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So I guess I've been carrying this recipe in my head for 11 years and came back to the site and searched "monkey meat". And there it was... Kaz S.'s recipe for chicken skewers like they make at the fair. This one: https://tvwbb.com/threads/carnival-kabobs.11110/ I had to make something for...

I love it! a little dark tonight, but still juicy and skin like bacon...

Been off the board for a while, boys, but I'm doing great! Living situation had me rarely grilling for a while. I still have my grills... but I got another one, the owner left it for me as he was moving to a retirement place and we talked grills before move-out day. The new pad: you can...

I took all of this rusty junk out of a Genesis Silver C. After some minor disassembly, I scraped all of the caked on grease and rust chunks out as clean as I could get it. Then I installed the new parts: Burners, Igniter, Flavorizer Bars, "newer" recycled grates, regulator and hose for...

Delaware's finest, rubbed with seasoning salt and Cajun's Choice... On the grill for a long round... Getting there... SAWZED... Sawze set.... And one of many plates... Perfect bite through skin. Spices came through even with the sweet sticky SBR.

My take on Keri's hog apple beans... (The original post) My godson is shipping out to the army on Wednesday he's having a big going away party tomorrow. I'm making beans for the party tomorrow. I will never make another batch that will ever taste this good. 1lb of bacon... +1...

...and one of my best cooks evahh!!! I had some leftover Easter stuff so I was gonna share it as sort of a happy hour snack at my club. (People were animals... hence no plated pics). moinks on: moinks tightening up: and sauced. ready to go! Here's where the...

So I cooked pounds of bacon and sausage since 10am for the brunch. I kept finding these everywhere... The easter Bunny likes his magnums.... Well later on I went to cook through some steaks. (boneless rib-eyes) seasoned with just s&p.. Dad's old gasser lives for these days...

drunken pics of a Super Bowl soirée. My friend Chef John and I did the cooking. We were pretty busy and pretty liquored up so please forgive the format. I thought the trees were watching me cook... Brined up pork belly getting kinda sweaty. Belly keeping warm with some beef sates...

I work the kitchen at my Elks club for NFL sundays. Menu is usually burgers, dogs, wings, bar pizzas, and one "whatever the hell Joe made" special. This was the special for week 2: Pepper Stout Beef (Larry Wolfe's recipe) 4lb. Chuck roast: Cut into 3 ugly steaks. Seasoned with sea salt...

Chicken thighs with Galina street rub and two paillards of chicken breast with a dusting of northwoods rub and a spritz of lemon juice (the missus won't eat thighs). Corn... two in foil one elote style. Field greens and one delicious cherry tomato from the ghetto garden. I used KB with a...

First, I'll begin by saying that I have a few grills about town. I can't keep them at home (duplex apartment). I already keep my 22 simpsons OTG here behind the back door, so I kept an 18" and a 22" at my Elks Lodge. We only use the 22" at the lodge. Sooooooooo... When friends from Ireland...

mom and dads Genesis silver C nothing fancy... sea salt, pepper, garlic powder. I prefer 'em bone-in, but nice REs. HAPPY EASTER!!!

Snap on smokey joe? I tried to search for it but got nowhere. I'm pretty hip when it comes to Weber stuff, but this one has me miffed. I'm not buying it anyway... just thought I'd bring it up. If it isn't a Weber... I have a feeling that it came off the same assembly line. Too many "same...

Had ourselves "a time" this afternoon/tonight... The "stick burner": The ribs: The beer: The rum punch for the ladies. (Pineapple and pomegranate): The sandwich... Sliced pork loin with roasted peppers and balsamic dressing: The wings... Asian teryaki style glaze: London broil "au...

I wish I could say we did more smoking/grilling... but wanted to share my evening. My friend Chef John's house... The kitchen: Winter punch... (don't ask, its "complicated"): Back ribs... rub only: Crudite, 3 cheeses, wild gulf shrimp, pulled pork mole sliders, fresh mozzarella and fire...

(Pics stink... fud wuz gud). After abstaining from alcohol for the last 8 weeks, I decided to tie one on via a six pack of Abita purple haze and 3 rather large glasses of cotes du rhone. :p Then I decided to take bad pictures of questionably cooked meats. :confused: I realized that I hadn't...

My "pig vilion" is actually our Elks lodge pavilion off the bar...(both kettles going all day...you can see them in the back there.) I had no time for pics during the early session of burgers and dogs as this place filled up quick!: Chicken ready for sawce... and sauced... It was...

I'm cooking a simple burgers and dogs day on a big gasser for about 45 on monday but they want wings too. What's the best way, in your opinion, to pre-cook some to have them ready to go as an appetizer? I'm thinking roast them with nothing on 'em in a kettle the day before then heat them on...

Just a quick pic of some ribeyes on Dad's Genesis gasser from today... Tables with grill heating up: Multi-million dollar monolith that some jerk built next door: First batch of ribeyes: Sorry for not taking more pics... lots to feed and all the pretty birds were uncooperative! I...