Santa surprised me this morning with a brand spankin' new Weber One Touch Gold 22.5 incher:
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Not what's in my smoker, but what is gonna soon be going into the new grill. Hope everyone's had a Merry Christmas today:-)


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Best. Home. Grill. Evah.

:-)
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Nice bro, Santa hooked you up.

Shawn
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Sweet Mark!

Did a 25lb turkey in the smoker for Christmas dinner. Used a 5-day brining recipe from a brother on another board, and the thing came out super moist!
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Very nice grill, Mark. I've got a 30 year old one touch. All you'll ever need. :-)
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Thanks for the comments all. Gotta purchase a charcoal starter and we'll be in business:-)


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4.5 LB flat cut brisket with Boston Baked Beans under it for our Christmas meal.
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Some great looking eats and an awesome new grill!!!
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5 day?? Please elaborate because I love brined smoked turkey.
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Christmas Briskets.

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WOW, great treat Mark....I got a rock.

I'd like to pass on my most sincere thanks and well-wishes to all my CA smoker brethren
for their kind words and friendship over the years here. May 2012 bring you much joy
and happiness, good health and great smokes of all kinds. From the bottom grate of
my heart.
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Bone in Turkey breast goes on the smoker tomorrow. I will be sure to post up pics.

Shawn
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Cherry wood soaking since 5am,Spray bottle full of apple cider ready & Turkey rubbed down and chilling in the fridge and will be put on around 10am.


Shawn
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Back at you Brad! I'm a follower of this thread but I'm a big time newbie. I'm eager to get into it this summer.
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Decided the other day that it was time to kill off a piece of tri-tip that had been in my freezer for a bit.


Marinaded in cilantro chimichurri:
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6 hours in the marinade and going on the smoker w/ mesquite - I meant to marinade for only 4 hours, but things got in the way and I was delayed. In retrospect, for this smaller cut, my initial thoughts were probably right, 4 hours would have been plenty, or maybe I only needed 3 hours, but 6 was too much - it was too bitey from the extra time in the lime and vinegar:
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About an hour into the high-temp cook with smoke (300F-ish):
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Pulled, rested and sliced... Frack, the overmarinading screwed me here - that meat shouldn't be that color. Should have been more like medium. Texture was medium, but looks were that of well done. Phooey.
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Fixed with some killer Cuban black beans, white rice and a great, fresh, German style pilsner from the local brewery:
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To heck with the color Adam, that TT (and da beans) looks pretty darn tasty from my viewpoint:-)


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:-)

And Sudwerk rocks. :-)
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Getting ready to go into the smoker. A 4.5lb Berkshire pork belly porchetta. Seasoned with salt, pepper, fennel seed, rosemary, oregano, red chile flakes and fresh garlic. The original recipe doesn't call for cooking in a smoker, but I think it'll work nicely. Once done, i'll finish in a 500F oven to crisp the skin (mmm, cracklin's).

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Thanks and thanks Mark for the nudging to get me to try cooking a tri-tip that way rather than the usual grilling.

The beans and chimichurri recipes came from a website that Carlos turned me on to:
http://icuban.com/food/frijoles_negros.html
http://icuban.com/food/chimichurri.html
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I like where this is headed.:-)
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