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[Blues1]

Last night we had some nice Berkshire pork chops and fresh asparagus. All roasted on the Bull at 230 degrees for about 90 min. Chops were marinated in Korean style bbq sauce, then hit with a little Memphis style rub. Asparagus tossed in EVO and hit with SPG. View attachment 9119View attachment 9120

Looks great!

 

[Blues1]

2 pork tenderloins, turkey breast and sweet taters

 

[Mastertech59]

2 pork tenderloins, turkey breast and sweet taters

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YUM

 

[Adam'sRibBBQ]

Chicken; butts; ribs in 2500 with a cold
smoker mod!

 

[sdynak]

Chicken; butts; ribs in 2500 with a close smoker mod!

I need to get some new friends! Looks awesome

 

[Blues1]

Chicken; butts; ribs in 2500 with a cold
smoker mod!

Nice cook!

 

[CarpeInferi]

KC Strip and smoked potato tonight

 

[fullhouse32]

Tri Tip cooked like Brisket

 

[ghuns]

His-n-hers...

 

[Blues1]

Tri Tip cooked like Brisket

Good looking tip right there!

 

[Blues1]

KC Strip and smoked potato tonight
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Good no doubt!

 

[Blues1]

His-n-hers...

Nice!

 

[Smoke'n Hot]

Creole butter injected turkey breast! With a blend of Operation BBQ Bayou Blend and Butt Rub seasoning on the outside for a savory cajun smoked turkey breast .

 

[Roaniecowpony]

Not on the Bull, but on my komado...lump charcoal and a little piece of cherry wood...Huli-Huli boneless/skinless chicken thighs. Marinated in Huli-Huli sauce overnight, then grilled at about 500F to an internal temp of 155F ish. Sweet, salty, savory. Really delicious.

 

[sdynak]

Not on the Bull, but on my komado...lump charcoal and a little piece of cherry wood...Huli-Huli boneless/skinless chicken thighs. Marinated in Huli-Huli sauce overnight, then grilled at about 500F to an internal temp of 155F ish. Sweet, salty, savory. Really delicious.View attachment 9245

Yum!!

 

[Blues1]

Not on the Bull, but on my komado...lump charcoal and a little piece of cherry wood...Huli-Huli boneless/skinless chicken thighs. Marinated in Huli-Huli sauce overnight, then grilled at about 500F to an internal temp of 155F ish. Sweet, salty, savory. Really delicious.View attachment 9245

Love them thighs!

 

[Roaniecowpony]

Chilean Sea Bass!

Tonight we had Chilean Sea Bass, pretty much grilled the same way the chicken was done above. I hadn't grilled any in a couple years or more. I forgot how delicate it is. I oiled the grate liberally twice before putting it on. It still stuck and it wasn't pretty when I flipped it and the sear stuck. At about 90F internal, I thought it was getting too much heat and smoke and foiled it to cook to 155F ish. My wife cooked some Brussels sprouts with some chipped bacon and EVOO, s&p.

 

[sdynak]

Well it has been a while since I posted any of my cooks.. tonight I tried PBBE for the first time. It was the main course but next time we both (wife & I) agreed to do over white rice (we are trying to watch carbs? hahaha yeah right).

High level details:

• Costco Swift Pork Belly package was cut in 1/2 and saved for another cook
• Sliced into strips then cubed
• Placed into bowl and added RecTeq Comp Rub
• G Hughes' Smokehouse sugar free sweet & spicy sauce was used following smoke
• Wife made side salad (again, toward the end of the meal she said she is ready to hand over the reigns for those that know my story.. LOL)

Cook Details:

• Ran at 225 on mesh mat for 3 hrs to smoke
• Put in 2x tins with added butter, honey & above sauce covered for 1hr @ 250
• Uncovered ran @ 275 for 15 min then 5 min bumped up to 400 to help thicken
• Removed and plated

Overall I would have liked them little more burnt. Maybe next time I will run at 250 instead of 225 for initial. I did not remove any fat and next time will take a layer off. It was not bad but think this would improve the final results. No complaints and we both agreed to do this again. Still have another half to go.

 

[Greg Jones]

Looks great!

 

[Blues1]

Well it has been a while since I posted any of my cooks.. tonight I tried PBBE for the first time. It was the main course but next time we both (wife & I) agreed to do over white rice (we are trying to watch carbs? hahaha yeah right).

High level details:

• Costco Swift Pork Belly package was cut in 1/2 and saved for another cook
• Sliced into strips then cubed
• Placed into bowl and added RecTeq Comp Rub
• G Hughes' Smokehouse sugar free sweet & spicy sauce was used following smoke
• Wife made side salad (again, toward the end of the meal she said she is ready to hand over the reigns for those that know my story.. LOL)

Cook Details:

• Ran at 225 on mesh mat for 3 hrs to smoke
• Put in 2x tins with added butter, honey & above sauce covered for 1hr @ 250
• Uncovered ran @ 275 for 15 min then 5 min bumped up to 400 to help thicken
• Removed and plated

Overall I would have liked them little more burnt. Maybe next time I will run at 250 instead of 225 for initial. I did not remove any fat and next time will take a layer off. It was not bad but think this would improve the final results. No complaints and we both agreed to do this again. Still have another half to go.

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A really nice job...looks great! We love Casanova's Competition...