u/jtmann05

After many ciders, I put together this plate. Sauces are BBQ and ranch

Smoked at 250 until I got a decent crust. Starting mopping with a basic sauce of butter, onion, vinegar, mustard, a little water, glug of bbq sauce. Once it it around 170, I wrapped it with some of the mop sauce and took to about 185-190…probe tender. Let rest for about 45 minutes in the wrap and sliced

Served with cheesy potatoes, broccoli salad, mac salad

250 until decent crust, then starting basting with a basic mop sauce (butter, onion, vinegar, water, mustard, glug of Stubbs original). At about 165-170 internal I wrapped in foil with a little more mop and took to about 185-190 internal (probe tender, but not shreddy)

Served with cheesy potatoes, broccoli salad, mac salad

Served with cheesy potatoes, broccoli salad, mac salad

Served with cheesy potatoes, broccoli salad, Mac salad

Used my buddy’s Traeger with a blend. Mopped once the crust was set with a random mix of apple cider vinegar, onions, hot sauce, a little bbq sauce. Wrapped around 170 with some mop sauce and cooked until about 190. Let rest and sliced.

42” Pellet and El Patron direct heat cooker

Skip the rest if you don’t want to read anything too emotional.

Last fall, my Dad went into hospice care. He was my hero. He was also the person who taught me to grill and just cook outside in general. We spent many hours cooking together on the deck while drinking some beers and just enjoying our time outside. He passed away in March and I was left gutted, but also thankful for all of the time we had together I’m going to be building an outdoor space and kitchen in his honor and wanted the best of the best to get started. After years of pining after some LSG products, I fell in love with the idea of the El Patron. My old pellet smoker was also due for an upgrade, so i figured why the hell not. I know my old man is smiling down just waiting for the first cook.

42” pellet and El Patron from Lone Star Grillz

Skip the rest if you don’t want to read anything too emotional.

Last fall, my Dad went into hospice care. He was my hero. He was also the person who taught me to grill and just cook outside in general. We spent many hours cooking together on the deck while drinking some beers and just enjoying our time outside. He passed away in March and I was left gutted, but also thankful for all of the time we had together I’m going to be building an outdoor space and kitchen in his honor and wanted the best of the best to get started. After years of pining after some LSG products, I fell in love with the idea of the El Patron. My old pellet smoker was also due for an upgrade, so i figured why the hell not. I know my old man is smiling down just waiting for the first cook.

Can’t wait for my first cook!

Placed the order for the El Patron April 1. After a few weeks, I decided I wanted to add on the 42” Pellet.

Skip the rest if you don’t want to read anything too emotional.

Last fall, my Dad went into hospice care. He was my hero. He was also the person who taught me to grill and just cook outside in general. We spent many hours cooking together on the deck while drinking some beers and just enjoying our time outside. He passed away in March and I was left gutted, but also thankful for all of the time we had together I’m going to be building an outdoor space and kitchen in his honor and wanted the best of the best to get started. After years of pining after some LSG products, I fell in love with the idea of the El Patron. My old pellet smoker was also due for an upgrade, so i figured why the hell not. I know my old man is smiling down just waiting for the first cook.

Chicken and hush puppies from Long John Silvers, super greens from Panda Express, Mac $ Cheese from Chick-fil-a with LJS “crunchies” on top. 11/10

Used seasoned salt and black pepper. Smoked and then seared. Went a little over on temp for some of them, but overall very tasty

Used seasoned salt and pepper blend. Had to use my neighbors grill since I’m in the process of moving cross country and don’t have my stuff yet. I smoked these for a bit and then seared. Went a little over on temp, but they still were tasty.