You’re feeding 6 people with this bad boy in 24 hrs. What are you cooking and how are you prepping it?
First time grill owner. I feel I’ve gotten steaks figured out pretty nicely but I haven’t tried anything else yet. Hoping to learn from more experienced grillers 🙂
by CreamyShrimpGnocchi
47 Comments
hirme23
Burgers, hot dogs, pulled pork. Plenty of options
maestrochorizo
8 lbs bone in pork shoulder cooked with snake method!
NPV26
Pork Butt, easy to do, everyone loves it, and feeds a bunch of people. I’ve tried all of the methods to use a Kettle for smoking and the “snake”, method is by far the best and easiest.
ajs592
This isn’t fancy by any stretch but I’ve been craving a good brat. Caramelized onion slowly bubbling in beer of choice
CivilLitt
Tri tip using a Santa Maria style seasoning.
Clear_Quit8181
Carne asada
FrogListeningToMusic
Corn on the cob – grill pan of veggies – chicken wings – potatoes in the oven.
As the youngest of 4 this was a pretty common night for us on a Weber.
NurhachiLaterJin
Cut up a couple roaster chickens and separate into 2 gallon sized ziplocks.
Mix up the following:
1 cup vinegar 1.5 cups vegetable oil Dano’s like a mf 1 tablespoon Cayenne pepper 1 egg 2 tablespoons worcestershire sauce
Divide equally into each bag o’ cluck and fridge it over night.
Half a chimney of coals around lunchtime tomorrow.
On the rack, spread out the chicken around the pile of coals.
Add a couple coals here and there to keep the temp around 300.
Start later if you want just use more charcoal at the beginning.
You can also double the marinade if you wanna baste a lot over time but just don’t baste with what was in the bag (cuz gross)
Then don’t share it with anybody because you worked hard on that meal and what did they ever do for you?
eac555
Tri-tip
lydrulez
Bnls sknls chix thighs to make chicken schawarma
ilostmygps
Pulled pork all day. It’s easy to maintain Temps on the weber and a 10-12 pound pork butt will feed them no problem.
el_smurfo
Since you are on grilling and not smoking I would say a tri-tip. Make some pico de gallo have some bread so people can make sandwiches, one tri-tip should feed six people
Smoke some ribs for a few house, wrap then finish in the oven. While they are finishing in the oven grill some chicken.
Also grab a box of burgers just in case.
ind3pend0nt
Hot dogs. I’d rather enjoy the hang than stress over food.
tomjleo
Sausages w/ peppers and onions
Suspicious_Ostrich82
Bone in pork rib roast, salt brine, mustard coat, dry rub apple wood smoke.
ldssggrdssgds
Chicken wings…lots and lots of chicken wings
HeLPmEuNdErStAnD_3
Chicken thighs, indirect heat. AwwwShit dry rub. Dinosaur BBQ Wango Tango to dip in.
Vast_Philosophy_9027
Anything and everything but for six people wanting to be inexpensive and easy I’d pick afghan chicken and grilled veggies. The hummus and pita on the side. Check out Henry’s how tos.
nanaimohhh
Bake well seasoned thick steaks, 250-degree oven until steaks reach 127 degrees internal for medium rare. Let em rest for 10 minutes, then use that grill for a very hot sear, 1 minute per side.
Medium rare magic without fear or effort.
Key is a) season more than you normally would, b) digital probe thermometer with a temp alarm (I use OXO Good Grips or whatever), and yes. 10 minute rest.
While the steaks bake and rest, use the time to throw on some appetizers, some shrimp, veggies. Etc.
Gheoq
Chicken wings, burgers, pork ribs and some skewers
1LuckyTexan
Pound of beef, pound of chicken fajitas. Make some foil packets with bell peppers and onion, or saute them in the house.
PimmentoChode
2 whole young chickens, salt brined, patted dry, and rubbed rubbed real good with your favorite blend of spices
BowtiepastaMasta
So many things. Way too many things to list.
