My SnS arrived yesterday. I had planned to do something this weekend but couldn't wait. Picked up a 2.8lb cowboy steak after work and fed the whole family.
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First attempt at a fresh pork shoulder ( a 10 1/2 hr. cook)
it has room for improvement but tastes good I did it for a roast not pulled pork & coated it with Meathead's Memphis Dust just to see what would happen.
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Did a brisket (flat) yesterday. This time with mustard and a beef rub, instead of a plain dalmatian rub. Turned out just fantastic. Don't think I can improve this one anymore. Cooked on my BGE (as a friend borrowed my kettle...)
The rub applied (this is a BIG plate)
The finished product
And the awesome smoke ring
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I did some SLC ribs on my offset. Dry brined for 24 hours, rubbed with Memphis Dust and refrigerated overnight. Smoked at 225 for 5-6 hours using Texas Crutch. And finished with the Kansas City Sauce recipe.Comment
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Pit Barrel Tri-tip USDA Choice from Costco:Attached FilesComment
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Smoked then braised Jamaican style OxtailComment
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Onions, Garlic, Celery, Red Bell Pepper, Scallions, Scotch Bonnet Pepper,
Salt, Pepper, Thyme, Allspice, Browning sauce, a little tomato paste,
2 cans butter beans with liquid. I add the liquid early and the beans last.
I can post more exact method later. -
troymeister you sir did it!! Oxtail is my favorite part of the cow!! -
Ernest Thank You.. Locally sourced cow. $3.00 for a whole tail at a local small custom processing store. Quite delicious.
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I'm putting the auber and the SnS to the test today. I just put a chuck roast on. Currently have steady winds of 25 mph+ here in South Eastern Pa. Winds gust hitting 60 mp and its about 30 degrees out.
Ive been holding 225 steady though so far. I'll post pics later.
Here's the roast at 155.Attached FilesLast edited by bpf120; April 3, 2016, 11:26 AM.Comment
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This is my first ever attempt to make summer sausage, and I've thrown on a few bratwurst for good measure.
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Yesterday (2 Apr 2016) after checking on the recipe thread under PORKnography called "Question about country-style ribs" (on AR AKA "Jacks ribs"), I grilled a batch of these using the America's Test Kitchen recipe I mentioned. Essentially, the recipe calls for boning then pounding the meat into 3/4 inch thick cutlets then brining then drying then dry rubbing then heating indirectly under cover to an internal temp of 125F (5 or so minutes with one flip) then slathering and directly grilling (with one flip) to an internal temp of at least 145F then loosely tent. I did all that. Picture attached.
Some observations:
1. these really did cook more like cutlets or medallions than chops so watch the temp more than the time or you'll end up with dry meat;
2. even with all the marbling in this cut, there were remarkably few flareups, probably because of the indirect heating which reduced the time needed over the direct heat to reach 145F;
3. Thermopen worked like a champ by allowing me to check all dozen or so pieces one after the other so NOT ONE ended up overcooked or undercooked;
4. in addition to tongs, a spatula will be needed in the direct heat, slather phase if your slather stuff is sticky (like my wife wanted me to use as this is the first time we've done this recipe, and she didn't want to experiment yet - NEXT time) because the meat is so tender that using just the tongs may cause the cutlets to pull apart (remember, this cut has light and dark meat so the grain goes at least two different ways);
5. I am glad I kept my GrateChef grillwipe stuck on the wire grillbrush I use to clean and oil the grill as the slather my wife wanted to use (because it is in the ATK recipe - NO DEVIATIONS on the first try!!) was really sticky, and I was able to quickly clean the grill after removing the meat before the sugar caramelized and this allowed me to put corn cobs on the grill right away;
6. Considering how brown sugary the rub/slather stuff was, the finished product had only a hint of sweetness.
NOW, for the picture attachment - Watch this trick . . .Collards and coleslaw are the sides. Collards are from our garden.
Last edited by Harry; April 3, 2016, 03:11 PM. Reason: Another thought - click on picture to get a larger image. It just worked for me.Comment
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KBQed today.....
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First try at a chuck roast - pot roast style. Smoked the chuckie for a couple of hours then added beef broth, red wine and veggies. Back on the smoker covered in foil for 2 1/2 more hours​
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Q'd a whole turkey I had in the freezer, making stock with the smoked carcass for Turkey lentil soup and a bunch of Turkey pies to go back in the freezer (classic and chipotle SW). Also threw on some jalapeño cheddar burgers, finished with MH's glop, red onion, pickles and greens.Comment
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