LIVE!! Right now***WHATS ON YOUR GRILL?***Right now LIVE!!

[magic mike]

A few wings on the MasterTouch.......(third pic is the setup).

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[magic mike]

And DONE!!  MasterTouch using Slow N Sear, plus GrillVana "Upper Deck" stainless upper grate. Allowed me to do 40 pieces, with room to EASILY add another 10. I can tell this is going to be my main go to setup.

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[PKSullivan]

Made kofte for dinner. They were super tender. Made it hard to work with on the grill, actually. Next time I probably won't skewer them but just use tongs on them individually.

[Speedster]

Grilling


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[bamakettles]

BBQ Chicken - first time I've gone from full bird to 8 pieces.  Had to watch a YouTube video to know where to cut lol....  Lots of mop basting and finished off with a 50/50 combo of Killer Hogs Vinegar Sauce and Killer Hogs BBQ sauce.  Rub had a little too much cayenne and chili powder for my liking, will adjust next time.  275F for about 2.5 hours.  Oh and my wife's homemade cheesecake for desert...

[PotsieWeber]

Unless the cheesecake was on a grill, they don't belong on this thread.  However, a mod is not necessary.  Just send the slices my way & I will make sure they are properly disposed of.  I have a fork standing by.

[bamakettles]

Unless the cheesecake was on a grill, they don't belong on this thread.  However, a mod is not necessary.  Just send the slices my way & I will make sure they are properly disposed of.  I have a fork standing by.

So sorry about that!  Would gladly share if possible.  I'll put a slice on the grill tonight after work and take a fresh pic lol....

[double_p]

Basic burgers for the kids. Mine has cheese and onions mixed in and is seasoned with spg and red pepper flakes.

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[cookingjnj]

Skirt steak marinated in a commercial cilantro lime marinade, along with grilled sliced onion and re-heated honey wheat bread (Longhorn).

[PKSullivan]

[mention]bamakettles [/mention] looks like you did just fine cutting up those birds.

As for me, it's Taco Tuesday and Conco de Mayo so I had to make tacos. Normally do skirt or flank when making beef tacos but the grocer didn't have any so I got hangers. Had never done these before. Wow, the grain runs weird on them. Took them all the way to 140° because I read they've got some connective tissue that needs to break down. Reverse sear using the Slow 'n Sear. Had a bit of trouble getting it to come down to 250° (really had to ramp down the air flow) but ho-lee crap, those steaks sliced like a dream.

[1spacemanspiff]

Peppers and carne Asada


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[Darko]

Pork kebabs.

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[sonofabutcher]

Hanger steaks


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[michaelmilitello]

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[Pezdogs]

Burgers on a day off

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