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**das85** · July 12, 2024, 08:20 AM

Beef back ribs. I know they're not for everyone but for me they are a treat.

**Elton's BBQ** · July 12, 2024, 10:42 AM

Last weekend..

https://photos.app.goo.gl/dxYqp5vgud2ysFmw8

**ecowper** · July 12, 2024, 01:23 PM

yardbird, corn on the cob, and a cigar while it cooked last night. Dozer wanted some, too

**SheilaAnn** · July 12, 2024, 11:25 PM

I’m filing this under “being too hard on myself”. My own dough. But it wasn’t about the dough and finished product as it was about me trying to find that perfect storm on (enter grillname here). Tonight was the gasser and the pie was on a screen. No stone. Center burner was high, side burners were med. turn turn turn….. lowered center burner a bit.

I was kinda proud of my stretching, though.

I would have liked a more crispier cornishon (sp?). Maybe I should brushed a bit with olive oil. Anyways, pepperoni, mushroom, onion, full fat mozz.

**Henrik** · July 13, 2024, 07:27 AM

So I have finally gotten around to doing a low 'n slow (kind of) on my hot box. First out: pulled pork. Hard to find anything more forgiving when testing out a new cooker. Running at around 150° C / 300° F, flipping every 30 minutes due to the low but direct heat. Will be interesting to see how this turns out. It definitely smells different (good), when the meat juices and fat is dripping onto the coals. Using top quality ash charcoal, but no wood smoke at all. As should be in a hill country cooker.

Cook has been going on for 2 hours roughly, will wrap later with some beer for good measure.

You definitely get less bark and more grilled surface this way.

**Henrik** · July 13, 2024, 07:55 AM

Follow-up post, just about to wrap, with half a beer added. Nice grilled bark, and it's probing around 80° C / 176° F, so less than one hour left in the wrap and then it's done. Much faster than a traditional low 'n slow in an offset smoker.

It's a wrap

**theroc** · July 13, 2024, 08:34 AM

Yardbird parts on the SnS. Marinated and finished with Nando's peri-peri sauce.

**Potkettleblack** · July 13, 2024, 09:38 AM

We were supposed to have a couple friends over today for a taco feast, so I took yesterday off work with the intention of making a short rib barbacoa and a cochinita pibil. I had started the defrost and marinade of the pork for the pibil when our guests had to cancel as they’d popped positive for COVID.

any rate, we have to eat, and I’d already defrosted the pork shoulder (having a Wild Fork close by is very cool), so, chugged along.

This process is adapted from Rick Bayless’s Cochinita Pibil for a crowd, made both more simple and more complex by me.

The marinade is 11 oz of orange juice, 4 oz of lime juice, and half a brick of achiote condimentada. This is a seasoned mix of achiote seeds and spices. It’s earthy, smoky, sweet, spicy, and stains anything it comes near bright orange. The Bayless recipe has you make your own achiote paste, which seems like a waste of time to me, as it's not expensive and I live in a place where it's easily accessible. Moreso than just achiote seeds.

The pork gets an overnight marinade. Rick has you wrap it in banana leaves with the marinade and cook it at 300-350 indirect on a grill. That didn't sit right with me, so I made it more complicated.

Set up the OJB (OJB! OJB! OJB!) for a slow cook with guava wood and FOGO lump:

In retrospect, I should have put the starter at the edge, not the center. Put the meat on the grill (which had run up to 300, but I got dialed down at 250*).

Because the grate was hot when I started, I decided to do a flip after an hour and a half:

When it was temping in the 160's, I brought it in to wrap with the banana leaves and new marinade (same as before, plus a tablespoon of sea salt and another of jarlic.

and back on the grill.

My temp had dropped to 200*, while I was messing with the pork, I also got down to the charcoal and added a new load. Getting that going took it to 300-325 territory, but I figured that was okay. Between the wrap and the smoke already banked, plus the marinade adding more moisture to evaporate, I didn't see the problem running at that temp.

Couple more hours and the leaves were well smoked and smoking themselves:

In a better plan, I would have tied the leaves with some butcher string, but I had a lot going on, so it was just half wrapped, half piled on.

Pulled it off around 5 PM, left it wrapped for a couple hours in my BBQ Prep Tub, before stashing in the fridge.

Pulling for tacos tonight.

**Henrik** · July 13, 2024, 11:03 AM

And the end result. Very happy with how it turned out. A bit “milder” than I’m used to, prolly because of lack of smoke flavor, but the pork was oh so tasty.

Cook stats:

4.5 hours in the hot box, running at 130-150 deg C. Last 40 minutes wrapped in alu foil with 1/2 a beer.
Rested in faux cambro for 1.5 hours.

Pulled like buttah 😄👌

Very nice to be able to cook a pork butt in such short time, but without stressing or sacrificing anything.

**DaveD** · July 13, 2024, 11:30 AM

There ain't nothin' in the world that I like better
Than bacon 'n lettuce, and homegrown tomatoes
Up in the mornin', out in the garden
Get you a ripe one, don't get you a hard 'un

Plant 'em in the spring, eat 'em in the summer
All winter without 'em's a culinary bummer
I forget all about the sweatin' & diggin'
Every time I go out and pick me a big 'un...

BLT with my lovely bride's rampaging Cherokee Purple tomatoes. I was planning on cooking the bacon in the Pit Boss as I usually do, but it was rainy this morning so had to use the kitchen oven. Two hours at 250/120 with the bacon on a rack sitting in a foil-lined sheet pan, and it came out really great despite no smoke flavor. SO freakin good!

**58limited** · July 13, 2024, 01:04 PM

Not really 'cooking' but I've put together three batches of my hot sauce since July 4th. Peppers are doing well in the garden. The puree is now fermenting; the total is about 5 gallons. I just ordered more 1 gallon jars, ran out today and had to use 1 quart jars. If the peppers stay healthy and keep producing I'll be able to make a bunch of the original recipe and the Hatch chili recipe. If the peppers start to die off or stop producing I have to decide whether to bottle this as the original recipe or hold it and make the Hatch chili recipe. Both are excellent and I have received nothing but positive feedback on them but I lean towards the Hatch version.