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Author Topic: .:: eCook (Day of) Discussion Thread ::. Sunday September 7th 2014 [PHOTO HEAVY]  (Read 49206 times)

Craig

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  • Posts: 11004
This is absolutely awesome! What a grate day! Fantastic looking cooks, kettles, WOW! @SixZeroFour , thanks for spearheading this event! I got to feed my mother and father in law this weekend and I got the nod of approval.  Safe to safe to say we can call this the "First annual" WKC eCook Day 2014. First of many to come. 8)


dazzo

  • WKC Performer
  • Posts: 2562

"So, who has room for dessert?"

There's always room for Dessert!...








OK, now I'm full.

It was a grate day!

Breakfast on the Granite Performer
Lunch on the Kettle Gasser
ABTs on Old Grey
Dinner and dessert on the Redhead

THANKS,
-Rick



Dude, relax your chicken.

MrHoss

  • WKC Performer
  • Posts: 3477
blackdog043 - that roti chicken looks flippin' amazing!!!  I'd have at that when alreay full.  That lime green Smokey Joe is sweet too.
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

Craig

  • WKC Mod
  • Posts: 11004

"So, who has room for dessert?"

There's always room for Dessert!...








OK, now I'm full.

It was a grate day!

Breakfast on the Granite Performer
Lunch on the Kettle Gasser
ABTs on Old Grey
Dinner and dessert on the Redhead

THANKS,
-Rick




That goes under "Just a picture I want to EAT!"

I am a brownie junky and THAT is the cure for my next fix!

#getinmybelly

Bob BQ

  • WKC Performer
  • Posts: 4622
Wow! So many grate pics of so many grate cooks! Very, very impressive! 604/Matt... awesome idea... thank you! Here's the last few pics of my cook today... my day started back on page 5 of the thread:

Baby backs and turds finishing up on the flat top 26'r:


These BB's have definitely got some meat on them bones!


Couldn't resist a taste right off the grill. Definitely not "fall off the bone"... they're cooked just right...


Coals were still going, so I threw on some breasts that will get eaten later in the week...


What a fun day! Definitely stuffed, and ready to be snuffed out!




« Last Edit: September 07, 2014, 08:07:18 PM by Bob BQ »
BBQ:it's what's for dinner. Grail: 18 Custom - "The Californian"

Jeff

  • WKC Performer
  • Posts: 4839
So many great food pics...so many awesome grills put into use.   Everyone that participated should be proud of their accomplishments and know this will be a day that will go down in history for the WKC!

Here are some of my modest contributions to the days event.

The day started early with some refreshing Mimosa's





Some of the following may or may not have been used with today's cooks!



Getting the first grill started....the "old fashioned way"




The days first food came in the form of a few appetizers...first were some stuffed mushrooms





Next were some stuffed poppers.  I filled them with a crumbled bacon, parmesan, cream cheese, and bbq sauce mixture.







Next up some chicken legs seasoned with Weber's Kickin Chicken, and followed up with a basting of Texas Bird Bath - Jalapeno, Peach, Mango habanero sauce.








Later came the main course.  Made a couple slabs of baby backs on the WSM.  Used the 3-2-1 method.







The bark turned out a little heavier that I would have liked, but that's an easy correction for next time.  Otherwise, they were tender and perfect inside.




Also made some sliced potatoes in the CI pan.  Seasoned with Weber Veggie Seasoning, and coated with garlic infused oil.







One of the finished plates

« Last Edit: September 07, 2014, 08:23:15 PM by Jeff »
Kettle collector AND cooker!

Stu Clary

  • WKC Brave
  • Posts: 295
OK, time to check in from beautiful Vacaville.

Hello Friends.  First off, I had a change in plan.  When the contest was first announced, I said I'd send picks from my tailgate at the Oakland Coliseum.  But, when I realized today was NFL Week One, I decided to forsake the A's game for a full day orgy of televised football (& some baseball), food and drink.  I invited a few friends over and tried to remember to take pictures.

I think you guys call them turds.  I call 'em poppers...


After slicing lengthwise, I gut the membranes and seeds, then replace with a few seeds on each side.  Then I fill with Jimmy Dean Sage on one side, cream cheese on the other...


Wrap with half slice of bacon, secure with toothpick...


