Saturday Smoke
Every Saturday I cook meat for the week. Here are 6 breakfast sausages and 12 bison honey garlic at 225F. A chicken smoked next at 275F. Ride the heat to 400 to grill pork chops and pork tenderloin souvlaki. And to celebrate Mother’s Day early, 4 ribeye at 500 for the finale. It saves time and fuel and makes the week so much easier.
u/BeYourselfTrue — 5 days ago