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Everything posted by Bgosnell151

  1. Threw a bunch of chicken legs and breasts on the grill. Did half with barbecue sauce and half with salt and pepper. Added some zucchini and squash and turned out to be a pretty good meal for the fam.
  2. Wait, what is this appetizer? Fried Provolone? I need more info on this!!!
  3. Grew up in York, PA. Every year our field trip was, in the spring Inner Harbor, and in the fall Gettysburg.
  4. just an update... everything turned out great on the butt... doing another tonight for a party tomorrow. woohooooo!!!
  5. Let me know if you need some more in-depth instructions on how I did it. They are very easy and taste great.
  6. Well, I failed. It reached 200° at 9:53 instead of 10:00. Jk, looks great and ready for it’s nap until 2.
  7. That’s awesome... a little jealous. I want one just to restore and keep for looks.
  8. Doing a butt that I started last night. I’ve renamed it Haynes King for when he becomes a Vol!!!
  9. Good morning and happy 4th if July. We’re slowly creeping towards our ultimate goal of stuffing our faces with pulled pork. We’re sitting at 165° right now. When I got up, the grill was holding at 218°, so slightly under target, bet rather that that out (like last time) or 375° and the butt at 265° IT. Party starts at 2 o’clock, so timing is looking spot on. I’m hoping for it to reach 200° sometime between 10 and 11. It’s 8:15 here now.
  10. And she’s on the grill. There read 250° when I put her on. I expect that to drop a bit with the cold meat added. Another half an hour to monitor her and then off to bed.
  11. Doing a butt for the 4th. Low and slow all night cook. Fire almost at 200°. Plan to level it at 225° and let her ride all night long.
  12. Think I’ll grab one right now.
  13. Great entry. I love stuffed Brie and never thought of cherries in it.
  14. I had that song stuck in my head Monday and Tuesday of this week after hearing it on 90s on 9. Thanks for putting it back in there!
  15. Thanks everyone! Tastes as good as it looked.
  16. Well, I decided that I haven’t done a good fatty in a while, and what seems more perfect for this months comp than stuffy sausage and stuffing that into bacon. I gathered my ingredients: sweet Italian sausage, thick cut bacon, mushrooms, cheddar cheese, and cooked ham. Started by sautéing the mushrooms, seasoned with some camp mix. Then I created my bacon lattes and rolled out the sausage into a square. After adding the mushrooms, cheese, and ham to the sausage, I rolled it tight and put it in the fridge. After it set for a bit, I then rolled the bacon around the outside of it. I through it on the KJ at 375° until it reached an IT of 145°. These are one of my favorite things that come off my grill. Soo good!!!
  17. I am a Royal Oak grilled and a KJ Big Block low and slow kind of guy.
  18. Yeah, like others have said, spatchcocked is how I cook all of mine these days. Cuts down on cooking time a bit, cooks it more evenly in my opinion and if you are adding any smoke, it allows it to get to more of the meat. When adding smoke to chicken though, I do it very sparingly and use a fruit wood.
  19. that bacon wrapped shrimp looks delicious. Did the cheddar cheese overpower the shrimp?
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