Not that I have something new. Recently I did another pork shoulder roast, and it turned out very nice. Some of the family asked me to back off on the spices a bit, so I lightened up. With pre-seasoning the meat before cooking there is always the risk of going overboard.
I am thinking that I need to actually plan some more adventurous cooking. I love the standard cuts of meat, and I really like the way the Char-Broil Silver Smoker makes cooking relatively easy. However, I intended this barbecue adventure to be adventurous. So, I must explore some ideas and try some new things.
Tomorrow, provided the predicted rain in our area is not too bad, I will do some pork chops. I have done steaks and chops via indirect heat several times, and really like the infusion of the smoke flavor. I will probably drop the grill grate onto the fire box and do a little direct heat to finish.
I am still seeking sources of charcoal and wood that might be a bit less expensive. So far the bags from the local Safeway are as reasonable as I can find. Most of the specialty houses on the Internet are a bit pricey. Name brand apple wood? Hmmm.
My vacation starts in a few days. I will be away for about two weeks. Heading to Medford, Oregon. I will, of course, keep my eyes open with regard to all things barbecue. I might find something interesting to share.