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

[goosehd]

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

[mclaincausey]

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.

[seawolf]

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

[mclaincausey]

That’s amazing. No shuck shards!

[seawolf]

Now I just need some liquid nitrogen!

[seawolf]

Some ribeyes that I made last night. Not pictured (sorry!) are the roasted potatoes, sautéed zucchini, and bordelaise sauce.

[mclaincausey]

Those look scrumptious!

[seawolf]

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[seawolf]

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[seawolf]

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.

[goosehd]

@seawolf I am salivating!!

[Jett129]

@seawolf My wife and I love,love lamb. We usually do it with a mustard,balsamic vinegar and rosemary sauce. Looks awesome.

[motojobobo]

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.

[seawolf]

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.

[scarfmace]

I celebrated the start of the mussels season yesterday

[seawolf]

@scarfmace Now you're talking!

[endo]

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

mussels season

[seawolf]

Pork chops with a peach gastrique, gratin dauphinois, green beans. And a lovely glass of Paso Robles cabernet. I made the cutting board too

[scarfmace]

that is a good looking cutting board! (and meal )

[Alex]

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?