Pounds and pounds of grilled meat in the house now! Gonna rain next three days, so stockin' up.
Today I grilled these bratwurst and boneless/skinless chicken thighs:
the beer brats I prepared in the method I detailed in this MJ post....tho UGA12's beer brat method looks tasty too! I might try that next time..
the chicken thighs I just marinated in cheap Italian dressing for three hours, with some added salt and pepper. Turned several times cooking over indirect heat you see here on the Weber kettle, for about an hour.
my bro brought home some nearly-cooked chicken from a bbq at his work (they started these in the oven, to finish off on the grill), I finished off on the dying coals from the brats and thighs.
and still have buncha leftover pork loin you see in pic below. I cut all the fat off the loin so I could get lotta rub all over the meat. To make up for the lost fat - so necessary to keep it juicy while cooking indirect for an hour to 140 degrees - I layered some bacon over it. Tasty on the edges, but bit bland in the middle. I will brine it next time, then probably do a glaze over it at the end.
and I just noticed there is buncha hamburger meat in the refridge that needs to get cooked real soon...
Today I grilled these bratwurst and boneless/skinless chicken thighs:
the beer brats I prepared in the method I detailed in this MJ post....tho UGA12's beer brat method looks tasty too! I might try that next time..
the chicken thighs I just marinated in cheap Italian dressing for three hours, with some added salt and pepper. Turned several times cooking over indirect heat you see here on the Weber kettle, for about an hour.
my bro brought home some nearly-cooked chicken from a bbq at his work (they started these in the oven, to finish off on the grill), I finished off on the dying coals from the brats and thighs.
and still have buncha leftover pork loin you see in pic below. I cut all the fat off the loin so I could get lotta rub all over the meat. To make up for the lost fat - so necessary to keep it juicy while cooking indirect for an hour to 140 degrees - I layered some bacon over it. Tasty on the edges, but bit bland in the middle. I will brine it next time, then probably do a glaze over it at the end.
and I just noticed there is buncha hamburger meat in the refridge that needs to get cooked real soon...
