Erin made some Asian inspired buffalo burgers tonight. I volunteered to grill them up. The propane is starting to get a bit thick but the Weber lit on the first try.
Before the flip.
Almost ready to eat.
New Charcoal Container
I’m tired of my charcoal collecting moisture in the basement so I constructed a small wheeled rubber container today. I picked up a 10gal/50lb rubber container, 4 casters and some nuts, bolts and washers at Lowes yesterday.
The finished product.
The wheels.
Ready to go!
Rob’s Ribs Take 5
Today I made ribs on the BGE. I used basics from my Take 4 setup and tried to add more flavor to them. I think I accomplished that.
The rub:
- 1/2 C turbinado sugar
- Just under 1/2 C kosher salt
- 1/2 Tbsp paprika
- 1/2 Tbsp hot hungarian paprika
- 1 Tbsp onion powder
- 1 Tbsp freshly ground black pepper
- 1 Tbsp garlic powder
- 1 Tbsp ground cumin
- 1 Tbsp chile powder
- 1 Tbsp celery salt
- 1/2 Tbsp ancho chile powder
- 1/2 Tbsp chile powder
The smoke has started.
Another shot at the beginning.
At the start of hour 2, I added some butter. Earlier than I did during the last time.
At the end of hour 3.
I wrapped them in foil for hour 4 and added tangerine juice. That was the only citrus I had in the house.
We were getting hungry so I threw on some quesadillas.
We added broccoli and potatoes to the meal.
Not everyone wanted sauce this time so I added some Big Dutts on my plate.
The finished product. Yum!
Overall these were my best ribs so far. We agreed that they still need something to kick them up a notch. I’m thinking a vinegar sauce. We’ll try that next time.
Old Chicken
I found an old chicken in the freezer. My plan is to brine it and then smoke it on the egg. I figure the brine should help add flavor to the dried out freezer chicken. I’ll post pictures as I go.
Summary of July and August BBQ’ing
My phone is backed up with BBQ pictures. Instead of separating posts for everything, I’m going to writ up one massive entry.
Soaking wood chips for the pork butt that I cooked in July.
Fresh pork butt.
Duplicate. 
All spiced and ready to go.
Yeah spices!
I used the larger wood chunks this time.
SMOKE!
Ready to go.
Angle shot.
With about an hour left, I put on some corn on the cob.
Gotta love corn.
Grilled corn is one of my favorites.
Close up.
The pork is done and in the house.
Another night in July I cooked up some zucchini from our garden.
The supplies.
My trustee salt and pepper grinder and the universal extra virgin olive oil.
At the end of July, I grilled up some local beats and corn. The beats were sweet and juicy.
Super chivy pizza.
I love chives.
I used the leftover zucchini to make a salad with feta cheese.
Excellent cedar plank salmon.
This time it did not catch fire.
Perfect grilling.
Random shot of asparagus and zucchini I made in August.
In late August, we were visited by Steph and Bobby. I make Piri Piri Chicken with a homemade sauce. Its turning out to be one of my specialties.
I also grilled some watermelon. That’s right, watermelon.
The chicken took a while. It was pretty cold inside.
Good this I spatchcocked it so it cooked evenly throughout.
Now we jump to the day after hurricane Irene. I grilled chicken thighs.
Erin made a delicious salad and Israel couscous.
Considering we were scrapping the barrel to find things to cook, I think we did an excellent job feeding our refugees.
After we got back from Spain in September, I harvested a 20inch 5.12lb zucchini. It was the biggest we’ve ever grown.
I grilled all of it. It took up the entire grill. Wow.
Pork Tacos
Less than 2 hours before Eagles game time, I was told to cook the pork so its ready after the game. I lit the BGE while I prepared the setup and supplies. The plan was to make pork tacos and since the forecasted rain never arrived, why not smoke the pork. It was a small 1.7 LB pork shoulder roast from Giant. I covered it with garlic powder, paprika and smoked Hawaiian salt. I cooked it at 225 degrees for about 4 hours. That was too long for such a small roast. It ended up dry but the spices were great. We added shredded lettuce, chopped green onions, shredded cheese and super spicy green salsa to make the tacos. With all the ingredients the tacos turned out good with the dry meat. I need to learn how to cook smaller things on the egg.
All seasoned and ready to go.
The supplies and spices I used today.
Final result ready to be cut.
Hurricane Grilling
Hurricane Irene blew through yesterday and this morning. Thankfully we are West enough and high enough to not have any significant issues. We definitely got our share of rain and wind. All of the bridges and a lot of the roads that lead to our house are flooded out. It could take days for the water to recede. Two of our friends from Long Island evacuated and ended up at our house with their cat.
Now that we had guests, we had to do something for food. Why not grill? So we did. I made some Jamaican Jerk marinaded chicken wings last night while heavy rain was coming down.
For lunch today, I grilled up some brats and zucchini. I moved the grilled around the side of the garage to block some of the wind.
Release of RWDO 12
Tonight I finished the bulk of the changes for robwillis.org 12 (RWDO 12). I archived some of the old posts, switched themes and added a lot of behind the scenes indexing. I still need to update the header image but it does reflect the addition of my new Weber. Overtime I will standardize the photos and comments layout but at least its functional. Here’s to more grilling!