Crispy Baked French Fries. Serve on a bun with or without sauce, and with or without coleslaw. Never reheat with sauce applied, the acid will destroy the texture. Keep it polite please. I think it helps to have a mix of sizes, from small chips to larger (1-inch x 2-inch) chunks. You will also want to maintain a cooking temperature of around 225°. A general rule on barbecued pork is to cook it at about 215°F to 225°F for 90 minutes per pound. Pork shoulder, unlike the very lean pork loin, has a lot of fat in it. Just wish I had the NC recipe for cornbread sticks. I’d like to get more bark and not have to be glued to my house as long. Let's learn to do it with the gas grill you already have in a logical way that is easy once you understand it. Baste the ribs with sauce as you cook them, if you are using it. Read more about our affiliate linking policy. Beware: a 5-6 lb bone-in pork shoulder will NEVER get pull apart cooked in 4-6 hours at those temps on a standard gas grill, even if you never opened the lid. YES, It can be done, Weber gas grill smoked pork butt. I have a smoking box built-in my new grill. No oven time, kept the heat at 230*. I suggest a 4-6 pound Boston butt. The general consensus is 1 ½ to 2 hours per pound at 250 degrees, but it always seems to take me a bit longer. Rude or snarky remarks will be deleted. Should I refrigerate them first and then grill it after? Hi Catherine, good question! Lucky for you, we’re here to walk you through it, step by step, but this isn’t any basic Barbecue Boston Butt Pulled Pork Shoulder recipe. I was thinking crockpot, but there is no liquid...does it need? This means the meat is not over direct heat. That seems to be enough for me and only requires opening the grill hood once. Premade some Eastern Carolina vinegar sauce to go with it. Just finished giving my 4.5lb Pork Shoulder a good rub down, using Doc's recipe. But I always had a spare tank just in case. Test internal temperature of meat. I provided a suggested rub. Set the pork shoulder directly on the grate. https://barbecuebible.com/recipe/north-carolina-pulled-pork Hope that helps. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Crock Pot Pulled Pork from Butt the Right Way. It was spot on! 195° to 200° is good. Welcome to the blog. Followed the recipe to a T including smoking for 5 hours. Question is, did you have to keep adding water to the water tray due to evaporation? You can do the pork on a gas grill instead, though: Cook it at 275° with all burners turned on except the one beneath the pork; set a drip pan on the turned-off burner. Can you save the unused rub? Blended all together and rubbed all over. Set the gas grill to medium heat and place the Boston butt onto the rack. 2. Get the grill smoking. Let sit for a minimum of 15 minutes. I like to reheat on a sheet pan, I sprinkle with a little water on my hand (don’t overdo it). All modesty aside, I nailed it. Heat up your smoker to the temperature of 225 degrees. That allows the whole shoulder to have the air flow and receive the flavoring of the smoke. Grill for … Before you grill or pan fry a pork shoulder steak, marinate the meat in order to infuse its surface with flavor. Set the gas grill to medium heat and place the Boston butt onto the rack. One of the biggest sins of barbecue is to over-sauce perfectly good meat. About once an hour you will likely need to replenish the chip boat with more wood chips. If you’re looking to make tacos, burritos, rice bowls or even a breakfast scramble, then you need these Grilled Carnitas in your life! I followed the recipe to the letter, and I cannot tell you how superb both came out. Rub however was good. Cooking a 4 pound roast, allowing time for the barbecue to heat up and for the meat to rest once done, can easily take 9 hours, so start early in the morning if you want to have the roast done in time for dinner. If you’re doing ribs, you might want to baste them with a little more BBQ sauce. When I became quarantined because of the covid 19, I had plenty of time and a Boston butt in my freezer. So I use it on things like pork tenderloin or country style ribs. Per many experts, it doesn't matter. See the oven recipe linked below. Everyone can do this and it does not matter what kind of grill you have. I found the best way to check the temperature, since I don't have a gauge in the grill itself, is to put an instant read meat thermometer into an opening in the hood on the meat side (cool side) of the grill, and just keep checking it. This is on the indirect heat side. How do I reheat my ribs without drying them out?? Grills can consume gas at variable rates but