qIf it tastes good, that's what counts.
I've only done two. The first was a whole packer and came out really good. The second was a small flat and was kind of dry. Both cooked way faster than I expected.
(What internal temperature do you shoot for?)
q
Didn't check the temp but it felt right if that makes any sense.
Yep, makes sense. I go for about 203*, after I wrap in foil. That's about where all the collagen (connective tissue) breaks down and makes the meat juicy.
Check out amazingribs.com.
Is that all you could come up with Bobby Flay?I feel like such a slacker,..I grilled marinated salmon last night (wild caught) along with grilled asparagus,..along w/ mushroom risotto and baked pretzel rolls
Bacon wrapped fillet!
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Hell no!Is it time to clean the grill yet?
Is it time to clean the grill yet?
Hell no!
Flavor savor,just like moustache.
I wanted to. but would ,there would be no room for the wife.Take your grill on vacation with you?
Sounds yummy.Stuffed pork chops tonight, FTW!
Sounds yummy.
Pictures or its not true....lolStuffed pork chops tonight, FTW!
Pictures or its not true....lol
How was the upstate NY pizza? I never had pizza that far up north...any good?And cheese!
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