Welcome!

**Ernest** · July 3, 2022, 02:02 PM

The ever humble but underestimated Scrambled eggs

**Polarbear777** · July 3, 2022, 03:11 PM

Smoked beef shanks.

**jfmorris** · July 3, 2022, 04:54 PM

I proudly present my ONLY July 4th weekend cook. Beef Burria Tacos!

Recently, a Facebook friend who is out of state, tagged me in a post with a food truck video of barria quesadillas being made, and I promised to make them if he ever comes to town. Fast forward to last weekend, and I went to the movies, then to a new Mexican restaurant called "Mr. Naked Taco", where I saw a barria quesadilla on the menu, and had it. BEST. FOOD. EVER.

This past week, I googled various barria recipes, and settled on one by Sam the Cooking Guy:

Beef Birria Tacos — SAM THE COOKING GUY

I got the dried peppers I needed off Amazon, and got 3 pounds of chuck roast (boneless short rib is a LOT more expensive) at the store, and made it today. BEST. TACOS. EVER!

To keep heat out of the kitchen, I did all the prep work in the kitchen, but using my CI dutch oven, and used the SNS Kamado as my oven at 350, to keep the heat out of the kitchen on a 93F day in Alabama.

The Camp Chef FTG900 got pulled into service for making the actual tacos. Dip the tortilla in the broth/grease/liquid in the pot with the meat, drop it on the hot griddle, fill it with shredded meat, drop some cheese. Magic happening here!

â€‹â€‹â€‹â€‹â€‹â€‹

Had rice and beans, and topped with some chopped cilantro and onion.

I also made some queso with taco meat stirred in, and it was a hit for the kids that shared our July 4th lunch...

**Michael_in_TX** · July 3, 2022, 05:59 PM

I decided to smoke some chuck roasts yesterday. I initially thought about doing them on the Chimp given how well that did for my brisket a few weeks ago, but then realized that these 2.6 lbs chuck roasts were not going to take all night, so elected to do them on the PBC.

Here they are all seasoned up with Meat Church's Holy Cow rub, a Texas style rub that I love on all things beef. I wish I had gotten a photo of these pre-rub as these USDA Prime roasts were quite well marbled.

Smoking away....

The roasts got to 160 F and stalled out by two hours in the cook. I thought about wrapping in butchers paper, but I still had a long way to go until dinnertime so I elected to just power through the stall. The PBC was running its normal 260-280 F with three holes plugged. (I have a serious lid leak I need to address.) I used cherry and hickory chunks, two of each.

And I did have my first cooking through torrential rain! We had a ten-minute thunderstorm come out of no where as they often do in Texas Gulf Coast afternoons. Something really weird happened. The internal temp of the PBC plunged from 280 to 240 F. I feared that water, which had pooled up on the lid, had seeped inside and doused the coals, but that didn't appear to have happened. When I had soaked up the water after the rain stopped, I removed some of the plugs, the temp started to climb again. The rainwater must have acted like a heat sink or something.

I wish I had a photo of me standing outside in this heavy downpour holding an umbrella over my PBC while I am getting absolutely soaked.

In any case, I pulled the roasts at six hours when they hit 205 internal and were probe temperature.

As a consequence of powering through the stall, the bark was dark, positively meteoritic. It's also astonishing how much these thing shrink over a cook!

I then wrapped them in butchers paper and let them rest in a cooler for one hour.

Here is one sliced up:

The meat was essentially at the pull stage and a bit beyond the sliced stage and was quite good. Very nice smoke flavor and I loved the bark. I think when I do these again, I'll pull them at 190 F instead (if they are probe tender).

Here we are plated up with some potato salad, pickled onions, and lemon-garlic grilled asparagus.

**DaveD** · July 3, 2022, 06:00 PM

Hey! I did my first tri-tip today. I recently got a bundle of 3 from Creekstone, and this one was a bit over1.5 lb/680g. Fortunately the grain was very apparent, and fairly uniform across the cut, so it was easy to slice against the grain.

Dry brined overnight, then dusted in black pepper and granulated garlic, ran it in the sous vide at 131F/55C for a little under 10 hours. Then seared it on ripping hot GrillGrates, flat side up, for about 1.5 minutes per side cumulative via Just Keep Flipping. Served with our house black bean charro (replete with bacon I smoked up this morning) and some steamed zucchini, with a 2017 Amici cabernet out of Napa Valley.

