Show Us What You're Cooking - Vol 19 - Fall 2020 part II

[Richard Chrz]

The last of the brisket, I will have to remedy that soon.

[tbob4]

Wow!

[fzxdoc]

Beautiful.

[Panhead John]

I wish I could display food like you and a few others! Beautiful! I’m usually in too big a hurry to eat, plop down in front of the TV and watch reruns of The Golden Girls.

[Ahumadora]

Just another boring asado at my out laws. Weekend of horse riding classes, asado, beer and swimming in the pool with family.

[smokin fool]

I do believe I am one of your long lost relatives

[klflowers]

Yeah I was yawning while i read the post. Not!

[Henrik]

Live fire cooking, that's the way to roll!

[Joetee]

Brisket versus Chuck

Well I went to Sam's club to get a full brisket but they didn't have any.
They had several very large flats which I almost bought but didn't because I just don't know if they would come out as good as a full brisket.

How do flats compare to whole briskets?

So... I ended up getting 4 large Chuck roasts.
I dry brined with Coshire salt and the rub the night before. Smoking them at 225° using Big Bad Beef Rub which I really like well.
I was going to spritz then but they remained so juicy during the cook I didn't need to.
I wrapped them in foil at about 156° when they seemed to stall.
I pulled them at 180° IT because I'm wanting to slice them.
Put in the cooler for a couple hours to rest.


This Chucky came out unbelievably delishous.

[Troutman]

I actually prefer chuck, it's a lot more versatile. Cook it sliced to 130* medium rare, cook it sliced to 165* well done or cook it all the way to 203* probe tender and fall apart. With fat content galore to keep it moist, it's hard to mess up.

[Joetee]

It actually was a very easy cook. About 5 1/2 hours. And it was terrific.

[TimMDWSM]

This was a successful cook. Some days, it just all goes real smooth. About 5 1/2 hours for pulled pork on the WSM. Some spiced apples, cole slaw, and campfire beans.

[hoovarmin]

Good eats!

[Mr. Bones]

In addition to th fact yer food looks dee-lishuss, I wanna try me one them blackberry hard ciders....

[Mr. Bones]

Also would love to hear more bout them beans, I have kinda a bean thing lol!

[Michael_in_TX]

Once again I do Malcom Reed's Meatball subs. (https://howtobbqright.com/2015/11/06...meatball-subs/) This is the most unconventional thing I smoke thus far, but it is so good.

2 lbs of 80/20 (I use all ground beef and don't split it between ground beef and Italian sausage as Malcom does) will make enough meatballs to fill the PBC grate. A four-ounce chunk of pecan wood is just enough to give that hint of wood smoke without the wood smoke clashing with the Italian flavors. And Malcom's marinara sauce is really good as well and you can easily make it in an hour.

The meatballs are done in 30 minutes on the PBC and then you plop them in the sauce for an additional 15 minute smoke. If the sauce is not hot and bubbly (if you made the sauce the night before, for example), cover until it is.

[Mr. Bones]

Totally nee-ice, amigo.

Give a lb of spicy/hot breakfast sausage a try, upside a lb of ground chuck.

Tennessee Pride works well, in all dishes, mixed 50:50 with ground chuck, livens up a whole lotta hamburger meals...

[Michael_in_TX]

You are 100% correct, 0% wrong. The first time I did this, I used 50% 80/20 and 50% HEB's mild Italian sausage. It was excellent. My better half didn't care for the spices on the sausage side, so that is why I went to a full two lbs of 80/20. But you are absolutely correct!

[Troutman]

I love meatball subs.

[Geekandproud]

Surf and Turf on the Griddle
Some inexpensive steak and tasty salmon. Seared the steak about a minute on each side then placed it off to the right (burner off) until it hit 125. Placed it on top of the peppers and onions until the salmon was finished. The steak was flavorful but tough; final temp was 130. Everything else was great.

[Troutman]

Nice !!

[ecowper]

Pork chops and green beans

[ecowper]

Butter, bacon grease, garlic powder, chopped bacon ..... best way to do green beans.

The grill grates were 915F per my laser therm!

[Panhead John]

No onions in yer beans?

[ecowper]

Panhead John upsets the wife’s tummy

[Dtax]

Grilled up some Rib cap with multi colored potatoes and pea pods last night.

[tbob4]

That are fantastic photos! Great job.

[theroc]

Great presentation on that board!

[smokin fool]

So after 2 weeks of glorious sun and warm temps I decide to fire up the smoker....rain....
So I fire it up anyway I’m a man, at least the last time I checked I was😶
Two of the pork shoulders we purchased yesterday, my dry rub and a coupla shakes of Hogwaller, on Cowboy lump with a coupla chunks a pecan and cherry chips
On the grill by 10 hope to hold 280-300
At 12:30 going to put on a roast I brought yesterday too

[tbob4]

Nothing better than pork hunks for an out of control temp cook!

[smokin fool]

tbob4 Yeah makes for an exciting day, winds got worse as the day went on.
Every time I opened the lid the fire flared right up at one point got into the 420's.
But got the pork to 203 inside temp without making the outside into a cinder block.
Got'er done despite conditions.

[Dtax]

looks amazing.... I assume the Pez was a brown sugar substitute Seriously, nice work!

[smokin fool]

Part 2 just covered a sirloin roast with Cave Dust and Texas 1936 beef rub
On to the Keg with the pork shoulders

[Henrik]

Lookin' good!!!

[Mr. Bones]

Looks delishuss, yer clock's set 100 years fast on th Texas Beef Rub, btw.

[58limited]

Pulled Pork Kolaches

Went to a buddy reunion last weekend in Central Texas. The Dallas faction stopped at Czech Stop in West, Texas and bought kolaches. They brought the usual fruit kolaches and sausage kolaches but they also brought brisket kolaches which were really good. I don't have any brisket in the freezer (and no time to cook one this weekend) but I have some vacuum sealed pulled pork. This is the second batch - I'm experimenting with kolache doughs, the first one wasn't even close. This one is almost perfect - needs a little more butter and sugar. Plus, this wasn't my best pulled pork (not enough salt) so these will be better the next time I make pulled pork. Yes, that is a Lone Star at the upper right, breakfast of champions.

[Joetee]

If you can send me a recipe after you master it, my daughter would love it. She was raised in Texas and talked about them a lot a while back. The meat one's.

[58limited]

Will do. For the meat kolaches the dough is almost perfect, might need a little more butter. For the fruit kolaches, it needs more sugar. This dough recipe does not have eggs in it like most I found. For the fruit kolaches I might add egg next time to see if it is springier.

[58limited]

Second pan. At the top are two fruit kolaches with a spiced fig filling.

[Richard Chrz]

As a Czech, I’m a fan of Kolache’s

[grantgallagher]

Kiddo requested ribs so ribs it was. Payne County Rust rub and glazed in Veterans BBQ Gold sauce.

[smokin fool]

Pulled the roast hit an inside temp of 130 in 1 hour 30 mins
Cooked fast, the winds are really gusting here this afternoon hard to keep temps stable
Roast is resting now for a few hours

[SheilaAnn]

My Grass Roots Co-op box arrived yesterday. Seared up the little sirloin steaks. Bleu cheese and sautéed mushrooms.
They were not bad flavor wise. Nothing compares to what I used to get at my old job. Served with roasted Yukon golds and steamed green beans.

[tbob4]

Looks delicious. I don't mess around with the Bleu Cheese because whenever my son comes home to visit he considers his Bleu Cheese toppings to be his specialty. I let him treat me.