoking with charcoal.
Icelandic micro brew. Good stuff😎
The whole crew. The 26 and the lime CB will be used later for dinner.
Burgers getting a good sear.
Nice grub for watching some NFL.
Firing up the lime CB for the first time. This was a nice CL pickup earlier this summer for $75.
Using the 2009 performer to help fire up the 26.
Kettle ready for chickens.
Chickens trussed and ready for the spin. They were soaked in a buttermilk brine. I used Gary Wiviott's recipe from low and slow.
Smoke wood is persimmon.
Temp settling in around 325-350 at the dome.
26 getting warmed up.
Two 12 in CI skillets. Jalapeņo buttermilk cornbread coming along nicely. Used this recipe
http://www.foodnetwork.com/recipes/giada-de-laurentiis/buttermilk-and-sour-cream-corn-bread-recipe.html#!
Starting some bacon in the other skillet.
Brussel sprouts getting a good roast.
Both CI indirect in the 26.
Chickens looking good
Cornbread done.
No problem with the sun going down earlier.
Two 12 in skillets full of goodness.
Roasted brussel sprouts in a CI skillet
Chickens done
One last shot of the remainder of the cornbread.
It was a great day to be outside cooking up some grub on the kettles.
Mike
Topic: .:: eCook (Day of) Discussion Thread ::. Sunday September 7th 2014 [PHOTO HEAVY] (Read 49555 times)