Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: JalopyBob on September 17, 2013, 12:59:33 PM
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Just one, THE FAVORITE food that you cook on your kettle, everybody has one. Whats yours?
Italian sausage for me please. A nice dark brown color, not burned.
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I'm a sucker for a Ribeye
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Pizza everyone is up for it when I ask if they want it.
"my kettle is more powerful it will do almost anything."
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I'm a sucker for a Ribeye
Same here gotta love a nice thick bone in Ribeye!! My mouth is watering just thinking about it. Looks like I know what I am making for dinner. :)
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Rib Eye.
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For me, favorite foods to eat and favorite food to cook on the kettle are two different things.
I, too, am a ribeye lover, but to me, all the elements of the classic American backyard cook come together with chicken quarters. You have the smell of burning charcoal, some indirect, some hot and fast direct, and nothing - NOTHING - comes close to the eye appeal of some perfectly browned quarters interwoven on the grill ,with a thin coating of slightly caramelized BBQ sauce glazing the surface. They don't taste too bad either.
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Anything roasted in the kettle, comes out a treat.
Roast pork is a stand out for me, because I've never achieved crackling as good in one of those..er..oven thingies.
I shouldn't have looked on here! Breakfast is long gone, morning tea is 2 1/4 hours away, and now I'm starving! ;D
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ribeye
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Pulled Pork. Hands down!
Ken
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Pork spare ribs with some Birds and Bones rub, followed by Walkerswood jerk chicken thighs.
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I'm with you on the sausages JB. usually have peppers, onions, and garlic going in cast iron pan to go with 'em.
Steaks are a given... a lot of people say ribeye, but I'm going with skirt. There's nothing like the sweet crust on a medium rare skirt steak off of the weber.
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Ha! I brag up quarters and guess what my wife has on the grill when I get home from work tonight?
You got it! Quarters!
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Roti chicken rocks...as does tri tip.
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Beef tenderloin for me but only when its cheap ! Otherwise thick cut Iowa chops !
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For me its chicken wings both favorite to cook and eat - love the smell and smoke from the direct start and finish indirect. Plus you wouldn't have to twist my arm to much for a ribeye
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Baby backs for me, once I nails those I knew I could BBQ anything
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OK, I have thought this through and I have come to realize that I am too in love with all of them, so I categorized.
Chicken - quarters followed by whole rotisserie chicken
Pork - St. Louis spares followed closely by Boston Butt
Beef - ribeye
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Brisket followed by beef "not so" shortribs in a very close 2nd
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Meat
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For me chuck steak cooked in reverse searing..
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TRI TIP
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for me, being a new bbq'er, its anything ;D but i am getting quite addicted to wings.
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Chicken Thighs! Or any variation of bone in dark meat chicken ;D
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Meat
Good Answer...................... ;D
Same here.....followed closely by legumes, tubers, then vegetables of just about any kind................ 8)
If I had to get real narrow & specific, it would be pulled pork, as opposed to loin or tenderloin, or ribs.....it's all really good & so are a lot of beef, lamb, turkey, chicken, goat & whatever else....oh, fish, etc, type products......guess I just like to eat stuff off the kettle......ya think?
PS: Afterthought......Maybe we should be puttin' up pics of these favorites?
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PS: Afterthought......Maybe we should be puttin' up pics of these favorites?
For Buckie
(http://i70.photobucket.com/albums/i117/jamesnomore/IMG_7992.jpg)
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That's the spirit, James !!!!
My favorite recent porkpic ~~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-31-2013%20%20Pork%20-%20beans/3-31-2013Porkampbeans010.jpg)
One of two done in a pouring rainstorm.....very moist, I think at least partially from the dampness of the outside air.....
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Pork loins are one of my overall favorites an my family. Another favorite is southern style pork ribs. Getting hungry again.
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The XC says wings,
(http://i273.photobucket.com/albums/jj210/Kilted-Surveyor/P1010259.jpg) (http://s273.photobucket.com/user/Kilted-Surveyor/media/P1010259.jpg.html)
I say the monster, 2 1/2" thick Porterhouse, and...
(http://i273.photobucket.com/albums/jj210/Kilted-Surveyor/Food/P1010667.jpg) (http://s273.photobucket.com/user/Kilted-Surveyor/media/Food/P1010667.jpg.html)
My Lovely Bride says she has to go with the roti turkey
(http://i273.photobucket.com/albums/jj210/Kilted-Surveyor/rotisserieturkeydone.jpg) (http://s273.photobucket.com/user/Kilted-Surveyor/media/rotisserieturkeydone.jpg.html)
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This is really a tough one to answer and for that reason I have avoided doing so. I like pretty much everything from my Webers and hardly have a favorite. First I think lamb chops. Then I wonder if I like salmon better. Or shrimp. But the first cook on my first kettle many years ago - baby back ribs - is still memorable. Open it up to smokers and there is the almost canonical pulled pork. Or turkeys and other poultry. But those are also good on the kettle. And then there are the veggies like squash (zucchini, yellow and butternut) asparagus, broccoli, cauliflower, carrots, onions, spuds, green beans and the list just goes on and on. I really enjoy all of these and it is difficult to pick one out. But this one edges the others out both on spectacular size and pure deliciousness.
(http://3.bp.blogspot.com/-Bya4zIPSiY8/T4ImE0WQ9-I/AAAAAAAAJKo/hQXKTRLzb0o/s1600/DSC_5115-PP.JPG)
That's the leg of lamb I did for the inaugural cook on my old 26.