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**Hulagn1971** · March 15, 2025, 11:02 AM

Overnight pork butt smoke and morning chicken thighs. A good friend of mine said she's going to visit her dad for his birthday next weekend. He lives in eastern North Carolina and she asked if I would make some Brunswick stew. How could I not oblige?

**mrteddyprincess** · March 15, 2025, 02:45 PM

I was going to wait until tomorrow to post these since that's when I'll be serving the sandwiches, but I sliced my pastrami today and I'm really pleased with the results.

A little thicker for the Reuben sandwiches and a little thinner for the pastrami on rye.

(And thanks for all the good advice I got from the veteran pastrami cooks out there!)

Brian

One last pic. I deglazed the two brisket pans from the brisket to get the flavors from the cook to save for the baked beans I'm making. Man that stuff is gold! (I discarded the fat.)

**gboss** · March 15, 2025, 04:46 PM

Made some homemade corned beef and cabbage to bring to a st paddy's day party.

I had a guest seek me out to give me a handshake and a thank you for the corned beef, so I think it was well received.

Attached Files

**Hulagn1971** · March 15, 2025, 05:23 PM

99% of the time it's ribeyes or NY strips. Grass fed filets were on sale. Couldn't resist some tender beef and butter. Sous vide at 130° for 2 hours then hit the cast iron for a quick sear for color and light crust.
Used a different technique. Rubbed the filets with a teaspoon of Better Than Bouillon beef. Then sprinkled with garlic powder before bagging up for the sous vide bath. It was over the top.
https://youtube.com/shorts/ZC5iuVTnA...dB28U-UXw03W_T https://youtube.com/shorts/ZC5iuVTnA...dB28U-UXw03W_T

**DavidNorcross** · March 15, 2025, 05:27 PM

Rabbit

**RichieB** · March 15, 2025, 05:35 PM

A follow up to the chuckie pulled beef. Had it again this evening. Tots instead of grilled baked potato. 2 additional portions frozen.

**RickyBobby** · March 15, 2025, 06:06 PM

Been craving pastrami so I grabbed a corned beef from Costco, desalinated over night, rubbed and smoked it today. It’s good, not as good as the last time I made it, but last time I made my own corned beef and then took it to pastrami.

**rmeugene** · March 15, 2025, 06:15 PM

My wife would have me cooking this every other day if she had her way…

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**Hulagn1971** · March 15, 2025, 06:46 PM

Me: "Babe, you want fries or tots with your barbecue sandwich?".
Babe's reply: "Yes!"
And here we are...

**Panhead John** · March 15, 2025, 07:24 PM

Before joining AR, I thought skirt steak was skirt steak. I’ve always liked making fajitas with it, but I could never figure out how to get it really good and tender. Mine was always select grade inside skirt from Kroger, and even though I liked the taste, I always wished it was a little more tender, no matter what kind of marinade I tried. After learning a few years ago about the differences in outside skirt steak and inside skirt, and how much better outside was, I decided to try and get some….well, it ain’t easy. Not a lot of places sell it, especially at your local grocery store.

Long story short, I found some choice grade outside skirt at an HEB here in town last year. This is only my second time cooking it and I’ll never go back to inside skirt if I can help it. I didn’t even marinade the steak tonight and it came out fork tender and delicious! I seasoned it with Uncle Chris Steak Seasoning a few hours before grilling….

Made with HEB tortillas and some homemade guacamole.

-

**Hedgehog BBQ** · March 15, 2025, 08:25 PM

Some pastrami I made the other day. Sliced it up today.

Also left over smoked salmon chowder. Perhaps best I've made.

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**DaveD** · March 16, 2025, 07:21 AM

Did a pot of chilibeans again. Up to now, I've been using leftover smoked meats that I'd vac sealed as the meat component, be it chuck or brisket or pulled pork or pork belly or what have you. This time, I put a chuckie on the SnS kettle for only about five hours to get some smoke and bark on it, and then brought it inside, chunked it up, and cooked it the rest of the way in the chili pot. Bottom line up front: Wow! Huge difference, meaty flavors more pronounced for sure, and the meat was SO tender.

Small chuck, just under 2lb/850g, Angus Choice from Wild Fork. Dry brined overnight, then hit with Cowboy Crust prior to going on the kettle.

B&B coals with hickory chunks, grate temp around 250/120, and it was on for five hours. As shown here, it cruised up to the high 130s/60ish and then stalled good and proper, remaining there the rest of the time.

(Took advantage of the fire to replenish my stock of smoked wagyu tallow.)

Got a nice bark working during that time, pretty much what I was looking for. Chunked up real easy, and it was really juicy when I cut into it.

Sauteed sweet & red onion in some smoked wagyu tallow, then added the rest of the ingredients. My usual Carroll Shelby mix, zhuzhed up with some diced tomatoes, Hatch green chile, Hatch red chile powder. Got it simmered for 20 min or so, then into the oven to maintain for the rest of the afternoon, and then added a portion of Rancho Gordo pinquitos I'd made recently near the end.

Holy mackerel, was this good. No question the best beef-based chilibeans I have yet made. I'll try this again with a grocery store chuckie to see if it repeats itself (WF is pretty good quality), but dayum was this excellent.

Since we switched from scoops to the low-salt Tostitos, I just can't get decent pinky action, it's really forced. So much easier with the Scoops, one has to squinch up the fingers to hold 'em, the pinky just naturally extends...!