What is your BBQ set up and recipe?

St Louis ribs, Pork shoulder, Chicken legs & thighs. Low and slow on pork products and 400 indirect on chicken.

Boneless leg of lamb, on a charcoal grill, marinated in French dressing. My grandfather taught me, and people who do not usually like lamb like this.

I like to grill steaks and boned chicken breast. I am not sure if the OP is using grilling and BBQ’ing synonomously? I don’t really BBQ anything, as in slow cook on the grill.

@JLeslie *What is your BBQ |or!| Grilling set up and recipe? :]

I have a fire pit and a split barrel smoker/grill. It would take pages to list all my recipes as I do at least half my cooking outside. Most of my BBQ recipes for meat consist of a homemade dry rub and indirect heat.

One of my favorites is horseradish and salt crusted prime rib.

Oh, I take Good Seasons Italian Dressing in the packet and rub it dry on the steaks, and then grill them. Serve with salad.

Chicken breast I marinate in orange juice, a little lime, a little olive oil, salt, and basil. Then grill. Serve with green beans and noodles.

Leave some steaks sitting in sea salt in the fridge overnight.
Let them come to room temperature for about 30 mins.
BBQ to your liking.
Although I prefer my steaks medium-rare, they work better on a BBQ with this method cooked medium-well.

My favorite of late has been pork ribs with this simple sauce:
⅔ cup surgery
½ cup catsup
½ cup soy sauce
¼ cup sherry
2 cloves minced garlic
2 Tbsp minced ginger root
I simmer the ribs for about an hour then marinate them for a night in the sauce. Then grill them or put them in the broiler for 10–20 min