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Favorite item to grill/recipe?

I have been pouring over these different threads and see different feasts each night.  But was wondering what each member's favorite food item to grill was ? And if you would be willing to share recipes?

Mine is a steakhouse cut ribeye (1.5" thick cut)
Salt and pepper only
Medium rare 
7.5 min per side at 275-300
«1

Comments

  • 77bronco77bronco Posts: 55
    Lots of good stuff (wings, ribs, pulled pork) but skirt steak tacos, and green lightning shrimp are probably 2 of my favorites. 
  • bucky925bucky925 Posts: 1,830
    Beef short ribs.  Faster than brisket and some leftovers for chili 

    Be careful when following the masses. Sometimes the M is silent.

  • tcmageetcmagee Posts: 6
    Hot Italian sausage.  

    There is a company called New York Style Italian Sausage out here in SJ CA.  Their hot Italian sausage on the Weber is so good I could eat it everyday.
  • bucky925bucky925 Posts: 1,830
    Pork belly burnt ends are pretty high on the list for me.  


    I thought about that John, if fact I did these last Monday .   My PCP is on this forum and comes to BB, so I think he may disagree  :s

    Be careful when following the masses. Sometimes the M is silent.

  • DoubleEggerDoubleEgger Posts: 16,849
    SRF Brisket. I love the smell of brisket on a crisp fall morning. 
  • calikingcaliking Posts: 14,262
    bucky925 said:
    Pork belly burnt ends are pretty high on the list for me.  

    I thought about that John, if fact I did these last Monday .   My PCP is on this forum and comes to BB, so I think he may disagree  :s
    @bucky925 - This made me chuckle :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ColtsFanColtsFan Posts: 4,499
    Just one? Pork tenderloins are pretty damn good and fast. I like pineapple head from dizzy pig 
    ~ John - https://www.instagram.com/hoosier_egger
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • lousubcaplousubcap Posts: 21,753
    As with @DoubleEgger - independent of the smell, the challenge every cook is what sets brisket apart.  A journey unto itself- "The cow drives the cook."
    But a brisket cook is not a "grill cook" so in that fashion I will go with paella as I figure any cook where you are working the BGE at 400*F+ qualifies.  
    However, disclaimer- several adult beverages into a great Saturday!
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • dmouratidmourati Posts: 863
    edited January 12
    tcmagee said:
    Hot Italian sausage.  

    There is a company called New York Style Italian Sausage out here in SJ CA.  Their hot Italian sausage on the Weber is so good I could eat it everyday.
    Where do you buy them? I live in Mountain View and don't think I've ever seen them at Whole Foods or Safeway.
    Mountain View, CA
  • BattlebornBattleborn Posts: 1,676
    Until today, my favorite cook was salmon. But I made some chili verde today, for the first time, and I now think that is my favorite thing.
    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • 77bronco77bronco Posts: 55
    Damn. I like this thread. These posts are making’ me hungry
  • 77bronco77bronco Posts: 55
    edited January 12
    Shrimp and Chorizo Fundido
    So far just for Christmas but it’s always a hit.
    Love queso fundido. That looks like a winner. 
  • GulfcoastguyGulfcoastguy Posts: 3,439
    It is Dr. Barbecues recipe.
  • SSQUAL612SSQUAL612 Posts: 1,172
    1/2” Steaks
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • littlerascal56littlerascal56 Posts: 1,259
    Fav is chicken breast halves with rib bones. They cook in less than an hour at 350, and are super moist.  We use them for different casseroles, but they are delicious with a potato and vegetable for a evening dinner.

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++Weber 26" kettle

  • tcmageetcmagee Posts: 6
    dmourati said:
    tcmagee said:
    Hot Italian sausage.  

    There is a company called New York Style Italian Sausage out here in SJ CA.  Their hot Italian sausage on the Weber is so good I could eat it everyday.
    Where do you buy them? I live in Mountain View and don't think I've ever seen them at Whole Foods or Safeway.
    Hey dmourati, I buy the New York Style sausage at Safeway.  They make a mild and a hot.  I recommend the hot.  The company is located in Sunnyvale.  Below is the link to their website.  They also own the Frankie, Johnnie and Luigi Italian restaurant chain here in the South Bay.

