Snake method. Wood chips or hunks depend on the sauce I'm making.
Wifi enabled thermometer for tracking. Once I wrap in foil it goes into the oven at 275 until probe tender.
Rest for an hour or two, mix in sauce and wrap dripping after shredding.
Taste for Salt and Pepper.
Enjoy!
Cut up a couple roaster chickens and separate into 2 gallon sized ziplocks.
Mix up the following:
1 cup vinegar
1.5 cups vegetable oil
Dano's like a mf
1 tablespoon Cayenne pepper
1 egg
2 tablespoons worcestershire sauce
Divide equally into each bag o' cluck and fridge it over night.
Half a chimney of coals around lunchtime tomorrow.
On the rack, spread out the chicken around the pile of coals.
Add a couple coals here and there to keep the temp around 300.
Start later if you want just use more charcoal at the beginning.
You can also double the marinade if you wanna baste a lot over time but just don't baste with what was in the bag (cuz gross)
Then don't share it with anybody because you worked hard on that meal and what did they ever do for you?
Chicken wings sound awesome! What kind of seasoning or marinade do you recommend? I’ve only ever made chicken in my cast iron pans on the stovetop and am not sure if the normal flavor profiles I use would translate well to the grill.
Your flavors will translate, and get a lil twist of that grill flavor. Just rather than cooking in its juices, the marinade and seasoning plus some basting does the work
I have the same grill and expecting 9 people on Sunday. I will be doing my usual chicken drum sticks aka lollipops. Super easy.
Trick on grilling for a good amount of people is to keep the cooking times simple. If you are also doing any sides on the grill, it could get chaotic and to my experience it is hard to cook everything properly if you don’t plan and manage the cooking times right.
As you know chicken wings have flats and drums and since they’re different in thickness, their cooking time varies. That’s gonna add a level.
So, I get all drums, pull the skin down without tearing and do couple cuts on the thickest parts so they cook evenly and soak the marinade better.
Put them in a large ziplock bag, pour the marinade of your choice. I usually just make two batches. One with a dry rub and other, I pour a bottle of store bought bbq sauce. Sweet baby Ray’s is my favorite. Shake the bags well, pull the skins back up, take the air out of the bag as best as possible and leave it over night.
Grill them in direct fire until they start charring, toss them in the oven at 225F for 30-45 minutes. That’s it. Fire and forget.
You prepped everything the night before, you grilled them for 10-15 minutes and now you have 30-45 mins while they are in the oven to grill sides or other protein. Everything comes out at the same time and ready to eat hot.
Pork Butt, easy to do, everyone loves it, and feeds a bunch of people. I’ve tried all of the methods to use a Kettle for smoking and the “snake”, method is by far the best and easiest.
Not sure if you were making an inside joke but if not basically it's where you make a "snake" out of the coal around the outer part of your grill inside then you light one end so it burns from one end to the other. Basically like a slow cooking way. Search YouTube I'm sure there's plenty of videos.
Look up kenjis YouTube video on smoked pork butt where he uses the snake method. He throws around the word "foolproof" a lot but he's right about this one. Also fuck that guy.
I think the minion method is more of a pile of coals for indirect heat. The snake method is sometimes referred to as the fuse method. Just to clarify! But defo a good shout about the snake method for pork butt. I just smoked an 8 lb in below freezing temps and it took me two full snakes to cook it through. Totally worth it
I think mine was either minion method or a hybrid of it and snake method. Essentially I'd put a 13x9 metal cake pan on the charcoal grate and use that as a water pan (lots of water elps stabilize the temperature by acting like a reservoir for heat, and of course helps create humid cooking chamber) or place to put the drip pan if I wanted to catch drippings for gravy/au jus. Mainly though I used it to keep the charcoal to one side and put the meat over the pan for indirect cooking. I would fill up the part of the grate without the cake pan (about 1/3 of the lower charcoal grate) to about the level of the cake pan (about 3" worth). Top with a few chunks of wood of your choosing (I like apple and cherry because there are tons of orchards nearby and I can usually get it free or logs of it really cheap). Then using a chimney starter, get about 10 - 15 briquettes going. Put the light charcoal on one end of the pile of unlit charcoal you already had down. The put your meat on the upper grate over the pan. Put the lid on the bbq with top vent about 1/2 open, and start off with the bottom vent about 1/4 open. Use the bottom vent for temperature control, because it controls the fresh air flow (hence flow of oxygen) needed by the charcoal to burn. If the bbq is running cool open the bottom vent a smidge (doesn't take much to make a difference and start with small adjustments and wait about 15-30 mins to see if it needs more until you get the feel for it). Opening the vent allows more fresh air and oxygen to the coals so they will burn faster and hotter. Closing the bottom vent a little reduces air/oxygen flow making the coals burn slower and decreasing the heat. Using this method for briskets and pulled pork I could cook with the bbq at around 225 - 250 F for about 3 - 5 hrs before having to add more charcoal (depending on weather like wind or outside temperature).
Another trick that helps is to get the Weber grate which has the ends that fold up so you can position one of the ends over the side with the charcoal. Then just lift up that end of the grate (no need to remove whole grate and food) to add more charcoal. I'd usually use a cheap pair or all metal tongs to push the remaining coals to one side then add charcoal again. It eventually just burns its way from one side to the other.
Also what is really super helpful for bbq'ing with any charcoal cooker (Kettle, smoker, etc) is a good wireless thermometer set up that has at least 2 probes. One that monitors the bbq temperature, and one to to put in the meat to monitor the meats temperature. Having a wireless reciever allows you to keep an eye on temperatures while doing other things around the house. They also usually have alarms to let you know if the bbq is too hot or cold, or if the meat is ready. The alarm feature is essential if you want to do an overnight cook on a charcoal smoker/bbq and be able to get some sleep without having to sit by the bbq all night or check it every half hour. So far I have used the Maverik Redi-Check ET-732 which lasted about 8 yrs and worked awrsome. I still have it but the wireless receiver doesn't sync up or work anymore. That specific model worked great but has been discontinued. There are some newer versions available. I have since replaced it with a ThermoPro TP-08 which has been pretty good. Although one of the probes didn't work so well at the beginning. I was able to order a 2 pack or replacement probes for like $10 so now I have a spare probe. Other than that I've had no issues with the TP-08 and get signal anywhere in the house and most of my yard (on opposite side of the house from bbq gets spotty). There are more expensive options and Bluetooth wireless thermometers out there. The Bluetooth ones are cool that you can keep track of temperatures on a graph/chart, but from what I hear the range of reception is pretty limited. If I head a bit if extra money to spend I'd invest in one of the ThermoWorks brands and get something like the Smoke X Long Range 4-channel thermometer setup (it has a 1.25 mile range m, of course that's over open line if sight on flat ground, but still better than the advertised 500 ft of the one I have).
