TheCrest4
#UrbanLumberJack
Grilling postponed until tomorrow haha
The Grill/Grilling thread
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TheCrest4
#UrbanLumberJack
How did they turn out?Smoking a few chickens today.
Happy end to 2015.......
Michigan Slice
This Guy Cant dance...
Smoking a few chickens today.
I always found them hard to keep lit....
?
Might throw some pork butts on for tonight.
Strips and pineapple brats tonight
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TheCrest4
#UrbanLumberJack
Nice I was thinking about cleaning the grill tomorrow and cooking up chicken.
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Stuffed chicken grillers , avocado and brats tonight
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OITW
Well-known member
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Stuffed chicken grillers , avocado and brats tonight
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Looks fantastic!
The Papa
2015 Fantasy Golf Winner
TriTip now. Hot links next. Added to baked potatoes, baked beans and salad.
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Looks like steaks for dinner tonight!!
Fourputt
Head Rules Official
Last fall roasting Hatch chiles.
TheCrest4
#UrbanLumberJack
Love seeing this thread pop back up reminds me that I need to clean the grill after the Winter.
TheCrest4
#UrbanLumberJack
Flank steak tonight on the grill
Last fall roasting Hatch chiles.
what do you do with them after you roast them?
TheCrest4
#UrbanLumberJack
Every griller needs this
Got it for Christmas finally getting to use it
Got it for Christmas finally getting to use it
TheCrest4
#UrbanLumberJack
Steak on
Dirty grill... BeefCake will be disappointed
Dirty grill... BeefCake will be disappointed
Grilled Chicken, southwest marinade
TheCrest4
#UrbanLumberJack
Looks delicious buddy.Grilled Chicken, southwest marinade
TheCrest4
#UrbanLumberJack
Yes please
Fourputt
Head Rules Official
Peel and freeze them. Use them in all sorts of things from green chile sauce to hamburgers to burritos to whatever I want chiles in.
Current set up
Current set up
Have a 28" stainless steel char broil professional series grill and a smokin-it model #2 electric smoker. Nothing better than ribs on the smoker, a full should've, and Aron Zacappa 23 Anos rum in my glass
Current set up
Have a 28" stainless steel char broil professional series grill and a smokin-it model #2 electric smoker. Nothing better than ribs on the smoker, a full should've, and Aron Zacappa 23 Anos rum in my glass
I tried reverse searing tonight. 18oz ribeye, probably 1.5-2" thick. 275 for an hour in the oven, then a couple minutes per side on the kamado. probably could have used 35-45 in the oven instead of the hour, but the flavor and texture were excellent. something I'll continue to work on.
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