Sooo, what are we smoking or grilling this holiday weekend?


 
Friday - ribeyes, portabella mushrooms, and corn on the kettle.
Sat - pulled pork and ribs
Sun - grilled chicken
Mon - leftovers! LOL
 
I put two 7 pound butts on about 11 last night. sitting at 189 now. got 4 dozen abts I'll throw on while the butts sit in the cooler! oh and a lot of beer to drink
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Marquez:
Keeping it relatively simple. Just picked up 2 beautiful tri-tips from Bristol Farms (high end market in California) at 40% off. Likely going to do one on the WSM and the other on the performer. Not sure on the sides yet. Oh, and some frosty cold Stella's
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BBQ was a success! On the performer I grilled the tri-tip directly over red oak as the primary fuel source - Northern Cali style. First time I have ever grilled this way and I gotta say it was pretty darn good. Not much different than smoking, in terms of flavor. The other tip smoked over pecan and apple wood. Both to medium rare pefection. Was hoping for leftovers for some sammies today but that stuff didn't make it past dusk yesterday.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew:
1.5 briskets & some ribs. Did a butt last weekend and still have a bunch in the freezer for sandwiches. </div></BLOCKQUOTE>No ribs, but the briskets turned out OK. Flats tender but a little firm, points were too fatty and falling apart. I wasn't that happy (I'm a perfectionist) with it but the guests raved so a successful cook.

It was my first overnight on the Smoke EZ so I got up periodically to check it. I had to make a couple of adjustments, but I think I'm close to being able to dial it in and sleep like I do with the WSM.
 
My jerk pork was a dud. Threw it all out!! Oh well. Once in a while it happens. My wings were awesome. I just low n slowed em on the performer for bout 2 hours with bacon strips laying on them and a small amount of apple wood. Next time I will make some ABT's. They turned out great last time!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by matt goin:
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So, what did you cook, Matt?
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