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

[Jett129]

If you’re looking you ain’t cooking.

[Ikeaparty]

Camp burgs, fav combo is ideally toasted potato roll (this was toasted brioche), on the bottom: Polish mayo, chopped white onion, dill pickle slices, double patty with cheese then on the crown: more Polish mayo

[seawolf]

@Ikeaparty Damn, that looks good.

[goosehd]

[seawolf]

@goosehd Looks great! What did you use to season everything?

[goosehd]

@seawolf from our local butcher. One is a Maui beef and the other is a teriyaki chicken.

[goosehd]

[Jett129]

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

@seawolf from our local butcher. One is a Maui beef and the other is a teriyaki chicken.

If the answer is Chicken Teriyaki,what’s the question?… Who’s the only living Kamikazi pilot?

[Ikeaparty]

About to throw down on the Iwatani, last night camping, most excited for pork jowl

[SourPower]

[bluemantra]

[DeeDee85]

@Jett129

[68degreesorless]

@Ikeaparty classy af camp eats

[seawolf]

@SourPower The best!

[Brodie]

Been in the game a while, but never got around to attempting sausage. Finally gave it a go today. Just did a fresh sausage, no curing or cold smoking...baby steps. Turned out great, had fun, and feel much more confident in the process now. On to the full shebang next time.

[SourPower]

@Brodie those look legit. Were they like a brat or a hot link in terms of flavor?

[Brodie]

@SourPower Thanks!

They were more of a hot link. Just salt, pepper, and cayenne for seasoning...super basic.

It was more of a proof of concept cook for me, but now I'm ready to conquer the world. Jalapeño and cheddar is the plan for my next attempt. I've been wanting to try that out, and it's also been highly requested by the wife. Looking forward to giving it a go for our next big family get together.

[SFMCfranky]

Just a Webber. But I did some sweet baby backs today.

[seawolf]

@Brodie Making sausage is a blast and yours look great! I have a 5 pound sausage stuffer that makes light work of a batch of sausage. There's a book called Charcuterie that has tons of classic sausage recipes in it. Highly recommended.

[Brodie]

@seawolf Awesome, thanks for the rec on the book...I'll definitely have to take a look.

I also have a brand new shiny 5lb stuffer that I used. Although I wouldn't call it "light work" for me yesterday...I was verrrry slow my first time out. Just figuring it out, and also worrying about busting a casing had me crawling along during the process.

Definitely felt more confident in it after about 4 pounds in, so next time should be much quicker. Just another excuse to break it out again soon, and get some more reps in