Temps in the 90's, might as well light a Fire!!!

[N8man]

On Monday with the heat wave forecast all week for Carolina...mighty hawt, hawt, hawt!!! So, cooking with live fire is the smart thing to do, right?:doh:

Got the stubby drumpit loaded up with Kingsford briqs and a few chunks of wild black cherry wood for flavor..

and, to illustrate how stubby....watch out for those privates....:twitch:

starting out low and slow...add 50 to the gauge iff'n it has a three inch stem...

I'm trying some store bought St. Louie trims....

An hour later I added some bacon wrapped meatballs and some beef kielbasas...here the sausages are ready and time to glaze the balls....

and I was "blessed" by the company of next door Rosie during the cooks' duration so's I treated her to some sausage...she seems to approve...

glaze has set.....

ribs gonna get some sauce...

30 minutes and the ribs are done...purdy ribs....

opened up the intakes and left the lid off to ramp up the cooking temp to 350* to cook up some breaded chicken thighs....

took them to 180* internal....nice color and texture...

mighty nice!!!

we's be eating good....:bow:
thanx for checking out my pix....

 

[sliding_billy]

Those are some fine looking vittles.

 

[bbq.tom]

GREAT cook Nate! Too bad I'm so far away!!!

 

[64Driver]

Looks awesome!

My lab would love to come take a look if those are the treats you hand out! Hell, I would! :becky:

 

[Fwismoker]

Good food and cute pup!

 

[smokainmuskoka]

Nice.
Bib, please.

 

[savageford]

Very nice and it looks like the neighbors should have come over and checked on the pup they might have got a snack too.

 

[Thingfish]

I like your style, N8man. Looks like the neighbor critter likes it too!

 

[gtr]

Love your posts N8 - the food and the day always look so fantastic.

Is that the House Autry breader on the chix? I've been using that stuff based on a previous post of yours and it's a big hit around this house!

 

[drumdawg67]

Food looks great
Nice way to spend a Monday

 

[ebijack]

:clap::clap::clap::clap::clap:

 

[80 gallon smokin]

good lookin cook, i would wrestle Rosie for that link!:mrgreen:

 

[pjtexas1]

Don'tcha hate when the neighbor self-invites to your barbecue?:shock: I bet she guards your property better than her own. Everything looks great!

 

[fingerlickin']

Lucky dog! Not you N8, the other dog. Looks like everyone's eatin' good today! :thumb:

 

[lantern]

I chuckled to myself when I read you thread title. Because I totally pussed out for the first time in my life when presented with this question from the lady of the house....."Wanna make steak and taters?". Yep....I seriously said no.

Now part was because I had (in my head) made plans to get a couple big steaks, a couple heritage pork chops and a brisket to try out the new Oakridge rubs I'd gotten in last week. And I'm just anal enough to say no because it wasn't in my grand scheme that nobody else knew about.:wacko:


But, if I was pressed to answer directly.....I'd say I punked out.


So thank you N8man! For being a real man on Monday to make up for my brief moment of pansy in NC.:biggrin1:



Also....the chicken tikka masala with rice I had instead was pretty bangin' LOL!

 

[N8man]

Love your posts N8 - the food and the day always look so fantastic.

Is that the House Autry breader on the chix? I've been using that stuff based on a previous post of yours and it's a big hit around this house!

Thanks Greg, you know how I roll, Buddy...:thumb:

but for those that don't know...
this is an original, down home, taste of North Carolina...

made at a grist mill close to where my Daddy was born and raised....
I took a cup and a half of the breader, placed it in a gallon zip lock baggie,
added a tablespoon of crushed sea salt and a tablespoon of Mike Mills Magic Dust....recipe as follows....

• 1/2 cup paprika
• 1/4 cup kosher salt, finely ground
• 1/4 cup sugar
• 2 tablespoons mustard powder
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 2 tablespoons ground black pepper
• 1/4 cup granulated garlic
• 2 tablespoons cayenne

mixed it well into the breader then coated the chicken pieces two at a time by placing them into the baggie, zipping it closed and shaking the bejezus out of it, then using tongs I grasped the pieces while still in the baggie, shook off the excess breader and placed into a bowl for transport outside...
I cooked the chicken somewhere around 350*f for around forty five minutes and checked them with my thermapen heat probe, cooking them to 180*f internal.....

 

[FC BBQ]

Looks good. My dog would have swallowed it whole.

 

[Terry The Toad]

If I stopped smoking when it got hot down here - it would seriously limit my BBQ activities! (Although there have been a couple of times when I was out there in the middle of August thinking "maybe I do have a BBQ problem".) :shock:

N8, you must be a great guy to share a big ol' piece of sausage with that dog! (I hope my dog doesn't find out some pooches get more than just bones.) :becky:

 

[Papa Cat]

Your pictures are inspiring!!! Thanks for sharing! Gotta call the wife and tell her I'm changing the menu! :twitch:

 

[Grimm5577]

Looks like a great cook, never thought of breaded chicken on the grill

on a side note, i'm sure you've explained this before but how is that rack system set up, it looks like your using stove bolts and beer can chicken rack to support the upper grate?