Those look perfect fish

:thumb::thumb::thumb::thumb:

I miss grilling. Need to buy a grill this year to grill when the heat is over. No way I'm grilling when it's 113° out.

Want some grilled chicken, some clams / oysters, shrimp, steaks, lamb, bone in pork chops, veggies.

Gas grill hooked up to the house.

Been teaching and traveling on too many weekends, but today I had nothing, so it's chicken thighs as my plate for the neighborhood cookout. They're brined, trimmed, seasoned, and resting.

Steak and Hot Dogs.

Nothing to laborious and whatever seasoning I grabbed from the cabinet for the grill. Chicken thighs, one batch in a mild curry and another in
original Dan'os. Hamburgers seasoned with Kinder's buttery steakhouse. And knackwurst, because **** hot dogs.

Tomahawk Ribeye to celebrate the Chiefs are number 1 and the other 31 teams SUCK BALLS

Wagyu steaks from....Wal-Mart

Livin' good! lol

They actually aren't too bad. They taste better than the ones at Hy-Vee that are $46.99 a pound.

Had to do it real low n slow due to timing :)

Steaks were a tad on the drier side, but still very edible. Brought back some good memories. Ribs were actually from about 9 months ago. Still very moist and tasty.

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A rather rare weekend off, so today will be pork belly burnt ends.. Smoker rolling at 225 on this cloudy Saturday.. https://uploads.tapatalk-cdn.com/202...39c3c81a44.jpghttps://uploads.tapatalk-cdn.com/202...fedf94e772.jpg

Oh heck yes... Nailed it...

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That looks incredible! Great work

I gotta buy one and do it.

It's this simple...

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Costco sells them stripped out for like $5/lb or a whole belly for $3 or 4/lb. Whole belly I have to half and freeze for later or it makes an ungodly amount.

Truth. I quarter it and have plenty for four meals for the family or enough for two football parties.

Costco is just too much. Sam's has the right blend of quantity and price but it isn't always in stock.

Sams is all I have and I have to drive 45 minutes to get there.

Sometimes living in BFE sucks.

Costco is an hour away for us which means we generally didn't get there till near close on the weekends. Stock always sucked so we stopped going.

Small pork shoulder for tonight. And while have it fired up, gonna experiment with beef shank with taco flavor profile to shred for tacos later this week. https://uploads.tapatalk-cdn.com/202...1d79c19021.jpg

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Yeah, I will prolly get a Sam's membership as well. My wife went in with her mom and said she liked the selection and prices a lot. It's pretty cheap too right?

I think our tier two membership is like 110/yr but we get credits back for using their citi card and fueling there that pay for it and then some. Main issue is Costco is five mins from me so way more convenient.

I think they’re roughly similar. Their prices on a lot of stuff are downright good. Plus they have a scan and go app which allows you to bypass the checkout. And they have a respectable delivery service. Their pickup service is ass here but probably better where you are. Those services maybe make it more attractive.

They also have a Mastercard that has rewards.

The Kirkland chicken from Costco butterfiied and grilled is the cure I've found to rubbery chicken.

Thighs, I know, but Kirkland breasts butterflied and grilled is like how chicken breast used to be like.

Their monster pork chops 12 for like $14 is a steal as well.

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Why not take the helicopter?

There are 2 dudes around that run helicopters, I don't have that kind of jack.

I don't seem to have too much trouble with breasts. Just get them to a consistent thickness and get them the hell off the fire at 155.

Sous Vide is also good for breasts. But that takes a little planning. Just kicking out a breast is pretty decent eating for not much work. Especially if you're trying to eat a little healthier.

With my slack-the-heck-off weekend I decided to do the spare ribs we had in the freezer. Oh boy, I think Mrs. GloryDayz is serious about hanging up her apron and making me do the cooking. LMAO

And I've incorporated raspberry syrup into my glazes and I think it working well. This family is not a fan of heat, so the fruity notes go a long way to making big smiles.

And the pan roasted corn was the first to go. A can of cheap corn, fried in grapeseed oil, then add spices and butter, none was left... https://uploads.tapatalk-cdn.com/202...16d5bafe26.jpg

Managed a ride and doing the other pork belly quarter... Man, just MAN, are these awesome.

