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2021 Official Gratuitous Grilling/BBQ/Cooking Thread
- Thread starter chezuki
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Gonna smoke a spiral ham Easter morning. 11 lb beauty.Yeah, baste every 20 min. Mine was on a rotisserie.
Been picking up ribeyes at Aldi's for Friday date night with my squeeze.
Keeping it simple with natural, hardwood charcoal on the grill cooking the sides on the stovetop until better weather.
Pay no attention to the appetizer in the picture, it's just there for effect................I promise.
Jaybird1980
Grandmaster
Easter dinner
Brother, that wing looks like its been cooked to perrrrrrr-fection.
You ever get overwhelmed with leftovers, I'm here to help.
Grilled/BBQ chicken is not my strong game but can eat a whole bird by myself.
Jaybird1980
Grandmaster
Haha, yeah wings have a fine line of when they're done and then over done. I've messed up plenty. A whole bird is actually easier I think.
I smoked some spare ribs, sausages, and chicken breasts yesterday, and grilled some burgers, stuffed and wrapped chicken breasts and some brats. Wife made some potato salad, macaroni salad, baked beans and deviled eggs as well. Got plenty to eat for several days now.
Just some barnyard buzzards...
Why is it that when you smoke a pork butt or pork belly it takes a nasty, fatty, unappetizing chunk of meat and turns it into something completely amazing but chicken is just chicken no matter what? I mean, this ain't bad, but it's still just chicken.
Why is it that when you smoke a pork butt or pork belly it takes a nasty, fatty, unappetizing chunk of meat and turns it into something completely amazing but chicken is just chicken no matter what? I mean, this ain't bad, but it's still just chicken.
I picked up a rope of mild Italian sausage from a local meat market today. Added some peppers and onions and served on nice fresh Turano French rolls.
When at the market, I requested 3 feet of sausage. I didn't really pay attention while the guy wrapped it as I admiring their other delicacies. When I unwrapped it this afternoon, I discovered he gave me 6 feet! Oh well, got enough in the freezer now to do it again.
When at the market, I requested 3 feet of sausage. I didn't really pay attention while the guy wrapped it as I admiring their other delicacies. When I unwrapped it this afternoon, I discovered he gave me 6 feet! Oh well, got enough in the freezer now to do it again.
Looks mighty good. What temperature and how long?This is the 3rd ham I’ve done on the pellet grill in 4 weeks...Just can’t get enough of it!
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Used Dijon mustard for a binder, spread out the ham and seasoned inside the ham slices with Malcom Reed BBQ seasoning, cherry pellets, 250-275 temp, spritz with pineapple juice, takes about 2.5-3 hours to get IT to 140!
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Jaybird1980
Grandmaster
Cream cheese and jalapenos stuffed chicken breast.
Haven't smoked anything yet this spring but it's coming very soon. Last year I bought a gigantic smoker and it was just too big. I downsized today and made a little money on top of the new (to me) Old Country smoker. I believe it is the Pecos model so nothing super fancy but it should get the job done assuming I keep it out of the wind while I'm smoking.
Jaybird1980
Grandmaster
Looks good, a coat of paint will fix it right up and it'll last quite a few more yearsHaven't smoked anything yet this spring but it's coming very soon. Last year I bought a gigantic smoker and it was just too big. I downsized today and made a little money on top of the new (to me) Old Country smoker. I believe it is the Pecos model so nothing super fancy but it should get the job done assuming I keep it out of the wind while I'm smoking.
Haven't smoked anything yet this spring but it's coming very soon. Last year I bought a gigantic smoker and it was just too big. I downsized today and made a little money on top of the new (to me) Old Country smoker. I believe it is the Pecos model so nothing super fancy but it should get the job done assuming I keep it out of the wind while I'm smoking.
Looks like it outta get the job done!!
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