The Grill and BBQ thread

[volinbham]

Would be nice to know what sort of equipment everyone is working with.

So Canuck has the Weber Genesis 310

I've got the spirit 210

310 for me (and don't forget those GrillGrates I've been blabbering about).

Have an old (15 years?) Spirit 210 set up for smoking.

 

[SaluteToTheHill]

Would be nice to know what sort of equipment everyone is working with.

So Canuck has the Weber Genesis 310

I've got the spirit 210

Old Country Pecos

 

[volwindy]

Recipe?

https://thejourneyoftwo.wordpress.com/2013/12/21/cream-cheese-and-jalapeno-stuffed-pork-tenderloin/

We follow this, except before we wrap it with bacon, we season it with paprika and garlic salt. For one pork we use one package of cream cheese, 2 jalapenos, and 1 teaspoon of minced garlic.

 

[cali_vol]

Filipino Chicken Skewers with coconut molasses and lime. Only thing missing was heat. Habanero would blend nicely I think.

 

[cali_vol]

Would be nice to know what sort of equipment everyone is working with.

So Canuck has the Weber Genesis 310

I've got the spirit 210

I've got the Smoke Hollow 41170b, Smoke Hollow 47180T & a Coleman Roadtrip Grill

 

[volwindy]

Filipino Chicken Skewers with coconut molasses and lime. Only thing missing was heat. Habanero would blend nicely I think.

Nice presentation!!

 

[vols72]

Filipino Chicken Skewers with coconut molasses and lime. Only thing missing was heat. Habanero would blend nicely I think.

OK now your just showing off

 

[cali_vol]

OK now your just showing off

Lol

 

[cali_vol]

Nice presentation!!

Thanks, it's a fun hobby

 

[SaluteToTheHill]

Thanks, it's a fun hobby

Nothing like smoking meat and brewing beer or smoking meat and drinking beer or brewing beer and drinking beer. I'll be doing all of the above this weekend! :beerf:

 

[cali_vol]

Nothing like smoking meat and brewing beer or smoking meat and drinking beer or brewing beer and drinking beer. I'll be doing all of the above this weekend! :beerf:

Cheers to all of the above!

 

[SpecialKVolfan]

I'm doing either St. Louis or baby-backs this weekend for a party. What is your go-to rib rub? Homemade, store-bought? Just curious for those that participate in this thread.

I've made my own: Salt, pepper, brown sugar, garlic powder, onion powder, paprika, etc. and I've had good luck with Dizzy Dust, Oak Ridge rubs, & other commercial. One of the best I've used was 50/50 Costco's BBQ rub mixed with Bad Byrons.

We rubbed ours with Butt Rub and brown sugar. Put them in a slow cooker with a splash of apple cider vinegar and water.
Later they'll go on the grill with Stubbs bbq sauce.

We shall see

 

[SpecialKVolfan]

Would be nice to know what sort of equipment everyone is working with.

So Canuck has the Weber Genesis 310

I've got the spirit 210

Smokey Joe.
We cook on it at least 4 times a week, no joke!

 

[theutvolunteers]

Old Country Pecos

I have this for smoking and a Weber kettle for grilling.

 

[InVOLuntary]

Shoulder ready for overnight smoke.

 

[Coug]

What wood chips do you use? Hickory, mesquite, apple, cherry, a blend? Does it depend on what meat you are working with? Is mesquite a go to for all meat?

 

[newokie03]

2 racks of spare ribs. There are also 9 chicken thighs on the rack that you can't see.

 

[vols72]

Steak night on the Akorn

 

[BearCat204]

Gentleman.......start your engines

 

[BearCat204]

Phase II

 

[cali_vol]

Steak night on the Akorn

Beautiful steaks!

 

[cali_vol]

2 racks of spare ribs. There are also 9 chicken thighs on the rack that you can't see.

What time should we be there?

 

[BearCat204]

And finished product

 

[vols72]

Beautiful steaks!

Thank you good sir

 

[BearCat204]

Love feeling like a champion being half lit and everyone singing your praises over your ribs lol