Grilled Lamb for Easter with some mint chimichurri and cheese and onion rounds in the background. I love lamb but don't eat it often enough.
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Quack Quack salad
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My first Snow BQ
I couldn't wait for the snow to melt so I fired up my Mini WSM right next to the remaining snow pile and cooked a delicious Pork Butt. Had to use a little more apple wood than usual but it came out just fine. The BBQ guru worked fine to keep the cook temp at 225F.Comment
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Cool pic CatskillGlen ! To many of us smoking/grilling knows no off season, keep it up! When you get a sec head over to the Introduce Yourself channel and give us an introduction. Look forward to getting to know you.Originally posted by CatskillGlen View PostComment
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Char Sui Pork Loin
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Yeah buddy!
Meat pies.
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Was camping this weekend with the family and two other families. I did the meat for the meals Friday and Saturday night. Did four slabs of baby back ribs and chicken on Friday and a brisket on Saturday. Needed practice on chicken as my comp chicken has not done well. The chicken and ribs were OK, still need work on softening the skin to get the bite through factor down. Ribs turned out well.
Was very happy with the brisket. Got up at 3:30 AM to start it. Started the cook on my WSM with the PartyQ and went back to bed. It got up past 150 pretty quickly for some reason and stalled around 160. I wrapped at around 11 AM and pt back on the WSM. The last comp I did, the foil got stuck on the grate and tore the foil a bit and the brisket dried out a bit. This time, I put a piece of foil down to avoid the sticking issue. It worked as the brisket was the best I have ever done solo. Not sure why the pics are GigantorComment
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We were fortunate enough to have Good Friday off and the family was able to gather for dinner, including my daughter from Texas. Cooked for about 20 people. One 8lb butt, 2 racks of baby backs and 2 racks of St. Louis style ribs, 2 chickens cut in half, and sausages. I cooked the butt and the sausages on the Weber and ribs and chicken on the PBC. Used Memphis Dust on all the pork and salt, pepper, garlic powder & onion powder on the chicken. Pics one through three are the butt at one hour in, half way, and the final product. Wrapped the butt at about 160F. I used my Vortex cooker with a water pan for the butt and the snake method for the charcoal in the Weber. Very impressed. Almost a nine hour cook and only used about a third of the charcoal I had. I used Royal Oak Lump. I added hickory chunks for the butt. Sorry I didn't take any pics of everything else that I cooked on the PBC but the finished product is shown. I used standard Kingsford with apple chunk wood. Everything got rave reviews. We had enough to take some plates to some of the family that couldn't make it. I may actually be getting this cooking for a large group down pat. My son the "card carrying chef" even told me that it was the bomb. It doesn't get much better than that folks! And most importantly, it was FUN!
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Thought I should amp up a green lunch salad with a little smokey chicken.
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I thought the salad was just a garnish for the smoked chicken?
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My usual/favorite Saturday night cook on Friday night since the GF was out of town and I didn't feel like working hard: Vortex Chicken Wings with apple wood
These are naked. Then a quick flip & sear directly over the flames
Then tossed in my chile garlic orange sauce
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State Fair classic
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You like gizzards? I love gizzards and beer
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