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The sausages taste better.
Official CCS Grillmasters thread
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The sausages taste better.
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Boneless pork chop, rubbed with a mix of cinnamon, thyme, dried mustard and onion salt.
R_Mac_1
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Beer can chicken, rubbed with oakridge rub.
First going on:
About an hour in:
And done:
And here are the cheese filled bacon wrapped peppers when they went on, but no after pics.
Everything was super good.
Sent from my HTC Rezound on Tapatalk 2
First going on:
About an hour in:
And done:
And here are the cheese filled bacon wrapped peppers when they went on, but no after pics.
Everything was super good.
Sent from my HTC Rezound on Tapatalk 2
brett05
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Cheeseburger I marinated in Heinz 57 steak sauce and seasoned with garlic salt and McCormick's low sodium Montreal Steak seasoning. Also toasted the bun on the grill.
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Kielbasa on the grill.
R_Mac_1
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Grilled corn, burgers, chicken breasts and bone-in pork chops tonight.
Tapatalking on HTC Rezound
Tapatalking on HTC Rezound
brett05
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Nice!
Right now I am struggling with skin on chicken. It keeps gettign caught on fire. I've even done a very low flame/indirect and it still catches. I gotta keep practicing it because I really love chicken off of the grill.
btw, tried Open Pit Thick and Spicy the other day. Fantastic!
Right now I am struggling with skin on chicken. It keeps gettign caught on fire. I've even done a very low flame/indirect and it still catches. I gotta keep practicing it because I really love chicken off of the grill.
btw, tried Open Pit Thick and Spicy the other day. Fantastic!
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Breakfast on the grill today
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Plz sticky this thread again
brett05
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I second that
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My favorite teams
thirded
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Thanks!
R_Mac_1
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One of these days soon....I'm thinking a few Boston Butts, some hickory and a lot of smoke...
...Tapatalking
...Tapatalking
brett05
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Ribs on Monday. Will try and post starting at 4 AM
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I'll be over.
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No queers allowed.
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brett05
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OK, some people post pics of funny things, wierd things, and girls. For the record that last thing can be both of the things.
That said, Here's my pictures so far...
I bought four slabs of ribs, two from Meijer (they are the longer ones) and two from Fiesta Market (on sale right now for like $2.88 a pound). I struggled to get the thin membrane off of the ribs on the back so I just scored it well. It will allow some crispness for one of the bites without being tough. I also think the membrane left on the back of the ribs helps to keep the juiciness of the meat in the ribs. The rub is maple bacon, barbeque, and rib rub. All from McCormick. The slanb you see in front has Fiery 5 pepper added to it generously. They are going to be my "Are you sure about your beliefs on what happens after you die?" ribs. They are going to be ragging spicy. Especially after I put on my own bbq sauce.
That said, Here's my pictures so far...
I bought four slabs of ribs, two from Meijer (they are the longer ones) and two from Fiesta Market (on sale right now for like $2.88 a pound). I struggled to get the thin membrane off of the ribs on the back so I just scored it well. It will allow some crispness for one of the bites without being tough. I also think the membrane left on the back of the ribs helps to keep the juiciness of the meat in the ribs. The rub is maple bacon, barbeque, and rib rub. All from McCormick. The slanb you see in front has Fiery 5 pepper added to it generously. They are going to be my "Are you sure about your beliefs on what happens after you die?" ribs. They are going to be ragging spicy. Especially after I put on my own bbq sauce.
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