They turned out well but the Applewood ones were really tasty. All about the trial. We are three smokes in and having fun. Do some chicken again later in the week me thinks.
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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
For tonight
Beef shikabob
Stuff portabello mushroom and a Sam Adams Summer Ale…. Or three
Beef shikabob
Stuff portabello mushroom and a Sam Adams Summer Ale…. Or three
global_dev
Shave Enthusiast
I did cedar planked salmon on some cedar siding on the kamado with the fogo lump logs.
pulled the salmon at 135°F and let it rest for a bit. No pics
but its been a while since ive had salmon that wasnt just a tad overdone and this was a total different taste and texture experience
pulled the salmon at 135°F and let it rest for a bit. No pics
but its been a while since ive had salmon that wasnt just a tad overdone and this was a total different taste and texture experience
global_dev
Shave Enthusiast
Another no picture cook.
20 sweet italian sausages. Indirect Spiced season sausage bath
until 140° And then direct until pulled at 165° .. no chest bursters or unloved grandmas at this grill thanks to kenji!
perfect sweet italian sausages.
btw, that movie sausage party; anyone else enjoy it more than expected?
20 sweet italian sausages. Indirect Spiced season sausage bath
until 140° And then direct until pulled at 165° .. no chest bursters or unloved grandmas at this grill thanks to kenji!perfect sweet italian sausages.
btw, that movie sausage party; anyone else enjoy it more than expected?
What did you do with the peppers?
global_dev
Shave Enthusiast
I know, i know. I’m at another location and For some reason,It’s been hard juggling the cook and remembering to take some food pics. I think its the cooking for 10 vs 4.
GearNoir
“The Disney Princess’s Apprentice”
Any special sauces? Or just smoked?
On the kettle I do them over lump charcoal (oak and hickory) the rub is a basic one. So tasty!