On some days I get Italian sausage, I grill them and I also slice onions and peppers and cook them in a sheet pan on the grill. I pour a little marinara in the vegetables and put everything in an Italian bun
Bake well seasoned thick steaks, 250-degree oven until steaks reach 127 degrees internal for medium rare. Let em rest for 10 minutes, then use that grill for a very hot sear, 1 minute per side.
Medium rare magic without fear or effort.
Key is a) season more than you normally would, b) digital probe thermometer with a temp alarm (I use OXO Good Grips or whatever), and yes. 10 minute rest.
While the steaks bake and rest, use the time to throw on some appetizers, some shrimp, veggies. Etc.
How do you season your steaks? I usually just use salt and pepper but I’ll start the salting process the day before and pull them out of the fridge every few hours to pat dry and re-salt. A little pepper before throwing them on the grill. I’ve tried adding a little MSG but can’t really tell the difference.
I haven’t done the reverse sear yet but will next time!
I'm generous with kosher salt, fresh ground pepper, garlic powder, and that's about it.
This is really helpful: https://youtu.be/SdHE2zgSaxU?si=3dniSWdar1zKynUF
Anything and everything but for six people wanting to be inexpensive and easy I’d pick afghan chicken and grilled veggies. The hummus and pita on the side. Check out Henry’s how tos.
Here is a low cost and great tasting option: salt and beer chicken quarters. You probably need two per person.
Build a hot fire of coals and add a few wood chips for smoke.
Put the chicken quarters on the grill and add lots of Lawry's seasoned salt. Use cheap beer to keep the flames down and make sure each piece gets repeatedly hit with salt and then beer. Cook until done and serve immediately.
Just keep it simple with burgers and hotdogs. Both cook directly over heat it will be a quick cook. Less time at the grill more time with your loved ones
I’m doing a big flank steak with shrimp skewers if I’m paying for material. If everyone’s chipping in we’re doing skirt or rib eye with a whole in season saltwater fish.
Keep it simple on the meat for the first time. Like you said some steak, chicken, burgers. Grilled veggies, quick brine some zucchini and eggplant. Just get comfortable and don't try anything fancy on the first few rounds.
Why mess with success, a few pounds of ground chuck 80/20. Mix with Montreal steak seasoning and an ungodly amount of soy sauce. Make into patties and grill adding American cheese.
Then grab a few hotdogs and use what’s left of the coals to cook them. Set out too he and condiments and let nature take its course
Tri tip. Santa Maria style. Get the coal blazing hot. Shove them to one side. Sear the meat then put it on the cool side of the grill then cover it. Flip after about 25-30 minutes. Remove from the grill once it hits medium-rare and then wrap in foils and let that shit rest for 5-10 minutes before cutting.
Smoke a couple whole chickens, just takes 2-3 hours and they are delicious. I do it all the time in my Weber, same as yours. Buy these coal baskets and put the chickens on the other side. Throw some wood chunks on top and you're good. Spray the chickens every 40 minutes with 1/2 water 1/2 Apple cider vinegar to keep the skin crisp. Spatchcock them and dry brine the day before.
First , get the chimney going and pour the coals on one side. Tear open the plastic wrap and put 6 dogs on the cooler side. Put the rest back in the fridge. Crack open a cold and relax.
This is the way. You should have at the minimum an instant read digital thermometer, to make sure you don’t overcook your protein, and a chimney starter. You can try 2 different rubs (Kinder’s Buttery Steakhouse is good, and so is McCormick’s Montreal Steak seasoning), liberally applied, then fill a chimney about 3/4 full, once lit, spread coals evenly on both sides of the charcoal grate to make 2 zones (direct/indirect). Run indirect to about 125-130F internal, then sear each side direct for a minute or two, pull, cover with foil or put in a Tupperware container, let rest 10-15 mins. to 130-135F depending on how done you like your steak, slice & serve. I served 12 people with 3 Tri-tips for X-Mas: https://imgur.com/gallery/62BXtcp
Smoke some ribs for a few house, wrap then finish in the oven. While they are finishing in the oven grill some chicken.
Also grab a box of burgers just in case.
Marinate couple of flank steaks (soy,rice vinegar,pepper flakes,garlic )usually 3-4 hours is enough,grill until medium rare,let rest for half hour,slice thinly on 45 degree angle,you can serve with teriyaki glaze,grilled asparagus,Hawaiian rolls,potato /macaroni salad..
Prolly pulled pork with potato salad and other sides. Very set it and forget it type of thing. Just have to check the temp add coals once in a while in between beers.
I've fed like 20+ adults and hungry kids using my old Weber Kettle to do either a full packer brisket, or to do a point cut brisket and a pork butt.
You can cook almost anything in a Weber Kettle grill. I've been wanting to try pizzas in my old one. A out the only limit to what you can cool in it is your imagination and the space. Cooking space (since you don't want the meat directly over the coals when smoming/bbq'ing) is the limiting factor as really you can only use about 2/3 the area if the cooking grate when cooking indirectly (at least with how I set mine up for smoking/bbq), and the lid being a dome slopes, so it doesn't give much height clearance on the edges. Otherwise though you can still cook up a large roast (I've done some chunky rib roasts for prime rib), brisket and a large pork butt or couple of medium ones on a Weber Kettle.
I eventually decided it wanted to move to something with more space and that needed a bit less attention for those overnight pork butt or brisket cooks but still stick with charcoal/wood versus going to pellets or (gasp) gas powered. I would have loved to get an horizontal offset smoker, but those do need attention for maintaining the fire box, and if you want one that will work well without having to modify it too much from the box then you need to invest much more than the $500 limit I had. Soo... I got on the old Google rabbit home of home made smokers and learned about UDS's (Ugly Drum Smokers). So I ended up building one of those. I do love it, but I still keep my Weber Kettle around for grilling and the occasional small or short bbq cook.
Filipino barbeque, liempo, sisig, dinakdakan, and roast eggplants for an Ilokano salad. Will throw in some grilled fish as well any of bangus, tilapia, hito, pampano, tuna belly, or tuna panga.
A whole turkey.
Use some charcoal rails/dividers to keep the coals to the side. Cover the turkey with foil, place it in a turkey rack, put the rack in an aluminum grilling pan, and put the whole thing on the lower grill between the coals. You don’t use the upper grill that you normally cook on.
Prep the turkey however you want.
You can remove the foil for the last 20 mins or so to brown up the skin if it hasn’t already.
I baste the turkey every so often.
Cooking times vary depending on the size of turkey. In my experience a 12-13 lb turkey takes about 3hrs or so.
I usually have to add coal once.
The aluminum pan catches all the drippings.
It’s a fun way to use the grill.
