What's your number 1 thing?

[bbqking01]

My tops is tritip with seasoned coffee rub


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[bbqking01]

My tops is tritip with seasoned coffee rub


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[JVReich]

Gonna have to say dove poppers or fresh axis backstrap. 


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[Madpap]

^^^^^^^ I haven't had either of the last post but they sound awesome.


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[jaynik]

Either steak,


Thighs,


Pulled pork,



Or nachos.

Sticky Korean wings are popular too



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[deans6571]

Can't decide

Wings

......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.

[Dsorgnzd]

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.

[iCARRY]

Can't decide

Wings

......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.

Top rack finished first, bottoms took another 10 minutes.





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[deans6571]

Can't decide

Wings

......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.

Top rack finished first, bottoms took another 10 minutes.





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...wow!!! Looks tasty!!!

Seems that the chicken higher up gets more colouring than the lower placed chicken....

[GillingNoob757]

Love an easy and quick meal with seafood. Also, like making breakfast during spring/fall.

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[iCARRY]

Can't decide

Wings

......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.

Top rack finished first, bottoms took another 10 minutes.





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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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[Yendor]

My favorite thing? Reverse Seared NY Strip smoked on bourbon barrel wood with Dizzy Pig's Cow Lick seasoning.

[TheDude]

Sear and slide ribeye (prime cut) and lobster tails. Cooking the lobster gives just enough time for the steak to rest.

[Jon]

Gonna have to say dove poppers or fresh axis backstrap. 


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Dove poppers? Please elaborate. The season is near.

[JVReich]

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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