Completely forgot I had Eggtoberfest tickets. Headed up for an afternoon of booze and bbq right meow.
I put them and the potatoes in the Breville on air fry / super convection mode to finish them while the loin rested. They were great, but probably should have cut them in half or thirds to crisp them more evenly.
It doesn’t look like much, but this was the best tent of the day… Chopped brisket with slaw and a smoked scotch bonnet sauce Cinnamon bread pudding with bourbon caramel sauce It’s also amazing that 50% of the food there is terrible. Just acrid smoke flavor on undercooked protein. Still 10/10 will return next year.
I actually put Texas Sugar on 1 of the racks this weekend. Absolutely delicious Top rack is honey hog. Bottom is Texas Sugar. Changed this up this weekend and no complaints. Texas Sugar on the plate. Honey Hog on cutting board
The meat church guy ordered some sauce from my friend. Not sure if anyone bought some, but I love this stuff. He’s trying to get more sauces in production but it’s still just the Honey Peppercorn for now. https://www.maplewoodbbq.com/
Seems most here buy their rubs. Anyone make them ? Recipes? Southern succor I’ve always used on butts.
I used to make bbq rubs but the volume random spices was a lot and it just made better sense to pay more for a premade rub. A good base for pork or chicken is salt, pepper, paprika, brown sugar, garlic powder and red pepper flakes.
Yall aren't gunna believe this, but this is what I base mine off https://www.meatchurch.com/blogs/recipes/smoked-queso Def no cast iron necessary
I couldn’t find cream of jalapeño at the store and the mushroom and chicken seems weird to put in a queso. Did you sub anything instead of the soup?
I've always used cream of jalapeño since before meat church changed their recipe since it's available at HEB You can do it without the soup, it may need some heavy cream or something to get the right consistency though
Cream of jalapeño was going to be one of the things I was going to say I use that's different than the meat church recipe, until I went to grab that link and saw they had changed theirs
Small chuck roast. I decided to foil wrap it. I warmed some tallow I had in the freezer with a dollop of Better Than Bouillon beef paste to drizzle over the meat before wrapping it up. We'll see how it turns out.
Truth be told, it was just OK. I'd rather use the cut for classic pot roast or stew. Nice flavor but texture was just in-between what could be really good.
Was at Publix Friday figuring out what to throw on the smoker for yesterday. Was thinking wings, a small roast to make PSB, I don’t know. Was just browsing. But they had a 17lb full packer for $50 which is better than you can even get a Costco these days so I couldn’t pass it up. So now I have like 14 pounds of leftover beef for me, my wife, and our 13 month old son. Probably do tacos tonight, couple leftover lunch taco days, then freeze it
I'm also a burger on the weber guy Really like to grab a brisket point from the meat market and grind it myself for burgers, though I'm usually too lazy, it really comes out tasting great Not sure if it's the fresh grind or just the cut