Picked up a pork shoulder from Costco but they de-boned it, so now it’s half butterflied straight across the middle. I did throw extra rub on the exposed bits. Would you guys leave it flappy or cinch it up with kitchen twine? It’s going on the Weber kettle to smoke tomorrow at sunrise.
When life is busy, and you have a 90 minute window between appointments.. just grill and chill! Burgers for lunch and flank (marinated in Soy, OJ, and Garlic) for leftovers.
Waiting for parts to trickle in
65% 24 hour room temp proof. NY style on lowest flame
Just got these images back from Waltly, and man oh man am I impressed. Time to get all my parts together. I'll do the obligatory full build post when she's all done. Very happy with the look of the frame.
I really like my cast iron griddles, but is there any way to avoid hotspots under the burners when cooking indoors? Our stove has individual burners. I would love to get breakfast out faster for the kids and maximize griddle space. Am I not preheating enough? Should I preheat them in the oven? Would be nice to do omelettes, bacon, even a whole filet of fish etc. All advice welcome. TYA
