Last night's filet cook. Cooked about 90 minutes total.
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Today's dinner after about 9 hours smoking. I put it on last night at 10:43 PM. I forgot to oil the butt last night.
The rub isn't barking up as well as I want so I lightly spritzed it with a little oil. I'll post an update pic later but it's definitely looking better now (I spritzed about 30 minutes ago and an hour or so after this pic was taken).
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Butts just about ready to pull!Comment
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I Brined a 13.5 pound brisket Thursday night, rubbed it with Meat Heads Big Bad Beef Rub and added some rosemary leaves and injected with beef stock. I got my cooker up to 225 then put the packer on at 1:00 this afternoon. I expect it to be done sometime around noon tomorrow. I'll then cut the point off for burnt ends and rest the flat till dinner time.
Got plenty of Cold - Hop Devil, The Blues comes on at 7 and I'll be chillaxen by my cooker with my bride (as long as she can last) and my hound for the evening) Hope those aren't rain clouds I see!
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This weekend is a double-header. And it's actually raining in the Seattle area today !
Sunday - 5 racks of SL ribs dri-brined and rubbed with MMD and into the PBC . Ribs were $2.65/lb at Cash & Carry, 3 racks per bag averaging 9# per package. Same ones I've done almost every weekend since getting the PBC
One package of 3 from today, and two solos I got at another store earlier this week.
Late Sunday or very early Monday morning will be my first adventure with Pork Butt. A 2-pack of PB bone-in was 22# @ $2.02/lb . I'll dri-brine the butt Sunday AM and again rub with MMD. I'm open to hints on how long this will take in the PBC. I'm thinking I should allow a good 12 hours, and just hold it if it finishes early.
Last piece of meat that came home today was a 14# Angus brisket, $3.29/lb. That went right into the freezer in it's bag for a future adventure.Last edited by BruceB; August 30, 2014, 02:57 PM.Comment
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Double header here as well. Chicken on Sunday night and 2 turkey breasts on Monday. Last time I did turkey breasts they were eaten off of the cutting board and there was barely enough left to put on the table. I am hoping they turn out that good again today.Comment
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Originally posted by Catalina36 View Post
I've found the key to good turkey breast is butter injection.
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Butter makes everything better right? Bacon too.... and cheddar....well crap, now I am hungry.Originally posted by Pit Boss View Post
I've found the key to good turkey breast is butter injection.
I dry brined them over night in the fridge. Oiled them and coated in Simon and Garfunkel rub and they are sitting in the fridge now. Should have them on the grill in about 45 mins. Will vacuum the pool while they cook and company will be here in about 2 hours. So far so good.Comment
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Everythings better with butter...
Mondays Cook:
I hit the farm market for a couple or nice strips. Pricy to say the least. I think I earned a round trip ticket in credit card points. eeekkkkkkk!
All this beef has me jonesin... GF likes strip steak. Maybe try out my homemade BBQ dragon on the searing fire. hmmmmm...
Last edited by Jon Solberg; September 1, 2014, 10:24 AM.Comment
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I have never been a fan of the NYS steak but with the reverse sear method it looks like a cut to try. Let us know how they come out Jon. -
I agree Barry but they are the GF's fave. I'll let you know. This is the only way to do a strip.
Here's one I did about 6 weeks ago for here and here work partner. I think it was 4th of July maybe...
Last edited by Jon Solberg; September 1, 2014, 11:01 AM.
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Here's my only real conquest from the weekend. 8 lb chicken rubbed on top and under the skin with Rotisserie rub (with salt) 24 hours before the cook. Cooked at 322-345 with the rotisserie attachment on my weber kettle. Pulled off when the breasts were 160. The GF thought that even though skin was very crispy, and the meat was superb, there was too much fat UNDER the skin and too much smoke taste...I was flabbergasted! Maybe I'll cook it closer to 400 next time. I'm not sure if there's anything I can do about the fat besides try and scrape it out more. I thought it was pretty dang good.
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It looks great in the pic. Might be time for a new GF that appreciates you culinary expertise more but, if you have strong emotions for her I understand and you will deal with it. I hope I wasn't being to forward. I made those comments with a smile on my face and a twinkle in my eyes as I have BTDT. I read this post to TOWMBO and she said the same thing, time for a new GF, and the pics of your Bird look fabulous.
BarryComment
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Hah! Thanks Barry, taken in the spirit it was given. She has been chastised appropriately. I've decided that since we have already sent out the wedding invitations it might be more work than it's worth to roll the dice again. She's notoriously picky about food textures, but I know when I make something she approves I've created something special. In the mean time, it's just more delicious leftovers for my friends and I! *nomming chicken and cornbread leftovers for lunch..*Comment
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Dogs are so neat they always love you no matter what.
My wife wanted a little dog so now we have "Red".
He is a miniature male Poodle. We are enjoying him very much and he is always underfoot. My last dog was also a Poodle but he was 85 lbs and I really miss him. I call Red the "Rat Dog" and he is developing intoa real friend.
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If I had unsalted butter I would have taken you up on the recommendation. As it turned out, one was perfect and the other could have benefitted from the butter injection but wasn't bad. In any case, there were no leftovers which is a pretty good sign that everyone enjoyed it.Originally posted by Pit Boss View Post
Inject with no salt butter now, thank me laterComment
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