Nice smoke ring on that bad boy!
3 Likes
Simple is good. They look delicious.
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That is very nice. Man, I bet it was tender… just put that on some white bread and I would be good to go. The man knows how to barbecue. @PhilCuisine some damn good looking chicken wings. They don’t look too big. @DDCooper welcome to OG. That is a very nice way to do some shrimp. Looks like some scampi. The steak looks delicious. The salad is the bomb.
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Fish?
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Grilled milkfish…
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These are pizza brats we bought from a local butcher. They were filled mozzarella cheese, peppers, mushrooms and sausage. Turned out to be very tasty.
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Cero or Atlantic Mackeral?
1 Like
Mmm beef tongues…
I’ll look for a pic of the smoked beef tongue I did a while back but until then, here is a cured one that I cured in a corned beef brine. I did one brined and boiled, and another brined and smoked for pastrami style.
Come to think of it, we may have inhaled the pastrami style before taking pics 
!
The marbling in tongue rivals that of a wagyu steak IMO even if you need to slow cook the heck out if it.
12 Likes
13 Likes
Buy them as whole wings and cut them myself.
Hot and fast on the OTG with royal oak.
From the OTG to the bowl.
I use the whole bottle of Frank’s and a little butter. Cover the bowl, roll around for a couple minutes, let it sit covered for 10 minutes.
Everyone have a great and safe weekend.
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Rib roast from a friend’s cow 
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I’ll give you a like for the cajones, but oysters are as far as I go 
Mrs. Coda wanted rib sandwiches for the 4th, so I did a rack of baby backs wrapped in foil, and slathered in BBQ sauce. Three hours on the OTG, offset from the charcoal at around 300°F (149°C). The bones pull right out.
Toasted bun, Swiss cheese and a touch more BBQ sauce.
Cold pasta salad with tuna, peas, mayo and a dill pickle on the side.
9 Likes