2013 Summer Grilling Contest Page Six
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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124. – 128. From the Grill to the Table
The new grill. Before: Asparagus, Ribeye steaks, Corn, and Pineapple. Pork Butt, Chickens, and Brisket on the smoker, After: Asparagus, Ribeye Steaks, Corn and Pineapple and Sliced Brisket.
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129. Rib Eye Steaks
It is all locally accessed from the Rib Eye steaks, Yukon gold potatoes (in foil pouches) to the candy onions. All treated minimally with olive oil, salt, and fresh cracked black pepper. You didn’t even need a knife to cut the steaks!
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130. “Saved By The Other White Meat”
One of my Silkie chickens is happy to see we will be grilling sirloin cut pork chops instead of him or one of his relatives.
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131. – 133. Pork Shoulder
The start of something beautiful. Eight pound pork shoulder going into keg smoker. 9 hours later we have at thing of beauty. Cheap white bun, lil bit BBQ sauce, cole slaw and a beer, this bitch is done. Thanks for looking.
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134. Maple and mustard glazed salmon on maple planks w/ butter and garlic roasted asparagus. Cooked on a Big Green Egg.
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135. BBQ roasted veggies; Corn, Zucchini, Portobello, Red Peppers and Yellow Squash
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136. Ribs, Keilbasa, Italian Sausage, BBQ Chicken
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137. Greek Potato Salad: Red Skinned Potatoes with Greek Olives in a parsley pesto dressing
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138. – 142. Brisket
We have a family get together and the one big request was that I cook my smoked brisket. I picked up a full brisket from Butcher & Larder here in Chicago, gave it a good slather of mustard and spice rub, and set it on my Chargriller at noon. Here are pics of my prep, hitting the grill, after 8 hours…and after 24 hours when I finally pulled it off…the pork ribs are for those non-beef eaters.
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143. Ribs and More
Nine racks of ribs, three different flavors. Six racks smoked with applewood, three with pecan wood. All smoked on a Big Green Egg. Fresh local corn grilled in the husk with garlic cilantro butter rub. Homemade mustard vinegar BBQ sauce (in front), stuffed pork loin (far right), fresh green beans, potato and macaroni salads. A 4th Feast!
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144. and 145. Pork Baby Back Ribs
Rub Brown sugar, salt, pepper, garlic powder, onion powder, paprika, ancho chili powder, dry mustard and let sit 4 hours. BBQ – 15 minutes on meat side to create the crust then flip em over to put on top rack for 3-4 hours.
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146. – 150. 240 Pound Pig
Here are some pics of a 240 lb pig that was raised right here in central Illinois. It was injected with locally made pork seasoning from my butcher, as well as dry rubbed. The hog was never frozen, and grilled with 90 lbs of Kingsford Charcoal. It was served fresh off of the bone to our guests. A keg of beer was the only side that we felt was necessary. We had 2 secondary grills at the ready with burgers and brats. In the event that somebody would not want grilled pork. The grills were not used…
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