What’s on the Grill

I've invited my billiards team over for a rib fest next week. Like most bbq peeps, I do think my ribs are top of their class. At least in my circle.

It'll be 6 of us, to enjoy food, beer, pool and music.

I'm looking forward to cooking.

So far, my menu reads as follows;
- Ribs
- Beer


I have some serious work to do. :D
 
Thursday I did this. Smoked a pork roast for pulled pork. Smoked a brick of mozzarella.
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Which then turned into this. BBQ Pizza. Homemade Beer Sourdough crust. Layer of Provolone cheese. On top of that goes the pulled pork and caramelized onions with a Bourbon Pineapple BBQ Sauce. The whole thing topped with the smoked Mozzarella.

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mcblink said:
As a bonus, the breeze is just so, that we are also smoking cheese on the propane side with zero ignition/heat....

Frikkin' hilarious lol


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I wanna smoke some cheddar this fall….along with some serious salmon….I slacked off last winter with the plague and all….
I have a ton of alder for the salmon, but I’ll have to read up on the cheese.
:cheers:
 
Thatbastarddon said:
I wanna smoke some cheddar this fall….along with some serious salmon….I slacked off last winter with the plague and all….
I have a ton of alder for the salmon, but I’ll have to read up on the cheese.
:cheers:
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Cheese is pretty easy, given that you can keep it from melting through the grill lol

I love smoking cheese man. If you keep it around a couple weeks afterwards, the smoke flavor really penetrates a bit deeper, and mellows on the surface....
 
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