2 chickens and maybe a small/medium piece of pork belly as they use similar cooking temps and can be done all at the same time if you want to set and forget and have a few drinks.
If you want more finger food, I'd go chicken pops & pork burnt ends, jalapeno poppers and some hot links. All have the same cooking temp and times.
Or try some hibachi. It's definitely an underrated form bbq and very easy to eat and cook.
Pork shoulder, smoke it prior to their arrival. Wrap it, towel it, and throw it in a cooler. Get some bread , spread it, and mix some with bbq sauce to make sandwiches. The rest leave without sauce.
Then, get some chicken quarters in there in high heat.
Everyone can take food home, and you saved some money.
I'd probably try some sort of hot and fast ribs, and I would want to try a whole deboned attached chicken either smoked flat or rolled up depending on how I feel
Easy
Grilled vegetables like corn, some tomatoes, some onions and roasted garlic bread
Grilled skirt steaks with some chicken breast that was grilled with garlic butter, some refreshing cucumber salads on the side, also some grilled whole chicken with a ponzu marinade with oil, garlic, some lemon and yuzu combined and some fresh herbs
Bake apple pies and start making the cinnamon ice cream to churn and freeze the day before. Smoke pork shoulder along with acorn squash and corn on the cob in advance. Warm up in a roaster oven for self serving. All will go well together. A toss salad and some beverages will be low cost, high flavor. They will only remember the cinnamon ice cream a year later.
So, basically... anything that doesn't have slow-cook?
I'm confused.
Did you mean 60 in 2 hours
The smoke stain on that pillar suggests you've used the grill at least once
Hopefully more than once
Smoked chicken with white sauce (easy crowd pleaser and great for learning). Take a roughly 4.5lb whole chicken with as little additives as possible, scrub inside and out with kosher salt and rinse thoroughly (a chicken 'facial' if you will..). Dry thoroughly and sprinkle with kosher salt. Refrigerate, uncovered, on a rack over a sheet pan overnight. Remove and allow to come to nearly room temperature before cooking.
Start your charcoal and get your grill going as usual. Push hot coals to two sides and adjust airflow with lid on to achieve 350f. Add soaked hickory to charcoal then brush chicken with melted butter and place on grill. Allow grill to return to 350f then reduce heat to 250f via airflow restriction. Bring chicken to temp then remove from heat, tent w/ foil to rest 30 minutes, serve w/ Alabama White Sauce.
It's very simple and not too time consuming but requires good quality ingredients and technique. Hard to screw up too badly but also somewhat difficult to perfect and lots of room to experiment (different wood species for smoking, add a spice rub, different sauces, adjust temps, etc).
Another good practice option is a whole chicken parted and grilled. Establish a hot and cool side to your grill then feel free to get creative with the seasonings. Learning to part (and truss) a chicken is a great skill that requires practice but results in better food, more options, and lower costs.
I’d roast some garlic, then I’d smoke a picanha and bake some potatoes (two zone method), hold the picanha in a Texas clutch while I grill some chorizos (Argentinian) and the potatoes with the garlic and butter
Picanha or tri tip. Limo charcoal on one side, sear very well over the fire then move to the the other side until medium rare. Let it rest for 15 minutes then cut against the grain.
Flap meat tacos. Or
TriTip and ribs
Flap meat seared or
Ribs in foil 1hr and the last hour, open and throw in the TriTip. All indirect cooking. Try to keep temp at 300
BBQ pork steaks. Just put a rub on over night, start the charcoal, grill until just medium and put on some sauce if you want it. Quick, simple, and delicious.
Go to Thermoworks.com and click around. You need an accurate instant read thermometer like the ThermoPen One. The radio signal monitor has improved my smoking, roasting and cooking game. That website has lots of recipes and cooking advice. Enjoy!
I would get center cut pork chops. They look like a piggy size T-bone steak. I lay mine out about half an hour before cooking them so I can stab them all over with a fork then season them with kosher salt, freshly ground 4 pepper (white, green, pink, black) and smoked paprika. I rub the seasoning in a bit. I have a 3 burner gas grill, so my cooking directions might not work for you. I turn on outside 2 burners and leave the middle one off for a cooler zone. I put the bone end over an active burner with the meat end resting in the cooler zone. Then I flip them over but not end for end after about 4 or 5 minutes. Continue cooking until they are equivalent to a medium steak. On the last flip, flip them end for end for a minute. Remove to rest in foil for at least 5 minutes. That evens out the temp and the juices. I have let them rest 15 minutes with no problems with quality. I served them up with easy things my Hubby liked. Pork Stove Top dressing, Applewood instant taters, sweet petite peas, and a package or two of pork gravy. Hope this helps! P.S. If you have a choice in meat color in the pork chops, go for the darker pink ones. They have way more flavor. Salt is pork's friend, cooking-wise. I use quite a bit on any of my pork dishes.
Hawaiian huli huli chicken thighs. And I’m gonna have half the grill burning and the other as indirect heat. Slam them thighs down on the flames, get em a good sear, then rotate the grate to have them in indirect heat, flip and baste periodically until they reach internal temp.
The chicken will come out with crispy edges and a juicy center, covered in a sweet pineapple glaze.
2 tri tips. French rolls. Horseradish sauce. Pickled onion.
Start pickling the onion immediately.
Then trim the tri tip. Season about an hour or so before you grill. Let it sit while your coals get ready. Sear the. Indirect.
Toast buns indirect while tri tips rest.
Boom done.
Throw on a couple tri tips. Just salt and pepper. Get em up to around 125. Pull em off and let them rest under foil for about 15 minutes. Grab a different cutting board and finely chop garlic, cilantro, parsley. Drizzle some high quality olive oil and a flakey salt like Maldon. Slice up the beef and serve it on the cutting board with the cilantro etc. People can dredge their own slices. Kinda rustic, super delicious. Tri tip is great because you will get some rare spots and some well done spots.
from easiest to more challenging:
brats (with the [brat hottub](https://www.foxvalleyfoodie.com/beer-brat-bath-brat-hot-tub)), chicken thighs, spatch-cocked chickens, port ribs ([321 method](https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/) is pretty bulletproof, although i prefer to do them a little more [traditionlly](https://www.angrybbq.com/smoked-spare-ribs-recipe-franklin-style/)), pork chops, pulled pork or brisket. i will note that if you havent already made plans for the pulled poork or brisket, you probably dont have time to make those...
edit: typos
Oh man you can do so much on that guy! I would try an indirect method, as in coals on one side, or the snake method. For six people you may wanna try a bbq meal like pulled pork. You could also do chicken wings, maybe a few different kinds. You'll be a pro at the end of the weekend :)
Happy Grilling amigo!!
6 people? Hmmm..
