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

[cigarman20]

Four hours in on a small butt.  First time doing basement beans. Just checked them and still crunchy. I suspect the pork will finish well ahead of the beans.


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[bamakettles]

Chicken turned out pretty great.....


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[dazzo]

.

[Sparky2020]

Spatchcock Chickens in the WSM 18".

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[michaelmilitello]

Cramming a bunch of steaks on a JJ at the beach



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[AZ2FL]

Cramming a bunch of steaks on a JJ at the beach

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Nothing like salty air, sand between your toes and steaks grilling!

Are you vacationing on the Gulf beaches or the Atlantic beaches?

cheers

[michaelmilitello]

Cramming a bunch of steaks on a JJ at the beach

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Nothing like salty air, sand between your toes and steaks grilling!

Are you vacationing on the Gulf beaches or the Atlantic beaches?

cheers

Spent a few days in New Orleans and now we're in Gulf Shores, Alabama. 


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[AZ2FL]

Late post from the beach.

Hot dogs for lunch, oysters and beer for an afternoon snack. Food was shared with three families from E-town Kentucky.


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[bamakettles]

Late post from the beach.

Hot dogs for lunch, oysters and beer for an afternoon snack. Food was shared with three families from E-town Kentucky.


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Just too cool...... lucky neighbors.  You really exercised ole' yeller that week.  Neat pics!

[nw010101]

My wife came home with Wild King Salmon from Bodega Bay. Salted the fish an hour ahead. A little grapeseed oil on the grill and olive oil on the fish before it goes on. All the vents open on the "R" 22 and the top offset for more air. A Sierra Nevada "Dankful" IPA for overseeing the grilling process. This fruit salsa is pears because they're in season and jalapeño because we had them but the go-to is mango and serrano. 30 minutes start to finish.




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[late to the game]

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[Kain]

Brisket


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[bamakettles]

Fired up the '72 Texan today around 4:00p, a nice Sunday cigar lit and ready for an easy burger cook.....called into work for a WAN transport issue (I work for an ISP) so lid on, top vent about 1/8 open and off I go.  Issue resolved and back to a hot coal bed and throw the burgers on.  Reason for the post is that I seasoned the burgers on both sides with kosher salt and fresh ground black pepper before lighting the grill and they sat in the fridge uncovered basically dry brining them for what was about 4 hours.  I re-lit my cigar and put them on over an extremely hot coal bed and while they did drip a little, I had no flame ups and they cooked up extremely juicy and so tasty.  I may dry brine my burgers from now on.


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[Jtayres]

Vietnamese ribs


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[FatBottomGrills]

Whole chicken
Corn will go on near the end of the cook.
I've spatchcocked chicken many times but I like this way the best. A few apple slices inside coated in my cali rub and a nice coating outside. I usually cook it at 280 but gonna run hotter tonight, around 300

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