Yum-yum 
!
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In the 50’s and cloudy today not bad for winter temps…I’ve also seen 4 robins already, this is the earliest time of the year that I’ve ever seen robins in central Illinois… Spring is here if you ask me…
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I officially started my grilling and smoking season of 2023 yesterday…it was a beautiful day on central Illinois…
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Another great day, even though Lent is over I will still continue to eat fish and seafood 2 days a week…surf and turf today bromigos…
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First grilling of the season. Entraña, KC strip, sirloin, and 2 fillets from a half a beef I got last fall. No beer in the fridge, but I had this fruity stuff my wife likes. What a foul! I don’t drink hardly ever, but when I’m grilling, I always have a beer.
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Holy crap! That meat was awesome. I love entraña. It had been a long time since I had that cut. It’s not easy to get in OK. The fat on the edges of the sirloin and KC strip was like butter!
Had to polish it off with a very special tequila my primo in MX gave me.
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Well that didnt work.
Well, my old grill is about done, so I ordered this one today. Let’s see if it works out as well as I am hoping. It’s a combo propane/charcoal grill with a griddle plate included. They called it a 3 in 1 but I bet the adjustable height charcoal side could be rigged as a smoker as well. Can’t wait to get it built and going. Delivery on Thursday.
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Looks spiffy, is there a way to smoke on the propane side?
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I do t think so but the charcoal side would work. Pop a heat shield in there and lower the charcoal tray to be bottom and I bet it would work fine.
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Ok, finally the rain let up enough to set this baby up. Won’t get to grilling today but still, it’s ready to go. Tomorrow I will grab some charcoal.
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Nice looking grill. Looks like the best of both worlds. I’m sure you’re going to make some great meals with it.
Happy grilling. What’s the plan for the first meal?
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Thinking something like this.
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Ok, so my new grill is smoking away now, coated it down with Canola oil and am letting it burn off to season the cast iron. Picked up some supplies including a nice brisket to cook on the weekend. So how about some tips from you brisket cookers? I have never cooked a brisket to be perfectly honest and with it being a new grill I was probably foolish to start there but hey, I saw it on sale and here we are. What I understand is I need to trim much of the fat, season, wrap and let sit in fridge for 24 hours before cooking. The brisket is just under 15lb but I am sure much less once trimmed. I have read there is some debate about starting fat side up vs fat side down. Will go over unlit burner while the smoker box will go over lit burner. Shooting for a steady 225 on the brisket side as far as I have read. Now please, some pointers if you would 
This is what I am working with.
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Boneless 
Have fun buddy!!
Fat side up and leave it that way .02
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