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Yum

Not my best plating presentation by a long shot but if yall looking for something new to do with your leftover pulled pork, might I suggest checking your meat counter for some pre-made tater skins.

Did a plain with sour cream, southwest style with fire roasted hot Hatch green chilis and pickled red onion, and BBQ style.

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I don't know man, in an outdoor setting, that's the perfect plating...

Apparently sour cream comes out of a squeeze bottle now which threw me for a loop

Fire roasted hatch chiles...

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Lasts a lot longer too...

Its pricey for the amount you get but oh so convenient.

Yeah what chemical are they putting in it that they don't in the tubs? When I haven't used it in a while I always look for the greenish-blue mold but never shows itself.

I think the lack of air is the key... We don't eat a lot of carbs in this house, but when we do decide to have a "loaded baked potato bar" dinner, sour cream is obviously a must, so this new way has helped to prevent us from having to run to the store for condiments (as often).

Let's do some wing (all drums!!!! (that's what they gave me to smoke/grill!!!)), for the game. https://uploads.tapatalk-cdn.com/202...8c9e277923.jpghttps://uploads.tapatalk-cdn.com/202...5cc70e9b94.jpg

I smoked some ribs and a pork butt last Sunday since there were no Chiefs game. It was damn good! Also I was on the Yoder Smoker website looking to order a new cover and some new cooking grates for my smoker when I came across this custom smoker. It's badass!

https://www.yodersmokers.com/wp-cont...hiefs/hero.jpg

Who's got a can't miss recipe for a rib plate? I have a wagyu plate that I want to cook up but as I've never done it before, don't want to ruin it.

Wood fired pizza on the Yoder today. Smoked Tri-tips next weekend.

For New Years, I put a full venison backstrap on the smoker, and let it cold smoke for a bit. Then cranked the temp up to 410, and seared both sides. Been doing this for quite a few years, and I think I've just about got it perfected. It's tricky with venison, because it can dry out really easily. It's very lean meat. But when you cook it right and keep it moist, it's some of the best you've ever had. This one was money.

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I forgot to post these from 12/26/23 when we were visiting the son and DiL in Tennessee. They wanted to do a baby backs vs St. Louis style comparison. Man oh man we're these good. I preferred the St. Louis style. The foil had those mini potatoes slow cooking..

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I thought the YS-1500 was big until I saw that beast. I wonder how many people you would need to feed regularly to justify one of those for home?

Finanancial justification? LOL good luck with that!

Boo this man! Boo him!

I agree. And more importantly, I'd never be able to get it past Mrs. Gibbons.

Is that four-wheel drive?

Now that I think about it, a combination ATV/barbecue grill would be extremely popular and also efficient. You could drive it out into the woods while using engine heat and propane to grill to perfection. Then you set up your tent and enjoy ribs out in the wilderness. I want one.

STL style was always a fav of mine. Kind of the best of both worlds between spare and baby.

Only if four people are pushing it. o:-)

You have to have it.
That is one helluva rig. One of the best I’ve ever seen. Congrats :thumb:

Saw a 12.5 Lb pork butt a couple weeks ago when I was at the grocery store. I couldn't resist it. I like big butts and I can not lie! When a big old hog goes walking by, with a shoulder that fat....I get sprung!

Smoke stacks up!

It's rubbed up and in the smoker. I need to keep the temp up to at least 275 so I can get it cooked in 12 hours. It won't get eaten today but we'll have pulled pork all week. That's enough pig that we may make a pizza with some of it later this week.

For today I'm going to throw in a Corned Beef Brisket. It's not quite 4 Lb so it won't take so long to cook and we'll have it with some cabbage to celebrate St Patty's Day.

Happy St Patty's Day
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Parboiling some brats in beer and finishing them on the grill later, topped with grilled onion and stone ground mustard... fries and a salad on the side

Almost forgot! Perfect!

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Got dayum

How’s the new rig philfree?

I didn't buy the Chiefs pellet smoker. As cool as it is it's just a little too pricey. After smoking that 12.5 lb pork butt for 13 hours on my stick burner a pellet smoker is pretty attractive though.

