What's on the Grill Tonight?

[LSWC]

Have ribs, a small trip tip, as well as chicken for later today. Prefer griled teriyaki chicken to running it on the smoker... both cookers will help out today.

 

[bbbass]

one of my one time favorites (Chopped) has turned into a cheer leader for gay/tranny chefs.

Tube steak... just sayin.

 

[YoungBlood]

75 lbs of tri tip a few weeks ago for a wedding. Also 3 racks of st louis ribs...just cuz

 

[KKG]

75 lbs of tri tip a few weeks ago for a wedding. Also 3 racks of st louis ribs...just cuz

View attachment 605695

Looks like a Good Snack!!!

 

[2Wheels4Ever]

Spatchcock chicken with garlic butter corn tonight.

 

[KKG]

Spatchcock chicken with garlic butter corn tonight.View attachment 607779

Ain't Summer Wonderful!!! KKG

 

[2Wheels4Ever]

Ain't Summer Wonderful!!! KKG

I do this year round out here!

 

[Fishonshawn]

1 1/2" thick smoked ribeye.

 

[2Wheels4Ever]

Some chicken with a homemade sauce.

 

[Ura-Ki]

Gotta love some Barn Yard Pimp for dinner!

 

[Helocat]

Pork ribs, butt, shoulder, snout........ well a whole pig.

 

[41mag]

Burger, chicken/basil dogs & Basque chorizo

 

[2Wheels4Ever]

I grew up next to a Lebanese family, and they kindly shared some of their amazing recipes. Kafta and kabobs with home made pita is one of my favorite things in this world.

 

[2Wheels4Ever]

I slaughtered one of my cows today and was dying to get the back strap on the grill. Snow be damned.

 

[Member 5605]

Since I don't grill.... wonderful butternut squash from the farm. Steamed with a pad of butter. Lovely.

 

[2Wheels4Ever]

Brats and bourbon tonight. Damn it's cold

 

[2Wheels4Ever]

Simple burgers tonight from the cow we slaughtered this fall.

 

[2Wheels4Ever]

Pork ribs off the smoker.

 

[2Wheels4Ever]

If you've never had smoked pork loin, you are missing out. Injected with salted garlic butter. Dry rub then glaze at 135. 225 until internal temp hits 145. It's never dry and has a great smoked pork flavor.

 

[Ura-Ki]

If you've never had smoked pork loin, you are missing out. Injected with salted garlic butter. Dry rub then glaze at 135. 225 until internal temp hits 145. It's never dry and has a great smoked pork flavor.View attachment 651845View attachment 651846

What time should I show up, and what are we drinking? Always up for a tasty helping of Pork done right!