BBQ/Grill/Smoker/etc. Cooks

[SM29]

Pork chop came off the Egg and Shrimp from the Weber gas grill. Also grilled Mahi-mahi this week.

 

[Fenster]

Pulled pork on the way. 1 hour in and looking good.

 

[BarberDave]

BBQ Monday

 

[heysi]

BBQ Monday
View attachment 77977

 

[MarkB]

Jamaican Jerk chicken thighs for me and garlic thighs for the missus.

 

[Cvargo]

Who's coming for dinner?

 

[Cvargo]

In the stall

 

[Cvargo]

Was delicious

 

[BarberDave]

Where was my plane ticket you tease!

 

[heysi]

In the stall

View attachment 78869

Did you Texas Crutch it?

 

[Cvargo]

Did you Texas Crutch it?

No... I prefer the no wrap method.

 

[Cvargo]

 

[heysi]

No... I prefer the no wrap method.

How long did it take to pass the stall?

 

[Cvargo]

How long did it take to pass the stall?

Almost two hours this time. I have had some go longer and some shorter. But average for me is about 90 min.

 

[heysi]

Almost two hours this time. I have had some go longer and some shorter. But average for me is about 90 min.

Yeah....my first stall lasted nearly three hours. That's why I use the crutch. If you're only getting a 90 minutes stall....you're doing something much better than I am. Care to share the secret?

 

[Cvargo]

Yeah....my first stall lasted nearly three hours. That's why I use the crutch. If you're only getting a 90 minutes stall....you're doing something much better than I am. Care to share the secret?

I smoke all my meat at 225. When the stall starts I go up to 275. After the stall I drop down to 250.

I did have a brisket that stalled for significantly longer though. But the method I mentioned works great for bone in pork butts

 

[BarberDave]

Scallops green peppers mushrooms on skewers

 

[BarberDave]

Ribeye and asparagus

 

[BarberDave]

Ready for the sear

 

[BarberDave]

Now we rest