Porter Road beef ribs with Meathead's red meat rub, smoked with mix of oak and cherry, the a light glaze of Meathead's barbecue sauce.
-
-
Korean Pulled pork, ala Steven Raichlen's recipe here: Smoked Korean Pulled Pork Recipe - Barbecuebible.com
Ran this cook at 275F on the SNS Kamado, and it took about 8.5 hours to get a 9.5 pound Boston Butt to done, pulled, chopped and mixed in a pint of the KB Sauce. Took it in a crock pot to a bonfire and folks gobbled it up! This recipe is a flavor bomb!
Comment
-
fzxdoc Kathryn, wish I could take credit, but it is a member who is no longer active, OSB, that turned me onto this recipe with this post:
I made it shortly after that, and gave a shout out to him about how great it was!
I did tame the spice level with more sugar and sprite this go around, and think I will continue that trend with the KB Sauce. -
Jim, I didn't realize the history of this great recipe on The Pit. All I remember is that each time you (and now I) make it, delicious things happen. Good to know about taming the spice level. I'll work on that. Hubby will eat it, but has to be careful--he eats it at dinner and takes a Tums at bedtime.
Kathryn
-
-
Pastrami. Yesterday, while working in the yard (and anticipating steak dinner) I smoked a corned beef. I've done the full ride from brisket, but from CB already done is so easy, and my friend Costco has them this time of year. I started later than intended, had soaked Sat and covered in Like Katz's rub, put in smoker sometime yesterday morning. Mid late afternoon it stalled in mid 150s for long time, and by the time I was ready to wind down in the evening was only at 167F. Sidestepped to hybrid, put foil wrapped near pastrami in oven, and went to bed. My oven has a probe that turns oven off when probe temp reached, set that at 200F, and left the oven light on to keep warm. This morning, warm pastrami in the oven. I've sampled (why that cut isn't straight) and now going to slice for Reubens this week, with some packs for freezer for Emergency Reubens later in the year. 😀Attached FilesComment
-
-
From the train wreck dept....
I'm half way thru a spin class at the gym, look out the window....hey, its not a bad day, I should smoke a few pork butts!!!!
....Hmmm....all pork butts in freezer....no problemo, I'll cook from frozen....
Class done, blast home, smokers a mess from last cook, light fire, down to freezer grab 3 butts, toss em in nuker to defrost for 10 mins each, dry rub....no, dry rub....make dry rub....dry rub, out to smoker, go to add water pan, water pans a burn fat mess, SOS pad water pan, put in water pan, add water....put in grates....grates rusted together, separate grates. one grate breaks....put in grate....clean grate add meat....I'm going for a nap....
Pics to followComment
-
Finally getting around to the follow on pics:Originally posted by nunyaz View Post10 # butt roast for $9.99
Tried to 'butterfly' but hit the bone
"Barky"
"Much Yumminess"
"I like my Butt Rubbed and my Pork Pulled" 😂
One of our favorite ways to ingest PB starts with a quartered baked potato
Smothered with Pulled pork
Grated Cheddar Cheese
Couple dollops of Sour Cream (for my DW - mine got Salsa)
This was some mighty fine eatin'!!
Many thanks for all the kind comments
Peace,
Nunyaz
Comment
-
Picanha with Cognac Mustard Compound Butter!
Dry-brined a Picanha with kosher salt overnight. Lit a 1/2 chimney of charcoal then stabilized the grill between 275°F and 300°F. Cooked steaks indirect until reaching 115°F IT. Increased the temp with more freshly lit coals and seared both sides twice before moving back indirect then pulling at 125°F IT. Rested with a layer of Cognac Mustard Compound Butter I got from my local butcher and Smoked Finishing Salt from Lane’s BBQ for 10 minutes and sliced. UNBELIEVABLY DELICIOUS!
Attached FilesComment
-
I just cannot coming back to look at this. I bet it tasted incredible! -
Richard Chrz It sure did! You’ll have to get one and try it out for yourself!
-
-
Last edited by Steve R.; February 20, 2023, 05:20 PM.Comment
-
Panhead John Jerod Broussard makes a hooked on bbq trifecta rub that is probably the best rub i have ever had on chicken. I agree on experimenting. -
I've had Franklin's Espresso BBQ sauce....it is really good, different, but not too different. I really like it with sausage.
-
-
-
Korean BBQ Chicken Wings.
Yesterday I smoked the wings with a couple of steaks on the SnS Kamado using the Vortex. I kept the temperature down at about 290o and let the chicken go about 10 minutes longer than the big ribeye (steaks were pulled at 120o and will be reverse seared when I am ready to eat them - the steaks are vacuum sealed and frozen for now). I was tired and not hungry (lots of leftovers earlier) so into the fridge with the wings.
Tonight I coated them in corn starch and fried them before tossing them in Korean BBQ sauce. Very crispy skin and great flavor! I think they are my best wings yet.
Comment
-
A bit of a Thai kick lately with the visit to the Asian Market last week. It’s been years since I’ve made this dish, but it is just so flavorful! So happy to make this again!
Mussamun Curry Beef with potatoes and peanuts (gaeng mussamun neua) - and jasmine rice served optional.
Comment
-
This is something I have been wanting to make for a very long time....shrimp brochette!
I took some large Texas Gulf Shrimp, and sliced along the vein side to make a bigger pocket. Inside went a sliver of Monterrey jack cheese and a sliver of jalapeño. I then wrapped them in bacon, securing with a toothpick.
This was a bit harder than I thought it would be, although I did eventually get the hang of it. There's a trick that escapes me, but I know there is a trick to slicing the shrimp so that is lays out in a straight line (I think tempura chefs do this). That would have made this far, far easier.
I also dusted the shrimp with Meat Church's Holy Voodoo, which Matt Pitman likes to use when he does this dish. I have been very curious about Holy Voodoo for a long time. My initial taste of it is that it is a cajun-y, cumin-y base, is very salty, and has an obvious MSG flavor. (Eating it by itself reminds me of eating a cajun Dorito.) I need to experiment with it further to get a good opinion of it. It is also noticeably finer than Holy Cow and very easy to overdo.
Here are the shrimp all stuffed, wrapped, and seasoned up.
Here they are after about 15 minutes at 425 F. They were near-perfect after 20 minutes. (I flipped at 10 minutes.)
Plated up!
Wow these were so good, albeit a bit salty. I'll leave the Voodoo off next time, they don't need it. Shrimp, bacon, jalapeño. Yummy!
I need to wrap better, though. On most of the shrimp, the cheese melted and leaked out. The ones in which the cheese stayed in were simply divine.
Comment
-
58limited Thanks for the video! I really like your approach; it is much easier. I also had forgotten about HEB's Jalapeño bacon, I will give that a try. And your marinade....I never would have thought to marinate these things in a million years. And your marinade is incredibly intriguing -- tiger sauce, lime juice, rum, oil, and dill! How could I not try this!
-
Comment