Outdoor cooking has no season here either. Made some bourbon chili in the Dutch oven last weekend when it was in the single digits and falling. Seeing what I was cooking while cooking it was a bit of a problem. But it all came out good in the end. Single digit days also make it easy to freeze the leftovers which is the intention to have when making chili.
Triple A Arsenal , that looks amazing. Rub, brine? How'd you prep that? I've been thinking of using my rotisserie on a pork butt really soon.
I boiled a little snow today on my "burn out" first fire in my discada build. Gotta get the rest of the paint off and I'm ready to go!
Thank you, I smoked it but my Wife actually seasoned it for 2 days. She used her own wet rub mixture. Took about 4 hours at 230-240 Which is pretty quick for me since most big hunks of meat I do are 18 hours plus. I pulled it at the lowest internal temp of 140, let it rest about 25 minutes( Wife was hungry and wouldn't wait another minute lol) but was sooooo juicy, When I sliced it the juices made a squish sound. My wife usually does a small boneless tenderloin in the oven so the bone in threw her off and called me in for help lol.
Sounds and looks great! But I'm with you one the longer times for smoking. Nice to know that success can be had after a short time of heat also.
Yeah I used to be fixated on how long something took, but it's the meat that determines the time. So when the internal hits the right temp , it's done. Then the resting period begins lol. I cook everything low, 215-240 tops. Smoking is a sloooow process and so worth it.
Got a brisket going this morning I started it a bit late so I have the temp at 275 instead of 225 and I'll certainly be using some foul in the end.
Beautiful day here in N.E. low 70's and dry. My dad tried his new kamado cooker and we had pulled pork. Mom made baked beans in a crock in the cooker yesterday which were fantastic. There were dogs and kielbasa on the Weber as well as chicken thighs basted in white barbecue sauce. This recipe was from Pen at the other site. It was called State Fair chicken or something like that. It is made with cider vinegar, mayo, egg, etc. The kamado cooker keeps some very steady temps over a long time. Pretty impressive so far.
Resurrection time....... Keeping it simple on the Weber Kettle And to wash it down Sent from my XT1585 using Tapatalk
Nothing fancy I threw the potatoes and vegetables in separate foil packs on The grill. The potatoes had butter, salt, pepper, fresh rosemary, and fresh thyme from the herb garden. Sent from my XT1585 using Tapatalk
Hey Girl Friend, Like this on the grill, lots of butter, garlic, onion and olive oil with some red pepper and any other veggie you throw in…
