Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.
I wonder if I could do a "Go Fund Me" for the ultimate outdoor kitchen?
Some chicken thighs basted with white bbq sauce and cooked over charcoal.
Some beef short ribs and pork back ribs.
Pssstt! I hear NortheastAl is cooking ribs again!
Just some seasoned yard bird for grilled chicken salads. Some sausages have joined in too and zuks.
I don't know if you guys like chicken wings but I love'em.
Fatty goin in da smoke
those look real good
What was in the fattie?
Where or how do you come up with all that delicious food. Never have seen so much.
Great....had to leave the cottage unexpectedly this evening and come here.....no food in this house....then I see these pics!
Pepperchinis,diced sweet peppers,grilled chicken,and sharp chedder
Oh man, I want some!
I want to go to bed! Pork shoulder has been in the smoker for almost 15 hours. It takes forever to hit temp.
At 16 hours and at 191 I pulled it off. It was almost 12:30 and we were at risk of falling asleep. Silly little 8 lb shoulder took FOREVER. Starting to wonder if my thermometer (tel-tru) or the onboard thermocouple for the pellet grill are accurate. They both agreed at 225-250 for the whole 16 hours. Meat temp measured with a maverick probe meter.
As I pulled it off the grill my finger broke through the bark and it was nicely done. We pulled it apart into chunks and into the fridge for the night. Way too late. Next time I'll start it at 10 pm and have a late lunch.
Separate names with a comma.