whatcha smoking / grilling today?

[Jim Lampe]

...about 10 minutes ago, I put a 3 pound bone-in dinky butt on my 14" WSM...

what have you planned for today??

 

[Clint]

I've had 10# of boneless / skinless chicken thighs marinating for Carnival Kabobs since around 5pm yesterday:
http://tvwbb.com/showthread.php?11110-Carnival-Kabobs


And then some Beer Batter Onion Rings
http://tvwbb.com/showthread.php?61404-Beer-batter-onion-rings

 

[Enrico Brandizzi]

Just judging at the IBC - Italian BBQ Campionship!

 

[Vincent Carrocci]

I've got a competition brisket test cook running today.

 

[Rich Dahl]

Doing an eye of the round and some sides. Hope it comes out better than the L&S BBs I did yesterday in the howling wind which will be worse today.

 

[John Tate]

Potato wedges .......on a kettle...... living the high life today!!!

 

[Jim Lampe]

sounds GREAT everyone!

perhaps i should have mention something like.... "add your photo too!"

 

[Bob Correll]

I've got a slab of StL spares going on the 26" grill using the Char-Broil Charcoal Manager for the first time.
I hope to report my results tomorrow in the photo gallery.
In a little over an hour the dome temp has slowly climbed to 234, might have to foil them if dinner is to be on time.

 

[Nate Frost]

Whole chicken for leftovers for the week, carne Asada, and seasoning the mini.

 

[Bob Hunter]

I'm grilling up 10 lbs of Pollo Marinado for the week.

 

[Larry Nehls]

Steak for me

 

[Tom Jordan]

NOT A FRIGGIN THING!!!!!
I run a country club with a dining room that serves breakfast, lunch & dinner and my assistant has been on vacation, soooooooo I'm stuck at work for the last 14 days straight!

 

[Jim Lampe]

NOT A FRIGGIN THING!!!!!
I run a country club with a dining room that serves breakfast, lunch & dinner and my assistant has been on vacation, soooooooo I'm stuck at work for the last 14 days straight!

sucks to be you, Tom Jordan!

Nate... Larry, you forgot your photo....

 

[Cliff Bartlett]

Just Grilling tonight Jim. Glazed Apricot pork loin with cilantro and garlic. Siding it up with garlic mashed new potatoes and spicy Brussels Sprouts. The loin is still in the marinade but here it is after I did a little trimming this morning.

 

[Bob Hunter]

Looks yummy

 

[timothy]

That's some Mojo Pina ( pineapple ) leg quarters. Stuff burns easily as you can see....

Tim

 

[JimK]

2 racks of baby backs on the Performer with hickory and apple. Windy as all get out here, but I've been able to keep temps somewhat consistent. Going high-ish heat, trying to keep temps around 325.

 

[Mildo]

Bacon on the morning, afternoon wings

 

[timothy]

I'm grilling up 10 lbs of Pollo Marinado for the week.

Bob that looks amazin! care to share the how to do it's?

Tim

 

[Bob Hunter]

I actually wish I knew how to trim the chicken like this. But I just go down to the Carniceria (Butcher Shop) around the corner from my house and buy it, it is right next to the Carne Asada.

It is really good though, the marinated and spice is perfect.