NGD for ME!!!!! Thanks BP!

[PeteDuBaldo]

Obligatory photos:

I had to start by making a few mods, but they turned out rather well - even with the finish!

I've got a fattie on there now, and tomorrow I have 12lbs of pork to smoke & pull.

"Almost Vegetarian Fattie" w/ double bacon lattice, 12oz ground hot sausage, cheddar and monteray jack cheese, with corn and chopped green beans (just for S&G), w/ Hastybake rub.

 

[browndog]

New Grill Day... I love it. Great post count BTW.

 

[Sweat]

LOL nice Pete, that thing looks awesome, and yum pulled pork, and man a fattie, too bad thats against my diet, enjoy that BP smoker

 

[RobW]

so killer

 

[peterd79]

i saw the empty deck and thought what the heck... and then i saw the great grill- that's going to be on my list of things to buy when i land my first house... this just brings all kinds of excitement my way...

 

[HCB]

Nice! But that ain't no vegetarian nothin'! Lol.

I smoke the veggies now and then dehydrate them to make my own spice rubs. I also use them for soups and rice and stews all Winter. Using a smoker is kinda like fishing. It is so relaxing.

Enjoy it, it sure looks like a good one. And let me know when youll be back for a gig at Ernies !

What is plugged into AC?

 

[John C]

Pete,

Nice grill and nice work on the deck. Man, I'm getting the urge for GOOD barbeque - might have to get back on BP's Smokers site; we need a new grill if I'm going to do it right.

 

[Lou]

Nick mentioned you were awaiting a delivery. Nice!

 

[bkrumme]

NICE! Smokin' Easy, Easy Smokin'

Outdoor cooking rules...

 

[fogman]

Awesome!!!

 

[MetroGnome]

.....and now I'm hungry.

 

[Headstock]

Cool factor 550.

 

[brasco68]

NGD now has a double meaning..love it! Nice setup Pete!

 

[TNT]

Nice ride!! You need to tweak it though!

Can you put some "speed" knobs on the controls??
How about, a "d-tuna" for a quick flame drop??
Also, some "fine tuners" to dial in the burner just right??

Did that come with a hard shell case??

 

[ThatsAgood1jay]

Has anyone ever mentioned that you look like Edward Norton with a beard?

 

[peterd79]

does it come in a lefty?

 

[Smellybum]

Matching Apron - good choice!

 

[Big Poppa]

pete had the experience from hell thanks pete..How were those steaks? The pulled pork will stall and you will panic..dont it is the process when the collagen from the meat turns to gelatin...we had some that took 16 hours the other day!

 

[RobW]

The pulled pork will stall and you will panic..dont it is the process when the collagen from the meat turns to gelatin...we had some that took 16 hours the other day!

This is quite true. I had read up on cooking pulled pork before the first time I tried it, and despite knowing about "the plateau" stage of the cook (and how that's where the magic happens...) I still got concerned when the plateau hit and stayed....and stayed...

I started the cook at about midnight the night before a party. I figured I had about 18 hours, plenty of time. I went to bed about 4am, and got up about 8 to check on it. It was cool and a little rainy out at that time which was concerning, but it was going great, so I added some fuel and went back to bed for a bit. When I got up and checked it again, it was locked in at the same temp. Noon came around - 12 hours in - still at the plateau.
I was really tempted to get it stoked up (Char-Griller Pro w/ side fire box) but held off and kept it low. It finally hit 190 at about 3:00 (15hrs). Pulled it off the grill, wrapped it up in foil and tossed it in the cooler with some towels on the sides. At about 6:00 I took it out and the bone pulled right out and the the whole thing pretty much fell apart. The bark was great, great smoke ring, everything. Just like out of a book or from a restaurant. Shredded it with a fork and added some vinegar sauce and it was the best pulled pork I had ever had.

It really is easy. The beauty of slow cooking is it gives you lots of time to do other stuff/prepare other food, sauces, etc./sleep in between the times you check on it, because the real key to it is just Leave That Thing Alone. <--a little Rush reference

 

[BrickGlass]

Your fork isn't big enough for that fattie. Actually, on second glance, that is one hell of a big fork/spatula/flipper/thingy. Happy BBQing.