I have done that for a bunch of teenagers before. Couldn't produce the fish fast enough! Each kid could eat half a good sized fish just as an appetizer!
Ice skating by bonfire! What fun! reminds me of times past. Enough chicken for an army! Nice setup. What were you basting with?
Great stuff! I have always wanted to do bacon. I think I may try some now myself. Thanks for the inspiration!
Eating ribs tonight! If I’m not mistaken the rub came from a Secret Santa gift. A peek 45 minutes into the cook.
It’s a secret! Not really though. Cider vinegar, poultry seasoning, S&P, few other spices. Marinade for a day prior and then baste while cooking. I used cook chickens for profit as a side gig. Haven’t done that in a while, mostly just for friends and family now.
Never heard it called that and I’ve been doing chicken a good while now. I’m sure chicken is cooked that way all over the place, just called by different names. It’s delicious either way.
It’s a pizza grill! Although I have cooked various other things on it. First pizza is pepperoni, onion, fresh garlic and diced cherry peppers. Second one is garlic olive oil sauce, tomato, onion, mozzarella and feta.
Our super bowl eats. Sous Vide top round. 18 hours at 130 and then finished off in the smoker for 1/1/2 hours over hickory. Deeeelicious! Homemade kummelweck rolls. Rolls were ok, definitely need some practice though. I’m not really a baker I guess.
Super Bowl eats was Carnitas Pork for burritos, tacos and nachos. First time I made this and it came out fantastic!! Used a a pressure cooker though-that infused the spices nicely into the 6lb pork shoulder before shredding and was done in an hour No pics this time
The design of that style grill and the flipping racks, along with the marinade recipe that is extremely common in New York, was originally published by the Cornell cooperative extension back about 400 years ago (give or take). The original document also had tips on setting up serving lines for your fair or commercial bbq. Prior to the 1990’s you didn’t see either much outside NY, but the marinade is now fairly well known in BBQ forums. I don’t think I have ever seen the same grill outside NY, PA, or OH but there are likely some given how many people have fled NY in the last 75 years.
Here you go... the Cornell document with fire pit, metal grill, and serving instructions plus marinade recipe for hundreds of chickens. https://ecommons.cornell.edu/bitstream/handle/1813/2652/bbq.pdf?sequence=2
