Momma defrosted a couple of pork roasts and some kielbasa yesterday morning to throw in the smoker. Nothing too out-of-the-ordinary, but tasty nonetheless.
Rubbed with pepper, Rudy's, and brown sugar.
Onto the Weber with hardwood coals and some hickory chips using the indirect method.
Yes, those are grilled cheese sandwiches; if you have not actually grilled a grilled cheese, then let me tell you -- you have been missing out, my friend! You can check that post out here, if you're interested:
http://www.smokingmeatforums.com/t/116435/an-actual-grilled-cheese
Ran the Weber between 250-270 degrees (had a little trouble keeping the temps down yesterday; probably a few too many coals).
Pulled them when they hit an IT of 165*, then sliced the small one up for dinner...
We served this up with rice and homemade applesauce. That little roast did NOT last long!
Thanks for looking!
Rubbed with pepper, Rudy's, and brown sugar.
Onto the Weber with hardwood coals and some hickory chips using the indirect method.
Yes, those are grilled cheese sandwiches; if you have not actually grilled a grilled cheese, then let me tell you -- you have been missing out, my friend! You can check that post out here, if you're interested:
http://www.smokingmeatforums.com/t/116435/an-actual-grilled-cheese
Ran the Weber between 250-270 degrees (had a little trouble keeping the temps down yesterday; probably a few too many coals).
Pulled them when they hit an IT of 165*, then sliced the small one up for dinner...
We served this up with rice and homemade applesauce. That little roast did NOT last long!
Thanks for looking!
