LIVE!! Right now***WHATS ON YOUR GRILL?***Right now LIVE!!

[jmike314]

Rump roast today means sammiches tomorrow.

Decided to try something different.
Brined overnight (salt, sugar, garlic, Worcestershire).
Rinsed, patted dry.
Hit it with local butcher’s rub, black pepper, & garlic powder - then covered and back in the fridge for a couple of hours until I was ready to cook.

Got the wee WSM going and dialed in with dome temp reading 205-220. Couple good sized chunks each of hickory & pecan chugging along.

Shooting for 130 IT. About an hour in it looks like it’s doing what it’s supposed to.

Got order to run up to Home Depot but made it back in time to pull it off at 137 IT. Let it rest about an hour and then started slicing.




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[Jon]

That looks beautiful. Nice job.

[Shaun_105]

Homemade Burger, lettuce, tomato, cheese, bacon and Halloumi.

[BigEll]

Tandoori leg of lamb


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[jcnaz]

Chicken leg quarters and sausage!

[racedvl]

Pork chops, green beans, romaine,  lemon.

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[Hell Fire Grill]

.sregruB

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[JEBIV]

.sergruB

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! EMOSEWA

[Cellar2ful]

These mini 18" charcoal baskets work perfect.  Stuffed portobello mushrooms and a couple of fennel sausage.  Just a bit of apple wood pieces for a light smoke flavor. 

[racedvl]

Trying out a shredded chicken stuffed pepper idea... 

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[vwengguy]

Entrecôte Streaks and zucchini [emoji39] on my Griddle Grate!


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[michaelmilitello]

P[emoji201]rk butt



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[PotsieWeber]

Carnitas using a "pork picnic".  I've never made carnitas, nor cooked a "pork picnic".  I got the recipe from a guy that makes carnitas that I like & he usually uses a pork picnic.  I thought I'd cook it low & slow on the grill using the snake method (instead in oil).  I combined the snake method with, what I'll call, the Weber Fireplace method (I forgot who I seen post about this before) because it is raining lightly.

[jcnaz]

Pork butts on the WSM, ribs on the MT.

[HoosierKettle]

My buddy’s. [emoji12]



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