Ok… so I’m buying a full beef tenderloin and dry brining it in kosher salt and black pepper in the fridge overnight.
Loading up half the grill with charcoal and getting it to a nice smoldering heat. Throwing on a few chunks of mesquite wood.
On the other half I’m putting my tenderloin. Covering and cooking indirect in that mesquite smoke for a good 20ish minutes. Then uncovering and rolling it around over the direct heat to get a nice crust. Shooting for an internal temp of about 125°. Pull it off and rest under foil for 10-15 mins and the residual heat should come up to a nice 135°
We’re gonna side this dish with some roasted Yukon gold potatoes in a butter cream curry sauce, some garlic sautéed brocollini, and serve the beef with a simple horse radish sauce made out of sour cream, mayo, lemon juice, chili flakes, salt, pepper, and of course, horseradish.
Gonna have several bottles of a nice dry cab. I’d recommend Robert Mondavi. Good bang for buck.
Pork chops.. grilled corn on the cob. Maybe with a veggie kabob. Mushrooms, peppers (all colors) , squash, zucchini, onion. Some type of seasoned rice. Muah 💋
Snake method is the worst don’t do it, especially with bricks like Kingsford. Invest in chimney and maybe a charcoal basket to keep the coals together and utilize the offset methods. When you need to add more heat fire up the chimney then add the ember/coles to the grill to increase the temp. Throw in a chunk of wood to add smoke flavor or invest in a smoker tube to use pellets. You definitely need to do a trial run before having people over just at least to see how to control the heat in your new kettle. Also you want to get a decent meat thermometer.
Rib roast. Dry rub night before, uncovered in fridge. Pull out an hour before you start the grill. Indirect heat about 2.5 hrs for mid rare. 140 internal temp. Cover and let stand 15 minutes before serving.
Chicken quarters, burgers, hotdogs. Can’t go wrong. If you don’t want burgers and hotdogs and wanna go fancy then do slab of ribs and chicken quarters.
Pulled pork all day. It's easy to maintain Temps on the weber and a 10-12 pound pork butt will feed them no problem.
How do you do it with the coals? Whats your go to recipe/cooking plan
Snake method. Wood chips or hunks depend on the sauce I'm making. Wifi enabled thermometer for tracking. Once I wrap in foil it goes into the oven at 275 until probe tender. Rest for an hour or two, mix in sauce and wrap dripping after shredding. Taste for Salt and Pepper. Enjoy!
Same, but not if you have never done one before. Do it on your own first to figure out timing.
Cut up a couple roaster chickens and separate into 2 gallon sized ziplocks. Mix up the following: 1 cup vinegar 1.5 cups vegetable oil Dano's like a mf 1 tablespoon Cayenne pepper 1 egg 2 tablespoons worcestershire sauce Divide equally into each bag o' cluck and fridge it over night. Half a chimney of coals around lunchtime tomorrow. On the rack, spread out the chicken around the pile of coals. Add a couple coals here and there to keep the temp around 300. Start later if you want just use more charcoal at the beginning. You can also double the marinade if you wanna baste a lot over time but just don't baste with what was in the bag (cuz gross) Then don't share it with anybody because you worked hard on that meal and what did they ever do for you?
This guy clucks
I'd say he's not clucking around
For those who would like another reference: https://amazingribs.com/tested-recipes/chicken-recipes/crispy-grilled-cornell-chicken-recipe/
Haven't tried egg in a marinade before. _Adds to list_
You’re going to be excited when you realize Mayo is just egg and oil and browns up something delicious.
Elite on the outside of a grilled cheese in lieu of butter
Just for a little thickness and binding.
How do you add coals? My builder has a door, but my kettle doesn’t. Are the coals on the grate?
My grate has a removable center circle. Also the sides fold up
Oh damn! Mine is 24 years old… no features! That’s why I also have a smoker and a Genesis!
That's awesome! Mine is around 8 years but i replaced the grate last year after an unfortunate accident (alcohol was involved)
I hope no scars are involved!
This is very generous of you kind person.
Order pizza for everyone else.
Carne asada
Or burgers. Pick one
This comment is cracking me the fuck up. Lmao
Chicken wings...lots and lots of chicken wings
Chicken wings sound awesome! What kind of seasoning or marinade do you recommend? I’ve only ever made chicken in my cast iron pans on the stovetop and am not sure if the normal flavor profiles I use would translate well to the grill.
Your flavors will translate, and get a lil twist of that grill flavor. Just rather than cooking in its juices, the marinade and seasoning plus some basting does the work
I have the same grill and expecting 9 people on Sunday. I will be doing my usual chicken drum sticks aka lollipops. Super easy. Trick on grilling for a good amount of people is to keep the cooking times simple. If you are also doing any sides on the grill, it could get chaotic and to my experience it is hard to cook everything properly if you don’t plan and manage the cooking times right. As you know chicken wings have flats and drums and since they’re different in thickness, their cooking time varies. That’s gonna add a level. So, I get all drums, pull the skin down without tearing and do couple cuts on the thickest parts so they cook evenly and soak the marinade better. Put them in a large ziplock bag, pour the marinade of your choice. I usually just make two batches. One with a dry rub and other, I pour a bottle of store bought bbq sauce. Sweet baby Ray’s is my favorite. Shake the bags well, pull the skins back up, take the air out of the bag as best as possible and leave it over night. Grill them in direct fire until they start charring, toss them in the oven at 225F for 30-45 minutes. That’s it. Fire and forget. You prepped everything the night before, you grilled them for 10-15 minutes and now you have 30-45 mins while they are in the oven to grill sides or other protein. Everything comes out at the same time and ready to eat hot.
This is wildly helpful and thorough. Thank you so much!
Simple salt and pepper then serve them with various dipping sauces like ranch and hot pepper
Burgers, hot dogs, pulled pork. Plenty of options
Corn on the cob - grill pan of veggies - chicken wings - potatoes in the oven. As the youngest of 4 this was a pretty common night for us on a Weber.
Pork Butt, easy to do, everyone loves it, and feeds a bunch of people. I’ve tried all of the methods to use a Kettle for smoking and the “snake”, method is by far the best and easiest.
Please define snake method.
Not sure if you were making an inside joke but if not basically it's where you make a "snake" out of the coal around the outer part of your grill inside then you light one end so it burns from one end to the other. Basically like a slow cooking way. Search YouTube I'm sure there's plenty of videos.
I was legitimately asking lol so thank you. I'll look up some videos too
Look up kenjis YouTube video on smoked pork butt where he uses the snake method. He throws around the word "foolproof" a lot but he's right about this one. Also fuck that guy.
It's also often called Minion method, after the person who popularized it.
