Pulled Pork, Dyn O Mite

Start with a Grade A Shoulder . I am a big fan of fresh market.

Rub fresh ground Black Pepper . Of course you may make other choices, black pepper however is quintessential  

This point i heat up some hickory wood chunks on the gas grill. Nice and hot until the start smokin' but NOT BURNING.

TURN OFF  THE GAS!!! . Smokin' 'em for 6-8 Hours until a nice "skin' develops on the roast .. Oh yeah, 180º is perfect. 

Here's your roast. nice and toasty 

Wrap with Foil, I am Very fussy 'bout wrapping.. like a burrito. i learn it from Taco Bell, (which I no longer Frequent ). Ha Ha, but it is  basic burrito wrap, nice and water tight 

Pop in the oven at 200º for about four-6 hours. meat temperature about 180º  Use a 

thermometer!!

I chop it on a board with a cleaver, but at this point it is so tender , you could us a fork or a knife 

Enjoy with your very bestest friends. 

Ribs , the best

these are fresh market baby backs . that is a cast iron skillet on the left with smokin' charcoal ( I use premium grade lump hardwood, NO briquets)  and hickory chunks  The foil cover is use to control the temperature. As usual I have ignited the charcoal with the gas burner. However for this phase i turn of the gas. I am looking for a temperature of 180º

six hour on the smoker with a phase out of hickory onto plain charcoal  the ribs begin to look  dark pink with a nice" skin"

wrapping with foil .
at this point I rub Fresh ground Black Pepper , Red Pepper or  fresh ground Ginger, or Ginger with bitter orange.. (that's a Goya Brand product)

Four more hores on the grill or in the oven at 200º. And Whalla !! lip smackin' good

Mark's fabulous homegrown West Virginia Kosher Garlic Dills 

a real treat to eat

1/3 to 1/2 cup of kosher salt or sea salt
1 cup of garlic cloves or less
1cup of white vinegar
1 table spoon of mustard seed
1 tablespoon pepper corns
10 grape leaves
10 sprigs of Dill
Water
Fill the bottom of  jar with 1/2  the mix of all
Fill 1/2 jjar with cucks
Repeat . Pour in vinegar and fill to top with water
You can put in Basil and or a bit of hot pepper mmmmm
Put cover on it . Let sit for 4 to 5 days rolling daily
To mix
Then refrig it
U will miss them when their gone!

Chicken, pimentos on the grill

Smokin' the Habs

I have found a pretty neat way of cold smoking meats and peppers on a
gas Grill . I only use the gas to heat and ignite the Wood, or coals which are in a cast iron pan. the lid is used to control the temperature.
It is quite easy to keep the temperature below 200º, which by any other method is nearly impossible.
these Home grown peppers, will be dehydrated at 140º for several days, and come out with a lite hardwood smoky flavor.

Sure fire Beef Brisket

This is  a photo journal of a step by step process to create a mouth watering lip smackin' brisket.
Most important DO NOT ALLOW THE TEMPERATURE ON THE GRILL TO EXCEED ABOUT 190º smoke with mesquite for beef, but other woods may be ok.. 'cept hickory . Save that for da' pork.