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Pretty Please - add it to our Events forum(s) and add to the calendar! >> 
Any outdoor chefs here?
- Thread starter NutmegCT
- Start date
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I use my Webber year round. 10 degrees or 90 degrees I have the charcoal ready to go.
Mrs. gliderman8 has her own gas grill as she canāt be bothered with charcoal. They say opposite's attract
Mrs. gliderman8 has her own gas grill as she canāt be bothered with charcoal. They say opposite's attract
OP
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And now for the big reveal!
Tom's BBQ sauce (based on Jetton's BBQ in Fort Worth TX) -
Combine:
1 cup stewed tomatoes, w or w/o onion and peppers
1/2 cup cider vinegar
1-1/2 cups water
4 T Worcestershire sauce
4 T butter
1 t sugar
3 bay leaves
1 t chili powder
1 t paprika
1/8 t salt
1 dash black pepper
3 stalks chopped celery
2 T chopped onion
1 clove garlic
Bring to a boil and simmer ca.15 minutes; strain before use. Keeps in frige for a week.
Tom's BBQ sauce (based on Jetton's BBQ in Fort Worth TX) -
Combine:
1 cup stewed tomatoes, w or w/o onion and peppers
1/2 cup cider vinegar
1-1/2 cups water
4 T Worcestershire sauce
4 T butter
1 t sugar
3 bay leaves
1 t chili powder
1 t paprika
1/8 t salt
1 dash black pepper
3 stalks chopped celery
2 T chopped onion
1 clove garlic
Bring to a boil and simmer ca.15 minutes; strain before use. Keeps in frige for a week.
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Iāll have to try that! Weber is used year round as well.
For chicken, I have used mix of honey and mustard, put on for the last few minutes of cooking (salt and pepper before the meat goes on the grill). Simple and everyone loves it. When Iām feeling fancy, I use Kenji Alt-Lopez rub and dipping sauce for Peruvian roast chicken. Iāll have to try Tomās as well.
Yum! Now Iām hungryā¦
For chicken, I have used mix of honey and mustard, put on for the last few minutes of cooking (salt and pepper before the meat goes on the grill). Simple and everyone loves it. When Iām feeling fancy, I use Kenji Alt-Lopez rub and dipping sauce for Peruvian roast chicken. Iāll have to try Tomās as well.
Yum! Now Iām hungryā¦
AngliaGT
Great Pumpkin
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Made by "Ladies of the Night"?
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My annual (or sometimes semi-annual) Turkey prepared on the Big Green Egg. Typically I cook a stuffed 22 pounder which takes between 4-4.5 hours to reach 170. Let it cool for 30 minutes, carve and serve. It's without question the most flavorable and moist turkey anyone has ever gobbled down (pun interned).
PS: for some reason my thumbnail photos always show up sideways but when you click on them they turn upright. Someday I hope to figure all that out.
EDIT: Thank you Gents for helping me with the photo posting issue. All's well now.
.
PS: for some reason my thumbnail photos always show up sideways but when you click on them they turn upright. Someday I hope to figure all that out.
EDIT: Thank you Gents for helping me with the photo posting issue. All's well now.
.
Last edited:
OP
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That turkey looks great!
Here's a video which might help in the "sideways photo" problem.
Tom M.
Here's a video which might help in the "sideways photo" problem.
Tom M.
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I use my grill off and on throughout the year, just depends on when the mood strikes me. As for BBQ sauce, I've made a couple different recipes but I will often walk down to the smokehouse run by this old (nearly) retired contractor and get a jar of his sauce.