What's Hittin' the Grill or Smoker?

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My daughter bought this salt brick for my birthday and so far I really like it. A few days ago I did a flank steak and some chicken breast, tonight was pork tenderloins. These tenderloins turned out so good.
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interesting. going to have to look into that... thanks.
 
How in the ***** do you guys do it?
My picture or a 1 of 2 10 ounce KC strips and .7 pounds skewed shrimp off the Yoder YS 640
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The green bean were my wife side and I tried to finish them off
She doesn’t like shrimp !!!!!!!!



I will try harder to get some pictures next time

Planning on a video on how to clean the fire pot out of a Yoder in less than a minute


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First time making Canadian Bacon and it was a big hit for breakfast this morning. I used buckboard bacon cure and pork tenderloins for this. Cured for 4 days and smoked for 5 hrs with applewood. Refrigerated over night and sliced just before heating.
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I would like to try that...what kind of cut? That looks great!
 
tonite on grill:

caught a half price deal at wal-mart; Angus NY Strip $12.00 steak $6.00

also cooked:

2 boneless pork chops
2 chicken tenders

and sides:
snow peas from garden
fresh asparagus
steak fries

dessert:
small pce cheesecake
chocolate mousse...

yum!

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Some roast beef for sandwiches, should have let it set a bit longer. Everyone started getting impatient after about 20 min and wanted it sliced. But it sure taste good!



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Was gonna broast some Yardbird rubbed chicken thighs this afternoon after the rain, on the gas grill......went to start the gill and found the squirrels chewed the hose :mad:.....
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so I fired up some coals and smoked them on the webber....

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finished w Sweet Rub O Mine sauce. I could of eaten them all but the boss was hungry too.
 
Whole pork loin done two ways. I brined the entire loin and cut it in half. The thinner half got my pork rub. Both halves went on over coal and hickory until the fatter half hit 145 internal. Then a 45 min rest. The thin hunk was more traditional with some spice and a firmer texture. The big half's slices flopped over like prime rib. It was so juicy and delicious. Next time I'll probe both halves and do it all to 145.
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