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What's Hittin' the Grill or Smoker?

Backyard Lumberjack

Backyard Lumberjack

" ~ No wood, No fire! ~ "
Joined
Jan 10, 2016
Messages
14,352
Location
Echoville, TEXAS
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.
 
hedge hog

hedge hog

ArboristSite Guru
Joined
Jan 20, 2014
Messages
803
Age
48
Location
south centeral Kansas
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

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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avason

avason

Addicted to ArboristSite
Joined
Jun 21, 2010
Messages
1,514
Location
CT
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!
 
Backyard Lumberjack

Backyard Lumberjack

" ~ No wood, No fire! ~ "
Joined
Jan 10, 2016
Messages
14,352
Location
Echoville, TEXAS
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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Biigg50

Biigg50

Addicted to ArboristSite
Joined
Dec 14, 2016
Messages
8,231
Location
Redding

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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stillhunter

stillhunter

Addicted to ArboristSite
Joined
Jan 29, 2014
Messages
4,676
Location
N.C.Piedmont
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.
 
cuinrearview

cuinrearview

Red saw lover
Joined
Oct 24, 2014
Messages
8,175
Age
43
Location
Hillsdale, MI
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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