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**Jfrosty27** · June 9, 2021, 05:00 PM

Tried another recipe from bbqpitboys.com tonight. BBQ Peppered Spit Chicken Thighs.

Bone in, skin on thighs lightly oiled and hit with S&P. Liberal on the pepper. Thick sliced bacon rolled up by the slice. Then on the spit in alternating fashion. Thigh/bacon roll/thigh/bacon roll and so on. Cooked on the Weber Performer with rotisserie until done. Just under an hour and a half with the grill running at around 350-375. Brushed with with sauce near the end. The Boys make a scratch sauce but I lazed out and used a bottled white sauce that I jacked up with a little cayenne pepper. Turned out amazing.

The sauced charred up really nicely without getting burnt. Thighs were juicy and tender inside. Just delish.

**ItsAllGoneToTheDogs** · June 9, 2021, 05:07 PM

Not sure what fancy named cooking method I used here, but it wasn't a reverse sear or a front sear... The PK was too hot (emptied the bag of lump I had since I found decent charcoal again).

Let the steaks enjoy some smoke for about 5 minutes, then 30 second flips over the raging lump, then back to the cooler side and repeat until almost done, back on the cool side about 2 minutes while I finished the broccoli and got plates.

Did I mention this little PKGO is fun before?

**HawkerXP** · June 9, 2021, 05:11 PM

Some thin pork chops that spent some time in Veterans BBQ Gold Sauce that I got from my secret Santa.

**surfdog** · June 9, 2021, 06:09 PM

If I ever post something here on the day of...someone might need to check on me. LOL
A couple of small fillets the GF picked up and a chicken breast for her son.

Plated with her twice baked potatoes...and a salad from the garden.

**RichieB** · June 9, 2021, 06:11 PM

A simple cook, but delcious. Italian hot sausage. Those Pit Masters in Mass and N.H. check out The Big Y. They have (at least in Amherst Mass.) a great meat department. Butchers are there to cut whatever you need and solid quality. They have a section at the counter dedicated to Prime cuts. Sorry for my diversion.
Their italian hot sausage. Done with Trader Joe's Fire Roasted Pepper and Onion on a sub roll. Quick cook, so Smokey Joe called into service.

**Richard Chrz** · June 9, 2021, 06:21 PM

Smoked chuck roast from Sunday, meets Tuesday. Taco Tuesday remix

**smokenoob** · June 9, 2021, 07:15 PM

Royal Red Shrimp tacos cause it’s hot and I’m lazy

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**theroc** · June 9, 2021, 10:02 PM

Smoked meatloaf. flyingpiglet added grilled artichokes.

**DrJimmy2112** · June 9, 2021, 10:27 PM

Meathead's Maple Bacon on the OG... I am new to curing and smoking and bacon, so this is my 2nd try. 1st try went well. This is 4 lbs. Had to do a bit of arithmetic but none too difficult.

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**Elton's BBQ** · June 9, 2021, 11:27 PM

Did some stirfry on my ci flattop..

**Michael_in_TX** · June 10, 2021, 11:59 AM

When we go back to the office full-time in a month or so, I am really going to miss being able to make lunches like this.

I've been wanting to branch out on some of my BBQ rubs lately, but there are just so many to choose from! Seems like everyone on Youtube has their own rub (often several). (Rhetorically, just how many AP seasonings do we need?)

I'm a huge fan of Malcom Reed and anyone who watches him knows he often does videos with his friend and collaborator, Mark Williams of Swine Life BBQ. Mark has his own BBQ rub and I've seen Malcom use it a few times, so in my last HowtoBBQRight order, I picked up a shaker of Mark's Mississippi Grind.

Honestly, I was expecting it to taste very similar to Malcom's The BBQ Rub, but it is distinctly different. Sure, they both have that "BBQ rub base" flavor, but Mark's Grind has some really unexpected honey and citrus notes. The give a hint of sweetness without tasting like "just sugar" and the hint of citrus "wakes up" the rub, as it were.

As I was falling asleep last night thinking of BBQ (that's normal, right?) I thought I might try Mississippi Grind on salmon, even though Mark doesn't indicate that it is meant for fish.

As you can see below, it turned out quite good. Citrus, especially lemon, goes well with salmon, as well as sweet. It even went very well with the broccoli.

While I've had better/more complex salmon, I think Mark Williams' Mississippi Grind will be my go-to rub for when I just want to do a quick simply dusting and then eat.

Broccoli was steamed for 90 seconds and the salmon was cooked at ~400 F for 20 minutes and I nailed the perfect doneness (for me) at 145 F. The butter is Kerrygold, which I have fallen in love with.

**Ernest** · June 10, 2021, 05:46 PM

A little Thursday action. Sausage, meatballs

**Dewesq55** · June 10, 2021, 06:29 PM

Beef back ribs!

A little background, we had a freezer incident last weekend and had to dispose of hundreds of dollars of food, mostly meat â˜¹ï¸. But the basket drawer was still frozen. In there I had 2 large racks of beef back ribs and I rack of chuck shorties. I had no place to put the back ribs to keep them frozen so I brought them to the vacation house which we were planning to come to anyway. I thawed them in there fridge yesterday.

Early this morning I got up and rubbed them up with a modified BBBR with salt added. I smoked them hanging in the propane cabinet at 225°F for about 4 hours with a mix of oak and pecan wood. Since I like sauce, I glazed them on the gas grill with my rum molasses sauce, which goes great on beef. These came out great. Being only 2 of us, we couldn't even finish one of the racks.

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**Attjack** · June 10, 2021, 09:19 PM

Matar Paneer

**smokenoob** · June 11, 2021, 07:05 AM

Tri Tip, a mighty tasty cut that runs half the price of ribeye or NY lately. Smoked for an hour and seared bout 4 minutes, then served at a board meeting

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