So who has the good BBQ going for Fathers day?

[BigDee]

I grilled a 3 lb tri tip, stuffed portabello mushrooms and corn on the cob. They were paired up with a Mixed greens salad and home made garlic bread.

If you haven't tried tri tip I highly recommend it. The trick is to get a 2.5+ lb roast and seer it on both sides then cook it at 325 until the internal temp rest 130-135. Wrap it with foil and let it read for at least 15 minutes before cutting and serving.

[Jer]

Hmmm, I haven't done a cajun boil in a while now. I usually go with a bottle of liquid seasoning and a McCormick bag o' spices. I do my boils out on my beer brewing burner in a cheap turkey fry pot.

I may try some liquid seasoning but I like when there's dry spices just caked all over the ingredients so I'm trying to find something I can add that will do that. I may do something like the bag o' spices you speak of (I didn't like the Zataran's version) and then season after it's out of the water too. Dunno. I'll have to play around with the details a little to get what I'm going for. BTW, that pot on the left in my picture is a turkey fryer. I wanted electric for numerous reasons and it worked fantastically for doing a cajun boil indoors which was one of those reasons.

[Dave]

I do mine outside because of a wee boil over once on the stove. The dogs were happy licking the kitchen tile at least.

[Jer]

I do mine outside because of a wee boil over once on the stove. The dogs were happy licking the kitchen tile at least.

That's a good reason. This fryer fills less than halfway so it would be difficult (impossible?) to boil over. That's part of why I went with a larger electric fryer versus open flame/gas.

[Skully]

Reading this thread made me all hungry again

Didn't end up crashing anyones BBQ. Had a fun day though with the kids hiking and hanging out.