Didn’t grill today, but I did smoke a 10# picnic roast for pulled pork. Put it in the smoker with some pecan wood about 1400 yesterday, Temp was 165ish when I got home from the ER after midnight. Today about 0900 it was 195 so I turned off the (electric) smoker. Let it sit for about an hour, wrapped it in paper and some towels then threw it in a styrofoam cooler that came from our lab. Let it sit there out on the deck until 1330 when I took it inside to pull it. Temp was still 167 and I like to have burned off my fingers getting the meat shredded!
Took it to work and left it in the car until about 1830 and the temp was still 129 from being in the sunny vehicle. Poured a couple of pots of hot water (160+ degrees) from the Bunn coffee pot into the cooler to get the meat good and hot then ate about 45 minutes later. Thankfully we had cleared out the ER by then, and we were able to eat undisturbed for 20 minutes before we started to fill back up.
Fed the 2 ER nurses, Er Dr, Resp Tech, 2 ER clerks and a lab guy.
Still have 2.5# left…
Yeah I grill up some food and then throw it away so I can just experience the smell.
Increasing space in the trunk.
@yakkoTDI Yeah the trunk is the perfect place to “dry age” roadkill
Being in control of cooking my food! And those that eat it know not to complain.
It’s the drinking while you wonder if the chicken is past salmonella levels
@warpedrotors a little salmonella never hurt anyone.
/image the beer and wine
@2many2no Looks more like beer and water.
Swatting mosquitos landing on you with a spatula that’s also a cleaver.
My George Foreman Mimi Grillin’ machine does me well!!
@mycya4me Mimi who and why are you grilling her?
@yakkoTDI because it is so much FUN!!! & she LOVES it!.. hehehehehe
The sex!
@sicc574 I hope your porch offers privacy.
The answer is all of the above.
I actually like it for hanging out with friends.
No one grills alone (or at least they shouldn’t).
When someone else does it and all I have to do is eat. No cooking, no clean up, no dishes…
Didn’t grill today, but I did smoke a 10# picnic roast for pulled pork. Put it in the smoker with some pecan wood about 1400 yesterday, Temp was 165ish when I got home from the ER after midnight. Today about 0900 it was 195 so I turned off the (electric) smoker. Let it sit for about an hour, wrapped it in paper and some towels then threw it in a styrofoam cooler that came from our lab. Let it sit there out on the deck until 1330 when I took it inside to pull it. Temp was still 167 and I like to have burned off my fingers getting the meat shredded!
Took it to work and left it in the car until about 1830 and the temp was still 129 from being in the sunny vehicle. Poured a couple of pots of hot water (160+ degrees) from the Bunn coffee pot into the cooler to get the meat good and hot then ate about 45 minutes later. Thankfully we had cleared out the ER by then, and we were able to eat undisturbed for 20 minutes before we started to fill back up.
Fed the 2 ER nurses, Er Dr, Resp Tech, 2 ER clerks and a lab guy.
Still have 2.5# left…