PELLET POOPERS VS STICK BURNERS SMACKDOWN BEGINS! [judges now accepting bribes]

[jfmorris]

Wow! I am vicariously enjoying all these pictures! They all look great, but so far, I am rooting for Team Stickburner!

Sadly, unless the weather changes in an good way, I'll not be playing for Team Stickburner this weekend. It's like a monsoon outside this morning, more of the same tomorrow. I don't think I have the energy to get out there and try to move the stickburner through a backyard that is 3-4 inches deep in rainwater in a lot of spots right now, to get it to the other side of the house/yard to where I can cook under cover. I spent 30 minutes yesterday doing some cleanup of the offset and replacing two eye bolts that hold the front table in place yesterday, and that wore me out after the past few days of being sick.

I've still got a cook (now for two) planned of SLS spares, baked beans (Rancho Gordo piquintos), and smoked mac & cheese, but it is looking like I will be playing for Team Kamado instead of Team Stickburner, since that grill is out of the weather already.

[holehogg]

Trust you and Yvonne are feeling at least a little better.

[WayneT]

Hang in there Jim! This too shall pass.

[Johnny Booth]

Thanks and hope y’all feel better. Team stick burner will miss you on this one; but as the obvious reigning champs, we will have to compete again. We’ll see you then!
😎

[58limited]

Final pics of the beef. I still have to cook the Berkshire NY roast, will probably do that on the SnSK.

Brisket



Beef ribs



Chuck roast



Smoked Hatch chili/chorizo queso

[WayneT]

That is smoker's delight!

[MsTwiggy]

That queso looks terrific!! 😃🔥🔥🔥❤️🐿

[Johnny Booth]

Those ribs - that’s the stuff. I would have to take a whole box of Lactaid pills to eat that chili chorizo queso; but I would. 😋😁

[holehogg]

Wrapped for the rest.

​​​​​​

​​​​​
Finishing the veg.
​​​​Pasta salad and some pickled beets too.


​​​

[tdimond]

Easy Bake cook #2 was slightly out of left field. For those of you that aren't aware, southern California is in the middle of a heat wave - it's already 90 degrees today at 9 am PDT - and I didn't want to heat up the kitchen. Our son requested sausage balls for breakfast, and I figured it was time to break out the Easy Bake Oven.





Even at 350 degrees and PID mode, I could pick up a hint of smoke on the sausage balls. Overall, it was another successful cook!

[WayneT]

Thanks for the inspiration. Smoky sausage balls sound delicious. Did you use a hot sausage?

[tdimond]

I just used Jimmy Dean regular sausage. Our son does not like spicy things, though our daughter is coming around.

[Michael_in_TX]

This thread has been absolutely spectacular and so much fun to check in with over the weekend!

Now that the weak cold front has pushed through our area, the rain chances post-front have been significantly revised. I might have a chance of getting in on this. We've gone from 90% chance of rain today to 60% and tomorrow has decreased even further, down to 30% from 50%. Tomorrow evening is looking promising.

[58limited]

I still have to cook a Berkshire NY roast. The rain has been holding offshore so I thought that I would fire up the KBQ. Within the last hour new storms have formed at the north end of Lake Sabine and just as I finished cleaning the OKJ Longhorn and putting its cover on the storms started moving down on me - the rain started again in the last 10 minutes.

[58limited]

If I would have been gung ho I could have had the cook wrapped up by now but I decided to have a leisurely morning and relax with several cups of coffee. Oh well.

[DaveD]

Leisurely cups of coffee on a Sunday morning are always A-OK in my book...

[radiodome21]

Up at the lake house this weekend enjoying lousy Wisconsin weather. That’s means I’m using Traeger 575. Oh well. Better than be in Illinois.

first up are wings. Left side were seasoned with Meatchurch’s Voodoo and the right side is with the Traeger poultry rub that was left in the house. And we’ve got 2 bricks of cream cheese.

[WayneT]

Intermission with Comic Relief

Yesterday during my pork roast smoke I had not 1, 2, 3, 4, 5, 6 or 7 flame-out and re-ignition sequences but 8! I knew the roast could handle the higher temps periodically so I didn't panic but I did begin to sleuth out the issue. I first thought about calling DaveD, our resident rocket scientist hoping he would have some info about flame-outs and re-ignition sequences. However, before I pulled that trigger I put on my thinking cap and thought, "holy smokes Batman", my pellet pooper is being hacked by the Stick Burners. I immediately called in my cyber warfare team and they got right to work. After about 30 seconds of grueling coding and tracing they found that the hacker's IP address was in the Houston, TX area. Well, I'm not making any accusations but....

By the way, Panhead John, how's it going? Were you on your computer last night?

Before calling in the cyber SWAT unit, I decided to do a little more under cover work. To my chagrin I found some housekeeping was in order.


Shameful, just shameful.


After a little spit and polish.


And some new foil skins.


Some great grate cleaning using a superior product I developed on the fly called Elbow Grease. (Patent pending)


And, I'm rolling smoke again, hopefully without flame-outs.

