Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: HoosierKettle on July 07, 2017, 11:00:13 AM
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Probably the tastiest thing that comes off my kettle would be smash burgers. I hate to admit it because they don't take on smoke or grill flavor and could be cooked inside.
What's yours?
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Recently friends and family have really liked the redfish I am doing on my kettle.
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Bacon wrapped tenderloin stuffed with spinach and artichoke dip. Everyone requests it
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Anything to do with chicken, so good,I just keep coming back.
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Those both sound great. I want to hear what others favorites are and make each one that I haven't made previously to expand my home menu.
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Beef bombs, jalepeno poppers stuffed with skirt steak.
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Jalapeño poppers with spicy sausage and cream cheese mixed up . And of course wrapped in bacon.
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chili in my dutch oven on the kettle
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Apple wood smoked turkey spun on the kettle rotisserie. *I asked Mrs. Cellar2ful and she confirmed my opinion.
(http://pics.weberkettleclub.com/images/2016/11/24/DSC02702.md.jpg)
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What's your number 1 thing?
That's a very difficult question to answer @HoosierKettle !
I will answer with what I'd consider my favorite, that is also extremely quick, easy and enjoyed by almost everyone, kids included.
GRILLED
Ribeye Teriyaki Sticks, with sticky rice and homemade mac salad.
(https://farm5.staticflickr.com/4005/34946156204_0f1ca8e0db.jpg)
BBQ
Pork Shoulder - Although not "quick", it doesn't require much prep and is a pretty predictable cook.
(https://farm5.staticflickr.com/4258/34946151514_38d5ce5c36_o.jpg)
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Brisket
Sent from my iPhone using Tapatalk(https://uploads.tapatalk-cdn.com/20170708/61d4431a73eee0ab253a3051a34d8167.jpg)
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Reverse sear Ribeye. We love steak night.
First try
(https://uploads.tapatalk-cdn.com/20170708/36c7607dd2da279f152ad5a979315d84.jpg)
(https://uploads.tapatalk-cdn.com/20170708/3a2b8eaaccb11f322aa4b71c2e81e413.jpg)
(https://uploads.tapatalk-cdn.com/20170708/f2b87004157325b8f05c58f65c256da3.jpg)
Better sear and more edge to edge. This is like butter.
(https://uploads.tapatalk-cdn.com/20170708/0b6dd6d57c42ca1b0b5ffbfb6f1740e0.jpg)
(https://uploads.tapatalk-cdn.com/20170708/975344f0a666f79d69da832dc4fb9f13.jpg)
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Tonight it's Reuben sandwiches!
(https://s19.postimg.org/42ciw042b/DSC00730.jpg) (https://postimg.org/image/bv36nza1b/)
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Can't decide
Wings
(https://uploads.tapatalk-cdn.com/20170708/83ce08622ace0f434662e2302560a936.jpg)
(https://uploads.tapatalk-cdn.com/20170708/0c521a53c0daf6ea85abd41fdb419456.jpg)
Pork tenderloin
(https://uploads.tapatalk-cdn.com/20170708/3b80a1dbf3a7c2fc2b9753a76271c6d1.jpg)
(https://uploads.tapatalk-cdn.com/20170708/880c3f9425a306621aa5e2e5bf127521.jpg)
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Balsamic marinated flank steak with honey lime shrimp. It’s a go to for my wife and I.
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You guys are making me hungry!!
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This is fantastic. Keep it coming. This is like a wkc greatest hits for food. I asked my wife what her favorite things were and she said pork butt for BBQ and New York strip for grilled item. I'm definitely going to cook up some of the mentioned items on here that I haven't made yet. Cellar2ful I've only done roti turkey once but that is definitely one of my favorites as well.
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(https://uploads.tapatalk-cdn.com/20170708/036775a65e4c2d5c1a805720a55b385e.jpg)been awhile, guess I'll have to make them soon to get some money shots
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London broil with butter and Parmesan cheese fettuccine
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(https://uploads.tapatalk-cdn.com/20170709/873872e3b024a300294913b4759d04b4.jpg)
(https://uploads.tapatalk-cdn.com/20170709/b13d6c3d7a943060a93ab0a479a9e450.jpg)
New to this but have made these 3 times and every time they turn out great. This last time I threw in some poppers. The poppers needed to cook a bit longer but the apple wood smoke was a good choice.
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Everything. I love my kettles and what they do for my food.
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@kemmons ok. I gotta make some of that. I'm guessing: tenderloin, premade spin dip, bacon wrap, and brown sugar on top? Single layer of bacon? Have you tried a bacon weave on one which is essentially a double layer? That make it too salty if you have tried?
My go to is cedar plank salmon with dill aioli.
