Flying Wedge
Active member
Looks amazing JB. I so want to fire up my Kamado today. However with 30 mph winds, heavy snow and temps around 20F. I don't see it happening.
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Here's some pre BBQ pics.
Rub is on sweet pork sausage
Cooked up some thick cut bacon and spread it throughout
The bacon basket weave
Everything rolled in, not as tight as I'd like it but it'll do
More rub and sauce. Food allergies in the house make the left side sans sauce
Now it's smoking away with hickory wood. Will probably take a couple hours.
They are really good, but I literally feel my heart screaming as I eat it, so I only do one every now and then.
Thats cute!!Smoked pork shoulders on a Webber, for pulled pork sandwiches. They came out awesome!
My neighbor!
Had this in the wrong forum. Smoked turkey ready to carve
Yiu know I always have plenty for you and jennMy neighbor!
So what is everyone's routine for cleaning their grille?
Depends on the mess. In most cases, heat up very hot and use my wire brush and the stuff just falls off. Then make sure you let it burn off, because grease smoke is quite bitter.
Looks great what kind of wood did you use.
Depends on the mess. In most cases, heat up very hot and use my wire brush and the stuff just falls off. Then make sure you let it burn off, because grease smoke is quite bitter.
On my #BGE I do the same thing, get it real hot and let it clean itself like a self cleaning oven in a way.
Also twice a year and take all the internal ceramic out and use a leaf blower to clean it out. When you do that just make sure you stay upwind as the dust will fly