I got two butts on the Mak, been cooking about 9 hours now. We'll be eating good for dinner tonight!
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I've only got one butt, but she's a beauty - not quite 10 lbs, covered with Memphis Meat Dust and she's been smoking on the distant cousin of a Franken Brinkmann since 6:00 AM. Mmmm....I love the smell of pork, hickory, and applewood at 6 in the morning.Comment
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I just finished prepping an 11 pound brisket, a 4.5 pound Butt, 2 beautiful racks of St. Louis cut ribs, and, New for Me, 2 racks of Beef Back Ribs!
There is a little cooking competition nearby on Oct 3-4, so I'm getting some practice in cooking lots of stuff at once. Pictures in the morning, early, when I put the brisket on! #BibleNBrisketEarlySunday
Here are the Brisket and Pork Butt, 4 hours in! I cut a good portion of the fat layer between the HOF and HOP out. I've been separating the two for the last few briskets, thought I'd try this today.
And here, of course, are the #WhoDat ribs, an absolute necessity on any day that the New Orleans Saints Play! Put the Memphis Dust on last night about 11 (again, following the clean, trim, dry, oil, rub technique from MH's recipe) Oh, and i added Beef Short Ribs today - my first batch! It's almost kickoff!
Finished Product!
Brisket was not quite to temp when theRibList guests started showing up. It wasn't as moist as my last few. Put it on at 7 am, added water to the pan at 1. I did not wrap it until an hour before I took it off (took off at 5:15). Did not get to let it rest. It was dryer as a result.
Here are the St. Louis Pork and Beef Short ribs.
Both were tasty! Maybe
And here is one of the friends who came by to enjoy some beautiful BBQ!
Attached FilesLast edited by PaulstheRibList; September 21, 2014, 07:17 PM.Comment
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Thats a load you got going there Paul! I got an easy day. Baby back.Comment
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Here's the truth. I love both BUT I absolutely love buying spares and doing SLC and rib tips. The GF loves tips as well.
However I bought about a 115lbs of baby back last month on a big sale so I'm living that dream for a couple of months. -
I haven't done Rib tips at home but it sounds great and the next batch of ribs I'm gonna do that. I need to check out case lots of ribs and the prices at Sam's, Costco, and BJ's. -
You 2 guys are making me hungry!
And reminding me I need to make room for an outdoor fridge/freezer.
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Well, the company came and we had a great time visiting. My little Davy Crockett has a bad circuit board and I am waiting for a new one and we didn't get to use it. The company was delayed getting here so we didn't have lunch together but the DW and I did. We had hot dogs (pork and beef with spicy), pan grilled and steamed buns, homemade mustard, sweet relish, sweet pepper relish, and diced yellow onions. Boy, did they miss out. Got the ribs on just after they arrived and I tried a different rub. I took 1/2 cp of Zeus Greek seasoning, 1/2 cp brown sugar, put it in the coffee grinder and ground it up. Rubbed with that for 30 hr and threw it on the old ( not really I have had it about 1 month) Rec Tec at 225*F and left it for about 4 hrs. They were well received by all.Originally posted by Marauderer View Post
While the Ribs were in the smoker we got the fryer ready and made some fried onion rings from scratch, shrinmp, and scallops. I used the special 30 yrs in development "Reade Ranch" batter. Made the special tarter sauce that we like at my house using homemade pickle relish. Myu guest accused me of trying to kill them with the great food. I took that as a compliment and said "Thank You". Got tied up with entertaining our guests and this was the only pic that I had of the o rings, shrimp, and scallops.
Yes we ate out on the deck and temperatures are finally starting to drop in the Atlanta area. Oh, and we had a Liebfraumilch win e with the meal.
I hope all members of the "Pit Nation" had as good a weekend as I did.Comment
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Ah, Scrapple!! It has to be fixed a special way. You slice the loaf in 1/4" thick slices carefully. The loaf is usually rectangular and the side that has the least amount of surface area is the one you want to use. You want the loaf to be very cold, just short of frozen but sliceable. You have to be very careful of each slice so you don't break it. Place each slice, I use a spatula in a med hot pan or griddle. I use a thin film of bacon drippings so when it hits the pan it sizzles. Depending on the pan you might the burner/flame turned down to low medium and let each slice/cake cook about 8 minutes until a crust is formed. If you don't and try and flip/turn the slice it will disintegrate on you. After turning let a crust form on this other side for about 8 min. You want it brown not black. Black = burnt. You might turn them again making sure there is a crispy crust on each side. Remove from pan and place on paper towel to absorb excess oils. Serve with eggs, I like dippy eggs like sunny side up, and put a little maple syrup or if you are from Baltimore it would be King syrup. If you didn't have them this way I wouldn't like them either. Scrapple is made from corn meal, pork scraps, and seasonings. If fixed wrong I think it is terrible but fixed the way I do, I learned from my wife who is a Maryland farm girl, they are great. You have to be very patient cooking scrapple. It can't be hurried or you get a substandard product. If you like the next time I fix it I will post pics with a narrative.Comment
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It looks like several in The Pit Nation had a good weekend. We entertained guests all weekend (had some GREAT food) and I'm now in Philly for work.Comment
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Glad you had a good time Barry. Eating outdoors is great when the weather/bugs/etc line up just right for it.Comment
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What am I cooking this weekend? I'm glad you asked!
I'll be doing my 5th pork shoulder on my WSM 18.5" for some friends. I have had great success following Meathead's recipe with memphis dust so I think I'll do that one again. I do have a bottle of mexican coca cola and had considered injecting it... but I haven't found a whole lot of advice on doing that so I think I'll save it for a time when I'm doing 2 shoulders and can afford to loose one to an experiment I gotta look around these forums and see if anybody has mentioned this.
I'll also make Meatheads KC bbq sauce, cowboy candy, caramelize some onions, and throw it all on Kings Hawaiian sweet rolls.
Gotta wipe the drool off my keyboard. Dang its only Tuesday.Comment
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Yea, that drool gets to me also reading what the guys are doing here on the Pit Nation.
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Definitely cooking Turkey on the PBC!Comment
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