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**gboss** · July 4, 2023, 09:58 AM

Quick steak salad dinner. Porter Road Denver steak from the freezer.

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**jab688** · July 4, 2023, 11:03 AM

Happy 4th of July fellow Pitmasters.
Grilled Italian Meatballs (beef/pork)- for meatball marinara hoagies. Four batches (12 per batch).
#Badia #mortonsalt #McCormickSpice #sargentocheese #prego #campbells #teamchargriller #chargriller #chargrillergrills #kingsford #Pwtallahassee #pigglywigglysouthtallahassee

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**ssandy_561** · July 4, 2023, 12:16 PM

A little bit of scallop fried rice for lunch.

**texastweeter** · July 4, 2023, 12:49 PM

My version of danger dogs, both leaded and unleaded.

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**Ghawtho** · July 4, 2023, 12:51 PM

Well am setting in the stall now. You can see the temperature graph flattened in the point & flat.
I’ll either like it ride or might increase temperature and push through it. I think I’ll let it take its time.

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**Michael_in_TX** · July 4, 2023, 01:29 PM

Last year, a friend gave me some smoked Canadian bacon he did. It was wonderful and I've been slowly going through my frozen stash. I ran out a month ago and got some Canadian bacon from my deli. It was ridiculously bland.

So, I decided to try my hand at making my own. I am so glad I did. This is incredibly easy that I'm shocked I never gave it a try!

Last Wednesday I picked up a 1.76 lb center-cut pork loin roast. I then made a brine using the calculator on the free side: https://amazingribs.com/tested-recip...-bacon-recipe/

(Food safety tip: these curing calculators rely on Javascript and many ad-blockers can interfere with them. I always use a non-adblocked browser to use them. Also, for the calculators here on Amazing Ribs, always hit enter after typing in or changing a number so the calculator will re-calculate.)

I measured (using metric units whenever possible) and mixed the ingredients together and placed the loin into a sealed container.

It sat in there for 5.6 days. I turned it every two days. It stayed submerged the entire time; I didn't need to weight it down.

Today was cook day. My PBC has been getting lonely and as I really wanted some smoke flavor on this, I chose my PBC over the Chimp.

After washing off the brine, here we are hooked and probed up.

Smoking away with two pieces of cherrywood and two pieces of hickory.

I am so used to cooking pork butt that I forgot how fast such a small piece of meat can cook. We went from 40 F to 145 F in 50 minutes.

Here's what it looks like when done. Look at that color!

Nice and pink and certainly not dry. At Meathead remarks in the recipe, cooking hot and fast avoids the stall so it won't dry out and the PBC excels at that, plus it is also just a naturally moist cooking environment.

Inaugural dish: bacon, cheese, and egg sandwich for lunch.

The bacon turned out exactly as I wanted. You've got the texture of the pork loin, the slight hammy taste, and significant but not overpowering smoke flavor. (Love cherry and hickory on pork.) Meathead's recipe is very simple....essentially just salt and sugar. It has provided an excellent baseline for where I might want to experiment with other flavors.

This is probably one of the easiest cooks I've done in a long time. Yall should try it.

**ItsAllGoneToTheDogs** · July 4, 2023, 01:45 PM

I saved this guy from being a hot dog, so I couldn't share it on the 4th post

20 hour cook including a 2 hour rest. The cook did start with some weird rain, su shine blaring in the front yard, hammering rain in the back.

Dry brined 2 days in Meat Heads pork rub, gave it a coating of BPS finishing rub, and now some is sitting in a crock pot with some apple juice and the rest will get coated in Eastern NC bbq sauce for the week.

Let's get giphy with it!

**AdequateEatin** · July 4, 2023, 02:47 PM

Just got around to re-seasoning my camp chef FTG600. Decided to whip up a fourth of July breakfast sandwich. Bacon, American cheese, Romain lettuce, fried egg, and Caramelized onions, with a sriracha garlic lemon sauce on a ciabatta roll.

**Elton's BBQ** · July 4, 2023, 03:19 PM

Fishsoup at work..

