Summertime...Barbeques, Grills & Smokers!

Discussion in 'The Good Life' started by HolyRollah, Jun 11, 2013.

  1. PanChango

    PanChango Not Cute

    Not foiling will give them a little more bite from the bone. I cook on a kamado and haven't had the need to baste ribs or use a water pan. I just use a heavy hand applying rub, set the grill wherever it settles between 250F and 275F and let them do their thing. I like to foil and wrap them for about 45 minutes once it hits the stall just to help them along. It has been so long since I used another cooker, sorry I can't help much.
     
  2. PanChango

    PanChango Not Cute

    A friend of mine has one and loves it. I have an old large black KJ and a small oval Primo that I inherited. Enjoy.
     
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  3. Tiredricefarmer

    Tiredricefarmer Well-Known Member

    I wouldn’t start basting until after the rub has set. If you baste too soon you run the risk of washing your rub off. Just my opinion, someone else may have a different view. Good luck!
     
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  4. Ksblazer

    Ksblazer Well-Known Member

    Smoked chicken breast Monterey with rice and beans.

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  5. Ksblazer

    Ksblazer Well-Known Member

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    Peach\chipotle bbq baby back ribs.
     
  6. Tiredricefarmer

    Tiredricefarmer Well-Known Member

    Excellent!!!
     
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  7. Ksblazer

    Ksblazer Well-Known Member

  8. Redrock

    Redrock Well-Known Member

    Alder smoked salmon. Excellent. I made Cilantro Lime coleslaw and garlic sauteed fresh green beans as the sides. It was great.

    salmon.JPG
     
  9. DaltonGang

    DaltonGang Ol' Itchy Whiskers

    I had a little family get together today. I made a good fire with Red Oak, and did some cooking. . I cooked Chicken Shish Kabobs, and Prime Rib Shish Kabobs. Also, some hotdogs and big thick hamburgers. Something for everyone. Plus, I can freeze the leftovers and eat good for.a.while.
     
  10. PanChango

    PanChango Not Cute

    I fired up the kamado yesterday and roasted a spatchcocked turkey breast for Thanksgiving. After a dry brine, I used a touch of cherry wood at 325F and basted with a garlic herb butter a few times through the cook. It was definitely one of my better efforts.

    turkeybreast.jpg
     
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  11. Hembree

    Hembree Not as pretty smelling

    Great job! Looks yummy.
     
    PanChango likes this.
  12. PanChango

    PanChango Not Cute

    Thanks. I was impressed with how it turned out this year.
     

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