your burners on low. If you don’t have a smoker box on your grill, wrap the chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape. 9. I tend to not do a lot of side dishes; it leaves more room for pork. Prepare your grill. You can include pulled pork in just about any dish to make it more mouth-watering. Rub the roast with the rub. Pork shoulder is one cut I encourage you to overcook. Grill to your liking. Elise is a graduate of Stanford University, and lives in Sacramento, California. BUT it does NOT adjust the text of the instructions. Be sure to let the meat sit, covered with foil for approximately 5 minutes … You set up the smoker box with flavored (hickory, mesquite, cherry, etc) wood chips. Great recipe thank you! Hi George, However, for basic planning purposes consider that a 6-pound pork shoulder cooked at 325 degrees Fahrenheit should take approximately 3 hours to reach 145 degrees Fahrenheit. Most of the world’s grill cultures serve pork shoulder well-done, that is, cooked to about 195 degrees F. This was May first try at this followed your plan exactly as peresented here, turned out perfect! Next put your pork shoulder on the grate, this recipe is based on a 8 pound piece. Marinate in garlic salt, paprika, brown sugar, and black pepper for 15 minutes, and grill. Fingers crossed! Place each pork butt in a 2 gallon resealable bag. 13. If your starting internal meat temperature is 150°F or so, this can take anywhere from an hour to two hours. 10 Reposition the roast: After 2 or 3 hours, during one of your hourly opening of the grill to refresh the wood chips, reposition the roast so that the side that was closest to the heat is now furthest from the heat. Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy to follow step by step photo instructions. If you have a time-critical cook, do it the day before and reheat. And the smoke? Use a rub of your choice. Didnt finish in the oven. Check out the oven and crock pot recipes. started it at 1:00 after marinating over night but I used a dry and a fresh herb rub, all the herbs from my garden. 3. After the masterpiece had rested the recommended time, I sliced some for our meal and OMGoodness, melt in your mouth perfection. Broccoli Salad with Bacon Hi Dan—can you skip the water all together? Every time you open the grill the inside temperature drops and you increase your overall cooking time. The temperature you want to maintain ideally is 225°F. If your grill has a hot spot, position the roast away from it. How many propane tanks will I Blast it up just on the side of the smoker box until … This looks amazing! Yes, it is a timely process but well worth the effort. I don't, but you can add flavors and moisture with an injection. Please review the Comment Policy. 1 to 2 hours before you start the barbecue, take the pork out of the refrigerator to come to room temperature. In bowl combine oil, garlic, soy sauce, onion powder, brown sugar, salt and black pepper. 6. No steam bath and I never replace it if it evaporates. 8. Well, here it is 1:30am Maryland time. Hi, L! Pick one for a 4 pound roast, or if barbecuing two roasts, try one each. https://barbecuebible.com/recipe/north-carolina-pulled-pork Wonderful Mike, I’m so glad you nailed it! Yep, I could live on pulled pork. 11. Looking for about 10 family members to arrive about 1:00 pm tomorrow. This is home cooking, and there are many variables. How to cook pulled pork on a gas grill? It’s my smoker box pulled pork. You need to keep smoke on the meat for at least 4 hours for a 4 pound roast. Remove the pork shoulder from the smoker and wrap tightly in foil. Everyone loves a good pulled pork sandwich, but getting it just right requires proper technique, some great flavors and a little time. Or you can buy a whole pork butt/pork shoulder and slice those into the steaks. Cut the waiting time to 30 minutes and eat tonight...2 hours is traditional but I have been known to cheat... Once I have wrapped my pork shoulder in foil, … Add shredded wood to the smoker, I recommend Hickory or Apple ( put the wood in warm water for half an hour before smoking the meat ). 