r/grilling

I’ve been doing lots of indirect cooking lately and switched things up yesterday. I was meal prepping and freezing most of it for later use.

I marinated 6lbs of skinless, boneless chicken thighs for 14-16hrs. I used a blended mix of: onion, scotch bonnet peppers (no seeds/stems) garlic, thyme leaves & green onion. I added some extra virgin olive oil directly to the bowl of meat, generous amount of soy sauce, combined with kosher salt and browning. I combined my dry rub into the mix as well. The dry rub was paprika, onion powder, ginger powder, black pepper, white pepper, garlic powder.

I decided to not sauce them for this cook. They taste amazing dry like this. However when I’m reheating them, I add a bit of my home made bbq sauce and that makes them taste even better.

First time having a crack at it this way, flavours were good - feedback welcome.
1.3kg tomahawk smoked at 115°c for roughly 45 mins, resting for ten minutes, then flame grilling either side for 3ish minutes.

My boss chef got a case of tomahawk steaks for the production managers as a thank you.
Hatcho miso marinade, umami salt, and cooked over coals with oak-hickory-apple. Sublime.

Was in the mood for a ribeye. First time cooking and grilling and this is how my first steak came out. How did I do

Grilled 5lbs of Costco wings, tossed in honey garlic for half and buffalo for the other half. Then put in the oven to broil for a couple minutes each to bake the sauce halfway in.

He made the steak and I fried up some eggs and we split it with some toast. Perfect Sunday morning 🥰

My dad likes trying new techniques when it’s just us. This was grilled and then finished in the oven. Very juicy.

Did some sirloins on the charcoal grill this morning and made some eggs and pico and some elote. Easily one of my favorite breakfast meals.

Top sirloin tacos and a very impatient cat 😅

Put a good layer of Meat Church Season Salt and put it in the refrigerator for 9 days.

Got the PK360 to 225 degrees with B&B hardwood with pecan, cherry, and apple chunks.

Added a bottle of Jarritos Mandarin to a foil pan.

Hit the fat cap with a good layer of Kosmos Q Honey Killer Bee BBQ Rub.

Let it roll for 13 hrs till it hit probe tender at 202 degrees.

Going to make some BLTs and a breakfast bake with it.

Who is ready to eat?

We’ve been traveling for work for the last month with no access to a grill, so since we’ve been home I’ve grilled about every day (outside of 2 days at the state fair). I missed it so much…the weather had been outstanding and I’m going to miss it when we hit the road again 😢