Grill It
- Thread starter HD MM
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I need to break out the grill. I used to grill even on the snowiest, coldest. crappiest days. I somehow got out of that habit, but your steak posts are making me jealous.
I grill in any weather, Wednesday and Thursday were nice spring like days in the 70's so perfect grilling weather.
Smoked a boned lamb today. 8lbs bone in. I won't bone a leg of lamb anymore, but this one was cheap so my wife did it.
A bit over 2 hours at 225 to get to 124. Fed six of us (one four yrs old) using up less than half of it.
Applewood. Rub was garlic, rosemary, paprika, ground bay leaves and whole mustard seeds (ground in spice grinder). Salt and pepper separate.
And garlic mashed potatoes.
All came out good.
I usually do pork or poultry, but am thinking about expanding into fish and maybe a brisket one day. Not much on beef, though.
For the best combination of smoke ring and ease of tending, I'll do a two hour smoke of a pork butt over charcoal in a bullet, then move it to the electric.
Anyone else combining charcoal or wood with finishing in an electric or gas?
A bit over 2 hours at 225 to get to 124. Fed six of us (one four yrs old) using up less than half of it.
Applewood. Rub was garlic, rosemary, paprika, ground bay leaves and whole mustard seeds (ground in spice grinder). Salt and pepper separate.
And garlic mashed potatoes.
All came out good.
I usually do pork or poultry, but am thinking about expanding into fish and maybe a brisket one day. Not much on beef, though.
For the best combination of smoke ring and ease of tending, I'll do a two hour smoke of a pork butt over charcoal in a bullet, then move it to the electric.
Anyone else combining charcoal or wood with finishing in an electric or gas?
Exactly..rain, shine, snow, hail, blizzards... 110degrees or -20degrees its all been done.
Besides best part of grilling in negative weather is the beer stays chilled.
Cooked 2 fat ribeyes on the gas grill... medium rare.
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Sent from my iPhone using SatelliteGuys mobile app
