First cook in the new house. Nice prime Costco packer. Trimmed and injected, then SPGO and let it sit in the fridge overnight. I'll put it on in the morning before I go to work - should hit the stall about the time I get home.
Tonight it's a cigar as I run the smoker up and make sure it's functioning properly - looking just fine (once I found an outlet that worked...)
A grill, eggs are basically ovens and a pita to clean. Weber's are great charcoal grills and they offer a grate that swings up on the sides to add or tend to coals.
I've got a Char Griller with gas and charcoal sides plus a burner. I like it because it doesn't have the open back vent like most and the side burner is great for starting charcoal in the charcoal chimney. Online I ordered two more vents for the charcoal side and installed them on the gas side for even more control over flame ups and heat direction.
I’ve done it, meh, it was ok but it was too salty even for me, I bought a corned beef from Costco and just smoked it I probably should have soaked it in clean water overnight that brand of corned beef is generally too salty for me anyway
So, I’m planning on cooking a whole pig, that’s what I want them for, I’ve cooked pigs in the past and temperature is always an issue, knowing when it’s “done”. pigs have a tendency to cook uneven, I think having the temperature probes placed throughout to pig will help control that, and allow me to know if I need to cut it in “stages”
My buddy has a “professional” cooker that he’s going to let me use, and I have an event coming up large enough to justify about a 100# pig, I still need to source the pig but that shouldn’t be too much of an issue, I’ve got plenty of time.
There is an “irony” to it, it’s a police centric party
The turn out is usually about 75 people and we have been doing Costco burgers and dogs and I usually “take over” the grilling job so as to allow the actual host to not have to worry about it, I also enjoy cooking and it keeps me from getting too drunk.
While burgers are “easy” I personally think that they are gross no matter how you cook them.
I hope that the “lure” of a pig will get a few more people to show up, it usually does. My biggest “worry” is it catching on fire (less of an issue with a professional cooker) and getting stuck with 30# of left over pork, there’s always left overs and about 1/4-1/3 in waste (bone and inedible goop)