What's for supper?

[TheGreekTitan]

Dude! That looks awesome.

The wife introduced me to artichokes some years back and I love them. I'd love to try grilling them. Would you be willing to give me some details on how you prep and cook them?

I'm looking at replacing my cheap ass, 7 yr old grill next spring. Now you've got me researching ceramic cookers......LOL

Thank you, and it was delicious.

Fruits and veggies on the grill I usually keep pretty simple. For the artichoke I boiled it for about 15 minutes. Then just cut it in half, grill it flesh side down for about 1 beer (Sweetwater 420 I think that day) or around 15 min. on Med / High heat. The mango went on at the same time, but no pre-boil required.

When I pulled them off I put some sea salt, cracked black pepper and lemon juice on the artichoke. We like them with either a little bit of melted butter for dipping or our favorite, my homemade lemony hollandaise sauce. For the mango, just drizzle with a little honey and you're good to go.

[CptnBlues63]

Thank you, and it was delicious.

Fruits and veggies on the grill I usually keep pretty simple. For the artichoke I boiled it for about 15 minutes. Then just cut it in half, grill it flesh side down for about 1 beer (Sweetwater 420 I think that day) or around 15 min. on Med / High heat. The mango went on at the same time, but no pre-boil required.

When I pulled them off I put some sea salt, cracked black pepper and lemon juice on the artichoke. We like them with either a little bit of melted butter for dipping or our favorite, my homemade lemony hollandaise sauce. For the mango, just drizzle with a little honey and you're good to go.

Thanks man, I appreciate it!

I'm going to have to try this soon..........soon's we find some more artichokes. I'm not sure why but they're not common up where I'm living. We've been finding them at Wal-Mart (of all places.....LOL) in the big city. The wife is off to the city on Wednesday so I'm going to get her to stop and look for some so I can try that out.

Typically she boils them. All she does is add a bunch of garlic to the water and toss em in until they're done. We've been dipping them in Miracle Whip but I'd like to try a hollandaise. Crap, now I'm hungry......LOL

[TheGreekTitan]

Liberal amount of soaked Pecan and Hickory chips.



Pork shoulder slathered with yellow mustard and copious amounts of John Henry's Apple Rub.



Some apple juice in the pan.



Good to go here.



Set it and forget it. The Egg maintained a perfect 250 deg. for just under 5 hours.



Desired temperature reached, time to pull this bad boy off, wrap in foil, then a towel and into the cooler until we're ready to eat.



Bad pic, I know, but look at that bone come out so clean.



No caption required....



Served it up with some homemade coleslaw, southwestern baked beans, some pickles and siracha for dipping. Awesome!!!!

[Cody44]

That almost looks too good. My mouth is watering just from the pictures.

[TheGreekTitan]

That almost looks too good. My mouth is watering just from the pictures.

Thank you, it really was great! Amazing what a low and slow cook on a cheap cut of meat will do.

[TheGreekTitan]

This is a cut I do a few times of year because it is just ridiculously good. I usually get it with the bone in, but my butcher didn't have any left. Worked out just fine though.

Just a small, little 4 pounder, nicely trimmed.



Olive Oil, Worsteshire, some spices and lots of herbs.



Hickory and Pecan chips. Mirepoix in water, I sometimes turn into an au jous. Indirect heat at 325 deg.



Pull it off at 135 deg., because it will still cook while resting. I want it to finish at about 140 deg. for a perfect medium rare.



After resting for about 30 minutes.....It's dinner time!!!

[FightingFish]

GT, your food looks phenomenal!