Summer food/grill

Tyson · Jun 18, 2015

What does your grill look like?

4x4Runner · Jun 18, 2015

It's not a propane POS! No pics but I stand by my Weber 22.5"! Wait, may have one here

se7enine · Jun 19, 2015

Jtcmedic · Jun 19, 2015

pork chops big green egg

Jtcmedic · Jun 20, 2015

Killed the post

Tyson · Aug 15, 2015

anymore out there with their grills in action?

95SLE · Aug 25, 2015

That should about do it for tonight.

ImpulseRed008 · Aug 25, 2015

95SLE said: ↑

That should about do it for tonight.
Click to expand...

Hardscrabble · Aug 25, 2015

Tonights dinner for the family.

MGtaco2.7 · Aug 25, 2015

Tyson · Aug 25, 2015

95SLE said: ↑

That should about do it for tonight.
Click to expand...

You can cook for me anytime. Haha
Looks awesome

916carl · Aug 26, 2015

95SLE · Aug 26, 2015

916carl said: ↑

Click to expand...

Carl: Is that a tin foil flat tray sitting on top of the burners or flavor bars?

916carl · Aug 26, 2015

95SLE said: ↑

Carl: Is that a tin foil flat tray sitting on top of the burners or flavor bars?
Click to expand...

No. That tray is sloped towards one end of the grill so grease and stuff will channel into a collection bucket. I covered it with foil to make it easier to clean.

jethro · Aug 27, 2015

ForeRunner said: ↑

It's not a propane POS! No pics but I stand by my Weber 22.5"! Wait, may have one here
Click to expand...

You are on the right track but really shouldn't shit talk POS anything when you are using COMPRESSED PETROLEUM CHARCOAL BRICKETTS!!! You are only allowed to shit talk other grill users if you are using natural lump coal without any accelerants or starters. Get a chimney starter and some cowboy coal in there!! Oh, and not skirt steak or whatever that is... you can cook that better on a propane POS to be honest... get something that responds well to smoking for at least an hour or two. Steak is actually ideal on propane becasue you can cook it hot as hell. Bone in chicken, ribs, a pork loin or shoulder is what you want to slow smoke... COME ON NOW, you own a smoker- STEP UP TO REAL BBQ with that Weber!!!

Here is a 10lb pork loin that I injected with a mixture of apple juice, water, sugar and Worcestershire sauce, then dry rubbed, then wrapped with a lb of bacon and chilled in the fridge overnight. I slow smoked at 225 for 3 hours until internal 145F, then let to sit for a half hour. This is at the 2 hour mark, I'm sorry I have no pics finished or the inside, I was too drunk by that point and everyone was ready to devour.

4x4Runner · Aug 27, 2015

jethro said: ↑

You are on the right track but really shouldn't shit talk POS anything when you are using COMPRESSED PETROLEUM CHARCOAL BRICKETTS!!! You are only allowed to shit talk other grill users if you are using natural lump coal without any accelerants or starters. Get a chimney starter and some cowboy coal in there!! Oh, and not skirt steak or whatever that is... you can cook that better on a propane POS to be honest... get something that responds well to smoking for at least an hour or two. Steak is actually ideal on propane becasue you can cook it hot as hell. Bone in chicken, ribs, a pork loin or shoulder is what you want to slow smoke... COME ON NOW, you own a smoker- STEP UP TO REAL BBQ with that Weber!!!
Click to expand...

Nothing wrong with a little Kingsford lump charcoal, and I used a chimney to get it going BTW. It's all I ever use to get the charcoal going. That skirt steak you see is called carne asada, probably something you New Englanders aren't too familiar with.

It's been used to smoke chicken, ribs and a few Boston Butts.

KTNXBAI

Tyson · Aug 27, 2015

jethro said: ↑

You are on the right track but really shouldn't shit talk POS anything when you are using COMPRESSED PETROLEUM CHARCOAL BRICKETTS!!! You are only allowed to shit talk other grill users if you are using natural lump coal without any accelerants or starters. Get a chimney starter and some cowboy coal in there!! Oh, and not skirt steak or whatever that is... you can cook that better on a propane POS to be honest... get something that responds well to smoking for at least an hour or two. Steak is actually ideal on propane becasue you can cook it hot as hell. Bone in chicken, ribs, a pork loin or shoulder is what you want to slow smoke... COME ON NOW, you own a smoker- STEP UP TO REAL BBQ with that Weber!!!

Here is a 10lb pork loin that I injected with a mixture of apple juice, water, sugar and Worcestershire sauce, then dry rubbed, then wrapped with a lb of bacon and chilled in the fridge overnight. I slow smoked at 225 for 3 hours until internal 145F, then let to sit for a half hour. This is at the 2 hour mark, I'm sorry I have no pics finished or the inside, I was too drunk by that point and everyone was ready to devour.

Click to expand...

dang that looks good!!!

cheech1 · Aug 27, 2015

Just read this thread for the first time. Now I want to go home & start up the fire. But shit, it's raining!

jethro · Aug 28, 2015

ForeRunner said: ↑

. That skirt steak you see is called carne asada, probably something you New Englanders aren't too familiar with.

It's been used to smoke chicken, ribs and a few Boston Butts.

KTNXBAI
Click to expand...

Oooh, carne asada, yes I have heard of it- yum! I'm just poking fun with the coal- there are foodies that will tell you a smoker needs to be thrown away if Kingsford burns in it even once (I am not one of those).

myusername2015 · Sep 1, 2015

jethro said: ↑

You are on the right track but really shouldn't shit talk POS anything when you are using COMPRESSED PETROLEUM CHARCOAL BRICKETTS!!! You are only allowed to shit talk other grill users if you are using natural lump coal without any accelerants or starters. Get a chimney starter and some cowboy coal in there!! Oh, and not skirt steak or whatever that is... you can cook that better on a propane POS to be honest... get something that responds well to smoking for at least an hour or two. Steak is actually ideal on propane becasue you can cook it hot as hell. Bone in chicken, ribs, a pork loin or shoulder is what you want to slow smoke... COME ON NOW, you own a smoker- STEP UP TO REAL BBQ with that Weber!!!

Here is a 10lb pork loin that I injected with a mixture of apple juice, water, sugar and Worcestershire sauce, then dry rubbed, then wrapped with a lb of bacon and chilled in the fridge overnight. I slow smoked at 225 for 3 hours until internal 145F, then let to sit for a half hour. This is at the 2 hour mark, I'm sorry I have no pics finished or the inside, I was too drunk by that point and everyone was ready to devour.

Click to expand...

Wow!! That loin looks awesome. Showed my wife and now she wants me to do one on our 22.5 weber kettle. How did it turn out? What was your injection ingredient measurements?

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