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**tbob4** · May 29, 2022, 08:18 PM

When I bought my Blackstone I started getting their emails. This last week they highlighted a Big Mac. I didn't read the recipe, I just thought it looked pretty good. Then "National Burger Day" was posted here on Friday, I believe. Well, tonight was supposed to be leftover BBQ'd chicken. Instead, I just thought "Two All Beef Patties, Special Sauce, Lettuce, Cheese, Pickles, Onions on a Sesame Seed Bun"

**jhapka** · May 29, 2022, 08:31 PM

Click brisket and I tried that trendy foil boat thing. Definitely could tell it was different than Sam’s Club briskets I’ve done in the past. I think I’m sticking with the foil boat. Easier to probe without unwrapping and same or better results compared to butcher paper imo.

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**theroc** · May 29, 2022, 09:01 PM

Getting some good color on a couple of St. Louis cut spares.

**pkadare** · May 30, 2022, 03:05 AM

Inspired by hoovarmin's recent post about Beef Birria tacos, I made my own this weekend. Like hoovarmin, I first smoked a chuck to 160*F IT but I used oak as that was the split I had in the MGS charcoal chute. I was out of guajillo peppers so I used a combo of pasilla, poblano, and chipotles. This was off the hook good and with only 2 of us, lots of left overs.

**dtresca** · May 30, 2022, 06:21 AM

Did an overnight cook for this 15lb packer. Brisket wrapped and stalling nicely. 🤣

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**gboss** · May 30, 2022, 06:43 AM

Did some cowboy ribeyes yesterday. I'm traveling to Japan for a week or so, and my first leg departed crazy early, so I decided to keep it relatively simple for this one.

Nothing like eating 2lbs of steak before getting on an international flight....

CAB Choice Ribeyes, from the sale Shoprite 7-boner from this Easter, red potatoes, steamed broccoli, and green giant corn in the bag.

**hoovarmin** · May 30, 2022, 06:49 AM

I've been feeling guilty every time I walk past my kettle. I can feel her staring at me through her cover. So, I decided to give her some love last night with some chicken quarters around the vortex. The older kids got a combo of Spanglish Asadero's Citrus rub and Habanero rub. The little people got BCR's Chicken Sh*t rub (why did they have to name it that?). The wood is cherry.

The kettle reminded us all that she is a force to be reckoned with and her place in the cooker line-up is eternally secure.

**DaveD** · May 30, 2022, 08:38 AM

For our dinner late this afternoon, my lovely bride and I are each making a bacon-wrapped thang. For me, it's hot dogs, and for her, it'll be jalapeño poppers. Dogs and bacon both from Pederson Farms via CrowdCow. We've had both a bunch of times before and the dogs especially are excellent (label says 100% grass fed beef).

Got my prep out of the way this morning: rolled the dogs in my "house" beef rub, then wrapped each in a bacon slice, and back in the fridge. Popper prep after lunch, firing up about 2pm.

Wishing all a safe and pleasant Memorial Day, with eternal gratitude to those who gave their all, as well as their families and loved ones.

**WayneT** · May 30, 2022, 08:49 AM

Memorial Day brisket.

Thanks to all veterans and first responders for your service and a special salute to the families who have lost a loved one in the line of duty.

**realdocBBQ** · May 30, 2022, 11:22 AM

First time I've done beef ribs in quite a long time. This was a 4½lb 4-bone rack from Click Akaushi. I thought they looked a little on the skinny side, but they definitely plump up nice!

Next to it is a pork loin the old lady neighbor wanted me to throw on for her, and underneath are some teriyaki pork belly skewers "in process."

<edit> That rack has been on about... oh, not quite 6h or so, at 250ÂºF. Just wrapped 'em in butcher paper to finish off for an hour or two, then they'll rest. I got the pork belly on later than I wanted due to some problems at the store with their credit card machines being down. I'm sure they'll be done for our 3PM luncheon, but one pair of guests bowed out, so there're only gonna be 4 of us. Unless the neighbor lady comes over, we never know with her, but she only eats a few bites of anything anyways.

Wife's makin' cowboy beans and rolls and I bought some Wally World tater salad to go with it. Not much special, the meat's the star, today!

**58limited** · May 30, 2022, 11:33 AM

Lunch today is a curry that I haven't tried yet: Chicken Jalfrezi. Turned out great (and spicy). I do curries in the British Indian Restaurant style (BIR): meat and base sauce are premade and frozen until use. Basically once everything is thawed I can make a curry in 15-30 minutes, depending on the recipe.

Veggies stir fried in Ghee

Spices and Tandoori chicken added with a little base sauce

More sauces added (base sauce, tomato sauce, stock, and lemon juice), simmer 10 minutes

Tomatoes and more base sauce added, served over Basmati rice.

**Loren** · May 30, 2022, 11:39 AM

Well, ol' Panhead John has noticed and commented at the last Meat Up that I rarely post - and even less often of what I cook.

So, my good sir, I am making some wibs, which clearly are too big for the 26" Weber, and require me to upgrade...that Lonestar Grillz 24x48 sure looks handsome

If I remember to take pictures of the finished product (with the sauce I made this morning) I'll add to the post...but no promises

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**High Low Jack Game** · May 30, 2022, 11:57 AM

I cooked a 10 pound pork shoulder with Meathead’s Pork Rub. Sous vide for 24 hours then smoked for ~ 2 hours for pulled pork for a crowd Sunday. I poured off, strained, and defatted about quart and a half of liquid from the sous vide bag and decided to save it. When I pulled it out of the fridge today it was like double strength jello. I made this ramen soup in that liquid. Leftover thin slices of prime rib as well. Absolutely off the charts delicious. I guess I used exactly the right amount of rub so the broth was perfectly salted.

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