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Author Topic: .: 2015 WKC Summer eCook :: DAY FOUR :: July 4th, 2015 :.  (Read 14564 times)

Cookingmama

  • WKC Ranger
  • Posts: 563
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #30 on: July 04, 2015, 03:23:48 PM »
Forgive the link....limping back in.....trying to get the hang of things again. ....









Edited to add some pics of what i cooked up...... sausage with grilled onions and jalapeņos.... and burgers with with and without extra jalapeņos.
« Last Edit: July 06, 2015, 07:16:55 AM by Cookingmama »
ribs pre-boiling & reaching for the lighter fluid!

SixZeroFour

  • Moderator
  • Posts: 5825
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #31 on: July 04, 2015, 03:30:26 PM »
That's an excellent looking meal cookingmama, thanks for sharing!  ;)
« Last Edit: July 04, 2015, 03:35:29 PM by SixZeroFour »
W E B E R    B A R - B - Q    K E T T L E

jcnaz

  • WKC Performer
  • Posts: 3452
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #32 on: July 04, 2015, 03:50:34 PM »
Dangit, Ken. Sorry about Lu-Lu.

I am on duty today and we will just grill some bratts for dinner. I did want to show off some kettle work for the guys, so I threw together a simple fatty and armadillo eggs.









   
A bunch of black kettles
-JC

Jeep

  • WKC Brave
  • Posts: 202
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #33 on: July 04, 2015, 03:58:57 PM »


Ribs were a little crispy...but tasty.



Pineapple upside down cake on the smoker..



What was left after eating...not many pics of tonights meal.

Enjoy.

-Jeep
22 Performer - Black - AA ** 22 OTS - Black - Cajun Bandit - AD ** 22 MT - Burgundy - EO
18 OTS - Guinness - DZ **  SJG - Black - Turned into Mini WSM  ** SJS - Lime - AT (x2)

OoPEZoO

  • WKC Ranger
  • Posts: 663
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #34 on: July 04, 2015, 05:04:47 PM »
I love this place.
-Keith

Nate

  • WKC Ranger
  • Posts: 999
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #35 on: July 04, 2015, 06:29:04 PM »










HAPPY 4TH OF JULY!!!

1buckie

  • WKC Ambassador
  • Posts: 9048
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #36 on: July 04, 2015, 07:06:06 PM »
Cool.....love to see the Westerners up & running.....think of how  (likely) few total cooks have ever been done on these rigs.....

« Last Edit: July 04, 2015, 07:09:05 PM by 1buckie »
"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"    

MrHoss

  • WKC Performer
  • Posts: 3477
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #37 on: July 04, 2015, 07:40:43 PM »
I worked all day here so this was mostly the wife's doing....I just cooked....and ate:











"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

AcrossFromHoss

  • WKC Brave
  • Posts: 294
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #38 on: July 04, 2015, 07:42:20 PM »
Thank you Wendys for the idea but its way better done at home:

first cook on the griddle thanks as always for the cool accessories @LightningBoldtz.
maple bacon and mushrooms.

 extra lump to get the temp up for a hard sear. blue cheese mixed through the beef.
and like a proud daddy....

heated pretzel bun with wizz, crispy mushrooms, maple bacon and a football shaped blue cheese burger because the local store doesn't bake round ones.
« Last Edit: July 04, 2015, 07:44:25 PM by AcrossFromHoss »
"Seeing pictures of a nice steak without viewing the middle is like seeing a nice pair of tits in a bra. You tease!!!!"
 22.5 black OTG kettle, 18.5 WSM, Jumbo Joe

Idahawk

  • WKC Performer
  • Posts: 3300
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #39 on: July 04, 2015, 07:50:07 PM »




Split and soaked a red cedar cooking  plank into staves to use to bind the fillet to the spit after a 4 hour brine , smoked for 3 hours at 200  until around 150 degrees , let it smoke in the open for dramatic flair :). Sausage , spuds , pea salad and more food then a man can eat ....












