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**Henrik** · July 18, 2023, 06:43 AM

So, this is my plan (I have done plenty of game, including moose). It is the inside thigh, meaning it will be very lean, but also tender. Not like beef tenderloin, but close. I’ll do a reverse sear. First smoke it until inner temp is 50+ deg C. Then sear it in a cast iron pan or directly in the firebox until meat temp is 56-58 deg C. Use salt and black pepper only. With a few minutes rest between the smoke and the sear, and then another rest after done, I think it will be perfect when serving it in thin slices. That’s what I’m hoping anyway 😄 I’ll see if I can’t take some photos for y’all and upload here in between mingling with our guests. And I’ll let you know if it worked, or if I’d recommend a different way of cooking it.

**ssandy_561** · July 18, 2023, 11:03 AM

Bourbon Maple Bacon Onion Jam

The participants

Dice, Dice, Chop, Chop

Mmmmmmmmmm Bacon!

Onion, Garlic & Bacon Grease. I need a candle that smells like this.

Everybody else into the pool.

Done and Done

**Henrik** · July 18, 2023, 03:34 PM

Alright, the moose is done, turned out amazing! I did change one thing though: instead of the offset I went with the PK 300. Reason: less baby sitting, so I could entertain our guests. Good call.

I smoked the moose for 1 hour at 120 deg C, using cherry wood chunks for smoke flavor. Gave it a good sear, final meat temp was 53-54 deg C. A few degrees lower than I initially aimed for, but it just felt right so I pulled it. I just applied 16 mesh black pepper before cooking it. I was very happy, and so were our guests. Wouldn’t change a thing.

Black pepper applied:

Classic 2-zone setup, using an oak log as divider:

Searing like there’s no tomorrow

Ready to serve

This last pic really does not do the meat justice, the slices came out just perfect. You’re gonna have to take my word for it.

**Shane McMeans** · July 18, 2023, 05:21 PM

Two T-bones and a sirloin on the pitboss ultimate charcoal side. Only complaint was I should have pulled the meat about a minute or two sooner. Still great taste though !!

**hoovarmin** · July 18, 2023, 05:48 PM

Family fish night courtesy of my son who bagged some red snapper this weekend. Also Malcom’s Marti Gras shrimp over cheese grits and cilantro lime coleslaw.

**Richard Chrz** · July 18, 2023, 06:03 PM

Brats over a fire of oak lump and pecan splits tonight.

**Mosca** · July 18, 2023, 06:10 PM

Pulled pork bbq sandwiches! I haven’t done a pork shoulder in about 5 years. This one came out fantastic.

Thin blue smoke!

**Michael_in_TX** · July 18, 2023, 08:17 PM

Deconstructed gyro.

**Attjack** · July 18, 2023, 08:36 PM

She wanted peppers and grilled cheese so she got peppers and grilled cheese plus chicken and potatoes.

**Zman23** · July 19, 2023, 04:56 AM

I guess this isn't exactly what I'm cooking, more what I'm eating but here are some pics of the grilling the resort does on the beach for lunch. Jerk chicken and lobsters.

**Michael_in_TX** · July 19, 2023, 11:32 AM

Blackened ahi tuna over cajun rice, because there is more to life than tacos (but not much more).

**Sid P** · July 19, 2023, 01:30 PM

Back for more broccoli and bacon with Hollandaise. The sauce was thicker this time, but still a little thin.

Microwaved egg whites deserve some Hollandaise love, too.

**DTro** · July 19, 2023, 02:42 PM

Cornell chicken and grilled eggplant cooked on the Weber kettle for dinner. This is the first time I have tried Cornell chicken. It seems to me to be very similar to Alabama white sauce chicken, and in my opinion, not as tasty. Considering the prep time is equal, I'm gonna stick with ABWS. I'm interested in hearing your thoughts. Maybe I did something wrong.