Favorite item to grill/recipe?

Lots of good stuff (wings, ribs, pulled pork) but skirt steak tacos, and green lightning shrimp are probably 2 of my favorites. 

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.

JohnInCarolina 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 

bucky925 said:

JohnInCarolina 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 

@bucky925 - This made me chuckle

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!

Damn. I like this thread. These posts are making’ me hungry

It is Dr. Barbecues recipe.

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.

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.

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. 

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.

Whole Beef Tenderloin.

I'm a simple man, Boston Butt is my fav!!!

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.