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**The Burn** · July 3, 2015, 06:11 PM

Beef Back Ribs indirect with BBBR and pecan wood using the SnS. Sweet potatoes par-cooked and then finished directly over SnS. Happy humans and happy dogs. Any time I can get these ribs for $3.99/lb, I'm going to jump on them. And the SnS continues to impress.

**Ernest** · July 3, 2015, 06:54 PM

I found this Ethiopian seasoning called Berbere. It has some exotic ingredients with a kick. Decided to dump some of that in Memphis dust. Goodness gracious

But this here sammich had folks catching the Holy Ghost with the cuss words sprinkled in....

**DWCowles** · July 3, 2015, 07:29 PM

Try the SnS out tonight

**TheCountofQ** · July 4, 2015, 07:37 AM

The long work hours have kept me away from the Hasty Bake for quite some time now. With a three day weekend though, I wanted to do something, and make it special ...since it will probably be a while before I am able to get back to it again. Here we have two french cut, bone in prime ribeye, just over 2" thick, dry brining for a planned Sunday evening meal. Sides will be grilled onion, Portobello, and asparagus.

**Ernest** · July 4, 2015, 09:37 AM

Big worm in action...weber barrel cooker

**Spinaker** · July 4, 2015, 01:09 PM

I am making Pig shots today. This time I am using beef n' cheddar kielbasa for the base. Applewood thick-cut bacon stuffed with Habanero cheddar and dusted with Dizzy Pig Jamaican Fire-walk seasoning. Really looking forward to this. We are doing a whole hog on the farm today as well. Sadly, I'm not apart of the cook.

I've got prior engagements during the day. (I know I know, how could I not be there for the cook, But the crazy things we do for love....) Anyway, I'll head back right as the hog is about done so I'll throw some pictures up so everyone can see how she came out. I hope everyone has a safe and smokey fourth!! Make sure we take time to remember the sacrifice so many have made to attain and preserve our beautiful union. Happy Fourth Every One !!!!

Here's a pic of me prepping the shots and some wings I made yesterday!!

**fuzzydaddy** · July 4, 2015, 04:09 PM

I've started cooking a 2-bone section of ribs as a "test" subject. I do use the bend test, but this is my way to leave the main rack looking undisturbed and getting a treat just before they are ready.

Edit: Unfortunately I brought the test ribs inside and my wife caught me, so I had to share.

Test results:

**Ernest** · July 4, 2015, 08:24 PM

No clutching or BBQ sauce was involved.

**Greasy** · July 4, 2015, 10:08 PM

Happy 4th of July!

**Breadhead** · July 5, 2015, 01:04 AM

Meathead's Spiedies... actually called Speedie's by those from Binghamton. Yesterday we mixed the marinade and made both Lamb and Prime grade Sirloin cubes of meat and marinated it for 24 hours... .As Meathead suggested. What brought this cook on was my friend Mary who now lives in Torrance, Ca grew up in Binghamton, NY. She and her older sister who dined with us had fond memories of Speedie's from their childhood days. They are now 57/67 years old and neither had eaten Speedies for the last 35 years. .When I discovered Meathead's recipe I emailed it to Mary and she went on and on and on telling me how she loved Speedies!!! She gave me the whole history of the Deli's her father would buy the premarinated Lame from and bring it home to grill it. She described exactly how a speedie is supposed to be served, clamped by a bun while still on the screwers and pulled off. Your bread is supposed to be buttered before clamping the Speedies off of the screwers. .She and her sister said the meat they had as kids was just called Speedie meat at the Deli. Their dad bought it and they never knew for sure what kind of meat they had as kids. That's why we cooked both Lame and Sirloin beef. After tasting both today they were sure the meat they ate as kids was Lamb. .I personally had never heard of Spiedies/Speedies until I saw the recipe on AmazingRibs. Because I knew Mary had lived in Binghamton where Meathead said the recipe originated in America I mentioned it to Mary. Mary became excited and reminiscent and went on and on about Speedies. Of course I knew we had to make Mary and her sister some Speedies. .We followed Meathead's recipe exactly and marinated them for 24 hours and cooked them on a 4 burner gasser. We made macaroni salad and baked beans to duplicate the meal they had as kids. Everything came out perfectly. I... Sat at the dinner table and listened to them discussing Speedies for a half hour. They said they thought Meathead's spelling of Spiedies was maybe a Greek translation of the American word Speedie - they were confused with his spelling because they always called them Speedies. As usual... I stayed quiet because I wanted them to feel free to express their love of this lovely treat they considered a delicacy as a child. .They were a tasty treat. It would make a great treat as halftime nibbles during football season.

**troymeister** · July 5, 2015, 08:24 AM

Sous Vide Brisket Point. Dry brined for 8 hours. My own version of BBBR, Evoo,wild garlic and the scapes in the bag. 24 hours on the souse vide @ 150 degrees. Very tender, good flavor, nice texture. It left a beautiful liquid in the bag which i made a nice pan sauce with.

**Zman23** · July 5, 2015, 08:43 AM

I bought a 5lb pork belly and cured it for 7 days (cure #1, salt, water, brown sugar, honey, black pepper). It was then smoked to 150F using apple wood.

Attached Files

**Spinaker** · July 5, 2015, 11:00 AM

I hope everyone had a great fourth! Let me just say first and foremost, I had a few prior engagements yesterday so the credit for cooking the hog and chicken has to go to the good ol' boys on the farm. They did a great job!! Yesterday, We had a big old pig/chicken roast. We roasted whole hog over an open pit. Then with about 2 hours left on the hog we threw the chickens on. I would say that ours is more like a rotisserie pit than anything. We sandwiched the hog and chicken between a chain link rotisserie and let it roll over the open fire. We used oak logs for the fire and man did it turn out awesome. The chicken was my favorite part. it was golden brown, tender and full of moist flavor. Just delectable. The best, crispiest chicken skin I've ever had. The hog turned out awesome as well. The skin was almost like cracklins it was so crispy.We moped through out with a Carolina vinegar mop sauce. That really came through on the finished product. The shoulder and hams were my favorite parts. The dog got the ears!! All in all a great cook.

**ecowper** · July 5, 2015, 12:30 PM

Cooked flank steak, babybacks and a brisket flat for Fourth of July. Turned leftover brisket into hash with hollandaise sauce. And there were fireworks!