Ran a slow smoke on a butt. First photo is at 14 hours.
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Early stages of a short rib meal. Will have sautéed mushrooms at serving. Don't really need them swimming around in the wine-garlic-onion-bell pepper matrix.
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Hot and faster Pork Butt on WSM with temps @ around 320 entire cook. Turned out really good and total cook time about 6.5 hrs for an 8+ lb butt. We had Tennessee red sauce slaw and apple slaw. Both were outstanding, but still leaning towards the apple slaw, though the red sauce had a nice spicy kick. Cooked following Bill Gillespie’s recipe\method, but used Meatheads Pork rub. Love pulled pork. This costs $15 at Walmart for Prairie Fresh brand. What a deal! Have enough leftovers for many meals. Happy with this one and highly recommend Bill’s book.Attached FilesLast edited by Mark-B; May 28, 2022, 05:27 PM.Comment
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Did my second Grudge Match, this time a pair of SL spare ribs, one from our local Wegmans and the other a Duroc rack from Creekstone. Can we tell the diff?? They both came out great, and the Wegmans rack was very good - but those Duroc ribs were noticeably better, no question about it. A worthwhile experiment!
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I smoked a brisket last night on my Weber. Took 10.5 hours until I pulled it off the kettle, cooking temp around 240 to 250 degrees, using hickory and cherry. Second time I tried the foil boat with good results. I held it in a cooler and then an oven on warm for 7 hours.
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I have been following this thread daily, but have not posted lately. So, I thought I would amend that. I have had a Kamado Joe Classic grill shell and firebox in my shed for several years (long story!). I kept it with the thought of using it as a fire pit at some point. A couple of weeks ago I decided it was time. I built the pictured below fire pit area, cut down the legs of the standard stand (I built a table for the KJ Classic that I use for grilling/smoking) and placed the KJ shell in it.
My first cook on it was a rotisserie chicken using my Joetisserie and cooking over a post oak fire. Fabulous results!
I have been lusting after a Santa Maria grill for some time, but cannot justify the absurd prices. Then, I came across Gabby’s Grills and found my solution!
it is their 18†model. It is an extremely well built piece of equipment and I am looking forward to many, many years of use. I did the initial burn in and cook today. I marinated some chicken thighs in George’s barbecue sauce (my go to and the best NC BBQ sauce I have ever tasted) overnight. I then dried them off, coated in a bit of olive oil, and seasoned with Plowboys Yardbird rub. They then went on the grill for 30-40 mins (depending on size). I have cooked A LOT of chicken thighs over the years, but cannot remember any that tasted better than these. Juicy, crisp skin, just great. Sorry about no plated pics, but I was hungry and forgot!
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Chicken 65
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Pork belly burnt ends on the WSM.
It was my first attempt, and they turned out great!
They were just as easy as brisket burnt ends, and faster to cook too
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Smoked then finished on the grill side! Home made cayenne and garlic rub!Attached FilesComment
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Had an East Texas classic. Earl Campbells hot links with white bread and mustard...no photos so I guess it doesn't counrComment
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While this will certainly not make the next newsletter…..
grilled shrimp with jerk butter, zucchini, spinach stuffed mushrooms. Zucchini turned out way better than that embarrassment of squash the other day 🤣🤣🤣
First words out of my mouth? I will never do mushrooms in the toaster oven again. Did them on the grill and it was a game changer!
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