Welcome!

**Richard Chrz** · June 1, 2021, 10:20 AM

Catching up on everyone’s cooks. I’m super hungry and inspired now. Incredible food made in this joint.

**Troutman** · June 1, 2021, 10:28 AM

Lots a very cool offerings for Memorial Day so far. We've had a lot of rain lately which has dampened my outdoor cooking spirit somewhat. Did get a break in the weather on Memorial Day so I cooked a really nice 5# bone-in pork loin roast I had buried in my freezer. This one was done on a WSM using pecan wood chunks, cooked at 250*F until it reached an internal temp of 135*. I then glazed it with some Pomegranate Habanero sauce and let it tack up until it hit 140*F. Pulled and let rest for about 30 minutes.

Carved off some 14-15 ounce chops, was hard finish even one!! Super tender and juicy.....

Plated them over a bed of couscous with a honey mustard sauce to compliment the pork. Served with a Caesar side salad which made for a perfect holiday meal...

Hope everyone had a pleasant holiday weekend, in remembrance of those who made the ultimate sacrifice so we can serve our families meals like this and enjoy the freedom to do so !!!

**Michael_in_TX** · June 1, 2021, 03:01 PM

I give you grilled firecracker salmon: salmon marinated/basted with balsamic vinegar, soy sauce, garlic, ginger, maple syrup, red pepper flakes, and green onions. (Recipe: https://www.fogocharcoal.com/blogs/c...cracker-salmon)

(Also, I am liking this lump-relighting thing! This is cook number three on this full SnS load of Royal Oak!)

**Richard Chrz** · June 1, 2021, 05:03 PM

Taco Tuesday courtesy of left over dino ribs.

**surfdog** · June 1, 2021, 05:30 PM

Forgot to post this last night. Hmmm... LOL
A miniature Tri-tip that one of the boyos brought over. It’s the thought that counts, right?

FWIW, it WAS tasty! But dang it was small.

**rickgregory** · June 1, 2021, 06:34 PM

Loin Ribs....

Rubbed with Killer Hog "The BBQ Rub":

2-1/2 hours later they're at 208F:

That was about an hour ago. I wrapped them in foil and they're sitting in a 170F oven, waiting for me to rip them apart and eat them.

**Michael_in_TX** · June 1, 2021, 06:36 PM

....and this little 4.5 lb pork butt that has been staring at me from the freezer since mid-January. I've never done one this small -- typically I'm in the 8-10 lb range, and as expected it cooked relatively quickly. Rub was just Killer Hogs Hot Rub with a light mustard binder.

Plopped it in the PBC for three hours (temps held at 325 +/- 25 F) and smoked over cherry and hickory. At three hours took a look at it and it had hit 180 and bark was in a good place so I foil-wrapped it for the last 20 degrees, then let it rest in a cooler for an hour. Interestingly, it never really stalled like I am used to the larger ones doing. Even when it hit 180 it was steadily going up in temp.

**BradNorthGA** · June 1, 2021, 07:03 PM

More fun with the sous vide. Ribs this time, went with the exact directions on this website. Also did some corn.

Ribs were fantastic, they pulled easily and cleanly off the bone but didn't fall apart. Wife wanted them dry this time so I didn't add sauce. And yes I ate more than two of them, not sure why I took that photo that way then put more on the plate right afterwards

Attached Files

**surfdog** · June 1, 2021, 07:58 PM

Hey! Mark this day on your calendar!
A cook as it actually happened. O_o Whaa..?! LOL

Anyway, it’s caprese stuffed pork chops...with a few added extras... A bit of pepper flakes, some homegrown spinach, and a dash of balsamic vinegar to bring it all together. The tomato & basil are also grown in the GFs garden.

Mesquite was also added to the wood/fire mix because that’s what she wants... And what she wants... yeah, we all know how that goes. LOL

Oh yeah, and one for the boyo.
Now to enjoy...and then catch a couple hours of sleep before I jet off to Texas. Again. Still. LOL,

**tamidw** · June 1, 2021, 11:30 PM

So I made a huge mistake this weekend! I smoked a brisket and some baby backs for a BBQ potluck at my house on Saturday with friends for my birthday. It turned out absolutely wonderful. My mistake.... I forgot to take pictures of the meat when it was done and I cut it up. 🤦â€â™€ï¸ Then on Sunday, I make carne asada when my parents were here, and no pics again! I’m getting forgetful in my old age, I guess.🤣 so tonight, using some of the brisket and some of the carne asada heated up in a pan, we made nachos. Those I did get pics of because I kept forgetting prior and was really trying to remember. Guess I will have to make a brisket again so I can get pics.

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**Ernest** · June 2, 2021, 11:03 AM

Quick Blackstone breakfast

**BL Bouslog** · June 2, 2021, 01:22 PM

Did the on M Day. 1/2 rack of Saint Lou ribs, house rub and finished on a 550 degree gas grill.

The chicken wings starting from the center and going right. I hour brine, overnight in Cajun Chef Hot Sauce and 2 hours of smoke. The dark ones are Wuhan Bat wings, Same process as the 1st but done in Squid Ink. The last one is basic Salt, Pepper and Garlic.

All were based on the grill with Sweet Baby Rays BBQ Sauce

Attached Files

**gboss** · June 2, 2021, 03:36 PM

Ended up down the shore for the holiday weekend, so I was only able to cook with electric. The weather was terrible, but we made the best of it with racks of lamb. Spent some time properly frenching the racks: CLEAN bones.

Served with roasted zucchini and slow-roasted sweet potatoes with garlic labneh.