Grill with me

My beast is rolling. Are you guessing what I’m smoking today?

Pork chops with maple syrup. Delicious 🤤! @ Tunari, Ilfov, Romania

Super delicios cotlet de mangaliță. Mulțumesc MEAT & BREAD Concept pentru carne. Gătit pe grill pana la 62 grade intern.

T Bone is the bomb!!

Juicy, tender and tasty 👅 ! Dry aged TBone from MEAT & BREAD Concept

God bless ribeye 🥩.
Nice piece of meat from MEAT & BREAD Concept, dry aged ribeye, beautiful color and marvels, full of flavor and juicy.

After a good 24 hours marinade, using my new friend UDS, I smoked two double size pork chops.
I also marinated a few chicken 🐓 legs with lemon, ginger, olive oil, oregano 🌿 and a pinch 🤏 of cayenne pepper. I went indirect till 80 C internal.
Fresh pork chops from MEAT & BREAD Concept 🙏

I usually use hickory wood chunks to add more flavor to my meat.
Check the CampingGrill.ro - Your BBQ Shopweb site to buy it.

It’s time to use, for the first time, my new bad ass UDS. Smoke some ribs today. Finger crossed 🤞

RIBS TIME !!
Nice pork ribs from MEAT & BREAD Concept smocked for couple of hours with cherry 🍒 wood from CampingGrill.ro - Your BBQ Shop. I’ve wrapped them with honey 🍯 and brown sugar for another hour and for the glaze I used a homemade bbq sauce.
Barbecue every day !

Nice piece of meat from MEAT & BREAD Concept. Almost eight hours at 250-275 F seasoned with SPG and wrapped with home made beef broth. For spritzing I used broth, soya sauce and Worcester sauce. I smocked everything with hickory
🐂

Sunday burger fest🙊🍺🍔🍔🍔
MEAT & BREAD Concept

Special barbecue for special guests
Barbecues Broilking

Full barbecue today!
Barbecues Broilking

🔥❤️

🥃 + 🥩 = ❤️

Grill with me

Smoked see bream 🐟with vegetables 🍅on cedar plank. I cooked indirect till the internal temp was 60 C (about 35 minutes) For seasoning I used salt, pepper, garlic, Cheyenne pepper, mild paprika and brown sugar.

Great taste, the fish 🐟 was super tender. 🌈🔥

Half and half spatchcock BBQ chicken 🐔 cocked 2,5 hours till 80 C.
Half spicy and half sweet, nice and tender was our lunch today.
I marinated for 2 hours with apple 🍎 cider and seasoned with my special BBQ rub.

Nice and Juicy pork burn ends. 5 hours. 3 hours smocked with cherry 🍒 woods and another 1,5 hours wrapped with butter, honey and brown sugar. Glazed with apple 🍎 bbq sauce.
Barbecues Broilking
MEAT & BREAD Concept

🔥🔥❤️❤️🥩🧂🧄💣

MEAT & BREAD Concept

I had a nice lunch today. I took out from my freezer a good chunk of beef entrecôte, about 1 kilo and I decided to prepare it with fresh asparagus.
For seasoning I used SPG and after a good searing I went indirect till de internal temperature reached 62 C.
The asparagus was cooked very simple: blanched and sear a little bit on my cast iron side of the grill. In the end I seasoned it with salt flakes from Maldon Sea Salt.
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Am avut un prânz delicios azi. Aveam in congelator un antricot de vita de aproximativ 1 kg. Asezonarea am făcut-o cu sare, piper și usturoi granulat.
După ce am sigilat foarte bine carnea aproximativ 2 minute pe fiecare parte, am gătit indirect pana când temperatura interna a ajuns la 62 C.
Am adăugat o garnitura de sparanghel proaspăt. Pe acesta l-am blanchat și apoi l am griliat pentru câteva minute pe plita de fonta a grătarului.
Carnea am cumparat-o de la MEAT & BREAD Concept pe care ii recomand cu drag.

With glaze or without? This is the question!