***BBQ Redux Redux thread - All outdoor cooking except whole hog***

I tried a small batch and it was ok. Went to add everything to make a large batch: absolute dog shit.

And yes it got scrappedscrapped, semen and all.

 

Glad to see Tilly's Butt Stuff was a success. Great job, that is awesome.

 

Going to St Louis for a full week for work. Where do I eat some Q?

 

Congrats Tilly

 

Pappy's, Bogart's, there's some other place that Truman might be able to help you with.

 

Those are the two you want to hit first

 

This is me, except I don't sub chipotle for cayenne. I use a little more sugar, too.

 

Fuck you, Tilly

 

Didn't want you spoiled

 

You should grill him

 

Wife is out of town and I wanted some easy Q that would provide early week lunch too. Tenderloins it is.

 

Two tenderloins for yourself. Do it big then.

 

Haha they come 2 to a pack. Easier just to grill both and have lunch tomorrow, Monday, and Tuesday.

 

What did you throw on those loins?

 

Top one was injected with Cajun Butter and rubbed with Plowboys Yardbird. Bottom one was rubbed with a 50/50 mix of Yardbird and Southern Soul. The Cajun butter made that one super moist. I'm going to try that again but use about 1/2 as much. It was a tad too much butter for my taste. Really liked the moisture it provided though. I know it sounds weird but it gave the meat a velvety texture. Just really smooth.

 

you're speaking my language

 

Well played. I would have gone with:

 

Haha I've never used that stuff before. Wife bought it back during the holidays to inject a turkey. I didn't use it and saw it in the cabinet earlier so I figured I'd give it a shot. It said best on turkey and pork loin. No clue what's actually in it but it tastes like flavored melted butter. I just over did it actually tad. Big fan of the texture of the meat though.

 

Use this for our fried turkey every year at Thanksgiving. Good shit.

 

Yeah I use creole butter on my smoked turkey. Very rich and easy to overdo

 

Pulled these metal strips out of the fire box this morning. Apparently they were in the bag of royal oak I used last night. Anyone ever seen anything like this?

 

After seeing pics of the pork tenderloin, I decided to do one myself.
Using this recipe : http://www.foodnetwork.com/recipes/alton-brown/grilled-pork-tenderloin-recipe.html

 

Never gotten it in RO bags, but they are in just about every bag of Cowboy

 

Any idea what it is?

 

Straps used to press & hold the wood together

 

Have a 4.5 lb butt that is at 165 after 7 hours at 225-250. Getting a little worried at this point. Any advice other than just wait out the stall?

 

If you want to push it, just wrap it in foil

 

Wrapped It. 167 after 8 hours.....

 

update pls

 

Is there anything wrong with cranking the heat up to 275 or 300 at that point?

 

I think not. They're so forgiving that no one will know the difference.

 

Ended up pulling it after about 10 hours on the egg. Cranked it up to 265 after I wrapped it to try to push it through a little faster. Was really tasty, but didnt get any pictures as the meat was gone so quickly. 10 hours for a 4.5 lb is just so crazy to me.

 

when I ride through the stall without wrapping I frequently experience ~2hrs/lb

 

Damn, I had never had one take that long. Will have to allow time for that in the future. I was going by the typical 1-1 1/2 hours per pound...

 

I usually plan for 2 hours per lb. Seen so much variation in time between them all, hate getting caught up rushing to the end in some cases

 

St Louis's BBQ scene is underwhelming to say the least. Pappy's is pretty good, but overrated and you wait in line forever (if you're going for lunch, go early). If you're feeling brave or in the area, out by the airport, in the hood in Berkeley, there's a BBQ place called the Rib Shack that's pretty good.

 

Never been but I've heard magical things about Oklahoma Joe's burnt ends.

 

obviously or you would know that is in K.C.

 

St Louis is a long way from Kansas city

 

lmao Ark is getting slow

 

Whoops my bad.

 

It could be worth the drive though. I've done worse I think

 

Joe's is damn good, but that drive from St. Louis to KC is not worth it. Driving across the entire shitty state of Missouri is pretty awful

 

What's for dinner? leftover PSB.

pics from this weekend.

Spoiler

 

Heading to KC next weekend and was told to check out Q39. May have been discussed previously, but has anyone been?