So what’s everyone cooking this weekend

[DCgas]

Already grilled a bunch of chicken thighs on the kettle. I got a reduced-for-quick-sale piece of brisket that I am going to try cooking low and slow with the gas grill and some oak chunks I collected from the park.

[Shoestringshop]

I'm trying Greek chicken. If it turns out good I'll post pictures of prep, grill, and plated. If not you will see hot dogs! 😂

[Darko]

Pulled pork & pit beans today.

[Shoestringshop]

Pulled pork & pit beans today.

Beans in the basement?

[Cellar2ful]

Friday nights apple wood smoked salmon on Robigus, the 18" WW .

[Davescprktl]

Cooking marinated lamb blade steaks with grilled veggies today.  Thick T-bones Sunday.  Maybe a rack of spareribs on Monday.

[HoosierKettle]

Live action. My first scotch eggs with some direction from shoestring.



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[Bob BQ]

Grill #1....


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[Bob BQ]

Grill #2...


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[Bob BQ]

Sweet 70's fruity grills!


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[HoosierKettle]

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[BrbdWyr]

The loin turned out well.
I did a 3# pork loin on the Weber, 6 hour charcoal snake, kept it 200-250, hickory and oak smoke, finished with an apricot habanero glaze. To die for.

[Shoestringshop]

No hotdog pictures so the chicken came out great! Next time I'll use 2x the amount of garlic.











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[Shoestringshop]

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Spot on! Looks great. Did you have maple syrup for the top?

[CharlotteSkip]

I smoked 3 racks of ribs on my 22.5 Performer. Six hours at 225-250 degrees, used kingsford briquettes and chunks of hickory and oak. They were tasty, smokey, moist and delicious.