To all and yours have a safe and happy summer :)


Sent from my iPad using Tapatalk
Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

1buckie

  • WKC Ambassador
  • Posts: 9048
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #40 on: July 04, 2015, 08:23:21 PM »
OK......here's the rest of this short story.....

One of three shot tips goes on at 6:30~7:00 this AM.....



Clockwise for beef.....



Bob gets a hot towel facial to get rid of the pecan tree drippings that plague everyone around here...



A few hours in.....



@ 7 hours.....



A short foil wrap rest...................



Pile up most of what's left of the snake including the partially burnt wood chunks....





Grill off some Vidalia onions............



......thanks to Nate & possibly others, I have grilled onions for years & could never get them to stay together....

Shred....





One small strip of hard fat the size of a dinner fork was all that was waste...



Dawg plate-ups.....




Was it good?



You be the judge.....




"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"    

AZRaptor

  • WKC Brave
  • Posts: 449
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #41 on: July 04, 2015, 08:33:06 PM »
Small cook for today. Steaks and dogs on the speckled offset Smokey Joe.

I'M A RECOVERING WEBER ADDICT
Selling: Black & Green Gas Assist SS Performers, Brownie Gas Kettle, 1980 B Code Black MBH, 70's & '04 SJ, Weber Firepit, Black Happy Cooker On the Bubble: Blk Offset SJ

Matt_T

  • WKC Brave
  • Posts: 156
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #42 on: July 04, 2015, 08:36:50 PM »
Great day! Great cooks from everyone and I really enjoyed being a part of this event. As I was taking pictures of the grill I was explaining to everyone about this event and it was cool to think that at the exact same time somewhere someone was doing exactly what I was doing. To everyone in the WKC - thanks for being awesome and loving kettles as much as I do - it makes me feel almost normal.

The party cook...

36 - 80/20 burgers w/sharp cheddar, 24 Hebrew National hot dogs, 12 beer Brats, 4 jalapeņo cheddar burgers, 4 black bean veggie burgers, and 2 crab cakes. 48 people came to the house we even started feeding the neighbors that happened to be passing by. Great 4th and I wish I could do it again tomorrow...wait can I?

I will have to get the photos from my wife tomorrow but I have a few here that I snapped during the party.









What's left of my plate...


Night bocce ball!


Good times and more photos to come of the grill set up - but for now it's sleeping time.

Sent from my Nexus 7 using Tapatalk
« Last Edit: July 04, 2015, 08:40:11 PM by Matt_T »
Keep it simple stupid

MartyG

  • WKC Performer
  • Posts: 2929
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #43 on: July 05, 2015, 03:09:48 AM »
Rainy start to the 4th for us, but managed to get in a simple cook in advance of a gathering at my BILs place. Nice view for cooking under cover:

Thanks to @Winz, I had the perfect chance to try out this rub - it was good on everything!

I overloaded a 22 and an 18 (the 22 I gifted to him after hearing that he only had an 18, and we needed to cook for 25. Still could have used more room!)

Poppers and chicken were first, but after this things got busy with burgers and dogs. No time for pics - by that time the place was mobbed.

Even in the rain is was a good time. Cleared up in time for fireworks, and we had steamed crabs to deal with by then, so the grills were done for the day.

Grizz

  • WKC Brave
  • Posts: 241
Re: WKC 2015 Summer eCook DAY FOUR!: July 4th, 2015:
« Reply #44 on: July 05, 2015, 04:22:23 AM »
Had just enough time between showers last night to do a buffalo ribeye and asparagus spears outside (really need a canopy). 



Tried a reverse sear after the temp on the maverick said 140, should have set the thing to rare, absolutely no red in the center, but my wife said she enjoyed it so it wasn't a total loss.  Not pictured were baby red potatoes that were tossed with duck fat.  They were cooked in the oven while it was still raining out.