11. I have natural gas, so I'm good to go. If using the injection: In a separate mixing bowl, combine all the injection ingredients and blend until … This time of year, I usually do my oven version of this recipe. Charcoal grill (but gas grill can work, too) Pork steaks (4-8) For best grilling practices, it's essential to choose a wood that compliments the meat you'll be cooking. The thing is, to do this right, you really need a smoker, or a barbecue with a separate box for wood chips. https://www.kimversations.com/2014/06/pulled-pork-gas-grill Bone-in or boneless does not matter. We recommend estimating a low yield of 50% of the raw weight. I like to reheat on a sheet pan; I sprinkle with a little water on my hand (don’t overdo it). If there was anything I would have done differently was use more wood chips (I used probably 10 handfuls or so over the day of cooking afraid any more it would be too smoky, it wasnt smoky enough) and id put a pan under the grill rack to catch the drippings and then finish in the oven in the same pan. Pork shoulder ribs, also known as country-style ribs, are among the meatiest and most flavorful pork ribs you can buy. I did not finish in the oven, I was not pressed for time. I can't tell the difference. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. Was wondering if anybody ever try slow cooking the pork shoulder first, and then grilling it or smoking it just to get that seared outer layer? I love the bark of the meat, do you think I could take a 4 lb butt, cut it in half and smoke 2 smaller butts for half the time? This will be your "hot" side, where the wood chips will go. I love the smoking on the grill but I also have an excellent oven recipe (super easy) and a very good crockpot recipe (the shame of cooking it in a crock pot). Sometimes the oven can take to long as well. This will get it going agin. Maybe it wasnt long enough? My guests were over the moon with it. You can use an endless number of smokers to make barbecue like the pork shoulder here: log burners, charcoal smokers, gas smokers, pellet smokers, kamados, and more. The last cooking I was testing multiple thermometers so I know the surface temp was correct and it lasted the whole time, heat rises I guess. Pork butts and beef brisket will hit a temperature "stall" when it starts to break down the connective tissue, usually in the 160° plus or minus a little. The water seems to last most or all the cooking time and helps with cleanup. That's how I started out smoking on my natural gas grill around 2002, but I never did a pork butt that way, just ribs. He’s liking it now! There are a lot of gas grills out there. If after 6 hours of cooking, if the meat hasn't reached 195° internal temp (usually after 6 hours, the internal temp on my roasts is about 155°F), my recommendation is to remove it from the grill and finish in the oven. 10. Grill temperature and the size of the pork shoulder are the biggest factors in determining grill time. https://www.delish.com/.../grilled-bone-in-pork-roast-recipe-top0111 Camp Chef PG24 Pellet Grill and Smoker BBQ $599.99 from Amazon So from an 8 pound shoulder, you should receive around 4 pounds of pulled pork. Will freeze well for 3-4 months. I can't wait to eat it LOL. It hit 190 degrees internal–I went with that. The bone should come out clean. That photo with the sauce is truly mouthwatering. The thing is, to do this right, you really need a smoker, or a barbecue with a sepa… If using a grill-pan on the stove top heat it over medium-high heat. Was your butt boneless? All nutritional information are estimates and may vary from your actual results. But smaller pork butts tend to be longer than that. Wrap with foil and let the fluid absorb for at least 15 minutes but one hour is better. my problem was with a 4lb shoulder @250 for 6hrs on the grill and only opening every hr to check the smoke/bowl of water the middle was not cooking at all. If it's too low, it will take forever to cook. Tip: If your pork shoulder hits the dreaded "stall" (won't get above 165 degrees Fahrenheit or starts dropping, wrap it in foil and place back on the grill. Smaller and bone-in pork butts tend to be a bit longer per pound since the cooking time is more related to thickness than weight. I’m finishing up in the oven. Most of the world’s grill cultures serve pork shoulder well-done, that is, cooked to about 195 degrees F. If you are … Cook at approximately 250° until 190° minimum in all locations. The smaller chips will get smoking more quickly, but will burn out more quickly too. 7. You want 250. Great tip on wrapping in the foil and putting in the cooler. Tradition says yes, but most experts say not it is not needed. It’s my smoker box pulled pork. The most common way is to “pull” it apart, using two forks to pull and separate the strands of meat. You'll either see smoke coming out of the grill, or if you raise the lid, you'll see smoke coming out of the wood chip boat. I used a variation from an 8:3:1:1 rub. Grilling adds a distinct flavor to meat, but it also can dry out even the choicest cuts. Tip: If your pork shoulder hits the dreaded "stall" (won't get above 165 degrees