After visiting with the in laws we got back Sunday in time to have some fun with the kettles..... didn't get the ribs on until 3pm so we opted for salmon seared on the summit for our dinner, had ribs last night. Used the corn n tater ring on the red SE, ribs on Marilyn - first ribs on her since a beach trip with my brother in 2021. Fun to have 3 going at once.
Hoping everyone had a great Father's Day!
Cheers
A few more pics.....
Good looking food! It's really fun having 2-3 grills going at once. We won't have fresh corn for a couple of weeks up here. Looking forward to it.
Looks so good! 26 is a great size! Must resist!
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Quote from: ASpitzer on June 17, 2025, 08:27:25 AMGood looking food! It's really fun having 2-3 grills going at once. We won't have fresh corn for a couple of weeks up here. Looking forward to it.
Thanks so much Anthony, love having multiple cooks going at once. This was the first bite of corn I've had this year and it didn't disappoint. Looking forward to more....
Quote from: Tommie on June 17, 2025, 09:31:38 AMLooks so good! 26 is a great size! Must resist!
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Thanks Tommie! Agree, the 26 is a wonderful size to cook on. I've got the Glen Blue from 2020 and a 1975 Aristocrat flat top that we use for special occasions / large family stuff. Very handy!
All of your food looks yummy! Three bbq's at once. I haven't been down that road yet. I think I've done two though. Looks challenging. It's all about timing perhaps.
I use Killer Hogs products also. I'm a big fan of HowToBBQRight/Malcolm Reed. I try some of his recipes on Social Media, buy his products, listen to his podcasts etc.
That looks like a fun cook. Love the corn with the pulled back husks and a little color. Can't beat that presentation.
I "like" to do corn that way, but it's so messy I usually just give up and husk it.
The ribs look great. Salmon looks good too, even tho I'm not a fan of grilled fish.
If I keep looking at pics like this, I may have to get over that. ;)
Quote from: Babekyu on June 17, 2025, 11:20:21 AMAll of your food looks yummy! Three bbq's at once. I haven't been down that road yet. I think I've done two though. Looks challenging. It's all about timing perhaps.
I use Killer Hogs products also. I'm a big fan of HowToBBQRight/Malcolm Reed. I try some of his recipes on Social Media, buy his products, listen to his podcasts etc.
Thank you! Yes, timing is key and also planning easy cooks like ribs that don't need to be babysat. I'd never tag team pizza and corn or smash burgers and a side. Cooks that move quickly need their own attention.
Agree, I love to watch Malcolm Reed's videos and have used his products for years. This HOT rub is actually about 5 years old and still tastes fantastic. I've got so many rubs I need to use. They tend to build up in the cabinet quickly. I'm on a no rub purchase plan for the rest of the year lol.
Quote from: OkieGirl on June 18, 2025, 04:39:36 AMThat looks like a fun cook. Love the corn with the pulled back husks and a little color. Can't beat that presentation.
I "like" to do corn that way, but it's so messy I usually just give up and husk it.
The ribs look great. Salmon looks good too, even tho I'm not a fan of grilled fish.
If I keep looking at pics like this, I may have to get over that. ;)
Thanks Brenda! The corn was actually very easy.... soaked in a cooler half full of water for a few hours and then stuck them on the ring for about an hour at 350f - 375f according to lid temp. The husks and silks pulled back super easily and I cut them off at the base after adding a little char. Add butter and salt and man oh man....
We've actually decided we don't care for fish grilled over charcoal. We prefer a cast iron skillet with butter and olive oil with Red Lobster seasoning. Give it a try, you might like it! Frozen Cod and skinless Salmon from Costco or BJ's club are our favorites. They come individually wrapped / vac sealed and we just thaw two filets in cool water in bag when we're in the mood. We also cook scallops this way as I'm sure you've seen. ;)