Yes, pretty much the same except smoking turns the boring old bologna into something wonderful. Been doing these for years and it's always a hit.
Time to wrap it up and head for the hills. Stop on the way for some provolone, onions, rolls and mayo and we're all set for some good eatins! Everyone's food on this thread looks amazing I must say. I've been eating pretty healthy M-F and then eating what I want (within reason) on the weekends and this thread gets me through till the weekend.
I make a conscious effort to try and not eat so much venison right after deer season. That's hard. It's almost slumming it (for me) to cook it on the stove, and the BBQ or charcoal grill just make everything better.
Argentina Shrimp in garlic sauce asparagus and sweet peppers. Cooked over apple and plum wood. Oh man Im loving that part. I don't need another reason to not get wood I can cook on!
Jerkey. This is the first time I've attempted to run the Weber at 170. It leveled out st 185 so I pulled a few pieces of charcoal out and it leveled off at 165. Then every 1.5 hours I've added 4 more coals from the chimney and it's been holding.
Too windy to bother with the smoker, so it's poor man jerky in the oven for me. Just over 2 1/4 lbs on the racks.
2 chickens getting ready to be sauced here directly. Nothing better than cooking on a rainy Sunday Sent from my XT1585 using Tapatalk