Fahrenheit or starts dropping, wrap it in foil and place back on the grill. The cooler, in this use, is to insulate and slow the cooling. Thank you, Elise! Spend 3 minutes of your time watching this video and learn how easy it can be. The acid in it will destroy the texture of the meat. Sweet slaw, sweet tea. Here is a simple rub from my 8:3:1:1 rub post, and I included it in the recipe. Wrapping in foil in the oven helps to capture all of the juices and rendered fat from the last hour or so of cooking. You can extend this time by wrapping more and using a small cooler - up to 3-4 hours. Not all of us have smokers. Can't wait, but gives us time to prepare all the other stuff. Create a double layered aluminum foil boat with a handful or two of damp wood chips in it. But use any sauce you love. Continue cooking for 6 hours or until the meat is tender and falling off the bone. Homemade Macaroni Salad Dan. It will also keep the meat safely hot for serving for a longer period of time so you can adjust serving time some. How did it turn out? As long as the natural gas don't get shut off, I'm good to go! Emma here, managing editor for Simply Recipes. If using a rub, you'll need to get the rub on the night before and refrigerate. Unwrap the pork roast and place it on its butcher paper or in a roasting pan, something that can catch the rub. 9. I generally use hickory, but cherry, pecan, mesquite, and apple are commonly used. Great, detailed recipe that was super helpful. Came out as advertised…and delicious with the cole slaw, pickles and buns! Due to the well-marbled nature of pork shoulder, don’t have your grill too hot or else you’ll be fighting flare-ups constantly. Place the shoulder on the grill above the drip pan, skin or fat side up. Adjust the burners to get a steady 250°. Our Favorite Videos Get Recipe » Well the smoke is the whole point of barbecuing in the first place, otherwise you could just as easily use a slow cooker. Bigger will take longer. Pork shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Stupid here! Looks wonderful. But there is also some fluid evaporation you can prevent by wrapping. I am cooking on a gas grill with no smoke box. lol! Next put your pork shoulder on the grate, this recipe is based on a 8 pound piece. Our ancestors roasted these critters over a hot wood fire, with the meat slowly turned on a spit. Two rub recipes are provided here. Well here it is December and I just made a 7lb one that took 14 hours. I think I’ve got the bugs worked out looking forward to perfection this time. Editor's Note: Originally Posted July 15, 2012. I’ve always wanted to try smoking meat but have never found such an exptensive how to when using a grill, thanks! You may decrease the salt if you want. Best served freshly pulled. Cook until the internal temperature of the roast reaches 195°F. Try to keep it close to that temperature, within a range of 210°F to 240°F. Looking forward to seeing and making more of your recipes. There are lots of tips in the full recipe post. For most of the gas grills we cook on, we’ll cook on medium, sometimes creeping closer to medium-high. 4 Rub each pork butt with 1 cup Chicken & Pork Rub. Elise Bauer is the founder of Simply Recipes. The bone should come out clean. Elise is dedicated to helping home cooks be successful in the kitchen. To think my husband wanted to ditch the BBQ we got with the house. But generally almost anywhere will do. Place a tray of water on the grill: If there is room on your grill, place a small aluminum tray of water on the grill to help moderate the heat and help keep the roast from getting too dry. Followed the instructions using the first dry rub recipe with a Boston butt on a Weber gas grill, finishing it in the oven wrapped in foil. 4) Some method of smoking. Wrap with plastic wrap and refrigerate for at least one hour or overnight if you can. Then followed your steps. Santa Maria Rub (enough for a 4 pound roast). Microwave Corn on the Cob I'm thinking the cooler should have some ice in it? Anywho, to the point: one thing I do have a question about it the size. I will make this again and again. (24hrs) I used chicory wood chips. But most have a flow path of air front to back. In recent years, it’s been fashionable to serve pork medium or even medium-rare, which is fine for lean, tender cuts, like loin and tenderloin. The extra rub is good for 3-4 months if sealed tightly with not much air. