Sriracha Beer-can-less Boulder

squirtthecat

New member
Fire in the hole!

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Skinned and rubbed with love.

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And onto a beer can holder stand. Minus the beer can.

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Adding some extra smoke. ;)

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We'll check back around 3:30 or so..
 

sparky

New member
I've also got a center cut pork loin marinating in half a bottle of this.

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I'll toss it on when the turkey comes off.

i'm looking forward to this one. on a pork loin too. oh ya. i love citrus stuff. screwdrivers, mai tais, cranberry margaritas. :)
 

squirtthecat

New member
Turkey is almost done.

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Close enough, and parked in the crock pot with about a half cup of water. Need some gravy for dinner.. ;)

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Getting a longer burn time with the AMZSPS on the side of the grill, out of the direct airflow.

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squirtthecat

New member
It turned out great! Crappy cell phone pics forthcoming.

About 3 hours in the crockpot - after pulling it from the MAK at 150-ish - Wa La!

Pulled Turkey Breast. Sorta.

I started the cuts with a boning knife, and then just peeled it all apart with my HazMat gloves.

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Pressure blasted some tough-as-nails garden beans on top of carrots and red taters. Chicken broth and Cajun Power Garlic sauce for flavor. PDG!

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Lots of good eats for dinner this week......
 

ACW3

New member
The boy does like his Sriracha!!!

Art

That reminds me, I bought a small boulder a while back to try your Sriracha approach for lunch meat. Must give it a try.
 

Kite

New member
Why did you remove the skin? I thought it would dry out if you do that. Apparently it didn't?
 

squirtthecat

New member
We don't eat the skin and it usually turns out rubbery anyway. This way I can get more smoke and flavor into the actual meat.

Doesn't dry out at all.
 
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