Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
-
@mclaincausey I'm surprised you didn't use the kamado!
-
@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.
-
@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?
-
@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!
-
@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.
-
@seawolf we know that one works. We did some pork chops that way once and figured out it is amazing for chicken too!
-
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.
-
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
-
Carne asada
-
Beef short ribs on the summit kamado with post oak wood chunks.
-
@bluemantra Those look amazing. Do you know what cut those are? What is your estimated cooking time,and what can I bring?
I'm coming over.