Applewood chips, indirect heat on Weber 22.5. Dry rub overnight and basted with butter/stock until 170.

Recipe

Fresh rabbit from the trail yesterday.

I need people who already have outdoor kitchens to save me from myself because my “must have” list is getting ridiculous…

At first I was thinking pretty basic, grill, counter space, storage. Now every time I look at another setup I'm like wait, maybe we DO need a sink... or a little fridge... or a pizza oven... and I understand, this is obviously how a project and budget can stretch to infinity.

We’re doing the planning with this firm in OC called Sea Pointe(if anybody did their outdoor kitchen with them, I would love to hear how it went) and they basically asked us what we actually cook outside/how often we entertain, which was probably the right question because i realized ive been choosing stuff based on how nice it looks in pinterest more than whether we'd actually use it.

My question for those of you who already did your outdoor kitchen…. what do you actually use all the time? And what sounded worth adding during planning but ended up being kind of unnecessary? 

Alternatively, what features are you glad you added? Any help is appreciated. THANKS!

Applewood chips, indirect heat on Weber 22.5. Dry rub overnight and basted with butter/stock until 170.

On the peplet grill, I typically like to cook at around 250°F. The rub I'm using here has no sugar and we did not use a binder. For the first 2 hours the grill wasn't opened. At 4 hours we sauced some of them and then let them run for another 20 minutes. Wrapped and rested in the warm grill.

I think these are the best bite in BBQ. The last picture sucks because it's a screenshot from a video. Sorry bout that one guys and gals!

Done at 250 until they were done. Took a little over 12hrs. Usually these get done in 7-8but these were stubborn.

Brined these birds for 6hrs then straight on to the rotisserie. 40mins in added a glaze of honey, garlic, vinegar, some herbs and olive oil. All cooked in an hour and juicy to the max. Brining seems to be the way to go.

Wood used was kiln dried birch. 🐔🔥

32 oz velveeta
8 oz pepper jack
2 cans rotel tomatoes
2 jalapeños
1 onion
2 tbsps your favorite dry rub

250 for 2 hours.

Smoked some spare ribs on the kettle. Salt and pepper rub and some Fiesta brand all season. Apple juice spritz. Absolutely wild best sauce in the game!

Chicken drumsticks, top sirloin wagyu steak and salmon finished with a Sriracha honey sauce!

Salt pepper garlic scored the top of the fat cap smoked it at 200° until I reached a temperature of 121° internal then fired up the gas grill to 500° Degrees and seared it hot and fast until I got an internal of 131° and 138°. The family likes different temperatures.

First ever pork butt and first ever long cook. Very happy with how this turned out. Based on visuals up for hearing any tips. Rocked it between 225-250 for 10 hours. Wrapped after 7. Meat Church Blanco and Heath Riles Competition Rub

This is how i manage the fire on my offset

Craving steak but pork is cheaper. Marinated in a home made kalbi sauce. 10/10. Smoked then seared on pellet grill... but then auger jammed and finished in the oven.