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

The mini green egg is a myth. Zedalis claims to have one but refuses to sell me one.

For camping, apartment living or casual tailgating, you can't beat the Son of Hibachi. Easy to transport and puts itself out in 20 mins. For the money, it's the best grill you can buy.

http://www.sonofhibachi.com

 

I use this


Salt free is the way to go.

 

Picked up a 9lb dry aged beef shank. Proceeded to rub it down with achiote paste. Plan is to hit the smoke for 10-12 hours and then braise for 1-3. Gonna be some bomb-ass Yucitan-inspired tacos going down tomorrow.





BayouMafia start fasting. Aussie sorry you can't make it. Penguin The Duck y u no answer my text?

 

Mother of god

 

That is a sexy as pic- I need to go rub one out

 

It's finally Christmas time

 

eww no. I do use it in some things like red beans and rice but can't imagine using it as a rub.

 

Not my first choice for a rub, but I think I did use it as a run for a pork butt once that turned out really well. I also use the stuff on almost everything, so it could just be me.

 

Coming along nicely, needs another 2-3 hours on the smoke then braising time. Going to start working on some beans & chicharrones now.

 

I want to have sex with it

 

Taques and I will be in DFW today, we're going to swing by, brutally assault you (for not inviting us), then take your beef shank.

 

seriously, stop by anytime from noon after. just me and a couple bromos doing football and beer. ask user Taques if he still has my address.

 

Got the shank ready to braze in orange juice, beef broth, lime & onions.



Japs getting ready to rock.

 

Thanks .We're in town for a wedding, might not be able to get away, but these pics are making it harder to refuse. We'll let you know if we can swing it.

 

12 lb test run

 

1

 

I love turkey
I did a test run last weekend, spatchcocked my first turkey
Had turkey pot pie out of the leftovers for dinner tue, lunch wed, dinner wed......

 

My mom used to make turkey and rice a couple days after most of the leftover meat was gone. It was so goddamn good. She gave me the recipe and I can never get it to taste right. Must be woman sorcery.

 

Got a 10 lb brisket that's been on for 4 hours at 275. Bark looks great. Flat temp is reading in the 190s but point is 172ish in the stall. Should I wrap now or wait until the point comes out of the stall?

 

wrap when your bark gets to the consistency that you like it

 

So full.



Chicharrones are an art I have not mastered yet. Fucking killed it with my beans today.

 

I've never had beef shank before. How does it compare to other cuts? How do you eat it? Just pull it off and eat or do you try to slice it? The presentation on the bone is awesome. I want to try it.

 

Fuck

 

Lot of fat & connective tissue, very similar to a short rib. Pull it off with tongs or a fork and put that shit on a tortilla.

 

Thanks. Smoke at 250ish? Pull at what temp? And then braise at what temp? Sorry for so many questions but it looks awesome.

 

Y

You definitely know what the fuck you're doing around a smoker. Awesome work, man.

 

Smoke until your bark gets how you want it, i do 250. Braise at 350 until it gets super tender, similar to braise a short rib.

 

Putting Tim Love to shame.

 

What and how are you doing your chicharones?
I married into that language speaking side of the state and have learned a thing or two about pork skin in the last few years.

 

I soaked them, I dried them, I seasoned them, I fried them.

 

Trim off ALL the fat, light boil, dry, fry in their own lard, then season while fresh off the fry seems to be the way my inlaws do them

But probably the best ones i ever had werent even soaked or seasoned
Tio Paul has a wood burning stove in his shop and he takes the fresh cut skin (like so fresh the pig aint even in the ground yet) and puts the strips fat side down on the top of that stove till they start to crisp up, pull and eat hot, only seasoning was whatever was on top of that old stove
Thats some of the best eating i may have ever had

 

Olu Kai shoes are so comfy too

 

Worth every penny

 

favorite shoes ever, not even exagerating

 

3.5# prime filet tenderloin tonight

 

Whats the wife gunna eat?

 

Lodge Sportsmans Grill

 

Does it put itself out? Oh it doesn't? Son of Hibachi wins again.

 

We r olu kai Eskimo bros

 

No but it's durable and won't fall apart...

 

Love this on grits, I've never used it as a rub tho

 

My son of hibachi is 10 years old and still kicking

 

Brunswick stew in the crockpot, thighs on the egg to throw in later with some leftover pulled pork