What are you cooking for the 4th?

[fiatslug87]

Pork shoulder, almost ready for its rest! And a balmy 93 degrees today.

[Pete M]

big ol' slab of salmon  

[fiatslug87]

OK after 8 hours it's time for its rest. Wrapped it in butcher paper after 5 hours when it hit 160 degrees.

[derf]

Basic fare today.  Dogs, brats, and burgers.  It's the first time I've run the grill in years.  They turned out good.

[Minuit]

Nice thermometer.

 

Made some hamburgers, T-bone steaks, and pork chops yesterday. I'm not much of a cook, but they turned out pretty great.

[tugboat95]

Like red blooded Americans...we ate at a Mexican restaurant. And man it was good. Escaped the heat and humidity of the southeast AND rented a condo in Boone, NC for a long weekend. 66 degrees at top of this mountain.

89 Comanche
Eliminator
2wd
4.0L
5 speed PukeGoat
Factory Original

[Pete M]

1 hour ago, tugboat95 said:

66 degrees at top of this mountain.
 

 

[fiatslug87]

21 hours ago, Minuit said:

Nice thermometer.

Accuracy matters in everything.

 

And the final result

 

 

[fiatslug87]

And for today, beef ribs.

[silvertwinkiehobo]

On 7/4/2020 at 6:44 PM, Pete M said:

big ol' slab of salmon  

 

Ohhhhh, I had a recollection of some King Salmon cooked in cinnamon applesauce. I love it when the memory is so strong, you taste it on your tongue.

[silvertwinkiehobo]

Yesterday, Ashley (Mrs. Maveric) cut a nice big brisket in half, and cubed one half so it could be coarse-ground for brisket burgers, chargrilled by Joe, topped with cheese and on nice local-made buns from HEB. Sided with mac&cheese and smoky BBQ beans. Sorry, no pics, but we also watched The Patriot.

[fiatslug87]

~5 hours later, used mesquite on this one