It was raining last night so I am on the back deck under a cover:
I smoked the burgers first using pecan and a water bath at a grate temp of about 180f or so:
Since getting the Lodge flat skillet I have been thinking about doing a burger cook like this. Did up onions first:
When the burgers felt like they were starting to cook, (about 40 minutes), I tossed them on the CI. Added abit of fresh coals first. Here they are at the flip:
One of the girls does not abide smoked meat so she had hers plain. Since it did not get presmoked it finished last....with my buns...lightly buttered and toasting nicely:
Topped with dijion mustard, a little mayo and those fried onions:
After dinner I went out to get ribs for today as I had not done them in a couple weeks. I came home with a pork butt as they had it for 1.99 a pound. Thinking about it after I got home I decided to do something different. Slathered in about a tablespoon of molasses:
Then dusted with a combo of mango/chipolte powder, Bad Byron's Butt Rub (a vamped up Lowrey's in my opinion), habanero roasted garlic powder and Paul Prudhomme's Magic seasoning anaheim chili powder:
This morning before hitting the mini:
I am using a mix of pecan and apple on top of RO Blue Bag lump which is on top of some Coshell briquettes. Temp down one side of the butt is 225f and other is 255f, lid is reading 220f:
My wife has some tuna I'll be grilling close to dinner. Not sure if the butt will finish in time or not. No matter as leftovers of pulled pork are best anyways. I plan on wrapping with brown paper if and when this butt looks dryish. The water pan has a few large chunks of firebrick underneath some foil...no water.
I will add photos later. Hope I did not screw up this butt adding molasses.