Geez that’s insane. That’s food for a few people for days maybe. You have so much more room to do activities too. Kabobs or veggies. Throw some corn or something to fill in a little more space. Maximize potential. I love pork shoulder. Brisket too. Looks good. Almost as if you marinated the shoulder.
Overnight dry brine in the fridge with the rub on it. Both of these need to rest so when I pull them off I will jump temp and put vegetables on. Maybe squash today idk. Then when those are done I’ll cut the chuck roast, sauce the pieces, and put them back in for burnt ends.
When all is done I’ll yoink out the stuff inside and open the vents to burn off the extra food if there is any stuck and I’ll be ready for next week!
Damn, that’s a pretty good idea I never thought of cutting up the meat and then browning the ends.
I’ve marinated meat and due to allergies I don’t use much dry spices due to cross contamination. The more I’ve seen and thought about the whole slow cooking large cuts of meat the more appealing it is. I want so bad to get a small smoker but I just haven’t found one yet. Funny enough I cooked a Chuck roast yesterday. Pressure cooker though with carrots and green beans. Black berries for fruit.
Keep it up! I dig the meals and ideas I gain from seeing what all you put in it. I am more amateur chef than anything so any and all ideas help me learn versatility.
Also, I rotisseried my entire thanksgiving turkey in that thing last year lol. Tons of space for activities.
I guess I’m shallow minded. I never thought if what use it could really have. The room it is capable of holding. Item types, quantities. Neat.
Today is a grill day again, and the amount of space is bordering on silly. That’s an 11 pound pork shoulder.
Geez that’s insane. That’s food for a few people for days maybe. You have so much more room to do activities too. Kabobs or veggies. Throw some corn or something to fill in a little more space. Maximize potential. I love pork shoulder. Brisket too. Looks good. Almost as if you marinated the shoulder.
Overnight dry brine in the fridge with the rub on it. Both of these need to rest so when I pull them off I will jump temp and put vegetables on. Maybe squash today idk. Then when those are done I’ll cut the chuck roast, sauce the pieces, and put them back in for burnt ends.
When all is done I’ll yoink out the stuff inside and open the vents to burn off the extra food if there is any stuck and I’ll be ready for next week!
Damn, that’s a pretty good idea I never thought of cutting up the meat and then browning the ends.
I’ve marinated meat and due to allergies I don’t use much dry spices due to cross contamination. The more I’ve seen and thought about the whole slow cooking large cuts of meat the more appealing it is. I want so bad to get a small smoker but I just haven’t found one yet. Funny enough I cooked a Chuck roast yesterday. Pressure cooker though with carrots and green beans. Black berries for fruit.
Keep it up! I dig the meals and ideas I gain from seeing what all you put in it. I am more amateur chef than anything so any and all ideas help me learn versatility.