**SheilaAnn** · July 4, 2023, 03:24 PM

Made some Chicago style giardinera. Will report back after 48 hours! It looks purple because I had rainbow carrots 🤣

**acorgihouse** · July 4, 2023, 03:43 PM

Completed a bit of experimentation today. Back in early June, I posted a comment on the thread entitled "Costco Brisket". I debated whether to attach to there, but a comment on an old comment? So, can be moved if appropriate, but here is it/was:

June 9, 2023, 08:44 PM
You wet agers, let me ask a question here. I'm a food borne illness phobe, but the conversations I've seen here have me intrigued with this wet aging. I meant to do a brisket for Mem Day cookoff. I went to Costco the Sunday before, for a brisket, and they were out. No prime beef in the store, literally three choice brisket flats only. So I got one, put in garage fridge, to cook the next weekend. Plans changed, no cooking/grilling Mem Day. Thought would be ok another week, still in the original vacuum pack, still cold in fridge, would cook last weekend. Plans changed, I've started a new job that has been crazy, and have almost not cooked for a while now. So, this weekend I need to cook. For mental health, and also to restock the fridge and freezer for work lunches and prep for evenings when I'm pooped. This flat is still in fridge, looks same, no bubbles or other scary things. I thought I would cook tomorrow or Sun, and decide when I see/smell/get the gestalt about the thing, whether to actually eat it. It has a "sell by" date of May 21. Thoughts?

Life intervened several times, and thus that brisket flat was still lying in the garage fridge drawer. Interrupted that weekend, the next weekend my dog died and I didn't do much. That fridge, and certainly that drawer, had barely been opened since. Today was the day. I pulled it out, still in original cryovac, still no bubbles or cloudy fluid or other ick. Opened, had almost no smell, rinsed off and then absolutely no smell. Maybe a little softer than if was fresh.

I didn't heavily brine or sauce, wanted to see the "real" about it, so just some SPGO (I use Jane's Crazy Mixed Up Salt) for about an hour, then into my vintage smoker. I don't have the strict control of my smoker, it has a bit of age on it (but I could win something new later this week, right?) but got it going with some cherry wood I had stashed. Steadily cooked, very little stall, and of course I fell asleep on sofa near the end. So, pulled it off at 210F, a bit past my plan, little floppy but not so much that I could not pull off the rack with two pair of tongs.

Picture two is right after I pulled off, minus the corner I cut off right away to taste. Pretty perfect, nothing off at all, very tender (didn't really need the knife.) The 13"x9" Pyrex dish it is in is the one that I salted in earlier, and which it completely filled, so shrank about 25-30% I'm guessing.

Picture 3 is after resting a little, and slicing. It would pull easily, but I prefer sliced. Lunches for the rest of the week. Thanks, I had never heard of wet aging, and would never have considered until what I read here. Unless I die tonight, I'm sold

**Johnny Booth** · July 4, 2023, 03:44 PM

Ribs - nothin’ special - some Apple Pie Moonshine with SBR Sweet and Spicy sauce.

**btuckertx** · July 4, 2023, 03:49 PM

Ever over think a simple problem? That's what I did this morning, but my brisket still came out pretty well.

Bought a 9.72 prime brisket (Excel) at Sam's Club, $3.49/lb. Pulled it out of the fridge and noticed it was a little oddly shaped and thin (the point was about 1.5" thick.

Seasoned with coarse pepper and Morton's Kosher salt last night.

I had the WSM ready by about 7:30 a.m., figuring (wrongly) it should be done in time for supper. I didn't take into account the thinness. And so we come to my 2nd mistake.

About 11:00 a.m. I noticed the meat probe is telling me we're in the stall - panic starts to rear its head (BTW, panic and smoking meat aren't a great combination). By 1:00 the thermometer says its in the 170's - but it's still acting like it's in stall, temp rising veeeeery slowly. So at 184 we pull it and get ready to wrap it. I notice that there's a lot of moisture pooled on top, but I don't have time to think about it, at least until we're wrapping, and I realize I probably didn't do a good job of probe placement, and should probably put it back on the smoker, except everybody's smelling brisket and making hunger sounds (my wife and our 2 dogs). So we wrap it, put the probe in correctly, set the oven to 225, and pulled it at 203.

Our supper turned into a late lunch, which means I can have more in a few hours. It came out mighty fine, with a couple of lessons learned - without too much damage. Very tender (Thank you, Mr. Prime), the bark wasn't as good as it could have been, and it tasted great.

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**STEbbq** · July 4, 2023, 04:17 PM

First time posting here in months….

Sausage, tri tip, and steaks. Sausage are basic store bratwurst. Steaks are from Porter Road (Sierra, flat iron, Denver) and Click (flank or flap). Simple salt and pepper rub for everything after dry brining overnight in the Meat Fridge. Sous vide tri tip for 4 hours at 130 and steaks for 90 minutes at 130. Seared everything off on the PK300. Oh, and a lovely mushroom sauce for the steaks as is our preference. The pictures steak is the Sierra I believe.

Chocolate cake was contributed by the amazing Amanda and is a banana coconut cake with chocolate frosting.

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