Annual Feetloaf with baked beans and a little pit snack (country-style ribs).
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A nice day in southern Minnesota so I had the trifecta going today. Pecans on the MAK, Salmon on the LSG Adjustable, and Cheese on the BGE. All done and stored away for the Holidays.Comment
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My wife picked up this baby brisket flat at Market Basket. She figured it's a good size since she won't have anything to do with it. It's 1.5#.
Brined and then BBBR. This was the 1st time using the SnS in the Kettle with B&B. KBB for the start and loaded with the B&B with hickory for smoke. I put it on at 1030. At 203 at 330. In cooler wrapped in BP for a couple of hours. When I was ready to grill potato, I put the brisket in the oven at 175 wrapped. This is the result. I was totally impressed with the long stable B&B performance. When I did the potato I put a couple of handfuls of KBB to make sure when I went direct to sear the potato, it was high heat.
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Did a rack of beef ribs that I cut off a rib roast last Christmas. Dry brined overnight and rubbed with some olive oil and Mrs. O’Leary’s rub this morning. Smoked on the kettle + SNS with some hickory chunks at ~225 for 5.5 hours total. Boss approved.
Got the ribs on at 10 am
Looking pretty good at the 3 hour mark (1 pm)
After 5.5 hours, going to the cooler for a nice rest.
All cut up. Tasted as good as they look.
I know what you’re thinking. ‘Grillin Dad, why is there 7 bones on the first and second pics, but only 6 on the last two?’ Much like my kids Halloween candy, there is a ‘dad tax’ applied to all bbq made in this house.Comment
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Texas red with venison.Attached FilesComment
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It ain’t Texas chili without beans!….[ducking for cover] -
Panhead John so your asking what caliber wheel gun I have here in my chest holster...hold still, I'll show ya...
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Smoked Pulled Pork
Neighborhood cul-de-sac party called for some bbq! Fired up the Silverbac and smoked at 250°F. Mopped every hour starting at the 2 hr mark, wrapped at the 6th hr until the IT reached around 203°F. Rested for 2 hrs, pulled, re-seasoned and mixed in some of the fat-separated juices. Threw it in a crockpot to stay warm and was ready to go!Attached FilesComment
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Clawbear57 That’s when I first put them on the smoker. They had been out of the fridge for around 30/45 min with the rub doing it’s thing on them before I threw them on the pit.
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This is how I do pork chops: chops dry-brined for six hours with salt, pepper, and garlic (Meat Church Holy Cow); seared in cast iron with butter, then moved the pellet grill and let come up to 145 F internal, then basted with that browned butter. Yum!
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Made 16 of these Oklahoma Onion Smash Burgers with Meathead's Burger Glop for Jasper's 23rd birthday. That was her dinner request. My kids are nuts about those onion smash burgers. Zero leftovers. Pictured below is Jasper and her husband Christian at the dreaded place Thursday.
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On the Bronco, Ribs and a Boston Butt over B&B charcoal and char logs with both hickory and cherry wood chunks .Lunch of ribs while the butt smokes on..... Watching Tampa Bay and Houston football during a beautiful fall day in DFW.Comment
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Clawbear57 I used Blues Hog Original. The ribs were very good.
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Chicken Takitori Wings with Amazing Ribs Takitori sauce recipe. They were a hit at our block party!Attached FilesComment
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Smoked Turkey last Thanksgiving 🦃!
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Fried chicken, smoked mashed potatoes with chicken gravy and home grown green beans.
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Joanne said she had no idea what we should have for dinner. I said I’ll go fridge and freezer diving. Found two artichokes (pressure cooked 20 minutes, dipped in mayo dill & lemon juice), then spinach salad topped with blueberries, carrots & raspberries, then found high country ravioli, Bison stuffed from Scanga Meat Co in Buena Vista CO. Oh boy, forgot We got those!
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