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Unread 10-06-2009, 11:57 PM   #9
Cast Iron Chef
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Join Date: 08-01-09
Location: Henderson, NV
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We tend to be very busy with 3 teenagers in sports so not much time for long cooks. Chicken is either thighs some seasoning like garlic, onion, turmeric, sage sauce on top. Breasts are usually marinaded in Lowery's marinade and both are indirect grilled. Sunday's are usually pork butt, ribs, country ribs, chops, etc. Indirect grilled sauce on top. Friday is pizza day, sometimes home made sometimes frozen. Depends on Dad's mood. Friday is my only time off from the kitchen.

When entertaining spare ribs rubbed indirect grilled sauce on top and maybe hamburgers and hotdogs. Otherwise Chinese, Italian, Mexican all depends what's on sale. Take all the above and roll the dice.

I did my first serious smoke of a pork butt a few weeks ago after spending time on with the brethren. Came out excellent. Yes I did happen prons exist but not posted yet.
18.5 & 22.5" WSM
New Brumfield Offset Smoker/Grill
22.5" Weber One Touch Platinum
Genesis 3 Gasser
Bisquette Pooper
Bullpen BBQ Team
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