We're getting a little tired of Q-ing in the rain, but today we did butt steaks (just happened to stumble on them at the store) and Italian sausages on the ECB with apple and cherry. Ran sorta minion at around 250°, ran out of lump (the horror!), but produced a decent product anyway, with mustard and rub on the steaks (then a glaze of Heinz Kansas City, don't laugh), and nothing on the sausage.
Sides were our VERY OWN LETTUCE (if you count buying a big pot of lettuce plants 'our very own') and tater salad.
This is now my absolute hands-down favorite way to make tater salad: I nuked four small yellow taters until just done, and as soon as they were cool enough for me to handle without crying, I smooshed them down a bit, the skins fell off, and the flesh was stirred into the mayo/mustard/pickle juice dressing with minced onyawn and celery.
We need more lump. And a no-fuss rig. But that is another story.
The Rain, The Pork, and Other Things
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Re: The Rain, The Pork, and Other Things
good Satdey fixins rat cher - - - also be digg'n dat patriotic plate
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Re: The Rain, The Pork, and Other Things
OldUsedParts wrote:good Satdey fixins rat cher - - - also be digg'n dat patriotic plate
Thanks, OUP! Just got the plate yesterday.
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Re: The Rain, The Pork, and Other Things
We also added a reverse sear (on a gas grill) to the sausage to blacken them up a bit.
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Re: The Rain, The Pork, and Other Things
I think it looks delicious!!
Weber 22" with SlownSear
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Weber Smokey Mountain 22"
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