There were 4-5 smaller butt cuts (between 4-7 lbs) at my grocery store a few weeks back for $1.49/lb. I picked them up to experiment with.
Haven’t done one of these in a few months but BIL flew in town yesterday and asked me to make one so screw it. Butcher put a big fucking gash about 4 inches long into the left side where the flat and point meet straight through the fat cap and the meat smfh.
Folks in Austin - know any place to get post oak? Buddy bought a house with a 250g smoker and he’s about to try to figure out how to use it. So far, he can’t find any wood
My new favorite place to get wood Dwayne Dougherty Firewood (512) 288-0270 https://maps.app.goo.gl/mRdLQT2MoLpfgvvK9
Neighbor is doing a 20lb pig on a traeger tomorrow for our bbq party. Curious as I’ve only done typical cuts of meat and not whole little piggy.
Sick as shit today, but I’m powering through with a quick biscuit test and then some wings (sorry a.tramp)
I’m burning it down for a coal bed. The splits are only 10-12” and a little wet. The pit is at 250* on the bottom and 290* up top. Also…I have no idea what I’m doing.
It's all good. The pit looks slick in the driveway so the neighbors won't have any idea you don't know what you're doing
Dude I'm commenting on how bad ass that thing is Driveway looks shaded so you Def have it in the right place
I’m touchy because there’s all this pressure on me now. I bought an offset so that means the next step is quitting my job and starting a bbq cart and becoming the first Georgia pitmaster to make the Texas Monthly top 50 from a suburban driveway. It’s a lot to realize and deal with in the last 24 hours.
I love jerk chicken and pork so damn much. The thick, goopy marinade smells so good that it could be used as cologne. Probably sting like hell tho. Imagine that after a shave.
Get some butts. Cooking a hog (especially one that small) is almost more for show. Butts are easy, and a good backup, which I'm sure you already know.
Using the “cowboy” firebox to crisp up my skin The right is all purpose for my kids, left is habanero death dust for me and my wife The flavor was fantastic. Very clean and woody; not the charcoal/clay flavor from a kamado. I’m hyped for ribs and butts on Monday.
grabbed some beautiful short ribs to put on my offset Monday. Spoiler also grabbed some wings to smoke and eat while they cook for dinner
Seriously, throw that thing in Corning brine for a week and then smoke it. Much more forgiving. Or braise it as was wisely suggested.
Thought I had more pics, but apparently not. Did steak and chicken fajitas tonight for some friends. Also had some grilled corn on chili lime butter. Ended the night with some s’mores over the solo stove and a great sunset And a great fire
For some reason, the last three times I've cooked a brisket, the Chevy Chase movie Modern Problems is on in the middle of the night, and due to few other options, I end up having it on in the background. I can't remember the last time I've seen it on during daylight hours. Well, it's on again.