Summer grilling!!! I love it!!!!

Corduroyboy

Just bought me a Weber EP-330 yesterday and will be testing it out this weekend. Never grilled on stainless grates before. It's a bad ass grill! Hopefully this one lasts better than the POS I got from Lowes a 5 years ago.

Cliffy6745

Whatever happened to this thread? Did char broiled oysters on the grill tonight. A real similar recipe to dragos in New Orleans. So fucking good

JimmyV

Cliffy6745 said:

Whatever happened to this thread? Did char broiled oysters on the grill tonight. A real similar recipe to dragos in New Orleans. So fucking good

That sounds fantastic!

BinFrog

...never mind

JWPearl

And its true I did get grilled...

Cliffy6745

JimmyV said:

Cliffy6745 said:

Whatever happened to this thread? Did char broiled oysters on the grill tonight. A real similar recipe to dragos in New Orleans. So fucking good

That sounds fantastic!

So good. Butter, garlic, salt, pepper, cayenne, parsley and Pecorino Romano. Grill those fuckers on high for a minute and pop the sauce on. So good. Not far off dragos

SD48277

Over the weekend a friend of mine grilled hamburgers that were half ground beef, half bacon. Top those off with smoked gouda cheese, lettuce, and tomato...mmmm, delicious. As a side dish she grilled corn on the cob.....great summer grilling!

SD48277

Soon....

PJSiren

my hubby will be smoking a couple tri-tips this weekend...YUMMY!!!

SPEEDY MCCREADY

The grill has been cleaned.
I went and bought some ribeye steaks today.
It is going to be a good weekend.

The Juggler

SPEEDY MCCREADY said:

The grill has been cleaned.
I went and bought some ribeye steaks today.
It is going to be a good weekend.

God bless you, Speedy. And may God continue to bless the United States of America.

SPEEDY MCCREADY

Ribeyes and roasted Brussel sprouts.
Life is good.

Cliffy6745

got some dry ages ribeyes myself. Also doing some char grilled oysters, grilled artichokes and grilled poblanos.

Life is good, indeed

mickeyrat

Have had great results with pork butts on the charcoal weber. been itching to do a brisket for a long while.

tomorrow we smoke....

mickeyrat

mickeyrat said:

Have had great results with pork butts on the charcoal weber. been itching to do a brisket for a long while.

tomorrow we smoke....

began at about 645.....

tempo_n_groove

mickeyrat said:

mickeyrat said:

Have had great results with pork butts on the charcoal weber. been itching to do a brisket for a long while.

tomorrow we smoke....

began at about 645.....

Howd it turn out?

mickeyrat

tempo_n_groove said:

mickeyrat said:

mickeyrat said:

Have had great results with pork butts on the charcoal weber. been itching to do a brisket for a long while.

tomorrow we smoke....

began at about 645.....

Howd it turn out?

taste profile was fantastic . It was sliced and topped some mac n cheese she made then sauced , a dish we used to get from this local place. super tender

we altered webers texas brisket recipe , instead  of mustard as a base for dry rub we used this leftover garlic cream sauce we got from a local mediteranian spot called Lavash(GREAT FOOD , even better owners) . left it to wet to achieve good bark. so visually wasnt what I thought it be? 

very pleased with this first time and will do it again for sure but stick to recipe. 

heres how I know its good , wife always has leftovers when ordering in she never eats. She had again last night....

smoked on the kettle grill using snake method and pecan chunks. started coals at 0645 , meat on at 0700ish , wrapped in butcher paper and foil at 1400ish. pulled at around 1600 to go into a cooler to rest til 1730 or so. temp  was between 225 and 250 give or take on a slab of flat just under 6 lbs.

tempo_n_groove

mickeyrat said:

tempo_n_groove said:

mickeyrat said:

mickeyrat said:

Have had great results with pork butts on the charcoal weber. been itching to do a brisket for a long while.

tomorrow we smoke....

began at about 645.....

Howd it turn out?

taste profile was fantastic . It was sliced and topped some mac n cheese she made then sauced , a dish we used to get from this local place. super tender

we altered webers texas brisket recipe , instead  of mustard as a base for dry rub we used this leftover garlic cream sauce we got from a local mediteranian spot called Lavash(GREAT FOOD , even better owners) . left it to wet to achieve good bark. so visually wasnt what I thought it be? 

very pleased with this first time and will do it again for sure but stick to recipe. 

heres how I know its good , wife always has leftovers when ordering in she never eats. She had again last night....

smoked on the kettle grill using snake method and pecan chunks. started coals at 0645 , meat on at 0700ish , wrapped in butcher paper and foil at 1400ish. pulled at around 1600 to go into a cooler to rest til 1730 or so. temp  was between 225 and 250 give or take on a slab of flat just under 6 lbs.

The garlic base over the mustard sounds good!  So you;; switch back to the mustard?

mickeyrat

tempo_n_groove said:

mickeyrat said:

tempo_n_groove said:

mickeyrat said:

mickeyrat said:

Have had great results with pork butts on the charcoal weber. been itching to do a brisket for a long while.

tomorrow we smoke....

began at about 645.....

Howd it turn out?

taste profile was fantastic . It was sliced and topped some mac n cheese she made then sauced , a dish we used to get from this local place. super tender

we altered webers texas brisket recipe , instead  of mustard as a base for dry rub we used this leftover garlic cream sauce we got from a local mediteranian spot called Lavash(GREAT FOOD , even better owners) . left it to wet to achieve good bark. so visually wasnt what I thought it be? 

very pleased with this first time and will do it again for sure but stick to recipe. 

heres how I know its good , wife always has leftovers when ordering in she never eats. She had again last night....

smoked on the kettle grill using snake method and pecan chunks. started coals at 0645 , meat on at 0700ish , wrapped in butcher paper and foil at 1400ish. pulled at around 1600 to go into a cooler to rest til 1730 or so. temp  was between 225 and 250 give or take on a slab of flat just under 6 lbs.

The garlic base over the mustard sounds good!  So you;; switch back to the mustard?

we dropped the mustard altogether .  she says she doesnt like. we operate on a she preps I toil in front of the grill . snake method means I dont toil just check temps etc. 

I want to try the recipe as is. at least on half....