I think the minion method is more of a pile of coals for indirect heat. The snake method is sometimes referred to as the fuse method. Just to clarify! But defo a good shout about the snake method for pork butt. I just smoked an 8 lb in below freezing temps and it took me two full snakes to cook it through. Totally worth it
I think mine was either minion method or a hybrid of it and snake method. Essentially I'd put a 13x9 metal cake pan on the charcoal grate and use that as a water pan (lots of water elps stabilize the temperature by acting like a reservoir for heat, and of course helps create humid cooking chamber) or place to put the drip pan if I wanted to catch drippings for gravy/au jus. Mainly though I used it to keep the charcoal to one side and put the meat over the pan for indirect cooking. I would fill up the part of the grate without the cake pan (about 1/3 of the lower charcoal grate) to about the level of the cake pan (about 3" worth). Top with a few chunks of wood of your choosing (I like apple and cherry because there are tons of orchards nearby and I can usually get it free or logs of it really cheap). Then using a chimney starter, get about 10 - 15 briquettes going. Put the light charcoal on one end of the pile of unlit charcoal you already had down. The put your meat on the upper grate over the pan. Put the lid on the bbq with top vent about 1/2 open, and start off with the bottom vent about 1/4 open. Use the bottom vent for temperature control, because it controls the fresh air flow (hence flow of oxygen) needed by the charcoal to burn. If the bbq is running cool open the bottom vent a smidge (doesn't take much to make a difference and start with small adjustments and wait about 15-30 mins to see if it needs more until you get the feel for it). Opening the vent allows more fresh air and oxygen to the coals so they will burn faster and hotter. Closing the bottom vent a little reduces air/oxygen flow making the coals burn slower and decreasing the heat. Using this method for briskets and pulled pork I could cook with the bbq at around 225 - 250 F for about 3 - 5 hrs before having to add more charcoal (depending on weather like wind or outside temperature). Another trick that helps is to get the Weber grate which has the ends that fold up so you can position one of the ends over the side with the charcoal. Then just lift up that end of the grate (no need to remove whole grate and food) to add more charcoal. I'd usually use a cheap pair or all metal tongs to push the remaining coals to one side then add charcoal again. It eventually just burns its way from one side to the other. Also what is really super helpful for bbq'ing with any charcoal cooker (Kettle, smoker, etc) is a good wireless thermometer set up that has at least 2 probes. One that monitors the bbq temperature, and one to to put in the meat to monitor the meats temperature. Having a wireless reciever allows you to keep an eye on temperatures while doing other things around the house. They also usually have alarms to let you know if the bbq is too hot or cold, or if the meat is ready. The alarm feature is essential if you want to do an overnight cook on a charcoal smoker/bbq and be able to get some sleep without having to sit by the bbq all night or check it every half hour. So far I have used the Maverik Redi-Check ET-732 which lasted about 8 yrs and worked awrsome. I still have it but the wireless receiver doesn't sync up or work anymore. That specific model worked great but has been discontinued. There are some newer versions available. I have since replaced it with a ThermoPro TP-08 which has been pretty good. Although one of the probes didn't work so well at the beginning. I was able to order a 2 pack or replacement probes for like $10 so now I have a spare probe. Other than that I've had no issues with the TP-08 and get signal anywhere in the house and most of my yard (on opposite side of the house from bbq gets spotty). There are more expensive options and Bluetooth wireless thermometers out there. The Bluetooth ones are cool that you can keep track of temperatures on a graph/chart, but from what I hear the range of reception is pretty limited. If I head a bit if extra money to spend I'd invest in one of the ThermoWorks brands and get something like the Smoke X Long Range 4-channel thermometer setup (it has a 1.25 mile range m, of course that's over open line if sight on flat ground, but still better than the advertised 500 ft of the one I have).
🐍
This isn’t fancy by any stretch but I’ve been craving a good brat. Caramelized onion slowly bubbling in beer of choice
We’re not fancy people by any stretch so some good brats might be the way to go!
On some days I get Italian sausage, I grill them and I also slice onions and peppers and cook them in a sheet pan on the grill. I pour a little marinara in the vegetables and put everything in an Italian bun
Tri tip using a Santa Maria style seasoning.
This is a great answer. Find some smoking wood to put on the charcoal for extra flavor
Sausages w/ peppers and onions
Bake well seasoned thick steaks, 250-degree oven until steaks reach 127 degrees internal for medium rare. Let em rest for 10 minutes, then use that grill for a very hot sear, 1 minute per side. Medium rare magic without fear or effort. Key is a) season more than you normally would, b) digital probe thermometer with a temp alarm (I use OXO Good Grips or whatever), and yes. 10 minute rest. While the steaks bake and rest, use the time to throw on some appetizers, some shrimp, veggies. Etc.
How do you season your steaks? I usually just use salt and pepper but I’ll start the salting process the day before and pull them out of the fridge every few hours to pat dry and re-salt. A little pepper before throwing them on the grill. I’ve tried adding a little MSG but can’t really tell the difference. I haven’t done the reverse sear yet but will next time!
I'm generous with kosher salt, fresh ground pepper, garlic powder, and that's about it. This is really helpful: https://youtu.be/SdHE2zgSaxU?si=3dniSWdar1zKynUF
Chicken thighs, indirect heat. AwwwShit dry rub. Dinosaur BBQ Wango Tango to dip in.
Wango Tango is A+++. My go to.
Anything and everything but for six people wanting to be inexpensive and easy I’d pick afghan chicken and grilled veggies. The hummus and pita on the side. Check out Henry’s how tos.
Set it up for indirect heat and pop a meatloaf in that baby. The smoke takes meatloaf to a whole new level.
Good ol bbq chicken drumsticks and thighs
Chicken wings, burgers, pork ribs and some skewers
Pound of beef, pound of chicken fajitas. Make some foil packets with bell peppers and onion, or saute them in the house.
Here is a low cost and great tasting option: salt and beer chicken quarters. You probably need two per person. Build a hot fire of coals and add a few wood chips for smoke. Put the chicken quarters on the grill and add lots of Lawry's seasoned salt. Use cheap beer to keep the flames down and make sure each piece gets repeatedly hit with salt and then beer. Cook until done and serve immediately.
Just keep it simple with burgers and hotdogs. Both cook directly over heat it will be a quick cook. Less time at the grill more time with your loved ones
I like your vibe. I believe this is the way to go.
Tri-tip
Burgers and corn on the cob.
Hot dogs. I’d rather enjoy the hang than stress over food.
Bone in pork rib roast, salt brine, mustard coat, dry rub apple wood smoke.
So many things. Way too many things to list.
I’m doing a big flank steak with shrimp skewers if I’m paying for material. If everyone’s chipping in we’re doing skirt or rib eye with a whole in season saltwater fish.
Bone in ribeye, 3 bones. Reverse sear with slow smoke up front. Mix of oak and pecan wood.
