Got a 7lb'er I trimmed up last night and sprinkled with salt. I took a good amount of fat and silverskin off the top, I wanted to expose the meat to the salt as much as possible.
I didn't tie it up, I forgot.
Threw it in the smoker today for about an hour and 45 mins, at 200°F, just to get some smokiness on it.
So now, it's into the water bath. 132°F for around 5 hours or so, then I'll sear it with the flamethrower before serving. Here it is all bagged up.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Ok, finished product. I will upload some video today of the carving and the searing!
<edit> Whoops! Forgot the pics! lol
After carving:
On the table with some deviled eggs (yum! I LOVE LOVE LOVE deviled eggs!!!) :
Pic of the pair I seared in the cast iron for The Wife and The Boy (insert eyeroll here, lol) :
And my personal plate :
I know that corn dish may look kinda strange to some of you, so let me explain. We have a local place here called Shortie's Grill, and they do a side dish they call eloté, although the true Mexican version is usually served on the cob. We made our own take on it last night and it was amazing! You should definitely try it. We just used canned corn, some mayo, cotija cheese and Tony Chachere's Cajun Seasoning. ZOMG... it was awesome!
Anyways, hope you liked!
Last edited by realdocBBQ; April 16, 2018, 04:12 AM.
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