Hi all,
I enjoyed a wonderful BBQ day today!
Rubbed a 3lb pork butt with smoked paprika, salt, sugar, garlic powder, mustard powder.
Seasoned 2 2lb beef chuck with salt.
Seasoned some asado de tira with salt.
The kettle temp was from 250 to 300.
Butt and chuckies in the kettle, bricks and foil set up:
After 1 hour:
Close up:
Added asado de tira:
1 hour more:
Asado ready to go in plate:
Asado was a little chewy, but very tasty.
Side dish: salad with tomatoes, extra virgin olive oil, salt and Modena balsamic vinegar:
Butt and chuckies after 4 hours:
Moved in the gasser (to save lump charcoal):
The chukies were probe tender after 6 hour, the butt was ready after 7 hours.
Pulled butt:
Pulled chuckies:
Everything was very tasty and I enjoyed cooking a lot!
Thanks for watching and have a good day,
Gianni
I enjoyed a wonderful BBQ day today!
Rubbed a 3lb pork butt with smoked paprika, salt, sugar, garlic powder, mustard powder.
Seasoned 2 2lb beef chuck with salt.
Seasoned some asado de tira with salt.
The kettle temp was from 250 to 300.
Butt and chuckies in the kettle, bricks and foil set up:
After 1 hour:
Close up:
Added asado de tira:
1 hour more:
Asado ready to go in plate:
Asado was a little chewy, but very tasty.
Side dish: salad with tomatoes, extra virgin olive oil, salt and Modena balsamic vinegar:
Butt and chuckies after 4 hours:
Moved in the gasser (to save lump charcoal):
The chukies were probe tender after 6 hour, the butt was ready after 7 hours.
Pulled butt:
Pulled chuckies:
Everything was very tasty and I enjoyed cooking a lot!
Thanks for watching and have a good day,
Gianni
