What are you grilling today?

Got these from the local butcher. 10oz Black Angus 1855 Choice filets.

 

Brined bird, now low and slow.

 

Blurry, 'cause it's a grab from a video... but it was delicious.

 

Front and rear shoulder off a wild hog. Caught it in my trap Friday!

 

Going on the grill in about an hour.

 

Used the vortex to crisp the skin a few minutes on each side. 4.5 hours total.....DONE.

 

just in time for the summer

 

Ready for the grill

 

Doing family style tonight hence the electric knife. Served with Chimichurri sauce. Sunday tradition

 

Dinner time

 

Daughter's birthday today, her favorite is hibachi. Did a copy cat of Benihana rice recipe. Teriyaki shrimp, chicken, and steak. It was really really good!

 

Did you throw the food bits at them to catch in their mouth?
Looks really good.

 

Nice fing job. That’s a good dad move tight work.

 

I gotta get a flat top just for that.

 

A couple of chicken breasts. Brooks sauce and rub. Thanks Sean @Pudge for continuing to deplete my bank account

 

I'm making some brooks tomorrow. I can't wait. Your breasts look amazing by the way.
I like to give them a quick dunk in sauce after they are grilled up. Love me some Brooks!

 

Thanks. I used to be an A cup, but I had some work done and now I'm a C

 

Needed more hot sauce but still good

 

Cooking up a batch of Mici my wife made (pronounced “meech”), they’re Romanian, basically pork and beef meatballs loaded with garlic and other spices. Darned delicious with some yellow mustard and potato salad. And beer.

 

I'm not a fan of sauced meat served directly.
Sauce on the side. But yeah, Brooks is really good.

 

Yes sauce on the side I find a lot of times people drench they sauce and it over power the taste of the meat

 

Black drum with chef Paul's blackened seasoning. Not blackened, but grilled. With GA cantaloupe.

 

LOL,
I am on another Grilling & Cooking page and the guys there are wood/charcoal fanboys. Anyone saying anything about grilling on gas gets scolded and they don't even know what a pellet grill is. They will have all kinds of things to say about using a thermometer probe also.
Tonight I grilled chicken thighs on the pellet grill and just for the fun I placed the chicken on the charcoal grill to take a picture to post. They all think it is awesome.... if I had shown it on the pellet grill I know a few people with compensation issues would have said something about it not being real grilling. Just shows you how stupid people can be.
I say grill on whatever works for you. I use the pellet grill the most. Sometimes charcoal, and I sometimes use gas. I even have an electric grill also.
Anyways...
On the pellet grill:


On the charcoal grill (with yesterday's cold coals)


LOL

 

That’s why I have one of each; cook on whatever I feel like at the time LOL

 

Looks great.. Big fan of thighs myself.

 

honey Sriracha salmon

 

Ribs, mac n cheese, and Brussel sprouts.

 

Look at you now LOL

 

Killing it man. I need to run a cord or outlet under the deck at some point. I love this thing!!!! Got up to 400 pretty quick since. I had to grill the ribs rather than smoke because of time restraints but they still look good. I can't wait to reverse sear a big old rib eye with that sear box.
I cook a lot, this grill allows me to cook more outside. Madelyn loves smoked food so thats a huge plus. Ill be using this all summer. Then I'll move it to the garage in November for winer use.

 

That is awesome! The sear box is sweet! My buddy with the camp chef sears off steaks all the time. Smoke until temp of steak hits 115, pull off. Crank sear box all the way up. A minute or so on each side gets the internal temp up to 125 or medium rare. They are good!!!!

I have had an off and on week of rain and have not used the Yoder in about a week! Those Brussels sprouts look good, love me some Brussels.

This weekend I am smoking pork butt, ribs, and brisket so I will give it a workout.