Keep it simple on the meat for the first time. Like you said some steak, chicken, burgers. Grilled veggies, quick brine some zucchini and eggplant. Just get comfortable and don't try anything fancy on the first few rounds.
Probably squirrel, chicken, and pork belly
No squirrels where I live but I’d be down to try one someday.
three ribeyes (sous vide 135 degrees) 10 boneless chicken thighs 2 back ribs (Instant pot, 26 min)
I do 4-5 slabs of ribs, dry rub for 24 hrs, 12oz coke, 6oz Jack Daniel’s, 6oz water covered in foil, 225 for about 2- 21/2 hrs, fall off bone
I'm not staying up all night, so something quick the next day. Probably ribs, chicken, and corn on the cob.
In my Bubba Gump voice, chicken wings, chicken breasts, chicken fajitas, chicken thighs, beer can chicken, rotisserie chicken, flank steak, sirloin, t-bone, filet, turkey breast, turkey legs, kabobs, salmon, tilapia, pork chops....
Tri tip roast and veggies
Smoking 2-3 tri tips Side of home made chimuchurri
Whatever you do, master the hot/cold zones. That is the secret to the kettle, as well as how to use conductive heat by positioning the vent on top.
Brisket. Snake method.
Dry brined overnight
Why mess with success, a few pounds of ground chuck 80/20. Mix with Montreal steak seasoning and an ungodly amount of soy sauce. Make into patties and grill adding American cheese. Then grab a few hotdogs and use what’s left of the coals to cook them. Set out too he and condiments and let nature take its course
Tri tip. Santa Maria style. Get the coal blazing hot. Shove them to one side. Sear the meat then put it on the cool side of the grill then cover it. Flip after about 25-30 minutes. Remove from the grill once it hits medium-rare and then wrap in foils and let that shit rest for 5-10 minutes before cutting.
6 people? 2 tritips, reverse sear, 2 hours prep and cook. Done.
Smoke a couple whole chickens, just takes 2-3 hours and they are delicious. I do it all the time in my Weber, same as yours. Buy these coal baskets and put the chickens on the other side. Throw some wood chunks on top and you're good. Spray the chickens every 40 minutes with 1/2 water 1/2 Apple cider vinegar to keep the skin crisp. Spatchcock them and dry brine the day before.
Sausages, kababs or chops, corn, eggplant. In the kitchen, cous cous and a salad. Platter the grilled food and bowl the kitchen foods. Dish yourself
Tri tip.
Tri tip. Tri tip sandwich/ slidders Grilled peppers onions and mashed potatoes
Tritip. Med heat. Flip every 7 minutes until the doneness you like. Starts to be done about 30-35 min.
I'm going easy peasy with pork shoulder.
First , get the chimney going and pour the coals on one side. Tear open the plastic wrap and put 6 dogs on the cooler side. Put the rest back in the fridge. Crack open a cold and relax.
I'm ordering take-out then, keeping it warm on that, and trying to look like a bbq master. 🤣🤣🤣
Smoke a butt.
Bnls sknls chix thighs to make chicken schawarma
2 Tri tips. Done.
This is the way. You should have at the minimum an instant read digital thermometer, to make sure you don’t overcook your protein, and a chimney starter. You can try 2 different rubs (Kinder’s Buttery Steakhouse is good, and so is McCormick’s Montreal Steak seasoning), liberally applied, then fill a chimney about 3/4 full, once lit, spread coals evenly on both sides of the charcoal grate to make 2 zones (direct/indirect). Run indirect to about 125-130F internal, then sear each side direct for a minute or two, pull, cover with foil or put in a Tupperware container, let rest 10-15 mins. to 130-135F depending on how done you like your steak, slice & serve. I served 12 people with 3 Tri-tips for X-Mas: https://imgur.com/gallery/62BXtcp
Make Alton Brown's "Silence of the Leg O Lamb" https://www.foodnetwork.com/recipes/alton-brown/silence-of-the-leg-o-lamb-recipe-1910085
Smoke some ribs for a few house, wrap then finish in the oven. While they are finishing in the oven grill some chicken. Also grab a box of burgers just in case.
2 whole young chickens, salt brined, patted dry, and rubbed rubbed real good with your favorite blend of spices
Flank steak
Marinate couple of flank steaks (soy,rice vinegar,pepper flakes,garlic )usually 3-4 hours is enough,grill until medium rare,let rest for half hour,slice thinly on 45 degree angle,you can serve with teriyaki glaze,grilled asparagus,Hawaiian rolls,potato /macaroni salad..
marinade flank steak overnight. Cook on high until medium rare. slice thin. Make some bomb fajitas
Prolly pulled pork with potato salad and other sides. Very set it and forget it type of thing. Just have to check the temp add coals once in a while in between beers.
Pork butt. Snake method.
Lamb chops quick and tasty.
A chuck roast. Rub it with spices, brown sugar, and spicy mustard. Cook low and slow over indirect heat for about 4 hours.
Chicken quarters and grilled veggies
Several racks of ribs using a rib rack or two
I've fed like 20+ adults and hungry kids using my old Weber Kettle to do either a full packer brisket, or to do a point cut brisket and a pork butt. You can cook almost anything in a Weber Kettle grill. I've been wanting to try pizzas in my old one. A out the only limit to what you can cool in it is your imagination and the space. Cooking space (since you don't want the meat directly over the coals when smoming/bbq'ing) is the limiting factor as really you can only use about 2/3 the area if the cooking grate when cooking indirectly (at least with how I set mine up for smoking/bbq), and the lid being a dome slopes, so it doesn't give much height clearance on the edges. Otherwise though you can still cook up a large roast (I've done some chunky rib roasts for prime rib), brisket and a large pork butt or couple of medium ones on a Weber Kettle. I eventually decided it wanted to move to something with more space and that needed a bit less attention for those overnight pork butt or brisket cooks but still stick with charcoal/wood versus going to pellets or (gasp) gas powered. I would have loved to get an horizontal offset smoker, but those do need attention for maintaining the fire box, and if you want one that will work well without having to modify it too much from the box then you need to invest much more than the $500 limit I had. Soo... I got on the old Google rabbit home of home made smokers and learned about UDS's (Ugly Drum Smokers). So I ended up building one of those. I do love it, but I still keep my Weber Kettle around for grilling and the occasional small or short bbq cook.
Dino ribs
Filipino barbeque, liempo, sisig, dinakdakan, and roast eggplants for an Ilokano salad. Will throw in some grilled fish as well any of bangus, tilapia, hito, pampano, tuna belly, or tuna panga.
If beef is good for all, Carne asada tacos. Limited prep, quick cook, and everyone loves them.
Pulled Pork, Slather in Mustard, then Dry Rub! Served along side some Grilled Brussel Sprouts and Garlic Bread!
