That cool as all get out steveo
-
-
PBC country ribs tonight. Wet brined, custom rubbed. Took them to 165. Took a little over two hours. Slathered BBQ sauce on for last half hour or so. Served with Sante Fe Brewing Oktoberfest.
PS I need to try me one of those chuck roasts soon!Attached FilesComment
-
-
Steve the blue pan has me drooling as usual. Good to see you in The Pit!Comment
-
Blue Tub special! lolComment
-
Very Nice! Had me drooling too!
Comment
-
Made my first ever pork butt on the PBC. It was for my daughter's first birthday party. I started at 6:55am and it was done at 2:45pm. I crutched at 162 because we had a house full of hungry people. Total weight was at 19lbs. Drybrined for 14 hours, used oil and Memphis Dust for the rub and added a little apple juice and butter for the crutch. It was a hit! Pretty good tasting if I do say so myself lol. The pic is of both halves and one pic is pre wrap and the other after I think.Attached FilesComment
-
-
First and foremost CONGRATULATIONS on the birthday!
Pork looks awesome!Comment
-
Thanks Jon!Comment
-
Well, we were stuck having another lunch meal at the Reade Ranch. Smoked Ribs with HRRR on them. My wife really liked them and she is a dry rib aficionado. The sweet potatoes were from my neighbors farm. I am not a big sweet potato fan but these fresh out of the ground were excellent. The asparagus was done on a direct heat grill on a medium fire. They were marinaded in a chili powder and lime concoction that my daughter read about and they were, how do I put it?? Terribly Good!!
Comment
-
Nice job Barry!
I'm trying a whole chicken on a Smokey Joe. Touch of cherry.
Comment
-
WSM 14.5 3/4 chicken.
I have cooked half, whole chicken. But I've never cooked a 3/4 chicken....
Comment
-
This was done on lil smokey, WSM 14.5.
I filled a chimney with ozark lump charcoal, get it blazing, dump it in the ring.
assembled the cooker without the water pan. Started at 400 then settled at 350 for the whole cook. Placed the chicken skin side down, checked it after thirty minutes and the breast IT was already at 155. So I flipped it to caramelize the other side.
I didn't do any other tricks besides removing the water pan.
-
Good eats
Comment
-
Bacon is going on the smoker this Sunday!
-AldenComment
-
Got some ribs going, beef and pig
Running a Harry Soo experiment on lil Smokey. I do feel that last meal ribs are appropriate for Halloween.
Comment
-
Yesterday I went to Costco after reading bbantel's "First Tri Tip on a BGE" to look for some Tri Tip and found it. The thing I don't like about Costco is they always trim to much of the fat off. Very nice marbling but the fat pad had been removed. I will have to find another source. I have the same problem with their Ribeye.
When I got home I dry brined both pieces putting one piece in the freezer for another time. After 3 hrs of Brining, and the wife telling me she was hungry, I put the rub on and got it on the grill on the indirect side.
I left it on turning every 10 min until the IT reached 105* at which time I removed and cranked the grill up on high. When It was hot I put the Tri Tip back on and turned every 4 min. until the IT reached 115*F.
Took it off and covered for 10 min the cut and served.
As you can see by the pic it wasn't any good and I told the wife that I would sacrifice myself and eat her share so she would be punished having to eat something like that. Being this is a family forum I can't tell you what she said but, she wasn't nice about it at all. We both enjoyed the Tri Tip very much and look forward to the next one.Comment
Comment