2013 Summer Grilling Photo Contest Entires Page Two
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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26. Grilled Chicken and 27. 200 Butts for the Masonic Lodge Fundraiser
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28. Found a gas grill in this cabin, bought a tray and filled It with charcoal instead, that’s sexy right there.
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29. Chicken/feta/spinach sausage, roasted corn, ribeye, boneless honey BBQ chicken, beans, roll and Cajun shrimp/watermelon shish ka bobs.
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30. – 35. Steak and Shrimp
Unfortunately, the farm was out of steaks; the owner told me they underestimated demand from father’s day and graduation parties so i had to get this meat from the supermarket. it is honestly the first supermarket steak i have eaten in over half a decade. The shrimp was also from the supermarket. That being said, it turned out pretty good. I cooked the steak with salt and pepper for 4 minutes a side; it turned out medium rare. I cooked the shrimp covered with old bay for about 3 minutes a side. We served it with the left over slaw. Afterwards, we roasted some marshmallows.
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36. -39. Chicken Legs and Thighs
Chicken Legs and Thighs These chicken legs were also purchased at the Amish market. Seasoned with everyday seasoning and barbeque sauce; both from Trader Joe’s. Cooked off heat for about 45 minutes. I added asparagus to the grill for a few minutes and we also served a slaw salad.
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40. -45. Bone In Pork Roast
I usually cook pork butt with the bone; today I cooked pork roast bone-in. I get the grill extra hot for this. To do this, I am constantly adding dry mesquite wood chips to keep the fire and smoke going. I cooked it at 450-500 for and hour and a half. When it was just about done, I threw green beans lightly covered with olive oil on the grill. I pulled the meat off the bone and drizzled barbecue sauce on the meat.
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46. – 50. Hamburgers
burgers I purchased the meat from a local dairy/beef farm market Tanner Brothers; I included a picture of the farm and field where they graze. The animals graze and their diet is supplemented with grains, but no hormones or antibiotics. I cooked the burgers medium rare; I added locally made extra sharp cheddar cheese. It was served with lettuce from our garden.
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