Discussion in 'The Smokehouse' started by Grizzly Adam, Apr 21, 2014.
Yep, sure do. Just brush off any ash with a basting brush.
Last night.... small bacon wrapped sirloin,mushrooms/onions,local sweet corn on the cob & ice cold Coors.
Was too hungry/thirsty to take any pics of the food (which is rare for me) ,it didn't last long though.
I just saw someone else do that on FB. each side a few minutes sears the outside and the inside is a perfect medium rare. I want to try it.
Got the wood fired grill heating up for chickenwingloaf.
What the hell is that? Seriously....I gotta know!!!
Sort the wings by left and right and weave them into a loaf! Put over indirect heat and cook. At the halfway point sauce up. Top just before it's done. Pictures will accompany.
After about 45 mins...
I built the fire back up and left it open for 12 mins to reduce smoke flavour.
And sauced them up. Closed the lid, will visit them again in 30 mins.
Did some chicken tenders marinated in Italian and mayo this weekend at Jambo, corn down in the coals to top it off.
Yum! What kind of wood you cooking on? I had a mix of maple and hickory tonight.
Yum x 6000
Cherry and mulberry
Grizz that chicken looks awesome
Thanks, it was damm good.
Firing up the mini grill now to do a test run on some shrimp. Tomorrow I'll be cooking 30lb of shrimp on two grills over wood. I have mulberry and cherry in there now, Scott recommended using just one so I may go with just mulberry.
I like this thread.
I went small on the fire and ended up waiting a little long, shrimp were good but cooked a little long bc grill was cold. Building a bigger fire tonight
St Louis with a rub found here about 4 hours in, pre sauce. Only my 2nd time smoking ribs but the kids and I approved. Pear tree that had to come down after Nemo provided the smoke and heat.
Maybe I'll bring you some nice smoked food to the Ga GTG. I guess I will as long as you bring the saws.
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