Serial Grillers GA

Our delicious pre-Christmas Eve fondue dinner with family resulted in some hibachi worthy leftovers! Fired up the Blackstone tonight for chicken, beef, shrimp and assorted veggies plus fried rice!

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Recipe credit to - I made the “Bombay-ish Butter Chicken last night on the Egg using Bombay-ish rub and it was an immediate hit! Even the kids ate it up! I served it with basmati rice, grilled naan and a simple mixed green salad (with pickled red onions). This dish will definitely be made again!

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Holy WOW!! This is incredible!! 3 years ago I first had Cherry Limeade from and it was incredible, but this is over the top good!!

Sometimes I have to take one for the team ... my girls wanted seafood tonight so I fixed them cedar planked salmon and grilled shrimp. The worked perfectly with and left the salmon with a gorgeous mahogany color and really let the cedar flavor shine. Happy campers here. Side note: Dad’s perfect rare/medium rare strip steak is not pictured. It is safely in my belly.

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Recently hit up for some Ma # # # briquettes and rubs! These two fryers were cooked on the using the Ma # # # briquettes and 1 piece of pecan wood. The Ma # # # briquettes burned HOT and long without any off putting flavor allowing the rub and pecan smoke to really shine!! These were a family hit!

P/U a 6-1/2 # 3 bone beef rib and took a bit of advice from Craig on how to cook. Used smoked olive oil as my binder and coated this with S&P, & garlic powder, placed in the large BGE at 225 with cherry wood and let the temp come up to 300 over the next 4 hours. Then stabilized at 300 till pulling at 204. FTC for an hour then ready to cut. Finished at the table with Coopers Provisions Garlicky smoked salt. These were AMAZING!! Even my daughters tore them up!! That’s a W for dad!!

Great supper and now a beautiful evening in the deserted neighborhood pool. This is a great way to finish the weekend!!

Turned out very well!!

Fired up the Kudu this afternoon using oak lump and 1 stick of pecan wood. Had to wait for the chicken to get some color on it before photographing because I do not think raw chicken is very photogenic.

Excellent!! Tastes like you think it should!

Tri-tip cooked on the KUDU tonight. Caveman seared over hickory and cherry wood, rubbed liberally with Scorpion rub, served with broccoli and featuring my 11 y/o daughters first attempt at homemade bread! She knocked it out of the park!!

Big pieces of lump? says “ Here hold my beer”. This stuff is phenomenal with the KUDU and works very well in my BGEs even though some chunks must be broken up to fit in my Eggs.

Picanha on the KUDU tonight!!! never disappoints when I can get there and the rotisserie made this piece of beef a ton of fun to cook! Cooked this over cherry & hickory wood from for about 45 mins. The results were incredible!!!!

I failed to take a great finished product photo but this 6lb beef tenderloin from Costco reverse seared on the over cherry wood then finished on the BGE large for that char crust was incredible.

Decided to make bacon this weekend. Picked up a belly at my local Costco and cured it with extra course ground black pepper and after a week, smoked it over hickory wood on the . The fat dripping down on an open fire presented some challenges but the resulting flavor was AMAZING!!

Fire roasted Yukon Gold taters and NY Strips for supper tonight. Par-boiled the taters before coating with EVOO, garlic, fresh rosemary, S&P & paprika then finished on the Kudu with some pecan wood for an extra flavor kick.

Last weekend we really needed some time away. A family friend who’s family has a cabin near Dahlonega came to the rescue! We have been here before and really enjoyed it. Poor cell service and no TV was perfect. The weather finally broke and Saturday didn’t even make it to 70 so we enjoyed a great Saturday afternoon playing UNO outside with the chugging away cooking sweet potatoes and ribeye steaks. This quirky cabin(and some local wine and port) helped us relax.

Fired up the minimax with the unit last night after softball and made a few pies. I think I counted 8. The pizzaporta is perfect in the minimax and it allows us to make everyone’s favorite pizzas.

Another awesome birthday cake from in Buford! They took my love of eclairs to a whole new level!

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Yep. Another chicken picture. But this was awesome chicken tonight! After feasting on appetizers all afternoon, we still needed a little protein to get us through. These organic chicken leg quarters did the trick. Had these sitting in the fridge coated with a Thai beer rub since this morning. Threw them on the under the dome intermittently until crispy and done. That crispy skin ... you all know what I am talking about!

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Still cooking, folks! Another perk to the wife spending a fortune at the fancy grocery store is they had these amazing fat medjool dates. I split these, removed the pits and stuffed with a three month aged manchego cheese. Then I wrapped with my hickory smoked bacon and cooked on the until the bacon was crisp. Right before they came off, I glazed them with a maple bourbon sauce. These were even a hit with my ten year old (she’s becoming such a foodie).

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Continuing the appetizer bonanza tonight ... artichokes with a lemony-cajuny (I know that’s not a word but it works) dip. Started off steaming two gorgeous artichokes in the Instant Pot. Then I cut them in half and seasoned with olive oil, salt and pepper. Tossed these on the over open flame for a few quick char marks and then served with a dip we made with our favorite Cajun rub, fresh lemon juice, salt, pepper and most importantly,

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They were good but not great. Dried these ribs out a bit but the flavor from the Spicy Dizzy Dust and the with hickory wood was spectacular!! Just need to work on my temp & time with this open fire, no technology thing. I will get it because I really want to be able to cook anything over open fire without any technology. My father and grandfather could cook over open fire and now it is my turn to do so!!

Enjoying a brew or two or, maybe 3-4 if I’m truthful, while open fire cooking some ribs on the and watching football on the back grilling deck.

Picahna on the Kudu this weekend! Picked it up and coated liberally with S&P, and garlic powder, with an indirect cook on the . This beef has wonderful flavor and cooking it on the Kudu was a ton of fun!

Our kids love carrots for school and afternoon snacks. We made them a dip using Mediterraneanish and it is a hit!

Here’s how:
1/2 cucumber, diced small
3 spring onions, sliced thin
1tbsp Worcestershire sauce
8oz. cream cheese, softened
1tbsp Dizzy Pig Mediterraneanish
Salt and pepper to taste

Add all ingredients to a mixing bowl and mix until cream cheese appears whipped. Refrigerate overnight. Add more Mediterraneanish as your tastes prefer.

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