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I grew up in the DC area, and was a die-hard 'Skins fan... but it has been a long time since I have let them ruin a perfectly good Sunday. I hope the shoulders did better than the team! -
They were awesome! I tossed in a chunk of apple and a chunk of hickory. I think I pulled them a bit too early, but they were gone in minutes!
Thinking of doing another bunch this weekend for my wife's birthday party... -
That sounds pretty cool. I love taking the same cut of meat and preparing it in different ways. Also, with the pretzel rolls you get to use 2 cool cooking devices! -
This weekend, I will be watching my hopefully not to be blown out too badly Washington Redskins and making pork shoulder 2 ways. I will use my PBC and do one pork shoulder BBQ style using my home made chili rub, the other will be done carnitas style, marinated overnight in cumin/citrus/onion/oregano. I am not going to hang them, instead I will leave them on the rack in the PBC and let them go until they get a nice bark on them before wrapping.
I might have to make some pretzel rolls on the BGE to go with the pork too. How far off is the weekend again??? -
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I wound cooking on Sat instead of Sun, Had my new trusty Bug-A-Salt pump action fly shooter, started out with the chuckie and added a chicken with potatoes, when the chicken was done I added bacon pork sausage and also put 3 pieces of twice peppered jalapeno bacon on the top for a little more flavor. Salted the chuckie on Fri and covered it with BBBR on Sat, started the coals at 11.00 and put meat on at 11.20, temp stayed mostly at 250, about 5.00 the meat read 203 and I thought I was close but then dropped to 194 for about 2.0 it then started climbing back up and I ran out of coals when it was 203, took it off and put in a tight stew pot and let sit for a couple of hours, it didn't pull a part but had a great flavor. Sun I put the pot in the oven on 250 with a little apple juice raised the roast of the bottom and cooked for 1.5 hours and it pulled apart and was great. Don't have last picture of it pulling but here are the other onesLeave a comment:
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I'm a bad boy - I didn't take pictures of the tri-tips. But I swear the results were perfect! We had the meat and baked potatoes (Wife decided not to smoke them) with a truly wonderful single vineyard Cabernet. Now we still have a lot of meat left over for tri-tip risotto, tri-tip stroganoff, sandwiches, salads, or whatever else strikes our fancy. Yum!Leave a comment:
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Tonight I am bottling my hot sauce. Tomorrow I am making beef stock for vegetable beef soup which I will be making an advance to be served at Saturday's tailgate for the Michigan/Northwestern game(I will write it up), and the rest will be frozen for Beef stew over cheesy fried grits (Christmas dinner - I am serious) and French Onion soup (New Year's Eve 'progressive' which always starts at our house).Leave a comment:
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Up at 5:15 this morning to start the chuckie early. Greeted by rain! What??!!?? Oh well. Had to start early as my kids ended up coming home Saturday night because the internet at their apt is down and they needed to get some stuff done for class. Now they get to take a pan of Dad's (Grandma's) pulled beef enchiladas back home with them. Down side is the aforementioned early rise to start the cook in the rain. Got her fired up and the meat on and temps are steady in the 280 range. Back to sleep on the coach for awhile! Meat went on at 06:00 and came off at 11:30 with internal temp of 208. Into the warming drawer set to 150 as I can't find my baby cooler that i usually use for small cooks. Will post a pic before pulling this bad boy!
Anyone use a warming drawer in liu of a cooler for a "cambro"? Curious about what temp to set to!Leave a comment:
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