2013 Summer Grilling Contest Page Seven
Last month, the Weekender question was about what you BBQ. We loved your answers so much, we wanted to see what you were cooking. Send us pictures from your Fourth of July and show us what you BBQ/Grill/Smoke. It can be anything from simple burgers to elaborate meals. Show us your best. You’ve got lots of time to prepare.
Send your photos to us by Sunday July 7 at midnight for a chance to win. We’ll post more details and official rules on Monday.
The winner will be taking home a massive prize:
A DVD copy of True Romance that James Gandolfini signed. also signed by Harvey Weinstein, Tom Sizemore and Michael Rappaport
Here are some more of the entries you sent in. Tell us your favorites in the comments.
Go to page 1, 2, 3, 4, 5, 6, 7.
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151. – 154. Heart healthy, delicious and on REAL charcoal, not that propane BS!
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155. – 157. BBQ grilled boneless chicken thighs, broccoli, and grilled Clementines . As well as foil wrapped chocolate stuffed bananas for dessert (served with vanilla ice cream).
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158. to 162. Brisket and Chicken
Brisket and chicken slowly smoked on my Dad’s badass homemade BBQ pits. Being from South Texas, my family’s roots run deep in the tradition of providing full-flavored foods for our friends. One bbq pit holds 15 briskets, while the other pit holds 14 chickens. Some other dick might win the photo contest, but we get to eat the best fuckin’ food around.
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163. to 168. Brisket
Here is a progression of a 14 lb Beef Brisket I cooked this weekend. The entire cook took 17 hours. The results were incredible.
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169. to 171. Smoked Deep Dish Pizza
Smoke 4 hot Italian sausage, a pound of thick cut bacon, two 4 ounce wedges of ground beef, and an onion. Season beef with cajun rub, and the bacon was brushed with BBQ sauce lightly. Smoke till it’s all red and done on low heat about 180F. Get pizza dough from the local joint. Enough for two pies. You need a soft ball sized lump per pie. Get a cast iron skillet. They should already be greasy. Spin the dough around till it will cover the pan. Slice up the meats & onion. Crumble the bacon. Smash up the burgers. Spread sauce on the dough. Cover with thick slices of fresh mozzarella. Not the shredded stuff. Now, layer in the meat. Then another thick layer of cheese. You want it thick. Put the skillets back in the smoker at 450F for 30-45 mins. You have to eye ball it. Use extra wood chunks You want a lot of smoke since its only going in for a short while. You also want it hot since its being used more as an oven. I used hickory throughout the day for this. Once the cheese is bubbling and starts turning slightly brown from the smoke, it’s done. Let it cool slightly before slicing or it will be sloppy. Makes 8 super thick slices. It’s ridiculous.
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172. Grilled BBQ Chicken Nachos
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173. Planked Asparagus & Prosciutto Bundles, Planked Pears w/ Blue Cheese & Walnuts, and Grilled Turkey Cheeseburgers.
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174. Brat Bath, Spiral-Cut Hot Dogs, Gorgonzola Beer Mustard, and Jalapeno Beer Mustard.
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175. Grilled Bacon-Wrapped Scallops w/ a Jalapeno Cilantro Avocado Sauce.
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176. Grilled Bacon Taco Shell stuffed with Farmer’s Market Beef, Cheese, Tomatoes, and Lettuce.
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