Whats on the Grill or Smoker?

[srb08]

We need some pics up in here.
Bacon wrapped venison loin tonight.
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That don't suck!

 

[Deets066]

I use this.... Rarely

 

[Deets066]

 

[Deets066]

 

[birdmeter]

i got some cookin things i use rarely but when i do.some good stuff comes off it. lol.

 

[Mycamaro_68]

Good morning everyone, today is my first attempt at smoking! I will post the end results also.

 

[stihl_head1982]

Good morning everyone, today is my first attempt at smoking! I will post the end results also.View attachment 257374

And here I am expecting a picture with a guy -- with some toe-backy hanging out of his mouth.
He has a smoker wif meat on it! Hooray!

 

[Mycamaro_68]

And here I am expecting a picture with a guy -- with some toe-backy hanging out of his mouth.
He has a smoker wif meat on it! Hooray!

Lol i smoked for a little while years ago to help me quit chew. I like this kind of smoking way better!

I just pulled the pork butt off the smoker. I'm going to let it rest for a little bit then i will post the finished product!

 

[stihl_head1982]

Lol i smoked for a little while years ago to help me quit chew. I like this kind of smoking way better!

I just pulled the pork butt off the smoker. I'm going to let it rest for a little bit then i will post the finished product!

Let it rest for at least 30 minutes. More will not hurt. I usually rest mine for quite a bit longer.
If you really want to get the most out of the rest -- put a towel in the bottom of your cooler, put the but in a pan, put it in the bottom of the cooler, put a towel
over the top. Close the lid and wait at least an hour. I like to rest mine more than that. Don't chop or pull until just before time to eat.

 

[Mycamaro_68]

Let it rest for at least 30 minutes. More will not hurt. I usually rest mine for quite a bit longer.
If you really want to get the most out of the rest -- put a towel in the bottom of your cooler, put the but in a pan, put it in the bottom of the cooler, put a towel
over the top. Close the lid and wait at least an hour. I like to rest mine more than that. Don't chop or pull until just before time to eat.

Thats exactly what I did! Rested in the cooler for right about an hour. I am very happy with the way it came out! No sauce needed for these sandwiches.

 

[stihl_head1982]

Thats exactly what I did! Rested in the cooler for right about an hour. I am very happy with the way it came out! No sauce needed for these sandwiches.
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Marvellous.
Pass the plate!
Personally I'd put that juice over the pulled product (tastes vary, mine likes juice!)

 

[Mycamaro_68]

Marvellous.
Pass the plate!
Personally I'd put that juice over the pulled product (tastes vary, mine likes juice!)

You and I think alike, all the juice was poured back over it after it was pulled.

 

[amberg]

Thats exactly what I did! Rested in the cooler for right about an hour. I am very happy with the way it came out! No sauce needed for these sandwiches. View attachment 257427 View attachment 257428

Hmm, Damn good!!

 

[amberg]

Let it rest for at least 30 minutes. More will not hurt. I usually rest mine for quite a bit longer.
If you really want to get the most out of the rest -- put a towel in the bottom of your cooler, put the but in a pan, put it in the bottom of the cooler, put a towel
over the top. Close the lid and wait at least an hour. I like to rest mine more than that. Don't chop or pull until just before time to eat.

Yes!

 

[Deets066]

Chicken wings, poppers, cauliflower steaks, and roasted garlic and onions for our pasta sauce.

 

[amberg]

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Chicken wings, poppers, cauliflower steaks, and roasted garlic and onions for our pasta sauce.

Hmmm! now I see that you are teasing me again!

 

[Deets066]

Hmmm! now I see that you are teasing me again!

Had some fresh veggies out of the garden to mix with the pasta too.

 

[amberg]

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Had some fresh veggies out of the garden to mix with the pasta too.

And yet again with the peppers!! Hmm!

 

[srb08]

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Had some fresh veggies out of the garden to mix with the pasta too.

Good looking pasta dish!

 

[srb08]

Polish sausage, ready to go on the smoker. I made a 10lb test batch earlier today.


A couple hours in.


After 6 1/2 hours on the smoker, an ice water bath and an hour of dry time.