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**DaveD** · September 3, 2022, 12:16 PM

Ribs at a bit under five and six hours in now. ITs stalled in mid-160sF/low70sC. Time for a beer!

**holehogg** · September 3, 2022, 12:24 PM

Whew, did managed to find short rib that fortunately or unfortunately (TBD) is already spiced and brined. Have added some of my own rub too.

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Being the ever efficient person in proficient planning, there was obviously no need for me to have to pick out protein today, and naturally I had a pile of wood ready to burn.
Finding wood is easy but properly dried, not so much. The person that I usually pick up wood from was not on his post. Around the corner there are always 2 other vendors selling. My preferred wood is "rooikrans." The one had "wattle" that I rarely use for lack of making nice coals. The other had "doringhoud". Opted for the latter after being assured the wood was dry.
Noticed condensation on the wood bags later the morning and immediately new I had picked a problem.
Finished my chores and to "remedy" the situation who wouldn't rightfully reason that the obvious is to makeup a makeshift wood kiln.

Yes the barbarity I bring the smackdown is simply shameful. But, imagine, if you can, a world without such whimsical wisdom.
Like all good stories or so called, this one does end well.
I'll leave you with this quote "If what you have done yesterday still looks big to you, then you haven't done much today"

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**Sdell** · September 3, 2022, 12:31 PM

Rolling along. Stickburner bark is looking good. Wrapped in foil at 165 after seven hours in the smoke. Should be ready for dinner!

**Johnny Booth** · September 3, 2022, 12:33 PM

holehogg Adapt, overcome then add accelerant. 🔥👍👍

**DavidNorcross** · September 3, 2022, 12:45 PM

Panhead John I had planned on posting all cooks on Monday. Is this acceptable with the judges or am I supposed to post each one individually? I would rather do them all on Monday if that works...

**58limited** · September 3, 2022, 12:56 PM

Lunch Intermission: Japanese Fried Chicken (Tatsuta)

**Johnny Booth** · September 3, 2022, 01:05 PM

Got the bark I was looking for. It’s a wrap. 😎
Some might say it’s a crutch, but really it’s to catch the juices.
I won’t look at this again for a couple of hours.

The smell was heavenly, you stickburners know what I mean. 🤤
IMHO nothing compares to a Texas brisket on a stick burner.

**CandySueQ** · September 3, 2022, 01:30 PM

I just finished clean up! Both Jambo and Woodmaster ready to go.

Ribs on for Monday.

**glitchy** · September 3, 2022, 01:42 PM

Nothing extravagant here, just cooking what sounds good to eat this weekend. Normally this would be a WSCG cook, but I needed two display a little 2 zone pellet action to play my MCS role. Spinalis Dorsi with beef flavored homemade rice pilaf. Homemade garlic compound butter down the center (my section). Don’t let the sliced board pics fool you, it was pulled at 122°, it’s some lighting I’m playing around with.

Attached Files

**treesmacker** · September 3, 2022, 02:29 PM

OK pellet poopers... let's GO! Don't start like I did - here's how to fail with a pellet grill... and kinda recover...

Start out trimming up some good meat and then layer with some good rubs: mustard base first, then AP, Secret Weapon, and Killer Honey Bee on top...

Onto the smoker at LO setting (180F) to set some smoke into it...

Now what NOT to do: DO NOT CARRY YOUR SMART PHONE AROUND IN YOUR POCKET WITH THE WIFI APP OPEN TO THE TEMP CONTROL PAGE!! This resulted inadvertently turning the smoker to the HI setting. When I, luckily, discovered it the temperature was up to 543F.

So, here is how I recovered, this meat is just fine, though not so pretty; tender, a little kick, sweet and salty both - success: I removed the meat from the smoker and cut the burnt parts off with some kitchen shears; scraped some of the burnt sugar off. I returned it to the smoker and continued low and slow at 225F until internal temp of 165F was reached. I pulled the meat, slathered it with some butter and more Killer Honey Bee, wrapped in triple layer of foil and returned to the smoker at 265F until internal temp of 206F. Here is the result...

