I’m really looking forward to her sauce with the basil in it. Nice work Katers
Trying something a little crazy. Picked up some garlic cheese sausages and took the meat out of the casings. Mixed it with olive oil, JoeVirgilioVirgilios Mudicca and pork rub. Flattened it out and placed a hollowed out jalapeño in the center and filled it with shredded cheddar and then formed the meat mix around it. Then rolled it in the mudicca again and now they’re on the @webergrills Performer. #BBQ #bbqporn #weberforlife #weber #weallrubourmeat #foodporn #GloucesterMA #bbqporn #gloucesterbbqdelegation
Got to use Ryan and Wood Distillery Whiskey Barrel chunks for smoke. They sell them at the distillery. Directions- 15 Great Republic Dr, Gloucester, MA 01930
First arrange the coals around the inside perimeter of the bowl in a semicircle from 7:30 to 3:00
Next place a Weber lighter cube at the left hand start of the snake (or fuse) and get the left most coals going. Place come apple wood along the top and cherry wood chips sprinkled along the path of the snake.
St Louis ribs have been dusted with rub for an hour or so.
Place the foil under the grill grate and on top of the charcoal grate for an easy clean up. Once covered grill temps hit 200 degrees close the bottom vent so the handle is about one inch from being completely closed. Cover and don’t peek for about three hours when we will mop them for the first time.
Rolling smoke on some nice pork belly. Prepped by Eric Lorden and smoke is now happening on the @webergrills Performer Cherry and apple wood for smoke. Plan to smoke at grill temp around 200 until internal temp is 150F.#BBQ #bbqporn #ilovegrilling #weber #foodporn #weberkettleclub #GloucesterMA #weallrubourmeat #foodie #paleo #nomnom #weberforlife #bacon