Really loved this! Super tender and juicy, and a very deep, rich beefiness. I absolutely see what all the hubbub is about when it comes to this cut. Very glad I have two more! I'll do one via 2-zone reverse sear on the grill, and the other with the low-T stage done in the smoker before searing. For SCIENCE.

The always-appetizing post-sous vide pallor:

Post-sear, and the grain is very easy to see, nicely uniform too.

Sadly, I did not get the charro in the shot, just the side of the bowl. Just picture a dollop of dark, rich, smoky, bacony beanitude up there.

**Bogy** · July 3, 2022, 06:50 PM

Second cook on the Bronco Pro. Started with fresh charcoal, a mix of B&B briquettes and lump, oak, with apple wood chunks. This time I was able to control the temp, not just trying to eak out enough heat to finish the cook. Pork loin with apple juice injected, rubbed with MMD. Warmup for tomorrows ribs.

**troymeister** · July 3, 2022, 07:37 PM

Some Homemade Tacos Al Pastor. I couldn't get pics of final plate as I had a hungry crowd. Basically served with cilantro, pickled red onions, queso fresco, and pico de gallo. Pinto beans on the side.

I smoked on the WSM for about 3 hours and finished it off on the 22" kettle with the Weber charcoal baskets each side with high heat to get a little char. After I cut off the outer layer I placed back into the kettle for 5 minutes or so. It took 3 times to finish completely.

For the vertical spit I re purposed the holder from a turkey fryer that I used once in 20 years. I cut off one of the spikes and shortened it by 2.5" so it would fit in the WSM and Kettle.

I have been wanting to do this cook for a very long time. I finally did it and I am very happy with the results.

**smokenoob** · July 3, 2022, 07:41 PM

We are house sitting on the continental divide. My pit has a Weber Spirit and I’m getting to know it!

Attached Files

**MsTwiggy** · July 3, 2022, 08:41 PM

So this is actually last weekends cook. Cooked a prime brisket. I had separated the flat from the point and originally planned to cook on my weber. But when the time came I realized there wasn't enough room. So i cooked the flat on the kettle and the point in my PBC. I wanted to inject them with tallow from the fat i had trimmed off of it but my syringe didn't arrive as expected and so no injection. I only had a two probe thermoworks smoke setup and so that went in the flat on the weber. The point cooked to very tender at 190 in 4 hours on the PBC. I rubbed it with meatheads BBBR recipe. The flat i cooked for 10 hours and followed ecowper beef rub recipe on it. Because the point was done at 9 am and the flat was done at 2pm they both spent time in a cambro but I was pretty off on my timing and so we ate point sandwiches for lunch and flat for dinner. All in all I got lucky with this cook. My plan was off for timing and I didn't consider the space I would need. If i had a second rack for my weber i could have pulled it off all in the kettle and that would have been preferable. The point by itself was small enough that the PBC was overkill especially without the benefit of a temp probe. Although the point was very tender the first few slices I cut with the grain and then realized my mistake. Sadly about half the point was very overdone and i could barely slice it with my carbon steel knife. So it was saved to season some beans at a later date. The flat was terrific. We all loved Eric's rub. We ate it as sandwiches and later tacos, finishing it off with a side of greens. It was a fun cook, i learned a lot. And they were the best brisket to date but definitely room for improvement.

Attached Files

**theroc** · July 3, 2022, 09:39 PM

Grilled swordfish with caper sauce on tomato risotto.

**WayneT** · July 4, 2022, 06:36 AM

Rosemary and cheddar scones.

**Scout789** · July 4, 2022, 07:29 AM

Nothing says Fourth of July in Texas more than brisket on the smoker! Happy and safe 4th to everyone!

**Scout789** · July 4, 2022, 07:52 AM

Thanks Panhead. Looks like it's all ribs over there.

**FleetingSmoke** · July 4, 2022, 08:37 AM

St. Louis style ribs on the smoker today. Trying the Traeger 3-2-1 Recipe. Keeping notes in the Smoke and Fire Journal I started. Drinking a Bloody Mary and sitting on the patio with the love of my life, my wife! Life is good!

Attached Files