Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
-
Really great,incredibly informative,can’t wait to get started. Thank you. @scarfmace @wjw
-
@SFMCfranky Webers are amazing cookers. I used to use one of these to do low and slow on mine and got great results: https://www.smokenator.com/
It turns it into a water smoker.
The main reason to spray IMO is that it cools off the meat so that the bark can develop and the collagen can melt down without overcooking the meat. I don’t like opening the cooker and changing the temperature so a water cooker or a sealed cooker like a kamado to me obviates the need to do so.
-
I also don’t like opening it. With pork or chicken I always use indirect heat with a pan of water under the rack and a large chunk of soaked hickory on the coals. My Weber has a built in thermometer. So I can easily monitor the heat.
Cheers
-
Yep exactly if you’re lookin it ain’t cookin. If you can control the temperature and humidity in the cooker and monitor that, I’ve found better results, faster cooking, and more freedom during the cook to run errands, entertain guests, watch sports, and/or drink beer.
-
Pork butt from the other day
-
that's awsome! going for pulled pork of sliced? Also your BBQ is begging you to size up your meat
-
A little late to the post but pizza season has picked back up, couple pies from over the weekend
This was garlic cream, tiny bit of mozz for stickage, sisig (crispy pork face parts) then finished after cook with chilis, green onions and an egg yolk poured on top:
This one was tomato base with mozza, smoked pork butt, smoked pineapple with tajin, pickled serrano and finished with hot honey:
This was garlic cream, little bit of mozza and pistachios then finished with mortadella, burrata, pistachio pesto and some olive oil from a colleague in Croatia
-
@Ikeaparty That mortadella pie looks amazing.
-
-
@Ikeaparty oh, hell yes.
-
Chicken skewers, Burgers, sliders, and Dogs
