SmokeFire Weekend Cooks?

Bruno

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bbqking

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EX6, 3, 22” kettles, 18” kettle and a e310 gasser
Did this yesterday evening. Chuck roast burnt ends. Nearly famous Mac n cheese. Wife did pasta salad.
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bbqking

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EX6, 3, 22” kettles, 18” kettle and a e310 gasser
Did a small brisket. 13lbs. Had to trim off a lot. The fat was bad looking with weird black spots…so not what I wanted. Turned out ok….point was a little dry, but the thicker end was really good. Ended up doing our best. Smoke boost for 4 hours, then 225 for another 10+ hours. Wrapped in foil when it reached 160.
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MrPhilGrillTX

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Did a small brisket. 13lbs. Had to trim off a lot. The fat was bad looking with weird black spots…so not what I wanted. Turned out ok….point was a little dry, but the thicker end was really good. Ended up doing our best. Smoke boost for 4 hours, then 225 for another 10+ hours. Wrapped in foil when it reached 160. View attachment 5373
Is that brisket on a bed of bacon?
 

abmet

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Did some citrus & dill salmon and asparagus last night.
 

JpsBBQ

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whoareya

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Couple of different cooks this weekend

Saturday Pork Fillet & New Potato Skewers with a Lemon & Thyme Marinade

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Whole Turbot Done With Weber Fish Basket

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What a fish to cook on the grill, the most flavoursome fish I've ever cooked anywhere on anything, sprayed it with an olive oil, water and sea salt mix every five minutes to help crisp up the skin.

The basket is really good, no more skin sticking to the grill or fish breaking up when you flip it over, stayed whole throughout the cook and came away with a spatula onto a serving dish with real ease, once finished.

The fish cut into 4 large fish portions about 2 inch thick on either side and was pure white meat.
 

KenBehrenQ

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G'day all
I've had my EX4 for over a year now, and have cooked with it on average at least weekly without experiencing any problems.

Having a Genesis gas gril with Gourmet BBQ System items and Elevations Tiered Grilling system, I was most pleased that I could use them on the EX4.

Mostly its used for ribs, pork butt, roasts, and reverse-seared steaks.

This weekend I used the EX4 with the Elevations & skewers to grill lamb souvlaki (using marinaderecipe https://www.mygreekdish.com/recipe/greek-lamb-souvlaki-recipe-skewers-with-pita-bread/). I was very happy with the result, as was my family. Served with tzatziki and a Greek-ish salad.
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OGauge4Me

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A little out of my comfort zone with this ham steak cook. I cooked the ham a little too long but everything else was pretty awesome. Grill was set to 425 degrees. For future reference only turn the ham once
 

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JpsBBQ

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Let the games begin. A couple racks of BBacks with some chicken to follow. Got some marinading in Sucklebusters jerk and some we will finish in Malcolm’s Mississippi white sauce. Hope to have more pics to follow.

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