Looking for ideas for grilling this weekend. Looked at the food ads and just can't seem to find anything that pops. I did see chicken quarters at .49 per pound. Really want Greek chicken anyone have a good recipe?
Probably doing ribs. There on sale here in phoenix, 1.77 a lbs. Corn is 6 ears for 1.00. PSB sounds really good though.
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Doing some pork loin for my buddy's barbecue happening tomorrow. He's making wings, burgers, and dogs.
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I'm picking up corn today. 10 for $1.00
Pork roast or roasts. Have to loot the freezer tonite. New dead pig is arriving soon, have to clean up last dead pig. Smoke, shred, repeat! I think I saw some ribs in there as well.
Brisket on Labor Day.
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I'm getting hungry looking at what others are grilling... Not sure what the hell i'm grilling besides corn
Quote from: Shoestringshop on August 31, 2018, 12:34:57 PM
I'm getting hungry looking at what others are grilling... Not sure what the hell i'm grilling besides corn
I'm not sure either but I would like to make those scotch eggs you make. I'm going to try and make that happen at least. I'll get my eggs boiled right now so I have no excuses.
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Fresh Coho Salmon, Brisket, (2) Pork Butts
Jay
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Got the weekend menu all planned.
Friday - Apple wood smoked salmon over a bed of heirloom tomato risotto (home grown) and artichokes.
Saturday - Apple wood smoked baby back ribs, apple coleslaw(made with home grow gala apples) and bbq'd white corn.
Sunday - Apple wood smoked pork meatballs over pesto tagliatelle pasta and mushrooms, grilled zucchini.
Monday - Apple wood smoked chicken, rosemary red potatoes and bbq'd white corn.
Apple wood is my favorite smoking wood. Probably going to have stuffed mushroom appetizers each evening smoked with - of course, apple wood.
@Shoestringshop - 4 for $1.00 is our local price. We use to get them 10 for a $1.00 but that was 10 years ago. Guess if I drove an hour out to the central valley where they are grown I could find them for that price but then the money spent on fuel would negate the deal.
Mr. Cellar2Full, have you ever tried peach wood and pork together? If not, it might change your life.
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Almost ready
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Last night lol
Burgers on Friday because it's Friday
Ribeyes on Saturday for my wife's b-day
Wings and ABTs on Sunday for the race
Somewhere in the weekend I have 12+ pounds of homegrown Hatch peppers to roast...
No idea about Monday but I should be warmed up by then...
Two racks of ribs and chicken wings on Monday. Having the parents over for dinner.
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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.
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! 😂
Pulled pork & pit beans today.
Quote from: Darko on September 01, 2018, 11:59:00 AM
Pulled pork & pit beans today.
Beans in the basement?
Friday nights apple wood smoked salmon on Robigus, the 18" WW .
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Cooking marinated lamb blade steaks with grilled veggies today. Thick T-bones Sunday. Maybe a rack of spareribs on Monday.
Live action. My first scotch eggs with some direction from shoestring.
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Grill #1....
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Grill #2...
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Sweet 70's fruity grills!
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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.
No hotdog pictures so the chicken came out great! Next time I'll use 2x the amount of garlic.
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Quote from: HoosierKettle on September 01, 2018, 05:42:15 PM
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Spot on! Looks great. Did you have maple syrup for the top?
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.
Three racks at the camper for dinner rubbed with Izzi Q rub and cooked with Marty's bigger better basket.
Sorry no finished pics.
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This mornings kettle cooked breakfast.
Sausage, egg, toast, tater tots and three cheeses.
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Quote from: Shoestringshop on September 02, 2018, 04:25:24 AM
Quote from: HoosierKettle on September 01, 2018, 05:42:15 PM
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Spot on! Looks great. Did you have maple syrup for the top?
I didn't have maple on hand. My son and I sampled one plain and one with a little bbq sauce. To my surprise, we both liked the bbq sauce one so I glazed the rest with thinned down sweet baby rays. They were a big hit. I would quarter 2 at a time periodically so people would eat them. They were a little hesitant to consume a whole one with everything else that was there. All the poppers got eaten (no surprise there) and I only had two eggs left out of 14.
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30 lbs of boneless pork butt on the CB Conversion.
Tonight was smoked pork meatballs and pesto pasta. The ground pork was from a pig we bought at the County Fair livestock auction, supporting the 4H program.
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A little "Tiki Chicken"
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I decided to do burgers and a couple flank steaks that where manager specials...got the flank marinating in Stubbs beef marinade...wil add pics tomorrow.
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Got an 8lb pork butt. Going to post a cook later today
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A few butts some corn, sweet potato fries, oh and a couple of beers, some fruit, and homemade vanilla ice cream, and a few grills for display
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30lbs of boneless pork butt on a 22" OTP with a Cajun Bandit Conversion for my son's 18th birthday.
Saturday: chuck roast
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Sunday: stuffed chicken breasts
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Monday: brisket and ABTs
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Some beef short ribs smoked with pecan wood and some honey mustard mac salad as the side. Also made a nice sourdough loaf (not cooked on a Weber).
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Cubano dazzo, with breaded avocado slices.
Spare the air day, so all done on the Copper Genesis.
Oh yeah, and apple turnovers on the grill.
Quote from: 1spacemanspiff on September 02, 2018, 09:07:41 PM
A little "Tiki Chicken"
that looks funs and easy. what kind of cheese?
I didn't take any pictures but here is what I made:
Saturday: I had a family barbecue at my place, which is remarkable because it meant my family had to venture out of the comfort and safety of downtown Toronto into the middle of the 905 area code where the vulgar barbarians lurk. I put two fryer chickens on the rotisserie and roast potatoes beneath it, and cooked corn on the cob. It was a hit and put a stop to the "how many barbecues do you have" whining.
Sunday: I put away the rotisserie and put the grill back on and made pork chops and the rest of the corn on the cob for friends.
Monday: I ate leftovers and relaxed, happy not to have to cook.