Don't be scared to use some white sauce on that psb when it's done HenryLeeJackson - I know you got some lying around.
Doing a Pork butt tomorrow, Injected it with Pineapple and orange juice: Rubbed with Dizzy Dust and Eat BBQ Zero to Hero: Will throw on smoker tomorrow and post more pics! Also Dinner tonight Twice Baked Potatoes and Sous Vide Flat Iron Steaks
I did not. It was a 30th birthday present from the wife. It is far nicer than anything I am capable of building.
How so y'all do country style ribs? I got about 4lbs of them at the managers special on Friday. They've been sitting with a rub on them since Friday night so they've got to be done today. Each one is about 1/2 lb each
I bought a 60" smoker from black warrior smokers for 2k. You probably could do one for 17-1800. Quality is on the same level as bubba, lang, etc but at a fraction of the cost.
ive just rubbed and smoked them for a couple of hours they cook fast since they are individual "ribs"
dutch oven? we talk about dutch oven cooking in here, right? peach cobbler almost finished super simple, two cans of sliced peaches, one box of yellow cake mix on top of em and butter and cinnamonon top of that
Doing a 5.2lb bird beer can style. Little bit bigger than I usually cook. At 300-325 how long are we talking? 1.5 hrs?
Just a heads up, watch pineapple juice as a marinade. It can work great, but if left too long, the enzyme in the pineapple, bromelain, can have too much of an effect and cause a funky consistency.
Bought a bag of untrimmed Choice tri-tips from Smart & Final to stock the freezer. You get 5 in a pack, usually. Paid $70.34. That's 21.38 lbs @ 3.29/lb Got to work with the knife and broke them down. Split the three largest in half and kept the two smaller ones whole. Usually just cook for the two of us so portioned out accordingly. Ended up trimming almost exactly 7 lbs. $70.34 for a yield of 14.38 lbs put the final cost at 4.89/lb. No surprises at what's on the menu tonight.
About to sear these mofos FYI...some faggots from across the pond were hitting golf balls thru the trees into my neighbors yard. I threw it back over the trees from this spot while yelling"I'll kill the next motherfvcker that hits another ball over here". I threw the ball a good 75yards over the trees. Still got that right field arm
I always have a little bit of smoke come out, it's almost 2 years old. Probably about time for a new one. No more than normal tho
Pretty much all fat cap and silver skin. There were little bits of meat where I ran my knife a bit too deep but not enough to make anything substantive. I threw it all into a plastic grocery bag and stuck it in the freezer until trash day. I did give some thought to rendering it down but decided against it.
Im taking a small wood pellet grill with me for a 4 day camp at the Battle at Bristol, 300sq inch cook space. Its fun trying to map out the weekend menu and recipes.
Anyone bought a egg from an Eggfest, just e-mailed the one in Omaha, and their pricing is basically what I could just go buy one in the store for: The sizes that are available are the mini $575.00, small $664.00, medium $744.41, large $942.68, and extra large $1249.48 plus tax. They all come with the egg itself, the nest, deflector, grill gripper, and ash tool.
I paid $900 plus tax for mine with all that except grill gripper and ash tool. Buy one new and buy a gripper (~$10) and ash tool (~$15) on Amazon.
Figure there isn't anything special with smoking a long sausage link, but wanted to ask before I tried it the first time.
8 lb. butt sitting at 145 degrees 5 hours in. Doing my first pepper stout beef tomorrow. Wife is gone for the weekend so I'm drinking beer and smoking.
My wife's family is coming over for dinner. I was thinking of trying to do my first brisket today. Then I saw this.