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

What?

I devine

 

dblplay1212 look at this sausage big lees has in ocala today. Looks so fire.

also you probably saw this but he won a bbq show on food network

https://www.instagram.com/reel/Cfv-InlAJWA/?igshid=YmMyMTA2M2Y=

 

Yes sir had that sausage a few weeks ago at his Juneteenth event. It's really good but I still prefer his jalapeño cheddar but don't think he makes it anymore.

 

God that looks so good

 

bearded butchers just reappeared in my youtube algorithm and now i’m 2 hours deep into animal carving

 

Let’s party. But for real it’s for a birthday party tomorrow.

Appreciate the help earlier. Doing Pasta Salad on the side along with fruit and salad.

Currently at 167.

This was pre wrap

 

Got a nice outside skirt steak to throw on the grill tonight. The past few times I’ve done an ancho chile and cocoa powder rub but looking to change it up. Anyone got a rub/marinade they like?

 

I love a citrusy mojo situation on skirt.

 

For skirt steak and similar cuts I like doing a Mexican style marinade of oil, lime juice, minced garlic, diced jalapeño, cumin, salt and pepper (and minced cilantro if you are one who enjoys it)

 

Probably one of the better barks I have been able to do on a pork shoulder. Turned out great and we have a ton left over so it’s going to end up being eaten for leftovers for a while.

 

Smoked some spares on pecan with Killer Hogs Hot BBQ and homemade bourbon peach bbq sauce. Lovely.

Then, had my biggest BGE fail in probably five years...roasting fucking coffee. Tried a rotisserie basket and the holes in the basket were too small and I spilled half of them on my fucking lawn. Moved the beans to a CI skillet, but the fire was too inconsistent, then the beans roasted erratically. Burned all my arm hair off and ended up with coffee that tastes like it was brewed threw a toilet paper tube.

 

To be candid I don’t think roasted coffee beans would taste great on a smoker that has cooked meat.

 

Roasting coffee is tricky business with an actual roaster. Can't imagine doing it cowboy style on a grill

 

I agree that roasting is tricky, and I knew that going in, but I don't see how the smoker having cooked meat would impart any negative flavors.

 

Anyone have the Meater or Meater plus? Might get it on Amazon during prime day

 

i’ve messed with the meater and meatstick and i liked the meatstick more

better app and just felt like a better built device

 

Is this your meatstick? $30 off prime day

MeatStick X Set Smart Meat Thermometer with Bluetooth | 260ft Wireless Range | for BBQ, Kitchen, Smoker, Air Fryer, Deep Frying, Oven, Sous Vide, Grill, Rotisserie https://a.co/d/2AZMJUR

 

yes

 

I'm looking to either get the Flame boss 500 or the Fireboard 2 Drive. Does anyone have experience with either or both?

 

I've got the Fireboard 1 Drive...works great. So I assume the 2 is awesome as well.

 

I ordered it yesterday. Thanks.

 

Using it for purely thermometer or with a fan for temp control?

 

For temp control. I've gotten to where I just leave the fan attached to my smoker (BGE) and do all of my grilling in my Weber charcoal grill. So yeah, when I'm using the fireboard, it's for temp control.

 

Is it the fan from their website? It doesn’t look like it fits ceramic cookers (BGE or Kamado Joe)

plus the cord? Seems pricey

 

Yeah, it's the fan and cord from their website. I made my own adapter out of scrap metal to make it fit on the BGE. I've had it a few years...back when I bought it I was looking at a few different temp controllers, and this was cheaper or comparable to the others.

 

Thanks. I have a Smartfire and checking out others.

 

Cold(ish) smoked, cured salmon today.

 

Beef finger ribs


Never done these before, should be interesting

 

Also doing some ground beef stuffed bacon wrapped onions,
Some beef meatballs wrapped in bacon
And trying a blooming onion kinda thing on the grill

 

I got these to help get my pizza oven going a bit quicker. Definitely helped and never have to double back to make sure I have a good start. That said using them in the smoker now as well. Highly recommend, got them at Walmart or Ace, seen them at both.

 

Love tumbleweeds. Don’t use anything else for a starter.

 

i loaded up on them at target when they had 75% off all outdoor accessories a few weeks back

think i’m good on starters for the rest of the year

 

couple chucks

one for burnt ends and the other to shred

 

Made some Gochujang burnt ends from a Chuck roast and some pulled pork yesterday.

Really enjoyed the burnt ends, and it was nice to do something a little different. Next time, I’m going to put it on top of some coconut rice.

 

My bark is bad and I feel bad!

 

Are we looking at a picnic?

If so, man if that skin can pull apart you gunna have some damn good bites there

 

We welcome the bad ones too.

Score the fat cap, put some coarser seasoning on, and burn a dirtier fire. I’ve had that happen on my minimax when it’s coasting super clean and just baking the butt like a roast.

 

Yeah I thought it was picnic based on how the skin looked too. Going to be delicious either way.

 

we are. I just opened it and felt like I should have seen something cooler. Oh well.

 

Pork was good not great.

 

anyone got tips for cabacero?

Iberico Pork Collar--plan on going to 185 degrees or so and slicing rather than 200+ and shredding.

Anything I should know before hand? Never worked with either Iberico or pork collar.

 

What temp did you cook it? How long?

 

What did you not like about it?

 

I dunno, really. Just didn't go bananas for it.

 

225, ran about 9 hours for an 8lbs picnic

 

At 225 this seems like a short cook for an 8 pounder. What internal temp were you reading when you pulled it? Did you let it rest?

 

198, yeah coasted to 204 or so