Veal Parm Sandwich

Finally, we decided to make a homemade veal parm sandwich. It was so good!

Pork Bracciole

Threw on some pork bracciole on the kettle last night. These were made in our local butcher shop and were very good. It has been awhile, since we had some.

Dry Aged Porterhouse Steaks

These were two nicely dry aged porterhouse steaks, done on the kettle, with regular Kingsford charcoal briquettes. The steaks were seasoned with kosher salt, black pepper and garlic powder.
Seared over direct heat, to seal in the juices and then put them on the cooler side of the grill, to reach a med. doneness.

Boneless Turkey Breast wrapped in Bacon and MOINK.

Smoked a 2.2# boneless turkey breast and some MOINK balls to keep it company, on the drum smoker. Turkey breast was brined overnight and then pat dry with paper towels, before being seasoned and covered in maple bacon. In the smoker with Reg. Kingsford Charcoal and apple wood chips. Once the breast hit an internal temp. of 178 degrees, pulled it off the smoker and let it rest. Came out extremely tasty, juicy and moist.

The begginings of Burnt ends....

Took the point of the brisket that was previously shown in the earlier post and cubed it, throw in the tray with our BBQ suace and back on the grill for "Burnt Ends". This is a must try, if you haven't already.

A look at Brisket ready to eat....

Brisket is done. Very moist and juicy, not much bark, but the flavor makes up for the bark. Served with baked Idaho potato and Vidallia onions cooked with butter and garlic, all done on the grill.

How a great brisket gets done.

Brisket gets injected and sits for 4 hours in the icebox. Topped with kosher salt, black pepper, garlic powder, and onion powder. Then on the grill in indirect heat with a temp. probe, looking for 160 degrees internal, to then foil and cook till 185-190 degrees.