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My Mac n cheese gets a ton of requests from family and friends and fish (https://uploads.tapatalk-cdn.com/20170712/338c004152df76db2f5dd1e488f392ce.jpg)(https://uploads.tapatalk-cdn.com/20170712/9e5f4083f578e91c7ef9448e58010d4c.jpg)(https://uploads.tapatalk-cdn.com/20170712/f4b8746a75aca74c2a26fd0657058297.jpg) (https://uploads.tapatalk-cdn.com/20170712/509a3e1a2ba796f3ce2b163e20d46a4c.jpg)
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so far for me being in the kettle game less than a year, tri tip , corn, baked potatoes and kettle beans
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Brisket...
(http://www.hhsbbq.com/dsp/05-31-14/brisket2.jpg)
(http://www.hhsbbq.com/dsp/05-31-14/brisket3.jpg)
(http://www.hhsbbq.com/dsp/05-31-14/brisket4.jpg)
And pulled pork...
(http://www.hhsbbq.com/dsp/05-31-14/butts2.jpg)
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Pulled pork is a must at my house.
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'Turds....yeah, probably 'Turds & MOINKS.....
(http://pics.weberkettleclub.com/images/2017/07/13/Copy3ofLateMayAsstd100.jpg) (http://pics.weberkettleclub.com/image/W1G)
.......or, fatties are nice.....
(http://pics.weberkettleclub.com/images/2017/07/02/9-2016040.jpg)
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Some fine looking cooks from everyone.
I have to change my number 1 thing to pulled pork and home made Cole slaw. I make a basic Cole slaw but substitute Tony's seasoning for salt and pepper. Kicks it up a little. I also finish my pork with a dusting of rub and a few dashes of a vinegar sauce. The cold crisp texture of the slaw against the warm tender smoked pork and the tangy flavor of the vinegar sauce is pretty close to heaven.
I recommend making your own fresh slaw if you haven't. I discovered it late in life because I never thought I liked it. My mother would put raw onion in it and I hate raw onion in anything to this day. It finally occurred to me that I can make slaw without onion. [emoji12]
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Chicken thighs. No joke: I hated chicken for my entire life... until I bought my Kettle and starting making my own BBQ sauce.
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Some fine looking cooks from everyone.
I have to change my number 1 thing to pulled pork and home made Cole slaw. I make a basic Cole slaw but substitute Tony's seasoning for salt and pepper. Kicks it up a little. I also finish my pork with a dusting of rub and a few dashes of a vinegar sauce. The cold crisp texture of the slaw against the warm tender smoked pork and the tangy flavor of the vinegar sauce is pretty close to heaven.
I recommend making your own fresh slaw if you haven't. I discovered it late in life because I never thought I liked it. My mother would put raw onion in it and I hate raw onion in anything to this day. It finally occurred to me that I can make slaw without onion. [emoji12]
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Try this y'all:
This is a rockin' slaw, straight off the Food Network website. Only thing different was instead of the sugar, add honey... personal taste.
Ingredients
3 tablespoons lime juice
1/2 teaspoon red chili flakes
1/2 teaspoon chili powder
6 tablespoons rice wine vinegar
1 teaspoon sugar
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups peeled, julienned jicama
1 cup, peeled, julienned carrots
1 cup shredded napa cabbage
1/2 cup thinly sliced red onion
1 cup julienned English cucumber
1/2 cup julienned red bell pepper
1 tablespoon cilantro, chopped
Directions
In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar (or honey), and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times.
Serve.
This is perfect in warm weather party situations... no mayo!
It is delish!
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My tops is tritip with seasoned coffee rub
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My tops is tritip with seasoned coffee rub
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(https://uploads.tapatalk-cdn.com/20170820/df78811c250175b1943ecb83fb708250.jpg)
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Gonna have to say dove poppers or fresh axis backstrap.
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^^^^^^^ I haven't had either of the last post but they sound awesome.
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Either steak,
(https://uploads.tapatalk-cdn.com/20170821/a8b108545b74cd6eabdf2bfbf96523ba.jpg)
Thighs,
(https://uploads.tapatalk-cdn.com/20170821/c6bf030656dc4ebbf9d9b1ecd1755eca.jpg)
Pulled pork,
(https://uploads.tapatalk-cdn.com/20170821/ab312032cfc81ac26039ef4990b036d8.jpg)
Or nachos. (https://uploads.tapatalk-cdn.com/20170821/3bf448d738e9dcf13751d14e27c75bc4.jpg)
Sticky Korean wings are popular too
(https://uploads.tapatalk-cdn.com/20170821/0c7a459fee066566bcb1326cac887344.jpg)
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Can't decide
Wings
(https://uploads.tapatalk-cdn.com/20170708/83ce08622ace0f434662e2302560a936.jpg)
......that's exactly the method I use on my MT to cook my chicken (I think you actually inspired me on a different thread a few months back as I was a noob back then!) - come out superb.
