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

[mclaincausey]

@seawolf it outshined a delicious bird. Key is to make sure the potatoes are smashed to hell so they can be made super crispy with that contrasting and refreshing sauce. It’s going to be on our table several times a month moving forward

[seawolf]

@mclaincausey it’s all about crisping up that extra surface area! I’m stoked to try it out. Thank you!

[mclaincausey]

Yeah man! Godspeed!

[scarfmace]

@denim-dawg Hey dude! I currently have a Blaze kamado and its awesome! Works realy well and super over-engeneered

[denim-dawg]

@scarfmace Nice!! Blaze!! It looks wild wild wild Bill! Enjoy, dude!!

[scarfmace]

@denim-dawg it is! the more I abuse it, the better it gets. The thing is literally unbreakable

[denim-dawg]

@scarfmace Fantastic! Keep on going at it, mate, and feel free to share tricks and ideas ️

[Chap]

Been to Japan a few weeks ago. The first thing I ordered when I came back was a shichirin. First couple of grills

.

[Denimhead 0]

Just Burgers and Dogs with my Meat is Murder tee

[Daniel San]

@Chap
Chef Chap , looks sensational!

[seawolf]

Beef ribs in progress!

[seawolf]

[Jett129]

@seawolf They sure look good.

[seawolf]

@Jett129 Thank you!

They're coming along. Hoping to pul them off the smoker around 5pm, which will end up being a total of about 8-1/2 hours at 225F.

[Jett129]

@seawolf What cut is that as I usually only get 3 bones to a plate.

[seawolf]

@Jett129 Prime chuck short ribs.

[seawolf]

[popvulture]

Amazing. After using my dad's Egg a couple times, I want one real bad.

[seawolf]

@popvulture they’re solid. I usually use mine for high-temp grilling, but it’s nice that I can do low and slow BBQ if I want. I haven’t spent the time to dial in pizzas, but that’s a goal for this summer. I’ve had my egg for about a decade now and it has served me very well.

[mclaincausey]

Love my kamado. If you add a Smobot you have a low and slow rig that is set it and forget it. Recommend that once you’ve learned how to do it manually. I like the Primo Oval L or XL since the oval shape gives you a lot of temperature zones if you get the deflector plates, rack extenders, etc, and you also have more capacity and some flexibility for things like long rib racks.

That said, I like having a gas grill for hassle free cooking. I use that to quickly sear things off and such. I also have a stainless griddle for smash burgers and short order breakfast.