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Started By
Message
Father's day 2020. Whatcha got on the grill?
Posted on 6/21/20 at 7:11 am
Posted on 6/21/20 at 7:11 am
8lb pork butt getting ready to catch some smoke. Who's with me? Pics to come.
16
Posted on 6/21/20 at 7:23 am to TigerFanatic99
Grilling chicken and oysters later today. 
Posted on 6/21/20 at 7:27 am to OTIS2
St Louis ribs
Posted on 6/21/20 at 7:40 am to Rouge
Beef ribs and pork loin
Posted on 6/21/20 at 7:41 am to TigerFanatic99
8lb butt, 2 racks of baby backs, and doing chicken quarters later. Also have a rack of St. Louis ribs in the sous vide that I will finish on the grill. Goal is to have everything ready for noon for my dad.
The butt is dragging though. Only at 170, wrapped an hour ago
The butt is dragging though. Only at 170, wrapped an hour ago
This post was edited on 6/21/20 at 7:43 am
Posted on 6/21/20 at 7:51 am to Bigryno7
That's a heavy haul. What are you cooking it on?
The snake in my kettle is just passing 170 coming up to temperature. It's being slow to catch. I need to get this thing on if we want dinner tonight.
The snake in my kettle is just passing 170 coming up to temperature. It's being slow to catch. I need to get this thing on if we want dinner tonight.
Posted on 6/21/20 at 8:25 am to TigerFanatic99
Finna do that smoked cheese dip for the fam
Posted on 6/21/20 at 8:28 am to TigerFanatic99
Two 9 lb butts on the primo
ETA: I guess they’d be buttes, since I got them for .99/lb
ETA: I guess they’d be buttes, since I got them for .99/lb
This post was edited on 6/21/20 at 8:29 am
Posted on 6/21/20 at 8:32 am to Politiceaux
Grill just now crossing 215. Its rising incredibly slow. I'm fighting the temptation to just throw some more coals on it. This may end up being breakfast tomorrow instead of dinner tonight.
The wind blew it over a week or two ago on the concrete and the lid feels just a little out of round. I've got the feeling I'm going to have hell maintaining temperature once it gets up there.
The wind blew it over a week or two ago on the concrete and the lid feels just a little out of round. I've got the feeling I'm going to have hell maintaining temperature once it gets up there.
Posted on 6/21/20 at 8:41 am to TigerFanatic99
Have a couple beef roasts that I’m gonna put on the Weber after lunch. Rubbing them with sea salt, BP, garlic powder, and a little chili powder. Gonna cook till r/MR and do something similar to Pit beef sandwiches .
Posted on 6/21/20 at 9:05 am to TigerFanatic99
Probably some steaks when I get off work in 2 hours
Posted on 6/21/20 at 9:42 am to TigerFanatic99
I’ll be using my weber kettle for the chicken. Ribs and pork butt on 18” weber Smokey mountain.
I just got the Smokey Mountain and my temps are flaring when the lid came off to wrap pork and put ribs on. I guess I need to make sure I get the lid off and back on ASAP. Other than that it’s been working great.
I just got the Smokey Mountain and my temps are flaring when the lid came off to wrap pork and put ribs on. I guess I need to make sure I get the lid off and back on ASAP. Other than that it’s been working great.
Posted on 6/21/20 at 9:43 am to TigerFanatic99
No grill but we are frying up some fish my dad caught last week.
I’m making a dip from fresh sweet corn I got at the farmers market yesterday. Mom is making pasta salad, heavy on the veggies.
Life is good
I’m making a dip from fresh sweet corn I got at the farmers market yesterday. Mom is making pasta salad, heavy on the veggies.
Life is good
Posted on 6/21/20 at 9:57 am to TigerFanatic99
Going to smoke some big ol leg quarters with some Alabama white sauce on some and some sweet baby rays on others. T NuNus boudin. Sides of baked beans, baked Mac, and some carrots. Dessert will be some vanilla ice cream topped with some Elmers gold brick egg magic shell topping.
Posted on 6/21/20 at 9:59 am to TigerFanatic99
No grill today. Blue crabs baybay
Posted on 6/21/20 at 10:27 am to TigerFanatic99
I’m planning to cut 6 chickens in half and BBQ them for supper to bring to pop’s for my parents and siblings family’s.
Posted on 6/21/20 at 10:30 am to TigerFanatic99
Brisket just hit 12hrs on the egg and still going.
Posted on 6/21/20 at 10:53 am to TigerFanatic99
About to drop a few filets in the sous vide.
Too hot outside to watch the smoker all day.
Too hot outside to watch the smoker all day.
Posted on 6/21/20 at 10:54 am to CBLSU316
Thankffully not slaving over the smoker today, just finishing up some smoked queso by request to bringnto family father day pool party later. Work is almost done.
This post was edited on 6/21/20 at 10:56 am
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