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

[seawolf]

Lang smokers are the best smokers. I miss mine. It's being cared for by a friend back in VA until I have a place to put it.

that BBQ looks so good. drool I'm a big fan of pecan wood. My lord, look at that bark!

[Clint_D]

Scooped this up from a neighbor who was moving out of state for only $250!  Can't wait to get dialed in on this.

[Chris]

Nice score!

(I'm available for taste testing, by the way…)

[Clint_D]

Ha, sounds good @Chris!

[seawolf]

BGE, Fogo lump charcoal, pecan wood, pork spare ribs.

[seawolf]

Update:

[Chap]

Got some Spareribs and Pulled Pork in the Monolith today…

[Chap]

Update…

[Chap]

[Chris]

That looks unfairly delicious.

[seawolf]

Outstanding!!

[Chap]

Cheers @Chris @seawolf  I am getting more and more fun with that low and slow BBQ

[Giles]

Getting there.

Trad English style BBQ, Yakitori and Gas Griddle…..

[Chap]

Add an Egg and this is BBQ Heaven

[seawolf]

Love it!!

[Aetas]

What a beautiful playground ;-).

[Clint_D]

That’s quite a setup! Enjoy it!

[JDelage]

Raclette with a few friends…

[Chap]

Oh man, that‘s great. I love Raclette. Our usual Christmas night dinner

[LewisStonehouse]

Hi all

Looks like this thread is a little dead. New member here from Manchester, UK.

Fairly recent BBQ enthusiast. Here's my the latest from my Kamado Joe Junior:

It's a mini brisket point at 2.5kg. I know the carving wasnt perfect, but she tasted great.

It's a challenge on the junior, but I needed a grill I could bring inside when I'm done because of where I live.

Tips and suggestions for bbq projects welcomed. I've got three racks of ribs in the deep freezer, but considering some reverse sear tri-tips.

Some other recent (and Ive had this grill a month so go easy) here's some of my initial projects:

Sorry that's pre-wrap, didnt get a pic of the finished product - just devoured it.

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Home nandos:

And quarter pounders (smoked 40 minutes then seared):