Whats on the Grill or Smoker?

[Wilhelm]

Wilhelm putting a scald on some narrowhead too.

... pork shoulder, was part of this 10 pound piece.

 

[ammoaddict]

Narrowhead

Forgive my ignorance but what the heck is narrowhead?

 

[Sloughfoot]

Forgive my ignorance but what the heck is narrowhead?

chicken

 

[ammoaddict]

chicken

I knew it looked like chicken. I've never heard it called that. I thought it was some type of seasoning or something.

 

[Sloughfoot]

I knew it looked like chicken. I've never heard it called that. I thought it was some type of seasoning or something.

Coworker heard chicken called narrowhead in West Virginia 30 years ago.

 

[Wilhelm]

Forgive my ignorance but what the heck is narrowhead?

chicken

I was wondering the same thing, was reluctant to ask.

I thought it was some fish, but it didn't look like fish so I just kept mum.

 

[oddsaws]

Breasts

 

[Mycamaro_68]

Tonight was steak kabobs with potatoes, mushrooms and onions.

 

[Sloughfoot]

slow elk

 

[Sloughfoot]

Narrow head n the smoker now. Makin it smell good in the neighborhood

 

[Wilhelm]

Heat up


Pork shoulder



Pupper kept watch, well kinda

 

[old saw fixer]

8 pound butt on the Big Green Egg, pics when done.

 

[stihl livin]

Not on the smoker but I bought this new cutting board this weekend. 18”x24” hard maple and walnut. It’s damn heavy. Should fit a full brisket nicely

 

[Sloughfoot]

View attachment 471595Not on the smoker but I bought this new cutting board this weekend. 18”x24” hard maple and walnut. It’s damn heavy. Should fit a full brisket nicely

The juice catcher is key.

 

[stihl livin]

The juice catcher is key.

Yes. He was telling me he had a guy who wanted a deeper trough once. The guy said he wasn’t happy with how it was turning out and decided to add some width as well. Now he just does them 1/16 wider on all his cutting boards. I’ll start sealing this before using it.

 

[Sloughfoot]

Yes. He was telling me he had a guy who wanted a deeper trough once. The guy said he wasn’t happy with how it was turning out and decided to add some width as well. Now he just does them 1/16 wider on all his cutting boards. I’ll start sealing this before using it.

My favorite one I've got is a large poly board like this one that has a ~3/4 raised edge on one long side that slopes to nothing up the sides. Just gotta make sure which way is which. Never do use the nonslip side.

https://www.kohls.com/product/prd-7168821/joseph-joseph-cutcarve-plus-large-multifunction-cutting-board.jsp?skuid=80148657&CID=shopping30&utm_campaign=FOOD%20PREP&utm_medium=CSE&utm_source=google&utm_product=80148657&utm_campaignid=20446429425&CID=shopping30&utm_campaign=SSC&utm_medium=CSE&utm_source=google&utm_campaignid=20446429425&gclsrc=aw.ds&gad_source=1&gad_campaignid=20155437764&gbraid=0AAAAADytpHZD9h0dCYUJ5I-oSsycDVaAQ&gclid=Cj0KCQjwrojHBhDdARIsAJdEJ_eNeTL49gRO5mv0iBt98107xjCcX7oV3mAv4fTMtPG5Bfj40FUUVbYaAnDOEALw_wcB

 

[Wilhelm]

Did this yesterday, marinated pork care & Swiss sausages.
It was windy so I had to improvise to keep the heat under control.
Yes, pup was helping me!

I did three loads like seen in the third picture.