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Iron Heart Fall/Winter 2025 Collection Preview - Now Live

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

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  • S
    seawolf
    Mod Squad
    Joined: 28 Oct 2011

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

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    last edited by 9 Jun 2024, 14:50 1 Reply Last reply Reply Quote 4
    • M
      mclaincausey
      見習いボス
      Joined: 12 Apr 2013

      Those look scrumptious!

      Think it, be it.

      last edited by 9 Jun 2024, 16:59 S 1 Reply Last reply 9 Jun 2024, 21:10 Reply Quote 0
      • S
        seawolf
        Mod Squad
        @mclaincausey
        Joined: 28 Oct 2011
        This post is deleted!
        last edited by 9 Jun 2024, 21:10 1 Reply Last reply Reply Quote 2
        • S
          seawolf
          Mod Squad
          Joined: 28 Oct 2011
          This post is deleted!
          last edited by 10 Jun 2024, 13:27 1 Reply Last reply Reply Quote 1
          • S
            seawolf
            Mod Squad
            Joined: 28 Oct 2011

            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.

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            last edited by 16 Jun 2024, 20:40 G 1 Reply Last reply 16 Jun 2024, 21:41 Reply Quote 9
            • G
              goosehd
              Mod Squad
              @seawolf
              Joined: 8 Apr 2016

              @seawolf I am salivating!! 🙂

              "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

              last edited by 16 Jun 2024, 21:41 1 Reply Last reply Reply Quote 1
              • J
                Jett129
                見習いボス
                Joined: 17 Aug 2011

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

                last edited by 16 Jun 2024, 22:53 1 Reply Last reply Reply Quote 2
                • M
                  motojobobo
                  啓蒙家
                  Joined: 22 Aug 2015

                  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.

                  IMG_2442.jpeg

                  The journey is the objective.

                  last edited by 30 Jun 2024, 02:21 1 Reply Last reply Reply Quote 6
                  • S
                    seawolf
                    Mod Squad
                    Joined: 28 Oct 2011

                    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.

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                    last edited by seawolf 30 Jun 2024, 16:16 1 Reply Last reply Reply Quote 5
                    • S
                      scarfmace
                      Haraki san Expert
                      Joined: 20 Feb 2015

                      IMG_20240630_174519.jpg
                      I celebrated the start of the mussels season yesterday

                      "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                      last edited by 1 Jul 2024, 13:28 S E 2 Replies Last reply 1 Jul 2024, 13:35 Reply Quote 4
                      • S
                        seawolf
                        Mod Squad
                        @scarfmace
                        Joined: 28 Oct 2011

                        @scarfmace Now you're talking!

                        last edited by 1 Jul 2024, 13:35 1 Reply Last reply Reply Quote 0
                        • E
                          endo
                          見習いボス
                          @scarfmace
                          Joined: 29 May 2020

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

                          mussels season

                          😋

                          si tacuisses

                          last edited by 1 Jul 2024, 14:18 1 Reply Last reply Reply Quote 0
                          • S
                            seawolf
                            Mod Squad
                            Joined: 28 Oct 2011

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

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                            last edited by seawolf 7 Feb 2024, 23:15 2 Jul 2024, 23:14 1 Reply Last reply Reply Quote 7
                            • S
                              scarfmace
                              Haraki san Expert
                              Joined: 20 Feb 2015

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

                              "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                              last edited by 3 Jul 2024, 07:22 1 Reply Last reply Reply Quote 1
                              • A
                                Alex
                                IHUK Crew
                                Joined: 28 Sept 2009

                                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?

                                last edited by 3 Jul 2024, 15:48 J M 3 Replies Last reply 3 Jul 2024, 16:00 Reply Quote 2
                                • J
                                  Jett129
                                  見習いボス
                                  @Alex
                                  Joined: 17 Aug 2011

                                  @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.

                                  last edited by 3 Jul 2024, 16:00 1 Reply Last reply Reply Quote 2
                                  • J
                                    Jett129
                                    見習いボス
                                    @Alex
                                    Joined: 17 Aug 2011

                                    @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.

                                    last edited by 3 Jul 2024, 16:14 A 1 Reply Last reply 3 Jul 2024, 16:27 Reply Quote 2
                                    • M
                                      mclaincausey
                                      見習いボス
                                      @Alex
                                      Joined: 12 Apr 2013

                                      @Alex the faux cambro is your friend.

                                      Think it, be it.

                                      last edited by 3 Jul 2024, 16:17 1 Reply Last reply Reply Quote 1
                                      • A
                                        Alex
                                        IHUK Crew
                                        @Jett129
                                        Joined: 28 Sept 2009

                                        @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!

                                        last edited by 3 Jul 2024, 16:27 1 Reply Last reply Reply Quote 0
                                        • NocturamaN
                                          Nocturama
                                          Haraki san Prodigy
                                          Joined: 1 Jan 2023

                                          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…

                                          #JustStopCrocs

                                          last edited by 3 Jul 2024, 19:32 1 Reply Last reply Reply Quote 0
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