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

Butt muffin

 

I damn nearly bough a big pack of beef cheeks from Sam's Friday

I've had em sliced from Leroy & Lewis, but never tried it myself. I always just make em into barbacoa
Maybe try slicing at 190 or so and see.

 

Would you pull at 210ish for barbacoa? I read to let it go past 203 to break down all the collagen, but again, this is my first time. Might do half and half.

 

Homemade chimmichurri is so damn good.

 

Yea, somewhere like that for shredding
I usually just open the smoker and try to pull it apart with a fork until it does. So I'm not real sure what temp it's at

 

Looks like Jess pryles says 210 can still be sliced

https://jesspryles.com/smoked-beef-cheeks/

 

I once had a surf and turf of braised beef cheeks and fried grouper cheeks and now I want both of those things after reading someone was making beef cheeks.

 

Double the cheeks makes it a party

 

And here I am googling trying to find where I can buy grouper cheeks

 

Vietnamese style grouper collar I had last night. Probably the best thing I’ve ever eaten in Atlanta.

 

Any good fish monger should have them. Gets some throats also

 

Good morning. Sunday morning

 

3 Day weekend, so taking advantage and making some breakfast on the blackstone

 

Should have done a whole hog.

wings on, read some dude who said to season and let sit for a few hours. Before throwing them on put them in some flour for crispier skin. I’m skeptical hippo on this, but I gave it a go. I never had negative skin results, but the rub definitely flies off in droves. Was thinking a longer marinade may be the most efficient option, and pouring over mid cook might be best. But this is round one for today.

 

As an old biology teacher used to say, you study crayfish and eat crawfish

 

Baking powder for crispier skin.

 

Yeah, read that as well. I’m not as skeptical because of the addition, when using that basket seasoning just flies off. That’s the primary reason.

 

Rotate

 

Cheeks ready for the smoke. SPG + cumin for the rub. Oak and mesquite for the smoke.

 

About to put some short ribs on the smoke.

 

That's a lot of cheeks

 

3lbs

 

looks awesome. Where in Atlanta ?

 

https://beetlecatatl.com/

 

Been meaning to go there for the Lobster Roll.

 

That chef was on an episode of the Chef Show. His food looked amazing. He has a Mexican place in Charlotte that I love

 

We're you able to buy it already trimmed?

I feel like the big packs at Sam's are like 8 or 9 pounds a pack, but untrimmed. So when trimmed I sure don't remember it looking like that much meat

 

Yup, trimmed and vacuum sealed.

 

I dont believe that is texas in the background

 

He has brought authentic Texas style barbecue to his new home in the northeast and his new neighborhood is going wild.

 

I thought devine lived in Houston
Is that no longer true?

 

That picture is from downtown Houston

 

He is now living in a state that rhymes with Transylvania

 

I knew this state sure has smelled better lately

 

Would have bet a lot of money on that joke coming!

 

Menu looks amazing

 

It’s very similar to Automatic in quality and experience.

 

Wow we might be neighbors!

 

devine

 

Philly?

 

Originally but not anymore. North now.

 

Birria tacos. We’ll be doing these again for sure. With a lot leftover to throw in the freezer

 

Nice cover, I've got a diamond plate one too

 

I was shocked how light it was. Does a good job though. We had a lot of rain and snow since I set this up and it’s done a great job keeping it dry