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

[Rustygate37]

@TeflonDon a dedicated smoke oven looks like the go, reckon I’d even start smoking cheese if I had one like yours.
Been going down the YouTube Weber rabbit hole since we started talking about webers and came across a thing they called a smoke ring that has a defuser plate. Turns out I have one but never really knew what is was for. Neatly threw out a while back. Might even give it a shot.
Only downside to having a Weber where I live is that they are absolutely dangerous in summer. I could potentially burn the town down….
and I never want to be that guy.

Cheers for the tip on the vege’s I’ll give it a shot when I get home from my holidays.

[TeflonDon]

Smoking cheese is great - I’ve done that a lot.

I think my absolute favorite is havarti - a full fat, very mild danish cheese. If taken straight from the oven is very soft on the inside, and the fat really retains the smoke flavor.

Cheddar is another favorite, though it can go a bit dry.

And another benefit of smoking cheese is that it “kills” them, and stop them from maturing further. So if you have a Brie or similar that’s is on the verge of getting too intense it can be “stabilized“ by smoking.

[seawolf]

@TeflonDon I have some smoked cheddar that's been vacuum sealed in my fridge for about 3 years. It's going to be super mellow and delicious when I crack it open later this year. Lovely stuff!

Also, if you're in a country that sells Cheez-It, I highly recommend smoking some of those. You'll thank me later

[Rustygate37]

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

And another benefit of smoking cheese is that it “kills” them, and stop them from maturing further.

Didn’t know that one either, very Interesting

[Karol]

I’m at ancestral home for the summer and this weekend we meet with friends for 3-day beef extravaganza. The porterhouse was aged for 30 days and the filet mignon for 20. All grass fed.

[Tyler]

@Karol Now this is cooked PERFECTLY

[Karol]

@Tyler thanks mate!! I’m trying to be better at it every year.

[Rustygate37]

Greek style marinaded grilled chicken on the Weber.

[Brian]

Off camping next weekend and the place allows fires but need to bring a fire pit so thought I’d get one

Doubles as a BBQ also which is a bonus
Will see how it goes for a $40 buy

[catdad1]

[wjw]

@catdad1 cool grate setup

[Karol]

A bit of beef to start the week and before the heatwave will make such tasks unpleasant

[Jett129]

@Alex @AdamJ I went to Bark BBQ today and it was hands down the best BBQ I’ve ever had. Took a friend from Austin with me and he thought it was Texas level. If any of you who like BBQ are in NYC, you 100% have to go. I would be happy to Sherpa. https://share.google/2vlU5NR3jxGpk4uZj

[Jett129]

I asked if I could see the smokers and the owner came over to our table and gave us a complete tour. He couldn’t have been nicer or more engaging.

[AdamJ]

@Jett129 awesome to hear man! I was only telling one of my friends the other day about real American BBQ, the first time I had it was that place you took us in Manhattan!

[Alex]

Thanks, Jett - will save it

[TeflonDon]

My moules frites station for tonight. The weather wasn’t great so we ate inside, but it’s always nice to use the fryer outdoors.

[Brian]

Murdering chicken while camping
Burnt the skin a bit too much but was still enjoyable and then Jacob used it for a camp fire

[kojimastreets]

Almost time to char the wings and put the steaks on!

[goosehd]