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. Cook roast on cool side of grill, fat side up: Once the grill is smoking, place the roast on the grill grates on the cool side of the grill, away from direct heat. The recipe is from Dana Ewart and Cameron Smith, chefs and caterers in Canada’s Okanagan Valley, in British Columbia. Of course, if your gas grill gets too hot, opening the hood can cool it down quickly. Depending on the structure of your grill, you may want to remove the "flavor bar", the thin metal piece with lots of holes in it that sits over the burner. (just a top) Then I shut the grill and at 6PM my husband and I were in our glory! Will post follow up. If you run out with no backup. Remove one of the grill grates. Now, if you forget to do this, which I have done, you can still go ahead and BBQ it. Pull apart the shoulder, discarding any chunks of fat or gristle. 1. Cover the grill, lower the flame, and let the cooking begin. Maintain the smoke and the 225°F temperature. The best way to know if your pork shoulder is done is to use a meat thermometer, preferably … I may get a smoker at some point, but at the moment, I do have a perfectly functional 2-burner gas grill. If you don’t cook it enough, that connective tissue makes this a very tough cut of meat. There are several ways of serving pork shoulder. Pulled Pork in a Regular Gas Grill! Pork butt/shoulder is very well marbled and you’ll be fighting flare-ups constantly if the grill is too hot. Bless the modern BBQ grill, friends and good libations. Hi Heidi, Had pulled pork on the 4th of July made in a crock pot. 3) A rub. Perfectly Smoked Pork Shoulder. It has a bit less marbling and less fat and is usually not separated from the butt. I say yes. Enjoy! Make a pork steak dry rub by mixing garlic salt, paprika, brown sugar and black pepper in a small bowl. One tank should do it on most grills. Categories: 101's Best Recipes, BBQ Recipes, Cooking for Groups Recipes, Grill Recipes, Grilling Techniques, Pork Butt Recipes, Pork Recipes. Every grill is different. The wrapping before shredding can be as little as 30 minutes, and I have left it for 4 hours wrapped well in a cooler with great results. Pork shoulder is one cut I encourage you to overcook. Made my Pork Shoulder yesterday. Prep Time 15 mins How to turn your kettle grill into a smoker - tips from Hank here on Simply Recipes, Pulled Pork BBQ Sandwiches - from Steamy Kitchen, Vietnamese Grilled Pork - from The Gastronomy Blog, Slow Roasted Pork Shoulder - from Nom Nom Paleo. Allow the roast to rest for at least an hour before shredding. How to Make Unbelievably EASY Grilled Pork ... - Grilla Grills For gas grills, turn off the center burners to create the indirect heating. For most of the gas grills we cook on, we’ll cook on medium, sometimes creeping closer to … I let it rest too. (using a smoker box) by SatMorning21 | posted in: Recipes | 0 Sometimes I don’t have a ton of time to smoke a whole pork shoulder. If your setup has the drop pan over the heat then it will decrease the burning of the drippings. Cooked at 250-275. 9. A 3 lb. I’d recommend putting your ribs (or pulled pork shoulder) in a baking dish, covering loosely with foil, and warming in a 300F oven. You want to be careful about opening the grill hood often since it is hard to balance the heat again. If your grill doesn’t have a temperature gauge, you’ll need to … If you are wondering, butt means thick, so that is why the term "butt" is used. The temperature should stay at a constant 225 to 250 degrees F. Flip the Boston butt every 30 minutes to encourage equal cooking. Memphis Barbecue Sauce; A Wonderful Thing, How to Grill Baby Back Ribs on a Gas Grill, How to Grill a Hamburger - A Beginner Tutorial, How to Grill Chicken Breasts on a Gas Grill, https://www.101cookingfortwo.com/category/pork-loin/. Make it Perfect First Time and Every Time. It might not need sauce at all, and if it does, add only a little at a time. Coleslaw, baked beans, cornbread, and potato salad are generally severed. Put the wood chips in the smoker box (or put the foil envelope on the burner cover directly above a lit burner.) Using a marinade injector, inject each pork butt with 8 to 10 ounces of Peach Nectar Marinade. Place the pork butt in the center of the grill. But after months of testing, our gas-grilled pulled pork didn’t just match charcoal—it beat it. Soak the wood chips. The pulled pork just looks so tasty! So, you have to check the grill! How did it turn out? Your choice. It was tender, juicy, the rub created a delicious bark. Grilling the Pork Shoulder. I know that is not very exact but you get the idea. The time varies by how you shredded it and the amount on the tray. So i'm assuming a continual steam bath.. To me, bone-in just seems right for the grill. What follows is the approach I used to get the best results. Never before was I successful at smoking anything on my Weber gas grill until this recipe. Dan. Always remember, you are cooking to a final internal temperature, not by time. BTW I’m teaching myself to grill, since my husband has never done it. So if you are cooking a 4 pound roast, total cooking time will be at least 6 hours (and easily more). Like many cuts of meat, there are multiple names about the same thing. