What's on the grill or smoker?

Smoked a couple of Boston butts smothered in a hog glaze for my sisters 50th yesterday.....Injected, rubbed, smoked, pulled.....Little more hog glaze and serve....(little container is for Mom)

 

We did a drunken chicken with a coffee rub last night over lump charcoal with a piece of apple for smoke. Also my hard neck garlic scapes were harvested the other day so I slathered a few of them with olive oil and then lightly dusted them with Himalayan salt. It was yummy!

 

Looks delicious and great choice of beer.

 

Heh.. I don't get the chicken drunk.. ain't gonna help it at that point


Myself on the other hand... well


(BTW.. I agree with my wife.. nice beer choice)

 

That's some good color on those wings!

 

We did reverse sear steaks tonight. Smoked prime rib over apple for almost an hour on low heat and then hot and fast in the cast iron. I like it to be medium rare but it came out medium but it was still good with a good smokey taste.

 

How is that?

I use the Bone Sicking Sauce all the time on sammiches

 

It's the same as killer hogs,just a little saltier

 

Good to know. Not a fan of saltier

Thanks

 

well......the killer hogs seems to be pretty tame when it comes to salt...pretty sure he formulated it like that so you could use more of it.....so what im saying is the bone suckin is saltier but not a deal breaker...its sugar based and has great flavor.

 

I gotta do another one of those and not overcook it! The local Brazilian meat shop is a bit intimidating as I don’t speak Portuguese and they don’t speak merican well!

 

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