Looking great everyone! I'm gonna get started on some dutch oven chili in a few hours. Gonna be chili dogs, cornbread and cold beer at Camp Trundle this evening.
Great job on the Freedom Ribs thistle. Thomas Jefferson would approve I'm sure. Just fired up my charcoal chimney. It's actually a little spooky lighting anything on fire outside right now. The fire danger is pegged as extreme and fireworks of any kind (other than public displays run by cities or counties that have fire personnel on hand) are banned in all of western montana. It's pretty hot out and there's a steady wind blowing up the canyon right now. I've got a fire extinguisher at the ready just in case the wind takes an ember up the slope and tries to start something. Anyway, the dutch is warming up and it's gettin' close to chili making time.
You guys should have some full bellies. My grilling at work put a damper on any productivity past 1200 - that's what holiday pay is for
Been grilling brats and such every meal for the last couple of days here. 10lb pork butt going on later tonight for pulled pork tomorrow and brining some chicken tomorrow for the first time....going to grill one and smoke one.
Still have some left for this afternoon & lunch on Monday....Was starving last night,its been a few years since I ate a half slab in one meal.When I was younger it wasn't uncommon for me to devour a full slab of 14-17 bones when extra hungry.And I'm not a big guy either Any more & 2 to 4 bones +any side dishes,beer,ice tea or pop + possibly a small dessert and I'm stuffed.
Sorry no pics but the Dutch oven has hardly cooled in the past week. Chicken, ribs, and pork roast in the DO as well as steak, shrimp, chicken, potatoes, and squash on the grill.
It's really simple.......get a clean spray bottle, mix 3 parts apple cider (or white if you prefer) vinegar, 1 part olive oil, and a couple cracked cloves of garlic into the bottle. Shake well several times during use, heavily spray the chicken every time you flip it and once more when you take it off the heat. I let the mix sit in my cupboard like that and use whenever we make the chicken. It's by far my favorite way to do chicken over the fire...
We did Ribs and brats over the outdoor fire on the 4th.... Everybody's BBQ is so impressive. I was adjusting the wood fire constantly so I didn't burn anything, but that's kinda my thing playing with the fire....
You don't have trouble with bacteria with the garlic sitting in the mixture? Especially at room temperature? Or does the vinegar take care of it?
I've never had any issues.....I'm betting the alkaline from the vinegar keeps it at bay? You could always keep the bottle in the fridge too....
