Whats on the Grill or Smoker?

[dahmer]

I like big butts, and I cannot lie.

View attachment 253447

Is that how you rotate rental pig stock?

 

[Mastermind]

Is that how you rotate rental pig stock?

We don't rent pigs.

 

[Deets066]

We use cashew based cream cheese. It’s non dairy, actually tastes better than regular. The burnt ends taste like a cheese it

this is the stuff

 

[stihl_head1982]

I like big butts, and I cannot lie.

View attachment 253447

Somebody's gonna eat good!
Love me some bbq

You still shoveling coals (burning hickory?)

 

[Mastermind]

Somebody's gonna eat good!
Love me some bbq

You still shoveling coals (burning hickory?)

Using cherry on these.

 

[redlight066]

El Pastor is usually done on a vertical rotisserie. Making due today. Volunteering my services today. The marinade was made by a someone else. I’m gonna have to have the recipe. Definitely authentic.

 

[redlight066]

Cherry here too Randy

 

[stihl_head1982]

El Pastor is usually done on a vertical rotisserie. Making due today. Volunteering my services today. The marinade was made by a someone else. I’m gonna have to have the recipe. Definitely authentic.
View attachment 253527

May I ask what cut of meat it is sir?

 

[Ryan Browne]

Gfy.



Err, I mean, what's up, Nic? I was gonna wait till I had something rolling on the griddle before I took any pictures, but since you asked. View attachment 253423 View attachment 253422

Not having used it, I think it'd be nice if the grate section in the middle was maybe 2/3 as big as it is and the solid portion was larger. Maybe I'll feel differently once I use it. I figure I can set a cast iron skillet in the middle if I want more flat space.

It's more of an experiment than anything else. If I love it I'll keep it. If not, I paid about what the Arteflame costs by itself, so it shouldn't be too hard to liquidate the whole rig.

Our chicken, onions, peppers, and zucchini. My friend Judith baked the bread from WI-grown wheat, and my friend Rama made the cheese from milk from her Jerseys. Could be worse.

 

[Mastermind]

The butts are all pulled.....I'm on my ass till Monday.

 

[stihl_head1982]

The butts are all pulled.....I'm on my ass till Monday.

There's a riddle in there somewhere

Would love to see what the finished product looked like, even before pulled.

 

[Mastermind]

There's a riddle in there somewhere

Would love to see what the finished product looked like, even before pulled.

They end up looking pretty blackened. Which is why I leave the fat cap on. When cooking a bunch like this appearance is not a big concern. Being hot enough internally to pull really well is far more important.

 

[dahmer]

They end up looking pretty blackened. Which is why I leave the fat cap on. When cooking a bunch like this appearance is not a big concern. Being hot enough internally to pull really well is far more important.

What temp do you shoot for for ease of pulling?

 

[Mastermind]

What temp do you shoot for for ease of pulling?

190

 

[dahmer]

190

Thanks. I usually do brisket or ribs, that’s why my last attempt at pulled didn’t pull well, wasn’t cooked long enough to get to that temp.

 

[redlight066]

May I ask what cut of meat it is sir?

Butts. All of it hand sliced into thin short strips for tacos. I had 4 butts, that's a lot of knife work. Pulled, picked, shredded 5 whole chickens as well. They had a propane fired flat top griddle to toast the corn tortillas and a nice array of condiments.

The guy that made the marinade, doesn't hand out the recipe. I did manage to leave with some of it

 

[Deets066]

Really want more surface area. 30” would be sweet

 

[Ryan Browne]

View attachment 253778

Really want more surface area. 30” would be sweet

Sure would be sweet of them to build a 26" performer.

 

[redlight066]

Chainsaws are dumb. Time for a decent dinner

 

[stihl_head1982]

Chainsaws are dumb. Time for a decent dinner
View attachment 253918

I'm in, pass the plate!