Haven't used the grill in awhile but did just use my griddle for the first time since Spring today. Seconding. I have one for cold smoking cheese and it gets the job done.
Got a butt on the smoke for tomorrow, about 5 hours in and made myself some smoked wings (with the butt rub) as a snack and finished next to the fire as it cooks.
I now have an electric smoker to use and the final product is good but I have to admit it’s not as fun as trying to mess with the temps for 12 hours and 20 beers
Dropped 2x 12lb prime packers about 2 hours ago. Have some pork belly in rub overnight and will put on around 5-am. Should have a decent lunch tomorrow.
We know you phoned devine for advice when to put those packers and pork belly on the grill for that desired lunch time! I bet devine stays up all night for your inevitable phone call asking if you should wrap!
I generally don’t these are a little thinner and wider in the flat than I am used to. The last one I did that was like that got a little extra thick bark on the end of the flat so I am just trying this to see if it reduces that. If I was thinking I would have done one each way and I could have had a definitive answer on if it made a difference but am currently heavily medicated and did not think to do one eqch way.
Man these guys are hard to grill. The combo of bacon and sugar from the dates is a task. Best to do 5-10 at a time but I don’t have the time for that.
Today screams fire up the smoker with the weather in the south and the Ryder Cup. Gonna do a tri tip for dinner with sweet potato fries a fried egg and chimichurri sauce might do the smoked queso as an app
This just looks like a pile of food, but it’s an absolute full send on some leftover pulled pork. jalapeño-black eye pea cornmeal cakes pulled pork bbq sauce shredded pepper jack cheese
Brisket from yesterday turned into a sandwich for dinner. Chopped brisket finished with a sauce made from my ancho-chili wet-rub mixed with a blackberry compote. Provolone Roasted hatch chiles Fried onions Deli dill pickles Also some leftover roasted broccolini
I had my lights dialed up to bright yesterday for my get together and I obviously have not dialed them back down.
Forgot to post this from the tailgate last night. Wings with Buffalo sauce and Stubbs bbq sauce, andouille sausage, and chicken thighs with the infamous Holy Voodoo from Meat Church
Been a while since I've smoked some spare ribs but I generally remember them taking about 5-6 hours at 225-250. That sound about right? Doing some tomorrow at a friends place and we're going to try to fit some wings on towards the end of the smoke. Wish we were working with an XL not a L BGE. I doubt we can fit many on even using a rib rack.
Bought 2 chucks to do poor man’s burnt ends for our tailgate tomorrow. Plan is to do them tonight and warm tomorrow. I am open to other preparations if someone has something they love. I considered PSB but I’m not into getting rolls and all that.
Trying to find the ingredients for the queso dip people post on here. Searched the OP and tried the search function some. Anyone got it handy?
Throw a bunch of shit (velveeta, grated cheese, ground beef/chorizo, peppers, onions, rotel, preferred rub, etc.) into a foil pan or Dutch oven then throw it on the smoker at 350ish until you get the desired consistency. Couldn’t be easier (or more delicious).
Literally whatever you want. You can’t really mess it up unless you don’t put a large portion of some variety of melty cheese.
Bbq'd 50 pounds of Hudsons sausage and 150 Hebrew hotted dogs today for lunch at a fundraiser skeet shoot we do every year. I still need to finish unload my truck, but I'm tired so I'm having a beer
Yea, well like you too or something Someone was taking pics, just not me I was busy Just look at my regular work day posting rate and compare to today