Thread: BBQ

Very nice Pixel!!! My wife does the same with her friends when these Bachelor or Bachelorette shows are on. The girls hang and cluck, cluck, cluck.

As for the groceries, I use to hate doing them. Now I love it. Strip loins, Bison steaks, Turkey legs, Reese's cereal, Montreal smoked meat, Saint Agur blue cheese, Dark roast coffe. Just to name a few things on MY shopping list! .

Nothing beats a NY strip loin smothered in Saint Agur blue cheese!!!

I barbecued some really nice chunks of cod loins today.
I seem to enjoy proper fish more and more lately.
My new fish-monger really has lifted our diners to a new level. Kudos to the man!

I went at those filets with a vengeance, so I forgot to snap a pic, but I will for our en papilotte later this week

Great to see this old thread revived, and everybody's delicious "'cue," as we call it here in South Carolina. I just make do with an old gas grill and hickory chips. Here are a mess of ribs, my favorite.
Here's my helper!

My neighbor now has a BGE, and I really hate him!

Those ribs really look mouth watering.

Wish I had a slab on my dinner plate right now!

Has anyone tried any of the smoked sea salts that Central Market has? They are great - you open your cupboard and smell charred/smoked wood.. just some some smoked serrano sea salt to season some chicken last night - gave it a good slow heat that builds up after a few bites.

Originally Posted by cahnwulf

Has anyone tried any of the smoked sea salts that Central Market has? They are great - you open your cupboard and smell charred/smoked wood.. just some some smoked serrano sea salt to season some chicken last night - gave it a good slow heat that builds up after a few bites.

Yep,great stuff,that and smoked paprika.Whenever I make Jerky,as I am today,when the meat is almost done and bone dry I put a tray of sea salt in the smoker,works great.

I know its a little

Even if you are grilling some veggies with your BBQ - their Lime Fresca Sea Salt is perfect for veggies. I haven't tried any of their salts in a brine yet - but im eager to do so.

I haven't got the guts to try and Ghost Pepper salt yet - maybe when I want to have a family chicken wing challenge.

Gourmet Sea Salts - Fleur De Sel, Hawaiian, Celtic Salt, Kosher, Smoked, French, Himalayan Salt

Can't believe I somehow missed this thread. While not tonight's meal, this was from three weeks ago on my off-brand smoker/grill:



I figured as long as the chicken was drunk, I may as well get in on the action.

Originally Posted by Maxi

Well....not so much a grill, but here we go anyway.

I built this last summer at the cottage. It's 42 square feet, with 3" flagstone on the bottom. Both the initial layer of flag and the top stones are level to within an 1/8" in any direction. The spit supports are inside 1/2" pipe, sunk into the ground to prevent movement, and threaded with caps for the offseason. Here's a pic of the "grill" and then later in the season with "some meat". For an idea of size, that's me sitting IN the pit while a fire is starting.

Aw yeah....three weeks to go until I can put a lamb on it.

That's really cool. Is that your cottage at the back?

Originally Posted by Lynn

The Big Green Egg did it's usual great job on some pork steaks today.

I love this thing!!!!

Let's see some grillin' pics........

I think it's extremely cruel of you to post a BBQ thread when your Southern friends are in the middle of winter.