Search results

Hey Chris, Yea unfortunatly mother and Stepfather chose Red Rock over BBQ. Man, really wish I could have made it, it's in my darn backyard!!!

Man, my mother and Step Father will be in town that weekend. I'll see what I can put together, being local this is perfect? It's pretty good Q btw.

Jim, you know me too well to know I got some shots on the grill LOL!

Mine is probably the least impressive (but damn good). Large Pork Shoulder or Pork Picnic, stab the hell out of it with a paring knife, marinade 24 hours in Goya Mojo Criollo Marinade. Cook at 350 to 155ish basting with Goya Mojo Criollo Marinade once an hour. At 155ish crank up to 450 to about...

@sean yea cardiologist isn't a big fan of that big piece of fatty skin LOL. What I found with using shoulder was I got bark which everyone loved. Rave reviews by guests.

Had a craving for Pernil so did some this weekend. Traditional calls for pork picnic, I went with shoulder, for my taste much better results. If you haven't done one I highly recommend! After rest Sliced Served

For med-rare I think you'd be looking at about 90 seconds on each side, maybe 2 min. Here are some pictures of a rib eye cook I did: Before I bought my smokey Joe grate (I don't recommend this setup btw) I served with a Worcestershire compound butter. I need to make some more of that stuff...

I can't take credit for the method, I think Alton Brown did this a few years ago, someone like that. In terms of heat, I went with about 1/2 to 1/3 chimney of royal oak lump and I can tell you it was HOT!! You can't tell from the pictures but the grate (it's a replacement bottom grate for a...

You know Frank I haven't, only Tuna and beef. A double cut chop would probably do well on it, although I'd probably dump the coals to the side of the kettle, throw the grate on and cook her indirect for a few minutes longer. Also wanted to point out that on all my steaks (especially this one as...

Thanks Jim, it really is a fun cook. I've done tuna a couple of times but really prefer a large steak (I've also used rib eyes). Only problem with this cook is it's over in about 5 minutes so it doesn't leave much time for adult beverages :( Speaking of, I had a great cab that night, wish I...

Was baching it a couple of weekends ago and thought I'd do another one of these cooks. Picked-up a 1 lb filet, was probably 3.5" thick, coated her with some olive oil and fired her up. Really cool cook. Steak was perfect for my taste. Sorry about the last pic, it's a bit blurry. The sauce is a...

With the name of this thread I had to open it, LOL. My wife (8 months) is Latina and I've attended my share of the parties in the garage and I'll tell you, I'll put the food at these parties up against any stuffy birthday party I've been to. Yours looks great too!

Have one and love it. Perfect for WSM.

In great company, I'm the "booze" guy too this year. Similar menu as yours except I didn't get anything for the kids. Thanks for the reminder!

Thanks James, I do OK on the birds. Recently posted a Turkey cook video that I went back and watched and bummed me out even more LOL. The upside is I have tickets to the Utes game on Saturday if I want to go!

A note on brining. In my experience my brined birds cook faster than non-brined.

Very nice, forwarded this to a couple of buddies . . .

I'm a light smoke guy so I'd go two.

1) Would lump be better to use b/c its gets a little hotter? I think this is preference, I've used both with good results. 2) What should I use for seasoning on the outside of the turkey? Brush w/olive oil, some salt, pepper, maybe some garlic powder. 3) I'm considering not adding any wood...