Cplcoffeebean
I’m doing a big flank steak with shrimp skewers if I’m paying for material. If everyone’s chipping in we’re doing skirt or rib eye with a whole in season saltwater fish.
skipjack_sushi
Bone in ribeye, 3 bones. Reverse sear with slow smoke up front. Mix of oak and pecan wood.
xj5635
Set it up for indirect heat and pop a meatloaf in that baby. The smoke takes meatloaf to a whole new level.
boobookitty2
Keep it simple on the meat for the first time. Like you said some steak, chicken, burgers. Grilled veggies, quick brine some zucchini and eggplant. Just get comfortable and don’t try anything fancy on the first few rounds.
pantone175c
Flank steak
golemgosho
Marinate couple of flank steaks (soy,rice vinegar,pepper flakes,garlic )usually 3-4 hours is enough,grill until medium rare,let rest for half hour,slice thinly on 45 degree angle,you can serve with teriyaki glaze,grilled asparagus,Hawaiian rolls,potato /macaroni salad..
Ok_Pollution_9207
marinade flank steak overnight. Cook on high until medium rare. slice thin. Make some bomb fajitas
Wishes-_sun
Prolly pulled pork with potato salad and other sides. Very set it and forget it type of thing. Just have to check the temp add coals once in a while in between beers.
khajiit_has_coin
Pork butt. Snake method.
IntrepidEffect7063
Lamb chops quick and tasty.
Emers_Poo
Probably squirrel, chicken, and pork belly
thelowbrassmaster
A chuck roast. Rub it with spices, brown sugar, and spicy mustard. Cook low and slow over indirect heat for about 4 hours.
SilentC1969
three ribeyes (sous vide 135 degrees)
10 boneless chicken thighs
2 back ribs (Instant pot, 26 min)
Plastic_Might7745
I do 4-5 slabs of ribs, dry rub for 24 hrs, 12oz coke, 6oz Jack Daniel’s, 6oz water covered in foil, 225 for about 2- 21/2 hrs, fall off bone
Simple-Purpose-899
I’m not staying up all night, so something quick the next day. Probably ribs, chicken, and corn on the cob.
Here is a low cost and great tasting option: salt and beer chicken quarters. You probably need two per person.
Build a hot fire of coals and add a few wood chips for smoke.
Put the chicken quarters on the grill and add lots of Lawry’s seasoned salt. Use cheap beer to keep the flames down and make sure each piece gets repeatedly hit with salt and then beer. Cook until done and serve immediately.
DeathbyBambii
Just keep it simple with burgers and hotdogs. Both cook directly over heat it will be a quick cook. Less time at the grill more time with your loved ones
jimmyjohn2018
Whatever you do, master the hot/cold zones. That is the secret to the kettle, as well as how to use conductive heat by positioning the vent on top.
47 Comments
Burgers, hot dogs, pulled pork. Plenty of options
8 lbs bone in pork shoulder cooked with snake method!
Pork Butt, easy to do, everyone loves it, and feeds a bunch of people. I’ve tried all of the methods to use a Kettle for smoking and the “snake”, method is by far the best and easiest.
This isn’t fancy by any stretch but I’ve been craving a good brat. Caramelized onion slowly bubbling in beer of choice
Tri tip using a Santa Maria style seasoning.
Carne asada
Corn on the cob – grill pan of veggies – chicken wings – potatoes in the oven.
As the youngest of 4 this was a pretty common night for us on a Weber.
Cut up a couple roaster chickens and separate into 2 gallon sized ziplocks.
Mix up the following:
1 cup vinegar
1.5 cups vegetable oil
Dano’s like a mf
1 tablespoon Cayenne pepper
1 egg
2 tablespoons worcestershire sauce
Divide equally into each bag o’ cluck and fridge it over night.
Half a chimney of coals around lunchtime tomorrow.
On the rack, spread out the chicken around the pile of coals.
Add a couple coals here and there to keep the temp around 300.
Start later if you want just use more charcoal at the beginning.
You can also double the marinade if you wanna baste a lot over time but just don’t baste with what was in the bag (cuz gross)
Then don’t share it with anybody because you worked hard on that meal and what did they ever do for you?
Tri-tip
Bnls sknls chix thighs to make chicken schawarma
Pulled pork all day. It’s easy to maintain Temps on the weber and a 10-12 pound pork butt will feed them no problem.
Since you are on grilling and not smoking I would say a tri-tip. Make some pico de gallo have some bread so people can make sandwiches, one tri-tip should feed six people
Good ol bbq chicken drumsticks and thighs
Burgers and corn on the cob.
