Memorial Day Barbecue on the PR36 Smoker
June 10th, 2011I hope everyone is staying cool and enjoying plenty of barbecue. I just love cooking and eating in the back yard!
On Memorial Day, Marlin and I got together and cooked a whole bunch of stuff on Meadow Creek’s PR36 Backyard Smoker. The PR36 Smoker is small, versatile, and easy to use. For indirect (low and slow) cooking, we build the fire beneath the drip pan. Or you can build your fire on the drip pan for direct heat grilling.
Here is a photo album to get your mouth watering and your brain spinning. We cooked meatloaf, pork tenderloin, a whole chicken, potatoes, onions, and steaks. Was it ever good! 🙂
Have fun,
Lavern
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Tags: Barbequed Food, meadow creek smokers, pr36 bbq smoker, smoked chicken, smoked meatloaf, smoked onions, smoked potatoes, smoked steak, smoked tenderloin
June 13th, 2011 at 3:03 pm
Looks great! Is that a horseradish topper on the steaks?
~elh
June 14th, 2011 at 9:21 am
No, just chopped onions and peppers. 🙂
August 27th, 2013 at 12:31 am
At what time did you start and what temp. Did you keep? How long did it take for everything? Don’t potatoes and onions cook faster? Did you put them at the end? These cuts of protein cook fast, did you guys smoked it all the way? Or at different stages?
Everything looks excellent!!
Alejandro
August 27th, 2013 at 8:30 am
@Alejandro, I don’t have notes of this cook and it’s been a couple years, but we’d shoot to cook at 225 degrees and remove each item as it’s ready. Yes, the meatloaf, tenderloin, etc, get done in a couple hours. We would have had smoke the entire time, cooking with hardwood charcoal. It was indirect cooking with a drip pan between the fire and the meat. We put everything on at the beginning; the potatoes probably took longer than anything else. It takes surprisingly long to make them soft on a smoker.