I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Multipurpose cook today. Two double smoked hams (one goes to a neighbor) and since the Kamado was fired up, threw on the chuck roast for tomorrow night’s chili. Hard to see in this picture as things went onto the grill, but this chuck roast, from the Publix meat counter, had incredible marbling. Dry brined overnight and dusted with Meathead Red Meat rub.
And here’s the chuck at 170. The hams are still going as I write this. There may or may not be updates on them. Chaos, of the very best grandbaby kind, reigns supreme today in our house.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Sadly, summer's over in the northern hemisphere..... Time to upgrade to.....
Show Us What You're Cooking Volume 27, Fall/Autumn 2022!
Here's a link to the past SUWYC 26 (Summer2022) https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1240113-show-us-what-you-re-cooking-suwyc
Mainly I’d say more surface area for salt and rub, plus the presentation was killer. The “medallion” slices from the braid had tons of flavor while staying juicy. My wife was super happy with it. I’d do it again.
Hard to see in this picture as things went onto the grill, but this chuck roast, from the Publix meat counter, had incredible marbling. Dry brined overnight and dusted with Meathead Red Meat rub.
The hams are still going as I write this. There may or may not be updates on them. Chaos, of the very best grandbaby kind, reigns supreme today in our house.
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