Make Alton Brown’s “Silence of the Leg O Lamb”
https://www.foodnetwork.com/recipes/alton-brown/silence-of-the-leg-o-lamb-recipe-1910085
Smoke some ribs for a few house, wrap then finish in the oven. While they are finishing in the oven grill some chicken.
Also grab a box of burgers just in case.
Hot dogs. I’d rather enjoy the hang than stress over food.
Sausages w/ peppers and onions
Bone in pork rib roast, salt brine, mustard coat, dry rub apple wood smoke.
Chicken wings…lots and lots of chicken wings
Chicken thighs, indirect heat. AwwwShit dry rub. Dinosaur BBQ Wango Tango to dip in.
Anything and everything but for six people wanting to be inexpensive and easy I’d pick afghan chicken and grilled veggies. The hummus and pita on the side. Check out Henry’s how tos.
Bake well seasoned thick steaks, 250-degree oven until steaks reach 127 degrees internal for medium rare. Let em rest for 10 minutes, then use that grill for a very hot sear, 1 minute per side.
Medium rare magic without fear or effort.
Key is a) season more than you normally would, b) digital probe thermometer with a temp alarm (I use OXO Good Grips or whatever), and yes. 10 minute rest.
While the steaks bake and rest, use the time to throw on some appetizers, some shrimp, veggies. Etc.
Chicken wings, burgers, pork ribs and some skewers
Pound of beef, pound of chicken fajitas. Make some foil packets with bell peppers and onion, or saute them in the house.
2 whole young chickens, salt brined, patted dry, and rubbed rubbed real good with your favorite blend of spices
So many things. Way too many things to list.
I’m doing a big flank steak with shrimp skewers if I’m paying for material. If everyone’s chipping in we’re doing skirt or rib eye with a whole in season saltwater fish.
Bone in ribeye, 3 bones. Reverse sear with slow smoke up front. Mix of oak and pecan wood.
Set it up for indirect heat and pop a meatloaf in that baby. The smoke takes meatloaf to a whole new level.
Keep it simple on the meat for the first time. Like you said some steak, chicken, burgers. Grilled veggies, quick brine some zucchini and eggplant. Just get comfortable and don’t try anything fancy on the first few rounds.
Flank steak
Marinate couple of flank steaks (soy,rice vinegar,pepper flakes,garlic )usually 3-4 hours is enough,grill until medium rare,let rest for half hour,slice thinly on 45 degree angle,you can serve with teriyaki glaze,grilled asparagus,Hawaiian rolls,potato /macaroni salad..
marinade flank steak overnight. Cook on high until medium rare. slice thin. Make some bomb fajitas
Prolly pulled pork with potato salad and other sides. Very set it and forget it type of thing. Just have to check the temp add coals once in a while in between beers.
Pork butt. Snake method.
Lamb chops quick and tasty.
Probably squirrel, chicken, and pork belly
A chuck roast. Rub it with spices, brown sugar, and spicy mustard. Cook low and slow over indirect heat for about 4 hours.
three ribeyes (sous vide 135 degrees)
10 boneless chicken thighs
2 back ribs (Instant pot, 26 min)
I do 4-5 slabs of ribs, dry rub for 24 hrs, 12oz coke, 6oz Jack Daniel’s, 6oz water covered in foil, 225 for about 2- 21/2 hrs, fall off bone
I’m not staying up all night, so something quick the next day. Probably ribs, chicken, and corn on the cob.
In my Bubba Gump voice, chicken wings, chicken breasts, chicken fajitas, chicken thighs, beer can chicken, rotisserie chicken, flank steak, sirloin, t-bone, filet, turkey breast, turkey legs, kabobs, salmon, tilapia, pork chops….
Here is a low cost and great tasting option: salt and beer chicken quarters. You probably need two per person.
Build a hot fire of coals and add a few wood chips for smoke.
Put the chicken quarters on the grill and add lots of Lawry’s seasoned salt. Use cheap beer to keep the flames down and make sure each piece gets repeatedly hit with salt and then beer. Cook until done and serve immediately.
Just keep it simple with burgers and hotdogs. Both cook directly over heat it will be a quick cook. Less time at the grill more time with your loved ones
Whatever you do, master the hot/cold zones. That is the secret to the kettle, as well as how to use conductive heat by positioning the vent on top.
Brisket.
Snake method.