Fired up the Smokey Joe last night. It’s a Smokey Joe Gold (I think at least!) that I modified by adding a lower vent like the silver has. Works well for us. Burger was sous vide, then finished on the grill. Shrimp were cooked on the grill.
Sliced up the leftover chuck ribs from last night,theyz got a bath in Italian panko,gonna get a swim in deep fryer along with some dimensional potatoes
We had some friends over for dinner tonight and i made these chicken sandwiches. I had every intention of taking a picture to post but they were gone before I could lol. If you like a spicy grilled chicken sammich I suggest you try these . I marinated them for about 5hrs and they were just right heat wise. Mexican Grilled Chicken
Going a different direction for the 4th of July Shin Ding…. Got a 34lb Suckling Piglet… Never done a whole pig… aim for 10 hour cook.. Tonight’s my little fireworks show…
LoL… YouTube Times are way off for how my cook is going… at the 225F temperature…I’ve made two temps adjustments and flipped the pig. I’ll fill in time and stuff when I get done… just got done fusing mortars……
I was originally going with 225F at 11ish hours… but when the MEATER algorithm finally established itself, it gave me a 14 hours left and that was probably 1 to 1 1/2hr into the cook. Maintain that for color and smoke till the 4 hour time. Then raised it to 240 for 3 1/2 hrs and and was starting to see the shoulders start to pull away in temperature vs. the rump. So at that point my shoulders were close to 180F and the rump was still at mid 150F… I flipped head to tail on smoker and bumped up to 270. When the shoulders slowly got to 190F and the rump climbed to almost 190F…. Let it rest for a hour… Good Eats…
