I've been away from the forums/grilling for a while because of a move. Our family had to live in temporary housing where grills weren't allowed and all of my things were in storage so as a result I wasn't on the forums a lot. We're finally settled in the new house and the grills are getting fired up. Last weekend I did pulled pork on the WSM and today I broke out the Chestnut for a cheese smoke.
It's great to be grilling again! Now I just need to build a grilling patio...
(http://pics.weberkettleclub.com/images/2018/12/27/Cheese-Smoke.md.jpg) (http://pics.weberkettleclub.com/image/fsc)
(http://pics.weberkettleclub.com/images/2018/12/27/Chestnut-Lid.md.jpg) (http://pics.weberkettleclub.com/image/fsK)
Welcome back, Neil! Glad you have access to all your goodies again. That cheese looks delicious! I gotta try that this winter
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How cool is that!
Glad you're back in the game.
Welcome back,
@Neil_VT00! Moving sucks! :o
Good to have you back, Neil_VT00
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Welcome back, good looking cheese
Welcome home!
Pull up a chair...
Vinny
Where did you end up? Good to see you back in the mix.
Marty
Welcome back. That cheese is going to be good!
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Glad to see you back in action. Welcome back home!
Welcome back kid!
Welcome back Neil, hasn't been the same without you.
Glad to see you back in the mix. And congrats on the new home

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What a coincidence, I'm doing a pulled pork tomorrow on my WSM! Care to share your recipe or any tips? It's my first time so I'm obviously nervous. Ha
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Welcome back Neil and Congratulations on your new digs.
Welcome back.
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Thanks guys!
@56MPG we moved to Eldersburg. Loving the quiet and space up here.
@XRichard23 how did the smoke go? I keep it really simple with my pulled pork. Rub with whatever I have on hand. Start the smoker using the minion method. When the pit is stable around 225-250, I put the meat on and let it run. When I hit the stall I put the butt in a foil pan and cover with foil. Then just let it run until it probes really easily. I usually start at 6am and it's ready by 4-5pm.
Cheese came out well. It's resting in the fridge now.
And the pulled pork was a hit on Friday.
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Looks to me like a great Meetup location for the 2019 Mid-Atlantic bunch...hint...hint
Happy New House!
Marty