Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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Just showed Laura this picture of the food and she noticed the plate. @mclaincausey Where did you find it? She’s wants one…
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They’re by these guys:
And my wife got them at a bougie Williams-Sonoma kind of store in Boulder called Peppercorn.
Congratulations and kudos on the amazing birthday present—a gift that will keep on giving for the rest of your life, @goosehd !
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Googling “green Intrada plate” was fruitful
E.g.,
https://www.intradaitaly.com/category/italian-dinnerware/baroque-green/
https://www.distinctive-decor.com/intrada-italy-baroque-green-dinnerware.html
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@Jett129 yes. I’m using hickory chunks soaked in water and I covered the roast in a mustard and rub last night.
Brought the roast out to warm to room temperature while I got the coals started and to temp this morning. Grill is holding at 230F right now.
I’ll get a spray ready. Thanks for the tip!
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One of my go-to low and slow resources is Meathead at https://amazingribs.com @goosehd
He works with food scientists and usually has good recipes and guidance that I use as a base.
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@mclaincausey Great resource and I’m aimlessly wandering around choosing my diet for the next couple of months and working on plans to visit a cardiologist afterwards
Can’t wait until squash, zucchini, and eggplant are in season.
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Yeah I know man. This shit ain’t healthy damn it!
Jerk chicken is always a nice heart healthy option, or smoked wings that you finish at high heat. Agreed on grilling the veggies. The beauty of that bge is you an do it all!
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Ya did it homes!!
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For pork and chicken, this is my favorite: https://hogsfly.com/order/rendezvous-seasoning/
A Greek immigrant (Charlie Vergos) who pioneered the Memphis dry style of ribs came up with this, and it is very unusual, incorporating spices that were not at all traditional in BBQ at the time from BBQ, Greek, and Cajun traditions. It is really fantastic! I am normally a DIYer on such things but this is great out of the can. However, to give you an idea of what it's all about and to provide a DIY option, here's a recipe–I have not used it and so I cannot speak to its authenticity: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/rendezvous-style-memphis-rub-recipe/
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For pork and chicken, this is my favorite: https://hogsfly.com/order/rendezvous-seasoning/
A Greek immigrant (Charlie Vergos) who pioneered the Memphis dry style of ribs came up with this, and it is very unusual, incorporating spices that were not at all traditional in BBQ at the time from BBQ, Greek, and Cajun traditions. It is really fantastic! I am normally a DIYer on such things but this is great out of the can. However, to give you an idea of what it's all about and to provide a DIY option, here's a recipe–I have not used it and so I cannot speak to its authenticity: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/rendezvous-style-memphis-rub-recipe/
Nice… will try to get it here. Otherwise you will have to find some space in your luggage when coming over in September
