LIVE!! Right now***WHATS ON YOUR GRILL?***Right now LIVE!!

[Vwbuggin64]

Had a tri-tip on the yellow today


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[tvt]

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That is awesome.  Where did you get it?

Hi,
I’m assuming you’re referring to the Santa Maria attachment that cranks the grate up and down. I got mine from a grillfella.  if you look up Gabbys grills. You’ll find their offerings for Santa Maria cooking. Love cooking with it!


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[michaelmilitello]

Cornbread on the blue 18.  Chili on the stove.  Happy fall [emoji260]y’all !  45 degrees tonight.   Football on the tube tonight.  Does it get better?



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[bamakettles]

Cornbread on the blue 18.  Chili on the stove.  Happy fall [emoji260]y’all !  45 degrees tonight.   Football on the tube tonight.  Does it get better?



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Looks and sounds great!  Still 80 degrees this evening in North Alabama…. Will have football and stuffed chicken thighs going on the GB in a little while.


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[SixZeroFour]

^ Might just have to make some cornbread tonight now! That looks to be a gem of a blue 18 MBH as well - very nice!

Cornbread on the blue 18.  Chili on the stove.  Happy fall [emoji260]y’all !  45 degrees tonight.   Football on the tube tonight.  Does it get better?



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[1spacemanspiff]

Chicken on the 5k


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[bamakettles]

Stuffed chicken thighs cordon bleu…. Not bad, not great.  Too much garlic and parsley.  Couldn’t even tell there was Swiss cheese in it.  Will adjust next time.  Skin was crispy, which was the best part.


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[JEBIV]

Stuffed chicken thighs cordon bleu…. Not bad, not great.  Too much garlic and parsley.  Couldn’t even tell there was Swiss cheese in it.  Will adjust next time.  Skin was crispy, which was the best part.


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Love chicken cordon bleu, I too find it difficult to get the seasoning just right, but it's always good enough to eat LOL

[bamakettles]

Stuffed chicken thighs cordon bleu…. Not bad, not great.  Too much garlic and parsley.  Couldn’t even tell there was Swiss cheese in it.  Will adjust next time.  Skin was crispy, which was the best part.


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Love chicken cordon bleu, I too find it difficult to get the seasoning just right, but it's always good enough to eat LOL

It was definitely edible but I think I went with too fancy of a recipe that was parsley and garlic forward.  Found out why I couldn't taste much cheese - upon inspecting the grill this morning I found most of the cheese on the drip n griddle.  Glad I use foil on it!  Next time I'll change the filling and probably put the cheese on top, maybe the ham too which reminds me of Malibu Chicken from my Sizzler days.

[michaelmilitello]

Chicken on the 5k


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That is a sweet Genie with a pretty rare lid color.   My grandmother had the standard Genesis with that lid color/ pinstripe, which she bought at the factory sale in palatine in 1995.   [mention]Kneab [/mention] took it when she passed away.  It still cooking meals somewhere in the Chicago burbs. 


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[NL_Weber_fan]

Steak sausage and fire.

[Dadkc]

Not exactly grilling, but a nice mess of Crappie none the less.


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[AZ2FL]

Not exactly grilling, but a nice mess of Crappie none the less.


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Nice cook, now's all you need is some cheese grits, slaw, baked beans and hush puppies.

Have you ever deep fried the backbones? Haha maybe my redneck is showing.

Cheers and thanks for sharing.

[AZ2FL]

Last night was fresh caught gulf Triple Tail with compound butter.


First time using parchment paper. It works well, I finished the fish directly on the grate.

[JEBIV]

Last night was fresh caught gulf Triple Tail with compound butter.


First time using parchment paper. It works well, I finished the fish directly on the grate.

parchment paper is a good trick LOL