Welcome!

**latenight71** · March 27, 2021, 08:57 PM

my wife brings dinner to her parents on Saturdays and asked me if I would bbq something for them. i proudly told her yes, thinking i'd be grilling some chicken or sausages or burger steaks. then she came home from the market with Prime filets and lobster tails. I grilled them, packaged them and sent them on their way without a taste. my wife and in-laws said it tasted excellent. kids and I ordered pizza.

**theroc** · March 27, 2021, 09:18 PM

Primal Pasture pork chops dry-brined and grilled over hickory and apricot wood live fire on the Buckaroo. Served with twice-baked potatoes.

**SheilaAnn** · March 27, 2021, 09:35 PM

Last minute decision to make a tri-tip since I saw a nice looking one at store. First pic is about 1/3 of the way through. I realized I sliced wrong after reviewing the picture. But it tasted great. Used red oak! Used the recipe from meatheads cookbook.

**Wedunne** · March 27, 2021, 09:45 PM

Scored some prime tenderloin steak, grilled on the Weber Kettle, final sear on the Napoleon gasser, with a board sauce from our herb garden. Grilled some marinated shitake mushrooms. Was supposed to be for company, but one of them got sick last night, so it was all for us.

**Ernest** · March 27, 2021, 10:18 PM

Playing in the kitchen... Tequila will give you ideas, a lot of ideas, good or bad.

**Elton's BBQ** · March 28, 2021, 02:02 AM

Burgers om the weber gasser..

**Starsky** · March 28, 2021, 06:28 AM

So, a couple of firsts for me yesterday. I brined a pork butt in salt water for about 3 hrs. before smoking it ( a first). Then I cooked it until done without using the "crutch" (another first). Also did a first cook on my new Weber22. I smoked some chicken by placing the charcoal in the "snake" method ( another first) and laying chunks of hickory every so often. As an observation, I think the butt was a little drier than normal because I wasn't able to capture the fat and juice inside the tinfoil.

**Joetee** · March 28, 2021, 09:25 AM

Yesterday's baby back ribs. 2, 2, 1. Perfect I say. Bite cleanly of the bone. Last time I did 3, 2, 1. They were over done.

**jhoskins** · March 28, 2021, 09:31 AM

I am proud to contribute to the Spring SUWYC for the first time with a progressive meal we basically ate all day.

We started with prepping fruits and veges for the grill... bell/poblano/Hungarian wax peppers, onions and tomato for vege skewers. For the fruit, we had pineapple, papaya, mango and apple. Skewer time
We were hungry, so the results pic is kinda sketch, obviously a subset of the original taken after we had eaten significantly.. it was good, nothing earth shattering... yet Things really kicked off with the bacon wrapped dates stuffed with goat cheese. These went so fast, no picture was achieved. With the Weber Kettle set up for 2-zone a humming, we threw on some wings. One had been dry rubbed w/Malcom’s BBQ Rub, the other just salted. After playing some Spikeball while they cooked, I sauced hot bbq sauce and the other set with spicy garlic Buffalo sauce. After breaking out the Buffalo trace to aid in digestion and watching some March Madness, we decided to proceed with the Ribeyes. Pulled in the rare/medium rare range, served with wine, bourbon, and some bread to sop up those tasty juices we then collapsed in victory... Happy weekend all!