In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

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  1. grandgourmand

    grandgourmand

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    Pork belly. Crispy skin. Salt pepper and garlic powder.

    IMG_0214.JPG
     
    grandgourmand, Apr 8, 2017
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  2. gbreda

    gbreda

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    Ohhhh, ok. I thought this was a pulled pork cook, sounds like you are doing a roast- my bad.

    How was dinner? :drool:
     
    gbreda, Apr 9, 2017
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  3. yooperdave

    yooperdave

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    Nope....he cooks too!
     
    yooperdave, Apr 9, 2017
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  4. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    yard bird IMG_0118.JPG IMG_0118.JPG IMG_0012.JPG
     
    SKEETER McCLUSKEY, Apr 9, 2017
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  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    IMG_0121.JPG
     
    SKEETER McCLUSKEY, Apr 9, 2017
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  6. raybonz

    raybonz Moderator

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    Never smoked the ribs today.. Worked all day with son and installed roof antenna, distribution amplifier and connected all TV's.. Get 60+ channels in brilliant HD.. Loads of hard work but worth the effort..
     
    raybonz, Apr 9, 2017
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  7. Unicorn1

    Unicorn1

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    20170409_174314.jpg 20170409_181933.jpg I foiled the pork butt this morning and brought it up to 196 degrees, it's pull apart now, King Hawaiian rolls are inroute. Sirloin's were marinated overnight and are on the grill with corn on the cob and salad. Feeding 8 today.
     
    Unicorn1, Apr 9, 2017
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  8. gbreda

    gbreda

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    Picked up a 2" T-bone on special for 4.99/lb. Seasoned it, seared at 750 degrees for 90 seconds each side. Let rest while reducing the komado to 400 degrees (about 20 minutes) and grilled to about 125 degrees and let rest for 10 minutes before it went to final resting place :drool:

    1-20170409_200351.jpg
     
    Last edited: Apr 9, 2017
    gbreda, Apr 9, 2017
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  9. yooperdave

    yooperdave

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    Looks good and great price, too!
     
    yooperdave, Apr 9, 2017
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  10. Unicorn1

    Unicorn1

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    20170409_185439.jpg 20170409_184352.jpg Tranger won't get that hot^^^^, I'd like to grill at that temp sometime.
     
    Unicorn1, Apr 9, 2017
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  11. gbreda

    gbreda

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    I did a double take when I saw the price-it was marked Managers Special and there was only one that I saw. Wasn't out of date and perfectly marbled. I couldnt resist.
     
    gbreda, Apr 9, 2017
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  12. FatBoy85

    FatBoy85

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    IMG_1351.JPG Hickory smoked chef's rub chicken for my daughter and I. Cajun rice just finishing up.
     
    FatBoy85, Apr 9, 2017
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  13. FatBoy85

    FatBoy85

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    Is that grate rolling bars to make sliding any dish in???
     
    FatBoy85, Apr 9, 2017
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  14. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    no theys welded,but the grate slides in and out IMG_0122.JPG
     
    SKEETER McCLUSKEY, Apr 10, 2017
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  15. FatBoy85

    FatBoy85

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    Take my money.
     
    FatBoy85, Apr 10, 2017
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  16. g60gti

    g60gti

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    Speide chicken for a salad tonight and a couple yard bird halfs for lunch the next couple days.
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    g60gti, Apr 10, 2017
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  17. Chvymn99

    Chvymn99 Moderator

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    A little Pork Tenderloin and Bacon....
     

    Attached Files:

    Chvymn99, Apr 10, 2017
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  18. g60gti

    g60gti

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    Aaaand, were done! Really liking this akorn so far. Seems very versatile. Sear, low n slow, pizza. Cooked these on the "warming" rack cover opened about 16" over the coals, hour and a half till the joints started pulling apart easily.
    IMG_1047.JPG
     
    g60gti, Apr 10, 2017
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  19. Brad M

    Brad M

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    Fired up the egg for a slab of ribs and some hot links. Steadied the temp at 250* and went with 3-1.5-1 method for the ribs and the hot links went along for the last 45 minutes of the ride.
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    Brad M, Apr 10, 2017
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  20. gbreda

    gbreda

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    Great combo !!

    Love pork tenderloin on the smoker
     
    gbreda, Apr 11, 2017
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