BBQing Reefers - What's on your grill/smoker?

[Reef-junky]

ribs and salmon today

How did it turn out?

 

[Poof No Eyebrows]

We're doing Italian sausages with peppers, onion, and mushrooms this afternoon.

 

[Reef-junky]

We're doing Italian sausages with peppers, onion, and mushrooms this afternoon.

Post pictures!

 

[Poof No Eyebrows]

Post pictures!

 

[Reef-junky]

Looks good

 

[RipVanWinkle]

Happy Friday
Been doing a lot more smoking then reefing lately
If you haven’t tried smoked queso yet, get in on this action

 

[|Frank|]

Happy Friday
Been doing a lot more smoking then reefing lately
If you haven’t tried smoked queso yet, get in on this action

that pork butt

 

[blstravler]

“Short Ribs” really good flavor and I nice break from pork ribs. Used just a touch of Meat Church Holy Cow rub.
Before…



After…

 

[lapin]

Not grillin so maybe does not count. Jambalaya in the Dutch oven while camping.
Tested it out in the front yard first ..... just to be sure that when I cooked for 10 people it was not a flop.

 

[Empire]

tandoori chicken on my masterbuilt gravity series 560. Mesquite wood chunks, 225 for 1.5 hours.

 

[shred5]

Happy Friday
Been doing a lot more smoking then reefing lately
If you haven’t tried smoked queso yet, get in on this action

The queso looks amazing. What exactly did you use?
Never tried it.

 

[bg2311]

First attempt at pastrami from scratch:

6lb flat cut brined for 2 days, 8 hour desalination soak, 10 hour sous vide bath at 180 and finally 4 hours smoking at 225 (cherry then hickory).

 

[jmichaelh7]

Ribeye

 

[Tuffyyyyy]

Happy Friday
Been doing a lot more smoking then reefing lately
If you haven’t tried smoked queso yet, get in on this action

I have no idea why it's never occurred to me to smoke the whole dip. I'll smoke trout and make a fish dip, but smoking the entire thing seems like a great twist.

 

[dhnguyen]

Honey/garlic/soy marinaded chicken thighs with skin on, grilled corn with green onions.

 

[Brady4000]

Dang, why have I just stumbled on this thread now! Following this with email notifications lol. This is awesome.

 

[RipVanWinkle]

The queso looks amazing. What exactly did you use?
Never tried it.

1 brick of velveeta the big one
1 pound smoked gouda
1 red pepper, green pepper, and an onion sautéed with a few jalapeños
1 can hot rotel
2 tubes of hot chorizo
A can of condensed cream of mushroom soup don’t skip this

Smoke at whatever temperature you’re already running and stir a couple times until completely melted. Like 2 hours. Feel free to sub whatever you want, but it’s best to stick with mostly velveeta to get the correct consistency.

 

[a4edwin]

Honey/garlic/soy marinaded chicken thighs with skin on, grilled corn with green onions.

Skin on oh my gerd!!!

 

[Vinman]

So my new grill build is done and I ran a batch of fish this week on it. Works great and will do some pork next

 

[zalick]

Wife’s parents in town so I tried something new. Seemed sacrilege to me, but I’d been wanting to try it for awhile….

tri-tip brisket style.

it turned out pretty well. Family loved it. I probably still prefer Med rare TT.