[Johnny Booth]

I’m your huckleberry.
IP spoofing is easy if you have the right tools. If your cooker (doorbell, thermostat, alarm, camera etc.) can be controlled through an internet app, then anyone on the internet can control it.
See me for more reassuring life tips. 😄

[Bogy]

BTW, did you check the condition of the bottom of your hopper? My OG went out about the time I was going to pull a brisket anyway, so there really wasn't a problem. But the bottom of the cooking chamber not only looked similar to yours, but the bottom of the hopper was full of sawdust. I use LJ and Bear Mountain exclusively, and sift the pellets as they go in, but simply the action of the augur has got to make a little dust, and I have no idea how long it had been. All vacuumed clean now.

[WayneT]

Bogy That's' a great point and I will likely check it out. My cook yesterday went without incident so I'm thinking all the ash in the bottom of the fire pot was responsible for all the flame-outs. Next time I clean, I'll vacuum all the pellets I can from the augur at the fire pot, then hit the prime button to augur anything else into the pot and vacuum again. Then I'll use an air hose to blow out the augur tube. Thanks for that tip!

[Panhead John]

I’ll be damned if I didn’t run into WayneT at Walmart! Said he was out of pellets and needed to pick up some more. I complimented him on his hat and hurriedly left….

[WayneT]

Panhead John Flattery will get you nowhere.

[Jim White]

WayneT Jorts are shorts made from jeans.

[WayneT]

Jim White Uh oh! Better go clean out my closet NOW!

[randy.56]

Jetting Team Pellet miles ahead of the competition with Chuck Roast Chili with beans. Before the hecklers start: those of you who are new - years ago we had the discussion of whether or not to use beans in chili. Beans won.....sigh.....
I made a double-batch of chili and will freeze most of it to enjoy this winter. Total time: 2 hours prep, and 10 hours smoking.

4 lbs. chuck roast ready to go on the smoker


Meat rubbed up and ready to cook!


Roasted and ready to rest.

Going in the refrigerator for the night.

Cooking 2 lbs. sausage

Chuck roast diced into 3/8" squares

Everyone is ready to go into the pool!


Beans added, and waiting for it all to cook.

Smoke, anyone?

All done! Check out that rich color, and you should smell it!

Ready to enjoy on this rainy day!

[treesmacker]

Smoked chuck in chili - YES! Looks great!

[Draznnl]

I’m liking the smoked chuck chili. Looks like another winner for team pellet.

[HotSun]

Wow, what a great idea! My wife likes chili, especially when it gets cold here. I've got to give this a try.

[glitchy]

Pepperjack bacon cheeseburgers with jalapeño jelly.

[RickyBobby]

I didn’t see anything in the official rule book for this smack down that would prevent me from playing for both teams…….

So I am smoking some poppers on the Camp Chef!

.

[RickyBobby]

Lol! I’ll have a few final pics of my competing entries played up together.

[MsTwiggy]

Those look fantastic!! 🔥🔥🔥❤️🐿

[WayneT]

Glad you turned from the Dark Side of the Force!

[58limited]

I made some nachos with shredded brisket and the smoked queso.

[Donw]

Since I was standing next to my Yoder checking on my rib’s progress I thought I might as well take a photo. Porter Road ribs with MMD chugging along with homemade Pattie LaBelle mac and cheese being prepped to join the ribs in the smoker in a little while.

[Panhead John]

Looking good Don! How y’all like that Mac n Cheese from my ex wife?

[58limited]

I’ll be damned if I didn’t run into WayneT at Walmart! Said he was out of pellets and needed to pick up some more. I complimented him on his hat and hurriedly left….

In case y'all are wondering why Panhead John isn't participating in the Smackdown, well, here's why: Awhile back PJ befriended some guys at the bus stop and they teamed up to put on a fashion show in downtown Houston this weekend. Here is the video that was produced by the Convention and Visitors Bureau (turn down your volume)

[Panhead John]

Lemme tell ya, those heels are a bitch to walk in!

[ofelles]

Wow, just wow

[klflowers]

My eyes are burning...

[mrteddyprincess]

Fishers, Indiana
Lang 48 inch Patio Model
Hickory Splits

17 lb Costco Prime whole-packer, wet aged about 45 days. Trimmed off 6 lbs of thin flat and fat.



Dry rubbed with Oakridge BBQ Black Ops Brisket Rub and let it sit in the fridge overnight.

Fired up the Lang at 7 am on Saturday and started cooking at 8:30 am. Cooking zone is 275-325 F all day long.



Checked the radar and noticed rain/storms moving my way, so we put up the canvas.



Sneak peak about two hours into the cook. Bark developing.



About an hour before finish I was checking for probe tenderness.



At 3:45 pm the brisket was jiggly, probe tender, and maintained a nice bark. I wrapped for resting purposes.



After a six hour rest:



The flat sliced beautifully with nice moisture, texture, and taste!



Sunday morning I made breakfast and we had egg muffins with brisket, jalapenos from the garden, and cream cheese.




I saved the aluminum pan I caught the drippings in during the brisket smoke the day before. I hydrated it and boiled it on the stove to retrieve the flavors for cooking (especially baked beans).

Then I fired up the Lang a second time and cubed the point from the day before to make KC style burnt ends.






This brisket cook is not complete! There's more to do on Monday and I'll be adding those pics at a later time...

Monday: Made BBQ brisket pizza, ground the thin flat parts into ground beef, and rendered the tallow. Of course, none of that happened because I had a house full of company and did not take pics. :-(

Brian

[ofelles]

I really like the Black Opps rub! I use it a lot.

[DaveD]

Great work!!

[captainlee]

Delicious.