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

[seawolf]

@mclaincausey That sounds so good!

[goosehd]

@mclaincausey @seawolf Thank you for the suggestion and on my list to do

[mclaincausey]

@seawolf @goosehd another good one is to take the florets with blistered tomatoes and bulgur (or we use quinoa for a healthier option) and dress them in a lemon tahini sauce like you’ll find in Middle Eastern restaurants (lemon, tahini, water, olive oil, garlic). It’s exquisite and simple.

[goosehd]

Grilled Brussel sprouts with bacon and drizzled with balsamic vinegar.

[scarfmace]

Last week I was on holiday, perfect time to try new things.

Amongst other things, I did a Lomo al Trapo. Basicly you wrap a big lean piece of beef in a towel that was drenched in red wine and herbs and cover it with salt. Then you place it directly in the fire. The wine evaporates and the salt becomes like a crust that protects the beef from the direct heat.

The result was amazing,

[Karol]

A bit of beef and a bit of pork

[endo]

1400g (with bone) for two, we didn't make it, but close

[goosehd]

First try at cauliflower steaks drizzled with olive oil and a heavy sprinkle of habanero seasoning

[seawolf]

@goosehd Fuck yeah! What did you think?

[goosehd]

@seawolf It was very good

[ROman]

@endo Looks great.

[Jett129]

Pretty nice looking Butt!

[goosehd]

@Jett129 Yes sir it is Looking forward to the finished result!

[Jett129]

Coming along nicely,starting to see some Bark. On another note if I hit reply to your post the upload images button disappeared.

[seawolf]

@Jett129 drool

[Jett129]

@seawolf Is that a Lensball in your picture?

[seawolf]

@Jett129 Sure is!

[Jett129]

If Ansel Adams had a Lens Ball… @seawolf

[seawolf]

@Jett129 they’re very dangerous if left unattended, so I keep mine tucked away in a drawer.

[scarfmace]

Last saturday was one for the history books. I was able to grill a whole left beefribcage over an open fire on a home made setup. Took about 8u of both direct and indirect heat. The result was incredible and I ended up sharing the food with 40 people.

The food and drink was good, but the time spend with friends and family were de real soulfood. This is why I love BBQ.