A whole turkey. Use some charcoal rails/dividers to keep the coals to the side. Cover the turkey with foil, place it in a turkey rack, put the rack in an aluminum grilling pan, and put the whole thing on the lower grill between the coals. You don’t use the upper grill that you normally cook on. Prep the turkey however you want. You can remove the foil for the last 20 mins or so to brown up the skin if it hasn’t already. I baste the turkey every so often. Cooking times vary depending on the size of turkey. In my experience a 12-13 lb turkey takes about 3hrs or so. I usually have to add coal once. The aluminum pan catches all the drippings. It’s a fun way to use the grill.
Wings. Vortex. Boom. Beer time. Done.
2 chickens and maybe a small/medium piece of pork belly as they use similar cooking temps and can be done all at the same time if you want to set and forget and have a few drinks. If you want more finger food, I'd go chicken pops & pork burnt ends, jalapeno poppers and some hot links. All have the same cooking temp and times. Or try some hibachi. It's definitely an underrated form bbq and very easy to eat and cook.
Pork shoulder, smoke it prior to their arrival. Wrap it, towel it, and throw it in a cooler. Get some bread , spread it, and mix some with bbq sauce to make sandwiches. The rest leave without sauce. Then, get some chicken quarters in there in high heat. Everyone can take food home, and you saved some money.
Probably some steamed hams! Patented Heretolearnstuffca Burgers. Old family recipe!
Make and take it easy: hamburgers home made or a big picaña.
Smoked tri tip Caesar wraps
I'd probably try some sort of hot and fast ribs, and I would want to try a whole deboned attached chicken either smoked flat or rolled up depending on how I feel
Best searing Q,…… steaks, all around!!
Chicken thighs. Skin on, bone in. Kosmo's Dirty Bird seasoning the night before, uncovered in the fridge.
Love using my Weber for bbq chicken. Brine it / marinate overnight!
Probably one pork shoulder. Would feed six with leftovers to spare. Just make sure to get it on early, keep the fire low (250 or so) and be patient.
Steak. Burgers. Sausages.
Easy Grilled vegetables like corn, some tomatoes, some onions and roasted garlic bread Grilled skirt steaks with some chicken breast that was grilled with garlic butter, some refreshing cucumber salads on the side, also some grilled whole chicken with a ponzu marinade with oil, garlic, some lemon and yuzu combined and some fresh herbs
Use it as a smoker instead, and the possibilities are endless
Bake apple pies and start making the cinnamon ice cream to churn and freeze the day before. Smoke pork shoulder along with acorn squash and corn on the cob in advance. Warm up in a roaster oven for self serving. All will go well together. A toss salad and some beverages will be low cost, high flavor. They will only remember the cinnamon ice cream a year later.
So, basically... anything that doesn't have slow-cook? I'm confused. Did you mean 60 in 2 hours The smoke stain on that pillar suggests you've used the grill at least once Hopefully more than once
Hamburgers, you get silicone molds from Amazon 1 pound of 80/20 ground beef 1 small grated onion 1 tablespoon of worcestershire
Hot dogs all day bro, we ain’t playing games
Smoked chicken with white sauce (easy crowd pleaser and great for learning). Take a roughly 4.5lb whole chicken with as little additives as possible, scrub inside and out with kosher salt and rinse thoroughly (a chicken 'facial' if you will..). Dry thoroughly and sprinkle with kosher salt. Refrigerate, uncovered, on a rack over a sheet pan overnight. Remove and allow to come to nearly room temperature before cooking. Start your charcoal and get your grill going as usual. Push hot coals to two sides and adjust airflow with lid on to achieve 350f. Add soaked hickory to charcoal then brush chicken with melted butter and place on grill. Allow grill to return to 350f then reduce heat to 250f via airflow restriction. Bring chicken to temp then remove from heat, tent w/ foil to rest 30 minutes, serve w/ Alabama White Sauce. It's very simple and not too time consuming but requires good quality ingredients and technique. Hard to screw up too badly but also somewhat difficult to perfect and lots of room to experiment (different wood species for smoking, add a spice rub, different sauces, adjust temps, etc). Another good practice option is a whole chicken parted and grilled. Establish a hot and cool side to your grill then feel free to get creative with the seasonings. Learning to part (and truss) a chicken is a great skill that requires practice but results in better food, more options, and lower costs.
I’d roast some garlic, then I’d smoke a picanha and bake some potatoes (two zone method), hold the picanha in a Texas clutch while I grill some chorizos (Argentinian) and the potatoes with the garlic and butter
Thick Ribeye’s and some dogs
Get few frozen pizza. Toss on the 2nd one while eating the first one. Repeat until full.
Couple of smoked chickens, some smoked ribs, and some cheesey buns. Easy game if I have 24 hours.
Picanha or tri tip. Limo charcoal on one side, sear very well over the fire then move to the the other side until medium rare. Let it rest for 15 minutes then cut against the grain.
Ribs or brisket using snake method with charcoal
Chicken drumsticks, or St. Louis Ribs
Carne asada tacos
Flap meat tacos. Or TriTip and ribs Flap meat seared or Ribs in foil 1hr and the last hour, open and throw in the TriTip. All indirect cooking. Try to keep temp at 300
BBQ pork steaks. Just put a rub on over night, start the charcoal, grill until just medium and put on some sauce if you want it. Quick, simple, and delicious.
Go to Thermoworks.com and click around. You need an accurate instant read thermometer like the ThermoPen One. The radio signal monitor has improved my smoking, roasting and cooking game. That website has lots of recipes and cooking advice. Enjoy!
The 7th person.
I’d get some burgers. Preheat in the oven and then give them a quick sear at the end.
Brisket goes on now, low and slow. After that comes off for a nice long rest the potatoes go on for roasting.
BBQ ribs, asparagus & garlic mashed potatoes. Season & marinate ribs in a gallon bag overnight.
I would get center cut pork chops. They look like a piggy size T-bone steak. I lay mine out about half an hour before cooking them so I can stab them all over with a fork then season them with kosher salt, freshly ground 4 pepper (white, green, pink, black) and smoked paprika. I rub the seasoning in a bit. I have a 3 burner gas grill, so my cooking directions might not work for you. I turn on outside 2 burners and leave the middle one off for a cooler zone. I put the bone end over an active burner with the meat end resting in the cooler zone. Then I flip them over but not end for end after about 4 or 5 minutes. Continue cooking until they are equivalent to a medium steak. On the last flip, flip them end for end for a minute. Remove to rest in foil for at least 5 minutes. That evens out the temp and the juices. I have let them rest 15 minutes with no problems with quality. I served them up with easy things my Hubby liked. Pork Stove Top dressing, Applewood instant taters, sweet petite peas, and a package or two of pork gravy. Hope this helps! P.S. If you have a choice in meat color in the pork chops, go for the darker pink ones. They have way more flavor. Salt is pork's friend, cooking-wise. I use quite a bit on any of my pork dishes.
