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

[AZ2FL]

Choice fillets and the last few oysters from a half bushel (50-60) I purchased last Friday. My wife will not eat oysters, so that means more for me.
Cheers

I would have gladly helped you put those oysters away Robert!  Looks awesome....


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I'll reserve us bushel for October when your on island time. I'm sure between you, Kellee and myself, we can polish off a 100 oysters.

The latest batch came from Alligator point and was farm raised. It's one of the best local oysters I've had in a few years.

Cheers

[bamakettles]

Choice fillets and the last few oysters from a half bushel (50-60) I purchased last Friday. My wife will not eat oysters, so that means more for me.
Cheers

I would have gladly helped you put those oysters away Robert!  Looks awesome....


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I'll reserve us bushel for October when your on island time. I'm sure between you, Kellee and myself, we can polish off a 100 oysters.

The latest batch came from Alligator point and was farm raised. It's one of the best local oysters I've had in a few years.

Cheers

Boss Oyster I believe?  Thinking that's where Paddy's come from as well.  Looking forward to some local fare!


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[AZ2FL]

Choice fillets and the last few oysters from a half bushel (50-60) I purchased last Friday. My wife will not eat oysters, so that means more for me.
Cheers

I would have gladly helped you put those oysters away Robert!  Looks awesome....


Sent from my iPhone using Weber Kettle Club

I'll reserve us bushel for October when your on island time. I'm sure between you, Kellee and myself, we can polish off a 100 oysters.

The latest batch came from Alligator point and was farm raised. It's one of the best local oysters I've had in a few years.

Cheers

Boss Oyster I believe?  Thinking that's where Paddy's come from as well.  Looking forward to some local fare!


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Yes, Boss Oyster. They dropped off 50 of the 100 count sacks at Paddy's on Friday afternoon.

[mattstaub]

Steaks on the Performer, mushrooms and onions on the Genesis


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[mattstaub]

Steaks on the Performer, mushrooms and onions on the Genesis


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[bamakettles]

Steaks on the Performer, mushrooms and onions on the Genesis


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Awesome setup you've got there!  Looks like a relaxing place to grill......

[mattstaub]

Steaks on the Performer, mushrooms and onions on the Genesis


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Awesome setup you've got there!  Looks like a relaxing place to grill......

Thanks!  Longer cooks result in a cigar being enjoyed as part of the process


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[bamakettles]

Steaks on the Performer, mushrooms and onions on the Genesis


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Awesome setup you've got there!  Looks like a relaxing place to grill......

Thanks!  Longer cooks result in a cigar being enjoyed as part of the process


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Ooh I love a good cigar.  Had a Private Blend Gurkha Governor at the beach recently - a Father's Day gift from my son and it was amazing.  I find quality over quantity is my thing.  Sometimes I go months without one and enjoy a high dollar one for a special occasion.... If I smoked a cigar every time I grilled I'd be in trouble lol...


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[michaelmilitello]

Baked spaghetti and meatballs with Bosco sticks.


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[michaelmilitello]

Nothing!  Had to work last night so I got off early today and decided to experiment with the Summit and work on temperature control.  Lit some leftover lump with the gas assist, threw on some cheap Royal oak and a few chunks of oak to see what happens.  My deflector is not stock, it's a custom piece of steel that probably weighs 20 lbs.  Charcoal grate isn't stock either, it's cast iron, brand unknown. Anyway, about an hour and a half in and it's settled on about 260F with bottom vent in the totally closed position and the top vent barely cracked open.  It refused to go below 300F without additional top vent choking.  But once it settled in, the smoke was clean and blue - very little if any at all.  Early on it was smoking like a Peterbuilt under heavy duress.  Fun to experiment without ruining food.....


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The gas assist burner tube lets quite a bit of air in.   You'll find it burns left to right. 


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[bamakettles]

Nothing!  Had to work last night so I got off early today and decided to experiment with the Summit and work on temperature control.  Lit some leftover lump with the gas assist, threw on some cheap Royal oak and a few chunks of oak to see what happens.  My deflector is not stock, it's a custom piece of steel that probably weighs 20 lbs.  Charcoal grate isn't stock either, it's cast iron, brand unknown. Anyway, about an hour and a half in and it's settled on about 260F with bottom vent in the totally closed position and the top vent barely cracked open.  It refused to go below 300F without additional top vent choking.  But once it settled in, the smoke was clean and blue - very little if any at all.  Early on it was smoking like a Peterbuilt under heavy duress.  Fun to experiment without ruining food.....


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The gas assist burner tube lets quite a bit of air in.   You'll find it burns left to right. 


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Yep, I figure that's the smoke hole like on the SNS grills.  I'm fine with it as long as I can cook at 275F.  No need for less than that I've learned over the years.


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[AZ2FL]

.

[bamakettles]

Wings n green beans....


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[Chesapeake Weber]

Chicken shawarma and cucumber yogurt sauce and some fresh green (and yellow) beans.  It's a recipe from SNS Grills. Great flavors if you've never tried it!


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[mattstaub]

Steaks on the Performer, mushrooms and onions on the Genesis


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Awesome setup you've got there!  Looks like a relaxing place to grill......

Thanks!  Longer cooks result in a cigar being enjoyed as part of the process


Sent from my iPhone using Weber Kettle Club

Ooh I love a good cigar.  Had a Private Blend Gurkha Governor at the beach recently - a Father's Day gift from my son and it was amazing.  I find quality over quantity is my thing.  Sometimes I go months without one and enjoy a high dollar one for a special occasion.... If I smoked a cigar every time I grilled I'd be in trouble lol...


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Nice smoke!  I try to only do one on a cook where I can finish it

Matt


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