What's on the grill or smoker?

yeah raspberry vinaigrette is good on anything in my book.

 

did a flip on the rib meat not the flap

 

lookin happy

 

pre recorded @the compound®

 

mmmmm.....

 

not sure..i just cook to temp...maybe 40-50 min

 

that was the flap meat in the pic,so its a little thicker ... the rib meat got pulled first

 

WeldrDave if you want to try another heath riles seasoning, their cajun creole garlic butter is freakin awesome.

Skeet that plate looks perfect!

Kielbasa, perogies and onions tonight. I know, the broccoli is a strange addition but we had to use it before it went bad.

 

Bronco lit...

 

Redneckin it up tonight...thighs,cheap sauce,cheap beer,low moisture mozz,and shaved parm..just like how i like to roll, .think I'm gonna put this on some toasted chibatta...

 

3 of em flipped just to show the difference, gotta keep flippin to get your char on

 

I 'm gonna go make a sammich on toasted buns

 

Somebody toasted the buns wit cheese

 

Tomorrow I'm cookin lobstah

 

musta fell outta the sky during the tornado

 

I was gonna ask WTH is it doing there? Maybe it smelled the food!

 

I have a duck dry brining right now. It's going on a campfire vertical rotisserie tomorrow for dinner. I'm testing the rotisserie out for a youtube video, havent used it yet but it looks promising.

 

Decided to do bacon.
10 lb costco belly, cut in 2. Cured for 8 days. One with maple syrup, the other no syrup.
Warning, pic heavy
And some sampling pieces

 

Just dropped a 10# pork shoulder on the pit boss. Some OPE riff raff is stopping by tomorrow for lunch and stuffs. Yellow mustard binder and Killer Hogs Rub