BSCB's on GG's and PB on the WSM


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
I used my recently acquired GrillGrates for chicken breasts.

Crankin' up the coals with my HTC. (handheld temperature controller)
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Italian dressing marinated chicken, one had some WalkersWood jerk seasoning added.
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Here's an $8 SJ I found on CL for my son.
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Back at the kettle:
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My WW jerk breast with salt boiled reds and squash from my garden.
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Italian dressing marinaded bscb's is the way I normally prepare them, but Jo and I agreed that these were a notch or more above my usual, so I credit the grillgrates.

Sunday's 5 lb. pork butt cook.
My 18.5 is older and has no lid therm, so I usually stick a remote probe in to check the cook temp.
But I decided to go completely thermometer-less on this cook,
As most know, the TVWBB mantra is cook until done, don't go by time or temp.
Tasty Licks for the rub.
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Not done yet in this pic.
It was about a 12 hr. cook, longer than most for me, but the meat was not totally thawed when it went on.
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Lightly sauced, with me picking out mostly bark pieces for my plate.:)
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We all agreed that it was very good.

Thanks for stopping by!
 
Last edited:
Great looking meals! I really like the smoke ring and that you were a gentleman and ate most of the bark pieces!
 
Thanks everyone!

Enrico said:
That pullud pork looks delicious! Great looking bark for color and texture. I bet you did not mop/spray anything. Am I wright?
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Correct Enrico, just let it go, and no foiling, although I was tempted near the finish to speed things up.
Not that I'm anti foiling.
 
I missed this the other day. Very nice meals. You're so hi-tech with that HTC. ;)

How do you like the GrillGrates?
 
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