Calling All WKC Members

[JEBIV]

look awesome @Stoneage thanks for sharing

[1spacemanspiff]

Bombay Chestnut is heading to IPE...

[bamakettles]

Bombay Chestnut is heading to IPE...

Cannot wait to see the outcome!!

[Squisjhy]

Hello Everyone. Here's my contribution. A friend of mine said that there was no way that fancy grill of mine would even get up to 200°F in the subzero temps we had a couple of weeks ago. Had to prove him wrong.

Sent from my SM-N986U using Weber Kettle Club mobile app

[bamakettles]

Hello Everyone. Here's my contribution. A friend of mine said that there was no way that fancy grill of mine would even get up to 200°F in the subzero temps we had a couple of weeks ago. Had to prove him wrong.

Sent from my SM-N986U using Weber Kettle Club mobile app

Nice!  Cool to see the roaring fire paired with snow on the table......  Food looks legit.

[JasonBriski]

Some beef short ribs and buffalo chicken jalapeño poppers I did last weekend.

[Gringo]

Picture perfect!  Rib bark is excellent and pull back gives you a grate handle!!


Sent from my iPhone using Weber Kettle Club

[bamakettles]

Some beef short ribs and buffalo chicken jalapeño poppers I did last weekend.

Oh heck yeah - poppers and beef ribs, two of my favorites!  Looks delicious.

[JasonBriski]

THANKS GREG, I HIGHLY RECOMMEND STUFFING YOUR POPPERS WITH BUFFALO CHICKEN, WAS MY FIRST TIME TRYING IT, TURNED OUT GRATE!

[bamakettles]

THANKS GREG, I HIGHLY RECOMMEND STUFFING YOUR POPPERS WITH BUFFALO CHICKEN, WAS MY FIRST TIME TRYING IT, TURNED OUT GRATE!

Grate idea!  We bought some buffalo chicken dip at Costco this past weekend for a family get together and it was really good.  Great idea to put that in a popper.....

[FlashHokie]

Here's some wings using the vortex. I let these air dry in the fridge for a day and seasoned with the Bearded Butcher's Ranch seasoning. Tossed some in buffalo sauce too but were delicious right off the grill and super crispy skin.

Sent from my SM-G996U1 using Tapatalk

[Stoneage]

Different track.
We were having a get together at a private lake & I brought a giant ham.
we always have a big fire-pit going & a giant BBQ/smoker.
At the end of the evening things were winding down & everyone was about to turn in.
I snagged a bunch of coals from the fire & put them in on top of the dwindling smokers fuel & throttled back the unit.
Next we put hot sauce (your choice of brand) & a whole jar of orange marmalade in a SS bowl & mixed them thoroughly, about a 50/50 mix, then added a splash of sesame oil.
This was poured over & brushed into the (cooked) giant ham. It was then closed up in the smoker for the night & I turned in as it was for a breakfast meat!
Come morning I had to fight off a few hungry campers who were being driven crazy by the smells. they were sneaking tastes from the ham by hacking bits off with pocket knives then re-closing the lid. I call that a success.