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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Pulled pork for the weekend.
Dry-brined overnight. Slathered on some mustard to hold the rub. Smoked 11 hours at 225-240 deg, called it done when it reached 203 deg. I did not do the Texas crutch this time, just smoked it straight through. Great crust and deep smoke ring. The BBQ gods smiled upon me today, and I am thankful. Killer good! I think I will use the left-overs in chili verde/green chili enchiladas.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
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iGrill 2
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BBQ Dragon
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All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Damn that looks cool!
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Sorry Dr. Pepper, those two disappeared FAST. Very tasty, gotta do this again.
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Had some teres major for supper last night with the wife. I am in love with this cut of meat
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Dennis’ Texas style ribs
Four racks of pork ribs with a mustard binder and Adams Texas style pork rub on 2 racks, Angelo’s Texas BBQ rub
Using a Big Green Egg, Royal Oak lump and cherry wood chips
Smells fantastic and they just hit the grill
Temps holding at 250 and cracked our first Yuenling lager
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Club Member
- Nov 2016
- 491
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Masterbuilt 20070910 Electric Digital Smoker
Weber Smokey Mountain Cooker 22"
ThermoWorks Smoke thermometer
Kansas City strip from Porter Road. I wasn't impressed with this steak. The meat was tough in more spots than not, but yet had good flavor. It may have been my cooking, but I actually pulled this off the heat at about 135, whereas the first one I left on until 145 and it was juicier and more tender.
Who knows?
edit... Not sure why I focused in on the forkLast edited by Porkies; September 24, 2021, 07:53 PM.
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Club Member
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- 7570
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Primo XL
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Founding Member
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Pretty plate, of course. I think I can hear that steak still mooing.
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Dr. Pepper - I never thought rare meat would be an issue with this crowd ;-)
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- Nov 2014
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- Chico, CA
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Went to the butcher yesterday morning and grabbed some more "butcher boy filets" aka teres major aka petite tenders. Did them the same way as last time, sous vide bath @ 130* for 90 minutes, hit them with Meathead's big bad beef rub, then seared over a very hot grill. Only thing I did different this time was that I used a cast iron at the very end for a more even sear. They were once again absolutely delicious, so full of flavorLast edited by BradNorthGA; September 25, 2021, 09:30 AM.
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Club Member
- Sep 2019
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- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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Well tbob4, it's my understanding this site is now all hot dogs, all the time.
So, as I said in one of those threads, if there's no chili on hand, I'm whole grain mustard plus sweet relish all the way. The ketchup is strictly reserved for the fries.
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Love me some Ore Ida Crispers
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Club Member
- Mar 2021
- 84
- Biloxi, MS
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