What are you Grilling now?

[mikeymad]

first poke test on first butt

mostly jiggly but not gelatinous

[Grahame]

@swt61 ?

[mikeymad]

 

20hrs @ 225 =  202°

Lightly wrapped and resting.

 

(whatever flaws you see, is just bad lighting}

 

 

Edited September 15, 2024 by mikeymad

[mikeymad]

plate of pork consumed {not pictured}

salmon smoked

[swt61]

5 hours ago, Grahame said:

@swt61 ?

I've matured.

[Voltron]

7 minutes ago, swt61 said:

I've matured.

[mikeymad]

morning Butt pulled and wrapped

11 hrs at higher temp.

second butt? you say...

yup, the monster Costco package was cut in two. No butts the better.

Grill cleaning time.. after two full days of running, the chimp seems to have done very well.

[naamanf]

Prepping for homecoming tailgate on Friday. Made a batch of cheddar jalapeño and maple apple havarti sausage. Pair of prime briskets ready roll. 

[swt61]

As a gay man I'm happy to see that a bunch of dangling sausages is equally appetizing to us all. I feel as though we've found some common ground here.

I'm a little disappointed not to see any rump roast though.

[mikeymad]

8AM pst start. Continuing to test the grill with butts. This time, putting a 9lb bone in butt on the grilla.

[swt61]

I like butts.

[robm321]

But do you have a 9lb bone to put on it?

[guzziguy]

Careful what you ask for?

[swt61]

^

What he said.

[Hopstretch]

Everyone in Atlanta has a Big Green Egg, as the company is based here. I might get one. How do we feel about Kamado cooking in general?

[n_maher]

Almost bought one, did a bunch of research, if I was going to it'd be a Primo. 

https://www.primogrill.com

[mikeymad]

Second run at smoked salmon - so I did two... 

cured for about 16 hours - smoked @185F for just under 3 hours - internal 145F

I hope that I got the salt level right - was too high on the first try. I would sample but I am full of pork belly right now... 

[Grahame]

^

@mikeymad

Shouldn't have had so many veggies ...

[mikeymad]

I couldn't wait too long - just had a sample - super yummy - super happy. 

[mikeymad]

Happy new year smoked pork belly x3 y'all..

[mikeymad]

first brisket smoke.

14 hours @ 225°, Got up to temp faster than I though.

The end bit is a little dry.

But a center cut is really tasty. Room for improvement..

She'll eat ..

[n_maher]

Chicken Shawarma.

[mikeymad]

smoked salmon is back on the menu boys...

This time I went with chunks rather than one full slab. I like it so much better. it makes life so much easier and now they're bite size.

[mikeymad]

Yup smoker still works.  I had a good chunk of it as sushi last night, sans wasabi, which bummed me out, but the fish was yummy. And the chunk of freshly smoked for supper tonight night was lovely.

Also receently 10lbs of pork belly {not pictured}... 

[mikeymad]

Blasphema?!?

 

{...or science...}