What are you BBQing tomorrow?

[Attjack]

I'm going to smoke this tasty looking chuck roast.

[Skip]

I just dry brined a beef roast myself. Tomorrow I will SV it, then chill, and smoke. This idea came from johnec00 over on the Show us What You're Cooking thread on Feb 23rd. Thanks johnec00 .

[Attjack]

What sort of roast?

[johnec00]

Thanks for the shout-out Skip . . . Let us know how your roast turns out.

[Skip]

Bottom Rump Roast

[Sfdrew28]

I dry brined a short rib roast and it's ready for the rub tomorrow am. Looking forward to some dino ribs for dinnerf. A little worried about cook time as these ones seem to have less meet above the bone. Figure 6-7 hours instead of 10 or so.

[ComfortablyNumb]

I'm going to try to keep the rubber on the road in spite of the snow and ice.

[DWCowles]

18 truck tires! 😂

[Mudkat]

Hahahaha!

[ComfortablyNumb]

Only 18?

[Troutman]

Nice, savorize the smoke

[Spinaker]

Ribs. I have 6 racks in the freezer that need to be smoked.

[Spinaker]

Um, they probably will be for the most part, tomorrow. Even if they are not, they will be just fine, going from frozen. You get a killer smoke ring when you do it that way. Attjack

[Attjack]

Good to know that's a possibility.

[Spinaker]

I try to avoid freezing anything, as I think it effects quality. But in this case I had no choice. It works well though. Attjack

[Mudkat]

Might be to windy but we'll see. Could be hamburglars or chicken thighs. If 60 mph winds? Steaming crab legs.

[Mudkat]

Ended up making Texas Red with the ground chuck on the stove inside. Toooo windy to have charcoal burning. It was good but no smoked chuckie flavor. 😕

[jerrybell]

Smoking cheese.

[jfmorris]

I just pulled baby back ribs and chicken legs from the deep freeze - may not be tomorrow but we will likely have them over the weekend!

[smokenoob]

I have a friend who's meat locker turned off cause the gfci tripped. He didn't know it tripped cause the electricity was on. Would be nice to have a meat locker temp alarm.

[jfmorris]

Well, a few years back I had a chest style deep freeze die out in the garage in mid summer, when it is in the 90's in the garage every day here in Alabama. I imagine it had been dead for about 2 weeks when I found out. I opened the lid and promptly threw up. Nothing worse than that smell, and it was a pain to clean up.

[Sfdrew28]

Same thing happened to me a few months ago. I had a car detailer trip my GFCI outlet in the garage and he never told me. All my meat thawed and went bad. I had no clue because it was a closed system of only two outlets and no other lights went off.

[Jerod Broussard]

Nothing, but at least two briskets coming up in a week or two. Found a meat shop one hour away and need to see if they got some pork belly.

[customtrim]

Pastrami

[JCGrill]

Nothing. But I am thinking about ribs this weekend. That or country style ribs.

[Rjbachtold]

Attempting Malcom Reeds newest recipe. Smoked Breakfast casserole hitting the smoker tomorrow morning.

[Guttenberg]

Elaborate

[Rjbachtold]

https://youtu.be/Zz_mq31u90M

[CandySueQ]

The 4 KCBS food groups! In Jackson, MS. Got a beautiful Creekstone prime brisket yesterday. Haven't even laid knife to it yet. I really don't like having to trim at a contest, but I'm glad I didn't miss the birthday dinner last night (yellow fin tuna grilled rare with lemon caper sauce!).

[Troutman]

Good luck CSQ !!!

[CandySueQ]

Thanks!

[jfmorris]

So did you have to cook your own birthday dinner? My wife feels "bad" when I say I want to grill or something for my own birthday, but I tell her that is my idea of a good day on August 11th - hanging out by the grill with a beer, and jumping in the pool to cool off.

[Huskee]

Nothing tonight, dinner at my parents'.....but tomorrow I have a few racks of ribs going on the Yoder. A buddy of mine who's in love with my ribs and brings bourbon & Scotch (and who's wife is one of my wife's best friends) is coming over. Supposed to be sunny and mid 40s. Should be a good day.