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BBQ and Outdoor Cooking Thread

Ah hell. Throwing a chub of bologna on too!
 
Made bread and pizza. Dough and sauce from scratch.
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What better to do on a rainy Monday than put a 10-lb pork shoulder on the grill?
 
So, the St. Louis are my new favorite to cook. Talk about fall off the bone. Wow.

Also, Grilla keeps on being amazing. Huge fan.
 
Nate said:
Pics or it never happened...........:rolleyes:
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About an hour and a half in...
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I'm not sure what to expect here. This is the first time I've done this with a picnic roast. I usually go with Boston butts, but I didn't buy this one.
 
Duffer Waldorf said:
About an hour and a half in...
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I'm not sure what to expect here. This is the first time I've done this with a picnic roast. I usually go with Boston butts, but I didn't buy this one.
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Haha youre going to be eating that at 10pm...how big it it?
 
I decided to join with my coworker the department cookie contest. Why is this in the BBQ thread? Because we used Alton Brown's chocolate chip cookie recipe except with half semi-sweet, half dark chocolate.... Made on the smoker with applewood pellets.

Phenomenal!

We made some cookies with some fresh smoker cooked bacon. Wow. So good!

Next time I'll document the process.
 
funkysi said:
What time did you pull it?
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At the 10-hr mark. It could've stood another hour or two, as the meat in one part didn't fall off as easily as the rest, but I had mouths to feed!
 
Grilled chicken breast from Porter Road with different rubs will be chopped for a chopped salad we are making.
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Duffer Waldorf said:
At the 10-hr mark. It could've stood another hour or two, as the meat in one part didn't fall off as easily as the rest, but I had mouths to feed!
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Meat turned out fine, as expected, but I really effed up the dip somehow this time. :confused2:
 
Did some reverse sear burgers for dinner (30 minutes at 200° and 1 minute per side sear on the Weber)

Put 2 bone in butts on for the night at 9:30 at 200° ? Used Meat Church Gospel and Rectec's Screamin Pig rubs

Feeding a bunch of college kids tomorrow. Hope they're hungry!

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7 hours in
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This Tri Trip from Porter Road Butcher is getting done tonight.

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The nicest thing about the Grilla? It’s balls cold outside but I’m still going to be able to run it just fine with the double walled barrel.
 
Jman said:
The nicest thing about the Grilla? It’s balls cold outside but I’m still going to be able to run it just fine with the double walled barrel.
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What model do you have mate? I'm homing for a Silverback Alpha...when I can get the money organised. Also, are you on the Grilla Grills FB page?
 
AuzzieMatt said:
What model do you have mate? I'm homing for a Silverback Alpha...when I can get the money organised. Also, are you on the Grilla Grills FB page?
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Went Alpha at the recommendation of JB and GG and I’m really glad I did.

I am, but I never post anything.
 
Jman said:
Went Alpha at the recommendation of JB and GG and I’m really glad I did.

I am, but I never post anything.
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Nice one. I'm rocking a UDS right now but want the convenience of the pellet for some possible overnight cooks...I hate getting up at 5am to get the smoker fired up.
 
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