Back yard pit legend (smoking/grilling etc)

[Jprovance1]

Meat charcuterie. Grilled up Wagyu Tomahawk, Tri tip and Bison Ribeye

 

[Jprovance1]

Pork chops on the Big Green Egg. Smoked at 250 with hickory chunks. Pulled at 130 internal to rest and to get egg to 450 direct. Seared to 142-143, carried over to just over 145. Juicy and tasty.

I want one of those big green eggs. Think the wife would divorce me if I come home with another bbq

 

[MurderedCat]

I want one of those big green eggs. Think the wife would divorce me if I come home with another bbq

If she does, you can now buy as many BBQ’s as you want!

 

[MurderedCat]

Thick bone in chops. Seasoned with Fire & Smoke Society Honey Garlic.

Smoked with pecan on my BGE at 250 till 130. Rested while egg got to 500.

Seared flipping every 45ish seconds till 145. Carried to 149-150.

Amazing!

 

[MurderedCat]

Everyone raves about the Webber kettle. I’ve been looking fora good marketplace deal for a while.

This popped up while I was at HD looking for a diverter for a leaky tub faucet.

Performer Deluxe I think, grabbed it for $150. Kettle itself looks to be in great shape just filthy inside.

Table needs some TLC. It’s stained black, unknown if grease or what. It’s the plastic table. Any tips to restore it to gray or just clean it and paint it black?

P.S. always ask for forgiveness, not permission. My wife found out about this BBQ when she walked into the garage and said “what the hell is in your truck bed?!”

 

[rtfd333]

Everyone raves about the Webber kettle. I’ve been looking fora good marketplace deal for a while.

This popped up while I was at HD looking for a diverter for a leaky tub faucet.

Performer Deluxe I think, grabbed it for $150. Kettle itself looks to be in great shape just filthy inside.

Table needs some TLC. It’s stained black, unknown if grease or what. It’s the plastic table. Any tips to restore it to gray or just clean it and paint it black?

P.S. always ask for forgiveness, not permission. My wife found out about this BBQ when she walked into the garage and said “what the hell is in your truck bed?!”

My father in law has the same grill and loves it. He’s had it for I think almost 10 years. Nice addition!

 

[RADA]

Ribeyes going on!

 

[MurderedCat]

Asada! Onion’s grilling too for the tacos

 

[RADA]

Asada! Onion’s grilling too for the tacos

My kids could eat their weight in Asada...

My oldest daughter says I need to start my own food truck and call it "'The Old Bald Gringo's Rolin' Cantina"!!!

 

[MurderedCat]

My kids could eat their weight in Asada...

My oldest daughter says I need to start my own food truck and call it "'The Old Bald Gringo's Rolin' Cantina"!!!

She should pursue stand up lol

 

[MurderedCat]

Had a hankering for wings for a while. Got a kettle recently so tried on that. Last time I used my BGE I put them on too low for the smoke sesh and they were rubbery AF.

This time 400 indirect, coals on one side with post oak and pecan chunks. Seasoned half with salt and pepper, the other half with Plowboys BBQ Dirty Bird.

Last 5 minutes mixed franks red hot buffalo with everything bagel seasoning and some more rub. Sauced a few just to taste. Much better results on skin this time!

 

[rtfd333]

Had a hankering for wings for a while. Got a kettle recently so tried on that. Last time I used my BGE I put them on too low for the smoke sesh and they were rubbery AF.

This time 400 indirect, coals on one side with post oak and pecan chunks. Seasoned half with salt and pepper, the other half with Plowboys BBQ Dirty Bird.

Last 5 minutes mixed franks red hot buffalo with everything bagel seasoning and some more rub. Sauced a few just to taste. Much better results on skin this time!

Look amazing!

I haven’t had luck with wings on the egg yet. I don’t have the patience I guess. Lately I’ve been doing them on the flat top and they come out surprisingly good. Obviously not getting the smoke flavor but they cook super fast and can do a ton of them at one time for parties. Past few times I’ve just hit them with a little bit of rub then right to the flat top. Flip every five minutes or so and pull em when they’re about 158. Sounds crazy but give it a try if you have a flat top. Will be the juiciest wings you’ve had.

 

[MurderedCat]

Look amazing!

I haven’t had luck with wings on the egg yet. I don’t have the patience I guess. Lately I’ve been doing them on the flat top and they come out surprisingly good. Obviously not getting the smoke flavor but they cook super fast and can do a ton of them at one time for parties. Past few times I’ve just hit them with a little bit of rub then right to the flat top. Flip every five minutes or so and pull em when they’re about 158. Sounds crazy but give it a try if you have a flat top. Will be the juiciest wings you’ve had.

I’ll have to try that.

 

[RHO-Let’sGo]

Beautiful day for some ribs on the Camp Chef pellet grill. Baby back ribs covered generously with Grilla Grills All Purpose rub. 225F for 4.5 hours. No wrap needed, mist with apple juice every half hour or so based on moisture. We like them without sauce but can dip if desired after serving.

 

[MurderedCat]

Sonora style dogos and smash burgers. Way too hot to be doing that on the Blackstone but worth it.

 

[MurderedCat]

Plated

 

[rtfd333]

Smoked a tri tip on the egg yesterday. Dry brined with Dinosaur seasoning overnight. Brought it up to 125, let it rest, than seared on the Napoleon for some char. Ended the night with a few night caps.

 

[MurderedCat]

Smoked a tri tip on the egg yesterday. Dry brined with Dinosaur seasoning overnight. Brought it up to 125, let it rest, than seared on the Napoleon for some char. Ended the night with a few night caps.

Looks delicious

 

[Jprovance1]

Today's cook.

 

[Bar]

Camp Chef Woodwind Pro enters the chat. I’m a big fan of this thing. 2.5h at 275 and 1.5h wrapped at 250. Pic below was after the 2.5. Brown sugar, butter and some rub. Crowd pleasers.