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

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  • G
    goosehd
    Mod Squad
    @seawolf
    Joined: 8 Apr 2016

    @seawolf Interesting approach to shucking. Is that primarily done in the restaurant industry?

    "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 goosehd 24 May 2024, 13:09 1 Reply Last reply Reply Quote 0
    • M
      mclaincausey
      見習いボス
      Joined: 12 Apr 2013

      Damn I haven’t heard of that. I love briny oysters and I love the delicate ones too; I like getting a variety if possible. But I think the Kumamoto of the world are great for onboarding skeptics.

      Think it, be it.

      last edited by 24 May 2024, 14:46 S 1 Reply Last reply 24 May 2024, 15:30 Reply Quote 0
      • S
        seawolf
        Mod Squad
        @mclaincausey
        Joined: 28 Oct 2011

        @mclaincausey https://www.instagram.com/reel/C6IlHf0uCLu/?igsh=MzRlODBiNWFlZA==

        last edited by 24 May 2024, 15:30 1 Reply Last reply Reply Quote 2
        • M
          mclaincausey
          見習いボス
          Joined: 12 Apr 2013

          That’s amazing. No shuck shards!

          Think it, be it.

          last edited by 24 May 2024, 18:02 1 Reply Last reply Reply Quote 0
          • S
            seawolf
            Mod Squad
            Joined: 28 Oct 2011

            Now I just need some liquid nitrogen!

            last edited by 25 May 2024, 15:54 1 Reply Last reply Reply Quote 0
            • 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.

              IMG_0422.jpeg
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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.

                              IMG_0635.jpeg
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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 😉

                                      IMG_0708.jpeg
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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
                                        • AlexA
                                          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
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