Smoked a brisket on the performer with hickory and cherry chunks. Whipped up a batch of pinto beans with lots of hatch chiles and jalapeños. Both came out fantastic!
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July 4th dinner. 8.5lb pork shoulder, 3 St. Louis cut racks of ribs on my WSM w/Weber briquettes and apple and peach chunks. No plated pic as I was too busy eating.
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Here’s my 4th of July cook!! 🔥 haha! I was actually expecting it and didn’t have any food on and had the gas up high. This grill is at the beach rental house we have. And I was expecting a crappy grill. So, I brought my own GrillGrates and cooked burgers, kielbasa, and hot dogs. This picture is my just trying to figure out what I’m working with, and seeing if there were any major issues. Luckily, all burners worked, I just learned I couldn’t go full tilt on the gas flames. When I actually did cook, I had them on medium/low to avoid the grease fire, and the GrillGrates worked their magic. I like traveling with GG 😎Attached FilesComment
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Y’all have some good looking cooks running. Happy birthday America! I did the most American thing I could think of with the time I had on hand, triple decker smash burgers that in the ol’ CI set off the smoke alarms.
presentation: 2/10
taste and residual burger smell in house: 10/10
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When I asked Ms. Black what she wanted me to cook for the 4th, she opened with "whatever you want," which led me to ask if she had any favorite.
"It’s all great."
but anything really special…
â€Magic pork chops.â€
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the process is as follows:
buy the good pork chops from HeritageFoods
defrost and soak for an hour in Blonder Brine.
season aggressively with rub (today’s edition was Meat Church Honey Hog, though I think MMD works better). Let sit for half an hour in the fridge.
smoke on the Evil Droid (the Grilla OG), 220 to IT of 135-140.
remove and dial the droid up to 350.
paint with glaze (dark maple syrup, sherry vinegar, tabasco sauce), and put back on the droid flipping and painting every five minutes for two coats.
Rest, plate, profit.Attached FilesComment
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Mini tri tipsAttached FilesComment
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RibsAttached FilesComment
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Pulled Pork before and afterAttached FilesComment
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After reading The Business Insider article posted here about how bad outdoor grilling is, I decided to forge ahead anyway. Dirty grill?…..check. Lack of temperature control?…..check. Heat source under the meat so it can drip and catch fire?…….check. Well folks, please let these pictures be a warning to us all! Grilling is bad….and grilling makes the food worse. Consider this a Public Service Announcement from ol PJ.
Please note: The first pics are plated on my new "July 4th Special Collectors Edition" line of plates. Available all month long wherever plates are sold.Attached FilesLast edited by Panhead John; July 5, 2021, 07:57 AM.Comment
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Well at least you got a steak cook in. I have two picanhas that are still in the fridge. It started raining so hard here yesterday that I waved to Noah as the ark floated by.
I'm particularly ready to have some of that perfectly finished steak. That looks like a Rockdale special to me. And no words can describe the joy I've experienced at the sight of the new 4th of July signature series plates. I'm speechless. (would those be included in the newly issued Fab-Fit-Fun box for July?)
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NY Strip. Hank’s Steak Rub. Front seer. Portobello mushrooms n onions. Corn, homemade potato salad and broccoli salad.
Oh yeah.
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Smoked a brisket on the PBC.Comment
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frailinryan Beautiful! Did you hang it for the whole cook? And what was your total cook time? -
Panhead John Thanks! Took 8.5 hours + held it in a cooler for 3 hours. I used the grate after wrapping in butcher paper at around 170 deg.
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First "real" long cook on my Camp Chef pellet grill/smoker, a pork butt. Tasted good, and got a nice smoke ring, but was very nonuniform in tenderness. I think I pulled it a little early. It was a boneless butt about 2" thick and I pulled it at 200°F, after 6 hours at 225°F. Thinking about bagging the leftovers and sous-videing to see if I can get it more uniform.Attached FilesComment
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Happy 4th of July, everyone!
SLC ribs with MMMD (Modified Meathead's Memphis Dust), local New Jersey corn, local tomatoes.
2 racks were sauced, one rack kept dry Memphis style.
Smoked over charcoal, cherry, and apple for 6hrs, spritzing with ACV/AJ every ~45m:
Then, finished on the gasser to spread out and sauce. 1hr additional, plus 0.5hr sauced.
Nailed the doneness: not fall-off-the-bone, but pulled away cleanly:
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Prime ribeye for flyingpiglet and grass-fed sirloin for me over a live red oak fire on the Buckaroo. Served with sauteed mushrooms and broccolini.
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Leftover brisket frittata for breakfast.
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