What's on the Grill Tonight?

[2Wheels4Ever]

Teriyaki chicken tonight.

 

[2Wheels4Ever]

Lazy man's kabobs with some flat bread.

 

[Swiss_Cheeze]

I'm jealous of all. Working my way to vegan through vegetarian. Found these for snacking.

 

[Mikej]

Something for all you "Griller's" out there to hum along with while your standing over your Weber's burnin' meat!

 

[2A2Dend]

A SLAB of COHO, with an ample layer of Walla-Walla Sweet Onions, and a green salad.
And a few beers.

 

[JamesG]

Not on the grill but I am frying up a batch of razor clams. Doesn't get much better.

Thanks
James

 

[2Wheels4Ever]

Smoked pork loin always turns out great.

 

[Mikej]

Smoked pork loin always turns out great.View attachment 681231View attachment 681232

Would you mind telling me what temps and seasonings, time, you use on that? I'm not much of a pork loin guy because they're so easy to cook dry and flavorless. too lean for my tastes. I'm more of a pork butt guy. That thing looks Mavelous!! I'll do the country ribs with indirect heat on the Weber with apple wood, for an hour, and then finish off in the oven at 225 for another hour or more.

 

[slimmer13]

New York's and some Longboards

 

[2Wheels4Ever]

Would you mind telling me what temps and seasonings, time, you use on that? I'm not much of a pork loin guy because they're so easy to cook dry and flavorless. too lean for my tastes. I'm more of a pork butt guy. That thing looks Mavelous!! I'll do the country ribs with indirect heat on the Weber with apple wood, for an hour, and then finish off in the oven at 225 for another hour or more.

Smoked loin is the only way to do it.

I like to inject with a salted garlic butter sauce before smoking (butter, garlic powder, white pepper, seasoning salt, chicken broth.) A lot of others will brine it. Then I rub liberally with your favorite BBQ rub. I do kosher, garlic and onion powder, pepper, cumin, allspice, ginger, paprika, chilli powder, and seasoning salt. Light on the allspice, ginger and cumin. Sometimes I'll add a good bit of brown sugar if the sauce is not very sweet.

Then I smoke it pretty hot (around 250-260) until internal temp hits just shy of 140. Slather it with sauce, continue to smoke until 145 and pull it off. Give it a good 15m to rest or all the juice comes running out.

Usually won't take more than 3 hours, more like 2.

I also like to keep a good bit of water over the heat so the humidity stays high.

 

[nammac]

Nutin' fancy, chicken breast fillets marinated in low sodium soy sauce, olive oil and pressed garlic. Served with baked taters and steamed French beans... Dawn of the Red is the drink of choice as I grille tonight...

 

[WAYNO]

I did fast food tonight.

 

[Mikej]

Smoked loin is the only way to do it.

I like to inject with a salted garlic butter sauce before smoking (butter, garlic powder, white pepper, seasoning salt, chicken broth.) A lot of others will brine it. Then I rub liberally with your favorite BBQ rub. I do kosher, garlic and onion powder, pepper, cumin, allspice, ginger, paprika, chilli powder, and seasoning salt. Light on the allspice, ginger and cumin. Sometimes I'll add a good bit of brown sugar if the sauce is not very sweet.

Then I smoke it pretty hot (around 250-260) until internal temp hits just shy of 140. Slather it with sauce, continue to smoke until 145 and pull it off. Give it a good 15m to rest or all the juice comes running out.

Usually won't take more than 3 hours, more like 2.

I also like to keep a good bit of water over the heat so the humidity stays high.

So are you one of those folks that keep coals going in another place to put in the main grill while you cook? I'm just a neophyte cooking with charcoal and the Weber.

 

[2Wheels4Ever]

So are you one of those folks that keep coals going in another place to put in the main grill while you cook? I'm just a neophyte cooking with charcoal and the Weber.

I absolutely love my webber and I grill on it year round, but I never mastered smoking with it. Every time I tried my temps would fluctuate from 175 to 350 . I use a little propane Coleman smoker and I'm really happy with the meat that comes off of it. I even tapped in a 4in diameter pipe that powers my wood smoke house for jerky and sausages.

 

[AshWilliams]

Lazy man's kabobs with some flat bread.View attachment 664943

I see I'm not the only one who does Flatbread on the grill. I like to do Naan bread on my kamado cooker.

 

[malakajim]

Smoked pork loin always turns out great.View attachment 681231View attachment 681232

Dang that makes me hungry for some pork loin! I haven't smoked one since Super Bowl.
I stuffed it with a pepper and cheese mix then wrapped it in bacon. Next to that is a meatloaf also wrapped in bacon.
Yeah, I have a bacon problem.. .

 

[RVTECH]

Yeah, I have a bacon problem.. .

LOL! Me too!

Smoked bacon wrapped chicken thighs!

 

[v0lcom13sn0w]

we had filets the other night

 

[malakajim]

Where's the fillet?

Haha! Looks great.

 

[BSDave]

Got a new Green Mountain Grill on Friday.

View attachment 589467

Last night:

View attachment 589468

Did a flat iron steak the night before, and a Papa Murphys pizza tonight.

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