Cooking up some bacon, snapped this shot before I threw down the eggs. Lightly kissed with pecan smoke from the fire below the flat top.
Smoked up some chuck roast for poor man burnt ends.
First things I smoked on the Yoder, pork butt for pulled pork and some beef short ribs.
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AKA: SkyLine1
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
Kevlar grill brush?
https://theworldsbestgrillbrush.com/
Interested what others say.Originally Posted by rob_s
They have a video that shows someone squirting lighter fluid on a lit charcoal grill, then switches to happily cleaning a propane grill? I also guess you'd have to season the grates after each use. I think a steam cleaner, that could be used on the rest of the grill, would be more useful.
My wife bought me a wooden scraper for the propane grill and its works well. Grooves get burnt into the end in the pattern of the grates though, so it might not be a good solution for multiple grills.
Pork loin finished at noon. Pork Butt has 3-4 hours left to go.
What time does the bar open? TGIT!
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
Just did some sausage stuffed mushrooms on the smoker, turned out way better than imagined.
Think for yourself. Question authority.
Pork loin finished at noon. Pork Butt has 3-4 hours left to go.
What time does the bar open? TGIT!
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
Did up some wings on my buddies pellet grill, no pics unfortunately.
@2.5lbs of drums
Brined 4 hours in Kosmos Q chicken brine
Roughly 3 teaspoons corn starch
2 teaspoons of course black pepper
Pour pepper and cornstarch over wings in a bowl, mix up and get coverage.
BBQ at 350-400f direct heat.
Pull them off and set into another bowl for Kosmos Q
wing dust to be dusted over them and mixed in the bowl.
We tried the Parmesan Garlic and Kickin Cajun. Pretty damn good and went so fast there was no opportunity for a picture.
If you like dry rub wings or just want something different try the Kosmos Q Wing Dust. They have Ghost Pepper and a 7 pepper if you like a little fire and several other flavors to choose from.
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AKA: SkyLine1
Pork butt today. About 4 hours on the Weber kettle before it started to pour. Wrapped it and finished in the oven. Pulled off the grill about 165, took it to 190. Quite tasty!
Nice bark!
Not that you asked, but I would suggest always taking butts to 200-plus. Me and Kingsford like 205.
https://www.kingsford.com/how-to/pork-shoulder/
Meathead likes 203.
https://amazingribs.com/tested-recip...ed-pork-recipe
Although Kenji likes 195
https://www.seriouseats.com/recipes/...lled-pork.html
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