    I grill the sausages over fairly high heat, 400 degrees or so, on my Weber.  I like them juicy so I try not to over cook them.  Give 'em a try!

    http://newyorkstylesausage.com


  • LegumeLegume Posts: 10,707
    edited January 12
    Jeez, I used to go to Frankie, Johnnie, etc. on El Camino as a kid. Haven’t thought about that place in forever.

    edit - chiramonte’s was always the go to Italian sausage in San Jose that I remember, but I think you have to go to their deli to get it, I don’t think it’s sold in any stores.
  • tcmageetcmagee Posts: 6
    I forgot about Chiaramonte's.  I haven't had their sausage in decades.  They are still on 13th St.  I will have to stop by this week and get some.  You can only get it at their store as far as I know.  The old guy there used to make it with lamb casings. It was so good.
  • dmouratidmourati Posts: 863
    tcmagee said:
    dmourati said:
    tcmagee said:
    Hot Italian sausage.  

    There is a company called New York Style Italian Sausage out here in SJ CA.  Their hot Italian sausage on the Weber is so good I could eat it everyday.
    Where do you buy them? I live in Mountain View and don't think I've ever seen them at Whole Foods or Safeway.
    Hey dmourati, I buy the New York Style sausage at Safeway.  They make a mild and a hot.  I recommend the hot.  The company is located in Sunnyvale.  Below is the link to their website.  They also own the Frankie, Johnnie and Luigi Italian restaurant chain here in the South Bay.

    I grill the sausages over fairly high heat, 400 degrees or so, on my Weber.  I like them juicy so I try not to over cook them.  Give 'em a try!

    http://newyorkstylesausage.com


    There's a Frankie, Johnnie, and Luigi restaurant less than a mile from my house. I'll try to track down the sausage. 
    Mountain View, CA
  • td66snrftd66snrf Posts: 1,763
    tcmagee said:
    Hot Italian sausage.  

    There is a company called New York Style Italian Sausage out here in SJ CA.  Their hot Italian sausage on the Weber is so good I could eat it everyday.
    @tcmagee
    SJ CA? San Jose? 

    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • CPFC1905CPFC1905 Posts: 837
    Tough question, but broken in to categories;
    1) All-time : lamb cutlets, a bit charred - evoke memories of childhood and first introduction to BBQ, strong hint of methylated spirits in the taste and visions of Dad blowing the coals for hours.
    2) BGE : simple vertical chicken on the EGG, because it absolutely blew my mind the first time.
    3) Low & slow : spiced yoghurt marinated lamb shoulder 
    4) Hot & fast : tomahawk steak.
    5) Non-meat : potatoes in a CI skillet.
     "Shohna ba Shohna"
    Op Herrick / Enduring Freedom  2011 - 14.
  • Shrimp and Chorizo Fundido
    So far just for Christmas but it’s always a hit.
    Chorizo is one of my absolute favorites. All I can get is the bulk sausage style and not the dried but it’s fantastic. This one is on my list. 
  • YukonRonYukonRon Posts: 15,900
    Whole Beef Tenderloin.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • bradleya123bradleya123 Posts: 328
    SRF Brisket. I love the smell of brisket on a crisp fall morning. 
    and Charlie don't surf!!
    Retired Navy, LBGE
    Pinehurst, NC

  • bradleya123bradleya123 Posts: 328
    I'm a simple man, Boston Butt is my fav!!!
    Retired Navy, LBGE
    Pinehurst, NC

  • GriffinGriffin Posts: 8,058
    Wings. Any style, any way.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • This post is outstanding. Great idea Doc.

    My favorite GRILL on an egg is pork chops. Porterhouse chops (i.e. center cut bone-in) thats what ly local butcher calls them.

    Brined in NACL/apple cider for 10-20 hours. Coated in a rub, usually @Nature Boy Dizzy Dust or Swamp Venom or Crossroads. Grilled at 450 direct turning every three minutes until 145-150. I start brushing them with a 50/50 mix of ACV and a preserve/jelly ((apricot,apple,cherry,strawberry, anything that looks good(I buy it all from my Amish friends)) when they get above 105.

    Although not 'grilled', a 24 hour sous vide Tri-tip, finished caveman is always fun and spectacular.  

    Formerly @dharley prior to some password bs.

    LBGE, 36" Blackstone, bad liver & a broken heart

    Three Rivers, MI
  • fishlessmanfishlessman Posts: 26,197
    korean tacos off the blackstone was the clear winner this past year ;)
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