Doing some strami

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I gotta know.......how much do they want for it?

A Yoder Cimaron is over $8,000.00 so that custom Cimaron is probably $10,000.00.

You still doing competitions?

The deodorant stick keeps winning

What are you Smoking/Grilling/BBQ'ing this weekend?
 

It’s not much, but it’s honest work. Love the smell of charcoal fire ROFL

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I'm just now learning to grill with charcoal. (Hank Hill is rolling over in his grave)

What are some tips you'd give to a n00b?

1. Chimney starter.

2. Don’t In58men your house.

Chimney starter is a must. No lighter fluid.

Steaks go over the coals early while the temp is high.

Pork Chops and Chicken and possibly even burgers (beef or pork) wait a few minutes until the temp drops a bit. For the burgers, lightly butter the buns and toast over the coals after the burgers are done. It only takes a couple of minutes to do the buns. You might want to close the vents (at least on top) when toasting the buns.

If for some reason the coals flare up into a fire (usually from excess fat on the meat), move the meat from over the flames if necessary until the flames die out. Sometimes closing the vents will take care of the flames.

Hot Dogs and Brats wait until the coals are closer to the end of their life than the beginning so the "skins" don't split.

Learn how to cook on direct and indirect. Direct is easy for the most part. You're going hot and fast over a constant flame with you tending and flipping. This guy is a great resource for cooking on basic charcoal style grills and figuring out indirect configurations that make sense based on what you're cooking. There are a number of others I'll recommend if you like.

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Buy a charcoal chimney to get your coals heated and evenly ashed over before you cook. These things are foolproof and will always produce ready to use charcoal. Buy some starters like tumbleweeds or little wax cubes if you like. You can put vegetable oil on a paper towel and get it going. Newspaper works great too. Lots of options but do it this way. DO NOT USE STARTER FLUID

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Understand what your vents do. You are drawing air from the bottom and pushing out over your cooking surface. You vent from the top so personally I control the input and leave the output wide open for the most part. This is where you'll learn how to manage temp in the grill. Realize the dome is going to read about 50 degrees hotter than the grates on average.

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Buy a decent thermometer, especially if you progress from grilling to trying your hand at mixing in hard woods and smoking. You can add on hard woods directly to the coals when doing burgers or chicken or whatever and get that charcoal/smoke flavor very easily.

Just spend at least $10 bucks and you'll get something decent off amazon.

Thinking I’m gonna pull the trigger on the new Masterbuilt Gravity XT.

The earlier models had a great concept, but were flimsy and broke down easily. The new model seems to have addressed these concerns. People had to add mods to the previous models, and the new design basically accounts for all of these.

Anyone have one yet? Do I need to be talked out of it?

I have a good friend of mine that has every grill/smoker imaginable and is a good home cook and he loves his Masterbuilt. I'd consider buying one even though I don't need it.

His model is probably 5 years old so it's not the new hotness but from what I've read on them the consensus is they've done a very solid job of melding charcoal cooking with the pellet grill temp control format.

We’re gonna make you a God damn man soon!

Nice!

It's hot.

Buy 2 and send me one. I’ve wanted one but haven’t parted with the cash.

The real answer I’ll tell you is stick with it.

I struggled with the decision to go do it. I typically don’t have the time to mess with it, but man the charcoal flavor is hard to beat.

I just went with the tiny Weber because it’s cheap but I can’t do a bunch on it. I pretty much can’t do indirect. But if you’re going to cook something good, fire it up. It’s totally worth it.

Fire starter: Take the egg portion of the box and put vacuum cleaner waste and put it in them. Take a candle and pour some of the wax in each one. Take one when you want to start your coals, put it in there, and light. Will burn hot with the wax to get the fire started.

Dryer lint works well too

And probably more abundant!

I just set my charcoal chimney on the side burner of my propane grill. Once the bottom coals start to burn I turn the gas off and let the coals light themselves. It's quick and clean and easy.

That’s a good idea. Unfortunately I don’t have a gas grill anymore. But I still get a newspaper.