Here this should cool you off.
I bet it weighed at least fifty pounds or more.
Sweet too.
I like salt and black pepper on mine.
[ATTACH]89844[/ATTACH]

[ATTACH]89845[/ATTACH]

How was that melon?

I did finish and everyone enjoyed the food.
[img]https://i.ibb.co/1m80mf5/100-5374.jpg[/img]
[img]https://i.ibb.co/CJVHDfN/100-5375.jpg[/img]
[img]https://i.ibb.co/nQtCtkc/100-5381.jpg[/img]
[img]https://i.ibb.co/pxySJSd/100-5384.jpg[/img]
[img]https://i.ibb.co/hcz4BZB/100-5388.jpg[/img]
[img]https://i.ibb.co/4pkYDDw/100-5390.jpg[/img]
[img]https://i.ibb.co/NpjpsQK/100-5393.jpg[/img]
[img]https://i.ibb.co/bJ9Tb33/100-5394.jpg[/img]

What a feast! Is that a plancha insert on your grill? I need that!

Those are GrillGrates, they use them for the steak cookoffs. You can order by length and they make custom grates for some models of pits. They're a little pricey but I use them all the time and worth the money. They will also come with that spatula to make flipping easy.

[url]https://www.grillgrate.com/shop-by-length/[/url]

This is talking about gas grills but they also work on charcoal.
[YOUTUBE]w8jJ1QM_m78[/YOUTUBE]

The melon is one of the sweetest ones I've had in a coons age.
Less than six bucks too.

By the way everything looks good and glad to see you using corn tortillas.

Thanks, I like those better than flour. I need to find a holder so they hols the taco shape after I roast them on the grill.

I played with the pellet smoker while being lazy for most of the day.


Cooked a rack for 4.? hours unwrapped dry style except a few spritzing and reseasoned the last 15 minutes.
[img]https://i.ibb.co/Z2VmGvd/100-5559.jpg[/img]
Even the scooby snacks were good!
[img]https://i.ibb.co/Tm38RGw/100-5560.jpg[/img]
Threw together a simple vegetable medley Au Gratin with a white sauce and cheese, baked a while then under the broiler
[img]https://i.ibb.co/gdYnhQK/100-5561.jpg[/img]
Made a rice dressing mix for sides
[img]https://i.ibb.co/VvJLQSC/100-5562.jpg[/img]

Sliced ribs after resting a bit
[img]https://i.ibb.co/sqhFjjw/100-5563.jpg[/img]

Finally made a plate with rice topped with that dressing mix and a little hot sauce for good measure and some Head Country Apple Habanero BBQ sauce for dipping.
[img]https://i.ibb.co/HGn9v1K/100-5564.jpg[/img]
The ribs were on point, perfect chew
[img]https://i.ibb.co/mzPVbdC/100-5568.jpg[/img]
And that Au Gratin was creamy and delicious, it had a holiday flavor due to me adding a dash of pumpkin spice to the cream sauce!;)
[img]https://i.ibb.co/WkpB3SD/100-5569.jpg[/img]

Gosh, you sure do know how to make me drool.
I wanted to run the smoker today to try out a turkey, but it was snowing and I did not want to deal with that so I had Eggplant Parmesan instead. Sigh........

I made a small batch of tasso and it came out fantastic.
[img]https://i.ibb.co/3FT750W/vlcsnap-2019-11-10-15h09m17s882.png[/img]
[img]https://i.ibb.co/NFDLyD8/vlcsnap-2019-11-10-15h09m56s131.png[/img]
[img]https://i.ibb.co/qnwspNB/vlcsnap-2019-11-10-15h10m04s962.png[/img]
[img]https://i.ibb.co/dgpgsZN/vlcsnap-2019-11-10-15h10m24s691.png[/img]

Ingredients:
1 pork butt sliced into 1" x 2" strips
andouille seasoning, I used [URL="https://targil.com/t/seasoning-blends"]Targil's[/URL] from Opelousas, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to get it. While you're ordering make sure to get all the other spice blends they offer. I'll leave a link below.

For the cure:
1 cup of brown sugar
1/2 cup of salt
1/2 cup of white sugar
1 tsp of cure #1, prague powder #1
1 gallon of water

Directions:
mix cure and add meat to a bowl or bag, make sure meat is covered and let sit in the fridge for 2 days.
After 2 days of brining, rinse meat to remove brine and pat dry with paper towels.
Season meat heavy with the andouille seasoning and marinate for 2 days in the fridge.
After 2 days remove and spread meat on a cooling rack to let the juices drip and dry for 2 hours, it's cured and won't spoil
Hang in smoker and let air dry for an hour then start smoking
Smoke the meat for 4 hours at 150 then bump the temp up to 200 for another 2 hours or till the meat gets to 165
Remove and let cool to room temperature
Vacuum package and freeze till needed.

Here's a short video of the process, sorry about the lighting.
[url]https://www.youtube.com/watch?v=iXZ3Ntium0s&feature=youtu.be[/url]