What's cookin' boys?

[Magicman]

I don’t consider a grill broken in until I’ve burned chicken on it…..

It just happens that both of us know why you referred to burned chicken.

Because both of us know that I am the Chickin Crispin King !!!

 

[Magicman]

Not grillin' tonight because I thought of those uncooked Shrimp and those fresh Squash from the garden.

So da Shrimp, Squash, & Videlia Onion, sauteed in some butter.

 

[RCW]

It just happens that both of us know why you referred to burned chicken.
View attachment 106054
Because both of us know that I am the Chickin Crispin King !!!

Made the same thing myself.

We’ve all been there, or we’re lying….

 

[Magicman]

I'm still giving this Weber Traveler Grill a workout.

I got a side griddle for Bacon and stuff, but not the Weber. This one was less than 1/2 the cost.

Made good burgers.

 

[RCW]

^^^^^
Magic - - that little Weber looks like it does a nice job.

I have a Weber that's 12+ years old now. Longest I've had a grill last. I can be rough on them.

 

[Tughill Tom]

Just started a pot of chicken soup, got to overcome the wildfire stink up here.

 

[RCW]

Just started a pot of chicken soup, got to overcome the wildfire stink up here.

Pretty thick down Route 12 too.

Magic Man inspired me to burn some chicken for supper on my Weber.

I think I’ll wait and do fried chicken this weekend……

 

[Tughill Tom]

Pretty thick down Route 12 too.

Magic Man inspired me to burn some chicken for supper on my Weber.

I think I’ll wait and do fried chicken this weekend……

I use a Webber that's about 20+ years old, my wife grabbed it on the side of the road and hauled it home. I rebuilt it with all new wood and SS burner and grates. The best grill I've ever owned.

 

[RCW]

I use a Webber that's about 20+ years old, my wife grabbed it on the side of the road and hauled it home. I rebuilt it with all new wood and SS burner and grates. The best grill I've ever owned.

Mine was a high-end large SS one when I bought it new in November (?). Got a huge discount.

Still small for my liking, but has outlasted all the others and still works great. Haven’t had to change any burners or fix anything. Doesn’t look so great.

I use a grill a lot and am really hard on them. Melted a few aluminum cheapies…..….lids wouldn’t close…Those lasted 3 years after new burners, etc. at 18 months

Had a Vermont Castings for 10+ years. Huge grill and very well built. Cooking surface was 39” wide.

Some of the sheet metal chassis parts under the burners began to rust away and I had to get the Weber.

 

[Tughill Tom]

Mine was a high-end large SS one when I bought it new in November (?). Got a huge discount.

Still small for my liking, but has outlasted all the others and still works great. Haven’t had to change any burners or fix anything. Doesn’t look so great.

I use a grill a lot and am really hard on them. Melted a few aluminum cheapies…..….lids wouldn’t close…Those lasted 3 years after new burners, etc. at 18 months

Had a Vermont Castings for 10+ years. Huge grill and very well built. Cooking surface was 39” wide.

Some of the sheet metal chassis parts under the burners began to rust away and I had to get the Weber.

This one is the old red steel porcelain coated, 3 burners. just replaced the drip pan last month.
It just cooks, no protect me from myself BS, it gets HOT in there!

 

[Magicman]

I have a Weber Spirit II here at home and just ordered a griddle for it. Makes half of it sorta like a Blackstone. Burning dat Bacon for da burgers was neat.

 

[Biker1mike]

On a serious diet and every calorie is counted. This entire pan is under 300 calories and for me it is one serving. A couple of grilled hot Italian sausage cut up and simmered with white onion, green peppers and a couple sliced radishes.

 

[Daren Todd]

On a serious diet and every calorie is counted. This entire pan is under 300 calories and for me it is one serving. A couple of grilled hot Italian sausage cut up and simmered with white onion, green peppers and a couple sliced radishes.
View attachment 106170

Wife and I have similar about once a week. We can't do serious heat though. We use turkey smoked sausage, usually zucchini, yellow squash, corn, and green beans mixed with it.

 

[Fordtech86]

 

[The Evil Twin]

18 Lbs of brisket getting started. Should be in the cooler by noon tomorrow.

 

[johnjk]

Doing tacos today for our family get together and had a last minute request for smoked lengua. Cooked it in the pressure cooker yesterday evening and on to the smoker for about 1.5 hrs this morning. Now it rests till I chop it up. Also having some of my brisket and a pork tenderloin smoked and finished in a green tomatillo sauce. Made up a guacamole and fresh salsa. The rest is on the guests to bring. May get some spread shots later this afternoon.

 

[RCW]

John - nothing says taco’s like !

Only had it a few times (on a sandwich) but really good as I recall.

Seems like it is a common taco filler? Maybe you said so….think you’ve done tongue a few times…

 

[RCW]

Hit the spot on a muggy day.
Spring Roll bowl. Sriracha shrimp in a honey/ lime/ jalapeño dressing and sauce.

Mango, cucumber, carrots, fresh cilantro over vermicelli rice noodles.

 

[johnjk]

John - nothing says taco’s like !

Only had it a few times (on a sandwich) but really good as I recall.

Seems like it is a common taco filler? Maybe you said so….think you’ve done tongue a few times…

We see it quite a bit at the authentic Mexican places in town. Here are a few snaps of the spread and when I was cutting it up.

 

[johnjk]

We see it quite a bit at the authentic Mexican places in town. Here are a few snaps of the spread and when I was cutting it up.

My friends know I like to smoke it so it is not uncommon to have someone walk up to me and say they have a tongue in their freezer and do I want it? I think I’m down to 3 so I need to grab a few more