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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
You can smoke a 5# butt for 8-9 hrs on a mini max as well
Sent the wife to the store for chicken leg 1/4s and sweet corn for the grill tonight. She came home with a 2" thick rib eye for me and a 1" thick one for her because the chicken "was pre seasoned and would not taste like yours."
I love this woman, she gets me.
That’s true love.
Why would anyone ever smoke a 5 pound butt what are they retarded
He sells the things, cur him some slack
Reality is there ain't a fucking person alive moving any BGE anywhere to cook besides where they first put it after purchase
I’ve taken my minimax on vacation with me twice since I bought it last summer.
A minimax is tiny. The only reason I'd buy that little thing is to move it places
But yeah moving anything larger than a medium consistently no thanks. Tilly and I were just talking about how he took his xl to his parents in novemeber and now we believe it has a new home because he's sick of moving the shit
My name is tramp, and I am an posole addict
Also added some pasilla chiles to make a pasilla ancho sauce to smoke a pork butt for tacos.
I don’t sell them, but I’ve been known to help folks from time to time. Have taken my mini max on vacation though
BayouMafia I just took in a couple of quarts of my posole to the guys at Goodfriend Package. We talk about food and refining recipes all the time when I am in there. They are turning it into tomorrow’s special.
New butcher shop opened up by my house.
Wagyu steaks on the grill.
They had a wagyu packer for $9.99/lb
No pics because it got eaten real quick but it was delish.
I’m always amazed at how much difference in taste there is between strips and sirloin.
Wait. Did you have strip, sirloin or waygu packer? I am now thoroughly confused but also drunk.
I’ll take a couple of quarts and gladly make it my special as well.
The butcher shop had a wagyu packer that I most certainly did not buy.
I bought wagyu sirloin and wagyu strip and ate both yolo
The waygu sirloin from my guy is bad ass, perfect for guests who would never buy something that good for themselves, and a deal at only $20 a pound
What are they selling ribeye for?
$20/pound and it was 20% off. Frozen though.
Sirloin was $12 and 20% off
That's some cheap shit
Smoked fresh pasilla chiles, heated dried ancho & pasilla chiles.
De-seeded, stemmed and blended with fresh pressed OJ, garlic cloves, bacon fat, and salt.
9lb butt rubbed with s&p and then coated in pasilla sauce to marinade overnight. Will go on smoker in the morning.
Just doing a little butt stuff this morning
Tell me a little bit about what’s going on here
He's smoking a pork butt
I, too, am doing butt stuff this morning. In fact, I started doing butt stuff at midnight. This is the longest I’ve lasted with butt stuff in forever.
300 degrees until done Detlef Schrempf and then will pull the butt and toss with more pasilla sauce. Serving on corn tortillas with cilantro, onion, avocado.
The crazy thing is I just saw some guy post on Facebook about cooking that exact same thing
All those haters out there either hating on me or copying me
Live look at a.tramp's house
Butt is resting and about ready to pull.
Your butt never rests
This is true but I was still able to get my hands all up in it. Wait wut...
Tossed with remainder of pasilla sauce
Tell me how your butt tastes.
I'd shred that butt
Made pastrami today
I don’t know what this says about the bbq I make, but I just reheated a frozen rack of ribs in the sous vide (3 hours at 160*) and they were probably the best ribs I’ve eaten that were made by me. The bark was still set, meat was super moist, and not over cooked.
I’ve reheated pork butt and brisket in water with good results, but this was my first set of ribs. I might just start cooking spares for freezing/reheating.
Sous vide is the leftover BBQ god
This damn thing took forever, but the end result was lovely.
That looks great. We need pics of the slices and ring
That’s something I’d have interest in eating.
Somebody multiply billdozer chicken recipe by 6
I'm an engineer and dont wanna do math outside of work
Original recipe was a lot bigger.
You can use this:
2 cups vinegar
1 cup vegetable oil
1/2 cup Worchestershire sauce
1/4 cup yellow mustard
1/4 cup ketchup
3/4 tbs black pepper
3/4 tbs onion salt – use onion powder to cut on salt
1/4 cup sugar
1/4 cup salt
Forgot to put ribs on the smoker this morning before work. More upset than what would be accepted by society.
Wow how could you be so stupid biff
Hello yes I am dumb.