Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[seawolf]

Some ribeyes that I made last night. Not pictured (sorry!) are the roasted potatoes, sautéed zucchini, and bordelaise sauce.

[mclaincausey]

Those look scrumptious!

[seawolf]

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[seawolf]

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[seawolf]

My wife doesn't like lamb, so when she's out for the night and I can cook whatever I feel like eating, it's a great opportunity to have something like this.

Rack of lamb with bordelaise sauce, roasted potatoes, and steamed broccoli.

[goosehd]

@seawolf I am salivating!!

[Jett129]

@seawolf My wife and I love,love lamb. We usually do it with a mustard,balsamic vinegar and rosemary sauce. Looks awesome.

[motojobobo]

Skewered sirloin cap is the usual way we get our meat fix on Saturday evenings at the motorcycle club facilities as we chat the night away with friends. Simple but supremely tasty.

[seawolf]

Pork chops with a bing cherry bordelaise, roasties, and green beans. Summer is in full swing! We've been grilling a lot the past few weeks.

[scarfmace]

I celebrated the start of the mussels season yesterday

[seawolf]

@scarfmace Now you're talking!

[endo]

@scarfmace said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

mussels season

[seawolf]

Pork chops with a peach gastrique, gratin dauphinois, green beans. And a lovely glass of Paso Robles cabernet. I made the cutting board too

[scarfmace]

that is a good looking cutting board! (and meal )

[Alex]

Looking for some tips from some of the Kamado users out there, please!

We are doing a BBQ for about 20 this weekend to celebrate my wifes birthday, and she wants pulled pork. Normally when I do this number of people at work, I get two 2.5kg (5.5lbs) pork butts, start at about 6am and we are eating by around 7pm after a rest. All I could get this time was a 6kg bone in pork shoulder, so I assume it will take significantly longer than 2 x 2.5kgs. She wants to eat at around 5pm, so I am thinking of putting it on at around midnight, then when its done (I'm guessing mid morning?) ill wrap it in foil and pop it in a cooler until i need to pull it later on.

What do you guys think?

[Jett129]

@Alex Last time I did pork butt/shoulder it finished about 2 hours early,so I sprayed it really good with a 50/50 mixture of apple juice and water,while it was sitting in the foil, then finished wrapping it,put it in the oven at about 180 degrees and forgot about it until my guests arrived. I thought for sure it was going to be awful, after taking it out and letting it rest it was ultimately the best one I had ever done. In terms of taste,texture and consistency. Not sure if this is a viable option for you. I was also spraying during the cook.

[Jett129]

@Alex Reply #2 I’m thinking that you need about an hour per pound and at 13.2 pounds,if you start at 12 you’re probably taking it off at about 1:30. I’ve never seen one that big. I know it would be a pain but maybe start about 3,then go back to sleep. Good luck and keep us posted.

[mclaincausey]

@Alex the faux cambro is your friend.

[Alex]

@Jett129 said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

@Alex Reply #2 I’m thinking that you need about an hour per pound and at 13.2 pounds,if you start at 12 you’re probably taking it off at about 1:30. I’ve never seen one that big. I know it would be a pain but maybe start about 3,then go back to sleep. Good luck and keep us posted.

This is helpful, thank you!

[Nocturama]

Do you have access to a (good sized) slow cooker? Given the need to feed on time, i would (and have recently) cooked the pork the day before, then reheated in the SC which will maintain the moisture levels. Takes the variability out, and if anything, tastes better the next day…