- Thread starter
- #421
Looking good Thomas!
Venison/wild boar smoked with a cherry wood fire.
Tom
Wish they had more fat!Looks great! We require our hunters to shoot at least one hog per deer they kill. We get a lot of doe tags so they deliver a lot of lean pork.
Please stop that.
Just discovered this thread. This was last night, a tri-tip and corn on the cob:
View attachment 1130171View attachment 1130172View attachment 1130173
I’m pretty new to this. I’ve been using my Kamado for fairly straightforward grilling but I just got a smoking stone and I’m gonna start trying to figure that out. What type of meat should I start with?
I just finished 18 sirloin patties and 12 hod dogs on the pit. 1/3 pound patties and 1/4 pound weenies.
Lunch for the next 10 work days in a row.
That’s the way to start out.Finally able to post in this thread. Learned some stuff about the new grill. All in all dinner was delicious
Spare ribs
View attachment 1136838View attachment 1136839