Saturday, November 30, 2013

Slow-Roasted Bone-In Pork Rib Roast

6 lb. Bone in Pork Loin been marinaded in the Fridge overnight
 on the Egg @ 225* indirect with apple wood for smoke.
 Drip pan has Apple Cider in it
Pulled @ 135* interior
 Took out the plate setter put on the GrillGrats and raised temp.
to 400*
It looks wonderful I bet it taste as well
My wonderful Family  
Jackie cooked a 20# Turkey with stuffing in the bird and in the 
oven, I think we can feed this gang
Jackie making Gravy its almost time to eat
 It's wonderful to have the Family over Great Time, 
Great Friends and Great Food a Wonderful time was had by all


Thanks for looking

Sunday, November 24, 2013

Smoked Chicken Wings Brullels Sprouts W/Panchetta

The wonderful Rub
 Thighs with the Skin on
 Removed the skin and visible fat
Added the rub the skin and more rub
On the grill @225* with Apple and Hickory wood for smoke
 Turned over @ 2 hrs.
 Pulled @ 4 hrs.
 Brussels Sprouts, Pancetta, Garlic, Chicken Broth
 Served with Rice, this is the first time made these 
Thighs they were wonderful, as well as the 
Brussels Sprouts this is a meal that I'll do many more times


Thanks for looking


Monday, November 4, 2013

Salmon Grilled on a Wine Soaked Ceder Plank

Ceder Plank in Pinot Grigio for 5 hrs.
Salmon seasoned with Lemon juice, Butter, Dizzy Pigs Raging River 
Rub, and Dill
 Ceder Plank with melted butter
On the grill @ 400* direct
Pulled at 20 min.
Served with Twice Baked Potato and Asparagus. This 
was truly a wonderful meal, the wine on the ceder plank
 came thru the seasoning was perfect
Thanks for looking