Grillin' & Chillin'

[Mister Bisley]

Alright pitmaster's...It's pretty much summer and about time we fire up the grill and share those outdoor culinary masterpieces.


Use this thread to post pics of your creations on the barbecue, share any grilling tips, recipes or any cool pics taken while chilling out in the backyard or park and getting your grill on.

Dutch oven cooking and smoker pics encouraged.

Love, Peace and Bacon Grease!

 

[Mister Bisley]

I'll go first. Made a homemade dry rub and put it on some tri-tip steak tonight and it turned out great! Side was roasted reds with orange bell peppers, onions and garlic.

Cerveza just enhances the flavor.

 

[Mister Bisley]

BBQ chicken over a Summer Wedge salad. Iceberg lettuce with yellow corn, salsa, diced cucumber, diced red onion, cherrywood smoked bacon and blue cheese dressing. Yeah buddy!

 

[DirectDrive]

Yer livin' large, Bisley.

 

[clearconscience]

I’m spoiled with the costco filet mignon.

Bbq some asparagus and corn.

Doesn’t get better.

Tonights menu:
Chicken breast marinated in spicy teriyaki for 48hrs
Corn
Mac salad

 

[Mister Bisley]

View attachment 474333 View attachment 474334 View attachment 474335

I’m spoiled with the costco filet mignon.

Bbq some asparagus and corn.

Doesn’t get better.

Tonights menu:
Chicken breast marinated in spicy teriyaki for 48hrs
Corn
Mac salad

I’ll bring the beers...say 6 O’clock?

 

[LSWC]

Here's a 12# packer brisket from a week or so back... 7 hour cook with 3 in the cooler once it came off.
It was a great day, and a lot of food for 3 people

 

[Mister Bisley]

Here's a 12# packer brisket from a week or so back... 7 hour cook with 3 in the cooler once it came off.
It was a great day, and a lot of food for 3 people

View attachment 474365

Looking good brother! Nice smoke ring.

 

[DirectDrive]

Here's a 12# packer brisket from a week or so back... 7 hour cook with 3 in the cooler once it came off.
It was a great day, and a lot of food for 3 people

View attachment 474365

Beautiful !
Let's get some more Low 'n Slow on here !

That looks "fork tender" !

 

[E4mafia]

Ahem,


Did you bring enough for the entire site?

 

[LSWC]

I could cook enough for 50 people, but didn't purchase the commercial cookers...
Only about once every other year do I run into the situations where all of my smokers and BBQ's are in use at once. So a bigger, better, smoking beast would get *some* use...

Do others find a regular need to feed the entire block?

 

[filsonhand]

Some pork shoulder lovin' from the smoker

 

[Mister Bisley]

Some pork shoulder lovin' from the smoker
View attachment 474484

Mmmmm mmmmm....pork shoulder

 

[pharmseller]

My standing rib roast can change your religion.



P

 

[Mister Bisley]

View attachment 474536

My standing rib roast can change your religion.



P

Dang...check out the crust on that badboy! You got a rub recipe to share or is it “top secret”?

 

[DirectDrive]

Dang...check out the crust on that badboy! You got a rub recipe to share or is it “top secret”?

Er....um.....pardon me Mr. Bisley.
Crust is on pies.
That my good man is called bark.

I have a C&C rub that is great bark enhancer for beef.
Made from finely ground espresso coffee and baker's cocoa powder.
I'll post it up when I get a chance.
(and no, you don't taste the coffee or cocoa)

 

[H2O MAN]

 

[UserNameInUse]

I'm just learning but starting to have some success. These were done on a Weber kettle.

 

[11Charlie]

I'm just learning but starting to have some success. These were done on a Weber kettle.

View attachment 474596

Those look good!

 

[DirectDrive]

I'm just learning but starting to have some success. These were done on a Weber kettle.

View attachment 474596

Very, very nice !
Nice bark (looks like you did Memphis style ?)
Got the smokering and the nice pullback.

I use Malcolm Reed's guidance, also on a Weber (22.5" OTG)
Nice thing about Memphis is you can sauce some towards the end of the cook for any sauce lovers in the crowd. Best of both worlds AND NO WRAPPING REQUIRED !
Memphis Style Dry Ribs