T minus 24 hours to the dry brine. Getting excited.
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I picked up a cryovac of SLC cut spareribs at Costco and 4 lbs of beef short ribs at the butcher. So, now I've got two chickens, 3.5 lbs of halibut, 2 lbs of King salmon, plus the ribs I got today. Helluva cook!Comment
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Smoking pork loin for Canadian Bacon. Gonna be 111 out here, so I plan to do it in the morning. Plus, gotta pick up a pork belly for bacon.
...maybe an Asian style chicken. We'll see...Comment
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Isn't it crazy? Same temps up here in Chico. Are you at least getting any afternoon/evening breezes? None here and the smoke from the Oroville fire has it almost as dark as it was during the eclipse. -
San Francisco hit 105 today(!) They had no idea what to do...
We're getting the smoke and haze as well...but it looks like a breeze is starting to pick up. Just from the East...the exact wrong direction. This is weird...
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Ill be cooking a pork butt, brisket, 4 chickens, and some sausages. It's my first time cooking for 30+ people, so it'll be interesting. Can't wait for the results, though!Comment
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Planning on an easy weekend: smoking a bunch of cheese and tasting a local smoked whiskey. I think the wife is going to want some ribs somewhere along the line though. Daughters are busy this weekend so no brisket requests. Yet.Comment
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Update: Mrs CaptainMike came into a little side-job money and has graciously offered to spare me the onerous task of reroofing the house and hire it out. She says that will free me up to build the kitchen cabinets without interruption. Bless her heart. That will also free me up to do a couple of butts for a dinner party with friends on Monday. Win-win!Comment
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CaptainMike pretty sure that's what I read, too ..... As a teenager, I worked on a construction crew for several years. Laborer, basically. The two worst jobs .... scraping paint/spackle off the floors and hauling shingles to the roof.
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Still recovering from heart Bypass Surgery
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Got things started early this morning...8.5 lb pork butt...wanted to cook it yesterday but the rain won...I need to get a pop-up shelter so the rain won't stop the smoking...
Dry Brined for 24 hrs...injected this morning with Chris Lilly's injection then covered in mustard and modified MMD...
Last edited by clb239; September 3, 2017, 06:03 AM.Comment
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A couple of racks of baby back ribs (couldn't find St. Louis Cut), Pork Belly Burnt Ends - for my version of Asian Pork Buns, Slaw, Quick-Pickled Cucumbers, and corn bread.Comment
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Hard to believe the number of brisket posts today. I guess Labor Day Weekend is Brisket Weekend.Comment
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Doing my first pork butt tomorrow! Excited
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Going well so far! Here was the initial setup: http://imgur.com/a/sHHIb
I've since added another container of wood (total of 16 oz by now per Meathead's recipe).
Currently keeping temp around 250-260F; the pork is at 154.8 after 3 hours. Hoping to push through the stall.
The wind is starting to be annoying :/
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SLC cut spareribs on the WSM, chickens are prepped, vinaigrette for the halibut is prepped. Beans soaked overnight, boiling now. Decided I have enough meat, so I'm skipping the beef shorties, saving them for another day.
Had to move one rack of ribs to the bottom grate. But don't they look purty like that?
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A little redneck action
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4 huge skirt steaks in the marinade. I'll cook them on the Weber Ranch Kettle at work tomorrow and we'll make fajitas...
I'm also cooking two 3-pound chuckies for pulled beef to bring in to work.Comment
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