I do indeed LOVE my new grill Cooksie! Tonight was a grilled pizza topped with mozzarella cheese, green peppers, baby bella mushrooms, black olives, grape tomatoes, canadian bacon and green onion tops. I have a tendency to get a little carried away with the toppings
I could really go for that pizza. I love the toppings! I think we're just about ready to buy a new gas grill. We have to have one that fits on the patio, so it will be small. I just want to be able to cook in the shade and cook whether it's raining or not.
8 lb pork butt, trimmed a little, tied, rubbed, and ready for the overnight stay in the refrigerator:
Out of the smoker, rested a bit, pulled the bone out, and started pulling it apart:
My tale : Not perfect by any means, but pretty tasty and a fun learning experience. Next time I probably won't tie the meat at all. I kind of think that is one of the factors (or perhaps I just tied it too tightly) that led to such a looonnnggg cook time, about 11 hours total. I'll also probably just score the fat and skip the trimming. And, next time I won't trust my meat probe (pos that's going back to Academy). I ended up wrapping it in foil for about the last hour. The meat probe was still not reading 195, so I brought it in and was going to put it in the oven. On a whim, I decided to use my kitchen thermometer just to see if the meat probe was wacky. It was. Temp of the meat was at 200. Lucky, lucky!