So, I'm gonna head to the butcher to gather a new cut of meat and smoke it tomorrow for the pooper team.

**realdocBBQ** · September 3, 2022, 02:43 PM

I just don't know what to say - brisket came out great, best I've done, probably - brisket's always been a bit of a crapshoot for me.

Food was great - but my usual photog is AWOL partying with her friends in Miami this weekend, so I had to rely on a 17 y/o. You know, kids just don't have an eye for detail, and he was hopping from foot to foot more looking for a taste than paying attention to getting my perfect shots. <sigh>

So here's what I've got:

Can't tell a lot, but the brisket was very juicy, flat wasn't as tender as I would like, but it was good. Point was on point, as always. great flavor. Overall, I'd say this was a good cook.

Was gonna do pig shots this evening, but I am gonna wait - got some casseroles I have to cook for church tomorrow, maybe I'll do pig shots Monday, I dunno.

**DaveD** · September 3, 2022, 03:18 PM

Yon rack of chuck ribs is getting close... probing like buttah in most places now. Stalled a solid three hours at 165F/74C, finally put it in a foil boat about seven hours in, and bumped the temp up to 275F/135C for the rest of the way. Saw an immediate effect, and I just pulled it in enough time to rest for maybe an hour or so before we just can't take it anymore.

In the foil boat, back in the smoker:

Pulled, before covering with foil and into the Cambro.

Meanwhile, my lovely bride whipped up these splendid dinner rolls from scratch:

After-action will be next!

**Bumby** · September 3, 2022, 03:26 PM

For my humble submission to bring glory to Team Pooper, I wanted to show the sheer versatility of my RecTeq Bull. My view is that the pellet smoker is not only about convenience — it is also about the freedom to explore a broader array of controlled temperatures and controlled levels of smoke.

I had a few of my most loyal friends over last night — one all the way in from the midwest. I decided to surprise them with a feast that they weren’t expecting. With leftovers likely for the next week (yes!), I am probably done pushing pellets for the weekend.

Warmup. The Seafood platter. Scallops, shrimp and swordfish chunks served with two compound butters - one herbs and garlic and one cajun. I wanted just a subtle touch of smoke so I cooked this at higher heat (400 degrees).

The Beef. Texas Wagyu Tri-Tip from Hassell Cattle Company. I used a modified version of Mrs. O’Leary (I cut the amount of herb in half). Cooked low and slow (225 degrees) to temperature. Post smoke, I seared it in a hot cast iron pan.

The Pork Collar "Bo Ssam". I rubbed a pork collar with Rodney Scott’s Hog Rub then smoked it low and slow (generally 225 degrees) until it reached roughly 195 degrees internal temperature. Then I coated the collar in brown sugar and cranked up the heat to ~500 degrees to create the traditional bark of a bo ssam. It was tasty. I wish I had more pics of it completed.

Dualing ribs.

Last Meal Ribs. US heritage pork spare ribs. Cooked low and slow using a modified version of Meathead’s Memphis Rub. Coated in honey when done.

Last Meal Ribs, Spanish Edition. Iberico spare ribs from Spain. Cooked low and slow. I used a rub that was roughly 50% sweet paprika from Spain (Pimeton Dulce) and 50% brown sugar. Coated in honey when done.

The Chicken Round. Had to bring some bird into the submission. Two kinds.

BBQ boneless / skinless thighs. I used chicken rub from Sandfly BBQ. Cooked low and slow mostly using the smoker box on my RecTeq. Coated in honey when done.

Spatchcocked Chicken. Coated in Herbs de Provence and a little paprika for color. Cooked at higher heat (375 degrees) until the skin was crispy and the meat was done.

Other stuff. Slaw, potato salad, grilled Halloumi cheese, BBQ zucchini, tomato salad and garlic bread.

Here are a couple of pictures with more of the full spread.