What's on tap for the weekend?

Farbuck

Cedar-planked salmon tonight;  caveman steaks tomorrow and pulled pork on Sunday.

I LOVE summer.

Hankyorke

On tap - is 6 growlers of Sun King, fresh local craft beer.
On the egg- tonight is Korean beef & chicken. Tomorrow is BB ribs with Mickeys coffee rub.

Jeremiah

SeahawksEGGHead said:

The wife is demanding BBQ chicken, using the following recipe. 

http://howtobbqright.com/bbqchicken.html

rub recipe: http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

First time I did it, she said it was competition chicken.  I've had to modify the cook time a smidge, but it's the best BBQ we've ever had.

Thanks. I think I'll do this one too. @SeahawksEGGHead‌ start a thread when you do it. I'll be following.

DMW

At the beach this weekend. Have some PP to reheat from last weekend but other than that will not be cooking. :(

mslaw

Wings dusted with voodoo rub tonight and St. Louis ribs tomorrow. I love my egg and I love this forum

THEBuckeye

Baby Backs w/ Grilled Peach and Avocado Spinach Salad w/ Pomegranate Seeds and a Honey Mustard Vinaigrette. 

Game on! 

Cymbaline65

Just completed grinding 4lbs of fresh turkey thighs and 6lbs of Chuck and Short Rib and making 1/2lb patties for my daughter's 17th birthday party next week.

Now, the Flank Steak awaits!

Ladeback69

Rib eyes and t-bones with some grilled veggies. Others are bringing desert and sides. Should be a good time for the kids to play.

Cymbaline65

Well, my ladies loved the fajitas but I felt the lowered CI grate method put TOO much char on the flank steak. Total of 3 minutes per side for perfect medium rare. Served with some Burnt Butter Corn with Basil, fresh guac and veggies done on the gasser. My littlest carnivore assisted in carving duties. No plated pics as I got busy...

mslaw

St. Louis ribs on already for two hrs at 250.homna wrap in an hour for one hour and the back to grate till done