Meat Lover Weekend Cook in Toronto-Heavy pRon

Mr. L and I decided just to have a good weekend and cook stuff we wanted to eat. Brisket, Beef Ribs, Pork Ribs,Tomahawk Steak and Some Pork Belly.

We even got a chance to take a nap outside as we took turns watching the fire.

12 lb packer. Salt and Pepper only.



3 racks of 4 bone in Chuck Rib. Salt and Pepper only.



Meadowcreek started and meat ready to go on at 5:15.


Meat in the cooker.




Beef Ribs


Brisket


2 hours in cook for Beef Rib


3 hours into cook for Brisket


Work area at 10:00 in the morning


This was our lunch. 30 oz. 21 day home dry aged Tomahawk Rib eye. Went into the smoker for 40 min.



Just pulled it out of the smoker



Sear on the smokey Joe. 45 seconds a side





Rested and ready to eat


I love fat...








Grilled Pork belly with a simple Filipino marinade



Multi tasking on the cooker


We did 2 Racks of Side ribs.


Into the cooker


Brisket







I didn't take as many pictures as I wanted to. I'll make sure to do that next time. I missed finish pics of the Beef Ribs and a pic of a finished plate.

All in all just a great day to cook.

Thanks For looking!