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Wild pig shoulder pre-smoke.
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Post smoke.
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4 rib single piece of short rib. Put on WSM with Joe Beef Montreal seasoning. No water pan with metal bowl under meat to catch fat. Ran it at 300ish. Came out great.
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Pork baby backs today.
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Well, after a review of the last two pages, I think I'm full;)
Good looking BBQ':dr |
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And all ready to go!
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Hot links almost to temp.
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I don't have pics, but. I had a friend tell me a while back about grilling London Broil. Looked up some info on it, and tried it on Memorial day. Bought two of them about 2.5 to 3 pounds each. I marinated them with Dales Steak Seasoning for about 16 hours. Bought two cause the wife doesn't like rare or medium rare, so I figured I would cook one a little more than the other. Cooked them on my Pit Barrel Cooker using it as a grill, with Kingsford hickory charcoal, using a chimney to get it going good and hot. Took them off and sliced then thin against the grain and it was a pretty good meal. I will def cook it again for a cheap meal, very tasty.
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Smoked some canadian bacon over the weekend. I also did meatloaf and mac & cheese on the smoker but didn't grab a pic.
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The local Giant had pork shoulder on sale for $0.89 a pound, so this went on the Traeger today. At 10 lbs., it will be the largest one I have smoked. Got pellets at Costco yesterday and they have a new pellet mixture they call the Gourmet Blend of Maple, Hickory and Cherry. It's a 33 pound zip lock bag for $19.95, so I'm giving it try. We will freeze and use the leftovers for tacos and the picadillo for chili relleno. :D
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Wow Perry, that looks good. :dr :tu
Thawing some wild boar belly, destined for the smoker. Going to make a char sui sauce for it. |
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Nice! :tu
Pork belly marinating. Not quite a char sui sauce, but enough good flavors of soy, garlic, five spice. Was at the store for a few things. They had St. Louis cut ribs on sale. Grabbed a couple slabs. One done in five spice and the other traditional BBQ rub. Plan is to fire up the pellet grill around noon, throw on the meat and drink beer, smoke cigars. |
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Yum
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