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21
Finished.  Added some chicken


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22
Smoked crab legs


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23
Off Topic / Re: No Explanation Necessary... Round 2
« Last post by harris92 on April 28, 2024, 07:43:37 AM »




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@Babekyu - That chicken looks excellent! Have you tried the toad/frog cut? Normally done for turkey but works the same and easier on the knives and  arm muscles! :-)

@Gringo  - Thanks.  It WAS pretty delicious.  I was pleasantly surprised actually.  In fact, I rolled the dice, as I did not lift the lid once during the cook.  The first time was when the ThermoWorks Smoke read 165°F.

No, I have never tried the toad or frog cut.  In fact, I never heard of it, so I had to Google it.  I'm glad you pointed this out, because I had a heck of a time cutting out the spine, even using what I thought was a quality set of kitchen scissors.  It was quite frustrating and painful.  I will definitely consider that method in the future.  By the way, I used the app for that post, haha.  Thanks again. 

So how's the brisket?
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Charcoal Grilling & BBQ / Re: Weber Kettle Cooks From the Past Thread
« Last post by bamakettles on April 28, 2024, 06:51:33 AM »
4 years ago to the date...... got this recipe from @inkaddictedchef1 - miss his cooking videos at the Weber Orphanage....

Andouille sausages, peppers n onions, mushrooms and rice on my '78 brownie using a cast iron skillet and Weber condiment holder.  I need to cook this again soon!
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Broccolini on the GA

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27
Charcoal Grilling & BBQ / Re: Preferred charcoal?
« Last post by RRRanger99 on April 28, 2024, 04:36:39 AM »
@MacEggs

Judging by the shape of the coal, it does resemble Royal Oak. Still a mystery but, I would not be surprised if it was made by Royal Oak. Saw these on another kettle fan site, only to find out they're

available in Canada.  I keep checking the Weber U.S. site to see if it will make its way here.
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29
Short rib steaks


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30
Brisket looks awesome Bobby!


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