Grill/ smoker suggestions for this Saturday | TigerDroppings.com

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drexyl
LSU Fan
Mingovia
Member since Sep 2005
15082 posts

Grill/ smoker suggestions for this Saturday


I bought the kamado Chargriller akorn a month or so ago and have cooked some awesome stuff on it. Having never smoked any food before I've been really pleased. I think I'm ready to step my game up for Bama hate week. Any suggestions for this Saturday?

I've got some boudin that I'm gonna throw on the grill but looking for something to go with it.







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Coater
LSU Fan
Madison, MS
Member since Jun 2005
17373 posts

re: Grill/ smoker suggestions for this Saturday



Search htown's Easter pork loin

Eta
Here it is



This post was edited on 11/6 at 7:36 am


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LsuTool
Columbia Fan
Suck that tiger Tool, B
Member since Oct 2009
22760 posts

re: Grill/ smoker suggestions for this Saturday


Ribs are easy and chicken thighs are too





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weaveballs1
LSU Fan
Baton Rouge
Member since Jun 2010
1287 posts

re: Grill/ smoker suggestions for this Saturday


Pork butt. Rub with Tony's and brown sugar and let it sit for a few hours then throw it on at 250 for about 6 hours.





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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Grill/ smoker suggestions for this Saturday


Look for a Canadian bacon recipe for use with half or more of a loin.





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bbrou33
LSU Fan
Laughy Et
Member since Oct 2011
5817 posts

re: Grill/ smoker suggestions for this Saturday


Here are some I did:
Pork Butt

Ribs and Wings

Bacon Wrapped Stuffed Pork Loin (htown's method)

I also did chicken halves this weekend. No pics or thread was done, but they turned out beautifully.

Wait.. here's a pic

I love my smoker. I want to do salmon or something one day. May do another pork butt this weekend.







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drexyl
LSU Fan
Mingovia
Member since Sep 2005
15082 posts

re: Grill/ smoker suggestions for this Saturday


Chicken halves look great. How'd you do them?





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bbrou33
LSU Fan
Laughy Et
Member since Oct 2011
5817 posts

re: Grill/ smoker suggestions for this Saturday


Used this brine recipe. Although I only brined it for about 6 hours prior to smoking.
Took the birds out of the brine, rinsed with cold water, seasoned, then threw them on the smoker at 325-350 for a little over an hour. Once internal temp hit 170-175ish I took off. Really easy.






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