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Sure the cold and rain didn’t help. This recipe has been one of the more popular recipes on the site and was way overdue for a facelift. Beware: a 5-6 lb bone-in pork shoulder will NEVER get pull apart cooked in 4-6 hours at those temps on a standard gas grill, even if you never opened the lid. Barbecue. Remove the pork shoulder from the smoker and wrap tightly in foil. You want to avoid opening up the hood too often, because every time you do that, you lose heat. By commenting, you accept the Comment Guidelines. Sometimes the oven can take to long as well. Pork shoulder, unlike the very lean pork loin, has a lot of fat in it. I took 11 hours on the grill then a 2-hour rest before we ate. I'm hungry! I have used a direct natural gas line for 20 years but before that had many propane grills. This makes more than you need, save the excess for another cooking. This method should be fine for up to 8 pounds and maybe more. See Comment Guidelines for more information on commenting or if your comment did not appear. What is "the stall" and what should I do about it? Result was over cooked and dried out. Lastly, the picnic ham and picnic shoulder are not the same as this cut. Slow cooked pork butt is always great. A few suggestions: Good refrigerated for 3-4 days but I prefer 2 days since the texture seems to suffer. I don't reheat in the crock pot since you have this thick mass of meat, so to get it all warm, you would tend to cook it more. But bone-in does take a bit longer to cook. The ideal temperature of a properly smoked pork shoulder is 190 to 195 degrees F. The internal temperature of the pork can increase by 10 degrees even after it’s been removed from the grill, so keep that in mind. So I use a ziplock bag and force the air out. Of course, the cooking time increases. if so, did you boil before adding as to maintain the 250 deg F? Pull up a chair! It will just take a bit longer to cook. So from an 8 pound shoulder, you should receive around 4 pounds of pulled pork. See https://www.101cookingfortwo.com/category/pork-loin/ for some ideas. I spent the day working around the yard, but not before following your process/recipe. My "How to Grill" series, master all these techniques, and you will officially be a grill master. Photos have been re-edited and a few taken from other recipes to clarify things. To finish in the oven, wrap the roast in aluminum foil to help prevent it from drying out in the oven, and place it in a roasting pan, in a 300°F oven. I suggest my homemade Memphis Barbecue Sauce; A Wonderful Thing. Pork butt/shoulder is very well marbled and you’ll be fighting flare-ups constantly if the grill is too hot. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. This will get it going agin. At least. No. Perfectly Smoked Pork Shoulder You can include pulled pork in just about any dish to make it more mouth-watering. Your email address will not be published. And you must cook it to well done – there’s a lot of connective tissue in there with the fat. Brisket, baby back ribs and pulled pork from pork butt. (: so ive followed the steps as said. Continue cooking for 6 hours or until the meat is tender and falling off the bone. When the heat on the grill reaches and stays steady at 225°, place the pork shoulder on the side of the grill opposite the heat source and close the lid. The preparation time is agonizing. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. It may last only minutes or several hours. Any experienced grill barbecuers out there? On a Weber gas grill, apple chips, water pan. This helps it cook up nice and juicy, even when you cook it well done. The best pulled pork comes from pork butt, which is high in fat and connective tissue. Allow the roast to rest for at least an hour before shredding. You can do shredded pork by brasing it or cut it into some very nice pork chops. &put it in a roasting pan skin side & poked hole up!..in a 500 degree oven & turn it to 450for 30 minutes to sear it a little then turn it to down to 300& cook for 6 hours,, this is for the 8 lb roast, comes out a carmalized&fall aprart deliciousness!
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