Only if you use gas.Ohhh we're gonna have a blast with this thread
Grilling, Barbeque/Asado Thread - QQ Style :)
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The Negative Effects of Grilling while under the INFLUENCE
MMMMMM - those cheeks look real tasty.The Negative Effects of Grilling while under the INFLUENCE
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And quite unfortunately, Pupster, the apple in its mouth was found to have a worm in it and was deemed inedible
The Negative Effects of Grilling while under the INFLUENCE
That's probably a fine example of some tasty barbacoa there Ralphie - yum and don't forget the brews
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And here it is...with a center griller included just for Pupster. (Some of us have way too much time on our hands. LOL)
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Need to raise those rears a few dbs, they could also use some more color - more mids & bass I'd bet.
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Until that Game of Thrones Dragon came along and beat poor ole Godzilla to the punch
A Barbecue ... fit for a KING!
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SURE BEATS THE HELL OUT OF A GOLD TOILET
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We've got two tri-tips going on the Weber tonight. Each will probably be seasoned differently and when the step-son arrives from work he'll be in charge of cooking tonight (culinary school grad). We've got some yukon golds to cut into wedges - they'll either get cooked on the grill or in the oven depending on the space available - and lastly some asparagus seasoned done outside in a grill pan.
I also like to grill. I had a gas grill for the convenience and less planning required, it eventually gave up the ghost after a good fifteen year career.
I replaced it with what might be sacrilege to some, a hybrid gas/charcoal grill made by charbroil. I quite like it for my once-weeklyl grilling. I could probably get superior performance with one dedicated gas grill and one dedicated charcoal grill, but I'm not that hardcore.
I usually grill a steak, pork chop, and some sausages. Also some of the thin asparagus so it's all crispy and roast some zucchini, peppers, or corn. I've really gotten into dry rubs lately, I find they have excellent flavor and don't cover your grill in sauce, liquid, or oil.
I like having a side burner on my grill so I can heat up a bbq sauce or cook a side while I'm grilling.
I replaced it with what might be sacrilege to some, a hybrid gas/charcoal grill made by charbroil. I quite like it for my once-weeklyl grilling. I could probably get superior performance with one dedicated gas grill and one dedicated charcoal grill, but I'm not that hardcore.
I usually grill a steak, pork chop, and some sausages. Also some of the thin asparagus so it's all crispy and roast some zucchini, peppers, or corn. I've really gotten into dry rubs lately, I find they have excellent flavor and don't cover your grill in sauce, liquid, or oil.
I like having a side burner on my grill so I can heat up a bbq sauce or cook a side while I'm grilling.
Just got done with grilled Delmonico steaks and skewered shrimp for the good old surf and turf, with a salad of lettuce from the early garden....we had a rabbit chomping it until I fenced it. I can justify it as we ran a charity 5k this morning.....
You guys crack me up. Meat for the Masses.
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So, only showing the above pictures to capture how I modified the lid with some third party material that seals up the "leaks". I also purchased some high temp silicone (black) that I applied around places where air can get in or out. Joints you know. That, I'm told, makes a world of difference in ability to maintain a steady temperature. I have to let the silicone cure, so unfortunately I can't use it till tomorrow.
Finally, the last picture is the charcoal basket I got today. It helps keep the coals in a contained area, again, helping with slower burns for longer period of time. Can't wait to try it out.
Finally, the last picture is the charcoal basket I got today. It helps keep the coals in a contained area, again, helping with slower burns for longer period of time. Can't wait to try it out.
Somebody asked me what model I have......
