The Grilling, Smoking & BBQing Thread of 2013!

Anaheim chili rep.

A lot of moving.

After the outside is seared a bit, the rolls are moved to the cooler part of the grill to finish cooking.

Never had a problem with overcooking or undercooking with these because I know what I'm doing.

Also, there isn't any food near that flame.

I moved the rolls and waited for the flames to flare up, then I made the photo.

For some reason, Tapatalk says that last post was made on March 30, 1970.

I blame the Y2K bug.

And now it doesn't anymore. Weird.

Made a smoked Ham for this Christmas dinner. Came out really good.

Made some of those on Sunday on the grill.

Whole turkeys?

Oh... they looked like Cornish hens.

Those are Cornish hens...

That's what they are. I posted a picture of two of them on Facebook a few years ago and someone asked if they were turkeys. Like the gaps in the expanded metal didn't give some sense of scale.

I always roast them unless I split the carcass.

Double.

I thought so, the rub on them also gives a sense of scale. I think I remember when someone thought they were turkeys. I guess you could have Cornish turkeys.

A Xmas smoking session, eh? Looks good.

Lit from above with my other iPhone.

Yeah, I've got some. What of it?

That reminds me, I have to get some more wood for my grill/smoker as well.