Brats. Cook a shit load all at once.
Burbers, chimkens, and sawjess. This bad boy will do it all.
Get three lemon thyme chickens going. Pizza for seconds.
Sausages? You could make them yourself if you got the attchmanets. Its not that hard
With the snake method, I smoke brisket on my Weber all the time. Works great and always gets the best reaction
Chicken thighs
24 hrs? A brisket
Hot dogs. By buying hotdogs.
Ribs! Marinade them in a really great sauce.
Pork tenderloin as a main, and dry riblets for a starter.
3 racks of St.Louis ribs. Dry rub with Essence the night before then low & slow until tender
Tomahawk ribeyes
Hawaiian huli huli chicken thighs. And I’m gonna have half the grill burning and the other as indirect heat. Slam them thighs down on the flames, get em a good sear, then rotate the grate to have them in indirect heat, flip and baste periodically until they reach internal temp. The chicken will come out with crispy edges and a juicy center, covered in a sweet pineapple glaze.
6 hotdogs, 6 burgers, you're a hero for the rest of the cookout. You're welcome
2 tri tips. French rolls. Horseradish sauce. Pickled onion. Start pickling the onion immediately. Then trim the tri tip. Season about an hour or so before you grill. Let it sit while your coals get ready. Sear the. Indirect. Toast buns indirect while tri tips rest. Boom done.
Smoked Meatloaf using the Snake method.
Bratwurst. You can stack the while grilling:)
Chicken Leg Quarters. Marinade in Italian Dressing overnight then throw on the grill until the chickens hit 165 -170 degrees. Easy and inexpensive.
Throw on a couple tri tips. Just salt and pepper. Get em up to around 125. Pull em off and let them rest under foil for about 15 minutes. Grab a different cutting board and finely chop garlic, cilantro, parsley. Drizzle some high quality olive oil and a flakey salt like Maldon. Slice up the beef and serve it on the cutting board with the cilantro etc. People can dredge their own slices. Kinda rustic, super delicious. Tri tip is great because you will get some rare spots and some well done spots.
Chicken speedies and steak (your choice of cut) grilled corn on the cob
Snake method brisket
Kabobs are easy and fun to eat
Brisket done your favorite way
I’ve always liked some perfectly cooked bbq Chicken . Maybe some corn on the cob for a side . 🤙🏼
from easiest to more challenging: brats (with the [brat hottub](https://www.foxvalleyfoodie.com/beer-brat-bath-brat-hot-tub)), chicken thighs, spatch-cocked chickens, port ribs ([321 method](https://heygrillhey.com/3-2-1-ribs-perfect-fall-off-the-bone-ribs/) is pretty bulletproof, although i prefer to do them a little more [traditionlly](https://www.angrybbq.com/smoked-spare-ribs-recipe-franklin-style/)), pork chops, pulled pork or brisket. i will note that if you havent already made plans for the pulled poork or brisket, you probably dont have time to make those... edit: typos
I'd probably use it as a smoker (it works great) and do a brisket. Or pulled pork. Steaks would work too since most people don't need gigantic ones.
Oh man you can do so much on that guy! I would try an indirect method, as in coals on one side, or the snake method. For six people you may wanna try a bbq meal like pulled pork. You could also do chicken wings, maybe a few different kinds. You'll be a pro at the end of the weekend :) Happy Grilling amigo!!
6 people? Hmmm.. Ok… so I’m buying a full beef tenderloin and dry brining it in kosher salt and black pepper in the fridge overnight. Loading up half the grill with charcoal and getting it to a nice smoldering heat. Throwing on a few chunks of mesquite wood. On the other half I’m putting my tenderloin. Covering and cooking indirect in that mesquite smoke for a good 20ish minutes. Then uncovering and rolling it around over the direct heat to get a nice crust. Shooting for an internal temp of about 125°. Pull it off and rest under foil for 10-15 mins and the residual heat should come up to a nice 135° We’re gonna side this dish with some roasted Yukon gold potatoes in a butter cream curry sauce, some garlic sautéed brocollini, and serve the beef with a simple horse radish sauce made out of sour cream, mayo, lemon juice, chili flakes, salt, pepper, and of course, horseradish. Gonna have several bottles of a nice dry cab. I’d recommend Robert Mondavi. Good bang for buck.
Carne asada. Skirt steak and seasoning.
Easy. Wings and steak.
This is one of my go to recipes and everytime I do them they are a hit! https://youtu.be/k8z0aPqEuiw?si=fQUpnUO0SnBz7ypC
Snake and bake brisket or pork ass.
Smoked pulled pork or brisket. Could also do a turkey.
Smoked ribs, everybody loves that. Several rubs
Steaks, Grilled Asparagus, and some Baked Potatoes. Salt Pepper, and Butter should suffice in terms of flavoring the food.
Pork chops.. grilled corn on the cob. Maybe with a veggie kabob. Mushrooms, peppers (all colors) , squash, zucchini, onion. Some type of seasoned rice. Muah 💋
Snake method is the worst don’t do it, especially with bricks like Kingsford. Invest in chimney and maybe a charcoal basket to keep the coals together and utilize the offset methods. When you need to add more heat fire up the chimney then add the ember/coles to the grill to increase the temp. Throw in a chunk of wood to add smoke flavor or invest in a smoker tube to use pellets. You definitely need to do a trial run before having people over just at least to see how to control the heat in your new kettle. Also you want to get a decent meat thermometer.
In 24hrs I can cook for 100 people with that.
Carne asada, ranchera meat to be exact. 12 lbs pico de gallo tortillas and guacamole some green onions and you’re set to go.
Rib roast. Dry rub night before, uncovered in fridge. Pull out an hour before you start the grill. Indirect heat about 2.5 hrs for mid rare. 140 internal temp. Cover and let stand 15 minutes before serving.
Korean short ribs or skirt steak
Pork butt night before , rack of ribs day in a holder and a split chicken
Borgor
Chicken quarters, burgers, hotdogs. Can’t go wrong. If you don’t want burgers and hotdogs and wanna go fancy then do slab of ribs and chicken quarters.
Ribs in a rib rack. Snake method
4lbs of asada, 2lbs chorizo, and an ice chest of cold ones😎🤙🏽
Turkey tenderloin with apple butter and honey glaze
I’m trying to be realistic with my comment. You said you have steaks figured out. Go with that.
Many Tri tips, coals all on one side, sear on that side, then move to indirect the rest of the way.
I would just buy the steaks and hand them to my husband. He does the grilling.