I'm doing one rack Classic LMR style with my version of MMD (I add Chili powder and a little cayenne) and one rubbed with a 50/50 blend of yellow curry powder and white sugar to be finished with mango Chili sauce at the end.
Today: yesterday's leftover Pesto crusted pork loin, last meal pork ribs, teriyaki hoisin wings with yardbird rub, basalmic Simon and garfunkel beets, yellow seedless watermelon, homemade sauerkraut dilly beans and pickles, and a salad.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Finished product, curry rubbed with mango Chili sauce finish on the left, classic LMR's on the right. As always, amazing.
After the smoke,the two rubs tasted pretty much the same,you couldn't really pick out the curry over anything at all. The sauces had a mild difference, but not huge. Overall, I preferred the LMR's by a hair, I'll save the curry seasoning for oven ribs.
Thanks DWCowles, Breadhead and richinlbrg! Being compared to Ernest is the greatest compliment you can receive on his forum, made my day, happy Memorial Day to all.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Here is the pulled pork I did yesterday - still not sure what cut it is, but made the right call to go low and slow and pull it. Apple wood chunks, probe tender @ 201*F, faux cambro for just under 2 hours.
First pic is the just pulled pork - very juicy. The second is the bones. If anyone recognizes the bones, I'd love to know what cut I'm enjoying.
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET50 Anova Sous Vide
Brisket knives
Fire Board Controller
Shed claws
Wood Cutting Board
Grill Plate for Kettle
Gloves
Injection syringe
First time cooking duck. Did the wings and parts low and slow. Breast was trussed and cooked low 300s and finishing at 375. Then seared. Duck was 150ish coming off sear but still managed to keep her nice and juicy and a touch red.
Beef came off at 135 on thickest and 145 on thinnest making it his and her sides. Baked potatoes cooked on the coals in my fire pit and leftover sides from yesterday's feast.
fuzzydaddy, and The Pit, Seeing fuzzy's Post on his Shrimp and Seafood Boil, I had my Cooker Drug out of the Garage (damned miracle my nephew
Didn't Kill Himself!, and we had My Version of a Low Country Boil, Frogmore Stew, some call it a Ditch Bug Boil (Crawfish)? I used about 1 1/2# Shrimp,
1 3/4# Snow Crab Legs, +-2# New Red Potatoes, 1 Lg Vidalia Onion, 4 Cobs bicolor Corn!, 1 Ring of German Sausage, 2 - 6" Links Smoked Bratworst!
3 TBS Morton Salt (add more), 3 Bags - McCormick Crab & Shrimp Boil, 1 Quart Budweiser Beer (use Better), +-2 Gal Water! Bring the Water and Spices to a Boil, add the Potatoes and Onions, 15-20 Min then the Corn and Sausage, after 15-20 Min Stir in Seafood generally Shrimp Last! When the
Shrimp turn Pink they are done further cooking will make them Tough! Shrimp by Fabian Seafood, Galveston TX are flown into the Twin Cities and John
Murphy trucks them Fresh to the Barren Waste Land!
Eat Well and Prosper! From Fargo ND, Dan
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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