This first cook was done on my Char-Broil CB-500X and is my favorite small charcoal tailgate type of grill. It was setup on the left side indirect with a double layer of cooking grids and the right side with straight direct cooking on a single grid. The fuel was a chimney full of that great Ozark Oak lump charcoal and a couple of chunks of hickory for my smoke.
The cook consisted of 4 nice big pork steaks, 4 of my homemade 60/40 white burgers, 8 regular 72/28 burgers, 4 of my homemade Texas hot links, and a plate of hot peppers.
I started the pork steaks first on the indirect side of my 2 layer grill since they will take the longest and then added my peppers to the direct side so I can eat some of them during the cook.
I then grilled the balance of the cook on the direct side of the cooker.
Later in the cook, I glazed my pork steaks with a blend of sauce and some real maple syrup.
The results of my cook.
The cook came out great.
This second cook was done on my GMG Daniel Boone pellet cooker burning hickory pellets. I added my second raised grid for this cook.
This cook consisted of 3 slabs of loin back ribs over a pan of Rick Salmon’s Pit Beans.
I like to put meat over the beans so the drippings will go into the mix for additional flavor.
The bean recipe is killer!!