What’s on the grill/smoker today? 2021

[JCinPA]

1/3 pound Oklahoma smash burgers. Kitchen stove griddle.

 

[JCinPA]

Getting old. And on Ozempic (for D Type 2, not weight loss). My eyes were bigger than my stomach. Half of that will be b’fast with a fried egg on it.

Can’t eat like I used to. I guess that’s a good thing.

 

[bfreebern]

1/3 pound Oklahoma smash burgers. Kitchen stove griddle.

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So a smashburger with onions, is an Oklahoma smash burger?

 

[streetrod]

London Broil with grilled Eggplant. Sides of potato salad & a green salad!

 

[Darin]

Trimmed the Pecan trees, cut it into chunks and smoked some chicken.

 

[DomnioMaestro]

One part of todays happiness.....As I am typing....its still in the smoker. Coming up on 7 hours. Just about ready to come out and get wrapped and put back in....

 

[DomnioMaestro]

One part of todays happiness.....As I am typing....its still in the smoker. Coming up on 7 hours. Just about ready to come out and get wrapped and put back in....

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Here's how they turned out. However, I didnt take any pics after I shredded them....

 

[Pugman1943]

Here's how they turned out. However, I didnt take any pics after I shredded them....

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You should have called, could have tried those burnt ends ... yummy.

 

[rbbrock]

Tom @thinde needs to post his pic here from the grill in Peru!

 

[smellysell]

Trimmed the Pecan trees, cut it into chunks and smoked some chicken.

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Pecan is my favorite smoking wood.

 

[DomnioMaestro]

You should have called, could have tried those burnt ends ... yummy.

They would have fallen apart as you tried to cut them. Those pork butts were cooked for being pulled.

 

[Pugman1943]

They would have fallen apart as you tried to cut them. Those pork butts were cooked for being pulled.

I would have done a snatch and grab as you pulled.

 

[DomnioMaestro]

Well....lets just put this on the table......

If you ever find yourself in south central PA....and you let me know you're coming (and when), I'll have one on the smoker for you....

 

[CBoukal]

Chicken skewers and Pork Chops, The pork chops were on sale for 1.66 each….

 

[TexasTraveler]

Chicken skewers and Pork Chops, The pork chops were on sale for 1.66 each….
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You need to use that grill more often, it's way to clean...

 

[CBoukal]

You need to use that grill more often, it's way to clean...

That was one of my teenagers projects for Sunday before we cooked. Clean the grill It also helps that its only 2 months old...

 

[Darin]

A couple of Pork Sirloins brined overnight going on the smoker with Pecan wood.

 

[DomnioMaestro]

Those look great! How did they turn out?

 

[Darin]

Those look great! How did they turn out?

Thanks! They turned out great. Wrapped after 2 hours and finished at 4 hours with an internal temp of 150F. I was too hot, tired and buzzed to get final photos.

 

[DomnioMaestro]

Thanks! They turned out great. Wrapped after 2 hours and finished at 4 hours with an internal temp of 150F. I was too hot, tired and buzzed to get final photos.

I know the feeling. (minus the buzzed part)

When I decide to do a cook, I go into planning mode. Then prep mode,

I usually do pork butts. So getting everything ready, and getting them seasoned. Then while they're resting and pre-absorbing all that yummy deliciousness, I go get the pit fired up. Since I like a little (lot) more smokyness than my pellet grill can provide on its own, I go through the ritual of getting the smoke tube going. By the time that is going to where I'm comfortable it wont go out, the pits is up to temp.

By THAT point, I'm ready for a nap and usually completely forget about any pre-cook pics.

(fast forward to the next day)

Now that I'm refreshed, I usually remember to take post-cook pics, and call myself names for forgetting the pre-cook pics. But I usually forget about that while shredding and sampling.