Official Grill (Cooking Outside) Thread!

[j_marinelli]

Nothing wrong with keeping it simple during the week. I like the ammo can speaker box (home made?) and especially that Pit Boss too. I wish I would have bought mine years ago.

Speaker is homemade. Parts express now has an inexpensive kit for it (after I did mine LOL). I love the pit boss but once it poops out I will go back to a stick burner as the main cooker (and get me a small pellet grill for my weed day use).

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[Jmgunn0124]

Tri-tip smoked on the BGE...
Before:

After

looks really good. What temp did you pull that at? On Labor Day I decided to cook tritip like brisket instead of pulling at medium rare. My goodness... I will never do anything but chopped “brisket” with tritip again

 

[Hobgoblin]

Honestly not a bad idea lol....

Weber Smokey Joe? Not a bad option. Can take it with ya and grill at home without taking up too much space. Would have to set it up on portable table though.

By the way, do they let people smoke or light candles in those condos? Those may be fire hazards as well

 

[Hobgoblin]

Yes and no LOL you really should only use lump charcoal in a kamado grill. That typically cost more but in turn does burn longer. They have some lump charcoal out there that they claim can burn up to 18 house ?

I have been using Jealous Devil lump charcoal lately and that stuff burns hot for a long time. I still need to learn the right amount to use on a new hybrid grill with oven that I got. Great thing is that it burns without much smoke and leaves little ash to clean up.

 

[BroncOcotillo]

looks really good. What temp did you pull that at? On Labor Day I decided to cook tritip like brisket instead of pulling at medium rare. My goodness... I will never do anything but chopped “brisket” with tritip again

Thanks! I use indirect cooking on Kamado style grill and pull it off when internal temperature is at 160*. Then I let it rest for 10min+ under foil before slicing. My favorite thing to grill.

 

[Jmgunn0124]

Thanks! I use indirect cooking on Kamado style grill and pull it off when internal temperature is at 160*. Then I let it rest for 10min+ under foil before slicing. My favorite thing to grill.

try this sometime. Cooked it all the way up to about 210 when it felt like butter. I thought I liked tritip before... this was a whole different level. Better than brisket honestly and much better portion size for my family of 3

 

[robo]

Lil tri-tip on the Weber Summit Charcoal

 

[Ft. Worth Rob]

Honestly not a bad idea lol....

Sneak one of these out to grill. https://nomadgrills.com/

 

[Byrd-Burb]

This was the wife and I grilling at a yellow post campsite a few weeks back.

And this was me cooking at work for everyone.

'

And I HAD to check out what full flame meant on this rig.

 

[BroncOcotillo]

try this sometime. Cooked it all the way up to about 210 when it felt like butter. I thought I liked tritip before... this was a whole different level. Better than brisket honestly and much better portion size for my family of 3

Thanks for the link. Excited to try it next time.

 

[Johnny Mo]

My pineapple pizza (because I had to) and a pulled pork I did on my Akorn. And yeah I usually try and make a batch of dough to make 4-5 pizzas at a time - I run 2 at a time on my Akorn and if having people over I can do 2 more on my Weber propane.

 

[Johnny Mo]

This was a beaut of a marinated skirt steak recipe I saw on a Youtube video...it worked out nicely.

 

[Johnny Mo]

And then there's the electric....smoked chicken drummies

 

[pan-y-cerveza]

This was a beaut of a marinated skirt steak recipe I saw on a Youtube video...it worked out nicely.

I'm marinating a skirt steak for tacos tonight. The best. I love putting it on that hot AF grill and having done in just a few minutes. I'm drooling already.

 

[Jmgunn0124]

This was a beaut of a marinated skirt steak recipe I saw on a Youtube video...it worked out nicely.

is that chimichurri?

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