Grillin' & Chillin'

Discussion in 'Off Topic' started by Mister Bisley, Jun 16, 2018.

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  1. Jun 16, 2018 #1
    Mister Bisley

    Mister Bisley
    Wilsonville, OR
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    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!
     
    Last edited: Jun 16, 2018
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  2. Jun 16, 2018 #2
    Mister Bisley

    Mister Bisley
    Wilsonville, OR
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    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.

    20180615_195555.jpg 20180615_195205.jpg 20180615_190622.jpg
    20180615_203802.jpg
     
    Last edited: Jun 16, 2018
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  3. Jul 1, 2018 #3
    Mister Bisley

    Mister Bisley
    Wilsonville, OR
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    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! 20180629_190753.jpg 20180629_193441.jpg
     
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  4. Jul 1, 2018 #4
    DirectDrive

    DirectDrive
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    Yer livin' large, Bisley.


    :)
     
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  5. Jul 1, 2018 #5
    clearconscience

    clearconscience
    Vancouver, WA
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    FE755423-C582-4197-83FE-4D580096EB84.jpeg 8632EEA4-58D1-4D54-8246-3F97342247D7.jpeg 9A793ACA-BA02-4CF1-ACB3-9418BABF665F.jpeg 3570BC42-BF9C-4DE4-A618-7C01BA016747.jpeg

    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
     
    Last edited: Jul 1, 2018
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  6. Jul 1, 2018 #6
    Mister Bisley

    Mister Bisley
    Wilsonville, OR
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  7. Jul 1, 2018 #7
    LSWC

    LSWC
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    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 ;)

    packer.jpg
     
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  8. Jul 1, 2018 #8
    Mister Bisley

    Mister Bisley
    Wilsonville, OR
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    Looking good brother! Nice smoke ring.
     
  9. Jul 1, 2018 #9
    DirectDrive

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

    That looks "fork tender" !
     
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  10. Jul 1, 2018 #10
    E4mafia

    E4mafia
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    Ahem,


    Did you bring enough for the entire site?
     
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  11. Jul 1, 2018 #11
    LSWC

    LSWC
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    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?
     
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  12. Jul 1, 2018 #12
    filsonhand

    filsonhand
    In the Silicon Forest
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    Some pork shoulder lovin' from the smoker :D
    IMG_20170722_161739391.jpg
     
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  13. Jul 1, 2018 #13
    Mister Bisley

    Mister Bisley
    Wilsonville, OR
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    :s0110:Mmmmm mmmmm....pork shoulder
     
  14. Jul 1, 2018 #14
    pharmseller

    pharmseller
    Harrisburg
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    IMG_0113_zpswjhnu7we.jpg

    My standing rib roast can change your religion.



    P
     
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  15. Jul 2, 2018 #15
    Mister Bisley

    Mister Bisley
    Wilsonville, OR
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    Dang...check out the crust on that badboy! You got a rub recipe to share or is it “top secret”?;)
     
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  16. Jul 2, 2018 #16
    DirectDrive

    DirectDrive
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    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)
     
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  17. Jul 2, 2018 #17
    H2O MAN

    H2O MAN
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  18. Jul 2, 2018 #18
    UserNameInUse

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

    180527_200156cs.jpg
     
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  19. Jul 2, 2018 #19
    11Charlie

    11Charlie
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    Those look good!
     
  20. Jul 2, 2018 #20
    DirectDrive

    DirectDrive
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    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
     
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