Stuff for the weekend

[One Touch Platinum]

Some meatballs, bacon for beans, beans for tomorrows ribs and pork loin for tonights dinner.








Most of the charcoal in the first couple of shots are left over from my calzone cook last weekend, just a little fresh charcoal to get it started and then I added some new fuel when I flipped the grill for the rotisserie.....not bad considering I was grilling for about 7 hours today.

[mirkwood]

Damn that all looks tasty, how do you like the Smokenator OTP ? I've had mine for about 5 months now and I use it at least 3 to 1 over
any other method at the moment.

[One Touch Platinum]

I really like it. I have used it about six times since I have had it and half of those I used it like I did yesterday, as a heat shield . When I use my rotisserie I try to go medium and slow....about 300 degrees so it worked great for that. I will be doing up some ribs with it today and really like the extra room on the grill it gives me.

[1buckie]

300 degrees is medium?

that's where I've been going wrong !!!!

what's inw/ those meatballs?

Grapes?

[mirkwood]

I basically give up the flip on my cooking grate over the Smokenator to a disposable 1 pound aluminum loaf pan and fill that with hot water that way I can get more charcoal in the Smokenator and a bit longer cook time between a water/charcoal check.
Here is a shot of a brisket I did back in January that shows my layout.

[One Touch Platinum]

300 degrees is medium?

that's where I've been going wrong !!!!

what's inw/ those meatballs?

Grapes?

1 Jar of grape jelly , 1 bottle of chili sauce and 1 heaping tablespoon of spicy mustard...in the picture it has not "Melted together " yet to create a BBQ sauce that is in a word.."GREAT!".

[1buckie]

Oh yeah !!!

I've fixed up ones kinda like that....was it Mae Ploy's sweet chili sauce or....?

[One Touch Platinum]

What I mean by " Flip the grill" is that I had to clean and reset the grill setup while there were still hot coals in it. I had to move the remaining charcoal around and remove the grate and set up the smokenator and setup the rotisserie. I use the smokenator like you do but for the pork loin I wanted indirect heat but wanted it to be shielded somewhat because there are so many air leaks when using a rotisserie.