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My local QFC grocery store carries Snake River Farms beef. I've learned to shop the must sell section because they put SNF stuff in there on a major discount. Picked up some waygu tri-tip steaks for dirt cheap. Did a dry brine in the fridge for a few hrs, sprinkled with garlic granules. Reverse sear on the KK at about 250, then opened it up for a sear. Threw the brussel sprouts on for a bit while doing the reverse sear. Holy cow these were some amazing steaks. Fantastic marbling. Sent from my iPhone using Tapatalk

Nothing like smoking a bunch of boudin for a party. You don't see this on a KK often!

Done just right!

MAPLE BOURBON GLAZE Susie Bulloch (heygrillhey.com) This Maple Bourbon Glaze is a sweet and sticky glaze that is perfect on ribs, chicken, and so much more. It's a delicious and beautiful way to finish up any of your BBQ. 5 from 8 votes PREP TIME : 5 mins COOK TIME : 30 mins TOTAL TIME : 35 mins SERVINGS : 8 CALORIES : 124kcal Print RecipeSave to Pinterest Tropicana® Zero Sugar Sponsored by Tropicana® Meet our new line of delicious refreshing juice drinks - made with zero sugar & no artificial sweetener ingredients. See More INGREDIENTS ▢ ½ cup maple syrup ▢ ½ cup bourbon ▢ ¼ cup ketchup ▢ ¼ cup brown sugar ▢ 4 teaspoons Hey Grill Hey Sweet Rub ▢ 4 teaspoons apple cider vinegar INSTRUCTIONS Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency. Use right away or store in a glass jar. Will last at least 2 weeks tightly sealed in the refrigerator.

Speaking of brisket, I'll post more pics tomorrow , i just put these in and am letting Fireboard run with them until done, i will jump in and wrap them when they get to 170. The one on the left was 21 pounds before trimming, the one on the right was 14.

So the Al Pastor cook was definitely a success and enjoyed by everybody. I did one pork shoulder so about 7lbs and we had 8 adults and could have probably fed 16-20 persons easily. This was fun to make and will definitely be in the rotation for parties. One of our amigos brought over this tequila from their last vacation to Mexico and one of the best we’ve ever had and it complimented the meal. Tacos made with Nixtamalized blue corn along with cilantro, onions, radish, pineapple, homemade salsa and Pico de gallo along with Mexican street corn salad and some Spanish rice. All the best,

Here's a cut of beef you generally don't see and in fact I haven't seen here either, unless I missed it. It's what the butcher said was a beef shoulder tenderloin and was cooked indirectly then seared. I must say he was correct, it was tender and he further stated it's best when cooked to a med-rare. Along side were sugared chick peas in cinnamon, apple, carrots, dried cranberry, cracked nutmeg, squeezed lemon with a dash of salt. Orzo with Greek dressing with feta, red pepper and a wee bit of onion and more black olive. I split half a stuffed scallop shell having the seafood works along side fresh garden string beans and just salt/pepper on the beef. This cut would be excellent over a rice pilaf with some sprouts.

My husband's away for a few days and I decided to try being a vegetarian teetotaller while I was on my own. Otherwise known as drying out and slimming down. The only problem is that my Texan girlfriend was in town for just one night and I had lured her to dinner with a picture of a nice T-bone steak. She arrived with this tea towel for me but quickly got with the programme and we had a lovely evening, sober at dinner for the first time in our acquaintance. I tried out some BBQ recipes from Francis Mallman's Green Fire and they were all a success, washed down with homemade lemonade. I didn't get photos of the fennel and spring onions on the konro grill but this one, shows cooked black beans and broad beans getting some char. It made the black beans a bit crunchy and very tasty. Next came the smashed potatoes, grilled with a fennel seed and fennel pollen topping - intended to replicate the flavours of a porchetta and... it worked! The beans were mixed up with the grilled fennel and spring onions and a bit of vinegar and oil to make the centrepiece salad which we ate with our smashed potatoes. Surprisingly filling. Dessert was one of the weirdest things I have ever made. Grilled stone fruit - I used a plum, a peach and a nectarine - with grilled Raclette cheese! Texan was NOT weirded out. We considered what it might need to lift it. She suggested white balsamic vinegar. It was the perfect match. And yes, I know the picture is not the best but I promise you it was tasty. In fact, I am coming round to thinking that I can eat less meat and still enjoy a meal. Shock! Horror.

here are a couple of shirts for amusement. LOVE the BBQ shirt, it is worn by the BBQ employees.................................................................

Wait, it's not the end, I found them, they're here.

Hello forum, I am upgrading from a Primo lg300 set in a big beautiful stainless steel cart. After I saw an older ultimate 23 on Facebook marketplace. It hit my feed and I thought it was one of those scams posts bc it was too good of a deal. I put a bid a few minutes after the guy posted it(lucky me) and he accepted(luckier me). When I went to pick it up he said he had dozens of higher bids but was a man of his word. Her are some pics note everything is original so you will be surprised when you see the main and the top grills.