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For me it's pulled pork on the WSM, and porterhouse steaks on the grill. Honorable mention: pork spareribs on the WSM, and on the grill, that first burger of the season after local vine-ripened tomatoes are available.
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Can't decide
Wings
(https://uploads.tapatalk-cdn.com/20170708/83ce08622ace0f434662e2302560a936.jpg)
......that's exactly the method I use on my MT to cook my chicken (I think you actually inspired me on a different thread a few months back as I was a noob back then!) - come out superb.
When I am only doing a small amount of wings, that's the method. It works great. So crispy.
When I do a lot of wings, I use this method. This was 8.5 lbs.
(https://uploads.tapatalk-cdn.com/20170822/0f06deb118d67e11310df4990fd7eec0.jpg)
Top rack finished first, bottoms took another 10 minutes.
(https://uploads.tapatalk-cdn.com/20170822/239052a4b47d228e3b1b9428cc3441d6.jpg)
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Can't decide
Wings
(https://uploads.tapatalk-cdn.com/20170708/83ce08622ace0f434662e2302560a936.jpg)
......that's exactly the method I use on my MT to cook my chicken (I think you actually inspired me on a different thread a few months back as I was a noob back then!) - come out superb.
When I am only doing a small amount of wings, that's the method. It works great. So crispy.
When I do a lot of wings, I use this method. This was 8.5 lbs.
(https://uploads.tapatalk-cdn.com/20170822/0f06deb118d67e11310df4990fd7eec0.jpg)
Top rack finished first, bottoms took another 10 minutes.
(https://uploads.tapatalk-cdn.com/20170822/239052a4b47d228e3b1b9428cc3441d6.jpg)
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...wow!!! Looks tasty!!!
Seems that the chicken higher up gets more colouring than the lower placed chicken....
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Love an easy and quick meal with seafood. Also, like making breakfast during spring/fall.
[attachment deleted by admin]
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Can't decide
Wings
(https://uploads.tapatalk-cdn.com/20170708/83ce08622ace0f434662e2302560a936.jpg)
......that's exactly the method I use on my MT to cook my chicken (I think you actually inspired me on a different thread a few months back as I was a noob back then!) - come out superb.
When I am only doing a small amount of wings, that's the method. It works great. So crispy.
When I do a lot of wings, I use this method. This was 8.5 lbs.
(https://uploads.tapatalk-cdn.com/20170822/0f06deb118d67e11310df4990fd7eec0.jpg)
Top rack finished first, bottoms took another 10 minutes.
(https://uploads.tapatalk-cdn.com/20170822/239052a4b47d228e3b1b9428cc3441d6.jpg)
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...wow!!! Looks tasty!!!
Seems that the chicken higher up gets more colouring than the lower placed chicken....
Yes it does. It's hotter up there and the grease is also dripping down on the ones below.
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My favorite thing? Reverse Seared NY Strip smoked on bourbon barrel wood with Dizzy Pig's Cow Lick seasoning.
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Sear and slide ribeye (prime cut) and lobster tails. Cooking the lobster gives just enough time for the steak to rest.
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Gonna have to say dove poppers or fresh axis backstrap.
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Dove poppers? Please elaborate. The season is near.
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Gonna have to say dove poppers or fresh axis backstrap.
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Dove poppers? Please elaborate. The season is near.
Just the bacon wrapped with jalapeño and cream cheese treatment. We filet the breasts off the bone so you have two pieces of meat. Take a slice of jalapeño a small piece of onion and a little cream cheese and sandwich between the meat and wrap in bacon. I do them indirect pretty hot and usually baste with Tiger sauce at the end. Only a few more days till season. Shoot straight!
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Seems like I am most asked to make chicken bombs. They are too much work, so I decided to make "Long Bombs". 3 chicken thighs, two BIG jalapenos, and cheese for each one..
(http://pics.weberkettleclub.com/images/2017/08/25/20170205_162432.md.jpg) (http://pics.weberkettleclub.com/image/Wwh)
(http://pics.weberkettleclub.com/images/2017/08/25/20170725_155802.md.jpg) (http://pics.weberkettleclub.com/image/Wwf)
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That looks really good
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I'll have to try those chicken bombs. [emoji106]
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Keep it simple. Baked beans 👍 the best with spare ribs or pork butt drippings.
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I started reading this thread and it was painful! Too many good ideas in one place; I could not handle it!
On the kettle, I am a chicken guy. I grill anything, but the poultry stands out.
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I will say that the guys at work love my pulled pork stuffed jalapenos with cream cheese, wrapped in bacon. I grill them the night before, then take them to work the next day and heat them up in a toaster oven. And eat them around 8:30 in the morning... lol
(https://uploads.tapatalk-cdn.com/20170826/32272ef73e89277ff2b49efd778d97a6.jpg)
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