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

[seawolf]

@mclaincausey I'm surprised you didn't use the kamado!

[mclaincausey]

@seawolf if the pizza cooker insert I have didn’t leak like a sieve I may have. I did use the stone from it but I couldn’t justify the effort this time for just doing a couple of quick pizzas.

Itching to do a low and slow project soon and I have some meats in the freezer. Next one may be smoked and then air fried wings though.

[seawolf]

@mclaincausey That totally makes sense. I usually blast my pizzas in the oven. It makes so much more sense for a normal friday night pie.

Can't wait to see how the wings come out! Will you brine them first?

[mclaincausey]

@seawolf thinking a pickle brine on some and marinating others in kind of a Viet lemongrass nuac cham affair. The latter won’t need to be spun in anything!

[seawolf]

@mclaincausey A man after my own heart. That all sounds amazing. Also, I love that you're do two kinds. For Science. I'm a sucker for lemongrass, so I'm totally intrigued.

[mclaincausey]

@seawolf we know that one works. We did some pork chops that way once and figured out it is amazing for chicken too!

[seawolf]

I love that. I need to get some lemongrass and do the same.

I'm doing a bastardized mojo criollo marinade with my chicken tonight. I'll take some pics in a bit. I'm pairing it with some vinegar slaw with an apple/apple cider vinaigrette, grilled corn, and some rosemary roasted potatoes.

[goosehd]

[Tago Mago]

@goosehd looks delicious. Grilled salmon is on the list

[goosehd]

[seawolf]

@goosehd That looks absolutely lovely

[wjw]

Next rack of ribs. Dry rub (mustard binder, some pre mix beef rub and a pre mix coffee rub, and a lot of brown sugar), smoked, apricot jam mixed with bbq sauce for the last 15min brushed on

[wjw]

Carne asada