Looks delicious. If that setup works for you, great. Have you ever considered a smoker? I got one from the wife as a birthday gift last year and the resulting pulled pork is fantastic. Hmmm....monroe county....what time is dinner?
I recently built a smoker, a little bit of engineering went into it, the way the heat and smoke both flow and what not, I broke it in at a friends catering event, it had 49lbs of meat in it, and it did a great job. I recently smoked a 21 hour 16lb brisket on it. It was the best brisket i've ever had. I couldnt slice it fast enough for all the reaching hands. Of course i make my own rubs, BBQ sauce is definitely not necessary.
this guy was injected with a peppery blend of ... bath... and than dry rubbed. Heres a pretty boring action shot, apparently i have no after shots...
Heres another recent BBQ just for the wife and I. our box freezer died so i had to make what was still save-able. i didnt have a lot of time, so i used my quick cook method for the ribs. its pretty easy, cook indirect over 350 or so for abotu an hour and a half, rub them, Put them on a grate ontop of a baking sheet, fill the sheet with your choice of fluid, water, apple juice, beer. check it every half hour. of course add some wood to the fire, the last 15 mins or so on the grill if you want sauce, put it on! Cooking the ribs this way is so fast, and makes Incredibly, unbelievably tender/perfect ribs. If your into BBQing this proccess seems a little ... fast and .wierd.... but it works great.
Than just some beef short ribs to the side with olive oil basil and garlic.
i cheated and started them in the oven due to lack of time...
Smoked beef jerky
Bacon, takes about 76 hours to make total. between the brine, resting, and smoking. If you ever plan to make some home made bacon, please look into pink curing salt. i use it in my bacon and jerky,
This is a maple smoked peppered bacon.
Along with jerky i also make cold-cuts every now and than, This is pastrami which is still uncooked getting ready for the smoker, some rotisserie peppered turkey breast, and an awesome french toast ham a friend and i came up with. we glaze it with this blend of basically everything you would expect to find in french toast with some other special ingredients, and smoke it with maple wood. It is amazing, a little sweet, and the left overs make amazing ham salad if your into it.
I am kinda big into BBQing, smoking specifically. you should see my set ups...
I went from a gas fired smoker to an electric recently. Electric is SO much easier to control the temperature, like a Ronco cooker - just set it and forget it. Here's a brisket we recently did. Spent 5 hours in the smoker at 225 degrees and came out to raves by the diners. Doing 4 racks of ribs for a picnic here tomorrow. Mmmm, I'm getting hungry.
Its a weber smoking mountain. Basically I filled the entire charcoal ring to the top then started a chimney with about 20 charcoal in it then through it on top of the unlit charcoal and assembled the smoker. I did have to add another 20 to 30 briquettes later which I just through in through the side door and moved around with tongs while I was adding more wood for smoke.
What your talking about is using a regular grill. This mine is a vertical smoker with a water pan (I leave mine empty covered in aluminum foil) between heat and meat for the indirect cooking. Here is a stock photo.