Pretty, huh?

My "main event" today is a couple racks of St, Louis style ribs.  Here they are, all rubbed up...


A couple shots after about 45 minutes on the grill...




Time for a beer...


About three hours in, ready for a light coat of sauce...


...and about 15 minutes later...


I make what I call "Tailgate Taters".  I use Yukon Gold potatoes, sliced in half and, after painting with olive oil, season with salt, pepper, garlic powder and a bit of cayenne pepper.  They sit in a bit of apple juice and cook for a hour +.  Love getting the dripping of whatever else I'm cooking on the Tailgate Taters.  Here's, the poppers, the bacon adds some great flavor.


Man does not live by ribs and poppers alone.  British Bangers, Polish sausage, and chicken/garlic sausages.  Again, loving the drip into the Taters.


Mmmmmm.  Corn.




...but not just corn...Elote!


Love me some poppers


Tailgate Taters, plated.  After about 70 minutes, I pulled the pan from under the grill and finsh them over the coals.


Cool condiment holder?


The ribs turned out pretty great.  Say hi to most of my grills in the background.


I hope everyone had a great day.  Lots of (as planned) food, fun and drink here today. 

pbe gummi bear

  • WKC Mod
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Nothing crazy today, just some brisket/ox tail/akaushi clod burgers on Acme soft rolls with caramelized onions, homemade guacamole, cheddar, lettuce, & heirloom tomato.

Thanks for organizing this, @SixZeroFour!

Ingredients- which edit do you like more?





Cooking in the dark.



Twin burger photoshoot.

"Have you hugged your Weber today?"
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Mark Schnell

  • WKC Ranger
  • Posts: 531
Incredible, everyone, just incredible.

1buckie

  • WKC Ambassador
  • Posts: 9048


i would imagine posts will be trickling in 'till late tomorrow on this one !!!!

Really extra excellent cookups by everyone.....lotta wild stuff & great ideas....and Mr. bill....hangin' in there in the rain !!!!

Thanks, 604....grate idea !!!

Finally got the 2nd rack of ribs where they needed to be......it was like the therm was stuck @ 265, for hours, but I could tell it was 'just a smidge more' cook time needed.....



 these buggers were squirtin'  juice after 6 hours cooking........close as I need to be on done !!!

 

Here's the 1st rack getting near....



'Turds & choinks, rounds one &  two....



Molly Malone climbing up a small mountain of ribs.....



drip beans, baby blacks only this time....



Drip beets.....these are gonna get done again.....really were that good....don't even like beets all that much & i could eat that whole pan......



Meatballs with a lite smoke & into the C I for a couple hours....





Lost one on the transfer....SMOKED meatball.....



Our home grown tomatoes really made this sweet....



Dessert :




"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

1buckie

  • WKC Ambassador
  • Posts: 9048
Nice looking cook Dave!

We've eaten so much food that desert has been scratched from the menu :) What a fantastic day - cant wait to spend some more time reading tonight! Thanks all for making this a success!!!



Matt

how were the first 'Turds (of your young life) ?
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Bob BQ

  • WKC Performer
  • Posts: 4622
Flank steak marinated in balsamic vinegar

^^THIS... looks AMAZING! Awesome job, mhiszem!
« Last Edit: September 07, 2014, 08:37:09 PM by Bob BQ »
BBQ:it's what's for dinner. Grail: 18 Custom - "The Californian"

rich

  • Smokey Joe
  • Posts: 92
You bunch of fancy BBQrs... From the quick scan I just did there was an incredible amount of good cooking going on today.
I'd like to contribute with my humble cowboy steak and chicken and red potatoes cook.



















Greetings everyone!!

Stu Clary

  • WKC Brave
  • Posts: 295
I just looked through the whole thread.  WOW!  What a great day and what a great (oops...GRATE!) bunch of cooks!  Awesome pictures - food porn & grill porn at its finest!

Bob BQ

  • WKC Performer
  • Posts: 4622
I'd like to contribute with my humble cowboy steak and chicken and red potatoes cook.

Greetings everyone!!

Greetings, Rich! Humble, maybe... delicious? I'd be willing to bet yes!
BBQ:it's what's for dinner. Grail: 18 Custom - "The Californian"