Char-Griller BBQ Barbecue grill smoker food pictures

Char-Griller Grill and Smoker Pictures of Food I have Cooked gryniewski home
The grilling and smoking results from my back yard in Orrville Ohio

Char-Griller makes a great grill/smoker and here I have collected pictures
from the grilling and smoking I have done.

Can you guess what is under all of these towels?

Yep! It's pulled pork. One of two pans of pulled pork I ended up with after a long smoke: top

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This batch came out very tasty and very moist. Great smoke ring too.

I did 3 pork shoulders and started at 10pm at 225 on the smoker. I pulled them off at 4:30am or so
and they were all around 175-180 at that time.

I wrapped them in foil and towels and let them sit for 3 hours until they were cool enough to get
in the fridge. I went to bed for a while and when I got up I took them from the fridge, added
apple juice and KC Masterpiece to the pans and covered them with foil and tossed them in the oven at
300 degrees for about 2 hours - they were at perfect pulling temperature then.

After another rest I drained off most of the juices - pulled the pork - added back in some juice and covered
them again. When we were all ready to eat I popped them back in the oven at 300 for 30 min and it was steaming
hot and juicy! Delicious.

I put most of it in freezer bags and tossed in the freezer but left enough out for leftovers for the next couple days.

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That night I had to cook some monster stuffed burgers and a few ribs and veggies.

Those burgers are huge! Stuffed with pimento cheese spread and aged swiss, topped with swiss
and 4 strips of bacon and a little sprinkle of Pappy's original and cracked pepper throughout.

The ribs are from the day before. I smoked them and indirect grilled them then foiled them
for the fridge. I cut them up in pieces parts, dipped the parts in Sweet Baby Rays and then
let them cook with the burgers until super tender and sticky - they came out great.