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Thread: What's grilling??????

  1. #1
    Senior Member TheNewMexican's Avatar
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    What's grilling??????

    Wondering what everyone has going on the grill this weekend? Perfect weather here with an afternoon high of 80 degrees F.


    For us it's grilled Pizza.........







    Couple of tricks I picked up;
    - lightly toast the crust on one side, flip over and remove. Fixings go on the toasted side then back in to finish the crust and melting the cheese.
    - 400 to 450 is a nice compromise between control and getting pizza's done




    The Weber didn't get much exercise this past winter because the tanks kept freezing up. Looking good after the long sit........







    Happy grilling!

  2. #2
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    No pictures but Thursday was burgers and the first corn on the cob of the year.

    Sunday grilling a whole chicken, backbone removed and flattened.

  3. #3
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    Dry rubbed Tri Tip with oak wood smoke tomorrow.

  4. #4
    Senior Member Mucho Bocho's Avatar
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    I've got a packer brisket on to be ready for tomorrow lunch. 15LBS brisket in my Kamato @ 215F takes 20hrs to arrive at 200 internal. Picks tomorrow.
    One thing you can give and still keep...is your word.

  5. #5
    Senior Member bkultra's Avatar
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    Spinalis on the BGE tonight

  6. #6
    Senior Member Mucho Bocho's Avatar
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    Almost finished, maybe another four hours. I'll post some shots when I cut it this afternoon. Once I put the brisket on the Kamado, I do not open the lid until its done. I always cook large cuts with a thermometer, but if your cooking in a BGE or some other Kamado style cooker spraying, basting or mopping has never been necessary. I've been using a PartyQ to fine tune the temperature. It also her going faster too.

    Click image for larger version. 

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    One thing you can give and still keep...is your word.

  7. #7
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    Hey BurgerKingUltra, you should cook those in cast iron. And I am coming over to help you eat those.

  8. #8
    Senior Member bkultra's Avatar
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    I have a cast-iron plate I can place right over the coals of the BGE. The beautiful thing about the BGE is all the different setups you can do (with aftermarket adjustable right or woo). I also have a cast-iron skillet cut the handle off that fits perfectly in the egg.

  9. #9
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    nice, crusty sear and smoky, that's gonna be one hell of a meal.

  10. #10
    Senior Member bkultra's Avatar
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    I was going to reverse sear this beast but Ill sous vide and sear.


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