The Grill and BBQ thread

[cali_vol]

Got some can chicken smoking

Great color on those birds!

 

[vols72]

Threw some steaks on too

 

[Rockvegas]

Cali thank you for the response.

Rasputin
That's one hellof a nnice grill, but just tad too much $$$$

 

[KILLERxMOOSE]

First time grilling on the new char griller cast iron grill

 

[BearCat204]

Be the envy of all your friends and neighbors that have those ghetto-azz Big Green Eggs. Tell them to step up to the big leagues...

K500HS Hybrid Fire Freestanding Grill with Side Burner

I wouldn't grill baby **** on that thing

 

[Boca Vol]

Got some can chicken smoking

Looking good. I did a whole chicken yesterday, as well. Injected with creole butter and seasoned with Weber's Kickin' Chicken & Dizzy Pig Shakin the Tree.

 

[SDV]

Damn son


I want this recipie

Me too. That looks amazing

 

[vols72]

Looking good. I did a whole chicken yesterday, as well. Injected with creole butter and seasoned with Weber's Kickin' Chicken & Dizzy Pig Shakin the Tree.

I would rather do them halfed or spat chock but my son loves them this way. To me I get better flavor and crisper skin

 

[SaluteToTheHill]

I would rather do them halfed or spat chock but my son loves them this way. To me I get better flavor and crisper skin

I agree, I butterfly or spatchcock all my whole chickens. There is much debate over whether or not the beer can chicken adds anything to the meat, moisture or flavor. I personally don't think it does.

 

[cali_vol]

I agree, I butterfly or spatchcock all my whole chickens. There is much debate over whether or not the beer can chicken adds anything to the meat, moisture or flavor. I personally don't think it does.

I grill them both ways but prefer spatchcock as it cooks quicker. I've also done my turkeys that way. If I've got company I tend to use the beer can method as a conversation piece

 

[cali_vol]

First time grilling on the new char griller cast iron grill

Looks good! Enjoy!

 

[cali_vol]

Looking good. I did a whole chicken yesterday, as well. Injected with creole butter and seasoned with Weber's Kickin' Chicken & Dizzy Pig Shakin the Tree.

Haven't tried Dizzy Pig Shakin the Tree. Gonna have to look that up.

 

[Boca Vol]

Haven't tried Dizzy Pig Shakin the Tree. Gonna have to look that up.

It's great on chicken. It's lemon-pepper with a kick.

 

[BearCat204]

Making armadillo eggs again......these are huge this time around lol

 

[BearCat204]

Absolutely delicious

 

[Nerd-Vol]

My mom turns 60 this week. Thinking about grilling up some ribeye steaks. Those work well on the grill? Any concerns with flares due to the marbling?

I've done it a million times on the stove to the oven. First time on the Weber.

 

[SaluteToTheHill]

My mom turns 60 this week. Thinking about grilling up some ribeye steaks. Those work well on the grill? Any concerns with flares due to the marbling?

I've done it a million times on the stove to the oven. First time on the Weber.

Absolutely, I wont do a ribeye anywhere but the grill. I do mine 2 minutes directly over coals, rotate 90 degrees to get cross grill marks. Flip and do the same. Pull it off and its a perfect medium rare. Your times may be a little different on your unit but thats a start.

 

[cali_vol]

Absolutely delicious

Brings a tear to the eye. Very nice!

 

[cali_vol]

Leftover pulled pork from the freezer. Topped with vinegar slaw, mango relish on a pretzel bun. Best. Thing. Ever.

 

[governmentmule]

looks pretty damn good cali

 

[vols72]

Leftover pulled pork from the freezer. Topped with vinegar slaw, mango relish on a pretzel bun. Best. Thing. Ever.

Damn Cali your Kung Fu is strong

 

[cali_vol]

looks pretty damn good cali

Thank you sir. Pretzel buns frome Costco were a winner.

 

[cali_vol]

Damn Cali your Kung Fu is strong

Thanks. The smoker did all the work.

 

[governmentmule]

Damn Cali your Kung Fu is strong

grasshopper is a strong one :hi:

 

[volinbham]

My mom turns 60 this week. Thinking about grilling up some ribeye steaks. Those work well on the grill? Any concerns with flares due to the marbling?

I've done it a million times on the stove to the oven. First time on the Weber.

No flare up concerns with a Weber (and those flavorizer bars).

What the other poster said - direct - crosshatch grill marks at two minute mark and how ever long you like depending on thickness. Usually 8 minutes for me.

Tell your ma happy birthday from Volnation