I would tuck into that with the quickness!Ground pork, pork chorizo enchiladas stuffed with sweet onion, poblano peppers, red bell peppers, black beans, topped with diced tomatoes with green chilies and queso sauce along with fresh chilantro. Side of refried beans, guacamole/sour cream for everyone else.
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What grill do you have?Was a couple Fridays ago.
Started it at 11pm. Grill was at 195 using the snake method 2x2. Brisket got to 162 at 645am.
Wrapped it in foil. Got the grill up to 250. But 1145, it was at 205. Took it out and let it rest for 3 hours. Was awesome.
Only thing I'd do differently is leave more fat on the flat and possibly do 2x3 to get temp to 230 or so.
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Just a cheap charcoal grill. Don't even know what brand. I've just sealed all the gaps with high temp silicone and tape so I can smoke or grill with it. It's not perfect, but it gets the job done.What grill do you have?
Mud, I've seen the pictures you take. I don't take good pictures, but yours are absolutely horrible. Nevertheless, the whole point of this thread is to post pictures of food, not just write about it. So, post some pics; regardless of how bad they are.Mrs Mud scored a bnls leg of lamb for Easter.
It's gonna be marinated in balsamic with rosemary and garlic. butterflied, grilled and served with garlic/herbed orzo, grilled veg (peppers/onions/asparagus) and my amazing carrot cake.