Hey guys (and gals),
I'm new here. Been lurking for a couple weeks now, finally joined. I stumbled onto this site from the EBMM forums. I go by smalls there as well. I've learned a lot from the threads here and from BP's videos. Been a stickburner until now. I'm jumping on the spatchcock chicken bandwagon tomorrow, using hickory pellets for the first time.
Here's some pics of what I've been cooking lately:
First steak I cooked on GrillGrates (I love these things!)
Hawaiian Chicken sandwiches (Marinated in soy vey island teriyaki, grilled pineapple, on king's hawaiian buns)
and last nights dinner:smoked beef tenderloin-rubbed with plowboys bovine bold, lemon pepper, cracked pepper, smoked over applewood/hickory mix.
It was a little over done, my thermometer died on me so I had to guess on cook time. Still came out pretty good. Even though it's way more done than I'd like it was still really tender.
I'm new here. Been lurking for a couple weeks now, finally joined. I stumbled onto this site from the EBMM forums. I go by smalls there as well. I've learned a lot from the threads here and from BP's videos. Been a stickburner until now. I'm jumping on the spatchcock chicken bandwagon tomorrow, using hickory pellets for the first time.
Here's some pics of what I've been cooking lately:
First steak I cooked on GrillGrates (I love these things!)
Hawaiian Chicken sandwiches (Marinated in soy vey island teriyaki, grilled pineapple, on king's hawaiian buns)
and last nights dinner:smoked beef tenderloin-rubbed with plowboys bovine bold, lemon pepper, cracked pepper, smoked over applewood/hickory mix.
It was a little over done, my thermometer died on me so I had to guess on cook time. Still came out pretty good. Even though it's way more done than I'd like it was still really tender.
